Archives for posts with tag: tomato

Kidney Bean and Tomato Curry

June 30, 2010 //
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This is another recipe that I adapted from the latest issue of Vegetarian Times. If you haven’t seen it, it’s packed with all kinds of yummy-looking recipes.

This Kidney Bean and Tomato Curry was very flavorful and very easy to make. The original recipe only serves one, so I quadrupled the ingredient amounts. The next time I make it, I’m going to replace the yogurt with coconut milk to add a little richness. I’m also going to cut back on the amount of water added because, well, it watered it down too much for my tastes. I prefer a thicker curry sauce. But as is, it’s still a delicious dish.

Again, I apologize for the lack of pictures. This time around, my camera’s batteries died while I was making it. Must remember to charge batteries….

Kidney Bean and Tomato Curry

Ingredients:

2 tbsp canola oil

1 cup finely chopped onion

2 cups finely chopped tomato (I used canned diced tomatoes)

2 tsp grated fresh ginger

1 tsp ground turmeric

4 tsp ground coriander

1/2 cup plain non-dairy yogurt

3 cups canned kidney beans, rinsed and drained

1 tsp garam masala

4 tsp lemon juice

Chopped cilantro and plain non-dairy yogurt for garnish

Directions:

Heat oil in a large skillet. Add onion, and cook until light brown. Stir in tomatoes, ginger, turmeric, and coriander. Cover, and cook for 2 to 3 minutes.

Whisk in yogurt and 2 cups of water. Stir in kidney beans, cover, and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.

Mash a few kidney beans in the skillet and stir in garam masala and lemon juice. Season with salt and pepper.

Serve over brown rice and garnish with cilantro and yogurt. I had some red cabbage leftover from a previous recipe, so I sauteed it in oil, and salt and pepper, and served it on the side.

Enjoy!

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Categories food, vegan

Pan-Seared Tomato and Rosemary Artichoke Sandwich

June 15, 2010 //
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This is yet another another fabulous recipe that was adapted from my favorite vegan cookbook/website, Vegan Yum Yum. It wasn’t the prettiest to photograph, but what it lacked in aesthetic, it made up for in flavor. Plus, I like any meal that only uses one pan to make.

Also, if you haven’t had a balsamic reduction, this is a great way to try it. When reduced, balsamic vinegar takes on a wonderful, syrupy, sweet, and tangy flavor that is wonderful on both sweet and savory dishes. I love to drizzle it on sliced strawberries and vanilla ice cream.

Ingredients:

Makes 4 sandwiches

¼ cup balsamic vinegar

2 tbsp olive oil

2 tsp dried rosemary

1 can artichoke hearts, drained and roughly chopped

2 large tomatoes, cut into thick slices

Black pepper, to taste

Salt, to taste

8 slices of sourdough or multi-grain bread

Baby spinach

Directions:

Make the balsamic reduction by heating the balsamic vinegar in a saucepan. Simmer over medium heat for about 5 to 7 minutes. Beware: once the vinegar heats up, it releases strong vinegar fumes, so you might want to open a window, and don’t stand above it. It doesn’t smell badly; it’s just very strong.

Use a rubber spatula to stir the vinegar. When it’s done, it will start to thicken and coat the spatula. Once that happens, take immediately off the heat so that you don’t overcook it. Set aside.

Heat the olive oil in a sauté pan over medium heat. Add the artichokes, rosemary, and a pinch of salt. Cook until the artichokes start to brown a bit.

Throw the tomato slices on the pan and add a little salt and pepper. After a couple minutes, flip to the other side and cook a minute longer.

Remove both the artichokes and tomatoes from the pan and set aside.

Add a little more olive oil to your pan and place your bread slices on the pan. After about a minute, flip to toast the other side.

To assemble the sandwich, place the spinach and/or basil on the bread, then add the artichokes and tomato slices. Lightly drizzle with the balsamic reduction (don’t get too carried way; it’s pretty potent stuff). Top with the other slice of bread (the pictures above and below show the sandwich open-faced).

I served my sandwich with multi-grain chips.

Enjoy!

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Categories food, vegan

Mac and Cheeze

June 5, 2010 //
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As I was taking pictures of this dish, my husband said, “I thought you already posted the mac and cheeze recipe on your blog.” And honestly, as often as I talk about the Vegan Yum Yum Mac and Cheeze recipe, I’m surprised that I haven’t posted my version on here. Lauren Ulm’s recipe really is the best version of the comfort food staple that I’ve had since becoming vegan.

Whenever I make this dish (and I make it ALL the time), I always double the cheezy sauce recipe because I like my mac and cheeze rich and creamy. And the sauce is wonderful on its own; I’ve used it to make a vegan chile con queso to pour over nachos.

As far as the pasta, I like to use whole-wheat shell pasta because it holds more of the sauce, but regular macaroni works well for all you mac and cheeze purists out there.

For the bread crumb topping, I typically throw a couple of slices of bread into my food processor and pulse a few times. You can also use store-bought bread crumbs if you don’t have a food processor or are feeling lazy. But this time around, I decided to use some panko crumbs that I had on hand. And that’s probably what I’ll use from here on out because they added an extra crunch to the dish that you just can’t get with regular bread crumbs.

So, without further ado, here is the mac and cheeze recipe:

Mac and Cheeze (adapted from Vegan Yum Yum)

Ingredients:

1 lb shell pasta or elbow macaroni (I used whole-wheat)

1 cup bread crumbs

Cheezy Sauce:

2/3 cup Earth Balance margarine

½ cup all-purpose flour

2 tbsp miso (I used red)

2 tbsp tahini

2 tbsp tomato paste

6 tbsp low-sodium tamari

2 tbsp lemon juice

2 ½ cups soy or almond milk

2/3  cup nutritional yeast

Salt and pepper to taste

Directions:

Preheat oven to 400 degrees.

Prepare the pasta according to directions.

While the pasta is cooking, mix together the miso, tahini, tomato paste, tamari, and lemon juice in a small bowl and set aside.

Melt the margarine in a saucepan over medium-low heat. As soon as the margarine is melted, add the flour and whisk until dissolved to form a roux. Whisk the miso mixture into the roux and keep stirring.

Slowly whisk in the milk. Whisk constantly to avoid burning and to avoid lumps. Turn up the heat a bit and add the nutritional yeast, salt, and pepper. The mixture will thicken as it heats up, but continue to stir. Once it starts to boil, it should be ready.

Add the pasta to a large casserole dish and stir in the cheezy sauce.

Top with bread crumbs.

Place in the oven for about 25 minutes, with the last 2 or 3 minutes under the broiler to brown the top.

For some reason, I always like to serve my mac and cheeze with green beans and sliced tomato.

Enjoy!

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Categories food, vegan
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