Vegan Is Good: Easy Vegan Recipes

December 19, 2013
by Diana
0 comments

Vegan Christmas: Squash Dip

I think it’s a good idea to add some vegan meals to the whole long and not really healthy Christmas glutenous menu. As the minds are filled with whatever the traditional food is in your part of the world (if you even celebrate this…), here’s a suggestion for something seasonal, cheery-coloured and keeping our bottoms little ;)

Christmas Squash Dip

What you need is 20 minutes:

1 small teacup of red lentils

250-300 g raw squash, cut in pieces

2-3 cloves of garlic

3 tbsp sesame tahini

2 tbsp olive oil

1 lemon

half teaspoon of the each cumin, turmeric, dried coriander, paprika, ground black pepper, cinnamon

and the handiest thing in the world: a blender!

Boil the lentils in 2 cups of water until tender and the pumpkin in a separate pot, and yes – in some water too. Discard the liquid and put aside to cool.

Mix all the spices, the tahini, the peeled garlic, the olive oil and the lemon juice in a bowl. Then add the squash and the lentils, and use the blender to reduce all to a nice, orange, smooth, heavenly tasting dip.

Serve with some fresh whole grain bread as an appetizer.

Vegan Is Good!

July 16, 2013
by Diana
0 comments

Minty Skewers with Tahini Sauce

One word: simplicity.

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What you need for 2:

300 g cherry tomatoes

1 average zucchini

1 eggplant

1 onion

300 g mushrooms

3 tbsp sesame tahini

1 lemon

a handful of fresh mint leaves

4 tbsp olive oil

3-4 cloves garlic

black pepper

skewer sticks

Mix the tahini, the olive oil, the lemon juice, the black pepper, the minced mint and garlic  in a bowl and put aside. In a larger bowl put the chopped zucchini, eggplant, onions and mushrooms. Try to cut them into cubes similar in size. Make a small incision on the side of the cherry tomatoes and add them in the bowl. Pour on the veggies 2/3 of the tahini sauce, mix well and put in the fridge for at least one hour. Keep the remaining tahini sauce aside.

Just before grilling take out the veggies and put them on the skewer sticks. Discard the remaining liquid. Put the skewers on a hot grill and cook until the zucchini and the eggplants are tender – the rest cooks faster.

Put them on a plate, pour the remaining tahini sauce on top and serve.

Bon appetit and Vegan Is Good!

December 14, 2012
by Diana
1 Comment

Easy Sambhar with Red Lentils

Indian food provides a diversity of vegan meals, filled with good proteins and yummi veges. And are suitable for improvisation. The truth is all you need is some Indian spices and your imagination. So, here I am, making my favourite walk along the vegetable-abundant nearby farmer’s market, thinking: ” How about trying something with that Sambhar masala my friend brought from India? Oh, let’s get those eggplants, and carrots. And yes, definitely some string beans and radish…” In the end I found myself with more luggage that I could possibly carry home on my own, but the result was worth it and spicy.

Here’s how it goes – just make sure you’ve prepared all the ingredients in advance, as it cooks quite quickly once started:

What you need for 2-3 hungry people (40 minutes):

1 tea cup of red lentils

1 large eggplant cut into long slices

1 average carrot, diced

300 g of pumpkin, peeled and cut into large cubes

1 average white radish, dices

1 onion, minced

some garlic, minced

2 red chilis

2 tbsp of sambhar masala

2 teacups of water

3 tbsp vegetable oil

Heat the oil in a large pan with cover. Add the Sambhar masala and let the oil absorb its divine taste for 30 seconds.

Put in the garlic and the onions and mix. now add the carrot, the radish, the pumpkin, mix well, cover and let it cook for 3-4 minutes.

Next – add the chilis, the aubergine slices, and again – mix and cover for another 2 minutes.

Then add the lentils and the water, lower the heat. Let it simmer for 15-20 minutes until the lentils are soft and the liquid is almost absorbed.

Serve with flat bread or rice.

Sambhar with Read lentilsVegan is Good!

October 4, 2012
by Diana
0 comments

Rainbow Quinoa

Beautiful colours all around, beautiful colours in my plate.

This very easy recipe has much more than the good looks to give. Combines a bunch of seasonal vegs, has both quinoa AND spinach in it (!!!), it’s gluten free and in the end is quite healthy. How about that, he-he.

Ingredients for 2:

1 teacup quinoa

150 g squash, peeled, washed and diced

150 g beet, peeled, washed and diced

300 g spinach, washed and chopped

1 tomato, diced

1 small onion, chopped

2 tbsp vegetable oil

1/2 teaspoon cumin

1/2 teaspoon dried coriander

the juice of 1/2 lemon

paprika and ground pepper

2 1/2 teacups water (to boil the quinoa)

Three very easy steps:

Boil the diced squash and the beet separately (to keep their bright colours) for about 15 minutes each, until soft. Pour the water out and put aside.

Put the quinoa, the onions, the cumin, the oil, the pepper, the paprika and the water in a large pot, bring to boiling, then lower the heat. After 5-7 minutes add the spinach, mix well and cook until the water evaporates. When ready, move it to a large bowl.

Add the squash, the beet and the tomato. Then the coriander, the lemon juice and mix. Served both warm and cold.

Vegan is Good!

P.S. Ideas for blue coloured vegs?

August 31, 2012
by Diana
1 Comment

New Way New Life*

Dearest readers,

Vegan Is Good has been around for sometime now, with its highs and lows, and I feel it’s time for a change.

Observation during the last several months made me realize, that the current format has used up its potential to a level where no matter what, the results seem to be same. So, I need a radical change and the new looks will be just the beginning. New challenges, new topics and everything around the idea that the simple things in life are part of the journey called happiness.

Change is good (as is vegan, hehe) and there’re times in life when we have to let go the old ways and take an unexplored path.

So here it is: all the tasty vegan experiments will go on and will be published here. But, I want to make the site more interesting, helpful and discussion raising. What comes to my mind is sharing some travel stories and impressions, experience, thoughts and other interesting related stuff.

But tell me, what else would you like to read about here?

Cheers,

D.

* One of my favourite Asian Dub Foundation tracks :)

photo credit: Shermeee

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