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.


 

 

Sweet Potato and White Bean Veggie Burgers

May 05, 2012 By: Megabeth Category: Main Dishes, Sandwiches

This was sort of a recipe experiment in my  quest to come up with some good veggie burger recipes for this summer. The combo of the sweet potatoes and white beans goes nicely with the smoky adobo spice seasoning. If you don’t have adobo spice seasoning, then try some chipotles in adobo sauce or cajun seasonings which would also work well.

It took a little trial and error to figure out how to best cook these. Because the sweet potato is a bit sticky and the final mixture is a bit mushy, it takes a little bit to get it into a state where the patties won’t fall apart. You’ll need to adjust the amount of wheat flour and breadcrumbs you put into the mixture. Refrigeration before forming the mixture into patties helps and then refrigeration after you’ve made them into patties also helps.

I found the best way to cook these is to make smaller patties and put them into the oven to slow roast. Frying is fine, but you might find a little shove in the oven at the end may help solidify them a bit. So, just be prepared to do your own experimentation with refrigeration and the amount of breadcrumbs and flour you add into the mixture. I don’t think these would do well on a grill, but are fantastic as leftovers.

Sweet Potato and White Bean Veggie Burgers
by Megabeth

1 sweet potato, baked/cooked and peeled
2 15oz cans cannellini beans
1/2 cup wheat flour
1/4 cup breadcrumbs
2 teaspoons agave syrup
2 teaspoons hot sauce (or more to your liking)
3 teaspoons adobo seasoning
freshly ground pepper, to taste
panko crumbs

Place baked potato into bowl and mash with beans.

After the mixture is smooth from mashing, add all seasonings except for panko crumbs. Add more breadcrumbs to thicken mixture as needed.

Place in refrigerator, covered, for at least 30 minutes to solidify mixture. Form into patties and place back into refrigerator for at least another 30 minutes.

Coat patties with panko or breadcrumbs. Preheat oven to 425 degrees.

Add one tablespoon olive oil to bottom of cast iron pan. (Or, try some avocado oil in the pan.) Place patties on pan and bake for 30 minutes, flipping burgers halfway through. (Depending on size of patties, it may take longer than  30 minutes.) Towards the end of cooking, add cheese on your patties, if desired, and toast your burger buns in the oven. (Daiya vegan pepper jack shreds go well with these burgers.)

Serve with toppings of your choice – avocado, lettuce, tomato, onion, etc.

Quinoa and Roasted Vegetable Tacos

January 04, 2012 By: Megabeth Category: Main Dishes, Recipe

Remember that warm quinoa and corn salad I made a few recipes ago? Well, it’s back and paired up with some roasted vegetables to make a taco.

One thing I am always, Dear Reader, is honest. And, I must confess something here. The flavors of this recipe were really super good, but my execution of it was, well, terrible. You see, I picked up soft tacos rather than hard taco shells. The weight of the potato mixture and the quinoa made these next to impossible to pick up and eat. What’s the fun of a taco if you have to eat it with a knife and fork?

So, please note that my final pictures of nicely lined up tacos actually turned into a fiesta of food all over my plate. I ate them as a quasi-burrito then gave up and grabbed my fork.

Bottom line: use hard shells if you want to have a taco experience. Otherwise, fill soft tortillas and roll them up as a burrito. Or, just throw the roasted vegetables with the quinoa salad and dig in!

Quinoa and Vegetable Tacos
Vegetarian Journal, Vol. 30, Issue One 2011

  • 1 large sweet potato or yam, washed and diced
  • 1 medium potato, washed and diced
  • 1 onion, peeled, outer skin removed, and diced
  • 1 ½ cup sliced carrots (1/2-inch slices)
  • 1 Tablespoon olive oil
  • 1 ½ cups Warm Quinoa and Corn Salad
  • 1 ½ cups shredded lettuce
  • 1 or 2 cups chopped medium-sized tomatoes
  • Salsa
  • 1 package prepared vegan taco shells

Preheat oven to 350 degrees.

Place potatoes, onions, and carrots in a large baking dish.

Drizzle olive oil over vegetables and place in the oven. Roast vegetables, stirring occasionally for approximately 30 minutes or until vegetables are tender.

While the vegetables roast, assemble the remaining ingredients. Microwave the Quinoa and Corn Salad for a few minutes or until warmed. Layer the quinoa and corn, roasted vegetables, lettuce, tomatoes, and salsa in taco shells.

 

Lazy Dinner: Black Bean and Chipotle Goat Cheese Burritos

May 09, 2009 By: Megabeth Category: Main Dishes

Black Bean and Chipotle Goat Cheese Burritos

This burrito was created on the fly based on what I had sitting around. I was hungry and not in the mood to put an effort into either cooking or cleaning up. Even though these burritos were easy to make, the flavors were complex and delicious. This will definitely become one of my new “go to” meals. My in-house taste tester declared these burritos, “good good good good good!” So, I guess they were pretty durn good.

Black Bean and Chipotle Goat Cheese Burritos
by Megabeth

1 15.5oz can organic black beans, drained
1 sweet potato
2-3 T goat cheese
1-2 teaspoons chipotle hot sauce
4 whole wheat tortillas

Pierce sweet potato with a fork, place on a plate and cook in microwave for 4-5 minutes. Flip over about halfway through cooking. Cut open and set aside to cool.

Heat black beans in microwave for 2 minutes or until hot.

Place goat cheese in small bowl and add hot sauce to taste. Stir to combine. Of course, the more hot sauce you add, the hotter it will be so add a little and test to see if it has the “heat” you’d like.

Wrap tortillas in paper towels and heat in microwave for about 15 seconds.

On one half of the warm tortilla spread some of the goat cheese mixture. On other half, spread some of the sweet potatoes. Add black beans in the middle.

Black Bean and Chipotle Goat Cheese Burritos

Wrap into a burrito…and eat!

Black Bean and Chipotle Goat Cheese Burritos


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