2 cups cooked quinoa
1/2 cup diced red onion
1 cup corn
1 (15 ounce) can black beans, drained
1/4 cup chopped cilantro
1 large tomato, diced (I remove the seeds and juicy stuff)
1/2 cup fresh lime juice, or to taste
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp cayenne pepper
3/4 tsp coarse salt (or 1/2 tsp table salt)
black pepper to taste
In a large salad bowl, mix together red onion, corn, black beans, cilantro, tomato; lightly stir in the quinoa. In small bowl, whisk together lime juice, red wine vinegar, olive oil, and spices. Season with salt, pepper, and additional lime juice to taste, if desired. Chill the salad at least 30 minutes before serving; serve cold.
This is my own version of a salad I found online. I've made significant enough changes that I can call it my own. The cayenne adds a nice kick!
Showing posts with label vegan. Show all posts
Showing posts with label vegan. Show all posts
6/10/10
Aloo Matar Rasedaar (Potato and Pea Curry)
5 TBSP oil (I use about 2)
1 medium onion, chopped
2 cloves garlic, minced
2 whole cloves
2 bay leaves
1 (1-inch) piece cinnamon stick
1 tsp garam masala (an Indian spice blend)
1 tsp chili powder (I just use 1/4 tsp cayenne and call it good)
1/2 tsp turmeric
1/2 tsp ground coriander
1 can diced tomatoes, with juice
sea salt, to taste
2 medium potatoes, diced
1/2 cup frozen peas
chopped cilantro to garnish
Heat oil in saucepan and fry onion and garlic over medium heat until translucent. Add the cloves, bay leaves and cinnamon and stir fry another 2 minutes.
Add garam masala, chili powder, turmeric, coriander, tomatoes, and salt and mix well. Add the potatoes and peas; bring to a boil.
Lower the heat, cover the pan and simmer gently for about 15 minutes until the vegetables are done. Garnish with cilantro and serve with hot rice.
Prep time: 10 minutes, Cook time: 25 minutes. Serves 4
1 medium onion, chopped
2 cloves garlic, minced
2 whole cloves
2 bay leaves
1 (1-inch) piece cinnamon stick
1 tsp garam masala (an Indian spice blend)
1 tsp chili powder (I just use 1/4 tsp cayenne and call it good)
1/2 tsp turmeric
1/2 tsp ground coriander
1 can diced tomatoes, with juice
sea salt, to taste
2 medium potatoes, diced
1/2 cup frozen peas
chopped cilantro to garnish
Heat oil in saucepan and fry onion and garlic over medium heat until translucent. Add the cloves, bay leaves and cinnamon and stir fry another 2 minutes.
Add garam masala, chili powder, turmeric, coriander, tomatoes, and salt and mix well. Add the potatoes and peas; bring to a boil.
Lower the heat, cover the pan and simmer gently for about 15 minutes until the vegetables are done. Garnish with cilantro and serve with hot rice.
Prep time: 10 minutes, Cook time: 25 minutes. Serves 4
9/4/09
Three-Bean Dal
Dal makhani is made with three kinds of dried beans and takes too long to cook for most nights--this recipe is much easier! I put the spices together in a small bowl while the beans are simmering so that I don't have to do all that measuring in a hurry at the end.
1/2 cup dried yellow split peas, picked over and rinsed
3 cups water
1 tsp tumeric
1 15oz can black beans, drained and rinsed
1 15 oz can kidney or other red beans, drained and rinsed
salt
2 tbsp corn oil (I used butter, thereby un-veganizing it)
1 med yellow onion, chopped
1 lg garlic clove, minced
2 tsp peeled and minced fresh ginger (I buy it in a jar and keep the jar in the frig)
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp cayenne (use 1/4 tsp if you don't want it as spicy)
1/4 tsp ground cardamom
1 14.5 oz can diced tomatoes, drained and finely chopped (I used 1 8oz can tomato sauce)
2 TBSP cilantro, chopped
Place the split peas and water in a large saucepan. Bring to boil; add tumeric. Reduce heat and simmer, partially covered, for 20 minutes. Add the black and red beans, season with salt to taste, and simmer, uncovered, until the sauce thickens and the beans are very soft--about 20 minutes.
Heat the corn oil in a large skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and ginger and cook about 30 seconds. Add the cumin coriander, cayenne, cardamom, and tomatoes, stirring constantly for about 30 seconds. Pour the contents of the skillet over the simmering bean mixture and stir well to combine. Taste and adjust seasonings.
Serve hot, garnished with the cilantro. Serves 6.
Recipe from The Vegan Planet
1/2 cup dried yellow split peas, picked over and rinsed
3 cups water
1 tsp tumeric
1 15oz can black beans, drained and rinsed
1 15 oz can kidney or other red beans, drained and rinsed
salt
2 tbsp corn oil (I used butter, thereby un-veganizing it)
1 med yellow onion, chopped
1 lg garlic clove, minced
2 tsp peeled and minced fresh ginger (I buy it in a jar and keep the jar in the frig)
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp cayenne (use 1/4 tsp if you don't want it as spicy)
1/4 tsp ground cardamom
1 14.5 oz can diced tomatoes, drained and finely chopped (I used 1 8oz can tomato sauce)
2 TBSP cilantro, chopped
Place the split peas and water in a large saucepan. Bring to boil; add tumeric. Reduce heat and simmer, partially covered, for 20 minutes. Add the black and red beans, season with salt to taste, and simmer, uncovered, until the sauce thickens and the beans are very soft--about 20 minutes.
Heat the corn oil in a large skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and ginger and cook about 30 seconds. Add the cumin coriander, cayenne, cardamom, and tomatoes, stirring constantly for about 30 seconds. Pour the contents of the skillet over the simmering bean mixture and stir well to combine. Taste and adjust seasonings.
Serve hot, garnished with the cilantro. Serves 6.
Recipe from The Vegan Planet
8/23/09
Vegetable Curry
1/2 medium-sized (4oz) eggplant cut into ¾in x 1/2 in sticks
2 small carrots (4oz), peeled and cut into ¾in x 1/2 in sticks
1 cup peas
1 cup French beans, cut into 2.5cm/1in pieces
1 medium-sized potato (4oz), peeled and cut into ¾in x 1/2 in sticks
1/2 cup freshly grated coconut (I used unsweetened, dry coconut)
4 fresh hot green chillies
2 tbsp white poppy seeds (I skipped these)
1 1/4 tsp salt
3 medium-sized tomatoes, roughly chopped
1 tbsp natural plain yogurt
1 tsp garam masala
2 tbsp chopped, fresh green cilantro
How to make vegetarian curry:
* Place the eggplant, carrots, peas, French beans and potato in a medium-sized saucepan. Add 1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegetables are just tender.
* Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 5fl oz water and grind to a fine paste. Set aside.
* When the vegetables are cooked, add the spice paste and another 5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yogurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish the vegetable curry with the fresh cilantro.
Recipe from Indianfoodforever.com
2 small carrots (4oz), peeled and cut into ¾in x 1/2 in sticks
1 cup peas
1 cup French beans, cut into 2.5cm/1in pieces
1 medium-sized potato (4oz), peeled and cut into ¾in x 1/2 in sticks
1/2 cup freshly grated coconut (I used unsweetened, dry coconut)
4 fresh hot green chillies
2 tbsp white poppy seeds (I skipped these)
1 1/4 tsp salt
3 medium-sized tomatoes, roughly chopped
1 tbsp natural plain yogurt
1 tsp garam masala
2 tbsp chopped, fresh green cilantro
How to make vegetarian curry:
* Place the eggplant, carrots, peas, French beans and potato in a medium-sized saucepan. Add 1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegetables are just tender.
* Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 5fl oz water and grind to a fine paste. Set aside.
* When the vegetables are cooked, add the spice paste and another 5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yogurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish the vegetable curry with the fresh cilantro.
Recipe from Indianfoodforever.com
6/5/09
Cannellini Beans with Sauteed Kale
From The Mediterranean Vegan Kitchen
2 TBSP olive oil
1 lg onion, diced
2 large cloves garlic, minced
1 lb. kale, stems removed and coarsely chopped
2 cans cannellini beans, rinsed and drained
1/4 tsp sage
1/4 tsp oregano
Pinch cayenne pepper, or to taste
Salt and freshly ground black pepper, to taste
In large skillet, heat oil over medium heat. Saute onion and garlic until onion is translucent. Add kale, tossing and stirring until wilted and bright green, 2-4 minutes. Reduce heat to medium-low and add beans, sage, oregano, cayenne, salt & pepper. Cook, stirring often, until heated through.
I use less olive oil at the beginning and drizzle a little extra on at the end. Good with a splash of balsamic vinegar too.
2 TBSP olive oil
1 lg onion, diced
2 large cloves garlic, minced
1 lb. kale, stems removed and coarsely chopped
2 cans cannellini beans, rinsed and drained
1/4 tsp sage
1/4 tsp oregano
Pinch cayenne pepper, or to taste
Salt and freshly ground black pepper, to taste
In large skillet, heat oil over medium heat. Saute onion and garlic until onion is translucent. Add kale, tossing and stirring until wilted and bright green, 2-4 minutes. Reduce heat to medium-low and add beans, sage, oregano, cayenne, salt & pepper. Cook, stirring often, until heated through.
I use less olive oil at the beginning and drizzle a little extra on at the end. Good with a splash of balsamic vinegar too.
4/15/09
Snobby Joes
From Ahn in Tx on the Sonlight Forums
1 c. uncooked lentils
4 c. water
1 TBSP olive oil
1 medium yellow onion, chopped fine
1 green pepper, diced
3 cloves garlic, minced
3 TBSP chili powder
2 tsp oregano
1 tsp salt
8 oz tomato sauce
1/4 c. tomato paste
2-3 TBSP maple syrup
1 TBSP prepared yellow mustard
4-6 Kaiser rolls
Boil lentils in water, simmer 20 minutes. Drain & set aside.
Saute onion, pepper, and garlic in olive oil. Stir in cooked lentils, chili powder, oregano, and salt. Add tomato sauce and tomato paste. Cook for about 10 minutes. Add maple syrup to taste and yellow mustard. Heat through. Turn off heat and let pot sit for 10 minutes to let the flavors meld. Eat open-faced on toasted Kaiser rolls.
1 c. uncooked lentils
4 c. water
1 TBSP olive oil
1 medium yellow onion, chopped fine
1 green pepper, diced
3 cloves garlic, minced
3 TBSP chili powder
2 tsp oregano
1 tsp salt
8 oz tomato sauce
1/4 c. tomato paste
2-3 TBSP maple syrup
1 TBSP prepared yellow mustard
4-6 Kaiser rolls
Boil lentils in water, simmer 20 minutes. Drain & set aside.
Saute onion, pepper, and garlic in olive oil. Stir in cooked lentils, chili powder, oregano, and salt. Add tomato sauce and tomato paste. Cook for about 10 minutes. Add maple syrup to taste and yellow mustard. Heat through. Turn off heat and let pot sit for 10 minutes to let the flavors meld. Eat open-faced on toasted Kaiser rolls.
Easy Tuscan Pasta
3 TBSP olive oil
3/4 c. coarsely chopped carrot
1/2 onion, chopped
1 (28 oz) jar garlic and onion spaghetti sauce
1/2 tsp. crushed red pepper flakes
1 (19 oz) can white beans, rinsed and drained
3 c. penne pasta, uncooked
chopped fresh parsley (optional)
In large skillet, over medium heat, saute carrot and onion in oil until tender. Add pasta sauce and crushed red pepper; heat to boiling. Reduce heat and simmer, covered, for 5 minutes. Add beans and heat through.
Meanwhile, cook pasta to al dente; drain. Spoon sauce over hot pasta; sprinkle with parsley if desired.
Serves 6
3/4 c. coarsely chopped carrot
1/2 onion, chopped
1 (28 oz) jar garlic and onion spaghetti sauce
1/2 tsp. crushed red pepper flakes
1 (19 oz) can white beans, rinsed and drained
3 c. penne pasta, uncooked
chopped fresh parsley (optional)
In large skillet, over medium heat, saute carrot and onion in oil until tender. Add pasta sauce and crushed red pepper; heat to boiling. Reduce heat and simmer, covered, for 5 minutes. Add beans and heat through.
Meanwhile, cook pasta to al dente; drain. Spoon sauce over hot pasta; sprinkle with parsley if desired.
Serves 6
4/14/09
Vegan Bean Taco Filling
1 TBSP olive oil
1 onion, diced
2 cloves garlic, minced
1 bell pepper, chopped
2 cans black beans, drained and rinsed
2 TBSP corn meal
1 1/2 TBSP cumin
1 tsp paprika
1 tsp cayenne
1 tsp chili powder
1 cup salsa
Saute onion, garlic, and bell pepper in oil. Add remaining ingredients and cook over medium heat until thickened, about 10 minutes.
1 onion, diced
2 cloves garlic, minced
1 bell pepper, chopped
2 cans black beans, drained and rinsed
2 TBSP corn meal
1 1/2 TBSP cumin
1 tsp paprika
1 tsp cayenne
1 tsp chili powder
1 cup salsa
Saute onion, garlic, and bell pepper in oil. Add remaining ingredients and cook over medium heat until thickened, about 10 minutes.
Chickpea Ratatouille
3 c. cooked chickpeas
1 3/4 - 2 c. finely chopped red onion
3-4 cloves garlic, minced
28 oz diced tomatoes
1/2 c. diced red bell pepper
2 TBSP apple cider vinegar
2 TBSP olive oil
1 TBSP freshly grated ginger
2 tsp honey
2 tsp yellow mustard seeds
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried rosemary
1 tsp salt
1/8 tsp allspice
black pepper, to taste
2 bay leaves
Preheat oven to 400 degrees F.
In a large, deep casserole dish, combine all ingredients except bay leaves. Stir well to combine, then insert bay leaves into the mixture.
Cover and bake 30 minutes, then stir. Cover and bake another 30-45 minutes or until onions are tender and translucent. Stir once or twice during the second baking period. Remove bay leaves and serve with rice or other grain of your choice.
1 3/4 - 2 c. finely chopped red onion
3-4 cloves garlic, minced
28 oz diced tomatoes
1/2 c. diced red bell pepper
2 TBSP apple cider vinegar
2 TBSP olive oil
1 TBSP freshly grated ginger
2 tsp honey
2 tsp yellow mustard seeds
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried rosemary
1 tsp salt
1/8 tsp allspice
black pepper, to taste
2 bay leaves
Preheat oven to 400 degrees F.
In a large, deep casserole dish, combine all ingredients except bay leaves. Stir well to combine, then insert bay leaves into the mixture.
Cover and bake 30 minutes, then stir. Cover and bake another 30-45 minutes or until onions are tender and translucent. Stir once or twice during the second baking period. Remove bay leaves and serve with rice or other grain of your choice.
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