veg out - recipe round up

hello! here are a few vegan recipes i made this week.

Granola
*adapted slightly from The Kind Diet*

Ingredients: (this is the recipe for the full batch, i only made a half batch and it was a lot!)
6 cups quick-cooking oats
1/2 cup cane sugar
3/4 cup wheat germ
1/2 cup shredded coconut
1/2 cup sunflower seeds
1/2 cup raisins
1/4 cup chopped almonds
1/4 cup chopped cashews
1/2 cup safflower oil
1/3 cup brown rice syrup
1 1/2 tsp vanilla extract

Preheat oven to 350°F.

Spread oats on a baking pan, and bake for 10 minutes.

Transfer oats to a large mixing bowl. Add sugar, wheat germ, coconut, seeds, nuts and raisins. Stir to mix well, then add oil, syrup and vanilla extract.

Mix until everything is moistened.

Spread half of the mixture (or the whole thing if you only made a half batch) on each of 2 baking sheets (or bake in 2 batches), and bake for 10 minutes. Stir after 5 minutes to brown evenly.

Let the granola cool on the pans, then transfer to a bowl and stir until crumbly. Store in an airtight container.

This granola is sooo yummy! I really like The Kind Diet cookbook.

Red Lentil-Cauliflower Curry (approx 1 hour to make)

 *from Veganomicon*

3 tbsp grapeseed or peanut oil

1 large onion, chopped

1 large chile pepper (jalapeno or serrano), minced

2 large shallots

1 (1/2 inch) piece of fresh ginger, peeled and grated

1 large parsnip, peeled and chopped

2 tsp curry powder

1/2 tsp turmeric

1/2 tsp ground cinnamon

1/2 tsp ground cumin

1/2 tsp ground coriander

1 1/2 cups red lentils, sorted and rinsed

4 cups vegetable broth or water

1 1/2 or 2 pounds cauliflower (about one medium sized head), trimmed and sliced into small florets

2 tbsp chopped fresh cilantro

2 tbsp lime juice

 1 1/2 tsp salt

Have all the of the ingredients chopped and readily at have. In a large stockpot, heat the oil over medium heat. Saute the onion and shallots until tender and translucent, 5 to 7 minutes. Add the grated ginger and chile, and saute for 1 minute. Add the spices and briskly stir-fry for 30 seconds, then add the parsnips and stir-fry for another minute.

 

Slowly pour in the vegetable broth (or water), then stir in the lentils. Cover the pot, raise the heat to high, boil for 1 minute. Give the mixture a stir, then cover the pot and lower the heat to medium-low. Allow the lentils to simmer for 10 to 12 minutes. They should turn light yellow and look mushy.

Add the cauliflower florets, stirring to coat with the lentils. Partially cover and simmer for 20 to 25 minutes, until the cauliflower is tender but not completely falling apart. Remove from the heat and stir in chopped cilantro, lime juice, and salt.

Allow the curry to sit, covered, for about 15 minutes before serving to allow the flavours to meld and the mixture to cool slightly.

This recipe is a HUGE hit with non vegans. My dad and his wife love it so much! we have made it together 3 times now. so yummy.

EDIT: i almost forgot! i made these delicious pumpkin cookies for my family and everyone loved them! thanks michelle! you should absolutely try them!

later this week i will share a few really delicious recipes involving black beans that i got from my dad.

talk to you soon :)

♥elycia

ps. i will post links to your veggie stories tomorrow, i'm a little behind schedule with all the holiday fun this weekend!