Vegetable Korma

Vegetable Korma is a wonderful winter dish. It's good in the summer, too, but I love its heartiness.

Ingredients:
oil

½ onion, diced
4-5 garlic cloves, minced
2 carrots, diced
4-oz green beans, trimmed
1 potato, diced
½ can chickpeas, drained and rinsed
1 tsp ground coriander
½ tsp ground cumin
¼ tsp turmeric
½ cup tomato sauce
½ cup peas
¼ tsp garam masala
dash cayenne pepper
rice

Directions:

1. Sauté onions and garlic in oil until translucent.
2. Add carrots, green beans, and potatoes, and cook 3-5 minutes more.
3. Stir in coriander, cumin, and turmeric to coat.
4. Add tomato sauce, cover, and bring to a boil.
5. Reduce heat to low and simmer until vegetables are fork tender, adding water as needed. (You want to
6. keep a thin layer of liquid along the bottom).
7. Stir in chickpeas and peas and heat over low until thoroughly warm.
8. Add garam masala and stir to combine.
9. Rest 5 minutes then taste, adding salt or more garam masala if desired. You can also add cayenne
10. pepper for a spicy dish. 
11. Serve with rice (or on warmed pita) 

Notes:

• Serves 2
• Per serving: 394 calories, 3.5g fat, 78.2g carbohydrates, 17.6g fiber, 13.8g sugars, 17.3g protein
• You can add ¼-cup coconut milk for a creamy curry version.

Paradise Breakfast Burritos

I decided to make my own breakfast burritos based upon the Sin City Breakfast Tacos. We still make "crispies" and our own fried potatoes for other things on occasion. Paradise Breakfast Burritos have fresh-made tortillas and are vegan. Paradise would also be someone else making them for you and cleaning them up, or at least it's paradise when you share them.

Ingredients:
Tortillas
1 cup whole wheat flour + additional to form

2 tbsp olive oil
¼ cup water
salt
Crispies
corn tortillas, sliced into strips

Filling
canola oil
1 large potato, peeled and diced
1 large tomato, diced
1 medium white onion, diced
30 oz tofu, pressed and crumbled
1 tsp turmeric
2-4 Tbsp nutritional yeast
salt
pepper


Directions:
Tortillas

1. Mix all the tortilla ingredients together in a bowl until combined in a large ball. Add a tad more water if the dough is too dry. 
2. Divide into 4 smaller balls. Use additional flour on your hands to keep the dough from sticking to them.
3. Sprinkle some flour on a flat surface and place the first ball on it.
4. Flatten the ball using your hand.
5. Then use a rolling pin to flatten the dough into a thin circle, about 6-8" in diameter.
6. Heat a large pan over high heat. Once hot, place first tortilla in the pan. Watch for it to puff up, about a minute or so. Using tongs or heat-resistant fingers, flip the tortilla. Watch for more puffing.
7. Remove from pan.
8. Repeat steps 3-7 for all balls.

Crispies

1. In the same pan, heat 2 tablespoons of oil in a nonstick pan on medium heat.
2. Fry the corn tortilla strips until crispy. 
3. Put aside on a plate lined with a paper towel. 

Filling

1. To the same pan, add 2 more tablespoons of oil and heat (if necessary).
2. Fry the potatoes until soft but not crispy.
3. Add salt and pepper. 
4. Scoop the potatoes to a plate lined with a paper towel. 
5. If necessary, add 2 more tablespoons of oil to the same pan and heat.
6. Add onion and tomato, and cook until onions are translucent.
7. Add crumbled tofu, turmeric, nutritional yeast, and salt and pepper to taste.
8. Stir to combine well, then continue to cook over medium-high heat until thoroughly warm.

Paradise Burritos

1. Combine crispies, 1/4 fried potatoes, and 1/4 tofu mixture on a fresh tortilla. 
2. Fold in half for a soft taco or wrap for a burrito.

Notes:

• Serves 4.
• Approximately, 370 calories per serving.
• Tortilla recipe adapted from Hurry the Food Up.
• For the filling, you can make any Tofu Scramble you like. 

Pumpkin Lentil Curry

This one looked and sounded so good that a friend of mine asked me for the recipe. It was a little thicker than I'd prefer. My friend agreed, it needed to be more soup-y. It probably just needs more vegetable broth added towards the end, but I didn't test it yet so I didn't put a suggested amount in the recipe, other than a (+).

Ingredients:

3+ cups vegetable broth 

oil

1 onion, diced 

2 garlic cloves, minced 

2 tsp curry powder 

ground cinnamon or coriander 

turmeric 

15-oz canned pumpkin 

¼ cup applesauce 

1 cup dry lentils 

3 cups cooked brown rice 

Directions: 

1. Sauté onions and garlic until translucent. 
2. Add curry powder, a dash of cinnamon or coriander (whichever one you choose) and turmeric (added for color).
3.  Stir and cook briefly, then mix in pumpkin and applesauce. 
4. Add 2 cups of broth and lentils. Stir. 
5. Cover, bring to boil, then reduce to low and simmer for 15-45 minutes, until lentils are tender. 
6. Add broth as desired to thin out curry. 
7. Taste, adjusting seasonings as desired. 
8. Serve over cooked brown rice. 

Notes:

• Serves 4