Simply Vegan

I had to make a meal at my mom's house.

your basic curried chickpea recipe.

Only .... with a little twist.

The can of coconut milk, can of chickpeas and the curry....
add some crushed red peppers, cayanne pepper, garlic and a can of refried beans
....

cook the refried beans in the curried coconut milk and chickpea saucepan. it acts as a thickening agent.

after wards, it'll be a little bit runny. i found it best after it was cooled overnight in the fridge from "leftovers".

I spooned it over some tostitos

It looks like vomit warmed over, but it was totes yummeh. I also added some taco sauce from taco bell on there too for a bit of other flavor.

I didn't get any pics because this was so motherfucking delish that I scarfed both dishes down before I could even get my laptop out.

This recipe is mostly for the sauces.
but my veggies were

Jicama, bean sprouts, water chestnuts, baby corn, snap peas, and garlic.

the first sauce:

Mango Curry

1 can of coconut milk
1 mango
some extra virgin olive oil and some water (to help thin it out)
Sesame seed oil
2 or 3 table spoons of curry. cuz i like spicy.

blend the coconut milk and mango together. add the oils and water and curry and mix until a nice orange-red colour comes in. add other necessities to taste.

................

the 2nd sauce
Sweet and Sour Ginger
a couple of table spoons of sweet and sour sauce (make sure to read the label. some S&S sauce has soy sauce, which has wheat in it)
1 tablespoon of ginger
2 tablespoons curry (more or less of each to taste)
water and oils again.

.........

you don't need the sesame seed oil for either of them. it just adds a slight nutty flavor to it, and gives off quite the pleasant aroma.

....................

***if you don't know how to make a proper stir fry***

put a little bit of oil in the pan. add your minced garlic first to infuse that flavor, and then add your other veggies.
if you use canned veggies, save the water. i usually gather my water in my measuring cups.
when all the veggies are coated with the oil, cook and add a bit of water. to about two tablespoons and stir. I actually do the food flip with the pan :)
i do this for about 15, 20 minutes, cuz i cook on a medium heat with the extra virgin olive oil.
when you're satisfied with the cookedness of the veggies, add your sauce. not all of it, and not all at once.
a little here, a little there, until you're satisfied with the coating. you should have about half of your sauce left in the mixing bowl. you can use that for extra if you decide you want rice or noodles.

bon appetite!!!

1 cup lentils
1 cup ketchup
tbspn of garlic
a dash of mustard
2 tbsp brown sugar (more or less to taste)


cook the lentils up to desired consistency
if there's no water left, just add the other ingredients and stir.
if there is water left, drain and replace in a pan, add the ingredients.

spoon onto buns of your choice and serve.
buns optional, of course. I have to go for a scope, so my intestines have to be irritated with gluten. yay.

this was pretty yummy. especially since lentils have a natural salt and pepper taste.

I had the pleasure of catering to a vegetarian at our cookout the other night.

So I made fruit kabobs.

3 mangos
2 peaches
1 pineapple (cut into chunks)
2 kiwis
tofu (optional)
lemon juice to taste

cut the fruit up and place them on the kabobs
take one of the mangos, one of the kiwis, and squeeze some pineapple juice in there, blend it up. i added some olive oil to thin it out a bit, along with some red wine.

remember to soak the skewers in water for a half an hour before grilling

Sorry I've been slacking on the recipes. As I'm sure you've read in cyb3r_0ptik I've been exhausted lately.
Exhaustion and addiction to stickam.


ingredients

1 can coconut milk
1 can chickpeas
2(ish) tablespoons curry
rice (whatever kind you want)
(vegan) bullion (only if you want added flavor, not necessary)


Shake the coconut milk well (duh) and dump into a sauce pan, high heat.
Add the curry paste and stir stir stir stir stir until it's all mixed
add the bullion (optional) and stir until mixed well
add the chickpeas.
cook the rice.
(i used 5 minute instant rice because i'm fucking poor and impatient).

i cooked the curried chickpeas for about 5-7 minutes until the coconut milk thickened up a little bit.

Serve over rice.

mmmmmmmm delish. I'll make it again and post pictures.

i'm making that stoupy soup again today. Only a variation. Cuz  I have cans and cans of chickpeas.

I added tomato paste, and omitted the lentils (cuz im out and didn't want to go to the store). The rest of the ingredients are the same. We'll see how this turns out, and I'll take a picture and give my review.

Only if it's good.

I'm also going to take some to my sister today, and maybe later tonight drop some off to heaven at work and see how they like it.

<3

I don't like a lot of broth with my soup. Feel free to adjust my measurements to your liking. (And remember. I always make a lot more than I will eat. This produced a LOT of food (I made some for one of the girls at work who's got CD.

GF Vegan Bullion Cubes (i used the chicken flavor) OR Vegetable broth.
2 onions
2 potatoes
4 cloves of garlic
4 cups of water (Water for the bullion. if you're using broth, use 4 cups broth or more)
1 cup lentils
1 can chickpeas
anything else you want to add or subtract.

I used a tablespoon of curry paste, some sage, some mrs dash



Earlier in the day, (about 1)  I drained and rinsed a can of chickpeas and added a bullion cube with some hot water in a tupperware and just let them soak in the flavor.

In a crockpot I chopped up the onions and garlic and added 4 cups of hot water (from my tea kettle), and 2 bullion cubes.
let that simmer in the pot while i peeled and chopped the potatoes, tossed them in, and then added the chickpeas (with the soaked water) and lentils. ( I probably should have drained and rinsed them between cooking, so if you have to then do it. otherwise i'll just wait for bad stomach cramps).





The day after (today, this afternoon) while i had it on low overnight, it has more of a stewish to soup like texture. What we have learned to call a stoup. It still tastes and smells absolutely delicious. That will be the yummy dinner for tonight as well as last night.


~~~ Today's lunch was simple. Salad with fruit bits and alfalfa sprouts with a raspberry vinigarette dressing.

After dinner last night, I started craving something INCREDIBLY sweet.

I fried and molded some corn tortillas.i had two sets of clampy tong thingies to do this with. I had to hold both opposite sides of the tort and just kinda squish together and clamp as best i could.

When all corners and sides and bottom are fried to liking, place on papertowel and sprinkle with cinnimon (lightly)

spoon some applesauce into it, and sprinkle with more cinnimon (let it fall on the plate for a decorative garnish if you wish) Perfect for a little midnight late night treat.

Anybody can make hard-shelled vegetarian refried beans kind of taco.
This recipe is something I used to attempt to make gluten free veggie burgers. I found it to be quite refreshing from refried beans (after the burgers didn't work out and I had to smush together the original patties). It's definitely a bit more work, but I felt it was worth it to know that I made it.

So you will need:

1 can chick peas (garbanzo beans)
1 can red kidney beans (i used dark. Doesn't matter too much).

1 halfish onion, chopped up.
2-3 cloves garlic chopped up(depending on how much you like garlic, add another if you want). I use lots of garlic and garlic powder in my recipes.
Whatever spices you want. I used paprika, curry, cayanne pepper.

If you feel like adding a big of crunch to it, add some water chestnuts. something fun.

The original recipe called for 2 tablespoons tahini. I don't have tahini so I attempted to make do with peanut butter. Unfortunately it gave my outcome a bit of a peanut buttery taste. As much as I love peanut butter and curry mixed together, it wasn't right for what I was going for. I don't imagine you would NEED it if you want to have your outcome like a thick thick paste rather than something that would stay together. I suppose you could use an egg replacer also. Ener-G is wonderful for this.

So put everything in a food processor (or blender) and blend for 10 seconds
push mixture down with a spatula, continue to blend for 10 more seconds.

I blended it up a few good times.

Food processor: remove the blades.

Wash hands in cold water and proceed to take the mixture into balls and place on a grease-proof sheet. (i fucked up and greased up a cookie sheet. Can you see how I went wrong with the original recipe?)
Push down lightly with a spoon

Bake at 300 degrees F for about 15 mintutes

if when its done it comes out and is going to stay solid like, attempt to use as veggie patties, if not, then you've heated up some mixture for tacos!!!!

These tacos consisted of Gluten Free Vegan Veggie Pattie Mix (fucked up version), salsa, romaine lettuce chopped, and Ortega mild taco sauce.

this is cyb3r_0ptik's vegan recipe journal.

mmmmm mmmmmm good!!!!!