Vegan Indian Curry

**NOTE** Careful with your wooden spoons...This is a colorful dish.

Ingredients
1 yellow onion
1 red onion
4 garlic cloves
2 teaspoons Gourmet Garden Ginger Spice Blend
3 tablespoons olive oil
1/4 cup tomato paste
1/2 cup sweet potatoes, small cubes or mashed
1 tablespoon curry
1 tablespoon ground cumin
1 tablespoon turmeric
2 teaspoons cilantro

4 cups vegetable broth
1 teaspoon brown sugar
1 tablespoon lime juice
4 russet potatoes
3 large carrots
1 red bell pepper
1 yellow bell pepper
1/2 thing (stalk?) cauliflower
3 tomatoes
15 oz box of firm tofu, cut into cubes
2 tablespoons salt
1 tablespoon pepper
2 teaspoons garlic powder
 + Add more salt, pepper, garlic powder, curry powder, cumin, turmeric, and cilantro to taste. I definitely had more in there than listed above by the time we ate. But we're a salty family.

Instructions
1. Chop onions and garlic into small pieces. For sweet potatoes, either boil and cut or mash, etc. Make it easier on yourself and your food processor.
2. Mix onions, garlic, ginger, oil, tomato paste, mushy sweet potatoes, and spices in food processor.
3. Put the mixture in a large pot and add broth, brown sugar, and lime juice.
4. Cube/slice the remaining vegetables into bite size pieces.
5. Add potatoes, carrots, peppers, and cauliflower to the pot and cook on medium heat until the veggies are about half-cooked, then add tomatoes.
6. For the tofu on top- I did it separate so it would not get soggy. I sliced the block of tofu into 3 slices and squeezed them between paper towels to soak up the liquid. Then I cut it into about 1/2-inch-ish cubes. I PAM-ed a cookie sheet, spread the tofu on it, then covered them in salt, pepper and garlic powder. I cooked them at 400 for about 10 minutes on each side. You could mix them into the stew too, but I did that last time and they kind of crumbled.
7. Serve with rice and naan.
8. Do not forget the naan :)

Apple Banana Spiced Bread

Ingredients

1 stick butter

1/2 cup sugar 

2 bananas- preferably old rotty ones

1/3 cup honey
1/2 cup milk
1/4 cup water
1 1/2 teaspoon vanilla

2 cups all-purpose flour

1 teaspoon baking powder 

1 teaspoon baking soda 

1/2 teaspoon salt

1 teaspoon cinnamon 

1/2 teaspoon nutmeg 

1 teaspoon ginger  

2 shredded apples

12-16 thin apple slices (1-2 apples, depending on size)

2 tablespoons sugar

2 teaspoons cinnamon

4-5 drops vanilla 

 

 

Instructions

1. Preheat oven to 400 degrees. Grease 2 bread pans. 
2. Mix butter and sugar, then add in bananas, honey, milk, water and vanilla.
3. Stir together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground ginger, and add to first mixture.
4. Add in the shredded apples, and set aside.
5. Combine 2 tablespoons sugar, 2 teaspoons cinnamon, and 4-5 drops vanilla. Sprinkle this mixture in the bottom of each bread pan, followed by 3 or 4 thin apple slices.
6. Evenly pour 1/4 of the batter into each bread pan. 
7. Place 3-4 more apple slices in each pan. 
8. Add the rest of the batter on top.
9. Bake time is iffy because I forgot to time it...ha. Probably 1 hour, 20 minutes-ish. Check the inside with a knife once the outside starts becoming golden-brown.

Vegan Jambalaya

Ingredients

Olive oil to half- cover the bottom of a fry pan
1 yellow onion
1 red onion
2 cloves garlic
4 medium sized tomatoes
1 red bell pepper
1 yellow bell pepper
1/3 bag carrot sticks (or 2-3 large carrots)
3 celery stalks
2 medium zucchinis
Sausage made of meat OR sausage made of other things (I didn't add this but it would add some extra yumMMM)
1 can chipotle peppers (This I would change- this recipe is so spicy that i couldn't eat it. Sarah and Robb ate it up (hehe))
Tony Chachere's Creole Seasoning
2 teaspoons paprika
 cayenne pepper, crushed red pepper, salt, and pepper - to taste

3 cups vegetable stock
3 cups rice
1/4 cup tomato paste

Instructions
1. Chop onions and garlic. Chop/slice all other veggies.
2. In a large pan, add olive oil, put on medium heat, and add onions and garlic.
3. When the onions are clear-ish, add tomatoes, peppers, carrots, and celery and put the heat on low. Lastly add the zucchini. (You can also add veggies like- squash, eggplant, mushrooms, beans...and meats or fake meats like sausage/seafood....it's kind of a "dump what you have in the fridge type of recipe.)
4. In the meantime, in another saucepan, put in rice and stock. Cook rice as directed, substituting the vegetable stock for water. Once the rice is almost done, stir in tomato paste.
5. Add the vegetables into the rice, and then add spices. If you can't handle spice- TAKE THE SPICES SLOW haha. I literally could not eat a whole bowl.
6. Serve with chips or french bread. (or both :) )