Potato Masala https://www.indianhealthyrecipes.com/potato-masala-aloo-masala/#wprm-recipe-container-37991
Just used potato, no dal, also didn't have onions so I used onion powder.
Moong Dal (modified) https://www.indianhealthyrecipes.com/moong-dal-recipe/
I didn't use tomato or onion in this, but I did use onion powder and lots of garlic in the tadka. This could have been vegan had I used oil instead of butter in the tadka
I made a version of a meatloaf while L was away at camp because she really doesn't like it.
I made another version last night. I think I turned out pretty good
2 medium carrots, chopped
1 small onion chopped
1-2 ribs of celery chopped
1-2 cloves garlic chopped
2 Tbsp olive oil
2 Tbsp tomato paste
2 Cups cooked kidney beans
1 cup cooked small white beans
1-1.5 Cups cooked quinoa
Sage about 4 large leaves
Thyme about 8 sprigs, leaves stripped
Oregano about 1-2 Tbsp finely chopped
Salt about 1/2 tsp or to taste
pepper
About 1/4 cup flaxseed ground or flaxseed meal
Saute the onion, garlic carrots and celery in the oil. When soft transfer to a food processor to chop into a paste. Add beans to food processor.
Transfer to a bowl to mix in the quinoa, herbs, salt pepper, and flaxseed meal. Let sit for 5 minutes while you prepare the loaf pan (spray with oil) and preheat the oven to 425. Bake for 25-30 minutes or until browning on the top.
It was still a little mushy, but mostly kept it's shape.
I made this burger - https://www.noracooks.com/chickpea-burger/
It was very dry, even after I added a flax egg. I used zucchini flour, maybe that was why?? The flavor was fairly bland, so I will try something else.
I want to try this one next:
https://www.makingthymeforhealth.com/mushroom-lentil-loaf/
I always struggle to find something to eat with mashed potatoes and for me, lentil loaf is a no- brainer. The rest of the family has other thoughts though.
This recipe turned out pretty good and only one gave it a thumbs down. The other two asked for second helpings, so I take it as a good sign.
In terms of content I made a few substitutions and left some other things out because I didn't read the recipe that closely.
I threw all the veggies and (eventually) the nuts in the food processor to get the pieces small. I find it makes for a better texture.
I reduced the carrots to 2, skipped the bread crumbs to make it gluten free, skipped the sunflower seeds and toasted the walnuts, and skipped the balsamic glaze for preference.
I used 2 tablespoons of ground flax. I mixed the ground flax into the sauteed veggies so I didn't need to add more water.
I used a mix of red lentils and split mung dal because that's what I had on hand. I didn't need to smash them after cooking since they just broke down.
After everything was precooked, I mixed it together with the chickpea flour and put it into two loaf pans that were coated with olive oil.
I didn't use as many herbs as the recipe called for and it definitely needed more flavor. So I will add more next time.
Also could do to add some more salt and pepper.
Overall, this will be my new go to lentil loaf recipe and I even have in the freezer for later.
https://minimalistbaker.com/easy-vegan-falafel/#wprm-recipe-container-35557
Made this for A&C. Used half mint and half cilantro. Omitted the ground coriander cause I couldn't find it. I didn't need any flour either.
I just made the balls and put them in a container to freeze
I made some freezer meals for A&C
Vegan baked pasta
https://www.noracooks.com/vegan-baked-ziti/#wprm-recipe-container-1613
Vegan black bean and zucchini enchiladas
I sorta winged it but I used these two recipes as a guide
Filling -https://www.veggieinspired.com/black-bean-zucchini-vegan-enchiladas/#recipe
I used a whole onion, but probably could have used a half, also 3 garlic cloves, a roasted red pepper added cumin and oregano after sauteing the onions and garlic. I also sprinkled a tablespoon of nutritional yeast.
Sauce - https://pinchofyum.com/5-minute-blender-enchilada-sauce
Used some regular chili powder and chipotle chili powder, along with a little cumin and oregano.
https://alexandracooks.com/2015/01/15/slow-cooker-gigante-beans-tomatoes-pancetta/
Since my family doesn't like beans, I brought the fancy Royal Corona beans to A&C's. I followed the recipe and added some roasted red peppers, because they have a huge Costco jar on hand. I also threw in a pinch of nutritional yeast for a vegan cheesy flavor. We ate this over some brown rice. It turned out great!
Update using an instant pot. I started with 28 minutes on high, but needed to add 5 more minutes as well as cooking on saute to reduce down the liquid. Or instead, use less water to start with. I think the red peppers added a lot of flavor, so I will try to include it next time. I have another 1/2 pound of royal Corona beans to use.
2nd time making it in the IP. 32 min on HP, NR. Used some red peppers. 3 cups of water instead of the 4 and fresh tomatoes from the garden. Since I had so many tomatoes, I could have used less water still. Though the beans weren't done yet either. After the NR, I did slow cook on hi for 4 hours. It was still more watery than I wanted, so I put it on saute to reduce the liquid by about 2 cups. The beans kept cooking through the remaining time and were perfect.
Made this for the teachers at Parent teacher conferences. It used up some white limas. A couple people said it was good, so I guess it was a hit 🤷
https://skinnyspatula.com/butter-bean-stew/
I made these for Christmas over two years ago and I'm finally posting. I really enjoyed them!
I used homemade peach jam in the middle 😋
https://cooking.nytimes.com/recipes/1020653-thumbprints-with-dulce-de-leche-nutella-or-jam?smid=ck-recipe-android-share
https://baranbakery.com/chocolate-ganache-cake/#mv-creation-339-jtr
I made this recipe because I had a lot of heavy cream to use up. I liked the frosting, but not the cake. The cake was a little dense and dry.
I made cranberry sauce, roasted Brussels sprouts, vegan pumpkin pie, and vegan pecan pie.
Pumpkin pie
https://www.noracooks.com/vegan-pumpkin-pie/#wprm-recipe-container-3405
Pecan pie
https://www.noracooks.com/vegan-pecan-pie/#wprm-recipe-container-11340
With the crust from https://minimalistbaker.com/pecan-pie-bars-vegan-gluten-free/
I planted more zucchini than we could use again. In addition to some of the same hits from last summer, here's what I tried making this summer
Chocolate zucchini loaf cake
https://cooking.nytimes.com/recipes/1023356-chocolate-zucchini-loaf-cake?smid=ck-recipe-android-share
I wasn't a huge fan and neither were the kids. Folks at work liked it though!
Zucchini cake with ginger and hazelnut
https://cooking.nytimes.com/recipes/9661-zucchini-cake-with-ginger-and-hazelnuts?smid=ck-recipe-android-share
I really liked this cake/quick bread. The first time I made it, I vegaized it by using a combination of ground flax and chia seeds and a frozen banana. I also didn't have hazelnuts so used walnuts instead. The second time i made it i followed the recipe more closely. I think I liked the first version better. Perhaps I will chop the hazelnut smaller next time.
I made this cake too,but it wasn't what I wanted (zucchini spice cake)
https://www.foodnetwork.com/recipes/ree-drummond/zucchini-cake-3075406
Our peach tree exploded with fruit this year. I made as much as I could with the fruit, including canning and freezing it. Here are some of what I made:
Peach cobblerhttps://tastesbetterfromscratch.com/peach-cobbler/#recipe
Canned peaches https://www.sustainablecooks.com/canning-peaches/#recipe
Peach cake https://www.elephantasticvegan.com/vegan-peach-crumb-cake/
I used some vegan butter that was a little rancid, so this probably could have been better ,but the vegans liked it.
I made this the other day
https://cooking.nytimes.com/recipes/1020839-vegetarian-swedish-meatballs?action=click&module=RecipeBox&pgType=recipebox-page®ion=meatball&rank=1
I enjoyed it much, but upon making it again, I would reduce the salt quite a bit. Also, I will have to reduce the amount of liquid. When I made it as a double batch, it was too wet, even after adding additional cracker crumbs. It baked ok, but were blobs vs spherical.
I'm trying to keep up with using my Rancho Gordo beans and decided to use the black eyed peas I received in the last bean club shipment for the New Year.
I used this recipe and I was happy how it came out. Hopefully it will bring good luck for this coming year.
https://www.africanbites.com/black-eyed-peas-recipe/#wprm-recipe-container-576856
Since the closest Indian restaurant is at least 50 miles away, I have been trying to make my own. Some tries have been more successful than others. The night after Diwali, I made a feast, and it was mostly for me and E, since the kids don’t really like it too much.
I made aloo mattar, not in the instant pot this time- https://www.manjulaskitchen.com/aloo-mattar-potatoes-and-green-peas/
Dal makhani, in the instant pot-https://www.manjulaskitchen.com/dal-makhani/
Chole palak, I used frozen kale because that’s what I had - https://www.manjulaskitchen.com/chole-palak-chickpeas-with-spinach/
and naan - https://rasamalaysia.com/naan/#mv-creation-11
I thought everything was wonderful. I really like the website I found for most of the recipes. The Dal makhani was a little more soupy than I wanted, but maybe it’s more authentic that way? 🤷🏼♀️
Vegan lentil loaf from Oh She Glows-https://ohsheglows.com/2011/01/01/ultimate-vegan-lentil-walnut-loaf/
Drunken Beans/Borracho beans from Rancho Gordo. I think I used pinto or Eye of the Goat - https://www.ranchogordo.com/blogs/recipes/drunken-beans
Jamie Oliver's veggie burger. This was ok, but still a little mushy. https://www.jamieoliver.com/recipes/vegetables-recipes/the-best-vegan-burger/
Used this recipe in the summer for garlic scape pesto. I remember it being pretty good. https://cooking.nytimes.com/recipes/1015301-garlic-scape-pesto?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=1
Made these green beans to accompany a tofu stir fry: https://dinnerthendessert.com/spicy-chinese-sichuan-green-beans/#wprm-recipe-container-8658
I have been working on making"take-out" at home. This was mentioned in my dinner FB group, so I thought I would try. I used lemon bc that's what I had on hand. Everyone else did not like it but I thought it was ok. Definitely a different flavor from a restaurant. https://cooking.nytimes.com/recipes/1014830-baingan-bharta?fbclid=IwAR1jeskJlooJDarwc1-p1oYCiMSV5fl6jzRlSWwLCawE5yUZ-R1HlcquDLI
These sauteed zucchini almost don't need a recipe, but they were delicious: https://www.kitchentreaty.com/7-minute-sauteed-zucchini-with-garlic-basil/
I think I had a lot of cabbage, so I made this slaw. It was ok, but I think I prefer a creamier dressing. https://downshiftology.com/recipes/vinegar-coleslaw-no-mayo/
I tried making a bread machine challah. I didn't like how it turned out, but I still ate it ...https://www.myjewishlearning.com/the-nosher/bread-machine-challah/
