One of our favorite risottos of all time is on the menu at Blue Waters Cafe, an elegant beach-side bistro right across from Cottesloe beach in Perth, a white & turquoise gem on the west coast of Australia. The risotto features perfectly cooked fresh seasonal vegetables on a bed of lemony, creamy arborio. Every time we order this lemon risotto it’s a treat, best enjoyed alongside a glass crisp Sémillon Sauvignon Blanc from nearby Margaret River.
Sometimes when you’re going out for dinner at a high-end restaurant, at first glance there may not appear to be that many vegan or vegetarian selections available. Luckily, we have found that quality chefs are happy to cater for vegans and vegetarians if you ask… and this risotto is a wonderful example of one such dish we found by using our Top-10 Tips for Vegetarians.
Here’s a tip, to store your asparagus, stand them upright in a tall jar with a little water at the bottom, cover with a plastic bag, and keep them in the in the fridge for up to 3-4 days.
For this recipe of asparagus and lemon risotto we blend the creamy arborio rice with a whole grain like farro or spelt berries to give a varied texture, flavor, and added nutritional boost. Fresh asparagus are featured as the perfect accent to the lemony backdrop, alongside spring leeks and baby spinach. Toasted crumbs are a risotto revelation and should always be used to add a perfect light crunch.
Healthy comfort food at it’s finest, this is asparagus and lemon risotto is one of our favorite meals for date night… We know you’ll love it.
Asparagus & Lemon Risotto with Toasted Crumbs
Featuring fresh spring asparagus, this bright lemon risotto is made with arborio rice and farro (or spelt berries) for a delicious texture and flavor. A spicy toasted crumb topping completes the dish.
Lemon Asparagus Risotto
- 3/4 cup Farro or Spelt Berries
- 6-8 cups low sodium vegetable stock*
- 1 tbsp olive oil
- 2 leeks (or 1/2 onion, chopped finely)
- 3 cloves of garlic (crushed or chopped.**)
- 2 large lemon peels (4" long each)
- 3/4 cup Arborio rice
- 1/2 cup dry white wine
- 1 bunch asparagus (450g or 1 lb trimmed, cut into 2-inch lengths)
- 1/4 cup sharp cheddar or vegetarian parmesan (omit to make it vegan)
- 1 cup baby spinach or baby kale (roughly chopped)
- juice from 1/2 lemon
- 1 tsp grated lemon zest
Toasted Crumbs
- 2 slices of whole-grain bread
- 1/4 c walnuts (or almonds, hazelnuts)
- 1/2 tsp chili flakes
- pinch of salt
- 1 tbsp olive oil
Lemon Asparagus Risotto
- Boil the farro or spelt berries in water or stock for 20-25 minutes until al dente, drain and set aside.
- Begin the Toasted Crumbs (see below).
- Warm the vegetable stock in a small pot.
- Slice the leeks in half lengthwise, and wash them under running water while fanning the leaves out to clean thoroughly. Slice the white portion into 1 cm pieces. (You can freeze leek greens with other vegetables to make a homemade stock).
- Heat up a large pot or casserole dish on medium and add a little splash of olive oil.
- Sauté the leeks (or onion) for 5 minutes until they start to look translucent.
- Add the chopped garlic along with the lemon peels and arborio rice.
- Stir frequently for several minutes until the rice starts to toast and become slightly translucent.
- Add in the white wine, stir for a couple of minutes, and add the drained farro or spelt berries.
- Add in a ladle-full of the warm stock. Stir the risotto with a wooden spoon until the stock is absorbed. Keep the risotto at a medium-light simmer, and continue adding in stock and stirring often for 35-40 minutes. This is a great time to enjoy some wine and company while taking turns to stir!
- Meanwhile, lightly pan fry the asparagus and add a splash of water to the pan to give them a quick steam and a bright green color. (you can also roast the asparagus in the oven, but check often so they do not get overcooked)
- Taste the grains when they start to look soft and creamy, and control the amount of stock you add near the end of the cooking time to get your preferred consistency. Grains should be soft with a little bite.
- Remove the 2 lemon peels. If you can’t find some of the pieces this is fine they will just add to the overall flavor.
- Stir in the chopped baby spinach or kale leaves, and cover to let them wilt.
- Stir in the asparagus, lemon zest, lemon juice and some (optional) shaved parmesan or sharp cheddar cheese.
- Serve into bowls.
- Sprinkle with toasted crumbs and serve immediately with a crisp white wine.
Toasted Crumbs
- Bake the bread slices at 275 F/140 C for 20-30 minutes, turning half way through until very dried out and crumbly. Day old crusty bread works best for this, but you can also make it from frozen bread.
- If you are using a food processor – Chop the bread into cubes and pulse into large crumbs. Add the walnuts, chili flakes and salt. Briefly pulse again to chop the nuts.
- If you are using a knife – Chop the bread into large crumbs and roughly chop the walnuts.
- Mix in the salt and chili flakes.
- Sauté the crumbs in a pan with a little olive oil until toasted and sizzling.
- Set aside (if you can)… They are delicious sprinkled on just about everything!
*The stock you choose adds a lot of flavor to the risotto so make sure you are using a great organic stock! The best are homemade, but our favorite store-bought version is the Better Than Bouillon organic vegetable stock.
**Chop your garlic at the beginning of your meal prep to trigger an enzyme reaction that maximizes garlic’s powerful health benefits.
Let us know if you make this! We’d love to hear your comments.
]]>
Gather the family around, this pierogi recipe is pure tradition. Always on the table in numbers for Thanksgiving, Christmas, and Easter celebrations of Eastern European families and their descendants, these ubiquitous potato and cheese dumplings are a humble delicacy made with plenty of love.
Dating back to 13th century Ukraine and Poland, pierogi (or piroghi, pirogi, perogi, perogy, pirohi, pirogen, pierogy, pirohy, pyrohy, pyrohe, varenyki, varenyky) have as many variations as they do names. Made with an unleavened dough (no yeast is used) they are best rolled and individually filled by hand. Pierogi are right at home in the slow food revolution.
While potato and cottage (farmer’s) cheese is the most common variety in North America, vegans and vegetarians have full license to experiment with their filling of choice. Consider this recipe your springboard. The vegan combination of cabbage, sauerkraut, and mushroom is still one of the most popular variations in eastern Poland.
One thing is for certain, pierogi making is about community. Friends, parents, cousins, aunts, uncles, siblings, and grandparents all circle around and have a job on the assembly line. The result is simple, wholesome, and delicious.
If your family is anything like ours, book the day to the task… Festivities begin early with an ice-cold shot of vodka and won’t finish until late in the evening after you’ve negotiated for the leftovers.
Since the family’s around to chop veggies with you, serve alongside Grandma’s Doukhobor Borscht.
Cheers!
Traditional Ukrainian Potato Pierogi
Homemade Pierogi with a traditional unleavened dough and potato, onion and cottage cheese filling. Recipe passed down for generations, perfect for a celebration feast. Recipe makes approximatly 70 pierogi.
Dough x 2 (Make two batches of dough, separately, or halve the filling)
- 3 cups 400g all purpose flour, spooned into measure and leveled
- 1.5 tsp sea salt
- 1 organic egg
- 2 tbs olive oil
- 1 cup warm water
Potato Filling
- 1.5 Kilo russet potatoes*
- 2 whole cloves of garlic (peeled)
- 1 tsp sea salt
- 1/2 onion (diced (If you are serving the Pierogi right away, sauté 1 whole onion and reserve half for serving))
- 1 tbsp olive oil
- 1.5 cups 1 lb./454 g dry cottage cheese**
- Salt and Pepper
To Serve
- 1/2 onion (diced)
- 1 tablespoon of olive oil
- Sour cream/Greek Yogurt (optional)
- Chives (optional)
Dough
- In a large bowl, mix flour and salt.
- In a smaller bowl, beat egg. Add olive oil and warm water, and whisk together.
- Pour liquid, reserving 2 tablespoons, into the flour.
- Combine using a fork, and knead gently until the dough comes together, without over mixing. Add reserve liquid only if needed.
- Make 3 dough balls, and place in a lightly floured bowl. Cover and rest at room temperature for 1 hour.
Potato Filling
- Peel potatoes, and boil in a large pot with garlic cloves and sea salt. Cook until soft but not water logged.
- While the potatoes are boiling, sauté 1/2 onion with olive oil. Cover the onions with a lid if they start to dry out before cooking through.
- Drain and mash the potatoes.
- Add onion and cottage cheese to mashed potatoes.
- Salt and pepper to taste.
Making the Pierogi
- On a lightly floured surface, roll out dough to 3mm (1/8″) thick.
- Using a 75m (3″) inch ring or glass, press out circles into the dough.
- Pinch and stretch each circle, thinning out the dough and increasing the size slightly.
- Place 1 tablespoon of potato filling onto the center of the circle.
- Fold over to create a half circle, bringing two edges up around the filling to meet at the top, and press down either side, sealing the filling in the dough.
- Dough trimmings can be lightly kneaded and re-rolled once, but any more will harden the dough.
- Place Pirogi on parchment or wax paper on a baking tray. Pierogi can be flash frozen on the tray and then stored in ziplock bags until ready to cook & serve.
To Serve
- Bring a large pot of water to boil.
- Meanwhile, sauté onion in oil until soft and they start to turn golden.
- Add Pierogi (fresh or frozen) and boil until they begin to float. If boiling from fresh, be sure pierogi have not stuck to the bottom of the pot.
- Drain well and sauté until golden.
- Serve with cooked onions, and if you like, sour cream and chives.
*Use Russet or another of your favorite mash/high-starch potato
**Instead of dry Cottage Cheese, you can use regular and drain excess liquid using a cheesecloth
When many consider a plant-based diet, the fear of missing out on favorite foods can be a non-starter. No more! This amazing vegan BLT raises the bar and proves that whole foods are indeed absolute stunners, satisfying the even most entrenched cravings.
The smokey-salty flavors that drive omnivores crazy for bacon are really simple to create. Tempeh is a true chameleon, and within 10-minutes will take on an incredible flavor.
The only ingredient you’ll need to seek out is a small bottle of liquid smoke. Worry not, it keeps forever and has a host of sneaky uses in veggie BBQ techniques. Here, it takes simple tempeh and turns it into a delicious maple-smoked veggie bacon in minutes.
Fresh tomatoes, crispy lettuce, and toasted slices of artisan bread round out this classic and satisfying sandwich that will leave you craving it again and again.
BLT lovers, rejoice!
Best Vegan BLT
The vegan BLT you have been waiting for. Also known as a TLT. Add a little avocado, and you’re on your way to a magnificent TTLA.
Vegan Tempeh Bacon
- 1 package tempeh (8 oz or 227 g)
- 2 tsp liquid smoke
- 4 tbsp. tamari or soy sauce
- 2 tsp maple syrup
- 1/4 tsp paprika
- 1/8 tsp cumin
- 1 tsp oil for frying
Toast
- 4 slices artisanal bread
BLT Fillings
- Just mayo (vegan)
- handful of lettuce leaves
- 1 ripe heirloom tomato (sliced)
- 1/2 of a ripe avocado (sliced (optional))
- salt
Vegan Tempeh Bacon
- Slice the block of tempeh into 4 1/2 inch thick slabs.
- Marinate the tempeh in liquid smoke, tamari, maple syrup and spice mix for 10 minutes, turning pieces halfway through for an even marinade.
- Heat frying pan over medium-high heat. Add oil and fry tempeh slabs until browned on both sides about 7 minutes each.
Toast
- Use your oven broiler or toast your bread until lightly toasted
BLT Fillings
- Spread Just mayo (vegan) onto the toast
- Assemble tempeh bacon, lettuce, tomato and the (optional) avocado, onto toast
- Slice in half
- Enjoy!
Leftover tempeh bacon will last 5 days and can be used for more sandwiches or as part of a lunch bowl with grains and roasted veggies.
]]>
‘What is a falafel?’, our travel companion mused as we strolled past our second falafel purveyor in a block in Manhattan’s midtown. For a moment, I wondered if he was joking. Surely everyone had indulged in pita wrapped falafel with tomato, lettuce, and plenty of white & red sauce, whether for a hurried lunch or on the way home from a late night out!
As it turns out, the middle-eastern favorite of vegetarians and time-strapped New Yorkers alike remains new to many. Here, we skip the fryer and introduce you to the recipe for our very favorite healthy variation…baked falafel with hazelnuts.
Falafel are a middle eastern blend of chick peas or fava beans, spices, and herbs, all chopped and coarsely blended, shaped, then baked or fried. Full of protein, falafel are served most traditionally with sauce as an appetizer unto themselves, as part of a middle-eastern mezze platter with hummus, feta, baba ganoush, and lavash, or wrapped in a pita with fresh lettuce and tomato, topped with creamy tahini and spicy sauces.
As with most recipes, proper ingredients will make or break the outcome. Here, tinned chickpeas will add too much water to shape and bake the falafel, so the evening before, cover your dried chickpeas with plenty of water and they will be ready to drain and prepare for your next lunch or dinner.
Fresh cilantro, parsley, and roasted hazelnuts combine with the spices and chickpeas for a unique and truly traveled taste. Whether these are your first falafel or you’re looking for your new go-to recipe, we think these will be your new favorites. Our apologies in advance to all the falafel carts out there…
Baked Hazelnut Falafel
These healthy baked falafel are packed with fresh herbs and roasted hazelnuts, making a delicious meal (and leftovers) that are worth planning ahead for.
- 1.5 cups dried chickpeas
- 0.25 tsp sea salt
- 1/2 small onion (diced)
- 2 cloves crushed garlic
- 1 red chili (finely diced)
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1 cup cilantro (coriandar with stems, chopped)
- 1/2 cup parsley leaves (chopped)
- 1/2 cup hazelnuts
- 1 tsp of baking soda
- Soak chickpeas overnight, covered in water. After 8+ hours rinse the chickpeas and dry.
- In a food processor or in a large bowl using a hand mixer, blend the chickpeas and salt into small pieces.
- Add the diced onion, garlic, chili, spices, and herbs.
- Continue to blend the mixture until it holds together, without being a paste.
- Chill for 30 minutes
- Pre-heat the oven to 375 F / 190 C
- Meanwhile, toast the hazelnuts in a pan on medium heat, stirring frequently. Once cool, remove the skins by rubbing the hazelnuts in a clean dishcloth. Roughly crush the hazelnuts with a mortal and pestle, or using a rolling pin.
- Stir the crushed hazelnuts and baking soda into the falafel mixture.
- Oil a baking sheet and use your hands or an ice-cream scoop to make 12 flattened balls.
-
Bake for 20-30 minutes, turning carefully for 10-15 minutes on each side.
- Serve as a whole meal in a pita, or create a Mezze Platter with falafel, hummus and other sides.
Using dried chickpeas is essential to the texture of the recipe. The 1.5 cups of fresh herbs helps with the moisture content of the falafel, but depending on what you have on hand, this can be reduced to a 1 cup mix of parsley and/or cilantro.
Our recipe was adapted from New Feast, by Greg and Lucy Malouf. Their modern middle eastern vegetarian cookbook is worth checking out for inspired cooking from far off lands.
If you are anything like us, it feels like summer has truly arrived once fresh peaches are in season. Traditionally relegated to pies, compotes, desserts, or even a pizza, this risotto redefines the juicy Georgia peach as a must-use ingredient for a savory summer dish.
Combined with a couple squeaky cheese curds and a crunchy pecan chili topping this risotto is just delicious. Trust us on this one; we think your taste buds will agree.
In our view, a risotto made entirely with traditional white Arborio rice, selected for its high starch and short-grain creaminess, misses the nutrition available from whole grains. On a quest to eat healthier and more nutritious meals, this dish had been knocked down on our dinner rotation somewhat. Not willing to settle for that fate, we’ve been testing our alternatives.
An exclusively whole grain risotto (one using only short brown rice, wheat berries, barley, etc.) can be quite earthy. We find this 50/50 blend keeps traditional risotto creaminess while boosting its nutritional benefit. Consider it the best of both worlds, and a compromise for the whole grain experimenter.
If you are just starting out cooking with whole grains, it might be helpful to know that a spelt berry is the entire wheat kernel, and a variety of wheat berry. Either could be used in this recipe.
Spelt Berries and Arborio Rice
Cheese curds, if you’ve never come across them, are the youngest form of cheese and most often a precursor to cheddar. In small bite-sized bits, they have a slightly rubbery texture that squeak when eaten cold. Once stirred into the risotto however, you’ll find a slightly chewy and delightfully stringy bite. Typically from Wisconsin or Canada, they are available at many specialty grocers, though if you have trouble tracking them down use a flavorful Parmigiano-Reggiano instead.
Last, though certainly not least, everyone knows that peaches and pecans are perfectly paired 
Thanks to Denis Cotter’s For the Love of Food, we’ve become big fans of a crumb topping on risottos and the great variety of texture they bring. The slightly spicy and crisp pecan crumb reunites the Georgia peaches with their perfect companion, and rounds the dish out for a delightful summer meal.
Pecan Chilli Crumb
Enjoy with a simple side salad, and a glass of Chardonnay or Sauvignon Blanc.
Peach & Spelt Berry Risotto with a Pecan Chilli Crumb
Sweet Georgia peaches and a toasty pecan crumb accentuate this creamy risotto packed with the whole grain nutrition of spelt berries. Wheat berries can also be substituted for spelt berries.
Risotto
- 3/4 cups spelt berries
- 6 cups of low-sodium vegetable stock
- 1 onion
- 3 cloves of crushed garlic
- 3/4 cups arborio rice
- 1/2 cup white wine
- 1 teaspoon of thyme
- 1 tablespoon olive oil
- 2 fresh peaches
- 1 cup of fresh cheese curds
Crumb topping
- 2-3 small slices (approx 40 grams of bread (day old or frozen))
- 4 tablespoons pecans (chopped coarsely)
- 2 tablespoons parsley (chopped finely)
- 2 teaspoons of dried red chili flakes
Risotto
- Boil the spelt berries in plenty of water for 20 minutes, until semi-tender.
- Warm stock in a second pot, keep on low heat.
- In a large stockpot on medium heat, sauté the diced onion and garlic in olive oil, about 5 minutes
- Add the arborio rice, and stir until slightly toasty, about 3-4 minutes.
- Add the spelt berries, white wine, and thyme.
- Stir risotto mixture over low-medium/medium heat until warmed and most liquid is absorbed. Add 1/3 cup of stock and stir until absorbed. Continue to add stock 1/2 cup at a time, stirring regularly, keeping the temperature at a very soft simmer. While the risotto cooks, prepare the crumb topping.
- When approximately 1 cup of stock remains, check the tenderness of the risotto to your taste and continue adding stock as desired.
- Slice the peaches into bite sized pieces.
Crumb Topping
- Toast your bread on low until it is dried out and crisp on each side.
- Chop the bread, along with the pecans and parsley, into rough crumbs.
- In a pan heat up 1 tbsp olive oil and add bread crumbs, pecans and parsley, string frequently until toasted and fragrant. Set aside.
Plating
- Immediately before serving, stir the peach slices and cheese curds into the risotto pot.
- Dish into a bowl, and top with a generous sprinkling of crumb
- Serve with a simple green side salad, and glass of Chardonnay or Sauvignon Blanc
Please, let us know what you think!
A well prepared Pasta al Pomodoro, Italian for pasta with tomato sauce, is a timeless and delightfully light dish. Ranking as one the best vegan dishes for beginners, lip-smacking success lies in the absolute simplicity and freshness of the ingredients. Only a little technique and an eye for a ripe juicy tomato is required, and thanks to the whole-grain quinoa pasta it’s delicious, healthy, and gluten free.
This is our go-to recipe for a mid-week meal when we’re short on time and have a handful of farmer’s market tomatoes reaching their peak ripeness.
Heirloom Tomato Pasta al Pomodoro
- 1 small red or yellow onion
- 2 teaspoons olive oil (divided)
- 3 large heirloom or vine ripened tomatoes (or sub one pint grape or cherry tomatoes)
- pinch each of salt and pepper
- 3 garlic cloves (crushed)
- 1 tsp dried chili flakes (or to taste)
- 2 tablespoons fresh basils leaves (approx. 10 leaves)
- olive oil
- 8 oz 225g Quinoa Spaghetti (It's whole grain & gluten free!)
- In a large pot, bring 8 cups (2L) water and pinch of salt to a boil.
- Dice the onion and sauté in a large on low to medium heat with a small amount of olive oil until soft and starting to go golden, approx. 7 minutes. A cast iron pan works great for this.
- With a sharp knife, dice the tomatoes into cubes and add to the onions
- Add the crushed garlic, dried chili flakes, and a pinch of salt and pepper
- Cook for 5 minutes on medium heat
- Crush the tomatoes with a potato masher, leaving some chunks.
- Cook the pasta based on the recommended cooking time.
- Simmer the sauce until the liquid has reduced by two thirds and the sauce is thickening, approx. 10 minutes.
- Tear up the basil leaves and stir through
- Drain the pasta and toss with remaining 1 tablespoon of olive oil.
- To serve either mix the pasta and sauce, or serve the pasta with the sauce on top (chefs choice)
- Serve with garlic bread and a simple side salad
[totalpoll id=”1358″]
]]>
Mac & Cheese is a favorite in our home, and over the years we have created our own spin on this classic dish with a vegan recipe sure to impress.
Coconut milk meets savory spices to create a scrumptious creamy sauce. Roasted seasonal vegetables pair with herbs and nuts in a decadent crumb that’s generously sprinkled on top. Once you’ve tried it, you’ll agree, everything is better with a spicy crumb.
This recipe is easily adaptable and in this version we were inspired by golden butternut squash and the warm earthy flavors of sage and hazelnut that complement it.
Whenever the weather turns chilly or we just need some comfort food this creamy pasta always hits the spot. Join us around the table and use this recipe as a base to come up with your own pairings! Cauliflower and rosemary, peas and mint, or carrots with pine nuts would all be tasty. Check out the Flavor Bible for an amazing resource on vegetarian food pairing.
Creamy Macaroni with Roasted Butternut Squash & Chili Sage Crumb
- 1 small butternut squash
- 7 tbs olive oil (divided)
- pinch of nutmeg
- 1 tsp salt
- 1 tsp pepper
- 2 cups dried or stale bread cut into cubes
- 1/2 cup hazelnuts
- pinch of chili flakes
- 3 tbsp sage (reserve a couple leaves for the sauce)
- 4 tbs white flour
- 2 400 ml cans of coconut milk
- 1 tsp garlic powder
- 1 tsp vegetable stock mix
- 2 tbs nutritional yeast
- 2 package of macaroni noodles (460 grams)
- Preheat your oven to 375 degrees Celsius. Peel, deseed, and cube the squash into small 1-2 cm pieces. Roast on a baking tray with oil, nutmeg, salt and pepper. Stir occasionally and remove after 20-30 minutes once tender.
- In a food processor or with a hand blender blitz your dried bread to create coarse crumbs. Combine with crushed hazelnuts, chili flakes, salt and pepper. Slice your sage into small strips and stir together. Fry in a frying pan with a generous amount of olive oil until golden.
- In a sauce pan combine the ingredients for your béchamel. Mix 4 tbs white flour with 4 tbs oil. Stir until golden and bubbling. Slowly add a little of the coconut milk, stirring consistently to avoid clumps. Add more coconut milk while stirring until it’s all combined and bring to a simmer. Add a few leaves of sage. Continue to stir the bottom with a wooden spoon so the sauce doesn’t stick and simmer for 15+ minutes until it thickens. Add the garlic powder, vegetable stock, salt and nutritional yeast. Taste and adjust flavors as desired, adding more seasoning until the sweetness of the coconut milk has transformed into a savory sauce.
- Boil water in a pot with a little olive oil and salt. Cook the noodles according to directions and strain.
- In the large pot, mix together the macaroni, butternut squash, and béchamel sauce. Spoon into a large baking dish or cast iron pan. Broil in the oven for several minutes until golden. Top with crumbs and serve with a side salad and a buttery Chardonnay wine if desired.
]]>
Paneer Makhani, or Paneer Tika Masala, is one of our absolute guilty pleasures of Indian cuisine. The creamy tomato sauce and warming spice pairs well with basmati or red rice and fresh garlic naan, or for a lighter option, papadam. If feeding a crowd, or planning leftovers, consider a second ‘dry’ curry such as Aloo Gobi.
While most restaurant versions will not epitomize ‘clean living’ we find this recipe truly satisfies with minimal use of heavy cream and butter. Use full-fat versions of each, and you’ll find a little goes a long way; lighter options we’ve tested simply do not turn out as intended.
Pair with a bold red (Malbec or Cabernet Sauvignon) to satisfy your weekend cravings, then get back to your green smoothies in the morning.
Paneer Makhani
This is a delicious indian curry dish of fresh paneer cheese and a creamy spiced tomatoes sauce. Wonderful for on Friday night with a glass of red wine or as part of an indian dinner party.
- 2 tablespoons of butter
- 1 teaspoon of cumin
- 1 teaspoon of grated ginger
- 1 teaspoon of crushed or chopped garlic
- 1/2 teaspoon of turmeric
- 2 cups of tomato puree
- 1/2 teaspoon of salt
- 1/3 cup of water + more as needed
- 1/5 teaspoons of garam masala
- 1 tablespoon of dried crushed methi leaves (also known as fenugreek leaves)
- 2 cups or 200 grams of paneer cheese
- 1/2-3/4 cup of half and half cream
- 1/4 cup coriander
- Heat a large pan over medium heat, and melt the butter.
- Add the cumin, ginger, garlic and turmeric and cook until fragrant.
- Stir in the tomato puree, salt, and 1/3 cup of water. Cook for 5 minutes until simmering.
- Add in the garam masala, which will bring a hint of cinnamon to the curry, the chili power and methi leaves.
- At this stage you can add another 1/3 cup of water if needed, cover and simmer for another 5-10 minutes.
- Chop the Paneer into cubes, add into the tomato sauce, and cook for another 5 minutes.
- Serve with rice, naan bread and papadums. Try alongside Aloo Gobi or Saag Paneer.
]]>
These vegetarian and vegan camping meal ideas keep us fueled and satisfied at some of our favorites overnight music festivals. You can find us jamming at Bluesfest in Byron Bay, Australia, spending the labour day long weekend with Dave Matthews Band at the Gorge Amphitheater in Washington, or watching one of the greats at an outdoor venue near you! No matter where, we’ll be grilling up a delicious healthy veggie meal and making our campground neighbors jealous.
These recipes are based on being able to cook on a double element portable gas stove or campfire stove and the ingredients can be picked up from any grocery store (handy if you are flying in or driving a long way to get to your destination). These ideas also work great if you are in a hotel or Air B&B for a long period of time and want to eat something homemade instead of eating out, again.
Breakfast
Vegan Ideas
- Baked Beans or Avocado– serve with fresh bread
- Overnight Oats – Make-ahead oats (2:1 water to steel cut oats, bring to a boil for 30 seconds, then remove from heat and keep covered overnight) served with fresh or dried fruit, raisins, and seeds
- Protein Powder Shakes – brands like Vega One are filled with nutrient dense plant-based protein and you can just add water to make a quick shake.
- Muffins – wholewheat with fruit, or banana bread
Vegetarian Ideas
- Scrambled Egg Bowl – made with frozen shredded hash browns, salsa and fruit
- Breakfast Burrito – a tortilla wrap stuffed with organic scrambled eggs, salsa, avocado, peppers, mushrooms, etc
- Granola – served with small pots of low fat organic yogurt and a banana
- Pancakes – try the buttermilk pancake mix and add berries or bananas
- French Toast – bread soaked in whisked organic eggs and fried; serve with fruit, cinnamon and a miniature jar of local honey.
Nothing beats waking up to breakfast and a fresh pressed coffee prepared at your campsite
Lunch & Dinner
Vegan Meal Ideas
- Tomato Spaghetti or Tortellini – served with a jar of Pomodoro sauce
- Fresh Sandwiches – fresh bread, tomatoes, avocado, cucumber, red pepper, lettuce, hummus, pesto, etc. You can find single serving condiment packets from fast food restaurants.
- PB&J – Peanut butter and jelly sandwhiches
- Falafel Kebab – lettuce, tomato, hummus, and pan-fried chickpea falafel in tortilla wraps.
- Veggie Burger – whole wheat buns, veggie pattie, lettuce, tomatoes, condiments
- Veggie Hot Dogs – veggie sausage, hot dog buns, condiments, sautéed onions
- Indian curry – sauté mixed vegetables with tinned chickpeas and a jar of curry sauce, with pita bread (or garlic Naan bread for vegetarians).
- Asian Noodles – sauté mixed vegetables with pre-marinated tofu and quick-cook rice noodles. Look for mini soy sauce packets to bring. Optional: add sesame seeds or peanut garnish.
- Soups & Chili – Pick up a pack of soup or chili and enjoy with toast, toasted tortillas, or your burger buns for easy vegan sloppy joe’s
- Salad – Choose a pre-made hearty salad at the store or mix together quinoa, chickpeas, pre-washed mixed lettuce, crunchy vegetables and a creamy or tangy dressing (add the dressing when you are ready to eat).
- Greek Mezze Platter – raw veggies, hummus dip, baba ganoush, tortillas, and falafel.
Vegetarian Meal Ideas
- Pesto Pasta – noodles, a jar of pesto, and blanched broccoli, asparagus or spinach (add the veggies 2-3 mins before the noodles are ready for a one-pot meal).
- “Camp-Fire” Nachos – multigrain chips and grated cheddar, placed in a pan with tinfoil lid covering it and cooked on low until melted. Serve with black beans, salsa, avocado and chopped tomatoes.
- Veggie Frittada – whisked eggs with peppers, onions, mushrooms, frozen hash browns, or other vegetables, serve with bread.
- Grilled Cheese & Tomato Sandwich – served with a side salad & vinaigrette
- Quesadillas – onion, pepper & cheese with Mexican spices and salsa in tortilla wraps. Optional, add marinated jackfruit
Kitchen Utensils & Tools to Bring
- Small bottle of olive oil, salt and pepper
- French press and ground coffee or tea bags
- Bar of dark chocolate
- Nut & fruit trail mix
- Cutting board & knife
- Beer & Wine Bottle opener
- Pan & pot
- Plates & bowls & cups
- Spatula, knives, forks and spoons (you can whisk eggs with two forks)
- Cleaning sponge & small bottle of dish soap
- Dish towels & paper towels
- Tin foil, zip lock bags, and/or tupperware containers for leftovers or opened items, and garbage bags
- Cooler & Ice… Santa, please bring me one of these Yeti Coolers
- Two burner gas stove with gas bottle & lighter.
- Sails & Spices Tip: Gas stoves can generally be put into checked airline luggage, so long as they are clean, have been disconnected and ventilated for 24 hours, and are not traveling with the fuel source (buy your gas bottle on arrival)
- Folding chairs and small folding table
There you have it! With a little pre-planning you’ll have your festival vegan and vegetarian meals sorted, and will certainly be the envy of the pop-tart eating guy posted up in the site beside you.
Readers, what are some of your favorite festival camping vegan meals? Send us a note in the comments section below to share your best ideas…
]]>