Vegan Black Bean Chili

This recipe can be made using either canned beans or beans that you cook yourself.  It’s great for using up all those veggies you have (you can add carrots,

Black bean chili on top of my Biochem homework

zucchini, other types of beans, corn, etc.) and can easily be frozen to eat whenever.

1 green chili (can be large mild chili), chopped

1 red pepper, chopped

1 med onion, diced

3 cloves garlic, crushed

2 cans black beans (or 3 cups cooked beans)

1 (28oz) can diced tomatoes

In the beginning...

1 cup brown rice

2 bay leaves

2-3 Tbsp chili powder

2-3 tsp salt, or to taste

pepper to taste

1/2-1 cup water

In a large pot saute the onions and peppers 5-6 minutes.  Add the garlic and saute for one more minute.  Add the remaining ingredients, cover and simmer on medium-low heat for 60 minutes.  Make sure to check throughout and add more water if necessary, adjust the spices if needed and serve.

Quick pasta dish

Simple, fresh, great over pasta or polenta served with a salad- or however you’re feelin’ it.

Kale with Portabello’s and Tempeh

1 medium onion, chopped

1 package tempeh, cut into 1 in squares

3 medium Portabello mushrooms, sliced

1 bunch kale, rinsed and chopped

3-4 cloves garlic

salt and pepper to taste

1/2 tsp garlic powder

crushed chili peppers, optional

Saute the onion and tempeh in olive oil in a sauce pan, over medium heat, until the onions begin to get translucent.

Add the mushrooms and continue to saute for about 3-5 more minutes.  Add the chopped garlic and kale and saute

for 1- 2 minutes, add about 3 Tbsp of water and cover.  Turn heat down to med-low and simmer for about 7 minutes or until the veggies reach the desired consistency.  Add the garlic powder, salt, pepper and chili peppers (if using).

Not your typical Vietnamese

Image borrowed from Urbanspoon.com-Thanks!

This is a restaurant that Alex and I first went to during the summer that we first started dating (aww) and because we moved away we haven’t been able to go back…until now!  During the time we were away we would frequently reminisce about the amazing eggplant that is stuffed with tofu and deep fried.

They also have mock duck curry that is wonderful and a Buddha’s Delight that is incredibly flavorful and full of fresh veggies (broccoli, cabbage, peas, carrots, mushrooms, tofu, etc) and smothered in a garlic sauce.  They also have General Tso’s which can be ordered vegan or with chicken, we’re saving this for our next visit- but if you’ve had it let us know how it is!

Beyond that they have more traditional Vietnamese offerings like Pho (beef and veggie), spring rolls and much more. Oh, and did I mention that they have Vietnamese beer (Tiger and 33) for $3.25 and Fat Tire for $2.75-oh yeah!

My Canh

1801 NE Cesar E Chavez Blvd
Portland, OR 97212-5302
(503) 281-0594

Omni Friendly::$::CC::M-Sun, 10am-11pm

(hours may change depending on season, call ahead to be sure)

Quick Candied Walnuts

These are great on salads or in other sides.  They are really quick but be sure to watch them so that they don’t burn.  The cayenne adds a little kick but you can omit it if you aren’t feelin’ it.

Candied Walnuts

1 1/2- 2 cups walnuts (or pecans)

2 Tbsp margarine (or butter)

2 Tbsp brown sugar

1/8 tsp of cayenne

1/2 tsp salt

Preheat oven to 350.  Melt the margarine and sugar in a small sauce pan over medium-low heat.  Add the salt and cayenne and mix.  Add the walnuts and mix to coat.  Cook about 5 minutes.  Dump out on to cookie sheet and separate a little so that they won’t be stuck together when they cook.

Place in oven and cook about 5 minutes.  Mix them up and then cook another 3 minutes (watch them and make sure they don’t burn here!).  Remove from oven and let cool.

Italian…vegan style

Don’t let it scare you- it’s amazing, I promise.  This lasagna, like so many of the recipes I post, can be adapted to fit your tastes or the tastes of your guests.  I decided to put two different types of vegan cheese in to it but you can choose to use only one or use cow cheese.  You can also choose to add more or less of the veggies, I have tried using really thinly sliced eggplant and that worked out great.  The last thing is that you can decide whether you would like to make sauce or use canned/pre-made sauce (no one will judge you one way or the other).

Lasagna

Lasagna- being put together

1 package lasagna noodles, cooked according to package directions

2 cans spaghetti sauce (or the equivalent of home made)

1 lb mushrooms (I like cremini)

1 bunch spinach, rinsed and chopped

1 batch of tofu ricotta (recipe below)

1/2 batch of cashew cheese

Lasagna fixin's (cashew cheese, tofu ricotta and mushrooms)

After cooking the lasagna noodles drain them and set them aside, you may want to drizzle a little olive oil on them so that they don’t stick together.

Preheat oven to 375.  In a large (9×13) baking pan spread about 1/3 of the tomato sauce.  On top of this a layer of noodles, followed by the ricotta and 1/2 of the mushrooms and spinach.  Then another 1/3 of the sauce, noodles, cashew cheese and the remaining mushrooms and spinach.  Another layer of noodles and then top with the remaining sauce. Cover the whole thing with foil and put in the oven for about 30 minutes.  After 30 minutes remove the foil and bake another 15-20 minutes or until the sauce starts to bubble and the noodles on top get a little crispy.  Let it sit for a few minutes and then dig in!

The finished product!

Tofu Ricotta

(this recipe is adapted from the Veganomicon cookbook)

1 package firm tofu, drained

1/2 cup nutritional yeast

juice of 1/2 a lemon

2 cloves garlic, pressed

1/2 tsp salt

10 basil leaves, chopped

Pepper

Mush the tofu up until it is all crumbly and then add in the remaining ingredients and mix them until combined, taste and adjust.

Cashew cheese

This recipe comes form the Real Food Daily cookbook, which is an awesome (but spendy) restaurant in LA.  I have changed a couple of things but it’s the

Cashew cheese

same basic idea.

1 1/4 cup raw cashews

1 tsp onion powder

1/2 tsp garlic powder

1 tsp salt

3 cups rice milk

1/4 cup canola oil

1 cup corn starch (or arrow root powder)

1/2 cup nutritional yeast

Juice of 1/2 a lemon

The key to getting creamy cheese is to place the cashews ina bowl and pour boiling water over them.  Let them sit for as long as you can (up to 5 hours) before making this.  Drain cashews and put in a blender with onion and garlic powder and salt.  Blend.  In a medium sauce pan mix milk, oil and corn starch together with a whisk.  Turn heat on to medium high and continue to whisk until mixture begins to thicken.  Stir until it has reached the desired consistency.  Remove from heat and add to food processor while it is running.  Blend until mixture is smooth.  Add nutritional yeast and lemon and adjust the flavor.

For a more “cheesy” taste you can add some miso paste (be careful if you are vegan a lot of them contain fish paste).

Quick Lentil Soup

I made this tonight after getting home from a long day.  It was perfect because it incorporates a lot of the odds and ends that I had in the vegetable drawer so mix and match and use what you have.

Lentil Soup

1 small onion, chopped

Lentil Soup

2 cloves garlic, chopped

1 1/2 cups lentils, rinsed

3 cups water + 2 cups veggie broth

1/2 red bell pepper, chopped

1 bunch kale, chopped

2 carrots, chopped

2 stalks celery, chopped

1/2 tsp salt, or to taste

1/4 tsp ground cumin

dash of chili pepper flakes

pepper to taste

Saute the onion over medium heat in a little oil for about 5 minutes.  Add the garlic and saute just until fragratn.  Add the water and lentils and bring to a simmer.  Add the remaining veggies ans spices and cook until the lentils are tender, about 20-30 minutes.

If you like your veggies a little crispier you can wait and add them later.

Enjoy!

Wonderfully fantastical tiny cookies

This cookies are so cute and small, of course you don’t have to make them that way- but they are oh so cute!  The are really just chocolate chip cookies but with a few changes that make them not only vegan, but amazing and low fat (but who’s counting, right?).  Instead of using the mini chocolate chips I just chopped up some regular chocolate chips, or you can chop up dark chocolate candy bars (or any kind you like).

Tiny Chocolate Chip Cookies

1/4 cup margarine

So tiny...yet sooo good

1/4 cup brown sugar

1/2 cup white sugar

1 tsp vanilla

2 Tbsp applesauce (add 1 more Tbsp if you like them really chewy)

1/4 tsp salt

1/2 tsp baking soda

1 cup flour

1/2 cup mini chocolate chips

Preheat oven to 375.  Mix margarine, sugars, vanilla and applesauce together in a large bowl. Stir all dry ingredients together and then mix in to wet ingredients.  Add chocolate chips.  Drop by rounded teaspoonfuls on to an ungreased baking sheet (about 2 in apart form one another).  Bake 8-10 minutes.

Indian dinner

So for anyone that has ever eaten at our house, they know that we try and do it right and when it comes to Indian food that mean you gotta have samosas, dahl (or dal) and some chutney.  Here are some of these recipes, I hope you enjoy them!

Vegetable Samosas

3-4 medium potatoes chopped in to 1/2 inch pieces

1 onion, chopped

1 tsp cumin seeds

1/2 tsp mustard seeds

1/2 tsp tumeric

1/2 tsp garam masala

1/4 tsp ground coriander (optional)

1/2-1 tsp salt

2 carrots, chopped in to 1/4 inch pieces

1 bag frozen peas (10 oz)

Dough

(you can use frozen puff pastry if you want)

3 cups flour

1/2 cup ghee or shortening

3/4-1 cup water

Place potato chunks a parge sauce pan and cover with water, boil until almost tender.  When potatoes are almost done put onions in a frying pan and saute over medium heat, add cumin and mustard seeds.  In last minute that onion is cooking add garlic.  Add carrots and peas and cook for about 3-4 more minutes.  Add potatoes and 1/3 cup of the cooking liquid, cover and simmer for 5-10minutes or until the carrots and potatoes are soft enough.

In the mean time make the dough by placing the flour in a large bowl and cutting in the ghee or shortening (like you would for a pie crust). Slowly add the water mixing as you go. Add just enough water to hold the dough together in a dry ball.  Mix just until blended, form in to a ball and set aside until filling is ready.

Preheat the oven to 375.  When you have everything ready put the dough out on a lightly floured surface and roll out until it is 1/8-1/4in thick.  Then using a large circle (like a tupper ware or just eyeball it and use a knife) cut out some circles- about 3in in diameter.  Cut each circle in 1/2. Set out a small bowl of water. Place one half in the center of your hand and wet (using your fingers) the straight edge.  Fold the circle in 1/2 and seal the straight edges together by pinching them, and you will have sort of a triangle.  Then gently, fill the samosa with the filling.  I find the easiest way is to hold the sealed edge in my palm and cup my hand around it.  Once the samosoa is as full as you can get it seal the open edges using a little more water and then pinching tem together.

Place the samosas on a lightly greased baking sheet (or brush each one with a little melted butter, margarine or ghee) and bake them until lightly browned, about 20 minutes.  You can also fry them if you’re feeling adventurous.

Mint Chutney

1 bunch of mint, chopped

Juice of 1 lime, about 2 Tbsp

1 green chili, optional

2 cloves garlic, chopped

1 in piece of ginger, chopped

salt to taste

1/2 cup coconut milk

Blend all ingredients together until they reach the desired consistency.  You can also add a little sugar if you like things a little more on the sweet side.  Serve with the samosas.

Red Lentil Dal

1 cup red lentils

1 tsp turmeric

enough water to cover them by about an inch in a good sized sauce pan

salt to taste

black pepper

2 Tbsp minced fresh ginger (optional)

2 cloves garlic, minced

2 cloves

1-2 Tbsp oil

1 tsp cumin seeds

1 tsp mustard seeds

1 onion chopped

Fresh coriander (aka cilantro), for garnish

Fresh tomatoes, chopped for garnish

Wash the lentils and pick through them to get rid of any stones.  Place in a sauce pan and cover with water.  Add turmeric, ginger, garlic salt and pepper.  Bring to a boil and then reduce heat to a low boil.  Boil , stirring occasionally for about 20 minutes or until they reach the desired tenderness.

About 5 minutes before the lentils are done cooking place oil in a frying pan and heat slowly.  Test the oil by dropping water in to it, when it pops, it’s hot enough.  Add the cumin and mustard seeds and cook just until fragrant (be careful they pop, so you may want to cover it with a lid. Add the onion and saute over medium heat until translucent, about 7 minutes.  Add to lentils.

Garnish with cilantro and fresh, chopped tomatoes.

Saag Aloo (Spinach and potatoes)

In this case I decided to go with kale and potatoes but you can easily do either.

1 onion, chopped

2 medium potatoes, chopped in to 1/2-1 in chunks

1 green chili, chopped

1 tsp mustard seeds

1 tsp ground coriander

1 tsp cumin

1/2 tsp turmeric

1 bunch kale, de-stemmed, washed and chopped in to 1 in strips

Put the onions and potatoes in a large sauce pan and saute over medium heat.  In the first couple minutes that you are cooking the onions add the pepper and mustard seeds.  Saute for about 5 minutes. Add the spices and about 1/4 to 1/2 cup water.  Cover and cook until potatoes are almost tender and add the kale.

Jicama, Fennel, and Orange Salad

from Hannah

This salad takes me a really long time to prepare but it should actually take any competent cook probably 10 minutes max (if you don’t care about presentation AND are good at peeling oranges quickly). All you have to do is cut up several items and mix in a dressing. Quite delicious (jicama = THE edible root to know) and this can make a TON of food, so use a very large bowl.

Jicama, Orange, Fennel Salad - I used maybe too much fennel

INGREDIENTS:
1 jicama (apple-sized)
4 navel oranges
fennel bulb (2-3″ diam.)
handful of spinach leaves
handful of arugula

+ DRESSING:
1 garlic clove minced
1/2 teaspoon salt
2 teaspoons honey
2 tablespoons balsamic vinegar
4 tablespoons olive oil
2 tablespoons orange juice

All you have to is peel the oranges, chop them up. Then peel the jicama, cut it into thin slices. Then cut the fennel into thin strips, including the feathery tops. Chop the arugula, throw everything and the spinach into a bowl. Mix up the dressing ingredients until the honey has dissolved, then mix it into the salad. Presto.

Tacos and much much more

Image courtesy of santafeburrito.com

Santeria, also known lovingly as “titty tacos” for it’s close proximity (as in you have to go in it to go to the bathroom) to Mary’s Club, is a wonderful, little spot that has a ton to offer.  As I’ve said before Alex and I are on a quest to find great Mexican food, which we dearly miss from living in LA.  Not only had it been hard to find great Mexican food in Portland but it’s really hard to find good Mexican food that also has vegan options, well Santeria fits the bill.

You can tell by their specials and by the types of dishes they offer that the cooks really do know Mexican food.  They have the traditional stuff, tacos, enchiladas, burritos, etc as well as some great soups, which you don’t see too often.

Most things can be made vegan, just ask.  they also have Jarritos, Mexican beer and a full bar!  Another plus is that they have great salsa- especially if you’re one of those “I like it so hot that I feel the roof of my mouth peeling of” kind of people.

733 SW Ankeny St
Portland, OR 97205
(503) 956-7624

Omnivore::$::Cash Only::M-Th11am-12am, Fri&Sat 11am-2am