This one is pretty directly adapted from the Post Punk Kitchen. Thanks, Isa!
It's a solid, easy, filling dish, and is rich enough that even non-vegans will find it hearty. I like to serve it over a generous scoop of sweet brown rice -- and who doesn't love lentils and rice?
Ingredients
1 tbsp olive oil
1 large yellow onion, diced
1 red bell pepper, diced
3 jalapenos, sliced (I left the seeds in. Seed and mince for a milder chili.)
3 cloves garlic, thinly sliced
2 tbsp chili powder
1 1/2 lbs sweet potatoes, peeled and cut into 3/4" chunks
1 cup red lentils, rinsed
1 tsp salt, divided
4 cups vegetable broth (I used the salted variety, otherwise add another tsp salt)
2 15 oz cans kidney beans, drained and rinsed
3 tbsp Thai red curry paste
1/2 15-oz can coconut milk
28 oz can diced tomatoes
1/2 cup fresh cilantro, chopped, plus extra for garnish
sliced limes for garnish
Directions
Saute the onion in a 4-quart pot with the olive oil and a generous pinch of the salt until the onions begin to look translucent. Add the red peppers and jalapenos, saute for two or three minutes more. Add the garlic and saute for another minute.
Add the chili powder, lentils, vegetable broth and the rest of the salt. Bring to a boil for five minutes. Add the sweet potatoes, cover and reduce to a simmer.
When the lentils are cooked and the sweet potatoes are tender, about 20 minutes, add the curry paste, coconut milk, tomatoes and cilantro. Heat through and serve!
And as with most soups, this tastes even better the next day.
Saturday, February 26, 2011
Wednesday, February 23, 2011
Spicy Peanut Eggplant and Shallot Stew
Another recipe from Isa at the PPK.
I like to serve this with brown basmati rice. It's especially tasty on the second day, when all the flavors have mellowed and melded.
Ingredients
1 lb eggplant, peeled, chopped in 1/2 inch cubes
1 tsp salt
4 oz Shallots, peeled and sliced very thin
1/4 cup peanut oil
1 medium yellow onion, diced
1 hot chile, (I used a jalapeno) either sliced or seeded and minced for a more mild stew
1” cube of ginger, peeled and minced
1 tsp ground cumin
1/4 tsp ground cayenne pepper
1 tsp ground coriander
1/4 tsp ground tumeric
1/3 cup tomato paste
1 16 oz can roasted diced tomatoes w/ juice
5 cups veggie broth
1/2 cup chunky peanut butter
6 oz green beans, trimmed and cut into 2 inch pieces
2 tbsp (one lemon) fresh lemon juice
1/3 cup coarsely chopped cilantro, lightly packed
chopped roasted peanuts and cilantro leaves for garnish
Directions
Toss the eggplant cubes with salt in a large colander and allow to sit for thirty minutes in the sink or over a large bowl. Rinse off the salt and allow to drain before using.
Saute the shallots with half the peanut oil over medium heat in a large stockpot for 20 minutes, stirring occasionally, until the shallots are browned and very soft. Scoop the shallots into a large bowl and set aside.
Add half the remaining oil, about 1 tbsp, to the pot. Add the rinsed eggplant and saute for 12-15 minutes until slightly tender. Scoop the eggplant into the same bowl as the shallots.
Add the remaining oil, about 1 tbsp, then add the ginger and green chile and saute for 30 seconds. Add the cumin, coriander and tumeric, and fry for another 30 seconds. Add the onion and saute another 5-6 minutes, until the onion begins to soften and turn translucent. Add the tomato paste and fry while stirring for another minute.
Pour the diced tomatoes, broth, eggplant, string beans and shallots into the pot with the onions, tomato paste and spices. Stir to combine and bring to a boil for 5 minutes, then reduce to a simmer.
In a separate bowl, pour a ladleful of hot soup over the peanut butter. Stir peanut butter with soup till creamy and peanut butter is completely emulsified. Scrape this mixture into the pot of simmering soup and stir to combine.
Simmer the soup, covered, for 35-45 minutes or until eggplant is very tender. Remove from heat and stir in cilantro and lemon juice. Salt to taste.
I like to serve this with brown basmati rice. It's especially tasty on the second day, when all the flavors have mellowed and melded.
Ingredients
1 lb eggplant, peeled, chopped in 1/2 inch cubes
1 tsp salt
4 oz Shallots, peeled and sliced very thin
1/4 cup peanut oil
1 medium yellow onion, diced
1 hot chile, (I used a jalapeno) either sliced or seeded and minced for a more mild stew
1” cube of ginger, peeled and minced
1 tsp ground cumin
1/4 tsp ground cayenne pepper
1 tsp ground coriander
1/4 tsp ground tumeric
1/3 cup tomato paste
1 16 oz can roasted diced tomatoes w/ juice
5 cups veggie broth
1/2 cup chunky peanut butter
6 oz green beans, trimmed and cut into 2 inch pieces
2 tbsp (one lemon) fresh lemon juice
1/3 cup coarsely chopped cilantro, lightly packed
chopped roasted peanuts and cilantro leaves for garnish
Directions
Toss the eggplant cubes with salt in a large colander and allow to sit for thirty minutes in the sink or over a large bowl. Rinse off the salt and allow to drain before using.
Saute the shallots with half the peanut oil over medium heat in a large stockpot for 20 minutes, stirring occasionally, until the shallots are browned and very soft. Scoop the shallots into a large bowl and set aside.
Add half the remaining oil, about 1 tbsp, to the pot. Add the rinsed eggplant and saute for 12-15 minutes until slightly tender. Scoop the eggplant into the same bowl as the shallots.
Add the remaining oil, about 1 tbsp, then add the ginger and green chile and saute for 30 seconds. Add the cumin, coriander and tumeric, and fry for another 30 seconds. Add the onion and saute another 5-6 minutes, until the onion begins to soften and turn translucent. Add the tomato paste and fry while stirring for another minute.
Pour the diced tomatoes, broth, eggplant, string beans and shallots into the pot with the onions, tomato paste and spices. Stir to combine and bring to a boil for 5 minutes, then reduce to a simmer.
In a separate bowl, pour a ladleful of hot soup over the peanut butter. Stir peanut butter with soup till creamy and peanut butter is completely emulsified. Scrape this mixture into the pot of simmering soup and stir to combine.
Simmer the soup, covered, for 35-45 minutes or until eggplant is very tender. Remove from heat and stir in cilantro and lemon juice. Salt to taste.
Thursday, February 10, 2011
Oatmeal Peanut Butter Cookies
Almost directly adapted from the Post Punk Kitchen.
These cookies are seriously tasty and relatively healthy, though most people would never guess.
This recipe make three to four dozen cookies.
Ingredients
6 oz silken tofu (1/2 a package of the vacuum sealed kind. If you can't find silken, use the least firm you can get.)
1/2 cup unsweetened applesauce
1/2 cup canola oil
1/4 cup soymilk
1 1/2 cups peanut butter (This is one 14- to 15-oz jar.)
2 cups dark brown sugar
2 tsp vanilla
3 cups quick cooking oats
2 cups whole wheat pastry flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
white sugar for coating
Directions
Preheat oven to 350.
Sift together the whole wheat pastry flour, baking soda, salt and cinnamon in a medium bowl. Stir in the oats.
In a separate large bowl, cream together the peanut butter and sugar with a spatula or hand mixer until well combined, three to five minutes.
Throw the tofu, applesauce, soymilk, oil and vanilla into a blender. Whiz on high until completely smooth. Add this mixture to the sugar mixture and cream together until well combined. Fold in the oats/flour mixture.
Scoop dough with a tea spoon (the small partner to a soup spoon, not the measuring kind) and shape into balls with your hands. Roll thoroughly in sugar and place on ungreased cookie sheets. Flatten the tops by lightly pressing with a fork in a criss cross pattern. (If you find the cookies are too sticky to press with a fork, you can either refrigerate the dough for a couple hours or just use the bottom of a glass.)
Bake for 15 minutes. Remove from oven, let cool for two or three minutes and move them to a wire rack to cool completely.
Notes
I like to make the dough in giant double or triple batches. Either refrigerate the extra dough in tupperware for up a week; or refrigerate overnight, roll them into balls, and toss them a dozen at a time into ziplock baggies to freeze for up to two months for convenient later use. Defrost them for a couple hours or increase the bake time by a couple minutes.
Also, instead of rolling in sugar (or in addition to rolling in sugar) you can bake the doughballs without flattening, and then immediately after removing them from the oven press a piece of chocolate (or Hershey's Kiss) straight down into the middle of the cookie. Allow to cool completely before putting these cookies away.
These cookies are seriously tasty and relatively healthy, though most people would never guess.
This recipe make three to four dozen cookies.
Ingredients
6 oz silken tofu (1/2 a package of the vacuum sealed kind. If you can't find silken, use the least firm you can get.)
1/2 cup unsweetened applesauce
1/2 cup canola oil
1/4 cup soymilk
1 1/2 cups peanut butter (This is one 14- to 15-oz jar.)
2 cups dark brown sugar
2 tsp vanilla
3 cups quick cooking oats
2 cups whole wheat pastry flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
white sugar for coating
Directions
Preheat oven to 350.
Sift together the whole wheat pastry flour, baking soda, salt and cinnamon in a medium bowl. Stir in the oats.
In a separate large bowl, cream together the peanut butter and sugar with a spatula or hand mixer until well combined, three to five minutes.
Throw the tofu, applesauce, soymilk, oil and vanilla into a blender. Whiz on high until completely smooth. Add this mixture to the sugar mixture and cream together until well combined. Fold in the oats/flour mixture.
Scoop dough with a tea spoon (the small partner to a soup spoon, not the measuring kind) and shape into balls with your hands. Roll thoroughly in sugar and place on ungreased cookie sheets. Flatten the tops by lightly pressing with a fork in a criss cross pattern. (If you find the cookies are too sticky to press with a fork, you can either refrigerate the dough for a couple hours or just use the bottom of a glass.)
Bake for 15 minutes. Remove from oven, let cool for two or three minutes and move them to a wire rack to cool completely.
Notes
I like to make the dough in giant double or triple batches. Either refrigerate the extra dough in tupperware for up a week; or refrigerate overnight, roll them into balls, and toss them a dozen at a time into ziplock baggies to freeze for up to two months for convenient later use. Defrost them for a couple hours or increase the bake time by a couple minutes.
Also, instead of rolling in sugar (or in addition to rolling in sugar) you can bake the doughballs without flattening, and then immediately after removing them from the oven press a piece of chocolate (or Hershey's Kiss) straight down into the middle of the cookie. Allow to cool completely before putting these cookies away.
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