Richa’s second cookbook is full of flavor and recipes for awesome sauces. In fact, she arranges the book around these sauces in chapters like Peanut Butter and Coconut, Masala and more. The rest of the chapters divide into more traditional groupings like burgers and sweets.
Heat the oil in a large skillet over medium heat. Add the cumin and mustard seeds. Cook until the cumin seeds change color, 1 to 2 minutes. Add the onion and cook until it is translucent, 5 to 6 minutes.
Meanwhile, in a blender, blend the tomato, garlic, and ginger into a coarse puree. Add the tomato mixture, turmeric, cayenne, coriander, ground cumin, and garam masala to the skillet. Cook, stirring occasionally, until the puree thickens and the garlic is fragrant, 5 to 6 minutes.
Add the potatoes, salt, and water. Cover the skillet and cook for 10 to 11 minutes. Add the peas. Taste and adjust the seasonings. Reduce the heat to medium-low. Simmer for another 10 to 12 minutes, or until the potatoes are cooked to your preference. Add additional water if the potatoes start to stick or if you prefer more curry. Add the cilantro and lemon juice (if using).
Today’s recipe roundup revolves around air fryers. If you’re looking to buy one, my new favorite is the GoWise XL pictured above and you can look at it’s details on Amazon. It’s bigger than the Phillips XL and hold a ton!
Want more choices in air fryers or to see my favorite accessories? There’s a page for that and you can read about it here.
Easy Air Fryer Seitan Vegan Riblets will show you just how easy it is to make your own seitan. You cook these twice, but because the air fryer is like a convection oven they still cook quickly enough to make for dinner right now!
Sometimes you don’t need a big pan of brownies around the house. Or maybe it’s just me that will eat them for breakfast if they are too handy? This recipes makes a small batch of brownies and cooks quickly in your air fryer!
Today I’m sharing a recipe from Hannah Kaminsky’s brand new book, Real Food Really Fast. It just happens to be perfect for Saint Patrick’s Day or any day you want a hearty veggie mash studded with greens. For me that is everyday!
The Cruciferous Colcannon is a mash of cabbage, kale, cauliflower, and broccoli. It’s naturally gluten-free and soy-free. Make it oil-free by water sautéing instead of using the oil. It’s been delicious every way I’ve tried it.
I got to know Hannah a few years ago on my Northwest tour. She joined in half way and we quickly became friends. Of course, sharing a room in a creepy hotel brings people together fast.
Don’t get me wrong because there were good times too, especially all the vegan restaurants we ate in and the most wonderful day at a farmers market. Thanks Hannah!
Hannah’s known for her dessert recipes, but she made some amazingly fast and delicious savory recipes in this book. If you’re new to being vegan or just need to get dinner on your table in a flash, you are going to want a copy of this book!
Some of the recipes that are on my to-try list:
Pho King Salad
Silky Matcha Miso Soup
Sausage Gumbo Burgers
Grilled Banana Foster Kebobs
Now I’m sure you’re hungry, so go make her Cruciferous Colcannon and let me know how you like it!
Vegan Cruciferous Colcannon from Real Food, Really Fast by Hannah Kaminsky
Reprinted with permission from Real Food, Really Fast by Hannah Kaminsky
For a delicious twist on the Irish staple, mashed broccoli and cauliflower join forces with kale, cabbage, and horseradish in this harmonious family reunion. They're all cruciferous vegetables, and all pitch-perfect when singing together as a modern ode to the beloved Emerald Isle staple. It will be hard to go back to plain old mashed potatoes once this fresh blend has graced your table.
Heat the oil in a large saucepan over medium heat. Add the kale and cabbage in handfuls, stirring until wilted down enough to comfortably accommodate all the green. Toss in the scallions and sauté for two more minutes to soften. Introduce the cauliflower and broccoli next, along with the vegetable stock. Cook for 4 - 5 minutes, until the vegetables are fork-tender.
Remove the vegetables from the heat and roughly mash with a potato masher. Add in the nutritional yeast, horseradish, salt, and nutmeg, stirring, folding, and mashing until the whole mixture is completely combined,
This bread is made with white whole wheat flour and gets its moisture from the lovely Idaho® Potato. Filled with a savory and toothsome jackfruit and shredded carrot bbq, these will be your new go-to party food, so make a double batch and keep some in the freezer.
This is another in my series of posts sponsored by the Idaho Potato Commission. I love potatoes, don’t you? Let me know your favorite way to cook with potatoes in the comments.
You can make the bread dough in advance if you want, or just plan in an hour for the dough to rise. Of course, that’s a great time to prepare the bbq. Look for jackfruit in your local Asian market and make sure you get young jackfruit in brine and not the sweet canned jackfruit in syrup.
You can also order jackfruit on Amazon if you can’t find it locally. Have you already tried jackfruit? If not, it doesn’t have much of a flavor, but the texture is really what you’re after.
I love making bread once the weather gets chilly. This bread is made with white whole wheat flour and gets its moisture from the lovely Idaho® Potato. Filled with a savory and toothsome jackfruit bbq, these will be your new go-to party food, so make a double batch and keep some in the freezer.
What’s jackfruit? It’s actually a giant fruit that can be used unripe or ripe in foods. We are using the unripe version. While it doesn’t have a strong flavor it does resemble pulled pork or chicken in texture making it the perfect meatless choice for a pulled bbq.
1 (20 oz/565 g) can of Jackfruit in brine, drained (not the one in syrup!)
2 cups carrot, shredded (sweet potato or butternut squash can be substituted)
Olive oil to brush over the top of the rolls, optional
Note: If possible make the bbq sauce the night before to assure the filling is completely cool.
Add the jackfruit to your slow cooker or a saucepan. Use your hands to shred it, breaking the solid pieces apart as best you can.
Mix in the shredded carrot, bbq sauce, and water. If you are using a slow cooker, cook on low for 7 to 9 hours. For stovetop cook covered over medium heat for about 15 minutes then remove the lid and cook until the sauce is thick. Let the sauce cool completely.
Add the mashed potatoes, potato cooking water, olive oil, and aquafaba in a mixing bowl or your mixer.
Mix well and sprinkle the yeast and sugar over the top and let it sit for 10 to 15 minutes, or until the yeast begins to foam. Mix in the flour cup by cup and add the salt with the final cup of flour. The dough should be soft, but should not stick to your hands. If it’s still sticky add more flour.
Once the dough comes together either switch to the dough hook in your mixer and knead for about 10 minutes or turn out the dough onto a floured cutting board and knead until the dough begins to feel like your earlobe. Earlobe? Yes, you read that correctly. If you squeeze your earlobe it feels about the same as well kneaded dough, so it’s a great benchmark.
Transfer the dough to an oiled mixing bowl and rub oil on top of the dough to keep from drying out. Cover with a clean dish towel and let it rise until it doubles in size, about 1 hour.
Preheat your oven to 350°F and oil two pie pans.
Roll the risen dough onto a floured cutting board and cut into 16 equal pieces. Roll each one into a ball. Spread a bit of flour onto work surface and pat the circle in it. Turn the disk over and pat again. This should give you a pretty even circle, but you can use a rolling pin if you find that easier. Do not roll thin or your filling will burst out while cooking.
Take 3 tablespoons of cooled bbq filling, place in the center of the dough round, and carefully pull up the edges to meet. Pinch to seal the edges. Hint: if your hands get wet or the edges get coated with the bbq sauce it will not seal well. Place the filled roll in one of the prepared pans, then repeat until all the rolls are filled and in the prepared pans. Brush the tops with olive oil.
Bake for 20 to 30 minutes, or until the tops are browned and firm to the touch.
I love making seitan in my air fryer. It’s a different texture than steamed and is perfect for these double baked Easy Air Fryer Seitan Vegan Riblets from my book, Vegan Cooking in Your Air Fryer.
First you mix the seitan together in your food processor, then you press it into a shape and size that fits into your air fryer. Cut it in half so it will cook faster. Then cook those pieces in your air fryer until they get puffy. And believe me, they are gonna to puff up more than you can imagine!
Then we take those large pieces out and let cool for a bit. Then slice 1/2 inch riblets from both pieces, toss with your BBQ sauce and cook for the last time. Don’t worry if there are parts that are thinner than others or pieces with some holes. I promise you it will make an out of this world texture!
New Vegan Tip: Be sure to look at the ingredients on bbq sauces, many have anchovies in them, sometimes in the form of Worcestershire sauce.
Pulse until mixed well. Let the our settle, then drizzle the water in through the top opening while you have the processor on.
Then let the food processor run for about 3 minutes more to knead the seitan. Remove the dough and put it on a cutting board and knead a little bit more with your hands.
Press and pull the dough into a circle or square shape that will fitt into your air fryer basket. Then cut it in half so that it will cook a little faster and more evenly.
Place the 2 seitan pieces into your air fryer and cook on 370°F (188°C) for 8 minutes. Then flip the pieces over and cook 5 minutes more.
You could stop here and cut into chunks to use in stir-fries, slice thin for sandwiches or cut into pieces and pulse in your food processor to make ground seitan for tacos or spaghetti sauce.
Or go ahead and make riblets! Slice half of the seitan into 1⁄2-inch (12-mm) wide strips, then toss with about 1⁄4 cup (60 ml) of your favorite BBQ sauce. Place in an oven-safe container that fits into your air fryer and cook at 370°F (188°C) for 5 minutes.
Pineapple Rum Beans are one of the most popular recipes in The Great Vegan Bean Book and very easy to make. I serve them over mashed sweet potatoes that are full of flavor.
Black Runner beans are my favorite in the Pineapple Rum Beans though you can certainly use kidney beans in the place to make it a very budget-friendly meal. Sweet potatoes are gold on the dinner table. Full of nutrition, great sweet flavor sweet potatoes make a plain old meal into something fantastic. I went over the top by adding coconut milk and lime to them.
Pineapple Rum Beans from The Great Vegan Bean Book
Finally, I was in the mood to make a recipe for Valentines Day. I went back to my favorite floral flavor – roses. This time I used it in a Rose Syrup Cocktail. You can leave out the tequila if you don’t imbibe, and I have a few ways for you to make your own rose syrup.
This jar of Wild Hibiscus Flowers in Rose Syrup has been sitting in my cabinet since Eat, Write, Retreat last year. I’ve been saving it for months so it’s my inspiration for this cocktail. The syrup gets its red color from the hibiscus flowers so you won’t find artificial or non-vegan food colorings in this.
Don’t have a fancy schmancy bottle of Wild Hibiscus Flowers in Rose Syrup lurking in your cabinet? There is a touch of soy lecithin in it and maybe you can’t have soy? Don’t worry, because I’m going to tell you how to make your own in a flash. Just keep reading.
Don’t make the rose syrup at all and add some rose water to taste to the lemonade and tequila mixture.
If you’re out of lemonade just squeeze 1/2 lemon into a glass and sweeten it with the sweetener of your choice, then add a little rose water to taste.
Since you can just leave out the tequila to make it a mocktail, there’s really no excuse to not make this. Well, there is one. If you hate all drinks and food that taste like flowers you’re excused from this one!
It’s getting close to Valentine’s Day – are you ready? If you or someone you want to give a treat to is avoiding sugar, this recipe for Lavender Rose Baked Donuts is for you. You can also substitute sugar to make this without stevia, or use the sweetener of your choice.
These donuts are the perfect Valentine’s breakfast, afternoon snack, or even a cute dessert. The best part is, you won’t feel deprived at all. Each mini-donut only has 47 calories and 1.4 grams of sugar.
I used cornstarch as my powder base because it’s used in regular powdered sugar. You should be able to use arrowroot or another base, but you can buy organic cornstarch that is not GMO.
I also ground some culinary rose petals and mixed into my homemade powdered stevia to give it a slight pink tint.
Add cornstarch and stevia together and mix. Add in the rosewater little at a time so it makes little balls instead of one big mess in the center. Mix with a spoon or in a mortar and pestle until it's finely ground and looks like powdered sugar.
Don’t worry if you didn’t take the Instant Pot plunge yet, I added slow cooker instructions to the recipe so everyone can make it.
I used a lentil blend that’s often called autumn blend because of the multi-colors of the different type of lentils. You can use your own combination of lentils depending on what you have on hand. I like the blend because the yellow split peas and red lentils “melt” into the soup making it extra thick. You can make it using all plain brown lentils, but it won’t be as creamy.
So, what is an Instant Pot? It’s a brand of multi-cooker. It can pressure cook, slow cook, saute, cook rice, porridge and make homemade vegan yogurt too. I love mine and use it for cooking staples like beans, rice and oatmeal. It’s great for soups and stews too and I keep stretching the boundaries as usual.
I got my first one about a year ago. Any newfangled slow cooker is a shiny object that I want. I had been thinking about giving pressure cooking a go and this seemed like an easy way to try it out.
Vegan Instant Pot Lentil Vegetable Soup with Slow Cooker Variation
Everyone needs an easy go-to soup for winter. It can be because you're like me and don't want to leave the house if it's less than 40 degrees or you could be snowed in. This is made with ingredients you'd have on hand already and you can tweak it if you don't have everything.
for the saute
tablespoon olive oil (or dry saute for no added oil)
small onion, minced
clove garlic, minced
for the soup
medium potato, peeled and cubed
small sweet potato, peeled and cubed
medium carrots, cubed
cup lentil blend (autumn blend, pachraya massoor, or mix of yellow split peas, red lentils, Beluga lentils and brown lentil)
This Indian potato dish is perfect for when the month lasts longer than your grocery budget does. Aloo jeera just means cumin seed potatoes. It’s simple and requires just a few spices. If you don’t have them on hand, you can get a lot cheap at the Indian market or just exactly the small amounts you need from your local co-op’s bulk bins.
If you always have potatoes, rice, and spices on hand you can make this flavorful Indian meal anytime. It’s perfect on its own, but even better with a dal or black-eyed pea curry.
I eat mine with Indian mango pickles because I always have a jar in the fridge. They aren’t like American pickles at all. They are a little sour, salty, and a little goes a long way. I usually take a small piece and cut it up into teeny-weenie pieces and mix them up in my curry or dal.
This is by far my most favorite potato meal for when the month runs longer than your paycheck. If you are like me and always have potatoes, rice, and spices on hand you can make this flavorful Indian meal anytime. I serve mine with Indian mango pickles because I always have a jar in the fridge, but you don’t need those to enjoy all the spices of these delicious potatoes. Try serving this at your next dinner party and everyone will go crazy for them!
4 cups Idaho® Potatoes peeled and cut into chunks (about 4 large)
1 tablespoon mild oil (or dry saute the spices to make this oil-free)
Cover the potatoes with water in a medium saucepan and bring to a boil, then turn down to simmer and cook until you can pierce easily with a fork. This will take about 10 minutes. Strain the water off and set aside.
Heat the oil over medium heat in a large saute pan.
Once the oil is hot add the cumin seeds and toast for about 1 minute or until they start to toast.