Chipotle Tempeh with Fresh Kale
So.. left over chipotle in adobo sauce again. And was curious about trying out tempeh again. It has a very distinct and unmistakeable tempeh flavour to it that is hard to pair up with a nice sauce or in a stir fry. Give this one a shot! The kale freshens things up, it’s spicy, and if you don’t cook the kale for too long, nice and crispy. Make sure to fry the tempeh at high heat. It goes great with rice or quinoa. What you’ll need: For the marinade: 1 small onion 4 cloves of...
Read MoreVegetarian Shepherd’s Pie with Cheddar Cheese Crust
Student budget getting you down? Well, I’m sure you’ve got some change to spare for some lentils, onions and potatoes. Bring your textbook while the lentils and potatoes are cooking. What you’ll need: 5-7 potatoes Some milk Nutmeg 3 onions 1 1/2 cups of brown lentils 1/2 stock of celery 1/2 tsp of cumin, coriander, savoury, basil 1 tsp of salt (additional to taste) 2 tbsp of red wine vinegar (other types of vinegar work as well not nearly as well) Optional: Cheddar for crust Running water out of...
Read MoreButternut Squash, Coconut, and Lentil Stew
A great way to cook Indian, without copious amounts of curry. Coconut is the answer! It adds an amazing sweet touch, and with the right garnishes (you guessed it, lime and coriander) it is an amazing dish for a hot summer’s day. What you’ll need (adapted from foodnetwork): 1 cup yellow split peas 1 pound butternut squash, peeled, cut into 1/2-inch cubes (about 2 1/2 cups) 1 tomato, diced 1/2 cup shredded coconut 1/2 tsp turmeric 1/2 tsp ground cumin 4 cups vegetable stock 2 tablespoons canola...
Read MoreMoroccan Chickpeas with Fresh Mint
Fresh mint, it doesn’t only smell awesome. When combined with some spices, chickpeas in a tomato sauce, it makes for an amazing fresh and savoury accompaniment to cous cous, rice and even pasta. I’d recommend some cous cous. It’s easy to make and pretty cheap. What you’ll need: 5 large tomatoes 1 cup of chickpeas (boiled) 1 large onion 5 cloves of garlic 1 tsp ground cinnamon 1 tsp ground coriander 1 tsp ground cumin pinch ground turmeric Fresh mint leaves Salt and pepper to taste Fresh...
Read MoreBlack Eyed Pea Casserole with Cheddar Crust
Black eyed peas? It’s a band. They’re shite. But their namesake makes a great casserole. Stores well, tastes great after a couple of days in the fridge. What you’ll need (adapted from fatfreevegan.com): 1 1/2 cups of black eyed peas (make sure to remove little stones and other unwanted stuff) 2 onions 1 green bell pepper 5 cloves of garlic 1 1/2 cups of rice 2 cups of vegetable broth 1/2 tsp of cumin 1/2 tsp of salt 1/4 tsp of pepper 1 can of diced tomatoes 3 cups of sliced spinach 2 cups of...
Read MoreLazy Falafel Pie
Now here’s an idea for a lazy summer afternoon. A lot of effort goes into making your own falafel. Even with dry mix, deep frying can be a huge pain in the ass. So this is for those of you who are tired of deep frying, greasy messes in the kitchen, yet craving some falafel. And it’s easy as pie. What you’ll need (adapted from theveganstoner.ca): 1 pckg of dry mix of Falafel Tahini 1 pckg of Hummus Yoghurt or soy yoghurt 1 Lemon 2 Tomatoes 1 Cucumber Optional: Olives Optional: Chopped fresh...
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