Vegan Weekly Roundup: Vegan Meringue, Edible Walls and Food Photography

This week has been off to a slow, but delightfully uneventful start. This week, I’ve got plans to make an eggplant curry stew in the crockpot, as well as tomato soup and grilled cheese. I’ll have posts up for both of those this week. Here are a few posts that I found interesting. Hope you all are well!

A vegan lemon meringue pie!

This Garden Hummus Pizza looks too good to eat. (Well, almost.)

Indoor, edible walls aimed at food deserts.

Someone else who shares my love of tomato sandwiches. (The recipe isn’t vegan, but can easily be adapted.)

Simple techniques for photographing food — I clearly need to put these tips into practice.

How to cut a pineapple.

I tried a wonderful basil gimlet over the weekend at Garage Bar here in Louisville. Here’s a similar recipe.

And, finally, a little music to get you through the rest of your week.

Recipe: Muttar Paneer

So I guess this recipe should be called Muttar Tofu instead of Muttar Paneer, but, either way, it’s delicious. I adapted it from a Nigella Lawson recipe featured on the Food Network. Cubes of tofu are fried until golden and then simmered in a tomato broth with spices, garlic, onion, ginger and peas. It’s very friendly on the budget and super-quick to make. I like to serve mine with a dollop of homemade hummus and a splash of hot sauce.

Mutter Paneer (Tofu)

Ingredients:

  • 1 tbsp vegetable oil
  • 1 block of extra-firm tofu
  • 1 onion, halved
  • 2 cloves garlic, roughly chopped
  • 1-inch piece ginger, roughly chopped
  • Sprinkling of salt
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 (16-ounce) packet frozen peas
  • 1 tbsp tomato paste
  • 1 cup vegetable stock

Directions:

Heat the oil in a large skillet and add the tofu cubes and fry until golden.

Put the onion, garlic cloves, and ginger into a food processor and blitz to a coarse pulp. Fry gently with the tofu cubes for about 5 minutes with a sprinkling of salt. Stir in the garam masala and turmeric and cook for another 2 minutes before adding the frozen peas.

Dissolve the tomato paste in the vegetable stock and pour into the pan. Stir again and turn the heat down to low, cover and cook for 15 minutes, tasting to check that the peas are tender.

Serve over basmati rice.

Enjoy!

Roasted Red Pepper Hummus and Veggie Wraps

I don’t know about you, but I have such a hard time coming up with lunch ideas. And it doesn’t help that my husband is really limited to what he can bring with him. He’s on the road non-stop and his “office” is his car, which means I can’t pack anything that needs to be warmed in a microwave.

This week, I decided to make wraps. Boring, I know, but it’s an improvement from the peanut butter and jelly sandwiches he’s been taking.

For this particular wrap, I made a roasted red pepper hummus, and I added baby spinach, shredded carrots, sliced cucumber and red onion, and shredded iceberg lettuce from Ancho Lentil Tacos I made earlier in the week. The wrap bread itself was an extra-large, whole wheat tortilla. Simple, fast and cheap. My kind of meal.

Do you have suggestions for cheap and easy lunch ideas that don’t require a microwave?

 

Satisfying Sleek

I love VegNews. Whenever I’m feeling a little blah about cooking, I like to look to past and current issues of the magazine for inspiration. Unlike Vegetarian Times, which I also love, VegNews is 100 percent vegan. It’s the perfect mix of recipes, articles, facts about veganism, and product reviews.

The most current issue arrived in my mailbox just a few days ago and it does not disappoint. The first recipe that I spotted was this Satisfying Sleek. It’s a Lebanese pilaf made from bulgar wheat, black-eyed peas, kale or swiss chard, and a baharat spice blend that consists of black pepper, coriander, cumin, fenugreek, ground ginger, cinnamon, and cardamom. Unfortunately, I could not locate fenugreek at the grocery stores in my neighborhood. I’m sure I could find some at one of our Middle Eastern grocery stores, but I didn’t have the time to drive across town to get it. So, I just left it out.

Anyway, the pilaf is surprisingly flavorful despite its simple ingredients, and it smells incredible! Aromas from the spice mixture filled my kitchen. I doubled the original recipe so that we would have leftovers for dinner the next day. I also served it with a dollop of hummus and lavash bread that were leftover from our Roasted Red Pepper and Hummus Wraps.

Satisfying Sleek (adapted from VegNews)

Serves 2 + leftovers

Ingredients:

1 cup bulgar wheat
3 cups vegetable broth
2 tbsp olive oil
2 large onions, finely chopped
4 cups swiss chard or kale (I used kale)
6 scallions, chopped
4 tsp baharat spice blend (see below)
2 15 oz. cans of black-eyed peas, drained and rinsed
4 tbsp fresh lemon juice
salt and pepper to taste

Baharat Spice Blend:

1 tbsp ground black pepper
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground fenugreek
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cardamom

Directions:

Place bulgar into a large bowl, cover with the vegetable broth and set aside for 30 minutes.

In a large pot, heat the oil over medium heat and add the onions. Cook until soft. Add the kale, scallions, black-eyed peas, spice blend, and bulgar mixture to the pot and bring what liquid is there to a boil (my bulgar had soaked up most of the broth, so I added a half cup of water to the pot). Turn the heat to low, cover, and simmer for about 10 minutes.

Stir in the lemon juice and season with the salt and pepper.

Serve with hummus and lavash bread or pita.

Enjoy!

Roasted Red Pepper and Hummus Wrap

I always have a difficult time coming up with new lunch ideas. My husband attends school during the day, so he doesn’t have access to a microwave. That means I’m limited to making something that doesn’t need to be heated.

Because we are on a budget, we tend to eat the same thing for lunch a few days in a row. But I don’t mind since breakfast and dinner are there to break up the lunch monotony. This week, I decided to do wraps. Like stir-fry, anything goes, so they are a great way to use up extra vegetables. I stuck with hummus for my protein, but an olive-nut spread would also be delicious. For my fillings, I used baby spinach, seedless cucumber, red onion, and roasted red peppers. I used a little help from the grocery with the hummus and roasted red peppers; making both is an easy process (and cheaper than store-bought), but I’ll admit, I’ve been lazy lately.

For the wrap bread, I like to use whole wheat lavash bread, which is a little thicker than a tortilla, but thinner than pita bread. But if you can’t find it (I picked it up from Whole Foods), a tortilla will certainly work.

Roasted Red Pepper and Hummus Wrap

Provides four lunches for 2 people

Ingredients:

2 packages whole wheat lavash bread (freeze one until ready to use)
1 16 oz. container hummus (I’ll be using some of this for another recipes this week)
1 jar roasted red peppers
1 small red onion, sliced thinly
1 seedless cucumber, sliced thinly
1 package baby spinach

Directions:

Lay the lavash bread or tortilla out flat. Spread a generous amount of hummus all over the surface, and follow up with the spinach, onion, and cucumber. Tightly roll the wrap and cut in half at a diagonal.

Serve with multi-grain chips and fruit.

Enjoy!