2018-08-31 / Home & Garden

Star Chefs

Spicy Vegan Potato Curry

4 potatoes, peeled and
cubed
2 Tbsp. vegetable oil
1 yellow onion, diced
3 cloves garlic, minced
2 tsp. ground cumin
1-1/2 tsp.cayenne pepper
4 tsp. curry powder
4 tsp. garam masala
1 (1 inch) piece fresh
ginger root, peeled
and minced
2 tsp. salt
1 (14.5 ounce) can diced
tomatoes
1 (15 ounce) can garbanzo
beans (chickpeas),

rinsed and drained
1 (15 ounce) can peas,
drained
1 (14 ounce) can coconut
milk

Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.

Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

Quinoa Tabbouleh

2 cups water
1 cup quinoa
1 pinch salt
1/4 cup olive oil
1/2 tsp. sea salt
1/4 cup lemon juice
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions,
diced

2 carrots, grated
1 cup fresh parsley,
chopped

In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.

Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

Vegan Chocolate Cake

1-1/2 cups all-purpose
flour
1 cup white sugar
1/4 cup cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1/3 cup vegetable oil
1 tsp. vanilla extract

1 tsp. distilled white
vinegar
1 cup water

Preheat oven to 350 degrees. Lightly grease one 9x5 inch loaf pan.

Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.

Pour into prepared pan and bake at 350 degrees for 45 minutes. Remove from oven and allow to cool.

Marrakesh Vegetable Curry

1 sweet potato, peeled and
cubed
1 medium eggplant, cubed
1 green bell pepper,
chopped
1 red bell pepper, chopped
2 carrots, chopped
1 onion, chopped
6 Tbsp. olive oil
3 cloves garlic, minced
1 tsp. ground turmeric
1 Tbsp. curry powder
1 tsp. ground cinnamon
3/4 Tbsp. sea salt
3/4 tsp.cayenne pepper
1 (15 ounce) can garbanzo

beans, drained
1/4 cup blanched almonds
1 zucchini, sliced
2 Tbsp. raisins
1 cup orange juice
10 ounces spinach

In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.

In a medium sauce pan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.

Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.

Add spinach to pot and cook for 5 more minutes. Serve.

Baba Ghanoush

1 eggplant
1/4 cup lemon juice
1/4 cup tahini
2 Tbsp. sesame seeds
2 cloves garlic, minced
Salt and pepper to taste
1-1/2 Tbsp. olive oil

Preheat oven to 400 degrees. Lightly grease a baking sheet.

Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.

Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving. A roasted eggplant dip or spread. Delicious served with pita or vegetables, alongside hummus or on its own!

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