1. garlicky greens & red quinoa, an easy filling lunch or dinner for you to try out! / sewindie.com

    garlicky greens & red quinoa, an easy filling lunch or dinner for you to try out! / sewindie.com

    February 7, 2012 Posted by sewindieee

  2. sorry we’re not very good at posting every day for vegan mofo, we like to save it all up and make a big meal every couple of days. this is one of those big meal days! we made three kinds of indian-inspired spreads, brown rice, and some homemade naan bread.

    for the fried potatoes in a spicy coconut curry sauce, check out this post we made last year.

    for the homemade naan, check out this recipe. (substitute soy yogurt, vegenaise, or silken tofu for the yogurt called for in the recipe.)

    for the garlic lentils:

    • cook 2 cups lentils and drain out the water.
    • add in 3 tbsp non-dairy butter, 1/3 cup crushed tomatoes, 1 bulb roasted chopped garlic, and 3 tbsp curry powder.
    • stir around on low heat for 15ish minutes, or until all the flavors are absorbed.

    for the red spiced chickpeas (one of my favorite things to eat):

    • we used canned here because we didn’t have time to soak the dried kind. so we tossed two cans of chickpeas into a large pan, along with 1 1/2 cups coconut milk (also the kind from a can) and 1 cup crushed tomato.
    • then toss in spices: 1 tbsp tandoori paste, 2 tsp cumin, 3 tbsp at least garam masala powder, a dash of red chili powder, a little cinnamon, 1 tbsp brown sugar, 2 cloves garlic, a sprinkle of salt, and a bay leaf.
    • heat on medium low and stir occasionally for 15-20 minutes or until the spices have melded into the chickpeas.

    serve it all with some hot rice to a big group of hungry people. enjoy!

    October 9, 2011 Posted by sewindieee
  3. whenever we’re very busy or very lazy (read: all the time) we make a big batch of mixed legumes and spices. we use it in everything for the week, and these are two of our favorite ways - a burger (or sandwich spread, if you’re not feeling a stove right now) and in a salad. to make this week’s mixture, pulse in a food processor until chunky, consistently mixed, and thick enough to stick together: 5-6 cups cooked lentils - put everything in the food processor when these are still hot, it makes it easier to pulse 1 cup toasted chopped cashews (just chop them and heat them up on a pan for a couple of minutes) 1-2 cups ground oats (use a coffee grinder or food processor to grind them beforehand, or buy pre-ground oats) 2 tbsp ground flax seeds a splash or two sriracha sauce 3 tbsp (or to taste) chana masala powder (you can find it in the international aisle or in indian specialty stores if you don’t want to make it yourself) 1 tbsp sea salt, peppercorns to taste 1-2 tsp cayenne if you’re feeling dangerous 1/4 cup-1/3 cup oil, poured in slowly - don’t add too much, it’s just there to help bind the mixture while adding moisture. water, poured in slowly - there to add moisture and to keep the blade going if it’s not mixing at all, add in water or oil. if it’s not sticking together, add in more oats. if it’s not flavorful enough, add more spices :p put it in a sealable container in the fridge for up to a week. make up your own mixture with your own favorite beans and spices. use it in every meal you can think of! reminder: you have FIVE days left to submit your recipes, art, photography, writing, and vegan goods/shops to chickpea magazine. let’s see what you’ve got!

    whenever we’re very busy or very lazy (read: all the time) we make a big batch of mixed legumes and spices. we use it in everything for the week, and these are two of our favorite ways - a burger (or sandwich spread, if you’re not feeling a stove right now) and in a salad.

    to make this week’s mixture, pulse in a food processor until chunky, consistently mixed, and thick enough to stick together:

    • 5-6 cups cooked lentils - put everything in the food processor when these are still hot, it makes it easier to pulse
    • 1 cup toasted chopped cashews (just chop them and heat them up on a pan for a couple of minutes)
    • 1-2 cups ground oats (use a coffee grinder or food processor to grind them beforehand, or buy pre-ground oats)
    • 2 tbsp ground flax seeds
    • a splash or two sriracha sauce
    • 3 tbsp (or to taste) chana masala powder (you can find it in the international aisle or in indian specialty stores if you don’t want to make it yourself)
    • 1 tbsp sea salt, peppercorns to taste
    • 1-2 tsp cayenne if you’re feeling dangerous
    • 1/4 cup-1/3 cup oil, poured in slowly - don’t add too much, it’s just there to help bind the mixture while adding moisture.
    • water, poured in slowly - there to add moisture and to keep the blade going

    if it’s not mixing at all, add in water or oil. if it’s not sticking together, add in more oats. if it’s not flavorful enough, add more spices :p

    put it in a sealable container in the fridge for up to a week. make up your own mixture with your own favorite beans and spices. use it in every meal you can think of!

    reminder: you have FIVE days left to submit your recipes, art, photography, writing, and vegan goods/shops to chickpea magazine. let’s see what you’ve got!

    August 2, 2011 Posted by sewindieee