VEGAN KORMA CURRY

Hey everyone! WOW, It's been a while. Life is great and things are wrapping up nicely for 2015. I've been working my butt off at 2 jobs now so I've been SERIOUSLY busy. Between that, christmas shopping, baking, cleaning, cooking etc.. life has been non stop!  I recently got a new oven so you'll be getting some brand new awesome recipes from me for the holiday season. My boyfriend and I also went to Vancouver to see L7!!!!! Which was probably one of the best moments of my life. Ive loved that band since I was 13 so there was some serious nostalgia at that show. We also went to CARTEMS DONUTERIE while in Vancouver. YOU NEED TO GO. If you haven't stop everything you're doing and go right now. They blew me away. Stole my heart. Their earl grey donut made my week. Also the vegan apple fritters AND the apple pie stuffed donuts!? It's like I had died and gone to heaven. I really love donuts. Always have, always will. We carried home a box just so we could enjoy them at home hehehe. I did hear a rumour that they are going to make ALL their donuts vegan. Not sure if it's true yet but wouldn't that be neat!!

 I attached a link to their website on their name above if you'd like to check them out!

I figured I should check up on everyone and give you another awesome recipe to make during this holiday season. I'll be back around christmas to make a post about our christmas feast but until then hopefully this satisfies your craving.

Although Korma Curry isn't the traditional dish you'd generally serve at a North American Christmas dinner it's still an awesome dish and definitely deserves being shared. Korma generally is a yogurt or cream based mild indian dish. Generally served with fish, meat or vegetables. I made mine with a coconut cream base. It was splendid! I think a couple scoops of natural coconut based vegan yogurt would have really made it that much better, if you don't have that you can use this recipe and it'll be just as good. I'm going to be exploring a lot more into specific indian dishes to make them vegan style. It's a pretty easy thing to do since a lot of indian dishes are generally vegetarian based. That being said if you're ever in a bind for food in an unknown place you know you can always go to an indian restaurant and find some vegan friendly food. I hope you enjoy my Vegan Korma as much as my partner and I did. We are going to be having the leftovers tonight!

Stayed tuned for some more dishes coming up soon! Happy Cruelty Free Cooking!!

VEGAN KORMA CURRY

Recipe

serves 4

2 cloves garlic, diced

1/4 white onion, diced

4 small potatoes, chopped, boiled then fried

1 can organic chickpeas, drained then rinsed

1 can organic coconut milk

2 big handfuls of spinach, chopped

2 teaspoons ajwain seeds

2 teaspoons coriander*

2 tablespoons curry powder*

1 teaspoon turmeric*

1 1/2 teaspoons garam masala

dash of chili flakes

*ingredients with a star beside them are the ones you can add a little more of if you want a bit more kick to your korma. This dish is generally mild so my spices were according to a mild flavour.

Serve your Korma over a bed of rice. I flavoured mine when I made it

Rice recipe

2 cups water

1 cup basmati rice

2 tablespoons of curry powder

1 teaspoon garlic powder

1 tablespoon butter, stirred in after rice is finished and cooled a bit

First, put on your rice. I'm sure you all know how to cook rice without a rice cooker but just in case... Add 2 cups of water to a pot and turn to med-hi heat. Add one cup of rice and your spices. Stir in spices so they blend well with the rice. Place lid over pot. Once your pot of rice begins to boil reduce heat to min and open the lid slightly allowing steam to escape. Let cook for 15-20 minutes. Once your rice is done, fluff it with a fork. This helps make it not stick together in a big clump. Once your rice has cooled a bit stir in your butter. This makes your rice creamy and gives it a little extra flavour that pairs really nicely with curry. Place rice off to the side with a lid on top to keep it warm.

Now time to make Korma!

Wash and chop all your vegetables. Grab a medium sized pot. Fill it half full with water and turn to med-hi heat. Place a lid over top. This pot will be to flash boil your potatoes.

This helps give them a good consistency and ensures they are cooked fully. Once the pot of water has come to a boil, add your potatoes. Boil for five minutes. Get a large frying pan. Add some olive oil and turn to med heat. Sautee your garlic and onion with a dash of the ajwain seeds for 5 minutes.

 Drain your potatoes and add them to the frying pan along with your coconut milk, chickpeas and spinach. Stir everything together then add your spices. Mix all your spices in really well. By this point your coconut milk should be bubbling a little bit and that means you're ready to reduce your heat to min, place a lid over top and let it cook for around 25 minutes. You can cook it for a little bit less if you want a more creamy base. If you want a less creamy base cook it for a little longer but keep an eye on it so you don't over cook it. Stir the frying pan every couple of minutes to make sure nothing is sticking. This also helps the spinach blend in with the coconut  milk which helps make your base for the dish. Once you have your desired consistency remove the frying pan from heat and stir it once more. Allow to cool for 5 minutes. Serve it over a bed of rice or some naan bread and there we have it.

Veggie Korma!

VEGAN PIEROGIES W/ COCONUT BACON BITS

Happy end of Veganuary! I hope lots of people gave it a shot  and hopefully some of them decided to stay that way. It's so important for your body to eat healthy and you really make less of an impact on our beautiful world by doing so. Being vegan is good for the mind, body and soul. If you're eating healthier then your body is working better. Who wouldn't want that?!  I know for a lot of people they can't behind the whole "animals have feelings too" so why not look at it as a better way to treat your precious body. You only live once so take care of yourself! Anyways, I made pierogies!!! They were way too good. Tastes so traditional and boy, did I ever crave pierogi after my veganism. They are so nostalgic for me.  A weekly meal in our house as a child. I've never had homemade ones before and WOW. Whole different ball game. Ever since I started making this recipe I can't stop. The bacon bits seem so real! I was a little hesitant trying just shreds of coconut to make bacon but I swear by it now. So much cheaper and healthier than store bought bacon bits or some faux meats as well. This recipe is a little bit time-consuming but so worth it! So grab a tub of Tofutti sour cream (there's a link attached) and dig in! Enjoy.

VEGAN PIEROGIES WITH COCONUT BACON BITS

Recipe

For filling
6 potatoes, yellow preferably, boiled and mashed
4 stalks of green onion chopped
2 tablespoons earth balance buttery spread (link attached)
4 tablespoons silk cashew milk (link attached)
1/2 teaspoon sea salt
1 teaspoon paprika
dash of pepper
Daiya cheese of your choice (link attached)

For bacon bits
1/2 cup lets do it organic unsweetened coconut flakes (link attached)
1 1/2 teaspoons vegan Worcestershire sauce (link attached)
2 teaspoon soy sauce
6 drops liquid smoke
1 tablespoon canola oil

For dough
3 cups flour, unbleached
1 cup warm water
3 tablespoons canola oil + some for frying the pierogi
1 teaspoon salt

Steps

To make your coconut bacon, which is what I usually bang out first because it's so quick and easy. You will need a small bowl to mix all your ingredients in and a small frying pan on medium heat with 1 tablespoon of canola oil. Put your coconut flakes into a small bowl. I usually crush them up in my hand first to make them more like bacon bits. It works great! Add your Worcestershire sauce, soy sauce and liquid smoke. Stir everything together well with a fork. Once your pan is hot, add your coconut bacon. Allow to fry for 4-5 minutes or until desired texture. They can burn! So make sure you keep an eye on it. 

Fill a big pot up with water and a dash of salt. This is for boiling your potato make sure it's over half full. Add a dash of salt. Turn onto to medium-high heat to bring to a boil. Place the lid on top. Peel and wash your potatoes. Cut them up into quarters and soak in water for 5 minutes. This helps get the starch out. Add to the boiling water and let boil until soft. once they are soft enough to poke through with a fork drain the water. Add your ingredients then mash the potatoes.  Add your coconut bacon. Let them cool.

This gives you the perfect opportunity to make the dough. In a large bowl add the water and canola oil.  Add 2 cups flour and begin to mix in with a fork. It should be nice and soft and have an elastic kinda texture. Once your ball of dough has formed begin to knead it with your hands. Your dough shouldn't be sticky so slowly add your one cup of remaining flour. Transfer to a clean, lightly floured counter space. Begin to knead the rest of your flour into your dough and continue kneading for 5 minutes. Roll your dough out into a large rectangular shape. It should be about a 1/4 of an inch thick. I usually use my measurement cup or a mug to cut out the pierogies. They should be about 2-2 1/2 inches across. Repeat this step until all your dough is gone. It should make 15. 

Bring a large pot to a boil with 6 cups of water. Add a dash of salt and oil. This is to boil your pierogies in. Make sure your potato filling is cool before beginning to fill your pierogies. Take one small piece of your choice of Daiya cheese (I used cheddar) and 1 1/2 tablespoons of your filling. Place it into the center of your pierogi dough. Fold one side over and begin to pinch the sides together with your fingers. I usually use two fingers to curl the top of the dough around to make them look authentic and seal them together well.

You can use a fork if you're more comfortable with that. Add your pierogi to the boiling water. Repeat this to the rest of your dough. You should be boiling 4 pierogies at a time. Boil them for around 3-4 minutes or until they float.

Now some people love their pierogies boiled or baked but this recipe is fried! It really makes them taste restaurant quality and the texture is great. So if you're into it, prepare a small frying pan with some canola oil on medium-high heat to fry your pierogies. Remove them from the water once they are ready and let the water drip from them until all excess water is gone. Add to your prepared frying pan. Fry for 4 minutes on both sides. Repeat until all pierogies are finished. Cut up some fresh green onions and serve it up with some Tofutti sour cream and voila :) I can guarantee anyone will love these pierogies.

Enjoy. 

VEGAN SUSHI ROLLS (without a bamboo mat)

VEGAN SUSHI ROLLS

Sushi is such an easy thing to make vegan.  Its great for having people over because you can make tons for so cheap. Its easy to make lots of different kinds and just an all around awesome meal. It takes a bit of practice to get the rolling part right but there's tools you can use to make it easier! Personally I just always use my hands but my little sister uses this. Its a sushi bamboo rolling mat. Theres a link attached if you want to buy one check them out. As well as a picture below. It works awesome and makes your rolls really perfect. Plus you can make rolls with rice on the outside and seaweed in the middle which is pretty hard to do when you don't have one. There's so many great ingredients you can use in a sushi roll. Heres a list; cucumber, carrot, celery, avocado, tofu, yam tempura,  ginger,  garlic, seitan piece's, bell peppers, onion, spinach, lettuce, thats the most I can think of but I bet theres more! I love all of the San J gluten free sauces. The soy sauce they make is perfect. I also love using everland sweet and sour sauce!! Its by far my favourite organic sweet and sour sauce ever! Theres a link to both companies websites attached to their names if you want to check them out. Heres my quick easy steps for making sushi.

Rinse your sushi rice in a strainer until the water runs clear. About 1 to 2 minutes. In a medium sized pot combine your water and rice. The measurements are a little different for sushi rice. It should be about 1 cup to 1 and 1/4 cup of water. Anymore than that and your sushi rice turns into sushi dough. Place a lid on your pot and allow it to come to a boil on med-high heat. Once it starts to bubble turn down to min. heat. Allow to cook for around 15-20 minutes. You can add 1 teaspoon of sesame oil and 1 tablespoon of soy sauce to the water. It really adds to the flavour of your rice. Once all the water is absorbed and your rice is hot and sticky you can remove it from heat and give it a good stir. Now that thats cooling its time to do the fixings! This part is totally up to you! You can do whatever you want with it. Remember not to overstuff them too much or you'll have a hard time rolling them. Also remember to cut your vegetables long and thin so they fit better inside your roll when cutting pieces off. Fry up your tofu in your choice of stir fry sauce. Prepare a clean area to roll your sushi.

To roll your sushi without a mat you need to place a seaweed wrap on your cutting board. Place one big spoon full of rice onto your wrap. Flatten it out with a spoon. This makes it a lot easy to roll it. Make sure your rice is right to each side of the sushi wrap or they won't cut up into pieces very well. Place your ingredients in the middle and begin to roll from the side closest to you. Pinch tight with your fingers begin to roll the roll against the cutting board or plate. Its kind of like rolling burritos but without the sides folding in. Heres an example,

Just make sure you start by turning the end into the middle very tight and continue that motion till the entire thing is rolled. 

Use cold water to seal up the edges. Dip your fingers in cold water and rub the ends of the sushi wrap to form it together. 

Once thats ready you can slice up your sushi to serve!

This is my recipe for these rolls.

Recipe

2 cups sushi rice = 6 rolls

2 carrots, sliced thin and long

3 celery stalks, sliced thin and long

half a cucumber. sliced thin and long

half a red pepper, sliced thin and long

half a container of soyganic tofu, fried

Everland sweet n sour sauce

San J Soy sauce for dipping. 

I love dripping some sauce into the inside of the roll. It makes your rolls look extra fancy. 

 This is a picture of my yam tempura! I haven't posted the recipe yet but I thought I'd give you a sneak peek! Stay tuned if you want the recipe!

VEGAN GF SOUTHERN STYLE SHEPHERD'S PIE

I know I just did a shepherd's pie recipe not too long ago but I love them! They are so easy and so satisfying.  You can use up lots of your random leftovers from previous meals during the week and serve tons of people during the process.  This recipe I actually split into two medium sized pies. It worked out great and the flavours were all really complimentary to each other. My boyfriend and I had some southern style meals earlier this week so I wanted to use up my cabbage  and broccoli. Im so glad I did!  Also the rice was a great addition. Its an awesome cheap filler if your low on beans in your pantry. Just spice it to your preference. Rice and lentils also make a whole protein so you know what you're eating is good for you. A great cheap meal to make for a vegan potluck or if you're broke and need food for a couple days. This stores awesome in the fridge and its even better the next day. I made this recipe fun and gave it a little twist, barbecue sauce! Don't be alarmed, its actually really good! Enjoy it, share it, eat it! 

VEGAN SOUTHERN STYLE SHEPERD'S PIE

RECIPE
GLUTEN FREE

1/2 purple onion, diced

3 cloves garlic, minced
3 mushrooms, diced

2 carrots, chopped

1 head of broccoli, chopped

1 cup cabbage, chopped small

1 teaspoon olive oil

1/2 teaspoon salt

1 teaspoon pepper

4 drops liquid smoke

1 cup rice, cooked

 * add 1 teaspoon turmeric, 1 teaspoon salt & 1 teaspoon pepper 

1 tablespoon earth balance

1/2 cup tvp ( soaked in 1/3 cup boiling water ) 

4-6 drops liquid smoke

1 tablespoon barbecue sauce & 4 tablespoons for veggie mix

1 can corn

1 can lentils

1 can peas

6 yellow potatoes,  boiled, mashed

1 tablespoon earth balance

5 tablespoons coconut milk

1 teaspoon salt

paprika and nutritional yeast for on top

STEPS

Makes 2 medium sized pies

Preheat oven to 350F

Start by filling a large pot with water and a dash of salt to make your mash potatoes. Bring it to a boil. Peel and cut your potatoes.  Soak them in a large bowl to help get rid of the starch. Drain after 5 minutes. Once your water is boiled, add your potatoes.  Next cut up all your veggies.  You want them fairly small so you can fit everything.  Sautee your garlic, onion, carrot, mushroom and broccoli. Saute with olive oil, pepper, salt and a couple drops of liquid smoke. Drain your corn, peas and lentils. Boil some water to make your tp. Measure out 1/2 cup of tvp. Add 1/3 cup boiling water, liquid smoke and barbecue sauce.  Stir together until all water is absorbed.  Let stand for 10 minutes. Drain your potatoes once they are soft enough to poke with a fork. Add your coconut milk, earth balance and salt. Mash together, stirring all the ingredients in while doing so. Once everything is prepared, oil two medium sized baking pans or one large one.  Add your corn, lentils, peas and veggie mix along with your barbecue sauce. Stir everything together well and press down the mix till it takes up about half your pan. Add a layer of tvp then your potatoes. Smooth everything with a spatula and sprinkle paprika and nutritional yeast on top. Place in the oven for 35-40 minutes. Allow to cool before serving! 

Enjoy :)

VEGAN HERB GARLIC LOAF

I figured since I did a pasta post the other day that it was only fitting to post my garlic loaf. I love fresh baked bread. With some earth balance spread on it. Mmm! This loaf is really soft and moist. Its great to store for later dates. The freshly grated garlic on top really adds to the flavour of the bread.  I wish it wasn't winter time or I would have used the fresh herbs from my , garden!  Thats truly the best way to have fresh bread.  If you haven't tried growing your own herbs and cooking/baking with it, you haven't lived yet! Its so simple and as long as you have full sun for at least one month of the year (which mostly everyone does) you can do it! Its also so amazing to watch plants grow from seed as well as rewarding to eat what you grow.  Herbs make neat gifts too. Not to mention they look great in your garden bed. I cant wait for summer time so I can post tips and pictures about gardening! Anyways its late and I'm off to bed. Enjoy my herby garlic bread!

VEGAN HERB GARLIC LOAF

Recipe

2 cups unbleached white flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons pepper
1 teaspoon sage
1 teaspoon thyme
1 teaspoon rosemary
1 1/2 teaspoons turmeric
3 cloves of garlic, grated
1/4 cup nutritional yeast
1 tablespoon olive oil
1 regular sized can of coconut milk

Steps

Preheat your oven to 375F. In a large bowl combine all your dry ingredients. Beat with a fork to ensure all lumps are out of the mix. Once everything is combined well,  make a well in the middle of your bowl using your fork. Add half of your grated garlic. Add your olive oil then coconut milk.  Begin to mix together with a big spoon. Mix together for 10 minutes.  Once your dough is set ( it should be pretty wet so if theres any dry ingredients showing then add tablespoons of water one at a time. Oil a thin long baking pan with olive oil. Make sure the sides are all covered in oil as well because your loaf will rise. Using a spatula,  scrap your dough into your pan. Smooth the top out with your spatula and sprinkle your other grated garlic on top.

 Place in the oven. Bake for 35-40 minutes. Allow to cool for 15 minutes before serving smothered in butter. Mmmm. Enjoy!

VEGAN GF FETTUCCINE ALFREDO SAUCE

I love pasta. Big time. Its one of the easiest meals to convert to vegan. With so many differents kinds of faux vegan meats on the market you can barely tell the difference. I've had meat eating friends tell me they actually prefer eating vegan meat sometimes because there is more of a variety! The world is a beautiful place now. Even though when you go out to have a pasta date night they charge you through the roof for small portion, they never put enough sauce and then you realize its noodles boiled in water and you feel stupid for paying 20 bucks each. That's why I never go out for pasta dinner because its 100 times better homemade. You can spice it according to your taste and so much more cost effective. A big bag of cheap pasta is $2.50. A medium sized bag of organic pasta is like 5 bucks maybe 6 tops. You make way more and leftovers are the best!  It took me a while to try and find a good base for my alfredo. Something that would give it a really good, thick texture. My boyfriend brought home ground almonds and it was a winner!  It really helps make your sauce smooth and not clumpy. The garbanzo bean flour adds a lot of flavour as well as thickens the sauce too. Its a perfect combo for a sticky thick alfredo. Of course,  the sauce would never be the same without daiya onion n chives vegan cream cheese. I love this company. Founded in Vancouver, BC, Canada. It makes your transition to veganism virtually effortless because everything they make is so good. You can pretty much find it in every grocery store now. Even superstore! So check them out if you havent already.

Daiya's website

Vegan gluten free alfredo sauce
1/2 container daiya onion and chives vegan cream cheese
2 teaspoons garlic powder
2 teaspoons pepper
Dash of salt
Dash of chili spice
1 cup nutritional yeast
1 can of coconut cream
1 tablespoon earth balance buttery spread
1/4 cup Garbanzo bean flour
1/4 cup ground almond flour


Steps

Begin with a medium sized pot. Add your coconut milk and set to low-med heat. Let it warm up until it's bubbling just a little. If its boiling turn it down and let it cool before adding ingredients. Add all ingredients, stirring with a fork while adding. Turn to min heat and allow to simmer. This helps the sauce get thick. If its too thin you can add tablespoons of almond flour one at a time. Allow your sauce to thicken for 10 to 15 minutes.  This leaves the perfect amount of time for you to cook your fettuccine.

*couple of tips for pasta noodles

   Add salt to your water

   Add 1 tablespoon of olive oil

   Sprinkle a bunch of nutritional yeast on the noodles

My boyfriend and I decided to fry up some tofurkey spinach pesto sausage as well. Its the perfect addition to make the ultimate vegan pasta dish.
Serve your sauce over the fettuccine and add your tofurkey.
Viola.
Fettuccine alfredo just like you remembered.


Theres links attached for all the awesome vegan products here if you want to go check it out.

VEGAN SHEPERD'S PIE

VEGAN SHEPHERD'S PIE

Its been a pretty mild winter in Victoria BC but that doesn't mean that we can't make big hearty meals! Winter time is my favourite because hearty food is my favorite. I love mashed potatoes with paprika and roasted veg. Reminds me of a simpler time. This shepherd's pie is WAY better than your typical ground beef one. Share it with all your meat eating friends, they will not be disappointed! I've just really started using tvp a lot and I can say this is most definitely one of the best ways to do it. I love being able to flavour my own meat! I used mesquite bbq liquid smoke, pepper, olive oil, salt and a little dash of chili powder. Try doing it your own way and let me know the results! It saves you alot too. 1 cup tvp makes about 2 and a half cups faux meat and its muchhh cheaper than your typical store bought vegan meats. This was also my first time using the new SILK CASHEW MILK in one of my recipes and I am so pleased! The cashew milk made the mashed potatoes taste reallyyy good and it rocks for cooking. Ive been drinking in my coffee and tea as well and I think its my new favourite alternative milk! Let me know what your favorite alternative milk is:) 

ENJOY! Happy holidays!!!

Recipe

FILLING
1 can kidney beans, drained, rinsed
1 can chick peas, drained, rinsed
1 can corn, drained, rinsed
4 stalks celery, washed, chopped
3 carrots, peeled, washed, chopped
4 cloves garlic, minced
half a white onion, chopped
1 can organic tomato paste (much less oily and less added salt!, way richer flavour)
1 cup tvp (soaked in water for ten minutes, click here for info!)
4 tablespoons nutritional yeast
1 teaspoon pepper
1 1/2 teaspoon sea salt
1 tablespoon chili powder
dash of curry powder
dash of paprika

POTATOES
6 large potatoes, peeled, cut and soaked for 5 minutes in cold water
4 tablespoons earth balance buttery spread
2 tablespoons silk cashew milk
dash of salt

INSTRUCTIONS

Preheat your oven to 350F. In a large frying pan heat some olive oil up to fry your veggies. Starting with beans and ending with onion. Allow these to fry for 7-10 minutes on medium heat. Add your spices and stir them in well. Turn down to low-med heat and place a lid on top. Time to make your tvp. Place one cup of tvp in a large bowl and add 7/8 cup of boiling hot water. Stir together really well. Pretty much all the water should be absorbed pretty quickly, if its not add a little more tvp. Add your spices and let sit for 10 minutes. Drain any excess water. Time to make your potatoes. In a large pot add 6 cups of water, a dash of salt and some olive oil. Place a lid on top and turn up to high heat. Peel, cup and soak your potatoes for 5 minutes in cold water (this helps get the starch out of your potatoes). Once your pot is boiling, add your cut potatoes and boil for 8 minutes or until your potatoes are soft enough to poke with a fork. Once the potatoes are ready, drain out the hot water. Begin to mash your potatoes, add your butter and milk, stirring constantly. Once your potatoes are mashed and ready to go check on your frying veg. Make sure everything is a little soft before you get ready to make your pie. If its not, fry for 3 more minutes. In a large glass baking pan place your fried beans and veggies. Add your tomato paste and work it into the mixture. This helps build the base of your pie and really adds to the flavour. Once all the tomato paste is evenly distributed squeeze the mixture down in order to make room for your tvp and mash potatoes. Next add your tvp on top. Squishing again in order to fit all your potatoes. Add the mashed potatoes on top, squish it down and smooth it over with a butter knife. Sprinkle some paprika on top of your potatoes and place in the oven. Bakes for 30-35 minutes. The top should be crispy brown when its done :)