baingan bharta with potatoes

Overview

Time: 40 minutes
Dishes: rice cooker, oven or air-fryer, large skillet

Hello, hello Dear Readers!

I am a huge fan of Indian food, but I am always careful when preparing it because I never seem to hit the mark that my local Indian restaurant does. It doesn't keep me from trying, though, and every once in a while, I pull it off. This is one of those times.

This is a simple preparation of Baingan Bharta (as the original recipe is, too) but I added potatoes to make it more of a meal with some toothsomeness - that and I was fondly remembering the potato dishes from the same Indian joint, and I couldn't help myself.

I also used my homemade Zsu's Curry Powder because (1) I have it and need to use it, and (2) because it tastes amazing, so why not? If you don't have it, use store bought garam masala. 

You can increase the oil to 4 tablespoons if you like, but 2 tablespoons was perfect, although I will try cutting it to 1. Adding water when the potato starts to stick to the pan helps offset using too much oil and it helps cook the potatoes. Add the water in 1/4 cup increments. It will create a bit of sauce, too, while it cooks the ingredients.

If you start cooking the eggplant first, prepare the rice second and get started on the sauté last, you will get this on the table in 40 minutes. Yes, the eggplant sounds a bit daunting, but really, all you do is toss it in the air-fryer or oven (or on the burner if you're ambitious) and cook until tender. Then peel and mash. 

Overall, a very delicious and filling meal. 

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!

Speedy Cooking Tips:

• Start with the eggplant; it will take 20 to 30 minutes.
• Cook the rice second.
• Chop the onion and start cooking it while you peel and chop the potatoes.
• Use a lid throughout and adjust the heat from medium to medium-low as needed.
• Chop the tomatoes while the onion and potatoes cook.
• Cool the eggplant only enough to peel. Peeling should be easy as the skin separates from the eggplant. 

 

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Baingan Bharta with Potatoes

www.ZsusVeganPantry.com

Makes 4 servings 

weekday

Serve with rice or naan.

2 medium eggplants (about 1 1/2 pounds)

2 tablespoons lime juice

2 tablespoons oil

1 medium onion, finely minced 

3 medium potatoes, peeled and diced

3 garlic cloves, minced

3 teaspoons curry powder, Zsu's Curry Powder homemade, or garam masala

1 teaspoon ground coriander

1 teaspoon salt

1/2 teaspoon turmeric

1/2 cup water for Onion, divided

2 medium tomatoes, chopped 

1 small jalapeno or serrano chile, thinly slice 

1/2 cup water for Tomato

1. Eggplant: Pierce the eggplants all over. Roast the eggplants in an oven (475-F) or over a burner or in an air-fryer (400-F) until the eggplant is tender and collapses, about 20 to 30 minutes. When cool to handle, peel. Mash the eggplant and mix with lime juice.        

2. Onion: Add the oil to a large skillet over medium to medium-low heat. Add the onion, potato, garlic, curry powder, coriander, salt, and turmeric. Cook until the onion is golden, about 10 minutes, covered. Stir as needed and add some water when the potato sticks. 

3. Tomato: Add the tomato, chile and 1/2 cup water to the Onion. Cook over medium to medium-low heat, about 5 minutes.   

4. Combine: Add the Eggplant to the Tomato and stir well. Cook for 5 more minutes. Taste and adjust seasoning.  Serve with rice or flat bread.  

© 2021 Copyright Zsu Dever. All rights reserved.

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vegan vegetarian meatless plant-based

twice-baked mexican potatoes

   

Overview

Time: 90 minutes
Dishes: medium skillet, baking sheet, large bowl, oven

Hello, hello Dear Readers!

Try as I might to make this dish weekday friendly, baking the potatoes just takes too long - there is no way getting around the 1 hour mark. You could shave off ten minutes or so by using smaller potatoes or microwave them first, but otherwise, the time is firm to get them cooked.

That was the bad news; the good news is that these Twice-Baked Mexican Potatoes are delicious! They are  laced with Mexican sausage (or chili powder added to regular vegan sausage), cumin, vegan cheese and topped with crunchy tortilla strips, nondairy sour cream and chives.

During my research into Twice Baked Potatoes, all I could find were heart attacks in a shell! Most of the top recipes called for cups of butter, cheese, sour cream, bacon, whole milk. Yikes! No need for that kind of damage to animals or humans!

These unique twice-baked potatoes are crazy good and much kinder to all species. 

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!

Speedy Cooking Tips:

• Start the potatoes first. 
• Cook the sausage 5 minutes before the potatoes are done.
• Shred the cheese (or gather the ingredients) while the sausage cooks.
• Allow the potatoes to cool only enough to handle; you can't mash cold potatoes.
• Use a large spoon to scoop the inside of the potatoes.
• Use an ice cream scoop to fill the potatoes.
• Use your impeccably clean hands to shape the filling. 

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Twice Baked Mexican Potatoes

www.ZsusVeganPantry.com

Makes 4 servings 

weekend

Preheat the oven to 425-F. Serve with steamed broccoli or green salad.

4 (14-ounce) Russet potatoes

Olive oil

2 links vegan sausage (Mexican, if possible), diced

1-3 teaspoons chili powder (use sausage is not Mexican)

1/2 teaspoon ground cumin

1 cup yellow or orange shredded vegan cheese

1/3 cup plain unsweetened nondairy milk

3 corn tortillas, cut into thin slices about 1.5-inches long

1/2 cup vegan sour cream

4 scallions, minced

1. Potatoes: Wash the potatoes and dry them thoroughly. Pierce the potatoes all over with a paring knife. Rub olive oil on the surface of the potatoes and bake them directly on the middle oven rack until tender, about 1 hour. 

2. Mash: When the Potatoes are baked cut them in half and set them aside until cool enough to handle. When cooled slightly, scoop out the inside of the potato halves and transfer it to a large bowl. Take care to leave enough potato in the skins so that the halves hold their shape. Mash the potatoes using a potato masher. 

3. Sausage: Heat a medium skillet over medium heat. Add 1 teaspoon oil and sausage. Cook until lightly browned but not overcooked, about 4 minutes. Remove from heat.       

4.  Add the chili powder and cumin to the Sausage. When the Potatoes are Mashed, add the Sausage mixture, cheese and milk. Stir well. 

4. Bake Again: Spray the potato halves with oil spray and fill them with the potato Mash. Make the filling heap above the shells. Transfer the potato halves to a baking dish. Add more shredded cheese on top, if desired, and bake in the preheated 425-degree F oven until golden brown, about 20 to 25 minutes. Add the chopped tortillas to a baking dish, spray with oil and bake with the halves during the final 8 minutes of baking time. Serve with the baked tortillas, sour cream and scallions.

© 2021 Copyright Zsu Dever. All rights reserved.

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vegan vegetarian meatless plant-based

trinidad chickpea and potato curry

Overview

Time: 35 minutes
Dishes: large pot, rice cooker

Hello, hello Dear Readers!

This Trinidad recipe comes courtesy of my son's mother-in-law. I'd say it comes courtesy of my son-in-law, but he doesn't cook and never learned. My son learned this recipe directly from his husband's mother. This is very near and dear to both my son and son-in-law and they make it every few weeks or so.

I completely understand why - it is delicious and ridiculously easy to make! This is another dish where it is best to start making the rice first because the curry is done so quickly! 

The original version of this recipe uses about 6 tablespoons of oil (neutral oil is best if using this amount) and a half cup of brown sugar, so if you want the very authentic version, bump up my quantities accordingly. 

For an everyday recipe, I recommend using the proportions I gave, which does have my son-in-law's stamp of approval. In fact, they both say that it is too close in flavor to the original to not go the healthier route. 

Also, my recipe uses my homemade curry powder (get it HERE), which I HIGHLY recommend. Buying curry powder at the store will leave your curry a bit flat, unless you know the spices were ground recently. That is something near impossible to tell with a store-bought curry powder. Making your own takes about 10 minutes and lasts about 3 months (for optimal flavor). 

I know the recipe and the ingredients look too easy and simple to possibly produce anything amazing, but the sum of the parts is absolutely delicious! 

Deep appreciation is sent to my son-in-law's mother. I hope she has a few more recipes she's willing to share!

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!

Speedy Cooking Tips:

• Start the rice first.
• Peel the potatoes and drain the chickpeas (reserve aquafaba; freeze if not using within a few days).
• Prepare the water to add to the curry.
• Measure the sugar, salt, garlic and salt-free seasoning while the water comes to a boil, after adding the chickpeas and potatoes.
• Wash the spinach while the curry cooks.

 

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Trinidad Chickpea and Potato Curry

www.ZsusVeganPantry.com

Makes 4 servings 

weekday

 

2 cups rice, any kind

2 cups water

1 tablespoon olive oil

2 tablespoons curry powder (store-bought or Zsu’s Curry Powder)

1 teaspoon cumin seeds

1 1/2 pounds waxy potatoes, peeled and chopped

1 (15-ounce) can chickpeas, rinsed and drained

2 - 3 tablespoons brown sugar

1 teaspoon salt

1 teaspoon garlic granules or powder

1 teaspoon salt-free seasoning (like Mrs. Dash)

5 ounces baby spinach (optional)

 

1. Rice: Cook the rice as desired, in a rice cooker or Instant Pot.

2. Base: Have the 2 cups of water ready next to the pot to avoid burning the curry powder. Add the oil to a large pot over medium heat. Add the curry powder and cumin seeds, mix well. Cook very briefly to awaken the flavors and then immediately add the water.   

3. Potatoes:  Add the potatoes, chickpeas, sugar, salt, garlic and salt-free seasoning to the Base. Mix well, bring to boil over high heat, and reduce to medium heat to simmer. Partly cover and cook until the potatoes are tender and the sauce is well reduced, about 15 to 20 minutes. Stir once or twice toward the end of the cooking. Taste and adjust seasoning.  

4. Spinach (optional): Stir in the spinach. Cook to wilt, about 1 minute and serve.

 

© 2021 Copyright Zsu Dever. All rights reserved.

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vegan vegetarian meatless plant-based

pot roast charcuterie

   

Overview

Seitan - prep 15 min, cook 3 hours
Roast - prep 15 min, cook 1 hour
Dishes: slow cooker, large roasting pot, oven

Hello, hello Dear Readers!

I am so excited to bring you this meal! At first, I thought it would be really difficult and time-consuming, but it turns out to be easy enough for a family-centered weekend meal. I offer you Pot Roast Charcuterie!

The roast is made with a spin on my Aquafaba cookbook pulled-seitan recipe and it is perfect for a pot roast style meal. The seitan falls apart as is expected, because it is laced with smashed chickpeas. Not to worry, though, because the chickpeas are so inconspicuous that when I told my diners that it had chickpeas, they were quite surprised.

The roast takes 3 hours to cook, but only 15 minutes to prepare, including kneading (use a bread machine or stand mixer, if you want to). If doing it by hand, less than 10 minutes. 

After browning the onions and potatoes, a simple roux is prepared and the gravy's base is created. Add the roast, return the vegetables to the pan and roast for 1 hour. 

How you present it is up to you - you can serve it like a regular pot roast or you can go one step further and present it as a charcuterie plate. I highly recommend the later, especially if you have an extra 5 minutes to spend on presentation. Adding some pickles, whipping up the horseradish crema and slicing some bread is not hard at all and makes a lot of difference. 

It brought my family to the table, where we gathered around the tray and not only enjoyed the pot roast, which was really delicious, but each other's company as well. 

Enjoy!

Speedy Cooking Tips:

• Make the roast the day before. It is best cooled before prepared as a pot roast.
• Heat your pan high heat. Pan fry the onion and carrot while you chop the potatoes.
• Pan fry the potatoes while you gather the broth and flour.
• Use a sturdy wooden spatula to remove all the brown bits at the bottom of the pan after you add 1 cup of the broth.
• Prepare the horseradish sauce, the tray and the pickles while the roast bakes.
• Add the roast to the tray first and then surround with the other ingredients.
• Serve family style.   

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Pot Roast Charcuterie

www.ZsusVeganPantry.com

Makes 4 servings 

weekend

Preheat oven to 350-F.

1. Vegetables: Add the oil to a large, oven safe pot over high heat. Add the onion and carrot and brown. Remove to a plate. Add the potatoes and brown. Remove to the plate.         

2 tablespoons olive oil

2 small onions, quartered

4 medium carrots

4 medium potatoes, quartered 

2. Roux: Add the flour to the pot. Stir well with a wooden spoon, scraping the bottom to loosen any browned bits. Add 1 cup of the broth, stir well to avoid loops. Add the rest of the broth, tamari, thyme and Rosemary. Stir well. Bring to simmer. Remove from heat. 

2 tablespoons all-purpose flour

3 cups vegetable broth

1 tablespoon tamari 

1 teaspoon fresh or dried thyme

1 teaspoon fresh or dried Rosemary

3. Pot Roast: Add the seitan and reserved Vegetables to the Roux. Transfer to the oven and cook for 1 hour.   

1 Pulled Seitan Roast

4. Cream: Mix the sour cream, horseradish and sugar. Serve the stew in bowls, add a dollop of Cream and add fresh ground pepper.  

1/2 cup nondairy sour cream

2 teaspoons prepared horseradish

1/2 teaspoon sugar   

5. Serve: Serve the  Pot Roast with the Cream on the side or prepare as charcuterie by arranging the Pot Roast in the middle of a tray, with the Vegetables around it. Add slices of bread, pickles, radishes, the gravy and the Cream.   

Slices of bread

Dill and/or sweet pickles

Sliced Radishes 

© 2021 Copyright Zsu Dever. All rights reserved.

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kettle goulash

  

Overview

Time: 30 minutes
Dishes: large pot 

Hello, hello Dear Readers!

Although no kettle required, real Hungarian Goulash is slightly thick, but not from flour; it is thick from paprika and the starch from the potato. In fact, there is six tablespoons of paprika in this meatless, vegetarian and vegan soup. It was really scrumptious and so easy to make! 

Kettle Goulash differs from regular Goulash in thickness. Regular Goulash is more soupy and Kettle Goulash is thicker - whether that is because of the method of cooking (kettle on an open fire evaporates liquid faster) or because of the mounds of paprika that is poured on the meat even before any liquid is added, I am not sure. However, I do know that I like this version a lot! If you like it soupier, add more water and serve with pasta.

I used Gardein beefless tips this time, but both my son and I think it would be better with seitan. Our husbands, however, thought it was great as is - so there you have it - a matter of opinion, again. 

I made this the old-fashioned way, where the onion is first cooked a little and then the protein is added and shrouded in paprika. It is not stirred but is covered and cooked for 5 minutes. Then the broth is added along with the vegetables, stirred well, and simmered. 

I highly recommend trying this soup! Serve with some crusty bread and garlicky greens; it is very filling and delicious, not to mention crazy easy to make.

NEW TO PLANT-BASED EATING? Get my free zines and check out the wrap-up of Fall 2020 recipes HERE. Great way to set yourself up for success!

Enjoy!

Speedy Cooking Tips:

• Chop the onions and garlic.
• Chop the seitan (or use beefless tips; do not thaw) while the onion cooks.
• Cover to cook the protein and paprika together.
• Chop the vegetable while the protein cooks.

 

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Goulash

www.ZsusVeganPantry.com

Makes 4 to 6 servings 

easy

1. Onion Base: Add the oil to a large pot over medium heat. Add the onion and garlic. Cook for 4 minutes, until the onion is golden. 

3 tablespoons olive oil

1 large onion, diced

3 garlic cloves, minced

2. Protein: Add the Gardein or seitan on top of the Onion Base. Add the paprika evenly. Do not stir. Cover and cook for 5 minutes. 

4 cups frozen Gardein beefless tips or diced Easy Simple Seitan (Fall 2020) 

6 tablespoons Hungarian paprika

3. Vegetables: Add the potato, celery, carrot, pepper, tomato paste and vegetable broth. Stir well. Season to taste with salt and pepper. Bring to boil and reduce to a medium simmer. Cook for 15 minutes, or until the potatoes are tender.  

2 large Russet potatoes (20 ounces total), peeled and diced into 1/2-inch cubes

2 celery ribs, sliced

1 medium carrots, sliced 

1 medium bell pepper, seeded and chopped

1 tablespoon tomato paste

4 cups vegetable broth

4. Serve: Season to taste and serve with crusty bread. 

© 2020 Copyright Zsu Dever. All rights reserved.

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