VeganMoFo - Veganomicon Leek & Bean Cassoulet

Veganomicon Leek & Bean Cassoulet with Biscuits

Mighty tasty meal of a creamy stew topped with flaky biscuits (made with whole-grain spelt flour)!  It has leeks, carrots, onions, potatoes, and peas.  I think if I make it again, I will leave the carrots out.  This was just such a great medley of vegetables and the white beans!  And any time I can break out my cast iron and throw the thing from the stove to the oven, I’m excited. 

Chickpea Cutlet

Veganomicon

At first bite, my eyes rolled into the back of my head.  These are Isa and Terry’s favorites for a reason!  These cutlets are easy and quick to make, delicious, and have a unique texture.  I paired them with wilted spinach, Yukon gold mashed potatoes, and creamy white gravy, topped with a sprinkle of paprika.

Gateau of Curried Rice

 

Veggie Chic

With layers of cauliflower, tomato, and spinach-potato, all seasoned with onion, garlic, ginger, cumin, coriander, and turmeric.  I never forget the cilantro!

Lentils & Rice in Coconut Milk, Potato Cakes w/ Cilantro

 

World Vegetarian Classics

A creamy rice mixture with lentils and brown rice, coconut milk, onion, garlic, ginger, garam masala, and turmeric.

The potato cakes have cooked potatoes, chickpea flour, chilies, cilantro, garlic, nutmeg, black pepper, lemon juice, and salt.  The lemon juice adds enough moisture to combine with the flour and potatoes and make the patties stick together easily and nicely.  You must be patient when making these, as they cook slowly, with little oil, for 15 min. on each side.  That’s partly why I made rice and lentils to go with….

Mung Dal, Potatoes & Cauliflower w Fenugreek and Fennel

World of the East Vegetarian Cooking

I know, this is probably one of the first times you have seen quinoa, a super-grain, in an Indian dish.  That was my choice and variation, don’t worry!  :)  Shown here is cauliflower & potatoes with fenugreek and fennel; mung bean dal with kale and tomatoes; tomato, cucumber, and onion relish; and spicy cashew quinoa.

I give the potato and cauliflower dish six thumbs up.  It is VERY delicious.  Everything else is tasty, but that one blew me away.

Gnocchi with Sage Cream Sauce & Broccoli

 

Cooking Gluten-free! (nonveg cookbook)(for gnocchi)

1,001 Low-Fat Vegetarian Recipes (for sage sauce)

I am partial to the smell and taste of fresh sage, so this recipe really appealed to me.  Plus, I hadn’t had gnocchi in a while, probably since the roasted beet version (which was good, by the way).  And, to top it off, broccoli goes well with it!  This is a fairly easy and quick recipe, provided you have the ingredients on hand.  The sauce has onion, sage, nutmeg, soymilk, cornstarch, broccoli, and is topped with vegan parmesan. 

Ethiopian Food…Uh…With Naan!

www.theppk.com (for spicy lentils w/ tomatoes)

Lord Krishna Cuisine (for naan)

www.ivu.org/recipes (for potato/carrot/cabbage/onion mixture)

I tried a recipe from IVU for injera, leaving the bread dough to ferment for at least three days, but I had no luck when it came time to cook the bread.  No Ethiopian restaurant nearby to grab some bread from, either, so I chose to make naan real quick!

The vegetable mixtures were really tasty, all reminding me of dining at Abyssinia, a Philadelphia Ethiopian restaurant in the darling University City area.

Do you think they’d let me back in the kitchen to show me how to make that awesome, spongy bread? 

Jalapeno-Glazed Tempeh Burger

Passionate Vegetarian

Unfortunately, our response to this burger is just that it was good, not great.  I think it was missing some more flavoring in the actual burger part, but the glaze added a nice touch.  Definitely edible and tasty but nothing to write home about!  I marked this as gluten-free because I did make the patties gluten-free; however, the buns I used did have wheat/gluten.

Sweet potato baked fries and steamed/broiled brussels sprouts with garlic in the background there.  I think I had more sprouts than any other item!

Lastly, is it Friday yet, Freesia asks! 

Tester for Joy - Tarte aux Poireaux et Pommes de Terre

This recipe rocks.  On the bottom, there are crispy potatoes, topped with a leek-tofu mixture, and then baked to a frittata-texture perfection.

Oregano, Garlic, and Lemon Roasted Potatoes w Red Chard

 

Mediterranean Vegan Kitchen (for potatoes)

This is one of my favorite recipes from Donna Klein’s famous Mediterranean cookbook.   It’s simply a matter of chopping the potatoes, placing them in a pan, adding oil, salt, pepper, oregano, garlic, and lemon juice and vegetable broth, baking for approximately 50 minutes at 450 F.  And the chard underneath was a perfect accompaniment!