Curried Potatoes

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  Spicy!
  
  Ingredients
  
  4 potatoes, peeled and cut into 1/2 inch cubes
  2 tbsp vegetable oil
  1 medium yellow onion, diced
  3 garlic cloves, minced
  2 tsp ground cumin
  1 tsp cayenne pepeer
  1 tsp black pepper
  4 tsp curry powder
  2 tsp ground cumin 
  4 tsp garam masala
  1 1/2 tsp ground ginger
  2 tsp salt (optional)
  1 15 oz can garbanzo beans, drained and rinsed
  1 15 oz can green peas
  1 14 oz can coconut milk
  
    Directions
  
  

  1. Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
  2. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

  
   
  
  
  
  
  
  
  
  
  
  
  
  
  
  4 potatoes, peeled and cubed
  2 tablespoons vegetable oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 1/2 teaspoons cayenne pepper
• 4 teaspoons curry powder

• 4 teaspoons garam masala
• 1 (1 inch) piece fresh ginger root, peeled and minced
• 2 teaspoons salt
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
• 1 (15 ounce) can peas, drained
• 1 (14 ounce) can coconut milk

Pancakes....Vegan Style

What's Sunday without a great, late breakfast?  Try this great vegan pancake recipe!

1 1/4 cup all-purpose flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp sale
1 1/4 cup water
1 tbsp vegetable oil

Directions

1. Sift the flour, sugar, baking powder, and salt into a large bowl. Whisk the water and oil together in a small bowl. Make a well in the center of the dry ingredients, and pour in the wet. Stir just until blended; mixture will be lumpy.
2. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Vegan Cashew "Cheese" Sause

This is great for a dip, to use in vegan lasagna, to use as a spread on vegetable sandwiches...etc.

2 Day Process
 
What you need:
 
2 large red bell peppers, roughly chopped
2 cups raw cashews
1 cup nutritional yeast
2 tablespoons apple cider vinegar
1 garlic clove (optional)
1 teaspoon salt
1/2 teaspoon red chile flakes (optional)


Directions:

First Day-

Soak the cashews overnight in cold water to soften.

Next Day-

Combine all the ingredients in a blender, making sure the red peppers are on the bottom. Blend until a smooth sauce forms, adding a bit of water if the blender is having trouble blending.
Transfer to a sealed container and refrigerate until ready to use. Will keep for up to 5 days in the fridge.

Chickpea of the Sea Salad (for sandwiches)

This is one of my personal favorites - Easy and Delicious!

All you need:

1 - 15-ounce can chickpeas, drained and rinsed
1/4 cup veganaise (vegan mayonnaise)
1 tablespoon whole grain, regular or spicy brown mustard - (your preference)
1 1/2 tablespoons red wine vinegar
2 teaspoons celery seeds
1/4 cup chopped celery, from about one rib
2 tablespoons sliced scallions, from about about two scallions
Pinch cayenne pepper (optional)
Freshly ground black pepper
a pinch of cayenne pepper (optional)
Whole grain or artisan-style bread, to serve
Lettuce leaves, washed and dried well, to serve

All you need to do:

Place chickpeas in the bowl of a food processor and pulse two or three times to roughly chop. Add remaining ingredients and pulse four to five times to mix well and smooth out.
Lay out the bread and place the lettuce leaves on two slices. Spoon on the Chickpea of the Sea and top with the other slice of bread. Cut in half and enjoy!