Author: Darcy

Cabbage Pudding (Casserole)

Serves: 4-6

Source: Jävligt Gott: Bloody Good Vegetarian Food

Warning! The ingredients might be hard to get outside of Sweden.

Ingredients:

  • 1 kg cabbage
  • 300 g Quorn (or other vegetarian “ground beef”)
  • 3 tbsp canola oil
  • 1 dl short grain rice (the kind you use for rice pudding or risotto)
  • 1 dl oat cream (or other plant-based cream)
  • 5,5 dl water
  • 1 tbsp soy sauce
  • 1 tbsp dark golden syrup (maple syrup is probably fine)
  • 2.5 tbsp concentrated vegetable stock
  • 1 tbsp potato starch
  • 7 allspice berries
  • salt and pepper

Instructions:

  1. Mix the rice, oat cream, 1 tbsp concentrated vegetable stock and 1/2 dl water. Bring to boil, add 2 dl water and simmer on low heat for 20 minutes. Stir regularly.
  2. Chop the cabbage roughly. Heat oil in a deep frying pan and fry the cabbage on high heat until slightly browned. Add 2-3 dl water, syrup and soy sauce. Simmer, covered, until half the liquid is gone and the cabbage is soft.
  3. Meanwhile, fry the “ground beef” until browned.
  4. When the rice is finished and creamy, mix the rice and the “beef”. Add the rest of the concentrated vegetable stock, crushed allspice and 2/3 of the cabbage. Add salt and pepper to taste. Transfer to a greased casserole dish.
  5. Top with the rest of the cabbage. Bake at 160 C (320 F) for 45 minutes.
  6. Serve with lingon preserves (or jam), bread and butter pickles, a cream sauce (or gravy) and potatoes.

Spicy Sweet Potato Nachos

Serves: 4

Source: Canadian Living, March 2018

Ingredients:

  • 1 large sweet potato, sliced thinly
  • 1 tbsp olive oil
  • 1 tsp paprika powder
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • 1 can (375 ml) black beans, drained and rinsed
  • 1 sweet green pepper, diced
  • 1/2 red onion, diced
  • 1/2 cup sliced banana peppers from jar, drained
  • 2 tsp hot pepper sauce
  • 1 1/2 cups shredded cheddar cheese
  • salsa, cilantro and sour cream (optional)

Instructions:

  1. Preheat oven to 400. Line a baking sheet with parchment paper.
  2. Slice the sweet potato. Toss with olive oil, paprika powder, garlic powder and salt. Arrange on on baking sheet and bake for 20 minutes, or until cooked through and getting crispy.
  3. Meanwhile, in bowl, combine beans, green pepper, onion, banana peppers and hot pepper sauce.
  4. Top the sweet potatoes with the black bean mixture and sprinkle with cheese. Bake for 8 minutes, then broil for 2 minutes.
  5. Top with salsa, cilantro and/or sour cream.

Energizing & Spicy Broccoli Dal

Yields: 5 cups

Source: Oh She Glows blog

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 4 to 5 cups chopped fresh broccoli florets (from 1 large head)
  • 1 teaspoon ground cumin
  • 2 teaspoons mustard seeds
  • 1 medium sweet onion, chopped
  • 2 cups low-sodium vegetable broth
  • 1 (14-ounce) can light coconut milk
  • 1 cup uncooked red lentils
  • Fine sea salt, to taste
  • 1 teaspoon garam masala spice mix
  • 1 teaspoon ground turmeric
  • 1 teaspoon red pepper flakes
  • 1 1/2 to 2 tablespoons fresh lemon juice, to taste
  • Paprika, to garnish
  • Naan bread, for serving
  • Lemon wedges, for serving

Instructions:

  1. Add the oil into a large saucepan and increase the heat to low-medium so the oil can preheat.
  2. Add the broccoli into a food processor and process until very finely chopped (about the size of rice grains).
  3. Add the cumin and mustard seeds into the saucepan with the oil. The seeds should sizzle and begin popping in the oil right away. As soon as the seeds start to pop, cover the saucepan immediately with a lid, and remove the saucepan from the heat source. Let sit until the seeds stop popping, then remove the lid and stir.
  4. Stir in the onion, and place the saucepan back over medium heat. Cook for 3 to 4 more minutes until the onion softens.
  5. Now, add the finely chopped broccoli, broth, entire can of coconut milk, lentils, 1/2 teaspoon salt, garam masala, turmeric, and red pepper flakes. Stir to combine.
  6. Increase heat to high and bring to a low bowl. Reduce heat to medium, cover with lid, and simmer for about 10 minutes. Now remove the lid and stir, and continue simmering, uncovered, for another 10 minutes, until the lentils soften and the mixture thickens. Stir every now and then to make sure it doesn’t stick.
  7. Stir in the lemon juice to taste.
  8. Ladle the dal into bowls and serve with naan bread or pita bread. Garnish with paprika and a lemon wedge, if desired.

Dal Makhani (Black Lentils with Rich Tomato Sauce)

Serves: 6–8

Source: Eats Well With Others

Ingredients:

  • 1 cup dried black lentils
  • 1 cup dried adzuki beans (kidney beans are fine too)
  • water, to soak and cook beans
  • 3 tbsp olive oil
  • 2 large onions, chopped
  • 6 large cloves garlic, minced
  • 1-inch piece of fresh ginger, grated
  • 1 bay leaf
  • 1-inch piece of cinnamon stick
  • 2 cardamom pods
  • 2 dried small hot red chili peppers
  • 1½ tbsp garam masala
  • ¾ tsp coriander
  • ¾ tsp cumin
  • ¾ tsp chili powder
  • ¾ tsp sweet paprika
  • ¼ tsp ground fenugreek
  • ¼ tsp ground black pepper
  • 1 tsp coarse kosher salt
  • 14 oz canned diced tomatoes
  • 6 oz tomato paste
  • 2 cups vegetable broth
  • 4 tbsp unsalted butter
  • ½ cup lowfat milk

Instructions:

  1. Soak the lentil and the adzuki beans in a large bowl of water overnight. Drain off the water the next day.
  2. In a large pot, combine the beans. Cover with water by 1 inch. Add a big pinch of salt and bring to a boil. Cover and lower the heat to a simmer, cooking for 1 hour or until tender. Drain.
  3. Meanwhile, heat the olive oil in a large skillet. Cook the onions over medium-low heat for 15 minutes, or until starting to caramelize, stirring frequently.
  4. Stir in the garlic and ginger, and cook for 1 minute, or until fragrant.
  5. Add the bay leaf, cinnamon stick, cardamom pods, chili peppers, garam masala, coriander, cumin, chili powder, paprika, fenugreek, black pepper, and salt to the pot. Cook, stirring constantly, for 30 seconds.
  6. Pour the tomatoes, vegetable broth, and tomato pasta into the pot, along with the cooked beans and lentils. Bring to a boil and then simmer until thickened, about 15 minutes. Season to taste with salt and black pepper. Remove the bay leaf, cinnamon stick, and cardamom pods from the pot.
  7. Stir in the butter and milk until combined. Serve warm, over rice or with naan.

Aloo Matar (potatoes and peas)

Serves: 2–3 people

Source: Adapted from Seven Spice

Ingredients

For the gravy

  • 2 tsp oil
  • 1 tsp cumin seeds
  • 1 tsp ginger, freshly minced
  • 1 tbsp garlic, freshly minced
  • 1 medium onion, grated using big hole grater (or chopped finely)
  • 3 medium tomatoes, chopped finely or ½ can (use half of 400 gm can) with juice
  • salt to taste
  • 1 tsp red chili powder

For the curry

  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 3 medium potatoes, chopped in big bite size chunks
  • ½ cup fresh or frozen peas
  • 4 tbsp spinach or kale, chopped
  • 1 tsp turmeric powder
  • 2 tsp red chili powder
  • 1 tsp coriander powder
  • salt to taste
  • water, as needed
  • cilantro, finely chopped – for garnishing

Instructions

Gravy

  1. Heat oil in a pan and add cumin seeds. Let it crackle for few seconds until golden brown. Add ginger, garlic and and fry for few seconds until the raw smell goes away. Add onion and some salt. Cook till light brown colour, about 2 minutes.
  2. Add tomatoes and red chili powder. Cook for few more minutes until all gravy combined and oil starts to leave the sides. Keep it aside.

Curry

  1. Heat the oil another wide pan. Add mustard seeds, then cumin seeds. Stir. Add chopped potatoes. Salt to taste and add ½ cup water, then stir.
  2. Cover the lid and cook on slow-medium heat for 8–10 minutes. The potatoes should be cooked till fork tender but still holding their shape. Add the chopped greens. Season with all spices and stir.
  3. Add the gravy to the curry and stir well to combine. Adjust the consistency, not too thick or runny. Add few tablespoons more water if needed, then add frozen peas. Check the salt and seasoning and adjust. Cover the lid and cook for 5 minutes more.
  4. Garnish with chopped cilantro and service with rice, paratha or naan bread.

 

Vegetarian Tourtiere with Cheddar

Serves: 8

Source: Food Network Canada / Alison Kent

Ingredients:

  • 10 oz (300 mL) cremini or white mushrooms, coarsely chopped
  • 1 can (19 oz/540 mL) chickpeas, drained and rinsed
  • 3 Tbsp (45 mL) butter
  • 1 stalks celery, thinly sliced
  • 1 leek (white and light green parts only), thinly sliced
  • 1 carrot, diced
  • 1 Yukon Gold potato, peeled and coarsely grated
  • 1 cup (250 mL) vegetable broth
  • ½ tsp (2 mL) each ground allspice, dried thyme and salt
  • ¼ tsp (1 mL) each ground cloves and pepper
  • 1 ½ cups sharp cheddar cheese, shredded
  • 2 eggs
  • 2 frozen 9-inch (23 cm) deep-dish pie shells, thawed

Instructions:

  1. In a food processor, pulse mushrooms and chickpeas until finely chopped.
  2. In a sauté pan or wide saucepan, melt butter over medium-high heat; fry mushroom mixture, celery, leek and carrot, stirring often, until vegetables are softened, about 5 minutes. Stir in potato, broth, allspice, thyme, salt, cloves and pepper; cook until mixture is thickened, about 3 minutes. Transfer to a bowl; let cool for 10 minutes.
  3. Stir in cheese. In a small bowl, beat eggs; stir all but 1 tbsp (15 mL) into mushroom mixture. Beat 1 tsp (5 mL) water into remaining egg to make egg wash. Spoon filling into one of the pie shells; lightly brush edge with some of the egg wash. Invert remaining pie shell over filling; remove from its foil liner. Pinch shells together; flute or use tines of a fork to press and seal edges.
  4. Brush top of pie with remaining egg wash. Cut 3 steam vents in top. Bake in bottom third of 400°F (200°C) oven until deep golden, about 45 minutes. Let stand for 10 minutes; cut into wedges.

Serve warm or at room temperature with chili sauce or your favourite chutney.

Mediterranean Grilled Vegetable Salad with Lentils

Serves: 6–8

Source: Adapted from Lentils For Every Season, Volume 7

Ingredients:

  • 1 cup quinoa
  • 2 red peppers
  • 2 zucchini
  • 3 cobs corn
  • 1 cup cooked green lentils
  • ⅓ cup chopped fresh parsley
  • ⅓ cup crumbled feta
  • salt and freshly ground pepper

Vinaigrette

  • ½  cup olive oil
  • ¼ cup balsamic vinegar
  • 2 tsp grainy mustard
  • 1 tsp brown sugar

Instructions:

  1. Prepare quinoa according to package instructions.
  2. Soak the corn in cold water (with husks on) for 10 minutes.
  3. Toss the peppers and zucchini with some olive oil.
  4. Grill the peppers, zucchini, and corn (husks on). Let cool and chop.
  5. Add the vegetables, quinoa, lentils, parsley and feta to a serving bowl.
  6. Prepare the vinaigrette and add to the serving bowl. Toss to coat and serve.

Baked falafel with tahini sauce

Serves: 8

Source: Mark Bittman’s VB6 cookbok

Ingredients:

  • 1¾ cup dried chickpeas
  • 2 garlic cloves, chopped
  • 1 small onion, quartered
  • 1 tbsp cumin
  • 1 scant teaspoon cayenne, or to taste
  • 1 cup chopped fresh parsley or cilantro
  • 1½ tsp salt, plus more to taste
  • ½ tsp black pepper, plus more to taste
  • ½ tsp baking soda
  • 1 tbsp fresh lemon juice
  • 4 tbsp olive oil
  • ½ cup tahini

Instructions:

  1. Put the chickpeas in a large bowl and cover with water by 3 or 4 inches—the beans will triple in volume as they soak. Soak for 12 to 24 hours, checking once or twice to see if you need to add more water to keep the beans submerged. If the socking time is inconvenient for you, just leave them in the water until they’re ready; you should be able to break them apart between your fingers.)
  2. Heat the oven to 375°F. Drain the chickpeas and transfer them to a food processor with the garlic, onion, cumin, cayenne, herb, 1 teaspoon of salt, pepper, baking soda, and lemon juice. Pulse until everything is minced but not pureed, stopping the machine and scraping down the sides if necessary; add water tablespoon by tablespoon if necessary to allow the machine to do its wok, but keep the mixture as dry as possible. Taste and adjust the seasoning, adding more salt, pepper, or cayenne as needed.
  3. Grease a large rimmed baking sheet with 2 tablespoons of the oil. Roll the bean mixture into 20 balls, about 1½ inches each, then flatten them into thick patties. Put the falafel on the prepared pan and brush the tops with the remaining 2 tablespoons oil. Bake until golden all over, 10 to 15 minutes on each side.
  4. Meanwhile, whisk the tahini and remaining salt with ½ cup water in a small bowl until smooth. Taste and adjust the seasoning and serve the falafel drizzled with the sauce.

Moroccan lentil stew

Serves: 4

Source: Chatelaine

Ingredients:

  • 2 tsp canola oil
  • 1 onion, finely chopped
  • 2 tbsp Madras curry paste
  • 1 cup red lentils, rinsed
  • 3 cups water
  • 1 can diced tomatoes (796 mL)
  • ½ tsp salt
  • ¼ cup sliced almonds
  • ¼ cup chopped fresh parsley

Instructions:

  1. Heat a large saucepan over medium-high. Add 2 tsp canola oil, then 1 finely chopped medium onion. Cook, stirring often, until onion is soft, about 3 min. Add 2 tbsp Madras curry paste, 1 cup rinsed red lentils and 3 cups water. Bring to a boil. Reduce heat to medium-low. Simmer, partially covered, until lentils are tender and have absorbed all the liquid, about 30 min.
  2. Add a 796-mL can diced tomatoes to lentils along with 1/2 tsp salt. Gently boil, uncovered, until stew reduces slightly, 5 to 10 min. Garnish with 1/4 cup each toasted slivered almonds and chopped fresh parsley.