Burmese Eggplant

Burmese Eggplant Curry-

Khayan Thee Hnut

INGREDIENTS

• 2 tbsp. vegan shrimp paste (optional)
• 1 (1") piece ginger, peeled and thinly sliced
• 4 cloves garlic, peeled
• 1/2 onion, thinly sliced
• 1/2 jalepeno, diced
• 1 tsp. paprika
• ½ tsp. ground turmeric
• 1 tsp. cumin
• 1 tsp coriander
• 1 tsp. curry powder
• 1 large eggplant sliced into 1" thick strips
• 1 tsp. agave or to taste
• 1 tsp salt or more to taste
• 2 cup veggie stock or water

Put ginger, garlic, onion, vegan shrimp paste, and jalapeno in small food processor and process with a little water if necessary to form a smoothish paste.

Heat heavy bottom pan and cook this paste over medium/low heat for a couple of minutes. Add paprika, tumeric, cumin, coriander, curry, and salt and cook for a minute of so. Add eggplant and coat well. Add the stock and cook over medium heat until just tender. Adjust salt and with agave as necessary

Vegan Bulgogi

Korean Tofu & Shiitake Bulgogi

1 sliced medium onion

1 tsp. Extra virgin olive oil

10-15 shiitake mushrooms sliced

1 package extra firm tofu, sliced 

3 green onions chopped ( optional)

4 cloves of minced garlic, 

1" piece of fresh ginger

2  red Thai peppers ( or any red hot pepper)

1 Tbsp Sambal Olek

1/2 tsp chili powder ( optional for extra spicy )

3 Tbs natural agave or brown rice syrup

2 Tbsp soy sauce

½ tsp ground black pepper

4 tsp of sesame oil

Combine garlic, ginger, and hot peppers in a mortar & pestle and pound until it forms a paste. Add to sambal olek, soy, sesame oil, black pepper, and agave and combine well. Cover sliced tofu with this marinade and marinate for an hour. ( if you have time, otherwise just proceed)

Heat up olive oil over medium high heat. Cook the onion for a couple of minutes till starting to soften add the sliced mushroom and cooked for another couple minutes.

Add tofu and marinade and cook until hot and combined. Add a little water and cornstarch to thicken it  if you would like it a little more saucy.

Transfer it to a serving plate and serve with a bowl of brown rice and serve with kimchi.

Thick & Creamy Lemon Tahini Dressing

So Thick and Creamy you'll never know it's Vegan and Oil-Free!

2 Large garlic cloves-minced

1/2 cup Tahini ( 125 g )

1/2 cup Fresh lemon juice

6 Tbsp. Nutritional Yeast

3/4 tsp salt

1/4 cup brown rice syrup or Agave

1/8 tsp Chili powder (optional)

1 Cup of water

Put everything in the blender and blend till completely smooth. Add more water if necessary.  Dressing will thicken up in the fridge, so I keep it in a mason jar, so that I can add water if necessary and shake. Keeps 2 weeks in the fridge.

Great on salads, Steamed bowls and Veggies

My NEW Favorite Dish !!!

Aloo Saag with Aubergine ( Oil-Free )

( Spinach Potato Curry with Eggplant )

1- 11 oz Container fresh spinach

1 cup water

1/4 tsp salt

6-7 new potatoes

, scrubbed and boiled till almost done, drained and set aside

1 Large eggplant, diced, salted and roasted in the over for 20 minutes or till almost tender  ( You can leave the eggplant out altogether if you wish )

1 large onion, chopped

1 Heaping Tbsp Fresh ginger, minced

3 cloves garlic, minced

2 tsp. Coriander

1 tsp. Cumin

1 tsp. Curry powder
1/2 tsp. Fenugreek ( Aesofetida )

1/2 tsp. salt

1/2 tsp Chili powder or to taste

1/2 cup or more unsweetened coconut milk

1-2 tsp Brown rice syrup or Agave to taste

Place the spinach in a large pot with the water and salt and cook for a minute or two covered until wilted. blend with a burr mixer till partially smooth and set aside.

Put onions in a hot pot and cook on medium  for 5 or 6 minutes till cooked but not starting to brown, add a teaspoon of water if necessary not to stick . Add garlic and ginger and cook another minute or two, again adding a tsp of water if necessary. Add the spices cook another minute, then add potatoes and 1/4 cup of the coconut milk, stir well. Add the eggplant and stir well. Add the spinach mixture, brown rice syrup, and remaining coconut milk and stir well.  ( You can add more coconut milk if it's too dry) Cook for about 10 minutes on low.
Adjust salt and chili powder to taste. Serve with brown rice.

***You can use Chickpeas instead of potato, omit the Eggplant and you have an Amazing dish called Channa Saag***

Something different for Breakfast!

Banana, Granola Parfaits 

Half package Extra firm tofu ( 6 oz)

1 ripe banana, peeled and chopped

1 Tbsp lemon juice

1/4 cup agave

1/2 tsp pure vanilla extract

pinch of salt

blueberries, raspberries or whatever fruit you choose

1/2 cup Banana, almond, and coconut granola ( see previous post)

make the Banana Cream

Combine tofu, banana, lemon juice, agave, vanilla and salt in small blender. Puree till smooth and creamy, 

Assemble parfaits

Alternate layers of banana cream, granola and fruit in cups

Banana, Almond & Coconut Granola

Easy & Delicious

Banana, Almond and Coconut Granola

4 Cups rolled oats
1 cup pitted dates, chopped
1 ripe banana, chopped
1/2 tsp Almond Extract
1/2 tsp salt or to taste
1/2 cup chopped cashews, optional

Preheat oven to 275.
Put oats into large mixing bowl, and set aside
Place dates and 1/2 cup of water in a small pan and bring to a boil. Cook over medium heat for 10 minutes ( add small amounts of water if necessary to prevent sticking)
Remove from heat put in blender with the banana, and almond extract, blend till a smooth paste.
 Add mixture to the oats and add the cashews and mix and coat well.
spread granola evenly onto baking sheet and bake 45-50 minutes stirring every 10 minutes until granola is cripsy.

Recipe: from Forks over Knives

 Eggplant in Coconut Sauce

* Served here with brown rice and collard greens*

1 large onion, cut into thin slices

1 tbsp finely grated ginger

3 cloves garlic, minced

1 tsp mustard seeds

1 large eggplant cut into large dice

1/2 cup coconut

2 green cardamom pods

2 cloves

1 1-inch piece of cinnamon

1 tbsp coriander seeds

1 tsp cumin seeds

1 tsp fennel seeds 

1 tsp Asofetida

1-2 tsp chili powder to taste

1 tbsp Agave

1 tsp turmeric

1 to 2 cups light coconut milk

Place eggplant on baking rack and sprinkle with a little salt and half of the turmeric and roast at 400 till almost tender

Heat heavy pot and  add the cardamom, cloves, cinnamon, chili powder, coriander seeds, cumin seeds, fennel seeds and asoefita and toast until they start to get darker. Set aside

Add the coconut to the skillet and toast, stirring constantly, just a few seconds until the coconut starts to get lightly brown. Don’t leave the coconut on the stove unattended because it will burn in an instant.

Place the toasted spices,  coconut, agave, and the remaining turmeric in a blender. Add enough light coconut milk and blend into a very smooth paste.

Heat a heavy pot on medium high heat till very hot- add the mustard seeds. When they sputter, add the sliced onions. Saute them until they start to brown. Add the garlic and ginger and saute another minute. Adding water by the teaspoon if they begin to stick.

Add the ground spice mixture and when the come to a boil, add the eggplants. Add more coconut milk,  if the sauce is too thick.

When the sauce boils, turn down the heat so it just simmers, slap on a lid, and cook about 10-15 minutes or until the eggplant is really tender.

Adapted by recipe from HolycowVegan

Spicy Cabbage Subzi

1 Tbsp. Cumin seeds

1 tsp. turmeric powder

1/2 onion, diced

1- 1" cube fresh ginger, minced

6 cloves garlic

1 medium head of cabbage, shredded

1 tsp. coriander

1 tsp. ground cumin

1 tsp. black mustard seeds

1 tsp. black pepper

1 tsp. red chili powder

1 tsp. or more salt to taste

Heat a heavy pan, add the cumin and turmeric and cook until the seeds sizzle, about 30 seconds.
add the onion, ginger and garlic and cook for a couple of minutes, add teaspoons of water if they begin to stick. Add the cabbage and stir well. Add the chili, coriander, cumin, mustard seeds pepper, and salt. Turn heat down to low and partially cover and cook until cabbage is done to your liking. Adjust seasonings and salt to taste.

Mushroom & Eggplant Curry

Ingredients
3 cups of assorted mushrooms, cleaned and sliced into chunky strips (I used crimini and shiitake, but you could use portabella or even button mushrooms)
2 medium potatoes, cubed and microwaved with some water for about 5 minutes until they are barely

1 large eggplant, cut into chunks and roasted till tender.
1 tsp. olive oil
1 tbsp. coriander seeds
1 tsp. cumin seeds
2 red chillies
5 cloves
5 pods of green cardamom
1 tbsp. black peppercorns
1 onion, thinly sliced
½ cup coconut milk
1-inch piece of ginger, thinly sliced
6 large garlic cloves, sliced
½ tsp. turmeric
1 14-oz can of diced tomatoes or 2 medium tomatoes, diced

Instructions
Heat oil  in a skillet. Add the coriander, cumin, chillies. cardamom, cloves and peppercorns and roast until they start changing color and become fragrant. Remove and reserve.
Heat a large heavy pot and stir-fry half the sliced onion, garlic and ginger until they are golden brown. Adding water as necessary if they begin to stick.
Reserve.
Put the spices, onion, garlic, ginger and coconut in blender and coconut milk, and  grind to a smooth paste.
In the same skillet used for toasting the spices and onions, Add the remaining onion and cook until the onion starts turning golden-brown.
Add the diced tomatoes and turmeric. Cook until the tomatoes start to break down.
Add the sliced mushrooms and stir to coat with the spices. Add the potatoes.
Cover and let cook until the veggies turn quite tender.
Now add the ground spice-onion mixture. Stir thoroughly.
Cover and let it cook another 10 minutes for the flavors to meld together.

Original recipe by: Holy Cow Vegan

My All Time Favorite- Curried Sweet Potato Salad

This may be my favorite side dish of all times!  Serve warm or cold

3 very large Sweet Potatoes, cubed, boiled and drained

1 Jalapeno, chopped

1/2" to 1" piece of fresh ginger, according to taste

1 clove garlic

1/2 Tbsp. curry powder or more to taste

1 to 2 tsp. apple cider vinegar

Salt and Pepper to taste

1- 2 Tbsp. Vegan Oil Free Mayo or Veganaise

Put the ginger, garlic and jalapeno, in a mini chopper and pulse till finely chopped

Add all ingredients to taste in a large bowl and mix to combine well.