Vegan Veggie Korma
6 medium white potatoes, peeled and cubed
1 c. sliced carrots (1/2” rounds)
1 c. frozen green peas
1 c. cauliflower florets
1/4 c. white onion, chopped
2 cloves garlic, minced
4.5 c. vegetable stock
1 c. canned coconut milk
1/2 c. raw cashews
1 Tbsp. olive oil
1 tsp. curry powder
1 tsp. turmeric
1 tsp. cayenne pepper (more or less to your taste)
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. cardamom
1/2 tsp. garam masala
1/2 tsp. salt
1/8 tsp. cinnamon
Place cashews in bowl with enough water to cover; set aside and let soak while you prepare the other veggies.
Place oil, onion, and garlic in large saucepan over medium-high. Saute until onions are softened (2-3 minutes). Add all spices and cook until fragrant (1-2 minutes).
Add potatoes, carrots, and vegetable stock. Increase heat to high and bring to a boil. Reduce heat to medium-high, cover, and cook for 7-10 minutes until potatoes and carrots are almost done.
Add cauliflower and peas. Continue to cook until cauliflower is tender.
Reduce heat to low.
Drain cashews; discard soaking water. Add cashews to coconut milk and process in a blender, food processor, or with a stick blender until cashews are almost smooth.
Stir cashew/coconut mixture into veggies and broth. Continue to heat over low until warmed through.
Serve with rice.
Caramelized Onion and Swiss Chard Tofu Quiche
1 pie crust (store-bought or use your favorite recipe for a single crust)
1 block firm tofu, drained and pressed
3/4 c. unsweetened plain almond milk
2 medium red onions, sliced
4 stalks Swiss chard, washed, de-stemmed, and chopped
2 Tbsp. nutritional yeast flakes
4 cloves garlic, minced
1 tsp. high-quality balsamic vinegar
1 tsp. turmeric
1 tsp. salt
1 tsp. cayenne powder
1/2 tsp. sage
2 Tbsp. olive oil
Cook onions and garlic in olive oil in saute pan on medium until slightly browned and softened. Add balsamic vinegar and cook for 5 minutes. Add chard, cover, and reduce to low; cook until chard is soft. Set aside.
Crumble tofu into a large bowl. Add almond milk and process with a stick blender until smooth. (You could also do this with a food processor or good blender). Add turmeric, salt, cayenne, sage, and nutritional yeast flakes.
Fold vegetable mixture into tofu mixture and pour into crust. Cook at 425°F for 10 minutes. Reduce temp to 375°F and bake for and additional 35 minutes.
Let cool on rack for 15 minutes before slicing.