Curry Tofu and Chickpea Stuffed Portobello

Curry Tofu and Chickpea Stuffed Portobello

Vegan

Preparation Time: 25 – 30 Minutes

Ingredients:

Stuffed Portobello

• 1 Portobello Mushroom Cap
• 1 Serving of Tofu (about 85 grams or 1/6 of a block)
• 1/5 Cup of Green Peas
• 1/3 Cup of Chickpeas
• 1/2 Tablespoon of Madras Curry Power

Side Veggies

• 1 Ounce Sliced Jalapeno
• 1/4 Cup Diced Tomatoes
• 1 Cup of Kale
• 1/4 Cup Diced Onion
• 1/4 Tablespoon of Madras Curry Powder

Instructions:

Pre-heat oven to 400 degrees. In a food processor or blender add 1/2 tbsp of Madras Curry Powder, peas, chickpeas, and tofu. Blend until well mixed, then spoon into the portobello mushroom cap. Place the portobello mushroom cap on a non-stick baking pan. Once the oven is pre-heated, place the portobello onto the bottom rack and time for 15 minutes.

While you are waiting for your stuffed portobello to bake, dice your side veggies, throw into a non-stick cooking pan and add 1/4 tbsp of Madras Curry Powder. Sauté veggies over medium heat, stirring occasionally until veggies start to become tender but still have crunch. Place on the side of your serving plate.

After 15 minutes, pull stuffed portobello from the oven. The mushroom should have a slightly wrinkled look and the chickpea/pea/tofu stuffing should have a slightly browned appearance over the top. Plate your mushroom and enjoy! I placed a bit of my homemade salsa over the top as a garnish.

Nutrition Facts:

Vegan Burger Patties – Sweet Potato Quinoa Curry

Vegan Burger Patties – Sweet Potato Quinoa Curry

In honor of Labor Day I wanted to post a recipe for a vegan-style cook out. I recently had a birthday and one of the things that I got was a food processor. Yes, I know, exciting and why did I not already have one? That is the very question I’ve been asking myself! Even if you don’t have a food processor, you can make this recipe. Also, the Ninja Bullet is only $19 bucks at Target right now, and it will allow you to make all kinds of cool stuff – so why not just go ahead and get one?

Back to the recipe. Sweet potato, quinoa, curry – holy moly, what more could you want?

Vegan

Preparation Time: 50-60 Minutes

Ingredients:

• 1/4 Cup of Dry Quinoa
• 1 Sweet Potato
• 2 Tablespoons of Madras Curry Powder (my favorite is Sun Brand)

Instructions:

Peel and cut the sweet potato into medium-sized cubes. Place into a medium cooking pot with 1 1/2 cups of water. Then, add quinoa into a small cooking pot with 1/2 a cup of water. Put both pots on the stove on high heat until water comes to a boil, then lower to medium to low-medium heat and allow to simmer. Cooking should take about 10-15 minutes. Sweet potatoes are done when they are tender and can be easily pierced with a fork. Quinoa is done when all water in the pot has been absorbed. Remove each pot from heat when finished.

Preheat oven to 400 degrees. While you are waiting for the oven to preheat, put sweet potatoes and quinoa into a food processor, then add two tablespoons of Madras Curry Powder. Blend until fine. (If you do not have a food processor you can use a mixing bowl and a whisk or a blender).

Using a spoon, portion out five even patties onto a sprayed baking pan. Once oven has finished preheating, place onto the bottom rack and bake for 15 minutes. After 15 minutes flip patties over and place back into the oven for another 15 minutes. Once finished, remove from oven and allow time to cool.

You can now eat them as they are, or create a delicious burger with your favorite ingredients! I tried sprouts, tomato, mushrooms, cucumber, and Tofutti sour cream on a multi-grain sandwich thin and it was delicious! The following day I ate one plain with tofu and Kashi 7-Grain waffles for breakfast. Mix it up!

Nutrition Facts (Based on 1 Patty):

Indian Chickenless Korma

Chickenless Korma

I think I once lived on almost nothing but homemade Indian food for a year straight – so beware the addictive nature of the comforting qualities of good Indian home cooking. You have been warned! In addition to the delicious meal you will create, you will also gain the benefits of a home that carries the wonderful, fragrant smell of curry. This meal is prepared for a single serving, so just double, triple, or quadruple the recipe as needed. It can be a wonderful at-home date night meal or at-home dinner night with friends.

Vegan

Preparation Time: 25-30 Minutes

Ingredients:

• 1 Cup frozen Bell Peppers & Onions (or fresh if preferred)
• 2 Tablespoons Madras Curry Powder (Sunbrand is my personal favorite)
• 1/4 Cup Unsweetened Cashew Milk
• 1/3 Package of Trader Joe’s Chickenless Strips (or any other seitan product)
• 1/4 Cup (uncooked) of Basmati or Jasmine rice (basmati preferred) *Note that the amount of water you add to your rice is always double the measurement of your rice. I.E. 1/4 cup rice = 1/2 cup water, 1/2 cup rice = 1 cup water, etc.

Additional Side Ingredients (*Note – Addition of raita can make the dish vegetarian and not vegan if Greek yogurt is used):

• 1/4 Piece of Naan bread (55 calories for 1/4 of naan)
  • Trader Joe’s makes a great tandoori naan which is vegan and can be found in the bread aisle – no egg or other dairy ingredients are used.
• 1/3 Cup of  Non-Dairy Yogurt, such as Amande Plain Cultured Almond Milk Yogurt (Raita recipe approx 40 calories per serving).
• 1/4 Cup of Diced Cucumber
• 1/4 Cup of Diced Tomato
• 1/4 Tablespoon of White Pepper
• 1/4 Tablespoon of Black Pepper

Instructions:

Using a medium pot with a lid, set the pot on the stove on high heat until a drop water evaporates quickly. Once hot, add a touch of olive oil or cooking spray for simmering your rice. Add 1/4 cup rice and allow to simmer for just a few seconds – you do not want it to burn! Add 1/2 cup of water and place the lid on the pot. Once rice and water has come to a boil, lower heat to 3 with the lid kept on. The rice must gently boil/simmer in the water as it cooks. You should check rice every couple minutes, but do not stir it – allow it to absorb the water. Rice should be done cooking based on the package instructions; cook time can vary based on the brand. You know your rice is done when it looks fluffy on the top, and taking a fork through the middle you can pull the rice back without seeing any excess water at the bottom of the pot. Once it is finished, pull it off the heat and set it aside with the lid on to keep hot.

When the rice looks like it is close to having all of the water absorbed, put your chickenless strips, bell peppers, and onions in a sprayed pan over medium heat. Add madras curry powder and cashew milk. Stir until all ingredients are mixed together. Continue to heat until hot, and bell peppers and onions have become slightly tender but still maintain crispness. Pull off heat.

Add your rice in the dish first, then serve your chickenless korma over the top. Below are the instructions for the additional side ingredients – naan and fresh raita.

Naan Instructions:

Cut naan to desired size; 1/4 portion of Trader Joe’s tandoori naan is approximately 55 calories. You can brush olive oil over the top if desired. Heat in the oven at 350 for 10 – 15 minutes. Remove from the oven once toasted and crisp. Serve on the side.

Raita Instructions:

Dice 1/4 cup or tomatoes and 1/4 cup of cucumbers fine. Add to 1/3 cup of non-dairy plain yogurt. Add 1/4 tablespoon of white pepper and 1/4 tablespoon of black pepper. Stir all ingredients together until blended well. Serve on side. Raita is approximately 40 calories per serving.

Nutrition Facts (based on single serving without sides):