VegInDC

  Way back in 2013, I had a recipe for a gluten free, vegan challah. It was fair, but it was a pain to make, and the end result was always disappointing. Fast forward to 2022, and I was looking for new inspo for Friday nights, using the then new, Just Egg. This recipe is also a lot of ingredients and a lot of steps, but the end result is a moist, tasty challah that often doesn't last until Saturday morning. The trick is letting the dough rise in the oven (OFF) but after the oven has been warm for a bit.  Also--it can be baked in any bread pan, but I like baking it in the pan where it takes the shape of a traditional braided challah .  2 1/4 teaspoons active dry yeast (or one packet) 1 teaspoon sugar 3/4 cup warm water 2 cups gluten-free oat flour 1/4 cup gluten-free rice flour (I prefer white, but brown works) 1/2 cup gluten-free potato starch 1/2 cup gluten-free tapioca starch 1 tablespoon xanthan gum 1 teaspoon kosher salt 1/4 cup maple syrup 1/4 cup neutral oil, like v...

I decided to try my hand at growing okra this summer, figuring I could make some Bindi Masala or fried okra (because Georgia). My plants have yielded me a grand total of...one (1!) okra pod so far, so I was searching for something easy to make. Of course I supplemented the single okra pod with a bag of cut frozen okra from the grocery store. Bamya traditionally is made with beef or lamb, this recipe is entirely vegan and really delicious. It also is really affordable considering the ingredients needed and the various spices/pantry staples most of us already have! 4 garlic cloves, crushed 1 teaspoon onion powder 2 tablespoons olive oil 1 package frozen cut okra 1 can diced tomatoes 1 can cannellini or great northern beans or chickpeas, drained 1 tablespoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon cayenne pepper (adjust to taste based on spice tolerance) 1-2 tablespoons of lemon juice, or the juice of 1/2 a fresh squeezed lemon Salt and Pepper, to taste In a large saucepan, ...

This was Anne's go to order at our favorite Thai restaurant in North Carolina. I don't know why I never tried to make this before, but I found some inspiration in a cookbook we have had for ages, Real Vegetarian Thai. I had all the ingredients on hand except for some fresh peanuts which would have been the garnish on top. 1 package extra firm or firm tofu, drained, and pressed 1 14-15 oz can unsweetened coconut milk 3 tablespoons red curry paste **check ingredients to be sure it doesn't have fish sauce 2 tablespoons vegetable broth 1 tablespoon brown sugar 1 teaspoon salt 1 teaspoon soy or tamari sauce 1/4-1/2 cup organic creamy peanut butter 1/2 cup trimmed string beans, in about 2 inch pieces 10-15 Thai basil leaves 1/4 cup or so crushed peanuts for garnish Pre-heat oven to 375. Drain, press and cube your tofu in 1/2inch cubes (or whatever shape you like!) Arrange on a cookie sheet covered in parchment paper.  Bake the tofu for 20 minutes or so, until they are golden. Set...

 I had some leftover kale from making my African Peanut stew this week. I was looking for recipes that would feature the kale and other pantry staples so I didn't have to get anything special. It was really delicious! 

  A few years ago I was looking for something different for dinner and my wife loves anything peanut AND she loves African food. I went down a rabbit hole looking for some sort of peanut stew. I ended up with this recipe, which is always a hit with everyone who tries it. The key Ingredients 1 small can of whole tomatoes (about 14 ounces) 1 small white onion 4 cloves of garlic 1 inch piece of ginger 1 tray extra firm tofu, drained/pressed 1 teaspoon paprika 1.5 teaspoons cumin 1/2 teaspoon cayenne pepper (to taste) 2 cups vegetable broth 1/2 cup smooth, organic peanut butter salt and pepper to taste 3 heaping cups chopped kale roasted peanuts, for garnish (my wife says, "Only Georgia peanuts!") lime wedges, for garnish (and squeezed for taste!) Preheat the oven to 400 degrees. Cube the tofu into approximately 1 inch cubes then place on a cookie sheet with parchment paper. Roast for 40 minutes or so, shaking pan every ten minutes or so to get the tofu to brown evenly.  Meanwhi...

 I didn't eat store bought hummus until I went to college! My parents always made it in the food processor. But my tastes have changed and I do appreciate the ultra smooth store bought hummus that is common on grocery store shelves today. This recipe doesn't quite mimic that exactly, but it's a nice bridge between the courser hummus my parents made and the smooth, store bought stuff you get today. It's super easy and it is cheaper to make with some on hand essentials.  1/3 cup tahini 1/2 cup lemon 2 small peeled garlic cloves 2-3 tablespoons extra virgin olive oil 1 teaspoon ground cumin 1/2 cup chopped kalmata olives 2 cans chickpeas, drained and rinces 1-2 tablespoons cold water salt to taste In a food processor, combine the tahini and lemon juice and process for a minute or so. Whipping the tahini helps the end result be smoother. Scrape down the sides, and process another 30 seconds. Add the garlic, 2 tablespoons of olive oil, and cumin, and process again for about ...

  In honor of Indigenous Peoples' Day, we had a delicious meal using foods from the Americas. We made the meal with ingredients we already had in the house, but next time we will be more mindful to have succotash and maybe something including pumpkin! We also realize that the finished picture should have had some tomatoes from our garden on top for color. Everything is a work in progress. Three bean chili (with peppers, pinto, kidney and black beans.) Yellow grits with vegan butter and skillet cornbread. The skillet cornbread recipe is below, it's my new favorite way to make cornbread.