Slow Cooker Chickpea Cauliflower Coconut Curry

February 15, 2016 By: Megabeth Category: Main Dishes, Recipe

Chickpea Coconut CurrySnowy days are perfect to prepare a bunch of ingredients, throw them in a slow-cooker, and let the great smells waft through your house. Throw some basmati rice with a little bit of coconut milk in the slow cooker about a 1/2 hour before the curry is done, and you’ll have a great hearty meal!

Slow Cooker Chickpea Cauliflower Coconut Curry
 
Prep time
Cook time
Total time
 
A slow-cooked curry
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 4 - 6 servings
Ingredients
  • ½ white onion
  • 1 clove garlic, minced
  • 1 Tablespoon ginger, minced
  • 1 15.5 oz can chickpeas, drained
  • 1 lightly packed cup baby spinach
  • 1 lightly packed cup red leafed kale
  • 3 medium tomatoes, chopped
  • 1 cup small cauliflower florets
  • 1 sweet potato, peeled and diced
  • 1 cup light coconut milk
  • 1 cup vegetable broth
  • 1 Tablespoon garam masala
  • 1 teaspoon curry powder
  • 1 teaspoon salt
Instructions
  1. Put all ingredients in a slow cooker. 6 hours on low or 4 hours on high until all vegetables are tender.
  2. Serve over basmati rice.


 

 

Vegetarian Giro d’Italia: Italian Wedding Soup

May 31, 2010 By: Megabeth Category: Main Dishes, Other, Vegetarian Giro d'Italia

And now, we come to the end of the Vegetarian Giro d’Italia and our Last Supper. (Appropriate as Leonardo di Vinci was a vegetarian.)

It’s been a race of ups and down, surprises and nail biting stage wins. So, it’s time to celebrate much like one does at a wedding with some Italian Wedding Soup. Ah, but here’s where it gets tricky. The original name of this Italian soup is “minestra maritata” or “married soup”. This marriage is referring to the marriage of meat and vegetables not a wedding between two people.

Somehow, we Americans mistranslated these words and the misnomer was born.  Also remember that this is the Veggin’ way, so I also eliminate the meat part of the recipe as well. So, in the end, we all make compromises just like we accepted the fact that the winner wasn’t going to be Nibali, Evans, or Sastre.

Don’t you worry, I consulted my bible of vegetarian cooking, Vegetarian Times, for the best recipe and found this easy squeazy one that took no time to make. In fact, I had traveled all week, made the weary trip home from the airport, and had a bowl of hearty soup within 40 minutes of getting home without hardly breaking a sweat.

So, thank you for joining me on this tour of Italy. Be sure to stop by throughout the year as I tackle vegetarian recipes and reviews from all over the world.

Italian Wedding Soup
Vegetarian Times, October 2008

  • 4 Tbs. olive oil, divided
  • 1 medium white or yellow onion, finely chopped (1 cup)
  • 2 cloves garlic, minced (2 tsp.), plus 1 whole clove, peeled, divided
  • ¾ cup diced carrot
  • ¾ cup diced celery (Note: I omitted the celery due to personal taste)
  • 1 Tbs.  dried oregano
  • 1 Tbs. dried basil
  • 1 Tbs. dried parsley
  • 6 cups low-sodium vegetable broth
  • ¾ cup ditalini pasta
  • 1 pkg. vegan meatballs, defrosted (18 small meatballs)
  • 1 5-oz. pkg. fresh spinach (Note: I tried this with kale…I think spinach would be much better)
  • 2 Tbs. fresh lemon juice

Heat 2 Tbs. olive oil in large pot over medium-high heat. Add onion and minced garlic; sauté 5 minutes, or until beginning to soften. Stir in carrot and celery, and cook 5 minutes more, or until onion is soft and just beginning to brown. Add oregano, basil, and parsley, and cook 1 minute.

Stir in broth, and bring to a boil.

Reduce heat to medium, add ditalini, and cook at low boil 5 minutes, or half of cooking time stated in ditalini package directions.

Add meatballs, reduce heat to medium-low, and simmer 10 minutes.

Meanwhile, heat remaining 2 Tbs. oil in skillet over medium heat. Add remaining garlic clove, and crush with wooden spoon in oil while heating. Add spinach; cook 3 to 5 minutes, turning constantly so spinach becomes evenly coated and wilted, but still bright green.

After meatballs have simmered, add spinach and lemon juice to soup, and season with salt and pepper.

Vegetarian Giro d’Italia: Dutch Stamppot Boerenkool with Sausage (Mashed Potatoes with Kale)

May 08, 2010 By: Megabeth Category: Main Dishes

 Vegetarian Giro d'Italia: Stamppot with Sausage (Mashed potatoes with vegetables)

The Giro d’Italia begins today with an exciting burst of energy and lands us first in The Netherlands. That’s ok…shake it off.  It’s a bit confusing because I know you were expecting an Italian recipe. However, the time trial stage is set in beautiful Amsterdam so sit back, relax and enjoy the ride. Besides, we’ll get to Italy soon enough. In the meantime, we’ll just have to dive in head first in the Land of Cheese! Cheese! Glorious cheese! In fact, we’re klopt by cheese!

But one can’t live on cheese alone. Can they? Well, if one were to search for traditional Dutch foods you nearly get slammed in the face by a dish called “stamppot”. In short, stamppot is a farmers meal of mashed potatoes with vegetables mushed into veritable and absolute comfort food. Oh, yes, there is cheese in it but it doesn’t overwhelm the dish. It’s a versatile recipe using what you have on hand, so if you’ve got some potatoes and some vegetables hanging around you’ve got stamppot. This dish is served with a nice vegetarian sausage that you can quickly sear on the already hot griddle so it can be considered a one bowl meal.

Stamppot Boerenkool with Vegetarian Sausage

from LizzyGoesDutch.com

4 large red potatoes, peeled and chopped into even sized chunks
1 small red bell pepper
1 small yellow onion, diced
1 cup chopped kale
cubed cheese, about a handful (Note: I used a nice Dutch Yodeling Goat Gouda)
1/2 cup (or more if you like) milk
3-4 T. butter
1 tsp coarse spicy mustard
salt, pepper, cayenne, nutmeg


Bring a pot of salted water to boil.

Meanwhile heat a griddle pan. Throw on the bell pepper and flip until charred pretty well on all sides.

Core and dice it. Set aside in a small bowl.

When the water comes to a boil, add the potatoes and cook until tender. Drain the water. (Note: The original recipe did not say when to stir in the kale. I stirred the kale in after this step so some of the steam from the potatoes could soften it a bit.)

Saute the onions in some butter or oil until browned and caramelized. (You can use the same griddle pan that  you roasted the bell pepper on.) This is a good time to throw the vegetarian sausages on that same griddle pan again. Just move the onions over with the chopped up bell peppers.

Heat the milk, butter and mustard in the microwave until steaming.

Pour it into the drained potatoes, along with the seasonings.

Mash to desired consistency.


Stir in the charred bell peppers and caramelized onions.

Stir in the cheese cubes and divide into serving bowls. Serve each bowl with a grilled sausage.











CSA Delivery #4 – June 23, 2009

June 23, 2009 By: Megabeth Category: CSA Delivery

My CSA delivery arrived today. But, ok, come on, stop with the green onions, please? I still have two weeks worth of the suckers and I’ve yet to use them. Is there such a thing as green onion stew? Hmmm. Research is needed.

Meanwhile, the broccoli looks oh-so-good, the kale is fresh and healthy, and the snap peas are really cute. (Yes, I just called snap peas cute.) The red tip lettuce looks so delightfully ready to eat and I’m thrilled to receive little parsley plant. I hope I can make it thrive.


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