Ingredients (use vegan versions):

• 1 garlic clove, coarsely chopped
• 2 coriander roots, coarsely chopped
• 1/2 teaspoon whole black pepper
• 2 tablespoon oil

• 8 fl oz coconut milk
• 1 tablespoon curry powder
• 4 oz potato, peeled and cut into 1 inch cubes
• 8 fl oz chickpeas (garbanzos) soaked overnight (can use tinned)
• 2 tomatoes sliced into wedges
• 10 sweet bazil leaves
• 2 tablespoon light soy sauce
• 1/2 teaspoon salt
• 1 teaspoon vegan sugar

Directions:

In a mortar, pound the garlic, coriander roots and peppercorns to form
a paste. Heat the oil and briefly fry the paste, then add the coconut
milk, stirring well. Stir in the remaining ingredients in order,
bring to the boil and simmer until the potatoes and chickpeas are
cooked al dente.

Serve with rice. Can be prepared in advance and reheated.

Serves:

Ingredients (use vegan versions):

• 1 medium onion, chopped finely
• 2 cloves garlic, chopped
• 1 1/2 tablespoon canola oil
• 2″ stick cinnamon (optional)
• 6 cloves, crushed (optional)
• 4 cardamom pods, crushed (optional)
• 2 teaspoon INDIAN curry powder (see NOTE below)
• 2 or 3 tablespoon tomato ketchup
• 2 14-16 oz. cans chick peas (garbanzos)
• 1 bunch coriander leaves (

Directions:

Although this is not absolutely authentic, it’s quick (unlike most
Indian dishes), and easily made for a delicious approximation of the
real thing. Adding the optional ingredients helps the flavor, but a
quick-and-dirty onion-garlic-curry powder-ketchup-chick peas version
isn’t too bad, either.

Fry the onions in oil at medium-high heat until golden and
translucent, 2-3 minutes. Add garlic, fry for a minute. Add
cinnamon, cloves and cardamom, fry for a minute (until the kitchen
begins to smell really good!). Now add the curry powder to the
onions, fry for a minute or two. As the mixture begins to stick, add
the ketchup to make it more pliable. Keep on frying for about 5
minutes, stirring fairly constantly. Once this “base masala” is ready
(one hint is if the oil starts separating from the mixture), just add
the chickpeas, including the water they are in. Stir to mix, heat
until it boils, then cover and lower the heat to medium-low. Cook for
15 minutes, take off heat and stir in coriander leaves. Serve hot,
with heated pita, tortillas, Indian vegan bread (roti, naan or puri) or
rice.

NOTE: McCormick’s or other American “curry powder” just isn’t as good
as the powder you can find in Indian stores. In case you are finicky
and an Indian store isn’t easily available, a fair approximation can
be made with 1/2 tsp. corinader, 1/2 tsp. cumin, 1/2 tsp. turmeric,
1/4-1/2 tsp. hot chile powder.

Serves:

Ingredients (use vegan versions):

• 1 onion
• water/broth for saute
• 1 15oz can peeled tomatoes, drained or equivalent amount of fresh tomatoes (~1.5 cups)
• 1 15oz can Black Eye Peas, drained
• 2 cups cooked white rice (I used a mixture of white/brown basmati)
• Salt, pepper, garlic powder for seasoning

Directions:

Chop the onion and saute it in a good size frying pan with the broth.
If you are using fresh tomatoes, add them and cook until they are
soft. Stir in the remaining ingredients and heat through.

Makes about 3-4 servings, as a main course casserole

NOTES: Don’t drain the tomatoes and black-eyes completely. You need a
little “juice” to make it a nice mushy (comforting) casserole.

This recipe was from a TV program here in Raleigh NC called “Southern
Sportsman”. I just took out the oil and bacon.

Serves:

Ingredients (use vegan versions):

• 2 nests of saifun noodles (these are the superthin cellophane noodles)
• 1 can black beans (Hain is good, or 12 oz. of your own with cooking juices)
• 1 tablespoon tamari
• 1 tablespoon balsamic vinegar
• 1 tablespoon sucanat (type of vegan sugar)
• 1 teaspoon hot vegan mustard powder
• 1 teaspoon ginger

Directions:

Boil noodles 5 minutes. Heat up can of beans, blend other ingredients,
add to beans.

Serve 50/50 proportion of cooked saifun and black bean mixture.
Serves two.

Serves:

Ingredients (use vegan versions):

• 1 1/2 cup chopped onions
• 1 cup diced green or red pepper
• 1 cup diced carrot
• 1 tbl. chopped garlic
• 2 teaspoon ground cumin
• 1 can tomatoes (I used stewed tomatoes)
• 1 can (19 oz) black beans or equivalent amount cooked from scratch
• 1/c cup water
• 1 tbl seeded and minced Jalapeno pepper, or to taste
• 3/4 teaspoon ground tumeric
• 1/4 teaspoon ground cumin
• 2 3/4 cup water
• 1 1/2 cup rice (basmati is good)
• Salt to taste

Directions:

Saute veggies in a little water until they are golden, about 10 minutes. Add
remaining ingredients and cook for 30 minutes or longer.

Combine spices in a skillet and heat over low heat until fragrant, about 30
seconds. Add water, rice,and salt. Bring to boil, and cook until rice is done
(15 minutes for white, about 40 minutes for brown). Serve beans over rice,
with some chopped cilantro and yogurt optional.

This recipe was based on a recipe in last weekend’s Philadelphia Inquirer.

Serves: