Mushroom & Chickpea (vegan!) Korma

This mushroom and chickpea korma is a unique dish. Dairy and meat free but high in protein, fiber, healthy carbs and tons of flavor - this dish is a perfectly complete vegan meal. The creamy "curry" base is a mixture of spices and coconut cream with the addition of tomato paste.

Vegan Mushroom Korma | #vegan #purekitchen #puremamas
Vegan Korma | made with mushrooms & chickpeas #puremamas #purekitchenblog

Korma is a type of curry dish but doesn't taste like your typical yellow or red curry. The spice combination of garam masala, coriander and the cardamom make it really unique and flavorful but not too over the top, so kids enjoy it as well. Typically made with yogurt and meat, we are doing things differently around here, as usual. 

Unlike the majority of my recipes featured on my blog, I chose to try another food bloggers recipe and modify it as I saw fit. The original recipe comes from QuiteGoodFood.co.nz. Here photos are quite good as well. I adapted the recipe just a smidge and it turned out great!

What I love about this Chickpea Korma Indian dish:

  • it's got quite a bit of protein (13g per serving - add rice and there's more). 
  • it's extremely flavorful but also not too much - so kids love it as well. 
  • it's hearty, warm and fills you up. 
  • perfect for a Winter evening. 
  • the left-overs taste even better. 
  • you can sub mushrooms for small potatoes if you aren't a mushroom fan. 
Vegan Curry with Chickpeas Recipe #purekitchen #puremamas

If you don't follow me on instagram it's a good time to do so because I've decided to share some recipes on instagram ONLY! Meaning, you will find an entire recipe and photos on my social media account that aren't featured here on the blog or in my newsletter. For example, I recently posted this Creamy Roasted Red Bell Pepper Sauce Recipe exclusively for Instagram. 

Mushroom (vegan!) Korma | #puremamas #purekitchen

Now back to Korma, if you are new to Indian dishes, this is a good place to start. One thing I loved about creating another bloggers dish is that I learned something really valuable when it comes to curries: "A little secret to making more-authentic home-made curries, is to blitz your onion, garlic and ginger first (or grate if you don’t have a food processor). Your curry sauce will have a far better flavour and texture." - Amber of Quite Good Food

Cool, right? Yeah yeah, it's an extra and kind of annoying step, but it really is worth it! I love the way the curry smell fills up the kitchen when I'm making it as well. It always cheers up my tired grumpy kids after a long day of school and sports. 

Healthy Curry with Mushrooms & Chickpeas (vegan!) #puremamas
Vegan Korma with Mushrooms and Chickpeas! #puremamas

INGREDIENTS

Spices:

Chickpea and Mushroom Korma
  • 1/4 tsp ground cloves
  • 1/2 tsp chilli flakes
  • 1/2 tsp ground black pepper
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1/4 tsp ground cardamom

Korma base:

  • 1 large onions, chopped
  • 4 cloves garlic, chopped or minced
  • 1 inch piece fresh ginger, roughly chopped
  • 2 Tbsp vegan butter or coconut oil 
  • 2 cups button mushrooms, whole if small, or chopped if larger
  • 1 can chickpeas (beans only, not the liquid)
  • 1 can coconut cream (just the thick white part, not the clear stuff)
  • 2 Tbsp tomato paste
  • 2 Tbsp almond meal or flour (ground almonds)
  • 1 tsp salt

To serve:

  • Cooked rice
  • Cilantro
  • Toasted nuts

DIRECTIONS

  1. Measure out all of the dry spices into a bowl. Set aside. 

  2. Blitz onion, garlic and ginger in a food processor with 1/2 cup of water, until it is a thick, rough slurry. 

  3. Heat a large saucepan over medium heat and add 2 tbsp coconut oil. Once hot, put the onion mixture into the saucepan. Cook for 15-20 minutes, stirring often, or until the liquid has evaporated and the onion mixture is golden brown. Turn down the heat if it is browning too quickly. 

  4. Add the dry spices, stir and cook for another 1-2 minutes until fragrant. 

  5. Add the mushrooms, turn the heat up a bit and cook for another 1-2 minutes to coat the mushrooms in the spice mixture. Season with 1 tsp salt. 

  6. Add coconut cream, chickpeas, tomato paste and the almond meal. Stir and then simmer for another 10 minutes. 

  7. Serve with cooked rice and garnish with your favorite toppings like toasted nuts and cilantro.

Enjoy! Have a wonderful first weekend of December. What are your plans? I'm going to our holiday parade here in town on Saturday and I'm really looking forward to it. 

Recipe heavily adapted from QuiteGoodFood

Arame Cabbage Salad with Tahini Dressing

Seaweed is a wonderful ingredient in a plant-based diet. In fact, it has been a staple in Asian diets since ancient times for good reason. Most types of seaweed are high in essential amino acids (aka protein) and packed with vitamins, minerals and antioxidants like iodine, iron, beta carotene, calcium, magnesium and much more. But let's be real, it doesn't always appeal to the taste buds. 

Arame Cabbage Salad | Tahini Dressing (vegan)

To be honest, I loooove the taste of seaweed. But I know many that aren't fans at all. This salad is a great option for those that don't love the flavor or texture of arame or other seaweeds (like nori, dulse or wakame). The addition of toasted sesame oil, sesame seeds and tahini reduces the ocean type of aroma and flavor but doesn't take away from the savory earthy flavors. 

The bulk of the salad is red cabbage and crunchy veggies like red bell pepper, carrots and green onion. These vegetables (and fruits to be more scientific) add a crunchy texture, more healthy minerals, and of course nutritious fiber.  

Arame Cabbage Salad | Tahini Dressing (vegan)
Arame Cabbage Salad | Tahini Ume Plumb Dressing (vegan)

The dressing is so savory and tangy. There is a secret ingredient that really gives the salad pizazz: it's called ume plum vinegar. Have you ever heard of umeboshi plums? They are very common in Japan and usually taste uniquely salty and sour. Some even think they are liver cleansers and cancer fighters. Tahini adds a thickness and sesame oil adds an earthy toasty element to balance the salty sour taste of the ume plum vinegar. 

Arame Cabbage Salad | Tahini Dressing (vegan)

Funny fact: My mom makes this salad every Sunday or Monday and keeps it in the fridge for the entire week. She has it for lunch almost every day with warm tortillas and avocado. Stay tuned for a Taco Tuesday recipe that includes this wonderful arame cabbage slaw! 

Arame Cabbage Salad | Tahini Dressing (vegan) (7 of 11).jpg
Arame Cabbage Salad | Tahini Dressing (vegan)

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ARAME CABBAGE SALAD WITH TAHINI DRESSING RECIPE
Ingredients
  • 1/2 red cabbage head, julienned
  • 1/2 bell pepper, thinly chopped
  • 1 carrots, shaved
  • 2 green onion, thinly sliced
  • 1/4 cup dry arame, soaked in hot water
  • 1/4 cup sesame seeds, toasted
  • 1 lemon, juiced
  • 1/4 cup toasted sesame oil
  • 1/4 c ume plum vinegar
  • 2-3 Tbsp tahini
  • pinch sea salt
Instructions
Combine the lemon juice, toasted sesame oil, ume plum vinegar, tahini and sea salt in a small bowl wish a whisk. Soak dry arame seaweed in warm water for about 30 seconds, until soft, then strain out the water and set aside. Prep (slice/chop) cabbage, bell pepper, carrots and green onion (scallions). You can use a mandolin or food processor if you wish to chop faster. I use a knife. Toss the salad all together with the sesame seeds and add the softened arame. Add the dressing and toss again until everything is well coated. Serve immediately. Or store the salad (with dressing on it) in an airtight container in the fridge. Salad will stay fresh for about 4 days.
Details
Prep time: Cook time: Total time: Yield: 4 side salads

Arame Cabbage Salad with Tahini Dressing Recipe

SALAD INGREDIENTS

Arame Cabbage Salad | Tahini Dressing (vegan)
  • 1/2 red cabbage head, julienned

  • 1/2 bell pepper, thinly chopped

  • 1 carrots, shaved

  • 2 green onion, thinly sliced

  • 1/4 c dry arame, soaked in hot water

  • 1/4 c sesame seeds, toasted

DRESSING INGREDIENTS

  • 1 lemon, juiced

  • 1/4 cup toasted sesame oil

  • 1/4 cup olive oil

  • 1/4 c ume plum vinegar {left this out last time}

  • 2-3 Tbsp tahini

  • pinch sea salt to taste (optional)

DRESSING DIRECTIONS

  1. Combine everything in a measuring cup or small bowl. Whisk together with a fork or a whisk.

SALAD DIRECTIONS

  1. Soak dry arame seaweed in warm water for about 30 seconds, until soft, then strain out the water and set aside. 

  2. Prep (slice/chop) cabbage, bell pepper, carrots and green onion (scallions). You can use a mandolin or food processor if you wish to chop faster. I use a knife. 

  3. Toss the salad all together with the sesame seeds and add the softened arame. 

  4. Add the dressing and toss again until everything is well coated. 

  5. Serve immediately. Or store the salad (with dressing on it) in an airtight container in the fridge. Salad will stay fresh for about 4 days. 

To-Die-For Sautéed Noodles [vegan gf]

So lately I have been obsessed with noodles or grains and greens. Dinner is a giant bowl of chopped greens, dressing and starch. The red leaf lettuce is my favorite; it's so delicate, bitter but subtle, crunchy, light and is perfect with dressing of any kind. My kids LOVE red leaf lettuce; they would eat an entire bowl full without even one complaint. 

simple red leaf lettuce salad | vegan gluten free

The greens look something like this. I usually add a dash of lemon and some vegan mayo. Then I add garbanzo beans (uncooked). Protein, vitamins, minerals, fiber, antioxidants, nitrates, and the list goes on. It's filling and has a high water content. No frying, no baking, no sauteeing. It's so easy and simple, right?

red leaf lettuce salad | sautéed noodles | gluten-free vegan

The starch I add to my greens are usually one of the following:

sweet potatoes

baked baby potatoes

noodles with my no cook magical marinara

white rice or brown rice

quinoa

This combo is really easy to to digest, quick and easy to make on a school night and my kids love it as well, so that's a win. Add some seeds and beans of any kind or some beyond meat or mock meat of your choice (optional).  

to-die-for simple sautéed noodles | gluten free & vegan

But this particular Saturday night I wanted something special. So I boiled noodles, as usual, and this time I sautéed them up in a hot pan with other sweet, salty and spicy ingredients like garlic, [vegan] butter, chili paste and tamari. It was to-die-for! Add these to-die-for sautéed noodles to your basic chopped red leaf lettuce and you've got a bomb ass healthy vegan dinner for the whole family! I made it twice just to be sure I wasn't crazy and that this was in fact so tasty. So you can trust me on this one. My kids devoured it and agreed they are to-die-for. 

to-die-for sautéed noodles [vegan & gf]

The list of steps and ingredients looks long but it really only takes 10 minutes to make this entire dinner. It might take a few more minutes the first time you make it but once you get the hang of it, it takes no time at all. Remember, as I always say, have fun and add your own spices or herbs or ingredients. 

to-die-for sautéed noodles with red leaf lettuce! perfect vegan dinner for the whole family!

 

TO-DIE-FOR SAUTEED NOODLES & RED LEAF LETTUCE RECIPE

serves 3 adults or 2 adults and 2 kids

to-die-for sautéed noodles {vegan + gf}

INGREDIENTS

for the salad:

  • 1 head red leaf lettuce, chopped
  • 2 Tbsp vegan mayo
  • squeeze of lemon juice
  • 1/3 - 1/2 cups garbanzo beans (just rinsed, no cooking needed)

for the noodles:

DIRECTIONS

  1. Boil the Lotus Foods noodles for 3-4 minutes according to package. 
  2. While it's boiling, chop the red leaf lettuce and set it in a bowl. Add the garbanzo beans, mayo and lemon. Mix well with your hands or utensils of choice. Set aside. 
  3. Warm the butter or oil in a pan with minced raw garlic and chopped onion for about 2 minutes until onion is translucent.
  4. Add the boiled noodles and toss. Cook for about 1 minute and then add the rest of the spices (agave, tamari, onion powder, chili flakes and chili paste). 
  5. Toss and cook for about 3-4 minutes until noodles are dry in texture and cooked well. (see photos). 
  6. Serve with the greens and topped with toasted sesame seeds or fresh herbs. 

NOTE: do not use regular spaghetti noodles. You must use the chow mien style noodle. Or pad thai style. They are totally different in texture and will yield much better results. 

NOTE #2: the original recipe posted on Oct 8 has been edited due to an ingredient not being completely vegan. I didn't even realize my chili paste had anchovies in it 🙀. Totally my bad. But I modified it and this version is even better. I have made it 3 times and it's BOMB still. Enjoy. Truly sorry for that, guys! 

Cauliflower & Raisin Stuffed Bell Peppers

Fall is around the corner so I have been testing more recipes in the oven lately. This stuffed bell pepper recipe isn't new though; I've been making it for years now. In fact, I got my mom hooked years ago and she make it all the time (see photos below). We love to play around with different ingredients. This time it was Cauliflower, raisins and toasted pine nuts. 

cauliflower and raisin stuffed bell peppers recipe [vegan] [gluten-free] #purekitchenblog #puremamas

Stuffed bell peppers are exciting because they are so versatile in what goes in them. My Cauliflower and Raisin Stuffed Bell Peppers recipe is exact but please feel free to use your favorite vegetables, nuts or seeds and herbs. 

You can even add cheese like feta (my mom's favorite) if you're not vegan or a Daiya or Kite Hill vegan style would be my choice. 

Simple & Versatile Stuffed Bell Peppers [vegan] [gluten-free] [plant-based] #purekitchenblog #puremamas
Cauliflower & Raisin Stuffed Bell Peppers | #purekitchenblog #puremamas #vegan #glutenfree

I try and eat low fat most of the time but I find roasting or pan sautéing without any oil is difficult, so I add as little as possible. Usually I use a little water first to steam and cook the veggies down and then add a touch of oil for the final sautéing. The other option is to dry sauté or use a tiny bit of oil first until the juice from the veggies seeps out and you can use that for the rest of the cooking process. 

When I use oils to cook I try not to use cheese or avocado. That way a least the fat content isn't too high. Don't get me wrong I love fat but I don't like too much oils. I like to get my fat from avocados, nuts coconut etc.

What's your favorite fat? Do you think low-fat is almost impossible and boring? I sometimes do, I have to admit. So I def splurge from time to time. 

Vegan Cauliflower & Raisin Stuffed Bell Peppers #puremamas #purekitchen

Not to mention I have spent the past week on a low-fat raw vegan diet. Have you checked out my raw vegan cleanse? I created a meal plan and helpful shopping guide with loads of inspiration, motivation and 30+ recipes to have on hand. Click here to see more photos and pricing.  

So now just al little fat for flavor and texture because I reset my palate after that week. It helps to cleanse from time to time; the body really appreciates it. You'll be so glad you did it. 

[vegan] Stuffed Bell Pepper Recipe | super simple! delicious!
vegan stuffed bell pepper recipe | via #purekitchenblog @

Cauliflower and Raisin Stuffed Bell Peppers

yields 8 servings

INGREDIENTS

  • 4-5 bell peppers, cut in half, seeds removed
  • 2 cups cauliflower rice (or make your own)
  • 2 cups cooked white or brown rice 
  • 1 shallot, finely chopped
  • 2 cloves garlic
  • 1 cup frozen or fresh corn 
  • 1 cup cherry tomatoes, chopped
  • 1 tsp olive oil or coconut oil
  • 1/4 cup pine nuts, toasted or dry roasted
  • 1/3 cup raisins
  • fresh parsley, chopped (or other herbs like basil, cilantro, arugula, etc.)
  • sea salt, to taste
  • spices like pepper, cumin, red chili flakes, etc. 

DIRECTONS

  1. Preheat the oven to 350 degrees F. 
  2. In a large baking dish or cookie sheet, place the bell peppers that are cut in half already and seeded. Cook them for about 20 minutes, until soft. They might produce juice/water, so be careful when taking them out of the oven. 
  3. While the peppers are baking, put the olive oil or coconut oil into a frying pan or skillet on the stovetop. Press the garlic (or mince it) into the warm oil along with the chopped scallion. Cook until scallions are translucent, about 3-4 minutes. Don't let them burn. 
  4. For the cauliflower rice, I suggest just buying it pre-made to make your life easier. Even Costco and Target have it pre-made and I think Trader Joes as well. Same with the rice; just cook it ahead of time in a rice cooker or buy it frozen (pre cooked) at your local health food store. 
  5. Add the rice and cauliflower rice to the hot skillet. Add the chopped tomatoes, corn and pinch of salt. Add any spices you feel like adding. I only added pepper, salt this time and red chili flakes for spice. 
  6. Cook for about 4 minutes, tossing and coating. Cook on medium or medium/high until most of the water has evaporated (about 2 more minutes). 
  7. Turn off heat. Add raisins and mix well. Fill each bell pepper half with the mixture. Fill them full and well - pushing some into the corners of the bell peppers. 
  8. This is where you can add vegan cheese (or regular if you wish). Cook in the oven for another 10 minutes. 
  9. Remove from oven. Let cool. Then serve. 
  10. Garnish with toasted pine nuts and tons of fresh herbs. 
  11. Enjoy! 

Vegan Lentil Meatballs (grain-free, meat-free)

Hooray for meatballs without the meat. No soy, no gluten, no seitan; simply made from lentils and almonds. These lentil meatballs are a new favorite around here; perfect to add to our Magical no-cook tomato sauce

lentil meatballs. vegan. high protein. simple to make. delicious. kids approved. grain-free.

In addition to being high in protein these meatballs are full of fiber. Each meatball has about 5 grams of protein. That's 20 grams in the bowl shown above. Add that to a bowl of pasta and you got all kinds of healthy "good" carbs, vitamin C, micronutrients, fiber, essential enzymes and protein. No dairy or meat needed. 

meatless lentil meatballs. 5g protein per ball. vegan. dairy-free. grain free. soy free.

These meatballs are so easy, no need to sauté any onions or garlic and the only fat I used was vegan butter. I'm obsessed with Miyoco's European style cultured vegan butter. Have you tried it yet? Holy moly. And it's Free of cholesterol, lactose, egg, gluten and palm oil and made without GMOs. 

I just threw all the meatless meatball ingredients into a food processor and once it turned into a dough paste type of thing it was ready to cook up. So simple. And you can play around with your own spices and herbs.  

vegan meatless meatballs. lentil protein. 5 grams protein in each meatball. grain-free.
Meatless meatballs. Homemade lentil meatballs made with fresh ingredients. 5 grams of protein in each ball. Dairy-free. Grain-free. Soy free.

These meatballs taste light and airy but also hearty and spicy. They are drop-the-mic delicious. Simple, fresh and easy to whip up. Tip: try using the Trader Joes already cooked lentils to save you time! If you do that, you just made your life a whole lot easier and dinner prep time so much more tolerable. 

Vegan meatless lentil meatballs. Dairy-free. Grain-free. High protein. Soy-free.

Your kids will love them, too. Store them in an airtight container and throw them in your kids' lunch boxes along with some tomato dipping sauce or leftover pasta. Eat them on top of salads or inside a big collard green like a taco. They are versatile little meatballs. 

dairy-free, soy-free, grain-free meatless lentil meatballs. high protein. simple fresh ingredients.

Lentil Meatballs Recipe

Yields approx 12-14 balls

Ingredients

Directions

  1. Preheat oven to 375 degrees F. 
  2. In a food processor bowl add all of the ingredients. 
  3. Pulse and scrape the ingredients over and over until you have a smooth dough. Not too wet and pasty but more like a clumpy dough. I know when my dough is ready because the dough starts to ball up and roll around in the food processor as one large blob. 
  4. Line a cookie sheet with parchment paper. 
  5. Remove dough by forming small balls using your hands. If it seems too wet (it shouldn't stick to your fingers) then add a touch more almond flour. Place balls onto the lined cookie sheet. 
  6. Before you bake them you'll first want to sauté / cook them in a large skillet using butter or olive oil. You will want to toss them to be sure they roll around and cook evenly. About 5 minutes or until they start to brown. 
  7. Place the balls back onto the parchment paper lined cookie sheet and bake the meatballs for about 30 minutes. Keep checking on them. You want them cooked all the way through. 
  8. In the meantime prep your noodles and marinara or your salad. 
  9. Once thoroughly cooked, let them cook before serving. 
  10. Store leftovers in the freezer until ready to use. Bake them at 375 degrees F until they are warmed all the way through. 

note: recipe adapted from http://minimalistbaker.com/easy-lentil-meatballs/.