Showing posts from June, 2019

American Curry Vegan

I'm going to call this American Curry because it's much, much simpler than a traditional Asian curry of any of those nations. I love curry. But I also love simplicity...When just a few ingredients are given the chance to really shine. Turmeric and paprika are two of my favorite spices. Put them together with a few supporting players and the results are comparable to all the work of traditional curries. Ingredients 1 poblano pepper, diced 1 jalapeno pepper, minced 1 long hot pepper, sliced thinly 1 serrano pepper, minced 1 inch of ginger, grated 5 cloves garlic, thinly sliced 1/2 medium yellow onion, diced, plus the skin 1/2 bunch scallions, sliced on the bias 1 earl grey tea bag 2 1/2 tsps turmeric 2 1/2 tsps paprika 1/2 tsp cayenne powder 2 1/2 tsps salt 1 tsp black pepper 3 cups water 2 tbls olive oil 1/4 cup boiled diced potatoes, they should be soft and mushy 1 can drained, rinsed  beans of choice I used a mesh loose tea/spice container to hold t

Pickled Peppers and Pintos

Vegan cooking doesn't always mean turning on the oven or the stove top. Sometimes it's as simple as slicing, dicing and stirring. Some of my favorite meals have come from simply combining some fresh ingredients and giving them a good toss. That's the beauty of working with vegetables and beans, you don't have to cook them. They are beautiful just the way they are. Especially in the warmer weather, there's nothing more satisfying than some fresh components coated in a bright dressing of salt, fat, acid and heat. It's flavor on steroid. Save those pickle jars after you've finished all the pickles. The brine is an easy way to add authentic pickled flavor without the fuss. 2 poblano peppers, diced 1 long hot pepepr, sliced on the bias 2 jalapeno peppers, minced 1 serrano pepper, minced 5 cloves garlic, thinly sliced 1 can pinto beans, rinsed 1 can red beans, rinsed 2 tbls olive oil 1 tbl apple cider vinegar 1 tbl pickle brine 2 tsps sriracha 2 tsps spicy musta