stairway to vegan

Sharing a journey into the world of fabulous vegan food.


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Lentil Curry Soup with Pita Bread #VeganMoFo

Lentil Curry Soup with Pita Bread

Lentil Curry Soup with Pita Bread

 

What a crazy week, there just doesn’t seem to be enough hours in the day. Is it just me, or are the days actually shorter. I don’t mean the amount of sunlight, but actual time. I swear I used to have more time to get things done…..

One great thing about posting all these soups and breads, is that I have lots of yummy meals always ready. Today’s post is a Lentil Curry Soup with Pita Bread. I am really loving making all these flat breads. They are quite simple and very tasty.

This weekend I will be cooking up a storm with the last of the recipes. including Gnocchi, Pretzels and Sourdough.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Lentil Curry Soup with Pita Bread

Lentil Curry Soup with Pita Bread

Lentil Curry Soup

Serves 6

  • 3 Tblspn Olive oil, divided
    1 medium onion, chopped
    1 medium carrot, finely chopped
  • sea salt and pepper to taste
    2 large garlic cloves, chopped, divided
    2 Tblspn (or more) curry powder
    1 cup French green lentils
    4 1/4 cups(or more) water, divided
    1  16-ounce can chickpeas drained, rinsed
    1 Tblspn fresh lemon juice
    2 Tblspns vegan butter
    2 green onions, thinly sliced
    1 lemon, cut into 6 wedges

Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion, carrot,  salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown.  Add  curry powder and stir until fragrant, about 1 minute. Add lentils and 4 cups water. Add extra salt  and pepper if required. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.

Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.

Add chickpea puree and butter to lentil soup. Add additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency.
Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.

Lentil Curry Soup with Pita Bread

Lentil Curry Soup with Pita Bread

Pita Bread

Makes 8 Pita’s

  • 1/2  tspn dry yeast
    1 1/4 cups warm water (approximately 105 degrees F)
    1 cup whole wheat flour
    2 cups unbleached all-purpose or bread flour
    1/2 Tblspn salt
    1 Tblspn olive oil

Sprinkle the yeast over the warm water in a large bread bowl. Stir to dissolve. Add whole wheat flour, one cup at a time, then 1 cup white flour. Stir 100 times (one minute) in the same direction to activate the gluten in the flour. Let this sponge rest for at least 10 minutes or as long as 2 hours.

Sprinkle salt over the sponge and stir in the olive oil. Mix well. Add white flour, one cup at a time. When the dough is too stiff to stir, turn it out onto a lightly floured bread board and knead for 8 to 10 minutes, until dough is smooth and elastic. Return the dough to a lightly oiled bread bowl and cover with plastic wrap. Let rise until at least double in size, approximately 1 1/2 hours. Gently punch down.

This amount of dough will make approximately 8 pita’s if rolled out into circles approximately 8 to 9 inches in diameter and less than 1/4-inch thick. :

Place baking sheets, on a rack in the bottom third of your oven, leaving a one inch gap all around to allow air to circulate. Preheat oven to 450 degrees.  Divide dough into eight equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle 8 to 9 inches in diameter. You may wish to roll out all eight before starting to bake. Cover rolled out breads, but do not stack.

Bake 2 at a time (or more if your oven is larger) directly on  baking sheets. Bake each bread for 3 or 4 minutes, until the bread has gone into a full “balloon” or until it is starting to turn lightly golden, whichever happens first. When baked, remove, place on a rack for about five minutes to let cool slightly, then wrap breads in a large kitchen towel (this will keep the breads soft).

Lentil Curry Soup with Pita Bread

Lentil Curry Soup with Pita Bread

 

Nutrition Facts
Serving Size 226 g
Amount Per Serving
Calories 723 Calories from Fat 163
% Daily Value*
Total Fat 18.2g 28%
Saturated Fat 2.8g 14%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 644mg 27%
Potassium 1089mg 31%
Total Carbohydrates 113.1g 38%
Dietary Fiber 24.9g 100%
Sugars 9.7g
Protein 28.5g
Vitamin A 37% Vitamin C 25%
Calcium 12% Iron 57%
Nutrition Grade A
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Lentil Curry Soup with Pita Bread

Lentil Curry Soup with Pita Bread

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#Festive Bites….. #hors d’oeuvres with #pomegranate and #avocado

Festive Bites

Festive Bites

Jingle bells…..jingle bells…..jingle all the way….., fortunately you cannot hear me singing (I have the worst voice) so you will just have to use your imagination.

Most of my gifts have been bought, except the last-minute purchases, traditionally done on Christmas Eve. Dont you just love going out on Christmas Eve and experiencing the energy (and sometimes desperation) of all the other shoppers?

With a couple of weeks left till the big day, I want to try to come up with the perfect main course. As the only vegan in my family, I usually make my own main dish, leaving my daughter and son-in-law to focus on the traditional dishes. This year I would love to have a spectacular dish to share with them. While I agree vegans do not need to replicate a “turkey”, I must admit, I am drawn to that taste and aroma. I guess I am a just sucker for tradition, (growing up in Australia, we would have a full tranditional hot meal complete with hot Christmas pudding even though it was the middle of summer and the temperature was usually north of 30 C). So if anyone has a favourite recipe crammed full of sage, cranberries, stuffing etc, please let me know.

One of the other nice parts of the Christmas season is getting together with friends and family, either a planned get together, or a spontaneous visit. With a few simple ingredients kept on  hand, you can whip up some delicious hors d’oeuvres in two minutes flat.

This week, while I was out doing Christmas shopping recon, I found these individual spoons for serving bite size hors d’oeuvres. What a wonderful idea.

The two recipes below use fairly common ingredients and deliver a great taste and festive visual.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Festive Bites

Festive Bites

Two Festive Bites:

Pomegranate Mango Guacamole Bites and Avocado Cucumber Ceviche

Pomegranate Mango

makes approx 2 1/2 cups

  • 2 ripe avocados
  • 1/2 cup onion finely chopped
  • 1 fresh serrano (or jalapeno) chile, finely minced
  • juice of 1 lime
  • 1/2 cup pomegranate seeds
  • 1/2 cup mango, finely diced
  • 1/4 cup finely chopped cilantro (or parsley)

Mash avocado. In separate bowl, combine onion, chile and lime juice. Add avocado and mix well. Fold in pomegranate seeds, mango and cilantro.

Place 1 tblspn of mixture onto individual serving spoons. Keep chilled until ready to serve.

You could also have this as a spread/dip with crackers.

Avocado Cucumber Vegan Ceviche

makes approx 2 cups

Vinegarette

  • 1/2 small onion finely minced
  • juice of 2 limes
  • 1.2 tspn tabasco (or other hot) sauce
  • 2 Tblspns olive oil
  • sea salt and ground pepper to taste

Ceviche

  • 1 small or 1/2 large cucumber diced finely (if possible, leave skin on for green contrast)
  • 4 roma tomato’s finely diced (remove seeds if desired)
  • 1/2 avocado diced finely
  • parsley or chives to garnish

Make vinegarette by combining all ingredients in a small bowl and whisk together. Let sit for 10 mins to allow flavours to mix.

In separate bowl, combine cucumber, tomato’s and avocado. Add in vinegarette and mix well.

To serve, place tablespoonfuls into individual serving spoons. Top with sprig of parsley or a couple of chives. Keep chilled until ready to serve.

This is also delicious as a dip with corn chips, or you can leave the cucumber and tomato in large slices and drizzle the vinegarette over the top as a side salad.

Festive Bites

Festive Bites

 

Nutrition Facts Mango Pomegranate
Serving Size 30 g
Amount Per Serving
Calories 37 Calories from Fat 29
% Daily Value*
Total Fat 3.2g 5%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrates 1.4g 0%
Dietary Fiber 1.2g 5%
Sugars 0.7g
Protein 0.5g
Vitamin A   2% Vitamin C 13%
Calcium 0% Iron 1%
Nutrition Grade B+
* Based on a 2000 calorie diet

Nutritional Analysis

Good points

 

Nutrition Facts Cucumber/Avocado Cerviche
Serving Size 57 g
Amount Per Serving
Calories 29 Calories from Fat 18
% Daily Value*
Total Fat 2.0g 3%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrates 2.9g 1%
Dietary Fiber 0.9g 4%
Sugars 1.1g
Protein 0.6g
Vitamin A   4% Vitamin C 14%
Calcium 0% Iron 1%
Nutrition Grade A
* Based on a 2000 calorie diet

Nutritional Analysis

Good points

 


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Spicy Thai Noodle Bowl #vegan #gluten free

Spicy Thai Noodle Bowl

Spicy Thai Noodle Bowl

What do you get when you add brown rice penne noodles to a spicy Thai vegetable soup? A delicious Spicy Thai Noodle Bowl. Perfect for a cool Fall Sunday lunch. The addition of the brown rice noodles makes this a perfect comfort food while keeping it gluten-free.

The mixture of white and sweet potato’s satisfy my love of anything potato while upping the nutrition and fibre content. You may think having both potato’s and noodles in the same dish is a little overload, but for me it is just right. You could always substitute the white potato’s for any other vegetable of choice, but for me, the only thing better than potato’s or pasta, is potato’s and pasta.

Spicy Thai Noodle Bowl

Spicy Thai Noodle Bowl

The spice level in this soup is quite high, but if you leave it overnight before serving, a lot of the heat is reduced. I love a nice spicy dish during the colder months, somehow it warms you up from the inside. Feel free to change the level of spice to your personal taste. Reduce the amount of Thai Chilli Sauce, or the jalepeno, or remove the seeds from the jalepeno, all will lower the heat.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Spicy Thai Noodle Bowl

Spicy Thai Noodle Bowl

Spicy Thai Noodle Bowl

  • Serves 8
  • 4 cloves garlic peeled
  • 1 jalapeno pepper
  • 2 Tblspns fresh ginger
  • 3 large onions cut in half
  • 2 medium carrots
  • 6 cups vegetable stock
  • 2 Tblspns ground coriander
  • 4 Tblspns Sweet Thai Chilli Sauce
  • 2 medium sweet potato’s chopped
  • 2 medium white potato’s chopped
  • juice from 2 limes
  • 4 cups cooked brown rice penne
  • fresh basil to garnish if desired.

Place garlic, jalapeno, ginger and onions in a food processor. Pulse a few times until very finely diced (alternately, you can finely dice or grate by hand).

Add garlic mixture to  a large pot with 1 cup of the vegetable stock and place over medium heat.

Run carrots through food processor with the slicing blade (or cut thinly by hand). Add to pot with garlic mixture.

Add coriander and Sweet Thai Chilli Sauce to pot with remaining vegetable stock. Heat to a simmer.

Add chopped sweet and white potato’s. Continue to simmer for 10 mins or until potato’s and carrots are tender. Turn off heat,

Stir in juice from 2 limes,

Spoon 1/2 cup cooked penne into a bowl, ladle soup over top and if desired garnish with whole, or chopped fresh basil.

Spicy Thai Noodle Bowl

Spicy Thai Noodle Bowl

Nutrition Facts
Serving Size 302 g
Amount Per Serving
Calories 223 Calories from Fat 12
% Daily Value*
Total Fat 1.3g 2%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 253mg 11%
Total Carbohydrates 49.0g 16%
Dietary Fiber 5.8g 23%
Sugars 11.7g
Protein 4.4g
Vitamin A   161% Vitamin C 34%
Calcium 5% Iron 15%
Nutrition Grade B+
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points

 


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Sushi, Vegan MoFo Recipe #15

Sushi

Sushi

Every now and then I get a craving for Sushi.

I often make sushi with quinoa and brown rice, but this time, I went with the traditional white sticky rice. Sometimes you have to just go with the traditional.

It is really hard to estimate how much of each vegetable you will need, I usually have lots left over, but I just use the leftovers for a stirfry or to toss into a salad.

You can change the vegetables to suit your taste or what you have available, In the past I have used cucumber, snow peas, cabbage, daikon radish and shredded kale. I always add avocado for the creamy texture, but other than that, let your imagination run riot.

When you are preparing your vegetables, you need to slice them into long very thin strips.

I use a sushi mat to help roll the sushi, but you could also use a piece of parchment paper or aluminum foil.

I am heading to a three day conference in Toronto for work, so I am preparing a couple of extra recipes ahead of time. I have tofu marinating away in the fridge for a tasty Apricot Tofu Curry, that will be supper tomorrow night, and a Hearty Split Pea Soup for my Soup Sundays mini theme.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Sushi

Sushi

Sushi

makes 32 pieces

  • 1 cup uncooked sticky rice
  • 2 tblspns white wine or rice vinegar
  • 8 thin strips zucchini
  • 16 thin strips carrot
  • 1/2 avocado sliced thinly
  • 1/2 red pepper thinly sliced
  • 4 nori sheets
  • soy sauce for dipping

Rinse rice under cold water. Put in pot with  1 2/3 cups cold water. Place over high heat. Bring to a boil, cover, reduce heat to low and cook without touching for 15 mins.

Remove from heat and allow to cool. Add vinegar and mix. Set aside

Place one nori sheet on sushi mat. Cover with 1/4 of the rice, leaving 1/2 inch at top end bare. Make sure the rice is spread evenly over Nori,

Sushi

Sushi

Place 4 stips of carrot along the bottom (approx 1 inch up from edge) horizontally. Top with two strips of zucchine, 1/4 red pepper strips and 1/4 avocado.

Sushi

Sushi

Bring nori sheet up from bottom and roll tightly moving away from you. Wet the top edge with a little water to help stick. Roll completely inside sushi mat (or parchement paper). Press firmly along the roll to compress.

Sushi

Sushi

Repeat with remaining nori sheets, rice and vegetables.

Cut each log into eight equal pieces using a very sharp knife.

Sushi

Sushi

Serve with soy sauce to dip.

Sushi

Sus

Nutrition Facts
Serving Size 46 g
Amount Per Serving
Calories 33 Calories from Fat 8
% Daily Value*
Total Fat 0.9g 1%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrates 5.8g 2%
Dietary Fiber 0.9g 3%
Sugars 0.6g
Protein   0.8g
Vitamin A   13% Vitamin C 6%
Calcium 0% Iron 0%
Nutrition Grade B+
* Based on a 2000 calorie diet

Nutritional Analysis

Good points


2 Comments

Goldilocks and the Three Grains Porridge, Vegan Mofo Recipe #9

Goldilocks and the Three Grains Porridge

Goldilocks and the Three Grains Porridge

Technically this is not a dessert, but it is sweet, so I will count it towards my “few” sweet recipes.

With the cold crisp mornings we are having now, a nice warm bowl of porridge is a perfect start to the day and this porridge, topped with fresh berries, is “just right”

Rich creamy and sweet. This porridge is comfort food at its best. And your kitchen will be filled with the delicious aroma of cinnamon and vanilla.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Goldilocks and the Three Grains Porridge

Goldilocks and the Three Grains Porridge

Goldilocks and the Three Grains Porridge

Serves 4

  • 2/3 cup quinoa, soaked for 2 hours
  • 2/3 cup brown rice, soaked for 2 hours
  • 2/3 cup oats
  • ½ cup dates chopped
  • 1/3 tspn salt
  • 2 cups water
  • 1 ½ cups coconut milk
  • 1 tspn cinnamon
  • 1 tspn vanilla

Seasonal berries for garnish – or any other fresh fruit of choice

Place drained quinoa, brown rice, oats and dates in large pot. Add salt, water, coconut milk, and cinnamon, bring to a boil, cover and let simmer for 30 mins.

Remove from heat, stir in vanilla. Serve topped with fresh berries, or fruit.

Goldilocks and the Three Grains Porridge

Goldilocks and the Three Grains Porridge

Nutrition Facts
Serving Size 201 g
Amount Per Serving
Calories 357 Calories from Fat 149
% Daily Value*
Total Fat 16.5g 25%
Saturated Fat 13.0g 65%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 145mg 6%
Total Carbohydrates 48.4g 16%
Dietary Fiber 5.4g 22%
Sugars 11.5g
Protein 7.0g
Vitamin A   0% Vitamin C 3%
Calcium 4% Iron 15%
Nutrition Grade C
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points


2 Comments

Bean Sensation Salad. Vegan Mofo Recipe # 5

Summertime Bean Salad

Summertime Bean Salad

With summer quickly slipping away, I want to at least try to pretend the end is not near. What better way than a classic bean salad.

Note the large sun  hat in the picture, truth be told, we have not had any real need for a sun hat here for a while, and the forecast is not looking much better, but, I can dream.

We recetnly attended a pot luck and I tood this salad along. That way, I knew for sure, I would have something filling and delicious to eat that was vegan.

The mixture of four different kinds of beans, gives this salad tons of protein and fiber. Adding in the red peppers, onions and fresh herbs takes this from great to sensational.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Summertime Bean Salad

Summertime Bean Salad

Bean Sensation Salad

Serves  12

Dressing:

  • 2/3 cup balsamic vinegar
  • 1/3 cup olive oil
  • 3 cloves garlic minced
  • 2 tspn fresh basil, finely chopped
  • 2 tspn fresh tarragon, finely chopped
  • Salt and pepper to taste

Salad:

  • 2 cups red kidney beans
  • 2 cups white beans
  • 2 cups black beans
  • 2 cups chickpeas
  • 1 red pepper finely diced
  • 1 spanish onion sliced, lengthways

Dressing:

Add all ingredients to a bowl and whisk together

Salad:

Put all salad ingredients into a large bowl.  Add dressing and mix well.

Summertime Bean Salad

Summertime Bean Salad

Nutrition Facts
Serving Size 168 g
Amount Per Serving
Calories 503 Calories from Fat 78
% Daily Value*
Total Fat 8.7g 13%
Saturated Fat 1.2g 6%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 20mg 1%
Total Carbohydrates 80.6g 27%
Dietary Fiber 20.7g 83%
Sugars 6.2g
Protein 28.3g
Vitamin A   1% Vitamin C 7%
Calcium 18% Iron 52%
Nutrition Grade A
* Based on a 2000 calorie diet

Nutritional Analysis

Good points


5 Comments

Coconut Carrot Date Slice Vegan Mofo Recipe #4

Coconut Carrot Date Slice

Coconut Carrot Date Slic

As I have mentioned before, I do not have a sweet tooth, thank goodness. With my pasta and potato addictions, I would literally explode if I also went overboard on sugar. So in order to be fair and interesting I have challenged myself toremember to insert the odd sweet recipe.

Coconut Carrot Date Slice, is sweet with the dates and carrots, and tropical with the coconut. I also absolutely love the taste and smell of coconut. I have it everywhere in my home, shampoo, soap, air freshener, you name it, if it comes in coconut, I have it.

This slice is very similar to traditional carrot cake, but more dense and filling. Even though the sweetness did not draw me in, the coconut did and this slice, only lasted a few days in my kitchen before it was gone.

Cooper, the wonderdog, of course loved it, as his very fav veggie, carrots, were in the mix and he got his four slices.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Coconut Carrot Date Slice

Coconut Carrot Date Slice

Coconut Carrot Date Slice

8 slices

  • 1/2 cup Coconut Flour
  • 1/2 cup Whole Wheat Flour
  • 1 tspn baking powder
  • 1 tspn baking soda
  • 1 tspn cinnamon
  • 1/4 tspn nutmeg
  • 1/8 tspn allspice
  • 9 tblspns water
  • 3 – 5 drops stevia to taste
  • 5 tblspns Almond milk
  • 2 tspns olive oil
  • 1 tspn vanilla extract
  • 1 cup finely shredded carrots
  • 1/2 cup shredded coconut
  • zest of 1 orange finely minced
  • 1/5 cup finely diced dates

Pre-heat oven to 350 F and place rack in middle.

Line 3 X 9 inch loaf pan with parchment paper.

Sift together both flours, baking powder, baking soda, cinnamon, nutmeg and allspice, Add back in the whole wheat flour husks. Whisk briefly to incorporate air into the dry ingredients.

Coconut Carrot Date Slice

In separate bowl, whisk together water, stevia, almond milk, olive oil and vanilla. Add to dry ingredients and mix together.

Stir in grated carrots, coconut and orange zest.

Fold in dates and pour into loaf pan.

Coconut Carrot Date Slice

Smooth top and place in oven. Bake 25 – 35 mins until brown and toothpick inserted in centre comes out clean. Removed from oven and allow to sit 5 mins before turning out onto a wire rack to cool.Place wire rack on top of  tin, turn upside down. Peel parchment paper off loaf. Place a second wire rack on bottom of loaf and invert.Allow to cool before serving.

Coconut Carrot Date Slice

Nutrition Facts
Serving Size 58 g
Amount Per Serving
Calories 168 Calories from Fat 61
% Daily Value*
Total Fat 6.8g 10%
Saturated Fat 4.9g 25%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 185mg 8%
Total Carbohydrates 24.0g 8%
Dietary Fiber 5.0g 20%
Sugars 9.9g
Protein 2.9g
Vitamin A   46% Vitamin C 2%
Calcium 4% Iron 5%
Nutrition Grade D+
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points