cook the onion and/or garlic in the olive oil on high stirring constantly for about a minute or until the onion softens a bit and you can smell the garlic, add the chickpeas (along with their liquid) and the tomato paste, mix it all up and add the curry powder. when everything is heated through, stir in the tahini and turn off the heat. you will need to let it cool off for a minute before you can enjoy your delicious, vegan, low-calorie, filling bowl of goodness. or you can burn your mouth because it smells so good, like I do half the time.
The Sanctuary Dressing is great! I'm glad Isa had a note about not liking silken tofu in dressings or I never would have made it. The Cauilpots were surprisingly good. And the Chickpea Picatta too. Mac & Trees was not bad- but the Butternut Coconut Rice- yuck! How something that sounds so good could turn out so bad I don't know.
The Caribbean Black Eyed Peas Curry is really good, but strangely is not in the index under Black Eyed Peas. It's very saucy so you can add extra beans.
Pasta De Los Angeles has become a staple in our house. Also, the Curry Laksa and the Irish Stew. But the best recipe that we've made thus far? Bistro Broccoli Chowder. Freakin' amazing. I always add a couple of purple potatos to the recipe for some color. Best. F-ing. Soup. Ever.
tempeh helper, sanctuary dressing, masala tofu, 2nd ave korma, curried cabbage and peas, all of the hummus variations, cranberry cashew biryani were all super good. i did not like the smokey tempeh and greens stew or the red wine/olive tempeh stuff. more hits than misses for me so far though!
I make the every day Chickpea salad everyweek. I love the Broccoli pasta recipe, I'm too lazy to look up the name of it. I has a poop-load of garlic. yum, ymm mmmm
14 comments:
one-bowl curry:
1 small diced onion and/or fresh minced garlic
1/2 tsp olive oil
1 can chickpeas, undrained
3 Tbs tomato paste
1 Tbs tahini
curry powder
cook the onion and/or garlic in the olive oil on high stirring constantly for about a minute or until the onion softens a bit and you can smell the garlic, add the chickpeas (along with their liquid) and the tomato paste, mix it all up and add the curry powder. when everything is heated through, stir in the tahini and turn off the heat.
you will need to let it cool off for a minute before you can enjoy your delicious, vegan, low-calorie, filling bowl of goodness. or you can burn your mouth because it smells so good, like I do half the time.
This is my new favorite cookbook! I've been living out of it practically for the past month or so...definitely try the buffalo tempeh!
wow. i just picked up 'appetite for reduction' from my local library an hour ago!
Arabian Lentil and Rice Soup is to die for!!! I make it practically every week. Yum.
Nicoise Salad was amazing! Sweet potato biscuits were amazing too.
http://feudfood.blogspot.com/2011/03/cookbook-club-27-and-appetite-for.html
The Sanctuary Dressing is great! I'm glad Isa had a note about not liking silken tofu in dressings or I never would have made it. The Cauilpots were surprisingly good. And the Chickpea Picatta too. Mac & Trees was not bad- but the Butternut Coconut Rice- yuck! How something that sounds so good could turn out so bad I don't know.
The Caribbean Black Eyed Peas Curry is really good, but strangely is not in the index under Black Eyed Peas. It's very saucy so you can add extra beans.
Pasta De Los Angeles has become a staple in our house. Also, the Curry Laksa and the Irish Stew. But the best recipe that we've made thus far? Bistro Broccoli Chowder. Freakin' amazing. I always add a couple of purple potatos to the recipe for some color. Best. F-ing. Soup. Ever.
White Bean, Kale & Quinoa Stew is my fav! i just posted an article about how kick ass it is today, actually:
http://www.mpls.tv/2011/04/21/soup-blueprint/
Ooooooh, I keep forgetting about this, but just put it on reserve at the library. Woot woot.
I love the Everyday Chickpea salad with the balsamic vinaigrette. The lasagna is also delish!
tempeh helper, sanctuary dressing, masala tofu, 2nd ave korma, curried cabbage and peas, all of the hummus variations, cranberry cashew biryani were all super good. i did not like the smokey tempeh and greens stew or the red wine/olive tempeh stuff. more hits than misses for me so far though!
I loved the red velvet mole and everything about the big ass taco salad.
Make the recipes, don't eat the book.
I make the every day Chickpea salad everyweek. I love the Broccoli pasta recipe, I'm too lazy to look up the name of it. I has a poop-load of garlic. yum, ymm mmmm
Post a Comment