Tikka Masala

If you are looking for a dinner that is quick to make and tastes great, then this is the dish to go to!  We have tried a few different versions of this dish and  Vegetarian Nation has beat out the competition. I have made a few alterations to adjust it to our liking. In fact Tyler and I have "fought" over who gets the leftovers the next day for lunch, it's that good!

Tikka Masala Recipe

• 1 Tbsp extra virgin olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 Tbs fresh ginger, minced
• 3 stalks celery, sliced
• 3 medium carrots, sliced
• 16 oz diced tomatoes
• 2 Tbs honey
• 1 15 oz can garbanzo beans
• 1 cup non-dairy milk 
• 2 tsp of garam masala and if you don't have any, use the following:
• 1/2 tsp ground cinnamon
• 1/2 tsp black pepper
• 2 tsp ground cumin
• Pinch of nutmeg
• 1/4 tsp chili powder
• 1/2 tsp salt, or to taste
• ¼ cup chopped fresh cilantro to sprinkle on top when serving 
• Brown rice

Boil 1 cup of brown rice  and make the tikka masala while the rice is cooking on low heat.

Sauté onion, garlic, celery, and ginger in olive oil over medium heat for 5 minutes.

Add *carrots and cook for a few more minutes. Season with garam masala, then stir in diced tomatoes, garbanzo beans, and non-dairy milk.

Simmer on low heat until sauce thickens.  Serve over brown rice and sprinkle chopped cilantro on top.

*I steam the carrots before adding them to soften them 

Curried Chickpeas and Quinoa

This was full of flavor and it was made in 15 minutes, what more can you ask for?
I found the original recipe on Susan V’s blog as I was skimming through food gawker (love that site). To see what else Susan  is cooking up click here!

• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 15-ounce can chickpeas, rinsed and drained
• 1 1/2 teaspoons good curry powder (or adjust to taste)
• 1/4-1/2 teaspoon cayenne or other ground red pepper (or to taste)
• 1 15-ounce can diced tomatoes (fire-roasted preferred)
• 1 cup cooked quinoa
• salt to taste

Heat a medium-sized, non-stick sauce pan over medium-high heat. Add the onions and a sprinkle of salt and cook, stirring, until onions soften. Add garlic and ginger and cook for another minute.
Add the chickpeas, curry powder, and red pepper, and stir briefly. Add the tomatoes and cooked quinoa, reduce heat to low, and cover. Simmer for about 10 minutes to allow flavors to blend. Add salt to taste.
Serve in wraps, pita bread, or lettuce leaves or with naan or other flatbread
I know you are thinking I see mushrooms in the photo but not in the recipe?! You are right. I threw some mushrooms in there because we like mushrooms here and put them in a lot of our dishes just because we like em!

Red Rice and Beans

After a few bites Tyler said this tasted like something his mom would make and that he really liked it! Hearing that means this dish is an instant keeper! It was really good, the different flavors worked so well together! Be sure to have all the veggies chopped up and ready to go and this meal can be made  in no time! Pretty sure it was done in 20 minutes or less! Next time I might even try Quinoa instead of rice to change things up a bit.

• SAUCEPAN
• 4 tsp olive oil
• 1 bunch asparagus chopped
• 1 red bell pepper chopped
• 1 small onion, finely chopped
• Salt and Pepper
• 2 cups cooked basmati brown rice
• 12 INCH SKILLET
• 3 garl1ic cloves crushed
• 1 tsp chili powder (I put more in! we like spicy food)
• 3 cups red kidney beans (2 cans rinsed and drained)
• 1 tsp turmeric
• 2 large carrots, finely chopped
• 28 oz diced fire-roasted tomatoes
• 1 Tbs tomato paste
• 1/4 cup salsa
• 1/2 cup parsley finely chopped

I used my food processor to dice up the garlic and parsley, I also used it to chop the onion and carrot. This sped things up because all I had left to chop was the bell pepper and asparagus.

1. In 4-quart saucepan, heat 2 tsp olive oil on medium heat. Add asparagus, red pepper, onion, 1/8 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cook 5 minutes or until just tender, stirring occasionally. Stir in the cooked rice until well mixed. 
2. After carrots are copped steam them until soft. Add them to the rice mixture. 
3. In 12-inch skillet, heat remaining 2 tsp olive oil on medium until hot. Add garlic and chili powder and cook for about 30 seconds. Stir in beans, salsa, tomatoes, turmeric and tomato paste. Reduce heat to low and simmer 7 minutes, stirring occasionally.
4. Mix the rice and sauce together, and sprinkle some parsley on top when serving. Place leftover parsley on the table for others to add more while eating.