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 medium onion, chopped
• 1/2 a zucchini, sliced and chopped
• 1 small can of corn
• 2 large cloves garlic, minced
• 1 cup chopped spinach
• 3/4 cup mushrooms, chopped
• 3/4 cup diced carrots
• 2 stalks celery, diced
• 2 tablespoon oil (I used olive)
• 1 can kidney or pinto beans
• 2 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1 tablespoon soy sauce/tamari
• 1 teaspoon curry powder
• 1/2 teaspoon each: black pepper, paprika, basil
• 1.5 tablespoon horseradish
• 4 servings of mashed potatoes

Directions:

Preheat oven to 350 degrees. Saute
onions, garlic, celery and carrots for
a few minutes, then add the rest of the
veggies. Add all the spices, soy
sauce/tamari, horseradish and saute for
another 5-10 minutes or so (until
carrots are tender). Drain the beans
and add to the veggie mix.

Prepare your mashed potatoes in a
separate saucepan.

Pour veggie mix into a greased
casserole dish and cover with mashed
potatoes. I like to spread the mashed
potatoes on with a fork, then sprinkle
the top with paprika. Bake, uncovered,
in oven for 15-20 or until potatoes
turn a nice, golden color.

This recipe is very giving. Feel free to use
whatever vegetables you have laying around.
I imagine that textured soy protein would
work well, also. Adjust the spices to suit
your tastes; I think it adds a nice, hearty
zip to a lot of shepherd’s pies I’ve come across.

Bon appetit!

Serves: 4 as a main dish, more as a side

Preparation time: 20-30 min

Ingredients (use vegan versions):

• Take 2 mugs full of enriched long-grain Dehradun basmati rice.
• Take 3 table spoons of olive,coconut or corn oil.
• Take 2 tea-spoons of salt, 8-10 whole cloves,a pinch of saffron,
• 1/2 a tablespoon of cummin(zeera) seeds,1teaspoon each of curry powder
• and Garam Masala and cinnamon sticks..

Directions:

The portion recommendations are for more than 3 people!

The cooking process: Prior to cooking, keep the rice portion well
soaked in a mixture of warm water, 1/4 glass of vegan white wine and some
lemon juice for at least 2 hrs. Then drain the liquid stuff and
prepare to fry the rice. Take a pan and fill it with amount of oil
prescribed above. Put the rice in the pan and fry it for the next 6
minutes.Then add the rest of the ingredients along with some
vegan wine,fresh lemon pealed, finely chopped green peppars and
coriander(dhania leaves) and keep on frying for another 5 minutes.
If you want you can also fry chopped cashews and almonds along with
rest of the stuff for some added richness in the taste.

Meanwhile, keep the oven hot at 350-400 degrees. In a deep dish
casserole transfer the fried rice along with almost 3.5 cups of hot
water. Cover the casserole with an aluminum foil and bake it in the
owen for 30-40 mnts. In order to check if the rice are done, you can
uncover the foil and check if all the water has dried . Present the
rice in an oval platter with fresh coriander and ginger sprinkled on
the top.

This dish can be relished with a host of curried or roasted or spicy
vegetables.

Serves:

Ingredients (use vegan versions):

• 1 can mixed beans (540mL) – drain & reserve liquid
• 3 cloves garlic
• 2 tablespoons lemon juice
• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon curry
• 1/2 teaspoon vegan sugar
• dash of cumin
• dash of cayenne
• sea salt to taste

Directions:

I hand mash the beans because I enjoy
the texture. If you attempt to do this
as well, you’ll likely not need to add
any liquid. And be sure to finely chop the
garlic before adding. Also, be
prepared for the skin of the kidney
beans to keep your tongue busy as it
likes to “cling”!

Throw everything together, and mash,
process or blend to the desired
consistency. Add reserved liquid from
the beans if it’s too dry.

If you’re not a fan of the mixed beans,
this of course can be prepared with
strictly garbonzo beans.

Serves: 4-6

Preparation time: 15 min

Ingredients (use vegan versions):

• 1 can of coconut milk
• 1 can yellow curry paste (sometimes labeled Karee) preferably from imported food store
• 2 lbs. of broccoli
• 3 large potatoes
• optional: onions, carrots, bamboo shoots
• 1 tablespoon vegetable oil
• rice

Directions:

-It’s a good idea to get the rice boiling right away.
-Chop the potatoes into small pieces and place into a large
pot of boiling water.
-Chop broccoli, but don’t put it in the water just yet.
-Pour 1 Tbsp. of vegetable oil in a pan and heat.
-Place 3 Tbsps. of curry paste on pan, and fry for about a
minute while chopping it with a spatula.
-Pour coconut milk into pan with the curry paste and stir.
-Drain the water from the larger pot that the potatoes have
been boiling in. (by now the rice should be done)
-Put chopped broccoli in with the boiled potatoes.
-Pour the pan of curry/coconut milk sauce into the larger
pot over the vegetables.
-Let it cook at a lower temperature for a few minutes and
you’re ready for a throw down..

Serves: 3-4

Preparation time: 35 minutes