Sweet Potato & Carrot Bisque

Posted on by Loryn Vegan Appetizers, Vegan Lunch & Dinners

Sweet Potato & Carrot Bisque   – warm, spicy and perfect for a winter’s dinner =)

1 T of vegetable oil

1 onion, diced

1-2 celery stalks, chopped

2-3 cloves of garlic, smashed

4 Cups water or vegetable broth

2 Cups sweet potatoes, peeled and diced

1 Cup carrots, peeled and diced

1 tsp cumin

½-1 tsp salt

½ tsp pepper

½ tsp Curry powder

1 Cup almond milk (or soy or rice milk)

 

–          In a large pot, sauté the onion, garlic and celery in the oil for a few minutes

–          Add water/broth and potatoes, carrots and spices bring to a boil and cook until veggies are soft (about 15-20 mins)

–          Transfer to blender/food processor or use immersion blender to blend until smooth (if using a blender make sure to hold lid down with oven mitt so as not to burn your hand)

–          Pour smooth soup back into pot and add milk, heat on low until you serve!

Roasted Cauliflower Curry

Posted on by Loryn Vegan Lunch & Dinners

Roasted Cauliflower Curry

Cubed Tofu

Olive oil

3 Tbs Curry Powder

1 tsp cumin

1 tsp ginger

1 tsp salt

1 onion, sliced

1 cauliflower head, cut into small pieces

3 large carrots, peeled and chopped or baby carrots

Cooked rice

 

–       Preheat oven to 450

–       In a skillet over medium heat, cook onions and all spices in olive oil until onions start to soften

–       Mix all ingredients together – make sure everything is coated with spice and onion mixture. (may need to add more oil)

–       Bake for about 30 minutes – stirring 2-3 times

–       Serve over rice (I made a coconut-jasmine rice this time)

Vegetable Red Curry

Posted on by Loryn Vegan Lunch & Dinners

Vegetable Red Curry

1 package of Extra Firm Tofu sliced  and pan fried with a dash of curry powder, sugar and Braggs

Fresh Vegetables (Broccoli, cauliflower, sugar snap peas, peppers)

Vegetable oil to cook

1 onion, sliced

3 garlic cloves, chopped

2 tsp Thai red curry paste

14oz can Light Coconut Milk

3 Tb Braggs or soy sauce

1 Tb brown sugar

Peanuts to top!

 

In a pan, heat oil, onion, garlic and curry paste stirring until onion is softened.  Add coconut milk, vegetables and seasonings. Bring to a boil and then simmer until vegetables are tender.  Top with seared tofu and peanuts!