Tag Archives: vegetarian

Mulligatawny… in a Slow Cooker!

6 Jun IMG_0088

This is an easy-peasy mulligatawny. Delicious as a soup served with some toast or as a dinner time meal or over a bed of rice and garnished with cilantro.

I was originally inspired to make this recipe for the blog spoonforkbacon.com but adapted the recipe and shaved some calories by not cooking the veggies in butter or oil, but just throwing them in the slow cooker and letting them infuse with fellow spices and flavors overnight. I’m also trying to steer clear of baking and cooking over the stove during this already horribly humid summer, so it was doubly rewarding to make this meal in a slow cooker! Slow cookers are great for that reason in the summer, and I would have no doubt that this would take great served cool on a hot summer day.

I’m really happy with how this came out. Vegan, low cal, gluten free, dairy free, and full of veggies, some fruit and spices, it’s easy to make, inexpensive, and tastes delicious. Directions are here too, but really all you do is chop everything up, put it in the slow cooker, put it on low, sleep, and wake up to delicious food. Amazing, right?

  • Prep time: 30 minutes
  • Cook time: 8-10 hours or overnight (on low) or 3-4 hours (on high)
  • Nutritional information: 264 calories per serving (without rice) More here.

You’ll need:

  • 1 leek, chopped
  • 2 whole carrots, peeled and sliced
  • 2 small apples, peeled, cored, and diced
  • 1 green chili pepper, seeds removed, chopped
  • 1/2 C dry red lentils
  • 85 g coconut cream dissolved in 1 C water, or 1 C of coconut milk
  • 3 C chicken stock
  • 1 T freshly minced ginger
  • 1 T curry
  • 1 t turmeric
  • 2 t Garam Masala
  • 1 t cumin
  • 1 t sugar
  • dash of cinnamon
  • dash of cardamom
  • salt and pepper
  • OPTIONAL: Raisins and cilantro to garnish

Directions:

1. Chop up all the vegetables you will be using, and place them in the slow cooker.
2. Pour coconut milk and chicken stock on top.
3. Add spices and stir.
4. Set on low overnight or about 8 hours, or high for 3-4 hours.
5. Turn off slow cooker. Allow to cool.
6. Cream ingredients in food processor or using immersion blender.
7. Serve as soup, or over rice to make a hearty meal.
OPTIONAL: Garnish with cilantro and raisins.

Makes 4 generous 1-cup servings

TIP:

You may use onions, green onions, and tomatoes if you like. I happened to have leeks but did not have green onion or yellow onions, however, these would have been more traditional ingredients for Mulligatawny. A lot of recipes include tomatoes too. I actually just totally forgot about those vegetables. Put tomatoes in yours if you like!

IMG_0090

Japanese Ginger-Carrot Salad

13 May OLYMPUS DIGITAL CAMERA

Pardon me for my hiatus from food blogging. It has been a busy past couple months, and I’ve recently finished my undergraduate at the University of Toronto! Although I have been cooking and accumulating a great deal of photos to post, I haven’t quite gotten to the computer to document the magic.

I’ve been cooking up a fair share of Vegetarian and Vegan dishes lately. This one, is Vegan, Gluten Free, and Dairy Free, so invite all your friends and cook this up for a refreshing Spring/Summer meal!

You’ll Need:

For THE {Ginger-Carrot Dressing} SAUCE

  • Ginger, minced
  • half a lime,  juiced (or more to taste)
  • 1/2 cup of olive oil
  • 2 T Soy Sauce
  • 2 t Sesame Oil
  • 3-4 t Apple Cider Vinegar (or Rice Vinegar if you have it!)
  • 5-6 Baby Carrots
  • 1-2 cloves minced garlic
  • Couple tablespoons of ketchup
  • 1 T sugar
  • pinch of salt and pepper
  • Ingredients for the SAUCE

    Ingredients for the SAUCE

For The Salad:

  • Half of Napa Cabbage, shredded
  • Half of a cucumber, julliened
  • 5-6 radishes, cut into disks
  • Sesame seeds for sprinkling

Directions:

  1. Get ready to blend your ingredients for the sauce together. Using a food processor, blend all your sauce ingredients.

    A fun trick: Cut your lime in half, and place in a low dish. Microwave for 30 seconds. This will help you get the most of the lime juice from your lime.

OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA

2. Then, slide up your salad. Assemble with dressing (use it liberally!) and cover with sesame seeds.

OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA

Enjoy!

Mofongo Relleno with Lime-infused Black Beans and Rice

2 Feb Mofongo_2

It was a Friday night and the ladies stayed in, taking pictures of food, making chocolate molten cakes with ice cream and watching bad romantic comedies. So much food. To start the day off right, I decided to cook up these black beans that had been sitting around for a while that needed to be eaten. I made way too much. We’ll be having black beans for a while, but they’re versatile, so its OK! Check out what I’m making with the leftovers after the recipe.

P.S. If you omit the mayonnaise for some tahini, this is an easy vegan recipe!

You’ll need…

For the Lime-Infused Black Beans you’ll need:

  • 1/2 pound dried black beans, rinsed and picked over
  • 4 cups vegetable stock
  • 2 T Mexican spicy seasoning or Cajun Seasoning with a little cumin
  • 1 lime, halved

For the Mofongo Relleno you’ll need:

  • 3 plantains
  • 2 cloves garlic, minced
  • 1 cup vegetable stock
  • 1 handful cilantro, minced
  • Lots of olive oil
  • Salt, pepper
  • 1 cup of rice, for the side

For THE AVACADO-GARLIC AOILI SAUCE (not pictured, sorry) you’ll need:

  • 1 avacado
  • 1 clove garlic, minced
  • 3 spoonfuls of  tahini (or mayonnaise if you wish)
  • pinch of cumin
  • salt, pepper

Directions:

Before you get cooking, know that the black beans will take around 8 hours to cook unless you’re planing on using canned beans. Wake up and start the beans, make the rest around dinner time.

For the beans:

  1. In a slow cooker, add beans, vegetable stock, seasoning, and lime.
  2. Put a lid on it, cook at low for 8 hours. Easy.
  3. 8 hours later, turn off your slow cooker and work on making dinner!

For the Mofono Relleno:

  1. Start by preparing your rice.
  2. Peel and slice your plantains and add them to a pot of boiling water and cook them with salt for about 10 minutes
  3. Drain water and set plantains aside in a bowl
  4. Return pot to stove on medium heat and add oil
  5. Add minced garlic and stir
  6. Add plantains and chicken stock
  7. Cook for several minutes and begin mashing plantains with mashed-potato masher
  8. When a good consistency, add minced cilantro and salt and pepper to taste.

For the Avacado-Garlic Aoili:

  1. In a medium bowl, mash all the ingredients together with a fork. Done.

To serve:

Take a small bowl and cover inside in olive oil. Add the mashed plantains to the bowl and press down firmly. Flip the small bowl onto a plate and allow plantains to fall out. Serve with black beans, rice, and Avacado-Garlic Aoili sauce. Add cilantro for garnish or Sri Racha if you like.

Mofongo_1

Leftovers?

With the leftover Mofongo Relleno I made:

  • Puerto Rican Plantain Patties

Mofongo_3

With the leftover Lime-Infused Black Beans I made:

  • Spicy Black Bean Dip
  • Refried Black Beans

Slivered Garlic Potatoes

13 Apr Slivered Garlic Potatoes

So aesthetically pleasing! These potatoes are very fun and very savory, and make a great side dish.

You’ll Need:

  • 3 medium sized potatoes
  • 3 cloves garlic
  • 3 T butter/ olive oil
  • sea salt

Directions:

  1. Preheat oven to 400*F
  2. Wash and scrub each potato, and cut thin slices into the potato. Each slice should cut half way through the potato. Sliver cloves of garlic as seen below.
  3. Carefully, slide slices of garlic in between the slices made in the potato
  4. With the openings now made in the potatoes, new room has been made to get butter down in those crevices. I put butter on my potato, but used olive oil for my roommate who’s lactose intolerant. Use whichever one you like.

    OR
  5. Then, sprinkle with some sea salt. Place in your preheated oven and cook for around 30 to 35 minutes. Serve and enjoy!

White Bean & Sun-dried Tomato “Mac and Cheese”

13 Mar White Bean and Sun dried Tomato "Mac and Cheese"

I was on a role making sun dried tomato pesto and putting sun dried tomato in just about everything when I realized, it could taste phenomenal with mashed beans. Beans are great, they can adapt tastes pretty nicely, they’re cheap (yay!) and they have lots of protein and are quite filling when buying meat isn’t in the stars. After all, meat can be expensive.
So, I decided on a casserole for this idea, added some pasta and threw some veggies on top. I ran out of cheese when I was making it, so we decided to do the vegan thing… just this once. Needless to say, if you aren’t lactose intolerant and love cheese, add some into this recipe on top. If you are a vegan, adding some nutritional yeast on the top of the casserole can give it a nice cheesy zing.  Hope you enjoy!

Continue reading

Baked Cajun Sweet Potato Fries

1 Mar IMG_3010

You’ll need:

  • 1 large sweet potato
  • large bowl
  • ice cubes
  • cold water
  • olive oil
  • salt
  • pepper
  • cajun seasoning

For THE SAUCE:

Directions:

  1. Preheat your oven to 375*F
  2. Cut the tip of your sweet potatoes so that it will stand up straight; I do this to make slicing sweet potatoes easier. This way it won’t roll around under your knife. 
  3. Next, when your sweet potato has been sliced, place the fries in a large bowl of water and ice for about a half hour to an hour to remove some of the starch. This will help to make the fries softer on the inside!
  4. After the fries have soaked, place them in a tupper ware or a large plastic bag with olive oil, and shake them around until coated. Finally, place them on a baking tray, cover with cajun seasoning, salt, and pepper, and bake for about 30 minutes.
  5. Then Enjoy! Try this with Jamie’s Avacado-Lime Aoili sauce, so good!

Coconut, Lime, Cilantro and White Bean Soup

1 Mar

This soup is quick, refreshing, and versitile! It’s a summer soup served cold, or you can prepare it another way and make it a comfy winter soup. Store it in a mason jar and throw it your bag for lunch.

Continue reading

Bronze-Medalist Curried Pumpkin and Tomato Soup

21 Feb

So I bet you’re wondering why this recipe gets a fun name. About 2 weeks ago, a local business called for entries for a cooking competition, under the parameters of something simple, student friends, and under $10. Like any day, I looked at what we had leftover in our fridge. We had half a can of pumpkin leftover after making a delicious pumpkin risotto recipe, and I decided to use the other half on a curried pumpkin and tomato soup! I submitted the recipe, was chosen out of around 50 people to compete for 1st place among two other contestants. I came happily in third, and decided to share the recipe with everyone.

Continue reading

%d bloggers like this: