This recipe is a favorite of mine; I’ve been making it for years. My aunt Lou Anne made it for me once when I babysat her daughter. It’s not a hard recipe to make, although it takes awhile for everything to cook. I go pretty heavy on the spices, so know that you can cut back on the spices to fit your taste. This recipe also makes a lot (it’s a great leftover for lunches) so feel free to cut it in half if you don’t like leftovers. I like to serve this with a flatbread or garlic bread.
Spicy Indian Macaroni
- 2 cups any uncooked pasta (macaroni, penne, shells, rigatoni)
- 1 cup chopped bell pepper (any color)
- 1 cup broccoli, chopped (fresh or frozen)
- 1 can (15 oz.) chickpeas OR green peas, drained and rinsed
- 2 cups tomato puree (about half a 28 oz. can)
- 1-2 Tbsp. chili powder
- 2 Tbsp. curry powder
- 1-2 Tbsp. garlic powder
- 1 Tbsp. turmeric powder
- 1 serrano chili, minced (opt.)
- 1 Tbsp. jeera (cumin seeds)
- salt to taste
- 2 Tbsp. oil
Heat oil in pan. Saute cumin seeds (jeera) until it changes color and becomes aromatic. Add minced chili and saute for 1/2 minute. Add vegetables, chickpeas, tomato puree, spices, salt, and pasta. Add enough water to cover the contents of the pan and cook the pasta. Cover with a tight fitting lid and cook till the pasta is done – this can take anywhere from 30 min to 45 min. Make sure to stir often to avoid pasta sticking to the bottom of the pan.
Triple Garlic Flatbread
- 10″ disc prepared pizza dough
- garlic salt
- garlic powder
- fresh garlic cloves, minced
- fresh basil leaves, torn
Cover pizza dough with thin layer of margarine. Sprinkle with garlic salt (go easy on this), garlic powder (probably a couple of tablespoons) and minced garlic (2-3 gloves, depending on how much you love garlic). Bake for 5-10 minutes at temperature setting indicated on package (I used 425 F). Remove from oven, sprinkle on basil leaves, then return to oven for about 1 minute, making sure the basil doesn’t burn. Slice with a pizza cutter into squares, slices, whatever. Serve hot with Spicy Indian Macaroni.
Part I: Burgers!
To me, summertime equals firing up the grill, a nice cold summer beer (your favorite lager mixed with lemonade – a delicious invention by my twin sister), and eating on the patio. When most people decide to grill out, they turn to burgers or hot dogs; vegans are no exception. I was recently in the mood for a veggie burger and decided to use chickpeas as the base. After searching around on the Internet, I remembered a recipe recently posted on one of my favorite blogs, (never home) maker. I stuck with the recipe, found here, except for the fact that I used a jalapeno pepper instead of a green chili pepper (in my mind, they’re all the same = hot!). I ended up making about 8 smaller burgers. Due to lack of charcoal I did bake these, but I’m sure they’d be equally good grilled up outside.
I served the burgers with French Potato Salad and a summer beer. I was excited to find a recipe for potato salad that didn’t call for vegan mayo (which I love, but can’t find anywhere in my town). The recipe was okay, but could probably use some tweaking – including cutting down on the oil to maybe 1/4 cup.
Part II: Homemade Hamburger Buns!
I’m not a big fan of those dry, crumbly hamburger buns you buy in eight-packs at the store. They’re pretty tasteless and you always have some left over. I love homemade bread and we would usually buy delicious little buns from a local grocery store. Unfortunately, they recently closed down and I’ve been hunting for the perfect burger bun ever since. But then I decided to try making my own … which was the best idea I’ve had in a long time! This recipe was so easy and quick to prepare and left the kitchen smelling amazing. I was very happy with how they turned out; Will thought they were a little heavy. I may need to adjust the amount of kneading when I make these again. The recipe can be found here. To veganize these buns, I used a flax “egg”. To equal one egg, just beat (with a wire whisk) 3 Tbsp. water into 2 1/2 Tbsp. ground flax seed. The mixture will get really gelatinous and makes for an excellent egg replacer in baked goods (plus, you know, omega 3 fatty acids and all those healthy benefits).