Massaman Curry

Massaman Thai Curry Potato

Ingredients

3 white potatoes, cubed

1/2 small onion, diced

2 cloves garlic, minced

1" fresh ginger, minced

1 cup frozen peas

5 baby bok choy sliced into 4's ( optional)

Massaman Curry paste ( store bought)'

1 large handful of baby spinach

1 can full-fat coconut milk

1 tsp. browning

1-2 tsp olive oil

1 tbsp. sugar ( optional to taste)

Heat oil in large pot or Dutch oven, fry the onion for a couple of minutes, 

don't let them brown

Add ginger and garlic cook stirring for another minute. 

Add the Massaman curry paste, stir

Add the potato and the full can of coconut milk

Stir to distribute all of the spices, add the browning.

Cover and simmer until potatoes are almost done

Add the spinach and baby bok-choy.

Cover until potatoes are tender and sauce is thickened.

Serve with Rice

Creamy Vegan Tomato & Mushroom Pasta

Creamy, Vegan One-Pot Pasta

• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 Tbsp olive oil
• 1 small Can of diced tomato
• 1 tsp oregano, dried
• 1 tsp thyme, dried
• 10 oz. water ( 1 1/4 cup)
• 1½ tsp coarse sea salt more or less, to taste
• Generous pinch of cracked black pepper
• 250 g of Coconut milk ( from the can)
• 1 Tbsp tomato paste
• 1/2 tsp Garlic powder
• 1 Tbsp. of sugar to taste.
• 5 oz bow tie, dry pasta
• 1 small package mushrooms, sliced
• 1 large handful Spinach
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1. Dice the onion and finely chop the garlic clove. Heat the olive oil in a medium to large pot, add the chopped onion and fry it over medium heat until translucent and slightly golden brown. Add the mushroom and cook for a couple of minutes.
2. Now add the garlic, chopped tomatoes, garlic powder, oregano, thyme,  water, sea salt, pepper, coconut cream and tomato paste.
3. Once the mixture starts boiling add the pasta. Keep stirring and cook until the pasta is ready and the liquid has gone down and become a creamy sauce. Add Spinach and cook until wilted.  Season with more salt and pepper to taste, add sugar to taste. ( Sugar cuts the acid )

Super Quick & Easy Pasta for ONE

Mushroom  Spinach, and Tomato Pasta for one!

Ingredients

2 oz. Angel Hair pasta, cooked and set aside

3 Large mushrooms, sliced

1/4 small onion, diced

1 large clove of garlic, minced

1 handful of spinach, washed

1-2 tsp. fresh or dried basil

2 drop Oregano oil, or 1 tsp. dried oregano

1 tsp. sugar

salt to taste

Daiya Mozzarella, or another Vegan mozzarella to taste

1 tsp. olive oil

Optional; 1 tsp vegan parmesan 

Heat the oil in a saute pan, and cook onion for a couple of minutes, add the mushroom. Cook, stirring on and off, not letting the onions brown. Add the garlic, seasoning and sugar. Continue to cook until mushrooms are tender. Add the spinach and cook until wilted.

Serve over pasta, top with Vegan mozzarella, Heat in microwave for 30 seconds to make sure the cheese has melted. and top with 

Vegan Parmesan. I serve with homemade garlic bread.

Creamy Thai Cabbage Noodles

Creamy, Thai Cabbage Noodles

Serves: 3

Ingredients

• 1 small head of white cabbage (about 2 pounds)
• 1 large carrot, shredded or finely julienned
• 2 green onion stalks, chopped
• 2 Tbsp. cilantro chopped fine
• 1/4 Medium onion thinly sliced
• Udon noodles, cooked from package directions and set aside
~ for the sauce
• 1/3 cup smooth peanut butter ( 83 g)
• 1 can light coconut milk (14 oz.)
• juice of ½ lime
• 1"  fresh ginger, rough chopped
• 2 clove garlic
• 2 Tbsp. Sugar( more or less to taste, I like it sweet)
• 1 tsp white vinegar
• 1 Thai chili, 
• 1 tsp curry powder
• 1 tsp tamari 
~ for garnish
• chopped peanuts and sliced green onion

Method

1. Start by making your sauce. Add all ingredients to a blender and blend until smooth. Transfer to a sauce pan and heat on LOW until warm, stirring occasionally. The sauce will thicken a bit as it heats. 
2. Remove the core of the cabbage and slice it into "noodles" about ½" thick. Rinse well after slicing. Transfer to a pot, with the carrots and COVER and heat on medium-low, stirring often. Add water by the Tbsp. if need to prevent browning. You don't need to add too much water, as the cabbage will leak its own juices.
3. While the cabbage and carrots are cooking, cut your onions, scallions.
4. When the cabbage is tender, drain off as much water as you can and add the carrots and onions. Remove from heat, add the onion and let sit with the lid on for a few minutes.
5. Add the sauce to the cabbage and toss with the noodles
6. Serve with chopped peanuts and some extra green onion slices and the cilantro.

Yummy Coconut Quick Loaf

 Coconut Almond Cake

INGREDIENTS

• 2 cups all-purpose flour
• 1 1/2 cups sweetened shredded coconut
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon  salt
• 1 cup  CANNED coconut milk 
• 1/4 cup Earth balance, melted
• 1/4 cup unsweetened applesauce
• 1 1/2 tsp. almond Extract
• 1/2 tsp. vanilla extract
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  1. Preheat the oven to 375 degrees F and mist a loaf pan with non-stick spray.
  2. Place the flour, coconut, sugar, baking powder, and salt in a medium bowl and stir to combine.
  3. Place the coconut milk, melted butter, egg, and extracts in a large liquid measuring cup, and whisk to combine.
  4. Pour the liquid ingredients into the dry, and fold together just until combined.
  5. Transfer the batter to the prepared pan, and bake for 55 to 65 minutes, or until a toothpick inserted in the thickest part of the bread comes out clean or with a few moist crumbs.
  6. Cool for 20 minutes in the pan, then invert onto a wire rack to cool completely.

Vegan Sweet Potato Quick Bread

 Delicious, Moist Sweet Potato Bread

• 15 ounces of Sweet Potatoes, boiled, drained and set aside
• 1 1/4 cups granulated sugar
• 1/3 cup water
• 1/3 cup vegetable oil
• 2 large eggs ( Ener-G egg replacer)
• 1 cups all purpose flour
• 3/4 cup whole wheat flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/4 teaspoon baking powder
• 1/2 cup chopped walnuts
• 1/2 teaspoon allspice
• 1 teaspoon cinnamon

Instructions

1. Preheat oven to 350 degrees. Spray a 9x5 loaf pan with cooking spray. Set aside.
2. In a large mixing bowl, mash sweet potatoes.
3. Add sugar, water, oil, and eggs to mashed sweet potatoes and mix well.
4. Add flours, baking soda, salt, nutmeg, cinnamon and allspice, and baking powder. Mix well.
5. Stir in chopped waknuts.
6. Pour evenly into prepared pan. Bake for 60 minutes or until toothpick inserted into center comes out clean
7. Cool for 15 minutes in the pan. Turn out onto a wire rack to cool completely.

Bami Goreng

Delicious Indonesian Bami Goreng

Ingredients:

1 lb. Asian noodles of your choice, cooked to package directions and set     aside ( I used Udon)

1 Tbsp. Refined coconut oil

1/2 large onion, sliced

3 cloves minced garlic

1 inch piece of ginger, grated or finely chopped

6 scallions, cut into 1" pieces

2 cups veggies of your choice ( I used broccoli, cauliflower, and carrots, 1    Thai   chili, sliced

1-2 Tbsp. cilantro chopped

3 Tbsp. Ketjap Manis

2 Tbsp. Sambal Olek

1-2 tsp. soy sauce

Prepare the noodles according to the package directions; drain and set aside.

In a wok or large skillet, heat the oil and add the onion, garlic, and ginger; stir fry until the onion is soft

Stir in the scallions,  and veggies

Then stir in the noodles, ketjap manis, soy sauce, and sambal.

Mix thoroughly until heated through (about 5 minutes) then add the cilantro and stir.

Serve hot.

 

Vegan Coconut Oil Sugar Cookies

 Cookies

• 2 cups + 1 tbspunbleached flour
• 1/2 tbsp baking powder
• 1/2 tsp baking soda
• pinch salt
• 1/2 cup room temperature coconut oil (semi-soft and scoopable)
• 3/4 cup + 2 tbsp granulated sugar
• 1/3 cup water
• 1/2 tsp pure vanilla extract

Royal Icing

• 2 cups powdered sugar
• 3 tbsp soy milk (add more or less to your preferred consistency)
• 4 tsp white corn syrup

Instructions

Sugar Cookies

1. In a medium-sized bowl combine the flour, baking powder, baking soda, and salt. Set aside.
2. In a large bowl, cream together the coconut oil and the sugar. Beat for 1-2 minutes until the mixture is nice and light. Add the water and vanilla and beat until the mixture is well combined.
3. Gradually add the flour mixture to the creamed sugar mixture, beating to combine.
4. Wrap the dough tightly in plastic wrap and freeze for 1 hour. 
5. Before rolling, let the dough sit at room temperature for 30 minutes to 1 hour.
6. Preheat oven to 325F.
7. Roll the dough directly onto parchment paper. The dough should be ¼" thick. Use cookie cutters to cut out the dough, use a flat spatula to gently remove the excess dough. Keep re-rolling and cutting out the dough until it's all used up.
8. Transfer cookies to a baking sheet lined with parchment paper. Leave 1" space between cookies.
9. Pop the unbaked cookies into the freezer to chill for 10 minutes before baking.
10. Bake for 8-10 minutes, until the cookies are lightly browned around the edges and barely firm in the center. Let them rest on the baking sheet for a few minutes before transferring to a wire cooling rack.
11. Let them cool completely before decorating. (Pop 'em in the freezer if you're impatient.)

Royal Icing

1. In a small bowl, beat together the powdered sugar and soy milk until smooth.
2. Add the corn syrup and continue beating until thick and glossy.
3. Separate into bowls and add food coloring as desired.
4. Immediately transfer icing into piping bags or seal in an airtight container or cover with a damp cloth to prevent the icing from drying out.

Original recipe:Ilovevegan.com

Delicious Vegan Cornbread

• 2teaspoons apple cider vinegar
• 2cups soy milk
• 1 1/2cups finely ground white or yellow cornmeal or corn flour
• 1cup all-purpose flour
• 2teaspoons baking soda
• 1teaspoon salt
• 8tablespoons organic sugar
  1/2 habanero, diced
  3 sprigs of Cilantro, chopped

•   1/3

  cup canola oil
  Topping
  1 Tbsp. Earth Balance, melted
  1 1/2 Tbsp Sugar

1. Preheat your oven to 400° F.
2. Whisk the apple cider vinegar and soy milk together vigorously and set it aside.
3. In a large mixing bowl, whisk together the cornmeal, flour, baking soda, salt, cilantro, habanero, and sugar.
4. Add the oil to the soy milk mixture and then add the wet ingredients to the dry ones, mixing until they are totally incorporated.
5. Pour the mixture into an 8 x 8-inch square baking dish and bake for 27-30 minutes, or until the top of the cornbread is firm and the edges are turning golden. 
6. Remove from oven. Baste with melted butter and top with sugar. Place under the broiler till brown and crusty on top.
7.  Allow the bread to cool before cutting it into squares and serving