Total time: 45 minutes || Active time: 45 minutes
I totally meant to put this up before New Years, because….black eyed peas! But dang have I been busy. Or lazy? I forget which. Blazy? Oh well, it’s never too late for black eyed peas, right? I’ll tell you some of the upcoming projects I’ve been working on in an upcoming post, but for now let’s talk about this curry.
Chunky red potatoes, velvetty collards and earthy black-eyed peas make for a voluptuous coconut curry that is slightly out of the ordinary. It comes together real real fast, too. Serve with basmati rice and an easy mango and avocado salsa, for sweetness, tartness and a little extra creaminess. Have some sriracha at the ready in case you want a little extra spice!
~ This is a verrrry versatile and basic curry. You can swap the black eyed peas for chickpeas, or the greens for spinach or kale. You can even swap the red potatoes for sweet potatoes (although keep in mind sweet potatoes cook a lot faster.) But don’t swap the tomato paste for ketchup or the coconut milk for orange juice or anything gross like that.
1 tablespoon coconut oil
1 large red onion, thinly sliced
2 jalapenos, seeded and thinly sliced
1 tablespoon fresh minced ginger
2 cloves garlic, minced
1 1/2 to 2 tablespoons mild curry powder
1/2 teaspoon garam masala
3/4 teaspoon salt
1 tablespoon agave
3 cups vegetable broth
2 tablespoons tomato paste
1 1/2 lbs red potatoes, in 3/4 inch pieces
1 lb collards, rough stems removed, leaves chopped into bite sized pieces
1 cup coconut milk
1 1/2 cups cooked black eyed peas (from a 15 oz can, rinsed and drained)
For the Mango Avocado Salsa:
1 ripe avocado, diced
1 ripe mango, diced
1 tablespoon fresh lime juice
To serve: Basmati rice
Optional garnish: Fresh chopped cilantro
Preheat a 4 quart pot over medium heat. Saute the onion and jalapeno in the coconut oil for 5 to 7 minutes, until onion is lightly browned.
Add the garlic and ginger, and saute until fragrant, about 30 seconds. Add 1 1/2 tablespoons of curry powder, garam masala, salt, vegetable broth, agave, and tomato paste, and stir. The tomato paste may not dissolve just yet but that’s ok, it will when it heats through.
Add the potatoes, cover pot and bring to a boil. Once boiling, immediately lower heat to a simmer, and leave the lid ajar so that steam can escape. Let potatoes cook just until tender, about 5 more minutes.
In the meantime, toss together all of the salsa ingredients in a mixing bowl and set aside.
Once potatoes are fork tender, add the collards, black-eyed peas and coconut milk. Stir gently to incorporate. Leave lid ajar again, and bring to a simmer. Let simmer just until collards are tender, it should only take a few minutes.
Turn off heat and taste for salt and spices. Add remaining curry powder if needed. It tastes best if you let it sit for 10 minutes or so, but if you can’t wait then just dig in!
Serve over basmati rice, topped with mango avocado salsa and cilantro, if you like. Have some sriracha at the ready in case you want a little extra spice.
Makes 8 pancakes
You are going to want these pancakes around this time of year the same way you are going to want vintage candy cane lights and indie-rock Xmas playlists and to watch Love, Actually over and over again. Basically, you won’t be able to live without them from now until January 1st. After that, put them away, let their powers recharge, and do it again next year!
Since vegan eggnogs vary from brand to brand, your results may vary, but I can’t see anything going drastically wrong from using a brand other than the one I used (which was So Delicious Coconut Eggnog, btw.) Some are thinner than others, some are spicier, but you always have to play with pancake batter a little anyway, adding a tablespoon of extra flour or a splash of extra liquid. So I say don’t sweat it.
I’ve also included a little extra nutmeg just to drive home the point…these are eggnog pancakes! If there still isn’t enough of that woodsy perfume then definitely shave a little bit more nutmeg over the top of your stack because YUM. The best way to shave whole nutmeg is to use a microplane grater. And then it gets super pretty, too, because you can see all the lovely grain contained within the seed. Oh, and the scent isn’t too shabby either. A little coconut oil over the top (instead of butter or whatever) tastes totally delish, too.
Serve these for Christmas morning or New Years brunch or tonight for the heck of it. Enjoy, and happy holidays everyone!
~ Don’t use an electric mixer for the batter. Overmixed pancakes tend to result in a dense pancake. I use a dinner fork to get everything mixed.
~ You have to let the batter rest for ten minutes or so. The vinegar and the baking powder need to react with each other and the gluten needs to settle in and rest.
~Don’t crowd the pan. Even in my big cast iron, I don’t make more than two pancakes at once.
~ Don’t use too much oil in the pan. It will result in a tough exterior. A very thin layer of oil is what you want and a spray can of organic canola oil works perfectly for this.
~ Preheat the pan for a good ten minutes. I use cast iron and put it on moderate low heat (right around 3 on my stovetop), but you will probably need to adjust a little to get the temp just right. Remember, the temp is not set in stone. Lower and raise in tiny increments as needed. Even turning the dial 1/4 inch can result in big changes.
~ Use a measuring cup (with a rounded bottom if possible) to scoop out the batter. And remember to always spray the cup between pancakes, to prevent sticking.
~ Once you drop the pancake in, refrain from futzing with the batter too much. But don’t be afraid to delicately nudge the batter a tiny bit with your fingers to get a more circular shape and more even cooking. But the batter should spread a tiny bit and puff up all on its own.
2 very ripe medium bananas
1 1/4 cups eggnog
2 tablespoons organic canola oil (or other light tasting oil)
2 teaspoons apple cider vinegar
1 teaspoon pure vanilla extract
1 cup all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon fresh grated nutmeg (plus extra for sprinkling)
1/4 teaspoon salt
To serve: Banana slices, cranberries, pure maple syrup
In a medium mixing bowl, mash bananas (using a strong fork or a potato masher or an avocado masher) until they are almost pureed. Add eggnog, canola oil, vinegar and vanilla extract and set aside.
In a separate large mixing bowl, sift together the flour, baking powder, nutmeg and salt. Make a well in the center.
Pour the banana mixture into the center of the dry ingredients. Add the oil and vanilla and use a fork to mix until a thick, lumpy batter forms. That should take about a minute. It doesn’t need to be smooth, just make sure you get all the ingredients incorporated.
Preheat the pan over medium-low heat and let the batter rest for 10 minutes.
Lightly coat the pan in oil. Add 1/3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be about 3/4 of an inch thick, and golden brown.
Rest pancakes on a cooling rack covered with tin foil until ready to serve. To reheat, place pancakes in on a baking sheet covered with tin foil in a 300 F degree oven for 5 minutes or so. Serve with sliced bananas, cranberries and maple syrup.
Serves 6 to 8
When the weather forecast starts mocking you with single digits, this stew hits all the right notes. Three degrees is simply not enough degrees! Brrrr.
Somehow there was not a single rutabaga recipe on the site! I don’t know how that happened because rutabaga is basically my spirit vegetable. With all it’s purpleness and earthiness and intensity. It’s like a wizened turnip. But if you can’t find any, turnips or parsnips would be great here, too.
Although you typically find rutabaga in European cooking, I love the combination of rooty veggies and Asian flavors. Here the rutabaga gives a great balance to the stew; naturally sweet from the coconut and the carrot, with contrasting lime notes and laced through and through with ginger. The seared Brussel sprouts add extra wintery goodness as well as a fun texture. Chickpeas round the whole thing out (no pun intended) (because chickpeas are round.)
So when life gives you three degrees, make this stew! Serve with some jasmine rice and warm up your life.
~I like coconut oil in here for obvious reasons, but any neutral flavored oil will do!
~I’ve been really digging those little 5.5 oz cans of coconut milk. It’s so efficient and there is zero waste. If you can’t find them, then just measure out 2/3 a cup of coconut milk and you’re good to go.
~My brussel sprouts were little so I just halved them. If yours are on the bigger side, quarter them instead.
~The easiest way I’ve found to peel a rutabaga is with your chef’s knife. Place the rutabaga on your cutting board and gently slice away the waxy skin starting from top to bottom.
1 tablespoon coconut oil (refined or virgin)
1 large yellow onion, thinly sliced
1 lb Brussel sprouts, quartered [see note above]
1/2 teaspoon red pepper flakes (or more to taste)
2 cloves garlic, minced
2 heaping tablespoon fresh minced ginger
3/4 lb rutabaga, peeled and diced (1/2 inch)
1 cup sliced carrots
4 cups vegetable broth
1 15 oz can chickpeas, rinsed and drained (1 1/2 cups)
1 5.5 ounce can coconut milk (about 1/2 a cup)
Juice of one lime
Zest of 1/2 lime
Salt to taste
Fresh cilantro for garnish (optional)
Jasmine rice for serving
Preheat a 4 quart pot over medium-high heat. Saute onion in the oil with a big pinch of salt, until onions are lightly browned. Now add the brussels and try to get them lightly seared by making sure that they hit the surface of the pot. So just push the onions to the sides and let the brussels cook, giving them a stir every now and again. It doesn’t have to be perfect and not every single one needs to sear, just do your best!
Add ginger, garlic and red pepper flakes and mix in. Cook until fragrant, about a minute. Add the rutabaga, carrots and vegetable broth. Cover and bring to a boil. Once boiling, lower heat to simmer, and add the chickpeas and lime zest. Cook with the lid ajar (to let steam escape) until the rutabaga is tender (5 more minutes or so.)
Add coconut milk and lime juice, and taste for salt. Heat through, and serve with cilantro and extra red pepper flakes or Sriracha if you like.
Thank you, thank you, thank you for all the support for Isa Does It and Make It Vegan! Thanks for posting pics of what you’ve been making and thanks for sharing the videos. Both the book and the series were such a labor of love, it means the world to me to know that y’all are loving them, too.
But let’s not stop at a simple thank you. Isa Does It has already made your kitchen better with all those recipes, and now we want to make it even BETTER THAN BETTER with the Isa Does It Sweepstakes! The lovely folks at Breville will be providing appliances used in the Make It Vegan video series to give away to four lucky winners. That’s right! I’m like a goth, vegan Santa Claus or something.
To enter, click here and fill out the form as directed. You’ll be entered for a chance to win one of these four amazing prizes:
• First Prize – 1 Breville Scraper Mixer Pro™ and 1 copy of Isa Does It
• Second Prize – 1 Breville Hemisphere™ Control Blender 1 copy of Isa Does It
• Third Prize – 1 Breville Fast Slow Cooker™ and 1 copy of Isa Does It
• Fourth Prize – 1 Breville Mini Slow Oven® and 1 copy of Isa Does It
And now for some legal stuff…
NO PURCHASE NECESSARY. A PURCHASE DOES NOT INCREASE CHANCE OF WINNING. Void where prohibited. Must be at least 18 years of age and a US resident to enter. Sweepstakes begins November 17, 2013 and ends December 15, 2013. Visit http://bit.ly/1bsKxLr to read the Official Rules. Sponsor: Hachette Book Group, Inc. 237 Park Avenue, New York, NY 10017.
Good luck to all, and thanks for the support! I wish you all the happiest and veganist of Holidays!
Total time: 45 minutes || Active time: 45 minutes
Photo by Vanessa Rees
“Put some quinoa in it.” It’s almost become my motto. I mean, why not? Everything needs quinoa! Even Caesar Salad. This one really is a meal and it makes a ton because I love it as leftovers. It tastes great the day after and, honestly, still pretty darn good on day 3. But feel free to half it if need be. I am in love with the dressing; it’s creamy, garlicky, briny and tangy and just the kind of stuff you want to stick your face in.
In the video, I’m making it with breaded tofu. There’s another version in Isa Does It with tempeh croutons (pictured), but you can make it even easier (Isa-er?) by simply throwing some chickpeas on top. It’s definitely an entree salad, so pick your additional protein and have fun with it!
~I highly recommend making the quinoa a day in advance so that it’s easy to pull together on a weeknight. Soak the cashews all day so that you can just come home and whip up the dressing.
~For the roasted garlic, you can either roast a head of it a day in advance or buy some. Often big fancy places like Whole Foods will have roasted garlic cloves for sale (there are about 15 in a head) or you can even nab some from the salad bar. But honestly, although it adds another dimension of garlicky sweet deliciousness, you can forego it if need be.
For the Breaded Tofu:
3/4 cup fine storebought breadcrumbs (I use whole wheat)
1/2 teaspoon dried thyme, crushed between your fingers
1/2 teaspoon dried rosemary, crushed between your fingers
1/2 teaspoon dried basil
1 teaspoon garlic powder
14 oz extra firm tofu, sliced into 8 slabs widthwise
3 tablespoons tamari or soy sauce
For The Briny Caesar Dressing:
1/2 cup cashews, soaked for at least 2 hours and drained
1 head roasted garlic (about 10 cloves, see tip)
2 cloves fresh garlic
1/4 cup capers, with some brine
3/4 cup water
Several dashes fresh black pepper
1/2 teaspoon salt
2 tablespoons nutritional yeast
2 tablespoons grapeseed or olive oil
1/4 cup fresh lemon juice
For the rest:
6 cups cooked and cooled quinoa
8 oz chopped romaine
4 oz baby arugula (or chopped arugula)
1 avocado, cut diced into 1/2 inch pieces
Make the Breaded Tofu:
Preheat a large non-stick pan, preferably cast iron, over medium-high heat. On a dinner plate, use your fingertips to mix together the breadcrumbs, dried herbs and garlic. On a separate plate, pour the soy sauce.
Place a tofu slab in the soy sauce, and toss to coat. Then dredge them in the breadcrumbs, tossing to coat. (Use your dry hand to handle the tofu in the breadcrumbs, otherwise you’ll get a crumb mitten on your hand.) Put coated tofus off to the side of the plate and continue until all tofu is coated. Put a thin layer of olive oil in the pan, and then transfer tofu cubes to the pan. Let cook for a few minutes then flip, using a thin metal spatula so that you don’t scrape off the breading. Cook for about 7 minutes total, adding a little extra to the pan as needed, and flipping occasionally until browned on most sides.
Once browned, remove from pan and slice on a bias into 1/4 thick pieces.
Make the dressing:
Simply add all of the ingredients to a small blender or food processor, and puree until smooth. Scrape down the sides every now and again to make sure you get everything. Thin with a little water, if necessary. Keep tightly sealed and refrigerated until ready to use. Keeps for up to 5 days.
Assemble the salad in a very large mixing bowl. Toss the greens with the quinoa, and then add the dressing. Serve topped with tofu and avocado!