Tuesday, February 23, 2010
It's from chef Brian McCarthy from his book The Vegan Family Cookbook, and although it does take a few more steps than just simmering some seitan, it's totally worth it. I'll be making it again for Easter in a few weeks, too.
Hmm, I'm having a problem getting the video to call up so I can grab the code to embed it, so just go to the recipe's page and you can see the video and nab the recipe at the same time.
Curried Indian Potato Stew
1) 2 cans whole tomatoes
2) 1-2 cans Garbanzo Beans
3) Frozen Cauliflower (1- 1 1/2 lb) , peas (1/2 lb), onions (1/4-1/2 pound)
4) 2 large potatoes
5) Salt Free Curry spice mix
Microwave the potatoes. While they are zapping, put all other ingredients in the pot and heat. When potatoes are done, cut into 1 inch pieces and add to pot. Simmer 5 minutes. Top with fresh cilantro Enjoy.
(can be served with brown rice which you can cook in 10 minutes while potatoes are cooking by using Success Brand Quick Cooking Brown Rice)
3 cups cooked pinto beans, mashed. (or 2 cans fat-free refried beans)
Place onion in a large pot with 1/4 cup water. Sauté about 10 minutes, add green pepper, corn, green chilies, tomato sauce, and 1-1/2 tsp. chili powder. Cook 5 minutes. Add mashed beans and cook about 10 minutes over low heat. Remove from heat.
Combine cornmeal, water, and 1/2 tsp. chili powder in a saucepan. Cook over medium heat until mixture thickens, stirring constantly with a wire whisk or the cornmeal will lump.
Using a non-stick 8" x 8" pan, spread half of the cornmeal mixture over the bottom. Pour the bean mixture over this and spread it out. Then spread the remaining cornmeal mixture over the top.
Bake at 350°F for 45 minutes, or until it bubbles.
A SNAP recipe (Simple Nutritious Affordable and (Darn, I can't remember what the "P" stood for!) from Jeff Novick, Dr. McDougall's nutritionist.
Dish 4 - Longevity Soup
1) 1 can whole tomatoes, 1 can pureed
2) Your favorite beans (I use kidney or garbanzo)
3) 1.5- 2 lbs of Your favorite frozen veggies plus 1 lb of frozen collards
4) Your favorite starch (potato, sweet potato rice, barley) cooked separate then added
5) your favorite seasoning (I use fresh ginger, garlic)
Place tomatoes in large pot. Add in 2 28 oz cans of water. Then add in all other ingredients. Bring to a boil and then simmer 15 minutes. Enjoy!