Tag Archives: what to make for a vegan

Guest Blogger: Vegan Masquerade – Maesri Curry Recipe

15 Aug

We love when bloggers come back for more guest posts. Here is the lovely Marissa living in North Dakota with her husband and two guinea pigs named Sage & Basil. You can enjoy her pervious post here. Keep up with her blog Vegan Masquerade via: Twitter, and the blog itself. Welcome back Marissa!

Disclaimer – This is my friend Brian’s recipe. @BrianLoeb on twitter. We went vegan within a week of each other. He’s pretty much pure awesome.

Ingredients:

(2) 19-oz cans of coconut milk + 1/2 can water

(1) can Maesri Prik Khing Curry Paste

(1) tsp. cayenne pepper [more or less/this stuff ishot]

A few shakes dried mint leaves -(or)- 3-4 fresh mint leaves

(1) c. spinach

(1) c. mushrooms

(1) c. zucchini

(1) block of tofu – drained & cubed

A giant pot of brown rice

Start by bringing the cans of coconut milk to a boil [I kept the heat on medium high] – stirring frequently. I couldn’t find 19-oz cans so I bought three 14-oz cans and made it work.

Once the coconut milk is boiling, add the entire can of curry paste. Stir until dissolved.

Once the liquid is blended, stir in the spices. Warning – watch out with that cayenne. I think I added a bit more than a teaspoon and my mouth regretted it later. Less.Is.More. If you use fresh mint leaves, make sure you remove them before serving.

You could really use any veggies that you have lying around. I have a bunch of zucchini lying around that I haven’t figured out what to do with yet so I threw a cup of those in there.

Mushrooms – which I did saute first in some olive oil.

Spinach – which you can either throw in the pot and let it wilt… or lay a bed on the rice to help retain some of it’s nutrients.

Finally, tofu – which for me, is a must for curry.

Let everything simmer at a medium heat until heated through and the tofu has sucked in the curry-flavor.

With this much coconut milk, it will be a soupy-consistancy. Serve hot over brown rice. This makes a lot – and is even better leftover.

Enjoy!

Guest Blogger: The Vegan Kat – Ginger Sesame Stir Fry with Seitan

24 May

Please welcome Kat, she is the author of The Vegan Kat.  She has been a vegan for nearly 4 years, and was vegetarian for about 6 years before going vegan. Her blog, The Vegan Kat, is her way of sharing recipes and showing that it’s not so hard to be vegan. Kat: “I’ve always enjoyed cooking and baking, so it’s good inspiration to continue trying new recipes and new foods.” Visit The Vegan Kat’s Facebook page here. Please welcome Kat!

I was in the mood for ginger and a healthy dose of veggies and this is the dish that resulted. It turned out really well especially for being a bit improvisational. Sometimes that’s the best way to cook! I make stir fries pretty often, but it was good to change things up and throw in some new flavors and veggies. It’s quite a colorful dish too. This is a quick and easy recipe that you can make on a weeknight, and the leftovers are perfect for lunch the next day!

Ingredients:

1 yellow squash
About 1 cup of French beans (or green beans)
1 red pepper
1 leek
1 yellow onion
1 or 2 shallots
5 cloves of garlic
1 heaping Tbsp of fresh grated ginger
sesame oil
1 package of seitan
1/4 – 1/2 cup of soy sauce
1/4 – 1/2 cup of rice vinegar
garlic powder
ground black pepper
sticky rice or noodles
sesame seeds

Directions:

  • Prepare your rice or noodles according to the package directions. I used sticky rice for this dish which worked out well. While the rice or noodles are cooking, prepare the rest of the dish.
  • Chop the yellow squash, french beans, red pepper, leek, yellow onion, and shallots. Press or mince the garlic and grate the ginger. Saute these ingredients in a large pan with some sesame oil.
  • In a separate pan saute the seitan in sesame oil so the edges get crispy.
  • Add about 1/4 of soy sauce and a 1/4 cup of rice vinegar to the veggies and let them simmer for a little bit to soak up the liquid.
  • Once the seitan is crispy, add about an 1/8-1/4 cup of soy and 1/8 to a 1/4 cup of rice vinegar. Start with less and add more to taste. Continue to saute so the seitan soaks up the flavor.
  • Combine the seitan with the veggies. Season with some garlic powder and ground black pepper to taste.
  • In a small pan, toast some sesame seeds over medium-low heat. It doesn’t take long for them to toast so keep an eye on them.
  • Once your rice or noodles are finished, spoon some into a bowl. Top with the veggies and seitan. Sprinkle some toasted sesame seeds on top.