Roasted Red Pepper, Cauliflower & Garlic Dip

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Roasted Red Pepper, Cauliflower & Garlic dip

Ingredients

  • 6 cups chopped cauliflower (about 1 small head of cauliflower)
  • 2 red bell peppers quartered
  • 4 cloves peeled garlic
  • 1/4 cup olive oil, plus more as needed and for drizzling to serve
  • 2 teaspoons salt, plus more to taste
  • 1/2 teaspoon pepper, plus more to taste
  • 2 tablespoons apple cider vinegar
  • 1/3 cup tahini
  • 1 pinch cayenne pepper
  • 3 tablespoons water
  • 1 handful finely chopped herbs, toasted seeds, and/or crushed nuts to serve (optional)

Instructions

  1. Heat oven to 450°F.
  2. Toss cauliflower, peppers, and garlic together with olive oil, salt, and pepper, and spread out into an even layer on a baking sheet or baking dish.
  3. Roast in oven for about 30 minutes, stirring once midway through, until the cauliflower is tender enough that you can squash a floret easily with the tines of a fork. Let cool for a few minutes.
  4. In a food processor, blend roasted cauliflower, peppers, garlic, apple cider vinegar, tahini, cayenne, and a big pinch of salt. Add the water and blend for another couple of minutes until it’s smooth and light. Taste and adjust seasoning with additional salt, pepper, and apple cider vinegar as needed.
  5. Drizzle with your favorite toppings.
  6. You may store it for up to a week in the refrigerator.
https://www.sinfultidbits.com/2018/11/roasted-red-pepper-cauliflower-garlic-dip/

Vegan Sweet Potato Stew

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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/

Vegan GF Cranberry Maple Lentil Loaf

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Cranberry Maple Lentil Loaf

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6-7 servings

Ingredients

  • FOR THE LOAF
  • 2 cups cooked lentils
  • 3 TBSP chia seed
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup chopped walnuts
  • 1 TSP minced garlic
  • 1/2 TSP salt
  • 1 cup dried or fresh cranberries
  • 3 sprigs fresh thyme or 1/4 TSP dried thyme
  • 1/2 cup water
  • 2 TBSP olive oil
  • 1 cup GF oats
  • 2 small pieces of GF bread
  • FOR THE MAPLE GLAZE
  • 1 TBSP olive oil
  • 1 TBSP Balsamic vinegar
  • 1/4 cup maple syrup
  • 2 TBSP dijon mustard
  • dash of pepper

Instructions

  1. TO MAKE THE LOAF:
  2. Cook lentils. Measure out 2 cups and set aside.
  3. Combine your chia and water and set aside.
  4. Preheat oven to 350F.
  5. Combine your lentils, seasoning, cranberries, and vegetables in a cast-iron pan with oil and cook on medium until onions are cooked and lentils are soft. (Approx. 10 minutes)
  6. Combine your oats and bread in a food processor until you get a flour texture.
  7. Combine your oat flour to your lentil mixture, then add your chia mixture, and then add your chopped walnuts.
  8. Mash and mix everything together with hands or spoon, and then press into a 9x5 greased baking pan or muffin tin.
  9. Bake at 350F for 45 minutes.
  10. TO MAKE THE GLAZE:
  11. Combine the ingredients in a bowl and whisk until smooth.
  12. Remove the lentil loaf from the oven and coat with maple glaze. You will probably have extra glaze.
  13. Serve and enjoy!

Notes

To cook the lentils, use 3 cups of liquid (water or broth) to 1 cup of rinsed lentils. Bring to a boil, cover tightly, reduce heat, and simmer for 15-20 minutes. Drain the lentils and set aside.

https://www.sinfultidbits.com/2018/11/vegan-gf-cranberry-maple-lentil-loaf/

Rasam

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Rasam

Ingredients

  • 2 tbsp sunflower oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 red chili
  • 4 cloves of crushed garlic
  • 1 spring of curry leaves
  • 1/2 tsp asafoetida powder
  • 2c chopped fresh tomatoes
  • 1/2 tsp turmeric
  • 1 tsp salt
  • 1 tbsp tamarind paste (Aunt Patty's)
  • 1 tsp jaggery
  • 3c water
  • 1 spring of curry leaves
  • some chopped fresh cilantro
    • For the powder
  • 2 dry red chilies
  • 1/4 tsp fenugreek seeds
  • 1/2 tsp black peppercorns
  • 1.5 tsp cumin seeds

Instructions

  1. Dry roast the red chilis and fenugreek for a minute or so
  2. Add cumin and pepper and continue roasting until the fenugreek darkens a bit
  3. Set aside and grind into a powder when cool
  4. Heat oil in a saucepan that can hold everything
  5. Add mustard, cumin and red chili and roast until it crackles
  6. Add garlic, curry leaves, and asafoetida powder and saute a little longer
  7. Saute tomatoes, turmeric, and salt until the tomatoes turn mushy
  8. Add ground power and cook another 2 minutes
  9. Mix jaggery and tamarind paste with at least a cup of the water
  10. Add water to the saucepan and bring to a boil then turn down the heat and simmer for 5 minutes
  11. Add cilantro, cover the pan and turn off the heat
  12. Serve with rice or medu vada
https://www.sinfultidbits.com/2018/08/rasam/

Cauliflower Kootu

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Cauliflower Kootu

Ingredients

  • 4c veggie broth
  • 1c mansoor dal (red lentil)
  • 1/3c coconut oil
  • 2 dried chilies
  • 2 tbsp corriander seed
  • 1 tbsp cumin
  • 1 inch piece of cinnamon
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tbsp mustard seeds
  • 1/2 tsp fenugreek
  • 1 tsp salt
  • 2 c diced cauliflower
  • 2 c diced carrots
  • 4 cloves of garlic minced
  • 2 tbsp minced ginger
  • 1 can of coconut milk

Instructions

  1. In a large pot, dry roast the cumin, corriander, chilies, fenugreek, and cinnamon
  2. Grind those freshly roasted spices
  3. Heat up the coconut oil and fry the mustard seeds
  4. Add all spices, lentils, garlic, and ginger to the pot and fry for a few minutes while stirring
  5. Pour in the veggie broth and bring to a boil
  6. Reduce heat to lower and cover
  7. Cook for 25 minutes
  8. Add salt, canned coconut milk, and diced vegetables to the pot, stir well and cook for 5 more minutes
https://www.sinfultidbits.com/2017/11/cauliflower-kootu/

Saffron Rice

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2 pinches saffron threads
1 TBSP olive oil
1 small onion
2 cups basmati rice (be sure to rinse it)
3 3/4 cups vegetable broth (You can substitute with water & 1 TSP salt)
1 TSP salt (I use himalayan or sea salt)

Grind the saffron threads in a spice grinder into a powder, place them into a bowl, and add 1/4 cup of hot water and soak for five minutes.

In a large put, heat olive oil over medium heat and sauté the onions until they begin to caramelize (about 10 minutes).

Add the rice and saute for another minute, mixing the rice and onion together.

Add the saffron mixture and stir.

Add the broth, bring it to a boil, cover the pot and reduce the heat to low for 20 minutes or until all the stock is absorbed and the rice is tender. Fluff with a fork before serving.

Roasted Garlic Hummus

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Roasted Garlic Hummus

Ingredients

  • 1 large can of chickpeas rinsed
  • 2 TBSP tahini
  • 4 TBSP olive oil
  • 1/4 cup warm water
  • 1 head of garlic
  • 2 TBSP apple cider vinegar or the juice of one lemon
  • 1/4 TSP salt (I use himalayan or sea salt)

Instructions

  1. Preaheat oven to 375 F. Cut off the top of the head of garlic (so that the tops of most of the cloves are exposed), coat with olive oil, and wrap in tin foil. Roast the garlic in the oven for 1 hour. Allow the garlic head to cool, and then squeeze out the cloves into the blender or food processor.
  2. Place all of the ingredients in a blender or food processor and blend. If it's too thick, add more olive oil.
  3. Optional: Sprinkle with chopped parsley or paprika before serving.
  4. Tips: While I'm waiting for the garlic to roast, I place all of the other ingredients into the blender/food processor in the meantime.
https://www.sinfultidbits.com/2017/02/garlic-roasted-hummus/

 

Apple & Oat Blender Pancakes

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1 1/4 cup rolled oats
1 TBSP ground flax seeds
1 TSP baking powder
1 TSP baking soda
1/2 cup nondairy milk (oat, quinoa or sunflower work best)
1/2 cup unsweetened applesauce
2 TSP apple cider vinegar
2 TBSP maple syrup
1 TSP vanilla extract

Coconut oil (sunflower oil works great, too)

1. Grind oats in a blender to make oat flour.
2. Add all other dry ingredients and mix with a spatula.
3. Add all the wet ingredients and blend until combined.
4. Heat coconut oil on a cast iron skillet over low-medium heat on a gas stovetop.
5. Pour 1/4 cup of batter into the pan. Cook for about 3 minutes on each side. Repeat until all batter is gone.

Top with your favorite pancake toppings and enjoy!

Curry ‘n’ Chips

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Curry 'n' Chips

Ingredients

  • 1c red lentils
  • 4c veg broth
  • 1 small onion minced
  • 4 cloves garlic crushed
  • 1 medium sweet potato diced
  • 1 jar/can diced tomatoes
  • 2-4 dried whole red chilies
  • 1 tsp salt
  • 2 tbsp oil
  • 2lbs potatoes cut thin to your liking
  • oil for deep frying
  • salt
  • 2 tbsp curry powder

Instructions

  1. In a large pot with a lid fry garlic, onions, sweet potatoes and chilies oil for a bit
  2. Add lentils and fry a bit more
  3. Add tomatoes and broth stir it up and heat to boil
  4. Cover the pot and turn it down to low
  5. Cook for 30min
  6. Add salt and mash the curry with a potato masher until the sweet potato mixes in well
  7. While curry is cooking, steam the potatoes in a veggie steamer for 10 minutes
  8. Deep fry the potatoes in hot oil(375d) until just brown then remove and cool
  9. Wait for oil to reheat to 385d then fry the potatoes again
  10. Remove from oil
  11. Sprinkle curry powder and salt on fries and toss it to coat them
https://www.sinfultidbits.com/2016/07/curry-n-chips/

Channa Masala

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Channa Masala

Ingredients

  • 1/4c coconut oil
  • 1 tbsp mustard seeds
  • 1 inch fresh ginger
  • 1 small onion sliced
  • 4 garlic cloves
  • 1/4c vinegar
  • 1/2c water
  • 2x25oz cans garbanzo beans
  • 15oz full fat coconut milk
  • 1 tbsp sugar
  • 4oz tomato paste
  • 2tsp garam masala
  • 1 tsp salt

Instructions

  1. In a blender combine garlic, ginger, garam masala, vinegar and water until smooth. Put in the half of the onion towards the end and blend more.
  2. In a 12" skillet, heat the coconut oil. When hot, add the mustard seeds then add the contents of the blender a few seconds later. Fry for a bit then add the garbanzo beans to the pan with the salt.
  3. While frying, blend the coconut milk, sugar, and tomato paste in the same blender jar.
  4. After it's thoroughly blended together, add the contents to the frying pan and cook for 5-10 minutes until the appearance changes a darker red.
https://www.sinfultidbits.com/2016/05/channa-masala/