Recipes

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Indian Mulligatawny Soup

karenwpullen Recipes, Soups and Stews , , ,

I used to live in Reston, Virginia, and occasionally ate at a nearby Indian restaurant. They served a soup that was so heavenly, so warm and lovely in my tummy, creamy and flavorful. I always asked for the recipe, and the owner always just smiled and shook his head, no. I’ve been trying to re-create that soup ever since. Here’s a version that comes close.

Prep Time15 minutes
Cook Time30 minutes
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Mulligatawny Soup

Course: Main Course, Soup
Cuisine: Indian, Vegan

Ingredients

  • 1 onion chopped
  • 1 carrot diced
  • 3 cloves garlic minced
  • 2 teaspoons ginger root grated
  • 1 apple peeled and diced
  • 1 can tomatoes diced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/3 teaspoon cardamom
  • 1/2 teaspoon thyme
  • 1/2 cup red lentils
  • 3 cups vegetable broth
  • 2/3 cup coconut milk (I use light)

Instructions

  • Sauté the onion and carrot for a few minutes; add the garlic and ginger and cook another minute.
  • Add all of the spices and stir to coat the vegetables.
  • Add the apples, diced tomatoes, lentils, and broth. Bring to a boil, then simmer for 30 minutes.
  • With an immersion blender, puree most of the soup. I leave a few little chunks for texture.
  • Stir in the coconut milk. Add salt and pepper to taste.

Notes

For my cooking demonstration on Facebook, I pre-cooked the lentils in the microwave (10 minutes, with the broth) and apple (5 minutes). Still, I like to simmer the soup a full 30 minutes to develop flavor.
I find this doesn’t need salt because it has so many spices.
Garnish the soup with some toasted cashews, or chopped green onion, or a drizzle of plant-based yogurt.

Cinnamon Apple Donuts

karenwpullen Breakfast, Desserts, Recipes , , ,

Hard to believe these are dairy-free, oil-free, and egg-free!

Prep Time15 minutes
Cook Time30 minutes
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Cinnamon Apple Donuts

Course: Breakfast, Dessert, Snack
Servings: 6 donuts

Ingredients

  • 3/4 cup whole wheat pastry flour
  • 1/4 cup brown sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup apple juice
  • 1/4 cup canned coconut milk
  • 3 tablespoons applesauce unsweetened
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons sugar mixed with 1/2 teaspoon of cinnamon for a topping

Chocolate Glaze

  • 1 cup confectioner's sugar
  • 3 tablespoons cocoa
  • 2-3 tablespoons milk
  • 1 teaspoon vanilla

Instructions

  • Preheat oven to 350 ° F. Lightly spray a 6-cavity donut pan with cooking spray.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
  • In a large measuring cup, whisk together the apple juice, coconut milk, applesauce, and apple cider vinegar.
  • Pour the wet ingredients into the dry and mix until just combined.
  • Pipe the mixture into the prepared donut pan using a pastry bag (or just use a spoon). Fill each cavity just to the top, but don't overfill. Bake the donuts for 11 to 13 minutes until the donuts are firm.
  • While the donuts are baking, mix together the sugar and cinnamon for the topping. When the donuts are done, let them cool in the pan on a wire rack for a minute, until you can handle them. They should slide easily out of the pan. Immediately dip each one into the cinnamon sugar mixture and return to the wire rack to continue cooling.
  • The chocolate glaze is an optional drizzle. Mix the sugar and cocoa; slowly add milk and vanilla. It should be pourable.
  • Serve warm.

Poblanos Stuffed with Tofu Scramble & Black Beans

karenwpullen Main Dishes, Recipes, Side Dishes , , ,
Prep Time15 minutes
Cook Time15 minutes
Print Recipe

Stuffed Poblano Peppers

Course: Main Course, Side Dish
Cuisine: Vegan
Servings: 4 peppers

Ingredients

  • 4 large poblano peppers
  • 1 16-oz package firm tofu
  • 1 onion chopped
  • 4 cups assorted vegetables, chopped mushrooms, zucchini, yellow squash, spinach, bell pepper
  • 1 1/2 cups black beans one can, drained and rinsed
  • 1 teaspoon garlic powder
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon turmeric
  • toppings: sliced avocado, cashew cream, chopped tomato

Instructions

  • Bake the peppers at 450° for 20 minutes, turning half-way. They should be tender.
  • Let peppers cool for a few minutes. Peel away the skin and cut out the stem. Cut a slit on one side and scrape out the seeds.
  • Sauté the onion a few minutes until soft. Add the tofu, mash and crumble it. Add the beans, vegetables (except spinach), garlic powder, and turmeric, and cook for a few minutes. Add the spinach and cook until it wilts. Stir in the nutritional yeast, and add salt and pepper to taste.
  • Scoop the tofu-bean mixture into the peppers. Warm in the oven if necessary. Serve with avocado slices, chopped tomato, and a drizzle of cashew cream.