Category Archives: Vegan Dinner

4 Pepper Arrabiata Sauce w/ Olive and Chard, Vegan Sauce

It’s all in the sauce! 4 pepper arrabiata

I learned long ago that sauce and seasoning can make or break a meal. It is the same with vegan eating. If you are having a hard time eating vegan, or healthy in general, I recommend starting with the sauce.  If you have a great sauce, you will never miss eating lower on the food chain.

Here is a variation of marinara sauce (Italian red tomato sauce), made arrabiata with the addition of peppers.

 

This includes:

1 Hot Tomato Pepper

1 California Sweet Yellow Pepper

1  Paparik pepper (which I grew hotter than usual this year)

1 Wenk’s Yellow (grown to orange, very hot!)

Start out w/ your favorite marinara sauce recipe (uncooked), then:

Slice up all the peppers except the Wenks Yellow, leaving out the seeds and rinds, rinse in cool water and toss in the sauce at the start of cooking. Leave the Wenks Yellow whole, and make sure to take out before eating the sauce. No one wants to eat that hotness. If you like it extra hot, poke some holes with a fork in it to let out more heat.

Next: add sliced organic olives, and chopped up chard leaves. (optional)

Cook the sauce.

This will add a nice flavor to the sauce, and it is what I had on hand from the organic garden, so that is what went in it.

Enjoy!

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Vegan Idili Sambar

Idili Sambar

One of my favorite South Indian foods is idili sambar. it is considered to be a ‘complete’ protein of steamed rice and bean buns.

I made this with urad daal (like a split white lentil), basmati rice, both were a new organic brand from India.

First clean everything well, then soak over night. Then clean again and grind the beans and rice up and leave overnight to ‘ferment’.  The next day you will have a nice bubbly batter to use.

You can use the batter to steam the idili, if you don’t have an idili steamer, you can use a steamer with pyrex flat container and cut the idili in cubes, or even muffin tins if you don’t mind aluminum cook wear (I do mind, so don’t do this way). Just make sure you oil the container, which ever one you use. It you are using an idili cooker, then I dip a paper towel in the oil and spread it around.

It will take you a few tries to get it right, but eventually you may become an idili expert.

As for the sambar, it is basically a lentil (red/yellow) soup with veggies in it.  Make it how you want, but we like it spicy. In this version, I have a lot of yellow squash in the garden, so that is what ended up in the stew.

There are lots of recipes online for this.

 

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Vegan Chili tacos

Chili Tacos

Make some chili, rice, etc. what ever you want, then put it in the taco. Make sure you are using organic corn tacos, soft or hard, as if they are not organic, they are probably not vegan (see previous posts on corn https://foodforavegan.wordpress.com/2014/08/06/the-only-vegan-corn-is-organic-corn/

Homemade vegan chili

My chili secret is to use chilies I grew myself, and to shred all of the veggies. Whatever veggies you put in (except celery or corn), they are better shredded, even the onions. Also, this is a great way to get kids to eat the chili and their veggies too!

Vegan chili tacos

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Vegan chili fries, Dog and Green Beans

Vegan chili fries, dog and green beans

Super easy to make vegan comfort food.

Put some vegan chili on top of fries. Make a vegan dog, top with your favorite condiments.  Boil the beans and serve when cooked.

The beans are from our garden, there are several organic varieties shown here.

 

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Vegan Spinach Quesadillas

Vegan Spinach Quesadillas

These are quick and easy to make.

Get a wrap, put on a griddle, sprinkle some vegan cheese some baby spinach leaves, and a spoon of salsa, put another wrap on top of it. Flip when browned and cheese is melting.

Served here with a side of organic vegan frijoles (refried beans) and a dollop of vegan sour creme seasoned with my favorite spices.

 

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Vegan Okra, Bhindi Masala

Bhindi masala over brown rice

One of my favorite ways to eat okra is the Indian way, Bhindi Masala is a great dish.  If you grow your okra small, and it is fresh, you can eat it this way and cut vertically.  I grew this in our garden, so it worked out well.

 

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