Quick and Easy Chana Masala + The Oh She Glows Cookbook Giveaway!

Quick and Easy Chana Masala 1

Happy Earth Day! Happy Veg Week! In celebration of enjoying and protecting God’s beautiful creation (and my dad’s birthday, YAY!), I am most excited to announce a cookbook giveaway.

The publishers at Avery have been gracious enough to offer one of you your very own copy of the brand spankin’ new Oh She Glows cookbook by Angela Liddon (affiliate link). If you’re not familiar with Angela and Oh She glows (Angela’s vegan food blog), I encourage you to head on over right now and check it out. Oh She Glows has become one of the most popular vegan food blogs on the web–and not by accident. Because Angela has fought (and won) a battle with an eating disorder and an overall unhealthy relationship with food, she knows just how important simple, healthy, and flavorful meals are to vegans and non-vegans alike. For that reason, Angela focuses on using fascinating flavors and dramatic presentation to showcase the delicious simplicity of the plant-based plate.

For a great example of Angela’s unique approach to vegan cooking, check out this recipe for Glowing Green “Pasta” Primavera or just scroll down to get the recipe for Quick and Easy Chana Masala–straight out of The Oh She Glows Cookbook (affiliate link).

And speaking of chana masala–this stuff is insanely delicious–like right out of an Indian restaurant delicious. (And I’ve traveled to India, so I know what awesome Indian food tastes like.)

I left out the serrano pepper in this recipe to avoid too much heat for kids, but it was still well-spiced and wonderful. Even my 23-month-old ate a few bites of this stuff (that’s saying ALOT, people). Best of all, the entire recipe only took a few minutes to throw together–perfect for a weekday lunch or dinner.

Quick and Easy Chana Masala 2

As soon as I read the rave reviews of The Oh She Glows Cookbook, I went straight to Amazon (affiliate link) and ordered myself a copy, and I’m so glad I did. With stunning photography corresponding with nearly every recipe and simple, easy-to-read instructions, I think even the most amateur cook (like me!) would have no trouble making any one of these recipes.

Quick and Easy Chana Masala Square

To enter this cookbook giveaway, simply visit the Oh She Glows vegan food blog, and let me know, in the comments below, which recipe(s) you are just itching to make and why. Giveaway ends at midnight on Sunday night (April 27th), after which a winner will be chosen at random.

Official Giveaway Rules:

1. No purchase necessary. Simply follow the instructions above to enter.

2. Giveaway begins at midnight Tuesday night (April 22) and ends at midnight (CST) Sunday night (April 27th).

3. Must be 18 years old or older to enter and live in the United States (and in a state that allows giveaways of this type).

4. One entry per person.

5. Winner will be chosen at random–utilizing random.com, and will receive an e-mail from me requesting his/her mailing address. That name and address will then be supplied to Avery, who will be awarding the prize of approximately $15 – $25 value.

Quick and Easy Chana Masala from The Oh She Glows Cookbook
 
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Spiced chickpeas and tomatoes served over hot basmati rice
Author:
Recipe type: Entree
Cuisine: Indian
Serves: 4
Ingredients
  • 1 tablespoon (15 mL) coconut oil or olive oil
  • 1½ teaspoons (7 mL) cumin seeds
  • 1 yellow onion, diced
  • 1 tablespoon (15 mL) minced fresh garlic
  • 1 tablespoon (15 mL) minced peeled fresh ginger
  • 1 green serrano chile pepper, seeded, if preferred, and minced
  • 1½ teaspoons (7 mL) garam masala
  • 1½ teaspoons (7 mL) ground coriander
  • ½ teaspoon (2 mL) ground turmeric
  • ¾ teaspoon (4 mL) fine-grain sea salt, plus more as needed
  • ¼ teaspoon (1 mL) cayenne pepper (optional)
  • 1 (28-ounce/793-g) can whole peeled or diced tomatoes, with their juices
  • 1 (28-ounce/793-g) can chickpeas, or 3 cups (750 mL) cooked chickpeas, drained and rinsed
  • 1 cup (250 mL) dry/uncooked basmati rice, for serving
  • Fresh lemon juice, for serving
  • Fresh cilantro, chopped, for serving
Instructions
  1. In a large wok or saucepan, heat the oil over medium heat. When a drop of water sizzles upon hitting the pan, reduce the heat to medium-low and add the cumin seeds. Stir and toast the seeds for a minute or two until golden and fragrant, watching carefully to avoid burning.
  2. Raise the heat to medium and stir in the onion, garlic, ginger, and serrano. Cook for a few minutes or so, then stir in the garam masala, coriander, turmeric, salt, and cayenne (if using), and cook for 2 minutes more.
  3. Add the whole peeled tomatoes and their juices and break them apart with a wooden spoon (skip if using diced tomatoes). You can leave some chunks of tomato for texture.
  4. Raise the heat to medium-high and add the chickpeas. Bring the mixture to a simmer and cook for 10 minutes or longer to allow the flavors to develop.
  5. Serve over cooked basmati rice, if desired, and garnish with a squeeze of fresh lemon juice and some chopped cilantro just before serving.
Notes
Tips: To thicken the tomato gravy, place a ladle of the curry in a mini processor and process until almost smooth. Stir this back into the curry to thicken.
For a grain-free option, serve the chana masala atop a baked potato.

Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © GLO BAKERY CORPORATION, 2014.

This recipe reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © GLO BAKERY CORPORATION, 2014.

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Creamy Vegan Mac and Cheese

Vegan Mac and Cheese 3

No, it isn’t cheese…even though it kind of looks like it.

Instead, it’s a creamy, flavorful alternative to the dairy stuff that will leave you richly satisfied in your decision to leave the cows alone.

I always feel bad when a non-vegan tastes vegan “cheese” for the first time. Like, how can this stuff be described except to call it a cheese alternative? We all know that, in reality, not a single one of the veg “cheese” alternatives out there tastes like real cheese.

Therefore, may I introduce you to not-real-cheese-but-still-delicious-creamy-yellow-sauce-over-macaroni??

Okay, that’s just way too cumbersome.

Whatevs. Call it “cheese.” Just give your non-veg friends a fair warning, mkay?

Vegan Mac and Cheese Blender

A few weeks ago, I discovered this recipe for vegan macaroni and cheese which was described by VegNews to be the “best on the planet.” I knew I had to give it a try, but that I couldn’t exactly follow the recipe (because, as you probably know by now, I don’t follow recipes). The original recipe calls for over 1/3 cup of vegan margarine. I just couldn’t do it. I use plenty of vegan margarine in cakes and desserts, when I eat them, but for mac and cheese? For Little M?

I just had to replace it with something else. And then, I had to add a few more items, because ya’all know that’s my nature.

So, today I bring you my crazily adapted recipe and what has become my favorite vegan mac and cheese–with no refined oil.

Who knew that potatoes, carrots, onion, cashews, coconut milk, and seasonings could make such a fabulous creamy combination? And that, when mixed with macaroni, that crazy combination will make your taste buds leap for joy?

Vegan Mac and Cheese Mixing

Can I just eat it out of the pan like a bachelor?

Vegan Mac and Cheese 1

Okay, I’ll lay aside my strong animal-like urge to devour and take a moment to sprinkle paprika and parsley on the top.

Vegan Mac and Cheese 2

And that, my friends, is as far as got with photographing this bowl of yumminess  before I starting eating it. Sometimes, you just can’t wait any longer, you know?

Vegan Mac and Cheese Square

5.0 from 2 reviews

Creamy Vegan Mac and Cheese
 
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Super Creamy Vegan Mac and Cheese
Author:
Cuisine: American
Serves: 4-5
Ingredients
  • 10 ounces dried macaroni (or about 2⅔ cups)
  • 1 cup peeled/diced yellow potatoes (or russets)
  • ¼ cup peeled/diced carrots
  • ⅓ cup chopped onion
  • ¾ cup water (preferably use liquid from pot of boiled veggies)
  • ½ cup raw cashews
  • ¼ cup coconut milk
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon lemon juice
  • ½ teaspoon salt (or more to taste)
  • ¼ teaspoon garlic powder
  • 1 pinch cayenne pepper (optional)
  • 1 pinch paprika
Instructions
  1. Cook macaroni al dente, according to package instructions (usually requires boiling for 6-8 minutes in salted water), drain, and set aside.
  2. Bring several cups of water to boil in a small pot. Place chopped potatoes, carrots, and onion in the boiling water, and cook for about 10 minutes, or until vegetables are tender and soft enough to blend. Cooking time will vary slightly, based on how small you have chopped your veggies.
  3. When veggies are soft enough to blend, use a slotted spoon to remove them from cooking water, and place them in your blender. Add ¾ cup of that cooking water to your blender, along with your remaining ingredients.
  4. Blend until smooth.
  5. Pour sauce over your cooked macaroni noodles in a dish of your choice, taste for salt, and serve immediately.
  6. Or, place macaroni mixture in a baking dish, sprinkle with bread crumbs, and bake at 350 degrees Fahrenheit for 15 minutes, or until crumbs are turning golden brown.
Notes
If you are not using a high-speed blender (like Vitamix of Blendtec) for this recipe, I recommend soaking your cashews for at least 30 minutes before attempting this recipe.
This recipe is adapted from VegNews’ Vegan Macaroni and Cheese: http://vegnews.com/articles/page.do?pageId=40&catId=10

 

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