Undress a Samosa

pattyveg

Samosa Patties

6 yellow potatoes, peeled,  and quartered
1  cup frozen peas and carrots
1 cup frozen corn
1/2 cup diced onion
2 Tbsp. curry powder
1 tsp. dried ginger
1/2 tsp red pepper flakes
1 tsp. garam masala
1/2 tsp. dried coriander
1 tsp. dried basil
1 tsp. dried parsley
1/4 tsp. Himalayan salt
3 Tbsp. Earth Balance spread
2 Tbsp. olive or canola oil
3-4 Tbsp. Belsoy cream substitute (add more if the mixture seems too dry)

1/2 cup whole wheat flour
1/2 cup spelt breadcrumbs

 

Cover potatoes with cold water and boil  until they are fork-tender.

Meanwhile, saute onions in oil until they soften and add the spices. Stir to sweat the spices and add the frozen vegetables. Continue to stir-fry until the vegetables are warm and all the spices are heated through.

When the potatoes are cooked, turn off the burner. Drain and let sit, covered, on the warm stove with the lid on, for a few minutes to steam. The edges of the potato chunks should be fluffy.  Now mash the potatoes in the pot, with a potato masher.

Add about half of the veggies (or more) to the potatoes and mix well. Add the Earth Balance and Belsoy and mash until well-blended. Salt and pepper to taste, if necessary.

Sprinkle the flour and spelt breadcrumbs (add some herbs to these, if you wish) onto a plate. By hand, form mid-sized patties with the potato mixture and gently rest in the flour/breadcrumb mix to coat. Carefully flip over the patty and coat the other side. Set on a separate plate. Continue forming patties and setting aside. You should get about a dozen. Or you can reserve some of the mixture for another recipe – a burrito perhaps.

IMPORTANT! Chill these patties for about 20 minutes. You can do your veggie prep while you wait for them to firm up.

pattypan

Heat a non-stick pan with a couple of Tablespoons of oil.  (Oil is hot enough when you sprinkle water on the pan and it sizzles.) Carefully place a few of the patties in the oil, directing them away from yourself to avoid splatters. Cook for about 3 minutes on each side and remove to a foil-lined, or greased pan and keep in a low oven to warm. You may need to add more oil, or even clean the pan and start again, in between batches

Serve on a bed of mixed sauteed greens, such as I did with kale, bok choy, apple, cabbage, or whatever you wish. I seasoned mine with some cilantro, mixed herbs and a red chili sauce blended with apricot jam and green curry paste, but that’s just my preference. Go with your own instincts.

Namaste!

 

 

Self-Healing with Miso

misosoup

I’m sick. Blah! I’ve got a cough, scratchy throat, headache, etc., etc. Not fun, but it did give me the opportunity to try something new. I didn’t feel much like cooking last night, and I put out an appeal to friends on Facebook for some ideas to help me get through this misery. A few people gave the old “hot toddy” remedy, but I wasn’t too keen on that, but my friend Rachel, suggested miso soup. I had some miso boullion in my cupboard so I decided to make some for lunch today.

I added a 1/2 cube of the miso to two cups of boiling water in a pot and then tossed in the following:

1 carrot, speed-peeled and chopped
1/4 beet grated
2 cremini mushrooms, sliced
the end of a bag of frozen edamame
1 tsp. grated fresh ginger
2 Tbsp. lemon juice
some Bragg’s herb mix
extra red chili flakes …

I had made some Gardein veggie burgers for supper last night because they were quick and easy, and to top them, I’d stir-fried 1/2 a red onion, sliced, 1 gala apple, chopped and about a cup of frozen kale, along with some herbs and freshly ground black pepper.There was some of this mixture still in the fridge, so I chucked it into the soup.

When I tasted it, it needed salt, so I ground in some pink Himalayan salt and added about a Tbsp. of Bragg’s soy sauce.

It works! ( I won’t go into detail, but I’m feeling better already!)

If you’re under the weather with a cold, or the flu, try this soup; you’ll feel better too!

Love,

Kat

Lady Who Lunches

kimchi

 

In case you haven’t realized yet, I love food!  All my childhood memories are connected to food in some way.  I remember sneaking my aunt’s spaghetti and meatballs, cold from the fridge after my cousin and I had been out pubbing in the town of Sydney, Nova Scotia.  I recall the strawberry angel-food birthday cakes that my mom made for me (at my request) again and again.  The many breakfasts that my husband and I have shared in some hole-in-the-wall in Toronto during our early days of marriage—all come back to me at a moment’s notice, replete with their aromas, tastes and even the textures in my mouth.  Yes, I love my food!

Being vegan has in no way impinged on this great adoration.  In fact, it has only served to enhance my appreciation of everything that I put on our plates, or we select from a menu elsewhere.  I have a new respect for vegetables and fruits that I never had before.  I get palpably excited to discover new things in corners of health food stores.  Last weekend, I was over the moon to find an entire section in The Stone Store that had jar upon jar of organic herbs and spices.  I brought home a whole nutmeg to grind my own, and it gave me as much pleasure as it might to win a 100 bucks in a lottery.  I’m serious.

Lunch is something I now look forward to way more than I ever have.  I know that it will usually be based on three principles:

  • a bowl
  • a carbohydrate
  • as many veggies as I can manage to cram into the bowl

This is how I came to create this wonderful dish you see in the image above.  It started with some leftover whole wheat spaghetti, and went from there with the following organic ingredients:

kale and romaine, chopped

1 gala apple, chopped

about half a cup of a package of Tofurky Chorizo style ground ( I don’t like to use the word, “beef”)

1/2 cup frozen corn

1 Tbsp. nutritional yeast

2 spoonfuls of kim chi (optional) (because I am an admitted addict)

 

I heated the Chorizo stuff with a little E.V.O.O., added the kale/romaine to wilt a bit; tossed in the corn, dropped in the apple, stirred it all up.  I often break my pasta (don’t report me!) so my mother can manage to eat it easily, so I had short lengths to begin with, which I added to the mixture, stirred up to heat through; tossed in the nutritional yeast (just because) and then scraped it all into the bowl and plopped the kim chi on the side.

These Vegan Days are here to stay!

Coming up today, it’s leftover boiled, steamed potatoes with …???

 

 

 

My very first time …

Making a rice bowl!

I made this for supper last night.  I got some new bowls so I could start making rice and noodle bowls because every time I see one of these recipes on a blog or Pinterest I am just drooling, so I had to try it!  This will be a regular thing, that’s for sure.

 

ricebowl

Loads of organic veggies; I mean LOADS!

kale, carrots, bok choy, green onions, red onion, mushrooms, red peppers, fresh cilantro

Lundberg organic brown basmati rice

and Sol Cuisine Korean BBQ meatless chicken.

Oh. My. Goodness!

Was it greedy of me to eat two full bowls?

(Today I had the leftover veggies with some leftover quinoa and some Kim-chi (also a first) for lunch.  It doesn’t get better than this. Honestly.)