Gobi Gajar Poriyal (Cauliflower and Carrots with Mustard Seeds)

I do love Indian food but I do not like the super spiced variety. Whew! Breathing fire is not a favorite activity of mine! But this was perfectly spiced and delicious!

Gobi Gajar Poriyal

(Cauliflower and Carrots with Mustard Seeds)

1 t. neutral oil

1/2 t. black mustard seeds

1 t. lentils

1/2 t. cinnamon

1/2 c. chopped onion

2 tomatoes, chopped

1/2 t. turmeric

1/8 t. black pepper

1/2 t. cayenne pepper

1/2 t. salt

One small head of cauliflower, cut into florets

3-4 carrots, chopped

1/2 c. water

1 T. shredded coconut

Extra shredded coconut for garnish

Heat the oil over medium heat, and add the mustard seeds. Cook until they start to pop. Add the lentils and the cinnamon and cook for about a minute. Add the onion and saute until soft. Add the tomatoes, turmeric, black pepper, cayenne, and salt. Mix well and cook until a nice sauce begins. Add the cauliflower and carrots, water, and shredded coconut. Cover and cook over medium until vegetables are tender, about 20 minutes, stirring once or twice. Garnish with extra coconut. Serve. Enjoy!

Hungarian Goulash and Greens with Onions and Garlic

After all the holiday celebrations, and let's face it, not always the healthiest of foods, we want to get back to home cooking. A nice sit down, relaxed meal.

Hungarian Goulash

1/4 c. oil

1-2 packages vegan stew meat (I'm partial to Gardein Beefless Tips)

One onion, diced

2 t. marjoram

2 or more cloves of garlic, minced

1 T. sweet paprika

1 c. vegetable broth

4 carrots, sliced

4 potatoes, cubed

Brown the meat and the onion in oil until onion is softened. Add the remaining ingredients, bring to a boil, cover, reduce heat, and simmer for 30 minutes, or until carrots and potatoes are soft.

Greens with Onions and Garlic

Half of an onion, diced

Olive oil

1 bumch of greens, chopped (I used a blend of greens)

2-3 cloves of garlic, minced

Saute onion in oil until soft. Add the greens and the garlic, and continue to saute until the greens have wilted. Salt to taste.

Serve.

Enjoy!

Roasted Garlic Mac and Cheese

My family has made many variations on garlic mac and cheese, but I think this one has been the best so far.

Roasted Garlic Mac and Cheese

16 oz. small pasta of choice

1/4 c. olive oil

3 or more garlic cloves, minced

1/4 c. flour

3 c. vegan milk

1 head of roasted garlic*

1/2 c. vegan parmesan

1/3 c. nutritional yeast

Salt and pepper to taste

1/4 c. panko crumbs, toasted (I used Roasted Garlic)

Boil the pasta according to package instructions. Drain, and return to pot.

For the sauce, saute the garlic in the olive oil for one minute. Stir in the flour. Slowly add the milk, whisking the entire time to avoid clumps. Cook 5 minutes the blend the flavors and thicken, continuing to whisk. Add sauce to a blender. Add the roasted garlic, vegan parmesan, nutritional yeast, and salt and pepper. Blend until smooth.

Add the sauce to the pasta and stir to coat. Gently heat over low until pasta is hot and sauce has thickened slightly. stirring occasional. Transfer to a casserole dish.

Sprinkle with the toasted panko crumbs and any additional parmesan you'd like.

*To make roasted garlic: peel and entire head of garlic, and place each individual clove in the middle of a sheet of foil, in a single layer. Drizzle on some olive oil and sprinkle with salt. Fold the foil up with all sides secure. Bake in a toaster oven at 350 for 30 minutes. Let sit in the oven another 10 minutes before removing.

Sausage with Mashed Potatoes and Onion Gravy and Lemon Pecan Green Beans

When the weather gets colder, we want food that sticks to our ribs! There's something very comforting about a version of bangers and mash, and some delicious green beans to go on the side.

Sausage with Mashed Potatoes and Onion Gravy

One package vegan sausage (we prefer Beyond Meat)

2 T. oil

2 T. butter

4 onions, sliced

1 T. flour

1-1/2 c. vegetable stock

Potatoes (determined by how many people you are serving)

1/4 c. butter (again adjust for more or less potatoes)

1 c. vegan heavy cream (we used Califia)

1 T. whole grain mustard

Cook the sausage however you like best. We prefer baking it in the oven. It gives it a nice crunchy exterior. Set aside.

Heat the oil and butter in a large pan. Add the sliced onion and mix well to thoroughly coat. Cover and cook on low for 30 minutes, stirring occastionally. You can add 1 t. of sugar after 30 minutes if you'd like more caramelized onions. Cook another 5 minutes if you add sugar. Remove the pan from the heat and add the flour, then gradually stir in the broth. Return the pan to the heat, bring to a boil, and let simmer for 3 minutes or until thickened. Season with salt and pepper.

Cook the potatoes in a pot of boiling water until tender. Drain, then mash with the butter, heavy cream, and mustard. Season with salt and pepper.

Lemon Pecan Green Beans

3/4 c. pecan pieces

One bag of frozen cut green beans

Butter

2 shallots, chopped

2 t. lemon zest

1 T. lemon juice

1 t. salt

Toast the pecans in a single layer on a baking sheet at 350 for 6-8 minutes. Set aside

Cook the beans according to package directions. 

Melt some butter in a large skillet and saute the shallots for 2-3 minutes, stirring constantly. Reduce heat to medium and add the cooked green beans and cook until beans are heated through. Stir in the pecans, lemon zest, lemon juice, and salt and cook for 1 more minute.

Serve!

Enjoy!

Coconut Collards

I grew up eating greens, and I've always loved collard greens, especially. So I'm always looking for new ways to enjoy them. If you haven't eaten them, and imagine they are like that slop of green that is too often dished out as spinach, you should give these a go!

Coconut Collards

3 carrots, chopped

One onion, diced

3 or more cloves of garlic, mined

1# of collard greens

One can of coconut milk

1 c. vegetable broth

2 t. granulated garlic

2 t. granulated onion

1/2 t. ginger

1/4 t. red pepper flakes

1 t. salt

Wash and chop the collards. In a Dutch oven saute the carrots, onion, and garlic in oil for 3-5 minutes. Add the spices and stir until well mixed. Add the greens and remaining ingredients. Cover and simmer on low for 15-20 minutes, stirring occasionally to ensure nothing sticks to the bottom. Serve. Enjoy!

Tuna Pasta Salad

I've been watching a couple that live in a chateau, and he seems to enjoy making his version of a tuna pasta salad. For some reason it was on my mind, and I just got in the mood for some.

Tuna Pasta Salad

8 oz. small shell pasta, cooked, rinsed, and drained

2 cans of vegan tuna (I used Unmeat Tuna)

3 ribs of celery, sliced

1/4 c. red onion, diced

1 c. frozen green peas

Vegan mayonnaise

Dried dillweed

Salt and pepper to taste

Mix all the ingredients together, using enough mayonnaise to coat everything nicely, but not thick. Refrigerate for at least 30 minutes to blend the flavors. Give a good stir before serving, and taste to see if more mayo may be needed. Enjoy!

Caribbean Spinach and Rice

I've been binge watching a British mystery that takes place on a Caribbean island, so I've been a little fascinated lately with the food. The one thing that strikes me is how fresh the food is, and after a recent less than stellar diet, I was wanting something simple but healthier.

Caribbean Spinach and Rice

One onion, chopped

2 tomatoes, diced

2-1/2 c. basmati rice, rinsed

3 or more garlic cloves, minced

2-1/2 c. water

About a pound of fresh spinach

Melt some butter or heat some olive oil in a Dutch oven. Saute the onion until soft, and stir in the tomatoes. Add the rice and garlic, and cook over low for 5 minutes. Stir in the water and season with salt and pepper. Cover and simmer on medium low for 15 minutes. Spread the spinach in a thick layer over the rice. Cover and cook on low for about 8 minutes. Top each serving with a pat of butter. Enjoy!