Saturday, October 24, 2009

Sweet and Spicy Vegan Curry

This is the dish without potatoes, and more beans and peas added, served over millet. (If you come up with a better one, please update this!)
*4 potatoes, peeled and cubed
2 Tbsp. olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 tsp. cumin
1/2 tsp cayenne pepper
2 tsp. curry powder
2 tsp garam masala
1/2 to 1 inch fresh ginger root, peeled and minced
1 tsp salt
1 can diced tomatoes
1 can garbanzo beans, rinsed and drained
1/2 package frozen petite peas
1 can coconut milk (or cream of coconut)
Rice of your choice

Boil potatoes until tender, about 15 minutes. Drain and allow to air dry.
Heat oil over medium heat. Add onion and garlic. Cook for about 5 minutes.
Add rest of seasonings, incorporate, and cook for about 2 minutes.
Add remainder of ingredients and simmer for about 15 minutes.
Serve over hot rice.

*I adapted this recipe from "Spicy Vegan Potato Curry" on Because I suggest putting this over rice, the potatoes may be redundant. Judge for yourself.

Note: if you don't do the potatoes, feel free to add additional beans or peas--or whatever you imagine up might be good! If you like it more spicy, by all means add more spice. Just be warned that it gets a little more spicy the more you eat.

Wednesday, October 14, 2009

Feel-Good Granola

This granola, if prepared right, is actually a raw food. It definitely takes thought and preparation ahead of time, but I love the smell of it when it's drying, and it makes a nice breakfast "cereal" or just a snack.
The recipe calls for kefir, which is not vegan, but it notes that you can also use vinegar or lemon juice in it's place.
I got the recipe from one of my favorite blogs, Taste is Trump. I'll copy it here:

I have had a hard time finding the right granola. The bars of course have all the icky vegetable oils and high fructose corn syrup, tasty, conveniently packaged, deceptive health food. There are tons of “natural granolas” that use less refined oils and sweeteners, but still contain lower quality ingredients for a sky high price. Besides, I always feel yucky after eating any more than a handful. Come to find out, oats are SUPER high in this new common term “phytic acid.” Along with nuts that are heavy in enzyme inhibitors—this stuff is just plain hard to digest.
Granola is great to have on hand for a filling, shelf stable snack and a quick breakfast cereal. Commercial boxed breakfast cereals are dangerously toxic. It is so sad that so many people are eating these every day, sometimes twice a day, most of the time doubling or tripling the serving size. The media and FDA have pushed these boxes as health food. Sadly, even the low sugar, color-free, natural and organic brands are making us sick. The problem is with the way that the grain is processed; high temperature, high pressure. This process of extrusion destroys nutrients and fatty acids and renders the amino acids toxic.
This has been such a wonderful replacement for us. Same great sweetness, crunch and shelf life of the boxed variety with none of the awful effects. When I have this for breakfast I am so satisfied, for a long time. The food is easy to digest and the nutrients are easily absorbed because proper care is taken in the preparation. I love that I can keep this raw by dehydrating instead of baking. Do yourself a big favor and master the art of nourishing granola making.
4 cups rolled grains (I use oats, barley and rye)
1/2 cup whole flax seeds
1/2 cup whole
1/2 cup
kefir (vinegar or lemon juice)
5 cups water
1/2 cup coconut oil
1/4 cup
1/4 cup maple syrup
1 tablespoon cinnamon
1 teaspoon salt
1 cup shredded coconut, unsweetened
1 cup raisins
1 cup previously
soaked and dehydrated walnuts
1/2 cup
sprouted kamut flour

In a large bowl, place rolled grains, flax seed and millet.
Add kefir and water, mix, cover and let soak on counter for 12 to 24 hours. The mixture will become a bowl of mush. Place mixture in a mesh strainer and rinse well. In a large bowl combine oil, sugar, syrup, cinnamon and salt. Fold in rinsed mush, coconut, raisins, nuts and flour. Spread out in a thin layer on 3 lined baking sheets. Bake on lowest oven setting until dry, turning as needed. I used my oven’s dehydrating setting which is 140 degrees and turned about every 6 -8 hours for 24 hours. The higher the heat, the more you turn and the less time it takes to dry.

Tuesday, October 6, 2009

Raw Carob Coconut Truffles

1 Cup of Walnuts
1/2 Cup of dried Dates
1/2 tsp. of Carob Powder
1-3 Tbsp. fresh Coconut Milk

Put the first three ingredients in a food processor or high speed blender and mix all together. Then add a Tbsp. at a time of the coconut milk to the mixture till a soft dough forms. You may not need a lot. Roll into little balls. Keep refrigerated. This is my new favorite dessert. You can also make these into cookies just flatten the balls. It's a pretty generic recipe for raw brownies also. I've also added different fruit into the mix. So yummy and you don't even need chocolate.
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