Vegan Richa's Red Curry Soup with Lentils

 

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Serve this very slurp-able ed Curry Soup with large soup spoons. For a brothy soup, add more coconut milk or water.

Author: Richa Hingle

Yield: 4 servings

Ingredients

• ½ cup (95g) red lentils, picked over, rinsed, and drained
• 3¼ cups (780ml) water, divided
• 1 teaspoon organic safflower or other neutral oil
• ¾ cup (90g) coarsely chopped onion
• 4 cloves garlic, finely chopped
• 1 (1/2-inch [1cm]) knob fresh ginger, peeled and minced or grated
• 3 tablespoons (45g) red curry paste
• 2½ to 3½ cups (250 to 350g) thinly sliced bell pepper (any color), carrots, or zucchini (or small cauliflower or broccoli florets)
• 1 (13.5-ounce [400ml]) can full-fat coconut milk
• 1 teaspoon salt
• 1½ tablespoons (18g) raw sugar or other sweetener
• ¼ teaspoon cayenne
• Zest of 1 lime
• 1 teaspoon fresh lime or lemon juice
• ½ cup (20g) loosely packed fresh Thai basil or sweet basil
• ¼ cup (10g) coarsely chopped fresh cilantro, divided (optional)
• Fresh lemon wedges, for garnish

Instructions

1. Combine the lentils with 2½ cups (600ml) of the water in a small saucepan over medium heat. Cook the lentils for 13 to 15 minutes, or until they are al dente, stirring once halfway through the cooking time. Drain the lentils and set aside.
2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, garlic, and a pinch salt and cook until the onion is translucent, about 4 minutes. Add the ginger and red curry paste and stir to combine. Cook the mixture for 1 to 2 minutes, until the paste is fragrant. Add the bell pepper and a splash of water and cook for 5 minutes.
3. Add the milk, remaining ¾ cup (180ml) water, salt, sugar, cayenne, lime zest, and lime juice and stir to combine. Add the cooked lentils and bring the mixture to a rolling boil, 6 to 7 minutes. Taste and adjust the seasonings. Reduce the heat to low. Add the Thai basil and 2 tablespoons (6g) of the cilantro (if using) and stir to combine. Cover the saucepan and simmer for a few minutes, until the vegetables are cooked through and the flavors meld. Garnish with the remaining cilantro and lemon wedges and serve.

Notes

Variations: Add some smooth peanut butter and curry powder for a Massaman-style soup. Add 10 ounces (284g) cubed firm or extra-firm tofu instead of cooked lentils.

From Vegan Richa’s Everyday Kitchen copyright © 2017 by Richa Hingle. Used by permission Vegan Heritage Press.)

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Toss the chickpeas in Buffalo Sauce, add some roasted vegetables and greens, top the tacos generously with ranch dressing, and supper is ready!

Buffalo Chickpea Tacos

 

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Toss the chickpeas in Buffalo Sauce, add some roasted vegetables and greens, top the tacos generously with ranch dressing, and supper is ready.

Author: Richa Hingle

Yield: 4 servings

Ingredients

• ⅓ cup (80ml) hot sauce
• 3 tablespoons (45ml) sriracha sauce
• 2 tablespoons (30ml) extra-virgin olive oil or melted nondairy butter
• 1 teaspoon distilled white vinegar (optional)
• 2 to 2½ cups (330 to 415g) room-temperature cooked chickpeas, drained and rinsed
• 1 recipe Celery Ranch Sauce (recipe follows), divided
• 1½ cups (200g) finely chopped celery or cucumber
• 1 teaspoon organic safflower or other neutral oil
• 1 medium green bell pepper, thinly sliced
• 1 medium red bell pepper, thinly sliced
• ½ teaspoon salt, divided
• 8 to 10 tortillas or taco shells
• 2 cups (60g) baby spinach

Instructions

1. Combine the hot sauce, sriracha, olive oil, and vinegar (if using) in a medium bowl. Add the chickpeas, tossing to coat them in the sauce, and set aside. In another medium bowl, combine half the celery ranch sauce with the celery. In a third medium bowl, thin the other half of the celery ranch sauce with water if needed.
2. Heat the safflower oil in a large skillet over medium-high heat. Add the green bell pepper, red bell pepper, and ¼ teaspoon of the salt. Cook the bell peppers until they are golden on some sides, 4 to 5 minutes, stirring occasionally. Warm the tortillas if desired.
3. Add some of the baby spinach, roasted bell peppers, and celery to every taco. Divide the remaining ¼ teaspoon salt between all the tacos. Add some Buffalo chickpeas and a generous drizzle of the celery ranch sauce to each taco and serve.

Notes

From Vegan Richa’s Everyday Kitchen copyright © 2017 by Richa Hingle. Used by permission Vegan Heritage Press.

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Celery Ranch Sauce

 

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Yield: 1 cup

Ingredients

• ½ cup (60g) raw cashews, soaked for 15 minutes and drained, or ground raw cashews
• ⅔ cup (160ml) plain unsweetened nondairy milk or ½ cup (120ml) water
• ½ teaspoon salt
• 2 teaspoons extra-virgin olive oil
• ¼ teaspoon black pepper
• 1 teaspoon garlic powder or 4 cloves roasted garlic
• ¾ teaspoon onion powder
• 1 to 2 tablespoons nutritional yeast
• 2 teaspoons apple cider vinegar or distilled white vinegar
• ½ teaspoon celery seeds
• ½ teaspoon dried parsley
• ½ teaspoon dried thyme
• ¼ teaspoon dried dill
• 2 teaspoons finely chopped fresh chives or 1 teaspoon dried chives (optional)

Instructions

1. In a blender, combine the cashews, milk, salt, oil, pepper, garlic powder, onion powder, nutritional yeast, vinegar, parsley, thyme, and dill. Blend until smooth and creamy. Taste and adjust the seasonings. Add the chives (if using) and stir gently to combine.

Notes

From Vegan Richa’s Everyday Kitchen copyright © 2017 by Richa Hingle. Used by permission Vegan Heritage Press.

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The post Vegan Richa’s Buffalo Chickpea Tacos appeared first on Chic Vegan.

The secret to these mouthwatering recipes lies in Richa’s “awesome sauces.” These sauces can be made ahead of time and stored in the fridge until you’re ready to make dinner. You’ll find recipes for spicy sauces, such as Buffalo and firecracker, to Asian-inspired sauces, like hoisin and Manchurian. Rather than group recipes by type, the chapters in Vegan Richa’s Everyday Kitchen are devoted to flavors, so you’ll find peanut butter and coconut in one chapter, and sweet and sour in another.

The chapters in Vegan Richa’s Everyday Kitchen include:

• Peanut Butter & Coconut
• Sweet & Sour
• Masala & Saag
• Burgers & More
• Bowls & Hands
• Deep-Dishing
• Breakfast for Lunch
• On a Sweet Note
• Everyday Basics
• My Everyday Kitchen

Each recipe in Vegan Richa’s Everyday Kitchen looks better than the last, and they range from stir-fries and curries to burgers and pizzas. You’ll find such scrumptious dishes as Mushroom-Jalapeno White Pizza, Crispy Kung Pao Cauliflower, and Tiramisu Fudge Bars. The ingredient lists can be long, so on first glance it may seem that the recipes might take a while to make, but most of the ingredients are actually easy-to-find spices, and the dishes do come together pretty quickly. This is the perfect cookbook for everyday weeknight cooking. The recipes are easily customizable to suite your tastes, and Richa gives options for those who follow a gluten-free, soy-free, or oil-free diet.

There are so many amazing recipes in this book that I wasn’t sure what to start with. I pretty much always gravitate to the mac and cheese recipes in a new cookbook, so I decided to go with the Black Pepper Cheesy Mac and Broccoli. The base of the “cheese” is potatoes and carrots, but you would never know it. The sauce cooks up rich and creamy, and I love the addition of the broccoli to this dish.

I’m a total sucker for spicy peanut sauce, so I made the Firecracker Chickpea Salad with Peanut Dressing next. I loved the combination of creamy peanut sauce with the spicy firecracker chickpeas. I cold eat this dish every day! The recipe says it serves 4, but Dennis and I devoured it all in one sitting.

Because of my love of tacos, I choose to make the Buffalo Chickpea Tacos next. In this recipe, spicy chickpeas are complimented with a cool and creamy ranch sauce. The tacos are also stuffed with spinach and peppers to make them a complete meal.

I have many more recipes bookmarked, such as the Buffalo Chickpea Pizza with White Garlic Sauce, One-Pot Peanut Butter Noodles, and Cauliflower Shawarma Wraps. I’m going to be cooking from Vegan Richa’s Everyday Kitchen for a long time to come!

Black Pepper Cheesy Mac and Broccoli

 

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Potato-carrot cheese sauce is the thing these days. My version of this sauce is creamy, filled with vegetables, and loaded with black pepper. What makes this sauce different is the black pepper: add black pepper and then, when you think that should be enough, add some more.

Author: Richa Hingle

Yield: 4 servings

Ingredients

• 2½ cups (600ml) water
• 1 medium potato, peeled and cubed
• ⅓ cup (50g) chopped carrots
• 4 cloves garlic, chopped, or 1 teaspoon garlic powder
• 3 tablespoons chopped onion or ½ teaspoon onion powder
• ½ small green chile (optional)
• 1 small tomato, chopped
• ¼ cup (30g) raw cashews or macadamias (or ¼ cup pepitas to make nut-free)
• 2½ cups (225g) chopped broccoli
• ¾ teaspoon prepared mustard
• 2 teaspoons soy sauce or tamari (or coconut aminos to make soy-free)
• 4 tablespoons nutritional yeast
• 2 teaspoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil (omit to make oil-free)
• ½ teaspoon paprika
• ½ teaspoon sriracha sauce (optional)
• ¾ teaspoon salt, or more to taste
• ¼ teaspoon white pepper
• 1½ teaspoons freshly ground black pepper, or to taste, divided
• 10 to 12 ounces cooked elbow pasta (gluten-free if necessary)

Instructions

1. In a medium skillet over medium-high heat, combine the water, potato, carrots, garlic, onion, chile (if using), tomato, and cashews. Cover the skillet and cook 18 to 20 minutes, or until the potato is very tender. Let the mixture cool slightly.
2. Meanwhile, bring a medium saucepan of water to a boil over high heat. Add the broccoli and cook for 2 minutes. Drain the broccoli and set aside. Alternatively, you can add the broccoli to the cooking pasta pot in the last two minutes.
3. Combine the potato mixture (along with its liquid), mustard, soy sauce, nutritional yeast, lemon juice, oil, paprika, and sriracha (if using) in a blender. Blend for 1 minute, let the mixture rest for 1 minute, and blend again until smooth.
4. Transfer the mixture to the saucepan over medium heat. Add the salt, white pepper, and ½ teaspoon of the black pepper, stirring to combine. Add some additional water to adjust the consistency if the sauce is too thick.
5. Bring the sauce almost to a boil. Taste and adjust the seasonings. Add the elbow pasta and broccoli. Stir to combine, cover the saucepan, and cook for 3 minutes. Let the mixture sit for 2 minutes. Add the remaining 1 teaspoon black pepper. Sprinkle some more pepper on each serving, if desired.

Notes

From Vegan Richa’s Everyday Kitchen copyright © 2017 by Richa Hingle. Used by permission Vegan Heritage Press.

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