Pink Vegan Recipe #118 "Curries"

I had my first taste of a "curry" dish when I met my husbands family in Canada. His family lived in Southeast Asia for 5 years and they ate many wonderful dishes. His mom made curries with whatever she had in her pantry and fridge. Great way to get rid of leftovers!

-Vegan Mama Jodi

1 T canola oil OR oil of choice

1 T Vegan shortening

1 t ground cardamom

1 t ground cinnamon

1 T ground curry powder

1/2 t ground cumin

2 T grated fresh ginger root OR 1 t ground ginger

1/2 t crushed red pepper OR a drop of hot chili oil (optional)

Fresh cracked black pepper to taste

Over medium heat, in a large skillet add the oil and shortening. Add all the spices, stir for a minute.

Then add:

1 onion, chopped

4-5 cloves garlic, chopped

Simmer and add:

1-14.5 oz can diced tomatoes

1/2 c coconut milk, soy milk OR soy creamer

Add the juice from 1-20 oz can of pineapple chunks, if using pineapple as one of your toppings

At this point, let simmer and add any meat alternatives and vegetables you like. You can also add whole peeled hard boiled eggs to the simmering mixture if you are a lacto-ovo vegetarian.

Suggestions for simmering sauce:

Cooked potatoes, peas, corn, carrots, fresh spinach (will wilt)

Toppings include:

Pineapple, shredded coconut, cashews, peanuts

Pink Vegan Recipe #117 Cold Couscous Salad

The great thing about this dish is you can make it your own. I like it with only spinach, red onion, cucumber and fresh dill and the vinaigrette of course. The problem is, I can't stop eating it!

-Vegan Mama Jodi

1 c couscous

Cook couscous according to package directions. Let cool.

4 oz fresh baby spinach, chopped

1/2 c sun-dried tomatoes, diced (optional)

1/2 c black olives, diced (optional)

1/4 c red onion, diced or chopped

1 small cucumber, peeled and chopped (optional)

2 T fresh mint OR dill, chopped (or 1 T dried dill)

4 oz crumbled feta cheese (if you are vegetarian)

Lemon vinaigrette

1/4 c fresh squeezed lemon juice

1/4 c extra virgin olive oil

2 t fresh garlic, minced

sea salt to taste

Vegan cane sugar to taste

When the couscous is cool, toss in the spinach, sun-dried tomatoes, black olives, red onion, cucumber and mint OR dill. Toss in the lemon vinaigrette and feta last and serve.

Makes 6 servings

Pink Vegan Recipe #116 Alice's Pizza crust

A "family favorite" pizza crust!

*I have dedicated this recipe to Alice's son (my Godchild), Erik, who will be married on August 18, 2012 to Natasha! Congratulations!

Makes 2 crusts

Dissolve yeast mixture in a large bowl:

1-1/2 c warm water

2 t Vegan cane sugar

1 package fast acting OR rapid rise yeast

Mix and let foam.

*While mixing (I like to use a wooden spoon or you can use a food processor), alternate adding the flour and oil:

Add 3 c flour, 1 t salt if you like, 4 T extra virgin olive oil. When mixed, knead a few times and shape into a ball. Place in a greased bowl, cover and let rise in a warm place for 30 minutes.

Oil and sprinkle pizza pans with corn meal. This gives your crust a little added crunch and helps the dough from sticking to the pan. This crust can also be spread out in a large cast iron skillet for your favorite deep dish pizza.

Split dough into 2 crusts and shape into pans. Cover and let rest in a warm place while you prepare your toppings. Add toppings and bake in a pre-heated 400 degree oven for approximately 20-30 minutes or until golden brown and bubbly.

Pink Vegan Recipe #115 Spanish Rice

My mom made Spanish Rice while I was growing up in Minnesota. She always fried bacon for the rice, I substitute liquid smoke for the flavor. Serve this rice by itself or alongside any entree. Enjoy!

-Vegan Mama Jodi

1 T canola OR oil of choice

1 onion, chopped

1-1/2 c short OR long grain brown rice. *If you prefer to use white rice reduce your cooking time to 20-30 minutes.

1 bell pepper, chopped (your choice of bell pepper, but green is traditional)

2 stalks of celery, chopped

1 small can chopped green chilies

2 cloves garlic, chopped

1-28 oz can diced tomatoes, reserve the liquid

3 c liquid (juice from the tomatoes and broth OR water to measure 3 cups)

1/4 to 1/2 t liquid smoke

Fresh cracked black pepper to taste

In a large skillet saute onions in oil until soft. Add the rice and cook for a minute. Add the bell pepper, celery, chilies, garlic, tomatoes and liquid. Add liquid smoke and cracked black pepper to taste. Bring to a boil, reduce heat, cover and simmer for approximately 50 minutes.

Makes 6 yummy servings

Pink Vegan recipe #114 Old Fashioned Rice Pudding

My Great-Grandmother Anna Wendt always had a large bowl of hot white rice on the table at dinner time. Loaded with fresh cream from her farm, sugar and cinnamon. It was a family favorite! This version is baked and smells and tastes delicious!

-Vegan Mama Jodi

1/2 c short-grain white rice

1/2 c Vegan cane sugar

3 1/2 c soy milk

1 t vanilla

1/2 t ground nutmeg

1/2 t ground cinnamon

1/2 c raisins (optional)

Mix all ingredients together in a 2 1/2 quart baking dish. Bake at 300 degrees for 2 1/4 hours without stirring.

Pink Vegan Recipe #113 Creamed Corn

This is not like the "too sweet" creamed corn from a can! This is much better!

1-16 oz bag of frozen corn (place half the frozen corn in a food processor and pulse a few times)

1 c soy milk

1 t Vegan cane sugar

2 t "Earth Balance" buttery sticks OR spread

2 t unbleached flour

In a saucepan, add all the corn and soy milk. Bring to a boil, reduce heat and simmer for 10 minutes. Stir in the sugar.

In another small saucepan, melt the "Earth Balance", then turn the heat off. Add the flour and stir well. Stir this into the corn and cook until lightly thickened.

You can serve it right out of the saucepan OR you can transfer the creamed corn into a ccovered asserole dish and keep warm until the rest of your meal is ready.

Pink Vegan Recipe #112 Spinach Dip

A favorite appetizer for any gathering!

1 - 8-10 oz package frozen spinach, thawed and drained (squeeze excess moisture from spinach)

1 cup Vegan sour cream

1 c Vegan mayonnaise

1 package Vegan dry vegetable soup mix

1/8 c chopped green onion (optional)

1 can water chestnuts, drained and chopped

Mix all ingredients well and refrigerate until ready to devour!

Serve with crackers, chips or bread of choice.