Tomato Vegetable Curry

 My husband and I ate at a local Indian restaurant last week and I had a delicious dish that was naturally low fat and vegan.  Here is my best attempt to recreate it.

4 small red or yellow potatoes, cut into bite sized pieces
1 small sweet potato, peeled and cut into bite sized pieces
2 carrots, peeled and sliced.
1/2 cup chopped bell peppers
1/2 cup chopped onion
1 curry cube, or 1 tsp curry powder
1/2 tsp tumeric
1/2 tsp smoked paprika

1/2 tsp basil (or a Tbsp diced fresh basil)
1/2 tsp salt

1 tsp sugar
1/2 cup frozen peas
1/2 cup frozen corn
1 can diced tomatoes

 Put potatoes, sweet potatoes, and carrots on to boil. Sauté onions and bell peppers.  Add the spices and saute briefly to release the aroma. Add the diced tomatoes. Defrost frozen peas and corn in microwave. When the potatoes and carrots are cooked, but still firm, drain them and add all the vegetables to the tomato sauce. Simmer a few minutes until the flavor blends.  Serve over brown rice. 

Note: How hot this dish is depends on what kind of curry you buy.  I like the mild curry cubes, but if you want more spice, use a medium or hot curry. 

Harvest Pilaf

This is a dish that will only really work in July and August when you can get garden fresh vegetables.  I used farm-stand corn, and cherry tomatoes and basil from our garden. What a summer treat!

2 cups cooked brown rice
1 cob fresh corn, cooked

1 tbsp olive oil
1/2 onion chopped

1 tsp minced garlic

2 tbsp fresh basil diced

1 cup cherry tomatoes, halved

1 tsp vinegar

Cook rice in a rice cooker to make 2 cups.

Boil corn in hot water until done, about 10 minutes.

Meanwhile saute onion in olive oil until slightly caramelized.  Add garlic and saute one minute more.  Add basil and cook until slightly wilted. Cut the corn off the cob. Toss everything together with the vinegar in a large bowl, and serve warm.

Shepherd's Pie

 When I had a bunch of kids around the table every night, one of our favorite comfort foods was shepherd's pie.  Sometimes I would make it with beef and sometimes with chicken.  I few months ago I had the idea to make a vegan version.  I made it twice and everyone liked it but both times I didn't pay close attention to how much of each spice I used to flavor the sauce to add it here.  This time I was more careful so here it is.

1 cup sliced carrot (about 2 large)
2 cups cubed potatoes (small bite-sized cubes)

6 small yellow or red potatoes cubed (I peel them but you don't have to) or the equivalent amount of russets, peeled.

1/2 onion chopped
1 celery stalk, sliced

1 tsp minced garlic

8 oz mushrooms, sliced
1 Tbs vegetarian soup base

1 Tbs dried parsley
1 tsp each of dried thyme, marjoram, basil and dill
1/2 tsp ground turmeric

1/4 tsp pepper

1 Tbs flour
1 10 oz package of mixed vegetables

Peel and slice carrots and cube the first 2 cups of potatoes. Put in a pan with water and boil until just soft. These are for the filling.

In a different pan boil the other potatoes until soft, these are the ones for mashing.

Meanwhile in a skillet, sauté celery, garlic, and onion until they start to soften, and then add sliced mushrooms. Sauté  until the mushrooms wilt. Add the spices and sauté a minute or so to release the fragrances. Drain the boiled carrots and potatoes, reserving 1 cup of the water.  Add the water to the onion mixture.  Make a roux out of the flour and a little cool water and use it to thicken the water/vegetable mixture. Cook the frozen mixed vegetables in the microwave for 5 minutes. Drain and add them to the saucy vegetables. 

Preheat the oven to 350 degree F.

Drain the other potatoes and mash, adding enough water or nut milk to make them moist.  (if you aren't worried about fat, add a tbs or more of margarine to the mashed potatoes) Add salt and pepper to taste.  Put the vegetable mixture in a casserole and top with the mashed potatoes.  Bake for 20 minutes until heated through and the flavors are blended.

Carrot Stuffing Casserole

 When I was first married I got a home printed recipe book that had a version of this recipe.  In the original version it called for cream of celery soup and had cheese as an ingredient, but I had adapted this one to use my basic white sauce. 

2 lbs carrots, peeled and sliced into about 1/4 inch slices
2 celery stalks, thinly sliced
1/2 onion, cut up
1 tsp basil
1 recipe of Simple White Sauce
1 box cornbread stuffing mix, prepared per package instructions (except I usually leave out or reduce the margarine)

Preheat the oven to 350 degrees

Put the carrots in a steamer, and steam until they are done, but not mushy.

While they are cooking, sauté the celery and onions. Add the basic white sauce and the basil. Simmer a few minutes to blend the flavors.

Drain the carrots and put in a casserole dish.  Pour the white sauce mixture over the carrots, and top with crumbled stuffing mix.  

Bake at 350 degrees for 20 minutes.  

Butternut Squash Couscous Skillet Meal

 This is one I developed myself.  It is like the stuffed butternut squash recipe, but with a twist.

1 butternut squash.  Peal cube and steam to al dent.
1 cup couscous prepared according to package instructions
1/c cup chopped onions
1 t garlic

2 T fresh basil, minced, or 2 t dried basil

1 zucchini
1 carrot, pealed and coarsely grated
1 cup boc choy, thinly sliced (or Napa Cabbage)

1/2 cup sundried tomatoes in oil

1/2 teaspoon salt

Peal, cube, and start cooking the squash in a vegetable steamer.  Prepare Couscous and set aside. In a little oil, sauté onion and garlic together until the onion starts to wilt. Add basil, carrot, zucchini and cabbage.  Stir Fry until softened.  Add sundried tomatoes and heat through.  Stir in squash and couscous to coat and heat through.  Serve. 

To make it lower in fat, use sundried tomatoes without the oil, and add 1/4 cup vegetable broth. 

Carrot Onion Soup

 It has been a while since I added a new recipe.  This one is adapted from "Vegetarian Cooking for Everyone" by Deborah Maddison. It is not a lot different from the Carrot Curry Soup, but I think it has more subtle spices.  I also like the texture of the sliced onions and carrots. 

2 T olive oil
1 onion, thinly sliced
2 lb carrots, pealed and thinly sliced
1 bay leaf
1 Tbs parsley flakes
3 Tbs white rice
1 tsp smoked paprika
1 tsp cumin
Salt/pepper to taste
7 cups veggie broth

Heat the oil in a large pan. Add onions and cook until softened. Add carrots and cook for a few minutes more, watching that they don't scorch. Add the rest of the ingredients and simmer until the carrots are cooked through.  Remove the bay leaf.  Remove about 1/2 of the soup and blend in a blender until smooth.  Return to the rest of the soup.  Serve. 

Note: The original recipe called for 1/2 tsp of coriander.  I didn't have it on hand.  Next time I do, I will try it with that added and let you know what I thought.

Red Potatoes and Fennel

 This is a vegetarian adaptation of a recipe I got from Cooking Light years ago.  In this version I replaced the chicken with mushrooms and tweaked a few of the spices.

Combine the following in a bowl:
1/2 cup coarsely chopped bell pepper
1/2 cup slivered fennel bulb

2 tsp chopped fresh or dried rosemary
1 1/2 teaspoons olive oil
3 large shallots, peeled and sliced
2 cloves garlic, minced

8 oz sliced fresh mushrooms

Combine in a separate bowl:
2 T (or more if you like them) chopped black olives

6 medium unpeeled red potatoes, sliced 1/4 inch thick

2 teaspoons fresh or 1 tsp dried sage
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon paprika

Vegetable broth

Heat a large skillet or wok and spray with cooking spray.  Add the first set of ingredients and stir fry until shallots and peppers soften. Add the next ingredients and mix well,  Add enough vegetable broth to just cover the vegetables.  Simmer until the potatoes are cooked through, adding water as needed to prevent scorching.