Saturday, April 19, 2008

Indian-spiced veggie chicken curry


4 cups cooked brown rice
8 ounces vegetarian "chicken" or extra-firm tofu, cubed
8 ounces fresh or canned tomatoes, diced
1 medium yellow onion, roughly chopped
1/2 cup fresh or frozen cauliflower, diced
1/2 cup fresh or frozen green peas
1 tsp garam masala spice mix
1/2 tsp turmeric
1 tsp coriander, ground
2 cloves fresh garlic, crushed and finely diced
2 tbsp extra virgin olive oil
salt to taste
1 cup lite coconut milk

Saute the onion in oil, add spices and tomatoes when onion is soft. Cook a couple addition minutes. Then, add all other ingredients. Serve over brown rice. We had this tonight along with steamed artichokes. We dipped the leaves in garlic "butter." (Smart balance light). To my surprise, the girls loved the artichokes. They ate the curry well, also, but the artichokes definitely stole the show.

Wednesday, April 2, 2008

Split Pea Soup

I created split pea soup for lunch. The girls and I had it along with cornbread and cauliflower. The first thing out of my two year-old's mouth when she took a bite of the soup was, "Mmmm." They both ate everything well. I didn't take a picture because it just looked like, well, green goop! Also, I made it up as I went along, so the recipe is not exact science, but here it is:

1 small package dry split peas, prepared according to package directions
dry vegan beef or chicken broth
1/2 tsp marjoram
1/2 tsp thyme
3/4 cup vegan sour cream
salt to taste
1/2 tsp garlic powder
1 clove garlic, crushed and diced
1 tbsp olive oil

After the split peas are cooked, drain all the liquid off except for enough to just cover the split peas. Then, mix in enough dry broth mix to flavor the liquid. Add the spices, sour cream, and garlic powder. Lightly fry the fresh garlic in the oil just long enough to release its aroma but not browning it. Then, add it to the rest of the ingredients. Blend all in a blender until smooth. May serve garnished with more vegan sour cream.