Wednesday, August 22, 2018

Eggplant Sweet Potato Curry

Eggplant Sweet Potato Curry

Unfortunately I don’t have an official recipe for this, just a list of ingredients
that I used.  As with most sauces, I add things as I go and taste and add and taste and add…….  As I was layering flavors, I felt it needed a kick so I added garlic chili sauce.  At the end of cooking it seemed a little flat so I added a little brown sugar and it rounded it all out. 

Eggplant Sweet Potato Curry

1            garlic clove, minced
1/4         red onion, diced
1            tablespoon fresh ginger, minced
              tumeric powder
              curry powder
              coconut oil for cooking

              I made a paste and warmed in skillet with a drizzle of coconut oil. 

1            14 oz. can coconut milk
1            sweet potato, diced and boiled
1            small fried eggplant, diced and lightly fried in separate pan or broiled
              peas - just cause I like them
1            tablespoon corn starch (if want a bit thicker) mixed with some of the
                                                                                    cooking liquid then added to pan
            jarred Garlic Chilli Sauce (couple tablespoons)
            brown sugar (approx. teaspoon – to taste
            kosher salt to taste

Once paste is cooked through, add can of coconut milk.  Stir and cook to incorporate a few minutes.  Add garlic chili sauce – cook.  Add corn starch mixture, if using.
Cook 10 minutes or so then add brown sugar.

Once sauce is to your liking, add the cooked sweet potato, eggplant and peas.  Let
cook a bit longer then serve over rice.


Thursday, August 16, 2018

Vegan Sour Cream Scones

I call these Cookie Scones because they are on the flatter side and have more moisture than regular Scones – but I actually prefer this version.  I added a bit more currants and a few chopped pecans and wonder if that made them thinner.  Either way, I’m a fan.

Vegan Sour Cream Scones
Vegan Lunch Box Around the World – Cookbook

1/4            cup vegan sour cram
                 zest of one orange
1/4            cup freshly squeezed orange juice
1 and 1/4       cups all-purpose flour
1 and 1/2       teaspoons baking powder
1/2            teaspoon kosher salt
3               tablespoons sugar
3               tablespoons vegan margarine, cold, cut into pieces
1/4            cup dried currants  (I used dried apricots/raisins) – also added chopped
                  nondairy milk and cinnamon-sugar for topping

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper, spray and nonstick spray, and set aside.

In a small mixing bowl, combine the vegan sour cream, orange zest, and orange juice.  Set aside.

Sift or whisk together the flour, baking powder, salt, and sugar.  Cut in the margarine with a pastry cutter or your fingers, until the mixture resembles coarse meal and all visible lumps of margarine are gone.  Stir in the sour cream mixture and the currants.

Turn the dough out and press into 3/4-inch thick circle.  Cut into 10-12 (Mine made 8) wedges with a large knife.  Brush the tops with nondairy milk and sprinkle with cinnamon-sugar.

Place the scones 2 inches apart on the baking sheet.  Bake until golden, about 10-12 minutes.  Cool on a wire rack.

Monday, August 6, 2018

Vegan Cauliflower Quinoa Meatballs

Vegan Cauliflower Quinoa Meatballs
The Almond Eater Blog

These were very flavorful but I found that I needed to add a bit more flour, as the recipe suggested,  to keep the mixture together.  We made a savory sauce to go over egg-less wide noodles and topped with the Meatless quinoa balls.  We also made a few to top off a salad the next day.  Since this recipe makes a big batch, we will probably make patties out the remaining mixture.