Spicy Winter Vegetable Curry

Mom is totally on the program and this is one of her favorites. I made a few substitutions to help her ease up on the cholesterol but either way, this is a winner!

3 sweet potatoes, peeled and cubed
2 tablespoons vegetable oil (I've been using water to saute and it works well)
1 small vidalia onion, diced
3 cloves garlic, minced

2 teaspoons ground cumin
1-1/2 teaspoons cayenne pepper
4 teaspoons curry powder
4 teaspoons garam masala (optional)
a 1-inch piece fresh ginger root, peeled and minced
2 teaspoons salt
14.5 oz can diced tomatoes
15 oz can garbanzo beans (chickpeas), rinsed and drained
15 oz can peas, drained (we forgot these  - and but I also recommend using fresh peas)
14 oz can coconut milk (for a lower fat/cholesterol version, we used vanilla soy milk)
Scallions to garnish

Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.

Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. If you use water you'll have to stir more - just keep adding it until the veggies are cooked as you like.

Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes.

Pour in the coconut (or vanilla soy) milk, and bring to a simmer. Simmer 5 to 10 minutes before serving. Garnish with scallions for a touch of green - especially if you forgot the peas like we did!

Veggie Pot Pie

Oh, how super cute is this?

I was obsessed with pot pies when I was a kid. This is a great one for the munchkins!

Photo & Recipe courtesy of Happy Little Vegans

2 frozen store bought vegan pie crusts (the kind in the pie tins)
1 1/2 cups fresh or frozen corn
1 1/2 cups fresh or frozen green peas
1 large sweet onion chopped
2 medium potatoes, chopped into cubes
3 cups of water
1 veggie boulion cube
2 1/2 tsp sea salt
1 tsp black pepper
1 tsp cumin
1 tsp ground ginger
1/3 olive oil
1 tsp chopped garlic
3 tablespoons faux butter
3 tablespoons unbleached flour
3/4 cup soy milk


Preheat oven to 400. Remove pie crusts from freezer and let them sit while you prepare the ingredients.

In a pot, combine the corn, peas, potatoes, water, bouillon, salt and pepper. Boil, then reduce heat and let simmer until potatoes are soft.

Heat oil in a skillet, saute the garlic and onion until transparent and lightly browned – careful not to burn. Add the cumin, ginger and the 3 tablespoons of flour, stirring until flour is lightly browned and mixture is thick. Add in the soy milk and faux butter, and stir.

Pour onion mixture in the skillet into the pot of veggies, simmer for another 15 mins until thick.

You can also add a tablespoon of red or white wine for a bit of a kick, and if its still not creamy enough for you add a bit of cornstarch and more butter.

Roll your crust out flat. At this point it should be soft and workable. Then take your ramekins (or whatever baking dish you want to use) and turn it upside down onto the crust to make an impression. Follow the line and cut it out.

Fill your ramekins with the filling and place the cut out crust on top. If you want decorative pieces, now is the time to cut them out and place them where you like.

Bake on cookie sheets for approx 15-20 mins or until the dough is slightly browned.

Enjoy!