Replies

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  DoomsdaysCWDoomsdaysCW@kolektiva.social

  Jan 17, 2025, 1:41 AM

  This is more of my cup of tea these days. I love Indian and Moroccan spices!

  Rice and Red Lentil Stew with Cauliflower and Peas

  Makes 4-6 servings

  Ingredients:

  1 Tablespoon vegetable oil
  2 large leeks (white and tender green), well-rinsed and sliced

  1 1/2 teaspoon ground coriander
  1 1/2 teaspoon ground cumin
  1 1/2 teaspoon dry mustard
  1 teaspoon turmeric
  1/4 teaspoon cayenne

  3/4 cup (6 ounces) long-grain white rice (we used brown rice)
  4 1/2 cup (40 ounces) water
  Salt to taste

  1/2 cup (4 ounces) red lentils or brown (we used brown, since it takes longer to cook, as does the brown rice)

  1/2 medium head of cauliflower, cut into 1-inch florets
  1/2 cup (4 ounces) fresh or frozen peas
  2 Tablespoon butter (optional, and not vegan)

  1. In a medium stew pot, heat the oil over medium heat. Add the leeks, coriander, cumin, mustard, turmeric, and cayenne, stirring constantly to toast the spices, for 1 minute.

  2. Add the rice, salt, and 4 1/2 cups of water. Bring to boil over high heat. Stir in the lentils. Reduce heat to medium, cover, and cook until the rice and lentils are just tender, about 20 minutes for red lentils and white rice, 35 minutes if you are using brown lentils and brown rice.

  3. Add the cauliflower, raise the heat to high, and continue to cook, covered, stirring occasionally for 5 minutes. Add the peas and cook until they are warmed through and the stew has an oatmeal-like consistency, about 5 minutes longer. Add butter (optional), stirring until it melts. Serve hot in bowls.

  An adaption of Yamuna Devi's "The Art of Indian Vegetarian Cooking".

  #VegetarianRecipes #VeganRecipes #EatYourVeggies #DietForASmallPlanet #SolarPunkSunday

  💬 2🔄 9⭐ 21
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  DoomsdaysCWDoomsdaysCW@kolektiva.social

  Jan 17, 2025, 1:54 AM

  This doesn't need to be puréed, but it can be. The original recipe calls for chicken stock, but vegetable stock works just fine! The original recipe calls for butter, but any vegetable oil can be used (since it's just for sautéing). A warm and nourishing soup for cold days!

  Carrot Ginger Soup (can be made as a vegan version)

  Serves 4-5

  Ingredients

  3 Tbsp unsalted butter
  1 1/2 pounds carrots (6-7 large carrots), peeled and sliced thin
  2 cups chopped white or yellow onion
  Salt
  1 teaspoon minced ginger
  2 cups chicken stock or vegetable stock
  2 cups water
  3 large strips of zest from an orange
  Chopped chives, parsley, dill or fennel for garnish

  Method:

  1. Sauté onions and carrots: Melt the butter in a soup pot over medium heat and cook the onions and carrot, stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown. Sprinkle a teaspoon of salt over the carrots and onions as they cook.

  2. Add stock and water, ginger, and strips of orange zest. Bring to a simmer, cover, and cook until the carrots soften, about 20 minutes.

  3. Remove the strips of orange zest and discard.

  4. Purée soup: Working in small batches, pour the soup into a blender and purée until completely smooth. Only fill the blender bowl a third full with the hot liquid and keep one hand pressing down on the cap of the blender to keep it from popping off.

  Add more salt to taste.

  Garnish with chopped chives, parsley, or fennel fronds (I prefer parsley or cilantro).

  Freezes well! Great to make lunch-sized portions!

  #EatYourVeggies #DietForASmallPlanet #CanBeAdaptedToVeganRecipe

  💬 1🔄 5⭐ 10
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  DoomsdaysCWDoomsdaysCW@kolektiva.social

  Jan 17, 2025, 1:59 AM

  Here is a vegetarian version of one my favorite dishes - Hungarian Goulash! I would definitely add chickpeas or lentils as a needed protein in this dish... Not sure where I found it from...

  If one is vegan, omit the sour cream (yogurt). Makes 2 generous portions...

  Vegetarian Hungarian Goulash

  Ingredients:
  1 tbsp Sunflower oil
  1 large white/yellow onion, chopped
  1 carrot, diced
  1 large potato, diced
  1 stalk of celery, diced
  1 green pepper, cut into rounds (the long ones, also known as banana peppers)
  1 tsp caraway seeds, crushed lightly
  few black peppercorns, crushed lightly
  1 bay leaf
  3 tbsp Sweet Paprika (preferably the Hungarian variety)
  Salt, to taste
  1 tsp sour cream (or yogurt), optional

  Method:

  1. Heat the oil in a heavy bottom pot.
  Add the onions and sauté on medium heat until starts getting brown.

  2. Once the onions are browned, take them off the heat and add the paprika. This is important because we do not want the paprika to burn.

  3. Add the vegetables and the spices and salt to taste. Mix well and put it back on the hob.

  4. Cover with water, put the lid on and simmer on low heat.

  5. Keep checking on the Goulash and stirring from time to time.

  6. Once the vegetables are well cooked, adjust the consistency by adding the water as required.

  7. Garnish with a dollop of sour cream and serve with some bread (preferably sourdough) to dunk into the Goulash.

  #VegetarianRecipes #VeganRecipes
  #EatYourVeggies #DietForASmallPlanet

  💬 1🔄 6⭐ 8
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  DoomsdaysCWDoomsdaysCW@kolektiva.social

  Jan 17, 2025, 2:07 AM

  This last one I actually have the link for! It's the closest recipe I've found for a chocolate mousse I threw together after my home-made tofu failed to fully firm up (it happens). So, yes -- what to do with not-so-firm tofu? Turn it into #ChocolateMousse!

  Silken Tofu Chocolate Mousse

  Gluten-free, dairy-free, eggless, and vegan.

  Ingredients

  Toppings (optional):

  • 3.5 oz. (100 g) roughly chopped dark chocolate
  • 1 package (12 oz.-340 g) organic silken tofu
  • 2 tablespoons maple syrup
  • chocolate shavings
  • raspberries
  • blackberries
  • fresh mint

  Instructions:

  1. Melt the chocolate in the microwave (or a double-boiler) in 30 second intervals, stirring each time, until the chocolate is melted. Set aside to cool at room temperature.

  2. Meanwhile, place the silken tofu and maple syrup in a food processor and blend until very smooth. Add the melted chocolate and blend until well combined.

  3. Scoop the mixture into 3 ramekins or glasses, and refrigerate for 30 minutes.

  4. To serve, garnish with chocolate shavings, raspberries, blackberries and a sprig of fresh mint.

  Leftovers will keep in the fridge for up to 3-4 days.

  https://aseasyasapplepie.com/silken-tofu-chocolate-mousse/

  #VegetarianRecipes #VeganRecipes
  #EatYourVeggies #DietForASmallPlanet #VeganDesserts #SolarPunkSunday #TofuChocolateMousse

  💬 1🔄 1⭐ 8
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  DoomsdaysCWDoomsdaysCW@kolektiva.social

  Jan 17, 2025, 2:30 AM

  I plan on adapting the chocolate silken tofu recipe for pumpkin custard. Will let folks know how that works out. 😋

  💬 1🔄 0⭐ 8
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  Work in Progress 🌻unfinishedsymphony@gts.epigaea.net

  Nov 23, 2025, 3:20 PM

  @DoomsdaysCW Thanks for the recipes, I am bookmarking some of these. I have made silken tofu chocolate mousse, turned out great!

  💬 0🔄 1⭐ 0
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  Bytebro 🇬🇧 🇺🇦 🌈bytebro@mastodonapp.uk

  Jan 11, 2026, 3:52 PM

  @DoomsdaysCW

  This sounds lush. For us right-pondians, can you clarify the use of 't' and 'T' in that recipe? Are they all 'teaspoons' or all 'tablespoons', or what? 'Cups' I can sort of work out from the quantity context, although oz or grams would probably be better for those outside the Americas!

  Good work, anyway 👏

  💬 1🔄 0⭐ 0
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  DoomsdaysCWDoomsdaysCW@kolektiva.social

  Jan 11, 2026, 3:53 PM

  @bytebro Oh hey, 't' means teaspoon, big 'T' means Tablespoon. The next time I'm posting or editing recipes, I'll clarify, and include "oz" (ounces) as well!

  💬 0🔄 1⭐ 0