Tag Archives: vegan

Easy Vegetarian Curry Cuisine

Sometimes what you need for cooking inspiration at home is a good meal out. After eating at Everest on Grand, all I could think about was Indian food, so I decided to whip up a little curry.
curry

The only thing this Vegetarian Times recipe for Curried Potatoes with Cauliflower and Peas was missing was the tofu, so I added some on the side (not pictured). For meat eaters, consider adding some roasted chicken.

Here’s their recipe:

  • 2 tsp. ghee or melted butter (I used butter)
  • 1 10-oz. pkg. diced onions, or 1 large onion, chopped (2 cups) (I used onion)
  • 4 cloves garlic, minced (4 tsp.)
  • 2 tsp. minced fresh ginger
  • 1 ½ tsp. curry powder
  • 1 tsp. ground cumin
  • 1 tsp. brown mustard seeds (I used ½ tsp. ground mustard)
  • ½ tsp. ground turmeric
  • 6 Yukon gold potatoes, cut into ½-inch pieces (1½ lb.)
  • 1 head cauliflower, cored and cut into 1-inch pieces (1½ lb.)
  • 1 tsp. sugar
  • 1 cup frozen peas, thawed

1. Heat ghee in pressure cooker* over medium heat. Add onions, and cook 2 to 3 minutes, or until softened. Stir in garlic, ginger, curry powder, cumin, mustard seeds, and turmeric, and sauté 2 minutes. Add potatoes, cauliflower, sugar, and ½ cup water.

2. Close pressure cooker, and bring up to high pressure. Cook 5 minutes.

3. Release pressure with quick-release button, or transfer pressure cooker to sink, and run cool water over rim to release pressure.

4. Stir peas into cauliflower mixture, and season with salt and pepper, if desired. Serve hot or at room temperature.

Serves 6, ready in 30 minutes or less

* While I have a pressure cooker, I made mine on the stovetop. I followed the instructions above but simmered on low for 20-30 minutes.

** To make a vegan version of this vegetable curry, substitute vegetable oil for the ghee. Serve with rice and Cucumber Raita.

A Grand Evening at Everest

Sometimes despite my best efforts, my photos are an epic fail. Despite the bad photos, I hope that you will make a stop at Everest on Grand in St. Paul because the food will knock your socks off.

I had a real itch this week for non-American fare, so we headed out for Everest’s delicious Nepali, Tibetan and Indian options. We started with the Veggie Momos. Momos are steamed dumplings made with a mixture of vegetables and served with a house sauce of cilantro, tomato and spices – I would love to take this sauce home with me.

momo
Veggie Momos: Cabbage, spinach & onion mix.

The Husband went for the curry. The Chicken Tikka Masala is marinated boneless chicken breast roasted and then cooked in house tikka sauce. He ordered it “hot” and lived to tell the tale.

chicken curry
Tikka sauce is specialty spices blended in heavy cream with herbs
chau chau
Eek!! BLURRY! #drat

I opted for the Tofu Chau-Chau “medium+” spicy and it was perfect. What isn’t to like about sautéed wheat noodles with veggies?

Not only does Everest on Grand have tons of vegetarian, vegan and gluten-free options, they also do takeout and catering. They can feed every appetite, stop in today!

Fast Vietnamese Noodle Salad

Some weeks there is less healthy cooking in my life than I like to admit, this was one of those weeks. Fortunately, the one meal that I made was worth sharing! Vietnamese Noodle Salad with Chickpeas and Rainbow Carrots from Vegetarian Times:
vietnamese noodles

This gluten-free, vegan recipe is a cold noodle salad. After the cold blast of fall air we’d just had, I wanted something hot, hot, hot for dinner! I’d like to say that’s why I used chile garlic sauce instead of sweet chile sauce but I’d be lying. I didn’t have any sweet chile sauce, so I opted to go for a spicy substitution instead. The ruling? I really liked it. It was quick and simple, ready in less than 30 minutes and my spicy version was warming even though the dish was cool.

Here’s the recipe from Vegetarian Times (October 2013 p.29):

  • 4 oz. thin rice noodles
  • 6 Tbs. sweet chile sauce (I used red chile garlic sauce)
  • 2 Tbs. lime juice
  • 3 cups thinly sliced napa cabbage
  • 2 rainbow carrots, sliced into thin coins (1 cup) (I used regular carrots)
  • ¾ cup cooked chickpeas
  • ¼ cup cilantro leaves
  • 2 Tbs. finely chopped fresh mint
  • ¼ cup toasted unsalted cashews, chopped (I was so hungry, I didn’t chop the cashews)

1. Prepare rice noodles according to package directions. Drain in colander, and rinse under cold water until completely cooled.

2. Stir together sweet chile sauce and lime juice in measuring cup or small bowl.

3. Combine noodles, cabbage, carrots, chickpeas, cilantro, and mint in large bowl. Add chile sauce mixture, and toss to coat. Garnish with toasted cashews.

Serves 4, ready in less than 30 minutes.