Friday, May 22, 2015

Healthy Vegan Fridays- Crockpot Curried Potatoes with Chickpeas

Ok let's be real, it's hard to take a picture of curry and have it look appetizing.  I mean, if you are lazy like me.  I'm sure if you used a fancy camera and spend 40 minutes poking at the food  and added a sprig of rosemary or whatever, it would looks awesome.  But that's not my style.

I made this last Sunday and have been eating it for lunch all week.  It's not a fancy curry, and it's definitely not meant to be authentic to any cuisine.  It's a light, mild version that even people who hate curry would be able to enjoy.  I ate it as-is but it would be nice as a side dish, maybe alongside salad and some grilled tofu.

I'm also linking up this week for Healthy Vegan Fridays with Rock My Vegan Socks!

Basic Crockpot Curried Potatoes with Chickpeas
3 medium potatoes, peeled and diced
1/2 onion, diced
1 can chickpeas, drained
1 can diced tomatoes, drained
1 can coconut milk (I used light)
1/2 tablespoon garam masala
1 teaspoon coriander
1 teaspoon turmeric
1 teaspoon cardamom
1 teaspoon coarse group pepper (or to taste)
1 teaspoon salt (or to taste)
dash of cayenne if you like it hot

Mix everything in the crockpot and let it go on low for 4-6 hours, stirring occasionally.  It will be watery when you pump everything in, but the sauce will thicken from the potato starch.  Don't let it overcook or else you'll end up with potato puree.

Adjust the seasonings before you serve; the potatoes will soak up a lot of salt so you may need to add more. You can add more garam masala if you want to pump up the flavor as well.

Serves 4-6.

Looks weird, tastes yum!

Saturday, May 9, 2015

Healthy Vegan Fridays- Southwest Barley

Happy Saturday!  We are heading out for a weekend getaway, but I wanted to post a recipe (late!) for Healthy Vegan Fridays.  I've been making this for our lunches since it's easy, delicious and reheats very well.

Southwest Barley
2/3 cup barley
2 cups veggie broth
1/2 to 1 tablespoon chili powder
salt and pepper to taste

Combine the barley and broth, cover and bring to a boil and then simmer until cooked, about 45 minutes. Stir in the southwest blend and make sure it's heated through.  Add in the spices; salt and pepper will vary depending on what brand of broth you use.

Plate the barley and top with pico de gallo and avocado.  Serves 2 as a main dish, 4 as a side.

The finished product!