Thursday, July 28, 2011

VEGAN RECIPES TO CELEBRATE PERUVIAN INDEPENDENCE DAY!

The Peruvian Flag

Peruvian Independence Day, Peru’s independence from Spain won by Jose de San Martin, is actually a 2-day holiday on July 28th and 29th: Fiestas Patrias Peruanas. Peru has a new President (who recently signed into law the banning of wild animals in circuses in Peru!) and perhaps a new lease on the future! (Since my father was Peruvian, and I have many relatives there, I certainly hope so!)

How better to celebrate than with food! Peruvians love their cuisine and enjoy their food! And it is a very delicious and unique cuisine-- gaining popularity in North America, too. Although the native diet was traditionally heavily plant-based, over time, with the influx of other cultures (Spanish, Italian, Chinese, Japanese, African...), it has become not-terribly-vegan-friendly. I am working on that! I have "veganized" about 30 Peruvian recipes and have a long list to get through! (Delicious work!)

(According to http://peru-facts.co.uk/inca-food.html, "The Inca diet was mainly vegetarian based and involved them eating vegetables such as potatoes as their staple diet. Although potatoes were the main source of food for the Incas other food such as quinoa, beans, squash, sweet potatoes, avocados, tomatoes and manioc were also heavily involved within the Inca peoples diet.")

Here are four Peruvian, or Peruvian-inspired, recipes (and there are others on this blog-- just go to the recipe links page and use your browser's search or find function to look for "Peruvian") for you to try.

#1)

My low-fat "Salsa de Mani" on my vegan chorizo-stuffed seitan cutlets. (The cutlet recipe is in my book, "World Vegan Feast".)

Printable Recipe

BRYANNA'S LOW-FAT VEGAN PERUVIAN-STYLE CREAMY PEANUT SAUCE (SALSA DE MANI)

Yield: 2 1/2 cups

This is a recipe I have been working on for some time in order to veganize it and make it lower in fat (the original recipe contains not only peanuts, but fresh cheese and enough oil to make it qualify for a type of mayonnaise!). The final recipe is not only simple and inexpensive to make, but delicious! I developed it to accompany vegan Chorizo-Stuffed Cutlets for my now-defunct newsletter, The Vegan Feast, but it is also delicious on any type of "chickeny" seitan, tofu, vegan “chickeny” strips, or Soy Curls; on seitan kebabs; or on roasted or steamed new potatoes.

1 Tbs olive oil
1 medium yellow (or orange) bell pepper, seeded and sliced

1 1/2 Tbs sugar
water as needed
8 oz medium firm tofu (or firm or extra-firm silken tofu)

1/2 cup natural peanut butter (or 2/3 cup roasted unsalted peanuts)

1 cup Bryanna's Eggless Low-Fat Mayonnaise (or Spectrum Light Eggless Vegan Canola Mayo or Reduced-Fat Vegenaise)

1 tsp Peruvian yellow pepper paste (aji amarillo paste) OR Sriracha hot sauce, or more to taste

1/4 tsp salt

freshly-ground black pepper

Heat the oil in a large nonstick skillet and sauté the peppers to soften a little, but not brown, over medium heat. Add the sugar and a few tablespoons of water. Cover and cook until the peppers are soft and the water evaporated.

Place all of the ingredients, including the cooked peppers, in a blender or food processor and blend until very smooth.

Taste for seasoning. NOTE: This sauce can be made ahead (store refrigerated) and reheated gently. If it gets too thick after chilling, thin it with a little soymilk or water.

Nutrition Facts (using extra-firm silken tofu and my homemade low-fat vegan mayo)

Nutrition (per 1/4 cup): 140.8 calories; 63% calories from fat; 10.6g total fat; 0.0mg cholesterol; 199.7mg sodium; 163.0mg potassium; 7.8g carbohydrates; 1.2g fiber; 3.2g sugar; 5.8g protein, 3.5 points.

#2)

Photo by Linda Long

Printable Recipe

BRYANNA’S TRIGO LIMEÑA (WHEAT "PILAF", LIMA-STYLE)

Serves 6

Adapted from a recipe my book "The Fiber for Life Cookbook".

This unusual Peruvian dish, made with whole wheat kernels, or wheat berries, was given to me by my cousin Rosario (Charo) Urbina Musso. She just gave me an idea of the ingredients, and I consulted an old, badly translated Peruvian cookbook of my mother’s for more help. This is what I came up with, and I like it very much.

Charo says that the wheat kernels we get here are not the same as the “trigo” available in Peru . Trigo is a bit smaller than our wheat, and you may be able to find it in a Latin American grocery store (UPDATE: I found some at Killarney Market in Vancouver, BC), but I have made it with cooked soft wheat berries, and it tasted fine to me.

1 T. extra-virgin olive oil

(you can add a few drops of roasted sesame oil too, if you like)

1/2 cup chopped onions

2 cloves garlic, crushed

2 medium, ripe tomatoes, chopped

1 tsp. aji amarillo (Peruvian yellow hot pepper) paste OR Sriracha sauce

1 1/4 cups trigo or wheat berries (soft wheat, if possible), soaked in 4 cups water overnight, and then cooked in the soaking water until tender (50 to 60 minutes)

NOTE: Save the cooking water

1 lb. Yukon Gold potatoes, scrubbed, cooked and cubed

1/2 cup grated vegan “mozzarella”-type cheese

1/4 cup chopped parsley

salt and freshly-ground black pepper to taste

Heat the oil in a large nonstick skillet. Saute the onions until softened. Add the garlic and tomatoes, along with the chile flakes. Saute for several minutes. (This is what Peruvians call the “sofrito”.) Add the cooked wheat and potatoes and stir-cook for several minutes. Add some of the wheat cooking water if it’s too dry. Stir in the cheese and parsley, and taste for salt and pepper. Serve immediately.

If you like savory foods for breakfast, the leftovers are delicious in the morning!

Nutrition Facts

Nutrition (per serving): 235.3 calories; 16% calories from fat; 4.4g total fat; 0.0mg cholesterol; 37.0mg sodium; 598.6mg potassium; 43.3g carbohydrates; 7.6g fiber; 3.0g sugar; 35.7g net carbs; 8.9g protein; 4.3 points.

3.)

Mushroom Cebiche (Ceviche/Seviche)(Photo by Debbie Knight)

Printable Recipe

BRYANNA'S PERUVIAN-STYLE MUSHROOM CEBICHE (say-bee-chay) (Cebiche de Hongos)

Servings: 6

As many of you probably know, cebiche (or seviche) is a way of "cooking" food without heat-- usually raw fish, but sometimes vegetables. The acid from the lemon or lime juice "cooks" it. My Peruvian father used to take us out for "afternoon tea" in Lima when we spent some months there ,and we little girls would have pastries, while he ate cebiche. Here's my vegan version of this popular appetizer. NOTE: Peruvian límones are somewhat like key limes-- less acidic than lemon, but more acidic than our limes-- so a combination of lime and lemon juice is a good substitute.

SALAD:

1 lb whole white button mushrooms (cut in half if too large for "bite-size")

1 cup fresh lemon juice (or organic bottled, if necessary)

1 cup fresh lime juice (or organic bottled, if necessary)

2 medium red onions, sliced into 1/8th " slices and separated into rings

2 cloves garlic, crushed

1 tsp salt

pepper to taste

slivers of 1 fresh or canned whole Peruvian hot yellow pepper (aji amarillo) or rocoto or habañero chile

GARNISH:

2 average orange sweet potatoes (about 24 oz., total) steamed or microwaved until tender

4 ears yellow sweet corn, cooked

2 small heads crisp lettuce, cleaned and dried

2 pickled or roasted red chili peppers, seeded, and sliced into strips (or roasted red bell pepper)

OPTIONAL:

Peruvian Alfonso olives or kalamata olives

chunks of ripe avocado

Mix the mushrooms with the rest of the salad ingredients. Marinate (in refrigerator) 1 to 4 hours.

Cut the sweet potatoes (unpeeled) into 1 1/2-inch chunks. Cut the corn into 2-inch chunks.

Arrange the lettuce on a large platter. Arrange the salad on the lettuce. Surround the salad with the sweet potatoes and corn, and decorate with the red pepper slivers (and optionals, if using)

Nutrition Facts (they include the sweet potato, corn, lettuce)

Nutrition (per serving): 204.2 calories; 3% calories from fat; 0.9g total fat; 0.0mg cholesterol; 393.7mg sodium; 979.6mg potassium; 48.3g carbohydrates; 7.8g fiber; 11.2g sugar; 40.5g net carbs; 7.2g protein; 3.4 points.

#4) And last, but not least, a recipe using quinoa, the Mother Grain of the Incas...

Printable Recipe

BRYANNA'S ENSALADA DE QUINOA

Servings: 8

2 cup dry quinoa (Many brands of quinoa are pre-washed these days, so you don't have to rinse the grains first.)

4 cups boiling water

1/4 tsp salt

1/3 cup fresh lime juice

1 tablespoon aji amarillo paste (Peruvian hot yellow pepper paste) or Sriracha sauce

1/3 cup extra-virgin olive oil

1/3 cup aquafaba or Oil Substitute for Salad Dressings

2 medium medium cucumbers, peeled and cut into 1/2" cubes (I use the edible peel variety)

1 large ripe, firm tomato, cubed

4 green onions, thinly sliced

1/3 cup fresh parsley, minced

1/3 cup fresh cilantro or basil, minced

Salt and freshly-ground pepper to taste

2 heads lettuce, cleaned and shredded

GARNISHES: (any or all)

Tofu "Feta"

Peruvian Alfonso Olives or Black Kalamata olives

2-inch chunks of cooked sweet yellow corn on the cob

1-inch chunks of avocado tossed in lemon juice

2-inch chunks of cooked, peeled sweet potato
wedges of fresh tomato

Toast the quinoa in a heavy, dry skillet until slightly golden. Add the quinoa to the boiling water in a 1 qt. saucepan along with the salt. Bring to a boil, then turn down and cook, covered, for 15-20 minutes, or until the water is absorbed. Let stand off the heat for 10 minutes. Transfer the quinoa to a bowl and chill.

Whisk together the lime juice, chile paste or sauce, olive oil, oil sub and salt to taste and set aside.

Combine the quinoa, cucumbers, tomato, green onions, parsley, and cilantro or basil and mix gently. Pour the lime dressing over the top and toss again. Add salt and freshly ground black pepper to taste.

To serve the salad, divide the shredded lettuce between 8 individual plates, mound the salad on top and garnish with any or all of the suggested garnishes.

Nutrition Facts (NOT including the garnishes)

Nutrition (per serving): 268.4 calories; 38% calories from fat; 11.7g total fat; 0.0mg cholesterol; 126.5mg sodium; 646.8mg potassium; 36.3g carbohydrates; 4.2g fiber; 2.7g sugar; 32.1g net carbs; 7.2g protein; 5.5 points.

¡Felices Fiestas!

Monday, July 18, 2011

HEARTY WILD MUSHROOM AND POTATO SOUP (YES, IT'S SOUP WEATHER IN JULY HERE, I'M AFRAID!

Not a great picture, but a great soup!

Okay, I just posted a blog post on Facebook from 3 years ago tomorrow-- a yummy, crunchy vegan Asian-style salad. I think I will make it for dinner tonight, even though it's cloudy and rainy and a little chilly and has been for most of July! To be truthful, it IS a little warmer than 3 days ago, when I made the soup featured here today. But it was so chilly then that I craved a hearty soup! What a contrast, though!

I was inspired to develop this particular soup by my recent purchase of 454 g (roughly a lb.) of The Wild Mushroom Co. brand dried wild mushrooms from our new local Costco store. My sister had gifted me with a similar jar a couple of years ago from her Burnaby, BC Costco, but we could never get them in the Nanaimo, BC store. But now we have a store in Courtenay, BC (our nearest shopping town) and it carries them! It is such a bargain at under $15! Its a combination of 25% each of porcini, shiitake, yellow boletus, and oyster mushrooms in nice big chunks. (The mushrooms are from Chile, China, Serbia and Montenegro, and packed in France by http://www.borde.fr/anglais/produits/secs/secs.php)

I decided to make a vaguely Polish-style soup with potatoes in it for heartiness, and added an option of a vegan chicken sub (Soy Curls in this case) for a filling whole-meal soup (well, we did have a salad on the side!). Caraway seeds are often used in this type of soup, but I didn't have any (they are hard to find around here!) so I used cumin seeds-- tasted good to me! We were very pleased with the result and ate it for 2 nights running-- it was even better the second night! It is versatile in that it can be tailored to low-fat or no-fat diets, soy-free diets and gluten-free diets.

Soy Curls soaking, and a jar of dried wild mushrooms

Fresh mushroom slices and soaked dried wild mushrooms.

Printable Recipe

BRYANNA’S HEARTY VEGAN WILD MUSHROOM AND POTATO SOUP

5 servings

This is even better the next day! Low-fat and can be soy-free and/or gluten-free.

1 1/2 oz dried wild mushroom mix

2 cups water

1 medium onion, in chunks

2 stalks celery, in large dice

1 medium carrot, scrubbed, in chunks

OPTIONAL: 2 Tbs Earth Balance

1/2 lb white or crimini (small brown) mushrooms, thinly sliced

1/2 Tbs cumin seeds

2 cups vegetarian "chicken-style" broth

1 lb russet potatoes, peeled and cut into 1/2-inch dice

2 cups nondairy milk

Salt and freshly ground black pepper, to taste

1/2 cup vegan sour cream (commercial or homemade tofu sour cream, or cashew version)

2 Tbs unbleached white flour (or use 4 tsp. potato starch instead of flour for GF)

1 tsp sweet smoked paprika
OPTIONAL: 2 cups reconstituted Soy Curls® (2 oz. dry) (see here for info), or commercial vegan “chicken strips”, or "chicken"-style seitan

Place dried mushrooms and water in a 1 qt. saucepan. Bring it to a boil, then simmer, covered, while you prepare the remaining ingredients.

In a food processor (or by hand, if you prefer), finely mince the onion, celery and carrots.

Melt the Earth Balance (if using) in a soup pot over medium-high heat, and add the minced vegetables and a bit of salt. Sauté 5 minutes. Or, just use a spray of oil from a pump-sprayer and “steam-fry”, keeping the vegetables moving and adding a squirt of water every so often—just enough to keep the veggies from sticking, not enough to “stew” them. (**Another option, and one I often use, is to spray a microwave-safe casserole with a little oil, add the veggies and a bit of salt, cover, and microwave on High for about 7 minutes, or until tender. Then transfer them to the soup pot.)

Meanwhile, strain the simmered dried mushrooms, reserving the cooking liquid. Coarsely chop the mushrooms and set aside.

Reduce the heat under the soup pot to medium and add the fresh and dried mushrooms and cumin seeds. Continue cooking until the vegetables are very tender, 15-20 minutes.

Add the strained, reserved mushroom liquid into a pot with the veggie broth and potato cubes. Simmer until the potatoes are tender, about 20 minutes. Mash the potatoes with a potato masher—a few lumps are okay.

Add the nondairy milk to the pot and heat it through, then season to taste with salt and pepper. Stir the vegan sour cream, flour and paprika together in a small bowl until smooth. Stir into the soup pot (along with the optional Soy Curls, if using) until thoroughly mixed. Heat the soup for a few more minutes over low heat, then serve hot with more vegan sour cream and smoked paprika on the side.

1.) Nutrition Facts WITHOUT the optional Earth Balance and SoyCurls:

Nutrition (per serving): 196.3 calories; 7% calories from fat; 1.9g total fat; 0.0mg cholesterol; 312.6mg sodium; 1041.2mg potassium; 39.5g carbohydrates; 4.1g fiber; 6.2g sugar; 35.4g net carbs; 9.5g protein; 3.3 points.

2.) Nutrition Facts WITH the 2 Tbs Earth Balance but NOT the optional Soy Curls:

Nutrition (per serving): 236.3 calories; 23% calories from fat; 6.3g total fat; 0.0mg cholesterol; 360.6mg sodium; 1041.2mg potassium; 39.5g carbohydrates; 4.1g fiber; 6.2g sugar; 35.4g net carbs; 9.5g protein; 4.5 points.

3.) Nutrition Facts WITH the 2 Tbs Earth Balance AND the optional Soy Curls:

Nutrition (per serving): 276.3 calories; 25% calories from fat; 8.1g total fat; 0.0mg cholesterol; 362.6mg sodium; 1041.2mg potassium; 41.5g carbohydrates; 5.3g fiber; 6.6g sugar; 36.2g net carbs; 13.5g protein; 5.4 points.

4.) Nutrition Facts WITH the optional Soy Curls but WITHOUT the optional 2 tablespoons Earth Balance:

Nutrition (per serving): 236.3 calories; 13% calories from fat; 3.7g total fat; 0.0mg cholesterol; 314.6mg sodium; 1041.2mg potassium; 41.5g carbohydrates; 5.3g fiber; 6.6g sugar; 36.2g net carbs; 13.5g protein; 4.2 points.

Enjoy! (Save the recipe for this coming Fall or Winter if you are actually having summer weather right now!)

Monday, July 11, 2011

A SCRUMPTIOUS ITALIAN CASSEROLE WITH ONLY 5 INGREDIENTS (NOT COUNTING S&P)

Patate en Tagame (with added vegan mozza shreds on top)

Want something really delicious for dinner? Good enough for company? But not complicated? Have I got a dish for you!

I have to confess that I haven't been terribly creative in the food department lately-- I think it's like a "hangover" from writing the book. So, I've been cooking things from my own recipe files and cookbooks, and we've been enjoying some old favorites that I haven't made for a long time.

I love potatoes, and this casserole was, surprisingly perhaps, one of my absolute favorites from my book "Nonna's Italian Kitchen". Truly, the sum is greater than its parts where this casserole is concerned!

Printable Recipe

BRYANNA’S PATATE IN TEGAME (ITALIAN BAKED SLICED POTATOES WITH TOMATOES AND GARLIC)

Serves 4
This delicious casserole can be served at any meal, including brunch, and makes a wonderful potluck offering. You can use almost any kind of potato (though I prefer the yellow-fleshed ones), and either fresh or canned tomatoes.
TIP: The easiest and fastest way to slice the potatoes is with a manual mandoline slicer. I have an old, cheap mandoline box slicer that I've used for years. I think I paid under $15 for it.

There's no need to spend alot of money on a mandoline, unless you are producing food on a large scale. If I had to purchase a new one, I would get one of these:

Baban or TARGET Simple Version 3 in 1 Multi - function mandoline slicer

HONGJING Multi-Function Kitchen Slicer

1 1/2 lbs.yellow potatoes, scrubbed and very thinly sliced (I don't peel them.)

4 cloves garlic, thinly sliced

3/4 lb. fresh ripe plum tomatoes, thinly sliced

OR a 14 oz. can plum tomatoes or diced tomatoes, drained

2 tablespoons good extra-virgin olive oil

1/4 cup vegan Parmesan substitute, such as my easy homemade version or your favorite storebought

salt and freshly-ground black pepper
OPTIONAL: you can also add some shredded vegan Mozza cheeze on top, if you like.

Oil a 10" glass or ceramic baking dish or pie plate with olive oil. If you are using the canned tomatoes, break them up with your hands, or slice roughly.

Preheat the oven to 350ºF.

Place one layer of potatoes (about 1/3 of them) in the dish. Salt and pepper them; add 1/3 of the tomatoes, half of the garlic, and sprinkle on 1 tablespoon of the vegan parmesan.

Drizzle with 1/2 tablespoon olive oil. Repeat the layering, then add the last layer of potatoes, salt and pepper, tomatoes, and sprinkle the top with 2 tablespoon of vegan parmesan and drizzle with 1 tablespoon of olive oil.

Cover the dish and bake for about 1 hour. Uncover the dish and bake 15 minutes more, or until the potatoes are tender and the top is golden. Serve hot.

Nutrition Facts per serving: 260 calories; 5 g protein; 38 g carbohydrate; 9 g fat.

Enjoy!

Wednesday, July 6, 2011

HEALTHFUL, EASY, INEXPENSIVE SOAKED BEAN AND WHOLE GRAIN RECIPES

Urad dal

Brown Basmati Rice and Urad Dal Adai (Indian crepes) with Masala Potato filling and Lime Tofu Yogurt

Rather fuzzy pic (sorry!) of white bean and oat waffles I developed for my book "The Fiber for Life Cookbook"-- recipe here. (There's also a fancier version of this recipe at this blog post.)

For some reason, I've always been fascinated with recipes using plain beans and whole grains that are soaked and ground and used to make delicious, simple and healthful breakfast treats, breads and snacks. We need more recipes like this under our belts, so to speak, to get through hard financial times in good health and spirits. These two recipes come from very different cooking traditions (one ancient and the other more recent) that have used soaked beans and grains to advantage over the years-- Indian cuisine and Seventh Day Adventist cooking. This last weekend I had occasion to serve a recipe from each tradition.

My stepson and his girlfriend were visiting and Laurie mentioned that a buddy of his (in Vancouver) wanted him to try a dosa restaurant. Dosai are Indian crepes made from soaked grain (usually semolina or rice) and dried legumes. Sometime these crepes have different names, such as adai. He had never tasted them, so (being a fan of dosas) I thought I'd make some while they were here. And, as it happened, I already had some white beans soaking for waffles, so we had those for breakfast the following day, and the adai/dosai for brunch the next day.
I used to make this type of dosa years ago for my children for breakfast. They loved it and I still do!

Finished adai

Printable Recipe

BROWN RICE AND LENTIL ADAI (INDIAN DOSAS OR CREPES) (GF,SF)

Makes about 14

Start this recipe on the morning of the day before you want to make them! PS: There is an all-bean type of adai at this blog post.)

1 cup dal (I used urad dal, but you can use a mixture of dals, or split moong dal , or even split yellow peas)
(Note: Urad dal is split, skinned Indian black lentils)

2 cups brown basmati rice

2 tsp salt

1 1/2 cups water
oil from a pump sprayer
Masala Potatoes (see recipe below)
Lime Tofu Yogurt (see note below)

Soak the dal in one bowl with plenty of water, and the rice in another bowl with plenty of water. Soak them until the evening.

Before bedtime, drain the rice and the dal and place in a large blender or VitaMix with the salt and water. Blend until smooth.

Now place the batter in a large bowl, cover with a clean tea towel and leave overnight at room temperature. This allows the batter to ferment. (This step is optional, but traditional—it gives the batter more flavor and adds some natural leavening.)

The batter should feel like a normal crepe batter—add more water if necessary. (If it's too thick, it won't spread easily.)

The day you are making the crepes, make or assemble your filling(s) and toppings before starting to cook the adai. Spray an 8 to 10" well-seasoned cast iron or anodized aluminum or nonstick skillet well with oil from a pump sprayer and heat over high heat. When cold water sprinkled on the pan sizzles, scoop about 1/3 cup of batter into the center of the pan with a small ladle and then use the bottom of the ladle to go in circles and spread the batter out from the center. It's easier than you might think! See the "action" pictures here from a similar recipe (grain-free).

PS: If your batter doesn't spread easily, it may be too thick—cautiously stir in a little more water.

I turned the heat down just a notch or two from the "high" setting. Almost as soon as you have the batter spread, it will start looking a bit dry on top.

Carefully turn the adai and cook for a few seconds, then lay on a platter with a clean tea towel over them (you can fold them in half if you like).

Place some filling (in this case Masala Potatoes, see recipe below) down the middle of each adai and roll up. Serve with the Lime Tofu Yogurt (see NOTE below) and any hot sauces and/or chutneys you like.

Nutrition Facts

Nutrition (per crepe without filling): 145.8 calories; 5% calories from fat; 0.9g total fat; 0.0mg cholesterol; 273.0mg sodium; 197.0mg potassium; 28.9g carbohydrates; 4.5g fiber; 1.4g sugar; 24.4g net carbs; 5.6g protein; 2.2 points

NOTE: For the Lime Tofu Yogurt, use this recipe, but use 3 tablespoons fresh lime juice and 1 tablespoon lemon juice (instead of 1/4 cup lemon juice) , plus the finely-grated zest of 1 medium organic lime.

*************************************************************

Printable Recipe

MASALA POTATOES

Serves 6-7

2 lbs. Yukon Gold potatoes, scrubbed and cut into 1/2" dice
2 tablespoons olive oil
1 teaspoon black mustard seeds
1 large onion, thinly sliced
7-8 curry leaves (or bay leaves, if you can't find curry leaves)
1/4 teaspoon turmeric
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
1 teaspoon salt
3/4 cup water
4 teaspoons fresh lemon or lime juice

Steam the potato cubes until just tender OR (the way I prefer because it saves time and electricity), place the cubes in a microwave-safe casserole with 2 tablespoons water, cover and cook on high for about 8 minutes, or until tender.

Heat the oil in a large well-seasoned or nonstick skillet over medium-high heat. Add the mustard seeds. When they pop, add the onions, curry leaves, turmeric, coriander, cayenne and salt. Stir-fry, adding a small splash of water as needed to keep things moving, until the onions are nicely wilted.

Add the potatoes and water, cover and cook on low heat for about 5 minutes. Add the lemon or lime juice and serve.

Enjoy!

Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table

Thursday, July 28, 2011

VEGAN RECIPES TO CELEBRATE PERUVIAN INDEPENDENCE DAY!

Monday, July 18, 2011

HEARTY WILD MUSHROOM AND POTATO SOUP (YES, IT'S SOUP WEATHER IN JULY HERE, I'M AFRAID!

Monday, July 11, 2011

A SCRUMPTIOUS ITALIAN CASSEROLE WITH ONLY 5 INGREDIENTS (NOT COUNTING S&P)

Baban or TARGET Simple Version 3 in 1 Multi - function mandoline slicer

HONGJING Multi-Function Kitchen Slicer

Wednesday, July 6, 2011

HEALTHFUL, EASY, INEXPENSIVE SOAKED BEAN AND WHOLE GRAIN RECIPES

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