Showing posts from March, 2019

Vegan Potato Chickpea Stew (from "Crazy for Curry" Night with The Alberni Veg Supper Club)

This lovely Indian Vegan Chickpea Stew makes 4 generous servings and takes only 30 minutes to prepare once you have all the supplies in order.  Delicious spiced vegetables simmered in a savory gravy with spinach and raisins.  Toasted cashews and fresh lemon add crunch and zest!

Vegan Potato Chickpea Stew

1 Tbsp Vegetable Oil2 Carrots, cut into bite-sized pieces2 Yukon Gold Potatoes, peeled, sliced in to 1/2" OR use Sweet Potatoes (same cut) 1 Tbsp Garam Masala *1 tsp. Cumin1 Tbsp. chopped Garlic (about 2 cloves)1/2 Cup Chopped Yellow Onion1 1/2 Cups Vegetable Broth1 (14 oz) can of Chickpeas (or 2 cups cooked and drained)4 Tbsp. Raisins1/3 Cup Cashew Pieces3 Cups Spinach Leaves1/4 Cup Cilantro Leaves, chopped1 Tbsp. freshly-squeezed Lemon Juice*Click to go to Recipe for HomeMade Garam Masala

Heat the vegetable oil in a large skillet over medium-high heat.  Once the oil is simmering, add the carrots, potatoes, garam masala, and cumin.  Sauté for 1 minute.Add in the g…

Tofu Amritsari Masala (Vegan Recipe- from "Crazy for Curry" Night at the Alberni Veg Supper Club)

This Tofu Amritsari Masala recipe is baked tofu in a smoky, spicy Punjabi Tomato Cream Sauce.  The total time to make it is 40 minutes.  Add chickpeas, veggies or veggie meat for variation.


14 oz/400g Firm Tofu, pressed for 15 minutes, and then cubed2 tsp. minced Ginger3 cloves Garlic, minced1 tsp. Apple Cider2 tsp. Lemon Juice1/3 tsp. Salt1 tsp. ground Coriander3/4 tsp. ground Cumin1/3 tsp. Cayenne (or use Paprika for less heat)1 tsp. Oil (or omit for Oil-Free)1 Tbsp. CornstarchSAUCE: INGREDIENTS: 2 tsp. Oil (or water if using oil free)1 tsp. ground Coriander1/2 tsp. each: ground Cumin, Cayenne or use scant 1/4 tsp. for less heat, Smoked Paprika or Kashmiri Chili Powder (use Sweet Paprika for less heat)1 Tbsp minced Ginger1/3 C. finely chopped Onion1 green Chili, chopped (use 1/4 Cup Bell Pepper for less heat)3 lg. Tomatoes, pureed or 15 oz. Can, diced Tomatoes with juices1/4 Cup Water to rinse out the Blender1/4- 1/3 Cup Cashews blended with 1 Cup Water or Soymil…

Vegan Turmeric Latté Recipe (from "Crazy for Curries" Night by the Alberni Veg Supper Club

This is such a soothing and healthy drink to have a little while before bedtime.  I have begun to use the fresh organic Turmeric root that our local health store, Edible Island, carries, but the recipe is written for the dry ground turmeric, so you have your choice.  I would suggest plastic gloves to handle turmeric-- I had a thumb nail that was fluorescent yellow for a day after my first venture (in spite of lots of scrubbing). This drink has anti-inflammatory and immune-boosting properties! 

1 Cup   Unsweetened Almond Milk1/2 Cup Full-Fat Coconut Milk1 Tbsp.  Coconut OilOptional: 2 Tbsp. Protein Powder (boost for those with poor appetites)2 Cardamom Pods, crushed open1 1/2 tsp. powdered Turmeric (or 1 Tbsp grated fresh Turmeric)1 tsp. Ceylon Cinnamon1/2 tsp. powdered Ginger or 1 tsp. fresh Ginger, sliced thinOptional: 1 Tbsp. Honey
Whisk all ingredients over Medium Heat for 5-10 minutes, strain, and serve.  
(Alert: If you have not used coconut oi…

Curried Chickpeas with Spinach and Tomatoes (From "Crazy for Curry" Night at the Alberni Veg Supper Club)

Indian cuisine is, in my experience, fragrant, delicious and satisfying to eat.  For vegans, an Indian restaurant always offers a variety of dishes to meet their religious or ethical requirements.  When I first mentioned the upcoming "Crazy About Curry" Night hosted by the Alberni Vegetarian Supper Club on March 21, 2019, many folks responded with "I love Indian food!" on social media.

Happily for you lovers of Indian vegetarian recipes, I have scored this and many other sumptuous Indian recipes that I will share over the next few weeks until the NEXT Supper Night, which will likely be foods from another ethnic or cultural community.  If you live near Port Alberni, B|C (on Vancouver Island), you are very welcome to drop in and share the dining pleasures with the Supper Club-- every third Thursday of the month (except for July/August) at 4109 Kendall Street in the Basement Kitchen of the Port Alberni Seventh-day Adventist Church.

Find links to other Crazy About Cur…

Make Your Own Spice Blends and Pastes for Indian Recipes (From "Crazy For Curry" Night, Alberni Veg Supper Club)

Is there any more fragrant and welcoming place than an Indian Restaurant-- especially in the company of friends!  The fragrance and the diversity of spicy flavours come from the various blends of spices and pastes that are used in the cooking and serving of these delightful dishes.

The Alberni Vegetarian Supper Club has collected recipes for making the following Spice Blends, Pastes, and Spice-infused Oils from friends and family all over the world!  I am very grateful for their generosity in offering us the precious "family recipe collection" for those of us who can't come to their monthly Supper Clubs (Third Thursday 6PM every month except July/August in the Seventh-day Adventist Church Basement Kitchen, 4109 Kendall Street, Port Alberni, BC).

Find Recipes for the following on this page below the list:

SPICE BLENDS AND PASTES YOU CAN MAKE YOURSELF Homemade Garam MasalaSambar Podi (typical Southern Indian spicy coating or gravy mix)British Curry Mix (milder)Poudre de Colo…

The Alberni Vegetarian Supper Club

The Alberni Vegetarian Supper Club is a culinary treat and then some.  Beginners or "old hands" at cooking are delighted with the international and local recipes.  
Who attends?  People from different cultural backgrounds and all age group.   What do they have in common?   They all want to made eating healthier a daily habit. What if you cannot cook but want to sample?  We have several folks who love attending but don't cook.  Join us for dinner with a $3 donation to help us out with the food and rental costs.  
Each month, a suggested Vegetarian/Vegan themed recipe list is sent out (e.g., Crazy for Curries or Turning Japanese or Eat like a Canuck ) and  attendees select a recipe or 2 to make and share at the Supper Club meeting.  
Are you an absolute beginner?  No worries, vegetarian cooking tips and help is just an email away.  For demos and hands on experiences, feel free to come an hour earlier on the meeting day and learn some cooking techniques as we prepare sample dish…

Sweet Potato Stew- Vegan- Gluten Free- Low Fat

I attempt to cook my vegetables to maintain the most nutrition possible, via the cooking process.  Dr. Michael Greger of, one of my go-to vegan nutrition gurus, states that sweet potatoes maintain the most nutrition if they are boiled vs. baked.  Sweet potatoes, believe it or not, are classed as a Superfood because of their anti-cancer properties.  So, boil them for the best maintenance of nutrients.

INGREDIENTS: (Serves 6 as a one-pot meal, serves 12+ at a Potluck)

1/2 C. Water 
2 C.    Chopped Onions
1 T.    Chopped Garlic
4        Bay Leaves
2 tsp.  Dried Thyme
1 C.    Sliced Celery

14.5 oz/412 ml/ 1 1/2 C Stewed Tomatoes with Juice
4 C.    1/2 " Cubed/Peeled Sweet Potatoes (immerse in cold water to prevent discoloration)
6 C.    Vegetable Stock (or 6 cubes of Best Golden Soup Bouillion and 6 C. Water)
2 C.    Green Beans
2 C.    Fresh or Frozen Corn kernels
(Please feel free to include other vegetables and/or greens that you have on hand-- this IS a stew!…