DDD #78 – Vegan Red Lentil Curry or Soup (Instant Pot or Slow Cooker)

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All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Click the image above to watch my thwarted efforts at making a curry for rice.

 

 

Slow cookers.  Mmmmmm!  So satisfying.   Coming home to a house filled with the aroma of a fresh cooked meal is the next best thing to having a wife.  Or a husband.  Because the dogs just never seem to get motivated enough to cook.  Or maybe they do – but they just eat it all up themselves.  This recipe can be made either as a curry for over rice or as a soup.  If you are doing a version for rice – use a slow cooker.  I cannot figure out how to cook something as delicate as red lentils in the Instant Pot Pressure Cooker unless I want it to be a soup – which is how I salvaged this potential disaster.

 

 

 

This could also be made stove top in just the time it takes to cook the lentils but you might want to saute the onions a bit first to soften them.

Vegan Red Curry Lentils

feeds at least 2 very well with rice or  — make the soup

INGREDIENTS

1 1/2 cups lentils

1 TBS olive oil or coconut oil

10 oz can of Rotel or other diced or strained tomatoes

1 small onion – diced

1 TBS garlic cloves – minced

1 TBS fresh grated ginger – I used jarred

1 tsp ground cumin

2 TBS red curry paste

1 tsp turmeric

1 tsp salt

1-2 tsp cayenne pepper (according to your tolerance for heat)

1 tsp garam masala (recipe below if you cannot find it as garam masala)

1 TBS harissa or other hot sauce – like sriracha

2 cups water

1 (6 oz) can coconut milk

Chopped cilantro as garnish (and cook some rice to serve the lentils over if you did not make soup – I used brown Basmati).  A bit of vegan sour cream might be nice to stir into the soup – if you went that way.

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DIRECTIONS

SLOW COOKER CURRY (for rice)

Just stick all the ingredients into a slow cooker & set it on low.  Go away for 8-10 hours.  Or set it on high and it should be done in 2-3 hours.   Serve over steamed rice.  Garnish with cilantro & maybe additional hot sauce.

INSTANT POT SOUP

On the saute setting, saute the onion until soft.  Add everything else & cook on manual for 8-10 minutes.  Add more water to thin it to taste.

Serve with vegan sour cream & Sriracha & cilantro.

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Garam Masala

INGREDIENTS

1/2 tsp ground coriander

1/2 tsp ground black pepper

1/4 tsp ground cardamom

1/4 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp ground nutmeg

DDD #77 – Vegan Smoked Dal Makhani – Punjabi-Style – Instant Pot or Not!

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All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Click the image above to watch the video.

I love Indian food.  I always have.  I also love cooking with dry beans & lentils because they are so inexpensive & yield many servings for pennies per serving.  The only issue with Indian recipes is acquiring the exotic spices – which can be expensive if you do not buy them from an Indian market.  Ethnic markets are always the best place to buy spices because each will typically carry all you need for recipes from that area of the world and at greatly reduced prices.  If you do not live in an area with much diversity – Amazon is wonderful.  You can typically omit a few spices from most recipes with little loss of flavor but it is really satisfying to be as authentically true to a regional recipe as possible.   With Thai food, for example, getting fresh kaffir lime leaves & Thai basil makes an enormous difference.  You just open the packages of these things and are transported to your favorite Thai restaurant.  Indian food has a few staples that are hrd to get around – garam masala, for example.  But it is stuff like cardamom & fenugreek (methi) that add authenticity.  Fenugreek is an herb – pictured below – both fresh & dried.  It also comes in seed form & as a powder and it is ubiquitous in Indian recipes in one form or another.  It might be a good idea to research a few Indian recipes & stock up on the critical spices sif you want to experiment with this wonderful cuisine.  HERE is a list of the most used spices – garam masala being the most commonly used and that list omitted the kasoori (or kasuri) methi (dry fenugreek leaves) and I would add that to your list as well as amchoor (mango powder).

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I made a version of mahkani in July – seen above – my Spicy Vegan Dal Makhani (Beluga or Black Lentils) for the Slow Cooker.   That dish used beluga lentils & is not as authentic as today’s recipe. In today’s recipe I used whole black lentils (also called urad dal or black gram) and red kidney beans (rajma).    I not only soaked these beans overnight but I also cooked them in my slow cooker for 5 hours on high AND left them overnight to let the flavors meld.  I recommend this (though it is not necessary) to let the beans really soften & the flavors blend – so – if you are making this dish it takes two days before you are eating it.  Again, you definitely could eat it after the 5 hours but like many stew-type dishes – it gets better over time.  The good news is – there is no prep cooking for this dish so, except for cutting up an onion & 2 peppers – the slow cooker does all the work (except the smoking process – explained below).  The lentils & beans I used are below – dry – and as they looked after soaking them – separately – overnight.  As you can see – they changed color considerably.   This dish is traditionally very rich using varied amounts of butter & heavy cream.  I used only 2 TBS of vegan butter & 1/2 cup vegan sour cream – so this dish is not quite so heavy.

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As to smoking your dal makhani – it is VERY easy & I recommend it very highly.  It just requires a chunk of a natural charcoal & a small metal bowl.  You simply heat the coal over a burner until it is red hot, place it in a metal bowl & drizzle olive oil on it & place it atop your dal & put the lid on the slow cooker.  In ten minutes – you will have authentically, smoky goodness!  (The photo of the smoking charcoal is from my Smoked & Spicy Indian Eggplant Curry (Vegan – Vegetarian) – seen below.)

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Vegan Smoked Dal Makhani Punjabi-Style (Black Gram/Urad Dal & Rajma) – 

Serves 6+ with rice

INGREDIENTS

 1 cup dry black urad dal – soaked overnight

1/2 cup dry red kidney beans – soaked overnight

1 onion – diced

2 serrano (or jalapeno) peppers – seeded & diced

2 TBS vegan butter (or coconut or olive oil)

4 cups water (or vegetable stock)

1 cup tomato puree

1/4 tsp nutmeg

1 TBS garam masala

1/2 tsp amchoor

2 TBS dry methi leaves

1 tsp ground cumin

1 tsp ground coriander

1 tsp onion powder

1 tsp chili powder

3 green cardamom pods

1 TBS fresh or jarred ginger (I used jarred)

4 garlic cloves – minced

1/2 cup vegan sour cream

Steamed rice

GARNISH – more sour cream, cilantro or fresh fenugreek leaves

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DIRECTIONS

Soak the beans overnight.   Drain & rinse.

INSTANT POT

Heat the oil or butter using the saute setting – saute the onion & peppers until soft.  Put everything else in & cook, sealed, on manual for 35 minutes.

SLOWCOOKER

Put everything except the sour cream into a slow cooker & cook on high for at least 5 hours – maybe more.  If you are going for the overnight uber-cooking (as I did) – leave it covered overnight.  I left my cooker off as there was nothing in there that would spoil but – if you are not comfortable with that – add some water & leave it on warm overnight.

STOVE TOP

Heat the oil or butter and saute the onion & peppers in a large stock pot until soft.  Put everything else in & bring to a boil.  Reduce heat & simmer until the beans are tender – 30 minutes or so.

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Either way – the next step is the smoking (which you can skip but I recommend trying it because it is amazing.  Heat the coal over a burner until it is red hot, place it in a metal bowl & drizzle olive oil on it & place it atop your dal & put the lid on the slow cooker or Instant Pot or pan.  In ten minutes – you will have authentically, smoky goodness!

Now – stir in the sour cream.   If it is too thin – add water or vegan milk to thin it.  If it is too thin – cook it on high with the lid off until it thickens.  Mashing some of the dal with a wooden spoon or pureeing with an immersion blender gives an even creamier result.

Garnish with a dollop of sour cream & serve with rice.

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DDD #51 – Vegan Red Coconut Curry Pad Thai Noodles with Crispy Garlic Tofu

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board HERE.

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Click the image above to watch the video.

Red Coconut Curry Pad Thai Noodles with Crispy Garlic Tofu

serves 4-6

INGREDIENTS

1 lb tofu

oil

3 TBS red curry paste

1 15 oz can lite coconut milk

1 TBS fresh ginger – minced

2 TBS minced garlic

1 TBS soy sauce

for the marinade

1/4 cup hoisin sauce

2 TBS brown sugar

2 TBS low sodium soy sauce

1 TBS minced garlic

1 TBS minced ginger

1 TBS crushed red pepper

for the noodles

1 lb noodles (either fresh Pad Thai noodles or a pound of cooked & drained noodles of your choice)

1 small onion – diced

1-3 jalapenos – sliced

Your mix of fresh vegetables (I used 1 15 oz can of baby corn, 1 small can diced water chestnuts, 1 cup broccoli florets, 1 cup chopped purple cabbage, 1 cup chopped carrots, 1 cup sliced snap peas, 1 cup frozen peas)

Garnish: lime wedges, cilantro, sesame seeds and maybe another can of warmed coconut milk with red curry paste whisked in to use as a gravy over the noodles – for those that like a saucy dish)

DIRECTIONS

Optional – cut the tofu in half so you have two large squares about 3/4 inch thick.  Put them between paper towels & cover with a heavy pan for 30 minutes to release some moisture.

Cube the tofu.  Whisk the marinade together & marinate the tofu for 30 minutes or longer.

Heat a TBS or oil & over high heat – fry the drained tofu.  Let it sit a few minutes on each side before turning until it is well browned.  Set aside.

Heat 1 TBS oil in a pan & saute the onion & jalapeno.  When soft, add the remaining vegetables (retaining the frozen peas to add later) and saute a few minutes.  Add garlic, ginger & soy sauce.  Stir to combine.Add curry paste & coconut milk.  Stir & add fresh or cooked noodles.  If it gets too dry – add some water.  Heat through.  Stir in the frozen peas & heat through.

Plate each serving & top with the crispy tofu.

Garnish as you desire.

I warmed another can of coconut milk & whisked in more red curry to drizzle over each serving.

Devour!

DDD #49 – Spicy Vegan Red Beans & Rice

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Click the image below for a video of this recipe.  In it there is an easy & inexpensive recipe, a peek at all my dogs & look at my trip to Chicago to see 90210 The Musical! Complete with a clip from the show! #EmilyValentine


OK – I decided I had to make these for two reasons.  1) Sir Mix-a-lot & his Baby Got Back song.  Is there EVER a time when this song doesn’t sound great?  For a novelty-sounding song – it really holds up over time.  Anyway – one line is “Red beans & rice didn’t miss her.”   While that makes it sound like red beans & rice give you a huge ass – this recipe is clean & healthy.  I hear this song at the gym rather frequently & it always makes me crave red beans & rice.

2) It has been hot as FUCK this week and these can be made stove-top (or in a crock pot) – minimizing the heat added to my already sweltering kitchen.

I am sitting at my desk in my un-air-conditioned office (the hottest room in my house) – I will simply show what it was like outside before 10AM today:

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Yes.  That says 100 degrees at 9:58 am.  UGH!!!!!!!!

So – I will keep this brief & slink down to my kitchen – the coolest room in my house – for the remainder of the day.

One note – I used two kinds of veggie sausage here but I am not 100% certain either is vegan (though I think they are).  Just check the brand you use to be sure – assuming you are vegan.

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Also – I browned the two Field Roast links you see there before adding the other ingredients & that was sort of a waste of time because they just got sort of soggy after the stock was added.  So – I browned additional sausage:

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and set it aside & just added it at the end – sort of like a garnish.  That way, it retained it seared qualities.  You can do this – or not – your call.  Combined – the two varieties of sausage made this a “meatier” dish than it need be but those fake sausages are yummy – so fuck it.  I did add a couple of zucchinis to lighten the beans up a bit.

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QUICK SOAK METHOD

Presoaking beans overnight not only cuts down on cooking time by up to 25 percent, it also helps the beans cook evenly without splitting. It’s easy, too (if you remember to do it). Still, we prefer the “power soak” method. Not only is it faster than soaking beans overnight, it also breaks down more of the complex sugars that can make beans hard to digest. The process is simple: Place beans in a pot and cover with water by three inches. Bring to a boil and simmer briskly for two minutes. Remove from heat, cover, and let stand for one hour. Drain. Your beans will be ready to use in your favorite recipes.–Kay Chun

Healthy Spicy Vegan Red Beans and Rice

Feeds a lot – 6 or more

INGREDIENTS

Cooked rice ( I used brown basmati)

1 lb dry small red beans (soaked overnight or quick-soaked as outlined above) – try to use small red but kidney will do in a pinch

Olive oil

4 celery stalks – chopped

1-3 chipotle peppers in adobo (I used 3 & these beans were SPICY!) – minced

1/2 large onion – diced

2 zucchinis – cubed (optional)

1-2 jalapeno peppers – seeded & diced (I used two)

4 garlic cloves – minced

1 bell pepper – diced (traditional in the dish – but I didn’t have one & I didn’t miss it)

2 tsp dry thyme

3 bay leaves

1 TBS dry rub (I used that Road Kill stuff above but any rub you like will do)

1-3 tsp Creole seasoning (I used Zatarain’s)

Vegan sausage (I ended up using 6!) – in a quantity you feel suits your taste – sliced

5+ cups vegetable stock

Scallions for garnish

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DIRECTIONS

Quick-soak the beans if you did not soak them overnight (instructions are above).  The soaking helps to stop the gas beans are famous for giving us.

As I explained above, you might want to brown your sausage & set it aside – and add it at the very end – so it retains its texture better.  If texture doesn’t matter to you – just add it with the onions.  Or – divvy it up & do a little of both – as I ended up doing.

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Cook your rice.

Heat 2-3 TBS olive oil in a LARGE stock pot & saute the sausage until browned & either set it aside or just continue.   Some vegan sausage is pretty dry & you might need more olive oil.  Add onions, celery, bell pepper (if using), jalapeno & saute til softened a bit.  Again – add more olive oil if you think it is getting too dry.  Add chipotle, zucchini, dry rub, thyme, Creole seasoning, bay leaves & garlic & stir to incorporate & then add the red beans & 5 cups of stock.

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Then bring this all to a boil.  Lower the heat & cover & simmer for 2 hours or so – or until the beans are tender.  Stir every once in a while & add water if it gets too thick.  I added 1-2 cups of water by the time it was all said & done.  At some point – when the beans are soft – smash a cup or two with a wooden spoon against the pot – or (as I did) – drop an immersion blender in there & mash a cup or two – so there is a thick broth.

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When you are ready to serve, put some rice on each plate, add the red beans & garnish with sausage (if you set some aside) & chopped scallions.  A cold beer or two – and you are good to go!

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DDD Ep. #21 – Vegan Spicy Thai Red Curry & Coconut Cauliflower Rice

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or just print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Reposting this now here because there is a video to accompany it.   Please consider following me on my channel there.

I have posted several variations of cauliflower rice over the years – most of which can be found HERE.  This one is likely the richest of the lot due to the added lite coconut milk.  Still – if you consider that it isn’t really rice but, rather just grated cauliflower, that added decadence of the coconut milk & curry paste are not that bad.

Cauliflower rice is easiest if you have a food processor with a grating blade.  If not – you can grate the cauliflower with a box grater or other grater – but raw cauliflower tends to pop all over the place & can get rather messy.

I’m not sure if some of my earlier cauliflower rice recipes had the added step of steaming the cauliflower & squeezing out the water – but – that is a step not necessary for cauliflower rice.  I think that step only matters if you are going to make cauliflower pizza dough or cauliflower tortillas – as seen below.

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This dish is quick & easy & very tasty.  And good for you!

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Vegan Spicy Thai Red Curry & Coconut Cauliflower Rice

Serves 4 or more as a side

INGREDIENTS

1 large head cauliflower – grated in with a food processor or a manual grater

Coconut or other cooking oil

1 red bell pepper – diced

1 onion diced

1-3 jalapenos – minced (use more or less according to your taste for heat)

1-6 cloves of garlic – chopped (use more or less according to your taste for garlic)

1 cup lite coconut milk

1 TBS red curry paste

1 TBS Bragg’s liquid amino acids (or soy sauce or tamari)

1 tsp agave nectar (or sugar)

1/4 cup chopped cilantro

Garnish – cilantro, lime wedges

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DIRECTIONS

In a very large saute pan, heat about 1 TBS oil & add the cauliflower.  Saute on high for 5-7 minutes or until it just begins to brown.  Transfer to a bowl  & set aside.

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In the same pan, add about another TBS of oil & saute the red bell pepper, onion & jalapeno until they get soft – maybe 5 minutes.  Add the garlic & stir for a minute & then add the curry paste & coconut milk & amino acid (or soy sauce) & agave.  Incorporate & then add the cauliflower rice.  Stir in some cilantro & combine.  Garnish with additional cilantro & lime wedges & serve.

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DDD Ep. #19 – Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Reposting this recipe because I have a video to accompany it. Please – subscribe to my channel on Youtube. Www.VideoVegan.com.

This is yet another SUPER easy one – even if you make the enchilada sauce yourself – and can be made in a slow cooker or stove top.  The benefit of the slow cooker is that the flavors get to meld better but – if you are in a hurry or don’t own a slow cooker – this can be done on the stove.

I made the red enchilada sauce myself & I recommend it very highly because 1) it was easy 2) less processed food it better for you & 3) self-satisfaction.  So – I really recommend you try to make it – though jarred or canned enchilada sauce will do.

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I included a picture of taco seasoning in that image above but I was so pleased with my homemade enchilada sauce – I could not bring myself to add this MSG chemical powder to my soup – so ignore it.  As I was cooking the soup I added an additional can of black beans – not shown there.

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Also – I thawed & shredded the Beyond Meat chicken.  Look how convincing it looks (above)!

This makes a lot of soup but – it is so hearty & delicious – I ate almost half of it myself, last night – without any garnish of any kind.  Just naked outta the pot.  But – why not?  There is no added fat in this (except a little olive oil in the enchilada sauce) – just proteins & produce & spices – so feel free to eat it like you are competing in a grudge match with Takeru Kobayashi.  I did – and I feel no shame.  Zero fucks were given.

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Homemade Red Enchilada Sauce

Makes just over 2 cups

INGREDIENTS

2 TBS olive oil

2 TBS flour

6 oz. tomato paste

4 TBS chili powder (NOT cayenne pepper)

1 TBS dry parsley

1/2 tsp garlic powder

1/2 tsp dry oregano

1/2 tsp salt

1/4 tsp ground cumin

2 cups vegetable stock

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DIRECTIONS

Heat the oil over high heat & whisk in the flour.  When it thickens, add the stock in increments, letting it thicken each time before adding more.  When the stock is incorporated, add the spices & tomato paste & whisk to combine.  Cook until it has the thickness of tomato sauce.  Add water if it gets too thick.  Set aside.

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Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce – for the Slow Cooker or Stove Top

Serves 4 as a main course – more as an appetizer

INGREDIENTS

2 cups red enchilada sauce (recipe above RECOMMENDED or store bought)

9-12 oz vegan chicken (I always use Beyond Meat – which comes in 9 and 12 ounce packages)

1 (14 oz) can fire-roasted tomatoes

2 (15 oz) cans black beans ( I used 1 can of black beans & 1 can of mixed beans) – not drained

10 oz corn (I used organic frozen)

1 (7 oz) can green chilies (I used mild)

2 cups vegetable stock

2 garlic cloves (minced)

1 red (or other) onion – diced

1 bell pepper – seeded & chopped

1-2 jalapenos – seeds & diced (optional – omit if you do not like spice)

2 TBS chia seeds (1000% optional but they are good for you & I had some so…)

GARNISH OPTIONS: vegan sour cream, avocado, cilantro, chopped tomato, lime wedges, hot sauce, grated vegan cheese or tortilla strips (Recipe: Heat your oven to 350.  Spread the thinly sliced corn tortilla strips in a single layer on a cookie sheet sprayed with cooking oil.  Bake the strips 10-15 minutes until they are crispy.  Try not to overcook them (they should not be browned).  Remove from oven & set aside. OR – buy some.)

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DIRECTIONS

Make the enchilada sauce – if you are doing that.

Dump everything in either a slow cooker & leave it on high for about 5 hours OR stick it all in a large stock pot & heat until the veggies soften & the soup thickens a bit (30-60 minutes).  In either case – if it gets too thick – add some water.  If it is too thin – cook it down a bit more.  See?  Crazy fucking easy!

Now – serve it up & garnish as you desire!

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Leftover Lentils Red Coconut Curry Beef and Bean Meatloaf (Vegan)

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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The other day, I made a boatload of Easy Vegan Thai Sweet Basil & Coconut Lentils – seen just above.  By boatload – I mean I started with 5 cups of dry lentils.  That makes nearly twice as much of the finished product – so – I decided to try to reinvent them.    I used two cups of them in this recipe and I still have a ton left.  You can either make this lentil recipe (cut in half) or your own favorite lentil recipe.  I recommend these because the flavor profiles match but I am pretty sure most lentil recipes will do.

I baked mine for an hour but this loaf was only about an inch deep.  I recommend going shallow rather than deep because the deeper the loaf is – the trickier it will be to get it cooked through without drying it out.

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I also used this crazy glaze I spotted at Ralph’s.  If you cannot find this – either let the loaf be naked or mix up a glaze of your choice – or just top it with your favorite BBQ sauce.  Glazes are nice because they add moisture & another flavor component.    Here is a CURRY KETCHUP recipe (use agave rather than honey – if you are vegan) and here is a SRIRACHA KETCHUP recipe (again – use agave rather than honey – if you are vegan).    I posted Korean & traditional BBQ sauce recipes HERE.

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Leftover Lentils Red Coconut Curry & Beef and Bean Meatloaf (Vegan)

Makes one meatloaf

INGREDIENTS

2 cups prepared lentils (your favorite recipe or less than half of this recipe Easy Vegan Thai Sweet Basil & Coconut Lentils)

11 oz vegan beef crumbles (I always use Beyond Meat)

2 TBS red curry paste (or more – to taste)

5.6 oz coconut milk

1/4 cup oats (more if your mixture seems too wet – less if it seems too dry) – breadcrumbs work, too

1/4 cup flax meal (more if your mixture seems too wet – less if it seems too dry)

GARNISH – your favorite meatloaf glaze or BBQ sauce & cilantro

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DIRECTIONS

Heat the oven to 400 degrees.

Mix all your ingredients together.  Get it to about the consistency of a wet burger.

I lined my pan with foil but parchment paper is better.  I sprayed it with cooking spray & poured the lentil mixture in & pressed it flat.

Top with the glaze of your choice.

Bake for 45-60 minutes or until it is cooked through.  A testing stick should come out clean.  Let it rest for 10 minutes before transferring or cutting into it.

Top with more glaze, if you desire, & serve with fresh cilantro.

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