Tuesday, October 16, 2018

Vegan Dinner Party



Sorry ya’ll! So so crazy busy at the moment that days become nights and night become days! I promise to stop being such a turd about posting on Mondays!

I have to leave like now… So I will just copy and paste the menu for a vegan, gluten free dinner I made over the weekend. It was for 16 people! So I just tripled everything.

Okay! Till next week! Hopefully I will have some time/sanity! Maybe not!


Winter Squash and Wild Mushroom Curry

INGREDIENTS
  • 3 tablespoons vegetable oil
  • 10 ounces butternut or other winter squash, peeled and diced in 1/2-inch cubes
  •  Salt and freshly ground black pepper
  • 1 or 2 small whole green chiles, such as jalapeño or serrano
  • 3 medium shallots or 1 small onion, finely diced
  • ½ teaspoon black mustard seeds
  • ½ teaspoon cumin seeds
  •  Handful of fresh or frozen curry leaves, optional
  • 2 garlic cloves, minced
  • 1 teaspoon ground coriander
  •  Pinch of cayenne
  • ½ teaspoon turmeric
  • 1 pound mushrooms, preferably a mix of cultivated and wild, trimmed and sliced 1/8-inch thick
  • ¾ cup coconut milk
  • 2 tablespoons lime juice
  •  Cilantro sprigs, for garnish

PREPARATION
  1. In a wide skillet, heat oil over medium-high heat. When hot, add squash cubes in one layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.
  2. Cut a lengthwise slit in each chile to open it, but leave whole. (This allows the heat and flavor of the chile to release into the sauce without making it too spicy.)
  3. Add shallots to skillet, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.
  4. Add mushrooms to pan, season with salt and toss to coat. Continue to cook, stirring, until mushrooms begin to soften, about 5 minutes.
  5. Return squash cubes to pan, stir in coconut milk and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. If mixture looks dry, thin with a little water. Taste and season with salt.
  6. Just before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro leaves.


Chana Punjabi

INGREDIENTS
  • 1 tablespoon canola oil or other vegetable oil
  • 1 medium onion, chopped
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 small Thai bird chili, chopped
  • 2 large tomatoes, chopped
  • 1 ½ teaspoons paprika
  • 1 teaspoon salt, or as needed
  • 1 teaspoon ground coriander
  • ½ teaspoon garam masala
  • ¼ teaspoon turmeric
  • 1 teaspoon freshly squeezed lemon juice
  • 2 15-ounce cans chickpeas, drained
  • 2 tablespoons minced cilantro
  •  Cooked rice for serving (optional)

PREPARATION
  1. In a medium saucepan over medium-low heat, heat oil and add onion. Sauté until translucent and soft, about 5 minutes. Add garlic, ginger and chili, and sauté until soft and fragrant, about 3 minutes. Add tomatoes and 1/4 cup water. Cover and cook until tomatoes are very soft, about 5 minutes, then remove from heat.
  2. Purée mixture in blender or food processor until smooth. Return to pan and place over medium heat. Add paprika, 1 teaspoon salt, coriander, the garam masala, turmeric and lemon juice. Add chickpeas and bring to a boil, then reduce heat to low.
  3. Cover and simmer until sauce is thick and chickpeas are soft, 45 minutes to 1 hour. Stir pan about every 10 minutes, adding water as needed (up to 1 1/2 cups) to prevent burning. When ready to serve, sauce should be thick. If necessary, uncover pan and allow sauce to reduce for a few minutes, stirring frequently, until desired consistency. Stir in cilantro, adjust salt as needed and serve with cooked rice, if desired.

Cucumber And Cilantro Raita (Not vegan)

INGREDIENTS
  • 1 cup plain yogurt
  •  Scant 1/2 teaspoon salt
  • 2 tablespoons finely chopped scallion
  • ½ cup finely diced peeled cucumber
  • ¼ cup chopped cilantro

PREPARATION
  1. In a medium bowl, combine yogurt and salt. Mix well. Add scallion, cucumber and cilantro. Mix again, and transfer to a small serving bowl.

Cucumber and Tomato Salad With Cilantro and Mint

INGREDIENTS
  • 4 ripe tomatoes, chopped
  • 4 Persian cucumbers, chopped
  • ½ small white onion, chopped
  • 2 tablespoons chopped purple or green basil
  • 1 tablespoon chopped cilantro
  • ½ teaspoon dried mint
  • ½ teaspoon crushed red chili powder(or ancho chile powder)
  • ½ teaspoon salt
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil

PREPARATION
  1. Combine all of the ingredients in a bowl; toss, and serve.


Apple Crisp (Substitute vegan butter)

INGREDIENTS
  • 6 cups peeled, cored, sliced apples or ripe pears, 2 to 3 pounds
  • ½ teaspoon cinnamon, or more to taste
  • ½ cup sugar, plus 2 tablespoons
  • 5 tablespoons butter, plus more for greasing the pan
  • ¾ cup oats
  • ½ cup walnuts or pecans

PREPARATION
  1. Heat oven to 375 degrees. Toss fruit with half the cinnamon and 2 tablespoons sugar, and spread it in a lightly buttered 8-inch square or 9-inch round baking pan.
  2. Combine remaining cinnamon and sugar in container of a food processor with butter, oats and nuts; pulse a few times, just until ingredients are combined. (Do not purée.) To mix ingredients by hand, soften butter slightly, toss together dry ingredients and work butter in with fingertips, a pastry blender or a fork.
  3. Spread topping over apples, and bake about 40 minutes, until topping is browned and apples are tender. Serve hot, warm or at room temperature.