Recipe: Chickpea Curry

This chickpea curry is fragrant and filling.

My chickpea curry, which is based on the Indian dish Chole, has great texture and is very filling when paired with rice or eaten with naan or tortillas. It’s also very simple to make.

If you can, purchase a seasoning blend called Pitta Churna (it can be bought online and at Amazon.com). It contains a blend of fragrant organic spices that are a wonderful addition to your diet. I use this seasoning blend in my chickpea dish.

Chickpea Curry

Ingredients:

1 T oil

1 large onion, chopped

2 cloves of garlic, chopped

1-inch piece of ginger minced or 1 T of garlic paste (you can buy this at Indian grocery stores)

1-1/2 T of Pitta Churna

1 can (1 pound-13 oz or 822 grams) of chickpeas, drained and rinsed

¾ c. to 1 c. of vegetable broth

1 T organic sugar

Juice from half a lemon

1-2 T of vegan buttery spread

Directions:

Heat the oil on medium heat and add the chopped onions. Sautee for 3 minutes. Add Pitta Churna and cook for 1 minute. Add the garlic and ginger and cook for another minute. Add the chickpeas and cook for 3 minutes, mixing every 30 seconds or so. Add ¾ c. of veggie broth and bring to a boil. Lower the heat, cover the pot, and simmer for 10 minutes. Remove the lid, add the sugar, stir and taste. I added a couple big pinches of salt to my pot and a large pinch of black pepper (black pepper paired with turmeric increases the anti-inflammatory properties of turmeric). Add the juice of half a lemon and 1 T of vegan buttery spread (you can add another tablespoon of vegan butter if you like your dish creamy). Stir and taste. Adjust the seasonings to your liking – either adding a small dash more of sugar, salt, or Pitta Churna. Let the mixture cook another five minutes and then serve with rice, naan, or tortillas. Garnish with a little cilantro, red chili flakes, chopped hot peppers, hot sauce, or siracha.

The sauce is creamy, sweet, and fragrant. The chickpeas have a bit of chew to them, while the onions still have a crispy bite. 

Recipe: Pineapple Coconut Curry

Fresh sweet basil gives the dish a lovely fragrance.

This is one of my favorite dishes to make because it's simple and delicious.  This curry bowl is hot, soothing, and packed full of veggies in a creamy, spicy broth. Adjust the seasonings to your preference if you desire a hotter or milder curry. 

Pineapple Coconut Curry Veggie Bowl

Makes 4-6 servings

Ingredients:

1 T of oil

1 onion sliced thinly

3 cloves of garlic, chopped

1 T minced ginger piece or 1 T of jarred ginger paste

2 bell peppers of your choice (green, red, yellow, or orange)

1 c of shredded carrots

1 jalapeno (don’t include the seeds if you want less heat)

4 green onions sliced thinly

2T soy sauce, tamari, or coconut aminos

2T rice vinegar

2 cups of chopped mushrooms (or cubed tofu)

1 T of organic sugar

1 c. of pineapple chunks, reserve some liquid

2 tsp of curry

1-2 c of loosely packed chopped basil (I always buy big bunches of basil, so I usually end up using 2 cups in the dish)

1 13-oz can of coconut milk (lite or full-fat – whatever your preference, but the full-fat produces a creamier curry)

1 c. of chopped peanuts, toasted (heat a pan and throw the nuts in and mix every 30 seconds for 2 minutes or until the peanuts become fragrant)

Coconut milk makes the curry creamy, and the pineapple juice adds a little sweetness.

Directions:

Heat the oil over medium heat in a large soup pot. Add the sliced onions and cook for 3 minutes, stirring occasionally. Add the curry powder and stir. After 30 seconds, add the garlic, carrots, bell peppers, jalapeno, and green onions and cook for 3 minutes, stirring occasionally. While the veggies cook, chop up your mushrooms (I like using shiitake). Add the mushrooms to the pot, along with the soy sauce and vinegar. Stir and cook for 5 minutes. Add the can of coconut milk, sugar, ¼ c. of pineapple juice, and the pineapple chunks and cook for another 3-5 minutes, stirring occasionally.  Add the basil, lower the heat, and let the curry simmer for 5-10 minutes. Taste and add salt, more pineapple juice, sugar, or something spicy (like red chili flakes or red chili paste). Mix in the peanuts, turn off the heat, and cover the pot. When ready to eat, serve over steaming rice and garnish with a few cilantro leaves, additional jalapeno slices, and lime wedges. 

Review: Gardein Breakfast Sausage Patties and Upton’s Bacon Seitan

A cruelty-free breakfast definitely doesn’t include sausage and bacon…unless those items are made from veggies and grains.

If you’re a plant-based eater and want a hearty protein with your fluffy pancakes and tofu eggs, than I would definitely try Upton’s Bacon Seitan. If you pan fry it, it retains its chewy texture, but I found that when I cooked it in the toaster oven (on a tray, no oil), it crisped up a bit. 

Whenever I have Upton’s Bacon in my fridge, I eat 2-3 slices every morning. Yup, every morning. I usually just stick it between two pieces of toast with a savory spread. Otherwise, I enjoy it with tofu eggs or pancakes. It’s chewy, savory, and has a lovely spice. It doesn’t taste like bacon, but when crisped slightly in the toaster oven, it does taste like crisp, dark brown bacon.

Upton’s bacon is sliced thinly, and I find the contents more than generous. I think one box lasts me easily a week.

Gardein's sausage patties that I pan fried with fennel seeds to bring out a savory flavor.

When it comes to breakfast sausages, I haven’t found one that I really like. Gardein’s Patties look like an imitation pork patty – like what you’d get at McDonald’s. But, it tastes like mushy carrots. Now, I like carrots, so that’s not a bad thing, but if you want a savory, sausage taste, pan fry the patties with some fennel seeds. I found that gives it that sausage taste you might remember.

The patty is tender and hearty, but I just wish it had more of a savory and spiced taste to it.

So, buy the bacon seitan, but skip the Gardein patty – unless you like mushy carrots with your eggs and pancakes. 

Upton's bacon seitan sandwiched between two pancakes.

Review: Match Pimento-Stuffed Burger and Mushroom-Stuffed Burger

Last night for dinner I enjoyed a Match mushroom-stuffed burger that I baked in the oven at 400 degrees for 20-25 minutes. I served it atop mashed avocado, grilled green onions, and carrot slices. I added cilantro for an extra kick. Cilantro helps remove mercury from your body.

Match Premium Vegan Meat burgers are "meaty" and flavorful. As with any product, my cooked burgers didn't resemble the pictures on the bag.

When I'm craving a burger and fries, I love to reach for more "gourmet" offerings than the thin veggie burgers sold in the frozen aisle at the grocery store. The conventional offerings will fill my belly just fine, but if I'm famished and want a hearty meal, these burgers from Match will have me patting my stomach before dozing off on the couch. 

Previously, I reviewed Match's Mediterranean Stuffed Vegan Chicken, and I was impressed with the texture and bold flavors. After tasting these two burgers, I still rate the stuffed chicken as first, followed by the mushroom burger, and then the pimento burger.

The gooey, "cheesy" center of the pimento-stuffed burger.

Although the pimento-stuffed burger (at top) has a center that looks moister and nice and cheesy, the flavors were dull when compared to the well-seasoned filling of the mushroom-filled burger (pictured above in between two pieces of bread).

Both burgers were very filling and had a great texture -- tender, yet chewy like meat. But the pimento burger fell flatter in the flavor department. It was as if someone forgot to season the burger or was just relying on the creamy center to provide all the taste (which it didn't). Don't get me wrong, it's not a bad burger, but if you have the opportunity to buy the stuffed chicken or the mushroom-stuffed burger, go with either of those offerings.

The mushroom-stuffed burger had a beautiful earthy flavor from the well-seasoned mushrooms. I enjoyed every bite of this burger. It held it's own against sandwich spreads and toppings, such as vegan cheese and raw onions.

Review: Jem Raw Organic Nut Butters

My breakfast this morning: Bob's Red Mill rolled oats sweetened with Jem Raw Organic's Cinnamon Red Maca Almond Butter. The nut spread is perfect on fresh fruit, smeared on toast, or eaten off a spoon. 

My dinner last night: The crusty whole wheat bread, pungent raw onions, and fresh cilantro cut through the sweet -- but balanced -- barbecue sauce on the textured soy protein.

It probably wasn't until a few years ago when I tried something other than peanut butter with my jam. I tried almond butter and instantly fell in love. It's smooth, yet clings to the inside of your mouth. Since then, I've seen almond butter in its purest form, as well as mixed with spices and/or flavorful additions, such as chocolate. 

I don't recall exactly why I ordered Jem Raw Organic's Cinnamon Red Maca Almond Butter last year, but I think it might have had to do with the small-business appearance of the company and their apparent dedication to quality. Their nut butters are raw (meaning they're not prepared at a certain level of heat), organic, extremely smooth and creamy, have a slightly runny consistency, and come in four flavors -- all of which I've tried.

• Cinnamon Red Maca Almond Butter: This is my absolute favorite flavor. The creamy spread envelops your tongue, and you're hit with the cinnamon flavor and a pleasant sweetness that comes from the coconut palm sugar. I don't know what red maca (a strength and stamina enhancer) tastes like, but it must add to the overall amazing quality of this spread. I eat a little off a spoon if I want something small and sweet after a meal, and I've spread this on fruit and bread and mixed it in oatmeal and smoothies. 

• Macqui Camu Super Berry Nut Butter: Made from raw sprouted almonds like the Cinnamon Red Maca Almond Butter, this product is a close second as a tasty spread. It has a fruity taste that is very pleasant and cuts through the sweetness. 

• Coconut Cardamom Almond Butter: This almond butter definitely tastes like coconuts and cardamom and was more sweet than salty/savory. It worked perfect as a spread over my not-so-sweet white vanilla cake and as an ingredient in my smoothies. Those who enjoy eating Indian sweets will love this spread.

• Chocolate Hazelnut Spread: This nut butter is comprised of sprouted organic hazelnuts and is a wonderful replacement for Nutella and similar chocolate-hazelnut spreads. The organic cocao nibs are front and center as a flavor profile, so much so, that I found this spread to be more one-note when compared to the other spreads, which pulled your taste buds in different directions with the spicy, sweet, and savory components.

 

Follow Jem Raw Organics on their Facebook page to learn about discounts and free-shipping offers. I usually wait until they offer 10-20 percent discounts before ordering. Each 6 oz. jar costs $12.99. There are 1 oz. jars for $3.99. You might be able to find the nut butters cheaper on Amazon.

Recipe and Review: Pesto using Parmela’s Parmesan-Style Aged Nut Cheese

Good things come in small packages. 

I was always intrigued by pesto. All the celebrity chefs were making it on their shows, and I loved how green it was and how fresh it looked because of how quick it was made using simple ingredients. 

I never tasted or made pesto prior to becoming plant-based (I know, hard to believe, but I just stuck to tomato- and cream-based sauces). But that all changed when I came across Parmela’s Parmesan-Style Aged Nut Cheese.

I was thinking of different ways to use the product other than sprinkling it on homemade pizzas. So I thought I'd give pesto a try.

Parmela's Parmesan has a nutty, cheesy flavor that comes from the cashews and nutritional yeast. The texture is medium to fine course, and I find that it has a slight zing as an aftertaste (maybe from the fermented soybeans).

A lot of vegans simply use nutritional yeast when they want a Parmesan-like cheese. I don’t mind the taste of nutritional yeast (or nooch, as it’s sometimes called), but I don’t like to flavor my pesto with it. My pesto tastes bland and unappealing with it.

I’ve read some reviews online from people who don’t particularly care for Parmela’s. The reviewers don’t mention how they apply Parmela’s Parmesan, so I’m not sure what their issue with the product is. I’ll admit, I don’t notice the flavor of this nut-cheese product too much when sprinkled on a finished dish, but my dishes often feature robust spices and strong ingredients that can easily overpower this subtle cheese alternative.

But in my pesto, which is sweet, fragrant, and mild, this product adds body and nutty, cheesy notes that make me want to keep eating it.

Pesto

Ingredients:

2 cups of loosely packed basil

1/3 cup of pine nuts (toast them in a pan for a couple minutes, tossing frequently, until they darken slightly and give off an aroma)

3 cloves of garlic

1/3 c of Parmela’s Parmesan

1/3 c to 2/3 c of olive oil, depending on how runny you want the sauce

Salt and pepper to taste

Directions:

Put everything into a food processor – except the salt and pepper – and blend until mixed thoroughly. Taste and add salt and pepper to your liking. Blend again and taste.

This is how my pesto looks with 2/3 cup of olive oil. 

I'm about to boil some organic whole wheat spaghetti.

Finish off your plate of pasta with a sprinkle of Parmela's and a splash of fresh lemon juice.

Review: Vegan Merchants: Vegan Treats, Obsessive Confection Disorder, Christy Robinson Designs, and Door 86 Vegan Cheese

Patronizing vegan merchants is a great way to show your support to the cruelty-free lifestyle. 

Here are some great vegan-owned companies:

• Vegan Treats: This award-winning bakery, owned by Danielle Konya, is known for its delicious doughnuts, cookies, cakes, chocolates, and – wait for it – cannolis! I bought a dozen classic and chocolate-encased cannolis for Christmas (I took advantage of a free-shipping deal for Black Friday or Cyber Monday). The cannolis had flaky shells and sweet vegan-ricotta fillings. Those with a serious sweet tooth will love these pastries. If your sweet tooth is small, go for the classic because it’s not as sugary as the chocolate-encased one. (On her homepage, click on “merch” to see all the desserts for sale). 

Swiss chocolate encased vegan cannolis from Vegan Treats in Pennsylvania. 

• Obsessive Confection Disorder: No one, and I mean no one, does confections like the people at OCD. Owner Melodi Brooke Donahue has even had her chocolates offered at the Academy Awards! The candy makers at OCD care immensely about quality, and everything that I’ve tried from this company has been magnificent. The sweet and salty caramels burst with vanilla flavor, the cookies and chocolates have such a pronounced cocoa flavor that’s not too bitter and not too sweet, and the OCDeez Nuts melt (yes, melt) in your mouth after the first wonderful crisp bite (these nuts also have a hint of cayenne that ever so lightly zings you in the end). Shipping is available.

photo credit: OCD

Vanilla caramels from Obsessive Confection Disorder, which is based in California.

• Christy Robinson Designs: Anyone who knows me knows that I don’t wear much jewelry. I don’t like rings, earrings, bracelets, or necklaces. But after being a vegan for nearly a year, I wanted to wear something that expressed my belief in the cruelty-free lifestyle. I was impressed by the beautiful handmade jewelry by Christy Robinson. It was so hard choosing what pendants I wanted to wear because they all were so cute, such as silver chicks that say “vegan chick” or “Not a nugget.” She features a variety of farm animals and wild animals on her charms. I ultimately went with a circle pendant with a “V” in the middle and the word “vegan" along one edge. My other pendant was shaped like a kale leaf and read “I (heart) kale.” 

The pendants I ordered from Christy Robinson Designs. 

• Door 86 Vegan Cheese: A lot of people who become vegan miss eating cheese. They don’t miss the cruelty aspect of it, but they miss that creamy tang and umami flavor that cheese delivers so well. Cheese also is so versatile as an ingredient and can be featured in appetizers, entrees, and desserts. When I discovered Daphne Medina’s company – Door 86 Vegan – she was based in Colorado (Now she’s in Memphis). She is so passionate about her cheeses, which she learned how to make by cooking her way through “Artisan Vegan Cheese.” She kept at her craft until her cheese products were at the level of perfection that they are at today. Her cheeses are not only in demand in her town, but all over the country, and lucky for you, she offers shipping!  

photo credit Door 86 Vegan Cheese

Cheeseball

photo credit Door 86 Vegan Cheese

Stilton with blueberries