This is my perfect guilty pleasure on a snowy stormish day (like today):

Potato and Broccoli Pakoras

2 cups of gram (besan) flour

1 head of broccoli cut into small heads

salt and pepper to taste

1 tbsp chili powder (optional)

2 onions chopped finely

1 bell pepper, medium sized finely chopped

3-4 potatoes, peeled and thinly sliced into small pieces

1/2 cup water

Combine flour, spices, and water in a large bowl. Mix ingredients together and then add veggies. Coat onions, broccoli, bell pepper, and potatoes evenly with flour mix. You can even dip little whole flower heads of broccoli or cauliflower (or add your favorite veggies) in the mix. As ANOTHER alternative, you can take slices of bread and dip it in this batter, and make your own desi-fied french toast! 

Anyway, after coating veggies in the mix, add olive oil to a large pan for deep frying. Set flame on high. When the oil is well heated, drop little nuggets of the pakora mix into the pan and fry until brown on both sides. Finally, strain out the pakoras from the oil using a slotted spoon and rest them on a paper towel. Serve with Mint Chutney which can be bought at your local Indian store and voila! Fried pieces of heaven!

Thai Red Curry with potatoes, bell peppers, tomatoes, and zucchini

Shezan > Maaza > Swad > Frooti

The Mango Juice Hierarchy

Sweet Potato & Chickpea Curry w/ Organic Quinoa

I had some leftover sweet potatoes from some candied yams I made earlier in the week, so I thought I’d try mixing savory with sweet and see what transpired. And I have to say, the results are delicious! Here is the recipe to try:

2 large sweet potatoes, peeled and cut into cubes

1 can of chickpeas

2 tomatoes, diced 

5 ounces spinach, chopped and stemmed

1/2 cup water

1 large onion, chopped

1-2 teaspoons canola or olive oil

1 tablespoon curry powder

1 tablespoon garam masala

1 tablespoon cumin

1 teaspoon cinnamon

cilantro for garnish

quinoa, for serving

Cook the sweet potatoes by boiling or baking. While sweet potatoes cook, heat olive/canola oil over medium heat, add onions and sautee until soft. add spices and stir to coat the onions evenly with spices. Add tomatoes and chick peas, and 1/2 cup water. Raise the heat up a bit and simmer for a minute or two. Next add the spinach and stir into curry. Add the cooked sweet potatoes, and simmer for 5 minutes, or until well combined. Next transfer to dish, and garnish with cilantro. Goes perfectly with quinoa, cous cous, or brown rice! 

findvegan:

Cookie-shaped chocolate layer cake. 

veggiesandpeas:

Holiday Saffron & Citrus Rice Pudding

pretty!!

veganexperiment:

BIZZARO

MMMMmmmm buttock!

(Source: , via veganexperience)

Smores Minicakes (graham cracker cupcake w/ marshmallow center drizzled w/ chocolate ganache) 

these are an adaptation of a Martha Stewart recipe, veganized!

Makes 2 dozen

• 2 1/4 cups plus 2 tablespoons sugar
• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 flax seed egg (1 tablespoon ground flaxseeds and 3 tablespoons water (or other liquid)
• 1 cup rice/almond milk
• 1/3 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup boiling water
• 1 1/2 cups graham cracker crumbs (from about 20 squares)
• 1/3 cup earth balance butter, softened
• 1/3 cup chocolate chips
• 24 dandies vegan mini marshmallows

Directions

Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.

Sift 2 cups plus 2 tablespoons sugar, flour, baking powder, baking soda, and salt together into the bowl of an electric mixer. Mix ingredients together on low speed.

In a large bowl, mix together flax egg, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Place graham cracker crumbs, remaining 1/4 cup sugar, and butter in a bowl; stir until well combined. Add to large bowl. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine. Add in chocolate chips. Fill each muffin cup three-quarters full with cake batter. Add marshmallow to the center of each muffin tin. Put in oven and bake, for 18 to 20 minutes or until fully baked. Let cool. Combine 1/4 cup of melted chocolate chips mixed with 1 tablespoon earth margarine melted butter and drizzle over cupcakes.