2 cans pinto beans (or ~4 cups cooked)
~1/2 cup salsa
1 teaspoon each:
garlic powder
onion powder
cumin
salt
enough water or bean cooking liquid to aid in processing (we like ours on the loose side with plenty of liquid)
Combine all in food processor and process until smooth. Serve on tortillas, over rice, in burritos, however you like!
Serves 5
Showing posts with label Pantry. Show all posts
Showing posts with label Pantry. Show all posts
Chickpea salad
1–2 stalks celery, diced fine
2–4 green onions, diced fine (optional)
1 can chickpeas, drained and rinsed
1/4 cup vegan mayonnaise
2 teaspoons yellow mustard
1–2 tablespoons dill pickle relish
black pepper
Dice celery and onions as fine as possible. Mash up chickpeas with mayo and mustard (leave some texture; don't mash completely). Fold in pickle relish, celery and onions. Add black pepper to taste.
Serves 3–4
Total time: 5 minutes
2–4 green onions, diced fine (optional)
1 can chickpeas, drained and rinsed
1/4 cup vegan mayonnaise
2 teaspoons yellow mustard
1–2 tablespoons dill pickle relish
black pepper
Dice celery and onions as fine as possible. Mash up chickpeas with mayo and mustard (leave some texture; don't mash completely). Fold in pickle relish, celery and onions. Add black pepper to taste.
Serves 3–4
Total time: 5 minutes
Butter chickpeas
1 can chickpeas
1 pound frozen cauliflower
3/4 teaspoon garlic powder
1/2 teaspoon garam masala
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon salt
1 1/2 teaspoons cornstarch
1 1/2 teaspoons nutritional yeast
2 teaspoons minced ginger
2 teaspoons lemon juice
2 teaspoons water
1 15-ounce can tomatoes
1 can green chiles
2 teaspoons minced garlic
1 teaspoon fenugreek
Heat oven to 400° and prepare a baking sheet with parchment paper. Thaw cauliflower and chickpeas.
Mix first group of ingredients in a small bowl. Toss with cauliflower and chickpeas. Spread on baking sheet and roast for 20 minutes.
Blend second group of ingredients until completely smooth. Bring to a simmer. Add cauliflower and chickpeas, and simmer 5+ minutes. Serve over brown rice and/or with naan.
Serves 6
Total time: 30 minutes
Original recipe source
1 pound frozen cauliflower
3/4 teaspoon garlic powder
1/2 teaspoon garam masala
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon salt
1 1/2 teaspoons cornstarch
1 1/2 teaspoons nutritional yeast
2 teaspoons minced ginger
2 teaspoons lemon juice
2 teaspoons water
1 15-ounce can tomatoes
1 can green chiles
1/3 cup cashews
2 deglet noor dates
1 tablespoon nutritional yeast
1 tablespoon minced ginger2 teaspoons minced garlic
1 teaspoon fenugreek
1/2 teaspoon garam masala
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon cayenne
1/2 cup water
Mix first group of ingredients in a small bowl. Toss with cauliflower and chickpeas. Spread on baking sheet and roast for 20 minutes.
Blend second group of ingredients until completely smooth. Bring to a simmer. Add cauliflower and chickpeas, and simmer 5+ minutes. Serve over brown rice and/or with naan.
Serves 6
Total time: 30 minutes
Original recipe source
Pumpkin muffins
3 1/2 cups whole wheat flour (may substitute partial amounts of other flours)
1 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
3/4 teaspoon nutmeg
1/4 teaspoon cloves
2 1/2 cups pumpkin
1 cup water
1/2 cup oil
1/4 cup molasses
1 bag chocolate chips
Preheat oven to 400°. Whisk together dry ingredients. Add wet ingredients. Bake in greased or lined muffin cups for 10–15 minutes.
Makes 24
Original recipe source
1 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
3/4 teaspoon nutmeg
1/4 teaspoon cloves
2 1/2 cups pumpkin
1 cup water
1/2 cup oil
1/4 cup molasses
1 bag chocolate chips
Preheat oven to 400°. Whisk together dry ingredients. Add wet ingredients. Bake in greased or lined muffin cups for 10–15 minutes.
Makes 24
Original recipe source
Curried red lentil soup
1 onion, chopped
1 pound carrots, chopped
1 tablespoon ginger, minced
1 tablespoon garlic, minced
4–8 cups water
1 can coconut milk
1 cup red lentils
1 bay leaf
2 teaspoons salt
1 tablespoon curry powder
1 bunch cilantro
Stovetop: Water-sauté first group of ingredients. Add second group and simmer until lentils have disintegrated, 45+ minutes. Salt and pepper to taste and add cilantro just before serving.
Instant Pot: Add first two groups of ingredients to Instant Pot, using 4 cups water. Cook on high pressure for 5 minutes with natural pressure release. Salt and pepper to taste and add cilantro just before serving.
Serves 5
Total time: 60 minutes
Original recipe source
1 pound carrots, chopped
1 tablespoon ginger, minced
1 tablespoon garlic, minced
4–8 cups water
1 can coconut milk
1 cup red lentils
1 bay leaf
2 teaspoons salt
1 tablespoon curry powder
1 bunch cilantro
Stovetop: Water-sauté first group of ingredients. Add second group and simmer until lentils have disintegrated, 45+ minutes. Salt and pepper to taste and add cilantro just before serving.
Instant Pot: Add first two groups of ingredients to Instant Pot, using 4 cups water. Cook on high pressure for 5 minutes with natural pressure release. Salt and pepper to taste and add cilantro just before serving.
Serves 5
Total time: 60 minutes
Original recipe source
Cauliflower alfredo
1 pound frozen cauliflower
2 cups almond milk
1/4 cup cashews (optional)
1/4 cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon salt
2 tablespoons lemon juice
2 tablespoons plain soy yogurt (optional)
pepper and nutmeg to taste
Simmer first three ingredients in a saucepan until cauliflower is completely thawed and heated through.
Add next group of ingredients to a blender. When cauliflower is cooked, add that mixture as well and blend until completely smooth.
Serve over 1 pound pasta. Sprinkle with a pinch of nutmeg and a few grinds of pepper.
Serves 5
Total time: 20 minutes
Original recipe source
2 cups almond milk
1/4 cup cashews (optional)
1/4 cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon salt
2 tablespoons lemon juice
2 tablespoons plain soy yogurt (optional)
pepper and nutmeg to taste
Simmer first three ingredients in a saucepan until cauliflower is completely thawed and heated through.
Add next group of ingredients to a blender. When cauliflower is cooked, add that mixture as well and blend until completely smooth.
Serve over 1 pound pasta. Sprinkle with a pinch of nutmeg and a few grinds of pepper.
Serves 5
Total time: 20 minutes
Original recipe source
Golden coconut lentil soup
2 onions
6 carrots
2 tablespoons minced garlic
1 tablespoon fresh ginger
6 cups water
1/4 teaspoon red pepper flakes
1 14-ounce can light coconut milk
1 tablespoon salt (to taste)
a few drops coconut extract (optional)
1 bunch cilantro
2 cups rice, cooked
Sauté onions and carrots in a little water in large pot. Add garlic and ginger. Add water, lentils, turmeric, and red pepper flakes. Bring to a boil and simmer 20 minutes or more, until lentils are soft. Add coconut milk, salt, and coconut extract and simmer for a few minutes more. Blend lightly with stick blender. Add cilantro right before serving. Serve over rice.
Serves 6–8
Total time: 40–60 minutes
Original recipe source
6 carrots
2 tablespoons minced garlic
1 tablespoon fresh ginger
6 cups water
1 1/2 cups red lentils
1 tablespoon turmeric1/4 teaspoon red pepper flakes
1 14-ounce can light coconut milk
1 tablespoon salt (to taste)
a few drops coconut extract (optional)
1 bunch cilantro
2 cups rice, cooked
Sauté onions and carrots in a little water in large pot. Add garlic and ginger. Add water, lentils, turmeric, and red pepper flakes. Bring to a boil and simmer 20 minutes or more, until lentils are soft. Add coconut milk, salt, and coconut extract and simmer for a few minutes more. Blend lightly with stick blender. Add cilantro right before serving. Serve over rice.
Serves 6–8
Total time: 40–60 minutes
Original recipe source
Lemony chickpea orzo soup
1 onion
3 carrots
3 stalks celery
1 tablespoon minced garlic
7 cups vegetable broth
1 can chickpeas
1/2 teaspoon thyme
a few grinds of pepper
pinch of nutmeg
large pinch rosemary
Serves 6–8.
Total time: 45–60 minutes
Original recipe source
3 carrots
3 stalks celery
1 tablespoon minced garlic
7 cups vegetable broth
1 can chickpeas
1/2 teaspoon thyme
a few grinds of pepper
pinch of nutmeg
large pinch rosemary
1 bay leaf
1 cup orzo
2 tablespoons lemon juice
Chop vegetables. Sauté the vegetables in a little water. Add broth and herbs/spices, and bring to a boil. Simmer 15–30 minutes. Add water or broth as needed. Add orzo and cook about 10 minutes more. Take off heat and stir in lemon juice.
Serves 6–8.
Total time: 45–60 minutes
Original recipe source
Clafoutis
12 oz. silken tofu
2 tablespoons cornstarch
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup plant milk
1 cup sugar
1 cup whole wheat flour
2 14-ounce cans tart cherries in water, drained
or 1 1/2 12-ounce bags frozen cherries, or other fruit
Preheat oven to 375°F. Lightly grease a 9x13" pan.
Blend up first five ingredients until smooth. Whisk together sugar and flour in a mixing bowl; add tofu mixture and mix. Add fruit. Transfer mixture to pan.
Bake about 45 minutes, until mostly firm. Let cool about 10 minutes before eating.
Total time: 60 minutes
Recipe adapted from Happy Herbivore Abroad
2 tablespoons cornstarch
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup plant milk
1 cup sugar
1 cup whole wheat flour
2 14-ounce cans tart cherries in water, drained
or 1 1/2 12-ounce bags frozen cherries, or other fruit
Preheat oven to 375°F. Lightly grease a 9x13" pan.
Blend up first five ingredients until smooth. Whisk together sugar and flour in a mixing bowl; add tofu mixture and mix. Add fruit. Transfer mixture to pan.
Bake about 45 minutes, until mostly firm. Let cool about 10 minutes before eating.
Total time: 60 minutes
Recipe adapted from Happy Herbivore Abroad
Honey whole wheat bread
4 cups warm water
3/4 cup honey (or sweetener of choice)
1/3 cup gluten
3 tablespoons instant yeast
10–11 cups whole wheat flour
1 tablespoon salt
Heat oven to 170°F and turn off.
Add water, honey, gluten, and yeast to mixer bowl. Let sit a few minutes until yeast foams. Add about half the flour and beat 2 minutes. Knead in remaining flour to form a dough that is barely sticky. Knead 5 minutes.
Put dough in warm oven and allow to rise about 15 minutes. Punch down and form into 3 loaves. Place into well-greased 8" pans. Let rise in warm oven 20–30 minutes.
Remove bread from oven and preheat to 350°F. Bake bread 30 minutes. Remove from pans and cool on racks.
Makes 3 loaves
Total time: 2 hours
Original recipe source
3/4 cup honey (or sweetener of choice)
1/3 cup gluten
3 tablespoons instant yeast
10–11 cups whole wheat flour
1 tablespoon salt
Heat oven to 170°F and turn off.
Add water, honey, gluten, and yeast to mixer bowl. Let sit a few minutes until yeast foams. Add about half the flour and beat 2 minutes. Knead in remaining flour to form a dough that is barely sticky. Knead 5 minutes.
Put dough in warm oven and allow to rise about 15 minutes. Punch down and form into 3 loaves. Place into well-greased 8" pans. Let rise in warm oven 20–30 minutes.
Remove bread from oven and preheat to 350°F. Bake bread 30 minutes. Remove from pans and cool on racks.
Makes 3 loaves
Total time: 2 hours
Original recipe source
Spinach and potato curry
1 onion, chopped
1/2 cup water
6 potatoes, cubed
1 can coconut milk
2 teaspoons garlic powder
1 1/2 teaspoons salt
1–2 teaspoons garam masala
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon black pepper
Sauté onion in water. Add potatoes, coconut milk, and spices. Simmer about 20 minutes, until potatoes are nearly cooked. Add spinach and simmer until fully thawed/cooked.
Serves 5
Total time: 35 minutes
Original recipe source
———
Serving suggestions
Serve alone or over rice
1/2 cup water
6 potatoes, cubed
1 can coconut milk
2 tablespoons curry powder
2 teaspoons sugar2 teaspoons garlic powder
1 1/2 teaspoons salt
1–2 teaspoons garam masala
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1–2 10 ounce packages fresh or frozen spinach
Serves 5
Total time: 35 minutes
Original recipe source
———
Serving suggestions
Serve alone or over rice
Quinoa taco filling
1 cup quinoa (red, or any color)
1 3/4 cup water
1 teaspoon vegetable bouillon
1 tablespoon nutritional yeast
2 teaspoons cumin
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup salsa
Cook quinoa with water and vegetable bouillon until water is absorbed, about 20 minutes. Heat oven to 375°.
Toss cooked quinoa with spices and salsa. Spread on parchment-covered pan and bake about 25 minutes. Serve in tacos.
Serves 6
Total time: 50 minutes
Original recipe source
———
Serving suggestions: Tortillas, shredded lettuce, tomatoes, salsa.
Sweet Korean lentils
1 onion, chopped
3 cups water
1/3 cup soy sauce
1/4 cup brown sugar
1 tablespoon sesame seeds
1 tablespoon garlic
1 tablespoon minced ginger
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes
1 cup red lentils
1 bunch green onions, chopped
Sauté onion in a little water in large frying pan. Add next group of ingredients. Add lentils. Simmer about 15 minutes, until liquid is absorbed. Add green onions.
Serves 6
Total time: 30 minutes
Original recipe source
3 cups water
1/3 cup soy sauce
1/4 cup brown sugar
1 tablespoon sesame seeds
1 tablespoon garlic
1 tablespoon minced ginger
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes
1 cup red lentils
1 bunch green onions, chopped
Sauté onion in a little water in large frying pan. Add next group of ingredients. Add lentils. Simmer about 15 minutes, until liquid is absorbed. Add green onions.
Serves 6
Total time: 30 minutes
Original recipe source
Beefaroni
12 ounces small pasta
1/4 cup vegetable broth or water
2 tablespoons garlic
1/4 cup flour
2 cups plant milk
1 8-ounce can tomato sauce
1/4 cup nutritional yeast
2 tablespoons mushroom powder
2 tablespoons dried peppers (optional)
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon basil
1 teaspoon salt, or to taste
1 15-ounce can diced tomatoes
Cook pasta. Meanwhile, sauté garlic in vegetable broth. Whisk in flour, then add milk a little at a time to make a white sauce, whisking constantly. Add tomato sauce. Add remaining ingredients except diced tomatoes; simmer to thicken a little.
Drain pasta and add sauce and canned tomatoes. Let simmer a few minutes on warm burner. Mixture will be a bit soupy. Serve in bowls.
Serves 4–5
Total time: 30 minutes
Original recipe source
1/4 cup vegetable broth or water
2 tablespoons garlic
1/4 cup flour
2 cups plant milk
1 8-ounce can tomato sauce
1/4 cup nutritional yeast
2 tablespoons mushroom powder
2 tablespoons dried peppers (optional)
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon basil
1 teaspoon salt, or to taste
1 15-ounce can diced tomatoes
Cook pasta. Meanwhile, sauté garlic in vegetable broth. Whisk in flour, then add milk a little at a time to make a white sauce, whisking constantly. Add tomato sauce. Add remaining ingredients except diced tomatoes; simmer to thicken a little.
Drain pasta and add sauce and canned tomatoes. Let simmer a few minutes on warm burner. Mixture will be a bit soupy. Serve in bowls.
Serves 4–5
Total time: 30 minutes
Original recipe source
Roasted red pepper pasta
1 pound pasta
1 onion
2 jars roasted red peppers, drained
1 8-ounce can tomato sauce
1/2 cup plant milk
1/4 cup nutritional yeast
1 tablespoon garlic
1 teaspoon salt
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
1/4 cup parsley and/or basil, minced (optional)
Boil pasta until almost al dente. Meanwhile, water-sauté onion. Add remaining ingredients except parsley to blender. Add cooked onion to blender. Blend well.
Add sauce to pot with drained pasta and gently simmer for a few minutes, until things come together. Add minced herbs.
Serves 6–8
Total time: 30 minutes
1 onion
2 jars roasted red peppers, drained
1 8-ounce can tomato sauce
1/2 cup plant milk
1/4 cup nutritional yeast
1 tablespoon garlic
1 teaspoon salt
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
1/4 cup parsley and/or basil, minced (optional)
Boil pasta until almost al dente. Meanwhile, water-sauté onion. Add remaining ingredients except parsley to blender. Add cooked onion to blender. Blend well.
Add sauce to pot with drained pasta and gently simmer for a few minutes, until things come together. Add minced herbs.
Serves 6–8
Total time: 30 minutes
Greek chickpeas on toast
1/2 an onion, diced
1 tablespoon garlic
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon smoked paprika
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1 14-ounce can tomatoes
1 can chickpeas
Minced fresh parsley and oregano, optional
1 loaf French bread
Kalamata olives
Water-sauté onion. When nearly done, add garlic. Mash half the chickpeas, if you like. Add spices, tomatoes, and chickpeas. Simmer 10–15 minutes, until mixture comes together. Add fresh herbs and simmer 5 minutes more.
Serve on toasted French bread and garnish with olives.
Serves 4
Total time: 25 minutes
Original recipe source
1 tablespoon garlic
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon smoked paprika
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1 14-ounce can tomatoes
1 can chickpeas
Minced fresh parsley and oregano, optional
1 loaf French bread
Kalamata olives
Water-sauté onion. When nearly done, add garlic. Mash half the chickpeas, if you like. Add spices, tomatoes, and chickpeas. Simmer 10–15 minutes, until mixture comes together. Add fresh herbs and simmer 5 minutes more.
Serve on toasted French bread and garnish with olives.
Serves 4
Total time: 25 minutes
Original recipe source
Black bean burgers
2 cans black beans, drained and rinsed
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes
1 1/2 teaspoons liquid smoke
Preheat oven to 350°F. Mash beans with seasonings and flax. Stir in breadcrumbs until mixture holds together. Form into 8 patties. Bake 20–30 minutes on a parchment-covered baking sheet, turning once. Brush with barbecue sauce halfway through if desired.
Makes 8
Total time: 40 minutes
Original recipe source
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes
1 1/2 teaspoons liquid smoke
2 tablespoons ground flaxseed + 1/3 cup water
1 1/2 cups bread crumbsPreheat oven to 350°F. Mash beans with seasonings and flax. Stir in breadcrumbs until mixture holds together. Form into 8 patties. Bake 20–30 minutes on a parchment-covered baking sheet, turning once. Brush with barbecue sauce halfway through if desired.
Makes 8
Total time: 40 minutes
Original recipe source
Pancakes or waffles
2 cups whole wheat flour (may sub 1/2 cup oat flour)
1/4 cup sugar or sweetener of choice
2 tablespoons baking powder
2 tablespoons ground flaxseed
1/2 teaspoon cinnamon1/4 teaspoon salt
2 cups plant milk
1/2 cup water (for waffles only)
1 teaspoon vanilla
Whisk together dry ingredients. Add milk and mix with whisk just until smooth.
Add water as needed. Waffle batter should be very thin (add the full amount); pancake batter can be thicker (add up to 1/4 cup if necessary).
Cook on hot nonstick griddle or waffle iron.
Serves 6
Total time: 30 minutes
Pumpkin bread with maple glaze
Bread ingredients
1/4 cup plant milk
1/4 teaspoon lemon juice
1 15-ounce can pumpkin (or 2 cups)
1 cup brown sugar
1 teaspoon vanilla
1 1/2 tablespoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon turmeric
1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups whole wheat flour
1/2 cup walnuts
Glaze ingredients
1 cup powdered sugar
2 teaspoons maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla
pinch salt
~1 tablespoon plant milk
Preheat oven to 350°. In medium bowl, whisk together milk and lemon juice. Add all remaining ingredients except flour and whisk well. Stir in flour and walnuts.
Put batter in lightly greased or parchment-lined bread pan (9" loaf pan or glass meatloaf pan). Bake 1 hour, until toothpick comes out clean.
Make glaze by whisking together all ingredients, using as much milk as necessary to form a thick glaze.
Makes 1 9" loaf
Total time: 75 minutes
1/4 cup plant milk
1/4 teaspoon lemon juice
1 15-ounce can pumpkin (or 2 cups)
1 cup brown sugar
1 teaspoon vanilla
1 1/2 tablespoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon turmeric
1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups whole wheat flour
1/2 cup walnuts
Glaze ingredients
1 cup powdered sugar
2 teaspoons maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla
pinch salt
~1 tablespoon plant milk
Preheat oven to 350°. In medium bowl, whisk together milk and lemon juice. Add all remaining ingredients except flour and whisk well. Stir in flour and walnuts.
Put batter in lightly greased or parchment-lined bread pan (9" loaf pan or glass meatloaf pan). Bake 1 hour, until toothpick comes out clean.
Make glaze by whisking together all ingredients, using as much milk as necessary to form a thick glaze.
Makes 1 9" loaf
Total time: 75 minutes
Chickpeas and dumplings
2 cups vegetable broth
1–2 onions, chopped, or 1/2–1 bag frozen onions
2 tablespoons garlic
4 stalks celery
1 box mushrooms
2 cups whole wheat flour
2 teaspoons salt
2/3 cup water
2 tablespoons cornstarch
1/4 cup water
1 tablespoon poultry seasoning
1 1/2 teaspoons curry powder
1 teaspoon thyme
1/4 teaspoon nutmeg
1/4 teaspoon turmeric
1/4 cup nutritional yeast
1–2 cups unsweetened plant milk
1–2 cans chickpeas
1 pound frozen peas and carrots
In a 4–6 quart pot, heat up half the broth and sauté the vegetables.
Meanwhile, combine flour, salt, and water. Mix well, then knead until the dough comes together. Roll out 1/2" thick and cut into small pieces.
Mix together the cornstarch and water and set aside. Measure out the spices.
When vegetables are well done, add remaining vegetable broth, spices, and 1 cup milk. Bring to a simmer. Add more milk if needed. Add dumplings and simmer about 5 minutes.
Add chickpeas and peas and carrots. Cook until heated through. Add salt and pepper to taste.
Serves 4–6
Total time: 40 minutes
1–2 onions, chopped, or 1/2–1 bag frozen onions
2 tablespoons garlic
4 stalks celery
1 box mushrooms
2 cups whole wheat flour
2 teaspoons salt
2/3 cup water
2 tablespoons cornstarch
1/4 cup water
1 tablespoon poultry seasoning
1 1/2 teaspoons curry powder
1 teaspoon thyme
1/4 teaspoon nutmeg
1/4 teaspoon turmeric
1/4 cup nutritional yeast
1–2 cups unsweetened plant milk
1–2 cans chickpeas
1 pound frozen peas and carrots
In a 4–6 quart pot, heat up half the broth and sauté the vegetables.
Meanwhile, combine flour, salt, and water. Mix well, then knead until the dough comes together. Roll out 1/2" thick and cut into small pieces.
Mix together the cornstarch and water and set aside. Measure out the spices.
When vegetables are well done, add remaining vegetable broth, spices, and 1 cup milk. Bring to a simmer. Add more milk if needed. Add dumplings and simmer about 5 minutes.
Add chickpeas and peas and carrots. Cook until heated through. Add salt and pepper to taste.
Serves 4–6
Total time: 40 minutes
Subscribe to:
Posts (Atom)