Category Archives: Lunch

Vegan “Butter” Cauliflower & Pilau

Leave a reply

Print
Vegan "Butter" Cauliflower

Total Time: 45 minutes

Serving Size: 4 servings

Ingredients

  • ROASTED CAULIFLOWER
  • 1 head of cauliflower broken into small florets
  • 1/2 bag of frozen peas (fresh peas are good, too)
  • 1 TSP turmeric
  • 1 TSP salt
  • 3 cardamom pods lightly crushed
  • 5 black peppercorns
  • 1 TBSP coconut oil melted
  • SAUCE
  • 1/2 cup coconut oil
  • 1 TSP ground cinnamon
  • 2 TBSP ground brazil nuts
  • 6 small green chillis
  • 2 TBSP fresh ginger grated
  • 2 cloves of garlic crushed
  • 2 dried bay leaves
  • 1 TBSP ground coriander
  • 1 TSP turmeric
  • 1 jar of diced tomatoes
  • 2 TSP salt
  • 2 TSP sugar
  • 1/3 can of coconut cream

Instructions

  1. Preheat oven to 350 F.
  2. In a large bowl, combine the melted coconut oil, turmeric, black peppercorns, crushed cardamom pods, and salt. Add cauliflower, put on the lid, and toss until the cauliflower is coated.
  3. Place the cauliflower mixture into a roasting tray and roast for 25 minutes.
  4. While the cauliflower is roasting, heat the coconut oil in a large cast-iron pan, add the cinnamon, green chillies, garlic, ginger, bay leaves, ground brazil nuts and sauce for 1 minute. Next, add the diced tomatoes, turmeric, ground coriander, salt, and sugar. Bring to a boil, put the lid on, and then simmer on low for 15 minutes.
  5. Take the cauliflower from the oven. Remove the peppercorns and cardamom pods and add it to the simmering sauce.
  6. Remove the bay leaves from the simmering sauce. Combine the coconut cream and sauce in a blender and blend until smooth.
  7. Return the sauce to the pan and add the peas and cauliflower. Simmer for 10 minutes.

Notes

Delicious with Vegan Jeera Pilau.

https://www.sinfultidbits.com/2019/03/vegan-butter-cauliflower-pilau/

Vegan Sweet Potato Stew

Leave a reply

Print
Vegan Fall Stew

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: 4

Ingredients

  • 1 TBSP Olive Oil
  • 1 diced yellow onion
  • 2 crushed cloves of garlic
  • 1/2 tsp minced ginger
  • 2 pounds yams chopped into one-inch chunks
  • 1/2 cup dry red lentils, rinsed and drained
  • 3 ripe vine tomatoes, peeled and chopped or 1 can/jar of diced tomatoes
  • 1 tsp ground cinnamon
  • 2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • dashes of cayenne pepper
  • 1/2 tsp salt
  • 4-5 cups vegetable stock & extra as needed
  • 1/4 cup creamy peanut butter
  • 4 cups curly kale chopped into small pieces
  • 1/4 cup chopped green onions
  • 1/04 cup chopped roasted and salted peanuts

Instructions

  1. Heat olive oil in a large pot set on medium heat.
  2. Add the onion and sauté until translucent (about 3 minutes). Add garlic and ginger and sauté another 3 minutes. Add the yams, red lentils, tomatoes, and spices and stir.
  3. Add 4 cups of vegetable broth or more to cover everything by 1 inch. When soup boils, reduce to a simmer and cook for 40-45 minutes or until sweet potatoes and lentil are tender. If you need more broth as the mixture cooks, add it.
  4. Add peanut butter and stir well.
  5. Either use an immersion blender to blend about half the soup so that it's still chunky or scoop out half the soup and blend it in a blender.
  6. Stir in kale and season to taste with pepper and salt.
  7. Serve each bowl topped with a TBSP of green onion and crushed peanuts.
https://www.sinfultidbits.com/2018/11/vegan-sweet-potato-stew/

Creole Kidney Beans & Rice

Leave a reply

Print
Creole Kidney Beans & Rice

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4 servings

Ingredients

  • 2 TBSP Olive Oil
  • 1 large yellow onion chopped
  • 1/2 cup of celery
  • 1 bell pepper chopped
  • 3 large cloves of garlic chopped
  • 1/2 TSP Thyme
  • 1/2 TSP Oregano
  • 1/2 TSP Cayenne pepper
  • Several dashes of hot pepper sauce
  • 1 1/2 Cups Vegetable Broth
  • 3/4 cup uncooked Basmati rice
  • 1 can Kidney beans washed and drained
  • 1 Bay Leaf
  • Salt to Taste

Instructions

  1. Heat oil in a large saucepan. Add onions, celery, bell pepper, and garlic and sauté for 2 to 3 minutes. Add remaining ingredients, bring to a boil, reduce heat, cover and simmer until liquid is absorbed for about 20 minutes. Remove Bay leaf before serving.
https://www.sinfultidbits.com/2015/11/creole-kidney-beans-rice/

Italian Parsnip Soup

Leave a reply

Print
Italian Parsnip Soup

Ingredients

  • 3 tbsp olive oil
  • 1 pound peeled parsnips cut into 1/2" cubes
  • 6c vegetable stock
  • 1/2c arborio rice
  • salt & pepper to taste
  • minced parsley for garnish

Instructions

  1. Heat oil in a soup pot with a lid
  2. Saute parsnips until they start to brown
  3. Pour in broth and bring to a boil
  4. Stir in rice then put the lid on
  5. Lower heat to medium and cook for 20 minutes
  6. Add salt & pepper
  7. Garnish with parsley and serve
https://www.sinfultidbits.com/2015/10/parsnip-soup/

Vegan Quinoa Chili

Leave a reply

Print
Vegan Quinoa Chili

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Ingredients

  • 2 cups cooked quinoa
  • 1 TBLSP olive oil
  • 4 garlic cloves minced
  • 1 onion diced
  • 2 15 ounce cans roasted diced tomatoes
  • 1 15 ounce can tomato sauce
  • 1 4.5 ounce can diced green chiles
  • 2 TBLSP vegan or cane sugar
  • 1 1/2 TBLSP hatch chili powder
  • 1 1/2 TSP paprika
  • 1/2 TSP cayenne pepper
  • 1/2 TSP ground coriander
  • 2 TSP cumin
  • Salt & Pepper to taste
  • 1 15 ounce can kidney beans
  • 1 15 ounce can black beans
  • 1 1/2 cups frozen or fresh corn kernels
  • 2 cups water
  • 3 TBLSP chopped fresh cilantro
  • 2 TBLSP of lime juice or the juice of 1 fresh lime
  • 1 avocado diced

Instructions

  1. Heat olive oil in a large pot over medium heat
  2. Cook minced garlic and diced onion for about 3 minutes until onions are translucent, stirring frequently
  3. Stir in quinoa, roasted diced tomatoes, tomato sauce, diced green chiles, sugar, spices, and salt & pepper to taste
  4. Stir in 2 cups of water
  5. Cover and simmer on low for 30 minutes until thickened
  6. Stir in beans, corn, cilantro, lime juice, and let simmer for another 5 minutes
  7. Delicious served with diced avocado on top
https://www.sinfultidbits.com/2014/05/vegan-chili/

Falafels

Leave a reply

Print
Falafels

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 16 bite-sized patties

These delicious falafel patties are great in salads, pitas, or dipped in hummus or garlic sauce.

I like to smother a pita with hummus, then layer it with lettuce, finely chopped tomatoes, onions, cucumber, bell peppers, kalamata olives, and then top it off with falafel patties drizzled with garlic sauce.

Ingredients

  • 4 cups kale, collard greens, or swiss chard stemmed and torn
  • 1 can chickpeas rinsed and drained
  • 2 elephant garlic cloves or 4 medium garlic cloves
  • 2 tbsp tahini
  • 1.5 tbsp lemon juice
  • 1/4 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 tbsp gluten-free all-purpose flour or oat flour
  • olive oil or rice oil for deep or pan frying

Instructions

  1. Combine greens, chickpeas, garlic, tahini, lemon juice, ground cumin, salt, and black pepper in a food processor.
  2. Transfer the mixture into a mixing bowl and stir in the flour. If the mixture is too thin, then add more flour 1 tablespoon at a time.
  3. Heat a large skillet over medium heat. Coat the pan with at least 2 tablespoons of oil.
  4. Use a small ice-cream scooper, mellon baller, or spoon to form small patties and place into the pan. Check the patties every minute or so. Once they are browned on one side, flip them over and continue to cook until the underside is golden brown, as well.
  5. Serve immediately inside a pita, on a salad, or with hummus or garlic dipping sauce.
  6. Store leftover falafel mixture in the refrigerator for up to three days.
https://www.sinfultidbits.com/2014/02/kale-falafels/