One Pot Vegan Korma with Rice

Serves 6-8

Preheat oven to 400 degrees

Into a large Dutch Oven add:

1 cup rice; rinsed

2 small onions; diced

8 cloves garlic; minced

4 potatoes; peeled and diced

8 carrots; peeled and cut into diagonal slices

2 jalapeno peppers; seeded and diced

2 cups frozen peas

2 red bell peppers; seeded and diced

3/4 cup cashews; chopped

8 oz. tomato sauce

2 Tablespoons salt

3 Tablespoons curry powder

1 cup water

2 cups almond or soy milk

Cover and bake for 1 hour, then remove lid and bake another 15-20 minutes until most of the liquid is absorbed and the rice is tender.

Serve with lots of warm naan.

Curry on my Wayward Son (one pot tofu curry)

After trying out his wings for six months, our youngest son is returning home today to live with us while he attends college. I couldn’t be happier. I wanted to make this tofu cashew curry since I know he loves it, but because we were so busy, I did it the lazy way and luckily, it turned out pretty delicious!!

One Pot Tofu Cashew Curry

Into a dutch oven add:

1 cup white rice, rinsed

2 1/2 cups water

1 block extra firm tofu; drained and cut into cubes

1 bag frozen cauliflower

1 bag frozen green beans

1 onion; chopped

4 cloves garlic; chopped

2 Tablespoons salt

4 Tablespoons curry powder

Give it a little stir and bake at 400 degrees for about an hour, or until the liquid is absorbed and the rice is fully tender. Enjoy!!

Slow Cooker Lentil and Kale Soup

In your slow cooker add:

1/2 bag lentils; rinsed and sorted

1 bunch kale; washed, stems removed and chopped

1 onion; chopped

salt and pepper

2 teaspoons thyme

1 Tablespoon soy sauce

Slow cook on high for 4-5 hours until lentils are tender.

Pasta with Vegan Oatmeal Mushroom Sauce

Yes, I know it sounds odd and a little disgusting. However, the oats and mushrooms melt into this sauce and create a really delicious meaty texture. This one is hearty enough for the coldest winter night.

Ingredients:

1 pound pasta of choice; cook according to package directions

8 oz white mushrooms; finely chopped

2 Tablespoons olive oil

1 teaspoon salt

1 Tablespoon soy margarine

1/2 cup onion, finely chopped

1/2 cup quick cooking oats

1/2 cup cracker crumbs; finely crushed

1/8 cup soy sauce

1/4 cup water

salt and pepper

1 tablespoon Italian Seasoning

1-2 jars pasta sauce (depends how saucy you want your pasta. You could also make your own pasta sauce, of course. I was too lazy today.)

1 can black olives; crushed (optional)

 

Directions:

1. In a large skillet, saute mushrooms in olive oil with the 1tsp salt until all liquid is cooked off.

2. Stir in margarine and cook until margarine is absorbed; 3-5 mins.

3. Add onion and cook another 3-5 minutes until onions are translucent.

4. In a mixing bowl, stir together oats, crackers, Italian seasoning, soy sauce and water. Salt and pepper to your liking. Add mushroom mixture and stir. Let sit in the refrigerator for about an hour.

5.  Meanwhile, in a large pot, bring your sauce to a boil. Add olives if desired. Add mushroom/oat mixture. Reduce heat and simmer for about an hour.

6. Serve over hot cooked pasta.