When in Doubt…Leave it at 350

baking, cooking, and other adventures

Vegan Crockpot Time September 29, 2013

Filed under: Curry,Main Courses,Vegan — pastrybrush @ 11:30 am


A couple of weeks ago, I decided to make a bunch of Vegan meals in my Slowcooker. I have had this cookbook (The Gourmet Vegetarian Slow Cooker: Simple and Sophisticated Meals from Around the World by Lynn Alley) for awhile and I have wanted to cook a few recipes out of it. I finally felt like the right time to try them out and Mike was willing to cooperate and try the recipes too. I ended up making Butternut Squash in Green Curry Sauce page 53, Potatoes and Peas in Red Curry Sauce page 48, and Lebanese Eggplant Stew page 105.

All of the recipes were very easy to make and the only prep was chopping up the vegetables. I think out of all of the recipes my favorite was the Potatoes and Peas in Red Curry Sauce. It was more substantial than the Butternut Squash in Green Curry Sauce. Don’t get me wrong the Green Curry was great, but it needed more vegetables than just the butternut squash. Next time I think I might add sliced onions and peppers. In reality you could just add your favorite vegetable, but be careful with the cooking time because you don’t want them to be falling apart.

The Lebanese Eggplant Stew is similar to a Ratatouille, but with different spices and more liquidy, hence Stew. I ended up subbing yellow squash for the zucchini because that is what I had on hand. Also, most of the vegetables that I used were from the Farmers Market (eggplant and squash) and our garden (2 types of green peppers). It turned out good, and all of the recipes were served either over rice or with rice.


Daring Cooks: Indian Dosas September 14, 2009

100_2312This months Daring Cooks Challenge is brought to you by Deby from The Healthy Vegan Kitchen.  She chose  Indian Dosas, the only rule we had to follow was to keep the recipe vegan (no animal products whatsoever).  If you read my blog you know that I dabble in vegan cooking and baking so this wasn’t too hard, and I actually had most of the ingredients on hand.

Or so I thought…..

I purchased all my ingredients last week and kept putting off making this because I kept getting home from work and being too tired.  Cut to Monday morning when I decided that I would make them for lunch for Mike and I.  I get all my ingredients out so that I can start chopping.  Then I realize that I don’t have any curry powder.  I swear I had some.  I guess I little gnome stole it.  Mike runs out and gets me some and then I start making the sauce and realize I am out of oregano.


There must be a family of gnomes running around my apartment stealing my spices and herbs.  Mike ends up getting that for me too, my savior 🙂

The recipe didn’t call for it but for the filling I sautéed the vegetables in 2 tbsp vegetable oil, and for the sauce I used 1 tbsp of vegetable oil to sauté the onion and garlic.  For the filling I ended up substituting one jalapeño for the hot banana peppers because I couldn’t find any.  Also, the filling ended up being a little THICK, so I added 1 cup of vegetable broth to thin in out a little.   I garnished the Indian Dosas with toasted coconut and slices of cucumber.

This were so tasty and I love them.  That actually reminded me of a bean burrito and the toasted sweetened coconut on top added a slight sweetness that was nice.  I really enjoyed making and eating these.  It actually didn’t take too long for the whole recipe to come together.  At most it took one hour from start to finish, chopping and everything.

I made these for lunch today, and I loved them.  I will post more about what I did to the recipe and my full opinion but for now the picture to prove I made them 🙂

Indian Dosas

Source: reFresh: Contemporary Vegan Recipes From the Award Winning Fresh Restaurants by Ruth Tal and Jennifer Houston

Dosa Pancakes
1 cup (120gm/8oz) spelt flour (or all-purpose, gluten free flour)
½ tsp (2½ gm) salt
½ tsp (2½ gm) baking powder
½ tsp (2½ gm) curry powder
½ cup (125ml/4oz) almond milk (or soy, or rice, etc.)
¾ cup (175ml/6oz) water
cooking spray, if needed

Dosa Filling
1 batch Curried Garbanzo Filling (see below), heated

Dosa Toppings
1 batch Coconut Curry Sauce (see below), heated
¼ cup (125gm) grated coconut
¼ cucumber, sliced

Dosa Pancakes
1.Combine the dry ingredients in a bowl, slowly adding the almond milk and water, whisking until smooth.
2.Heat a nonstick skillet over medium heat. Spray your pan with a thin layer of cooking spray, if needed.
3.Ladle 2 tablespoons of batter into the center of your pan in a circular motion until it is a thin, round pancake. When bubbles appear on the surface and it no longer looks wet, flip it over and cook for a few seconds. Remove from heat and repeat with remaining batter. Makes 8 pancakes.

Curried Garbanzo Filling
This filling works great as a rice bowl topping or as a wrap too, so don’t be afraid to make a full batch.

5 cloves garlic
1 onion, peeled and finely diced
1 carrot, peeled and finely diced
1 green pepper, finely diced (red, yellow or orange are fine too)
2 medium hot banana chilies, minced
2 TBSP (16gm) cumin, ground
1 TBSP (8gm) oregano
1 TBSP (8gm) sea salt (coarse)
1 TBSP (8gm) turmeric
4 cups (850gm/30oz) cooked or canned chick peas (about 2 cans)
½ cup (125gm/4oz) tomato paste

1.Heat a large saucepan over medium to low heat. Add the garlic, veggies, and spices, cooking until soft, stirring occasionally.
2.Mash the chickpeas by hand, or in a food processor. Add the chickpeas and tomato paste to the saucepan, stirring until heated through.

Coconut Curry Sauce
This makes a great sauce to just pour over rice as well. This does freeze well, but the texture will be a little different. The flavor is still the same though. My picture of this sauce is one that I had made, had to freeze, then thaw to use. It tastes great, but the texture is a little runnier, not quite as thick as it was before freezing.

1 onion, peeled and chopped
2 cloves garlic
½ (2½ gm) tsp cumin, ground
¾ (3¾ gm) tsp sea salt (coarse)
3 TBSP (30gm) curry powder
3 TBSP (30gm) spelt flour (or all-purpose GF flour)
3 cups (750ml/24oz) vegetable broth
2 cups (500ml/24oz) coconut milk
3 large tomatoes, diced

1.Heat a saucepan over medium heat, add the onion and garlic, cooking for 5 minutes, or until soft.
2.Add the spices, cooking for 1 minutes more. Add the flour and cook for 1 additional minute.
3.Gradually stir in the vegetable broth to prevent lumps. Once the flour has been incorporated, add the coconut milk and tomatoes, stirring occasionally.
4.Let it simmer for half an hour.


Vegan Adventure #18 and VeganMofo #3 October 3, 2008

Filed under: Curry,Main Courses,Vegan — pastrybrush @ 4:33 pm
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I have been looking at this recipe for awhile and kept wondering what Green Thai Curry tasted like.  I guess it was the list of ingredients that had been putting be off, but finally I buckled down and decided that it was time.  The hardest part of the recipe was making the green chile paste, which I will admit I could have done a lot better with.  First off, when Isa says to use a coffee grinder to grind your spices DO IT.  Don’t think this would be the best time to use your mortar and pestle that has been sitting untouched for almost a year.  Because if you are me there is no way that you will be able to grind the spices into a powder.  But the coffee grinder you don’t use very often would have done the job. (more…)


Vegan Adventure #3 August 22, 2008

Filed under: Curry,Vegan — pastrybrush @ 7:00 am
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The Vegan Adventure continues with Chickpea and Spinach Curry. I wasn’t too intrigued by this recipe when I first read it through. Until I went to The Post Punk Kitchen’s Flickr page and saw a picture that someone took when they made this recipe. It looked SO GOOD that I knew that I had to make it.

The only problem that I had with this recipe was trying to find asafoetida (hing powder). Fizzle was right when he said that it is hard to find. Since it was only optional, I gave up and did not use it. The curry turned out great. I have never had a real curry or gone to an India restaurant or anything to get curry. My usually curry consists of me buying a jar of curry paste and making something close to the recipe on the back of the jar. It usually involves 1 chopped onion, 1 can diced tomatoes, curry paste, chicken, and hot cooked rice. Yes, chicken….remember I am not vegan I only play one on TV. Wait, I mean I am just experimenting right now.