Curried Veggies and Onion Koftas...Fried Raviolis...Chocolate Coffeecake...Southwestern Bean Stacks...

Decided to try this recipe instead of the Curried Tofu and Veggies - looked yummier. It was! The Onion Koftas didn't cook as they were supposed to but were delish none-the-less! Next time I would simply sprinkle the onion koftas on top of the curry instead of serving them to the side. The flavors paired perfectly together!


Assorted Veggies in Cashew Gravy (adapted from the Asian Vegan Kitchen)
1/2 head of cauliflower, cut into florets
4 carrots peeled and sliced
3 potatoes peeled and diced
1 cup petite diced tomatoes
1 T oil
1 onion, chopped
1 t chopped ginger
2 cloves minced garlic
1 t minced ginger
½ t turmeric
1 cup water
1 t sugar
2 t lemon juice

Cashew Paste
3 T cashews
2 T coriander seeds
2 t cumin seeds
3 cloves
½ t black peppercorns

For paste, combine all ingredients in a food processor and process until paste forms. Add 3 T of water to the paste and pulse until combined. Set aside.

Heat large skillet with oil. Add onion, ginger, and garlic and cook 3 min. Add carrots and potatoes. Cook until veggies are crisp tender. Add cauliflower. Cook until all veggies are tender. Add tomatoes, turmeric, water, and cashew paste. Stir until bubbly and sauce is thickened. Add sugar and lemon juice. Stir. Serve over rice.
Onion Koftas (adapted from the Farmers Market Cookbook
1 1/2 lbs onions, sliced
1 t salt
1 t each coriander and cumin
1/2 t turmeric
3/4 cup chickpea flour
1/2 t baking powder
oil for frying
Place onions in a colander, add salt, toss, then lay on a plate lined with paper towels to drain. Let stand 20 min. Pat onions dry with more paper towels. Place onions in bowl and add remaining ingredients. Heat oil in skillet and place onion mixture across entire bottom of pan to form a sort of pancake. Fry 5-7 min until browned and then flip over and brown other side. Break off chunks of onions to serve atop curry.
The raviolis I made that didn't turn out so great (which my hubby actually really liked...:-))- needed to be redeemed so I breaded them, fried them and served them with chunky marinara. Okay, pretty fabulous! I am not posting the recipe for the Pumpkin Kale Raviolis as I still wasn't all that fond of the flavor combo. However, this method would work with any raviolis - it is not, however, very healthy seeing as how they are fried!!
Chocolate Almond Coffeecake - need I say more?! Found this recipe in an old magazine and it looked so good. Totally not vegan, so I redid the recipe. It turned out so yummy - this will be a make-again for special occasions! Next time I think I would perhaps leave out the extra butter, flour and sugar from the topping and simply sprinkle the top with nuts and chocolate chips - the cake is rich and sweet on its own and I think would do just fine without those additional calories and sugar.

Chocolate Chip Coffee Cake
1 3/4 cup flour
1 t baking powder
1 t baking soda
1/4 t salt
3/4 cup sugar
1/2 cup canola oil
1 t vanilla
6 T flax meal mixed with 9 T water
1 cup vegan sour cream

Combine dry ingredients. Combine wet ingredients. Add wet to dry and stir until combined. Spread in a 9x13 baking dish coated with cooking spray.

Topping
1/2 cup chopped almonds
1/3 cup brown sugar
1 T flour
2 T vegan butter
1 cup chopped semi-sweet chocolate
Combine all ingredients until crumb mixture forms. Sprinkle over cake.

Bake at 350 for 25-30 min.
Southwestern Bean Stacks - YUM!

Southwestern Bean Stacks

Bean Patties
2½ cups black beans
1 T cornmeal
1 T chili powder
1 T dried minced onions
2 t cumin
1 t garlic powder
1 t salt
1 T oil
1 T ketchup

Combine all ingredients in a food processor and blend until pureed and smooth. Form patties out of the mixture – depending on how big you make them, this will make 4-6 patties. Place on greased baking sheet. Bake at 400 for 15 min.

Chipotle Mayo
½ cup vegan mayo (I made my own – see recipe below)
1 chipotle chili in adobo sauce, minced

Combine mayo and chili until well incorporated. Set aside.

Jalepeno Ketchup
½ cup ketchup
2 T chopped jarred jalepenos

Combine ingredients. Set aside.

Crispy Onions
1 large onion, sliced
2 T cornmeal
3 T flour
Scant ¼ t baking powder
½ t salt
canola oil
Combine all ingredients except canola oil. Heat skillet over medium heat. Pour oil in pan to cover complete surface. Spread onion mixture over entire bottom of skillet to form an onion “pancake”. Cook 5-7 min or until browned on bottom. Flip “pancake” over and brown on other side, about 5-7 min. Remove from heat.

Assembly:
Take bean patty and spread chipotle mayo over surface. Top with a generous dollop of jalepeno ketchup. Cut about ¼ cup onions from onion “pancake” and pile on top. Serve.