Eating 1 Vegan Meal Per Day in January (Part 3)

I'm eating 1 unique vegan meal every day for January, 2023. Here are days 16-23.

00:00 intro
1:19 romesco pasta salad
3:40 eggplant
5:57 curried veggies
7:42 potato-pepper
9:29 steak dinner
13:09 Indian feast
18:27 chili-garlic noodles
22:15 apple crisp
25:00 closing

[ROMESCO PASTA SALAD]

Claire’s BA salad: https://bit.ly/3kzYg3n

[EGGPLANT STEAKS WITH SPICY RICE]

Half a small American eggplant
1 TBS olive oil
1 cup raw basmati rice
1/2 tsp turmeric
1 TBS vegan butter
Salt
1 1/2 cups water

1. Slice eggplant into 3/4 inch rounds. Salt both sides and press between paper towels for 20 min.
2. Combine rice, turmeric, butter, water, and salt in a pot and bring to a simmer. Stir, and lower the heat to med-low, cover, and cook for 17-20 min.
3. Heat oil in a skillet on med. heat. When the oil is hot, pat the eggplant rounds dry and add to the pan. Cover and cook for 2 minutes, then check the eggplant. Once browned, flip and cook the other side until browned.

[ROASTED CURRIED VEGGIES]

Vid: https://bit.ly/3XMszlU

[POTATO AND PEPPER SAUTEE]

2 small potatoes, diced
6 small sweet peppers, diced
2 tsp oil
Salt and pepper and other spices/herbs
Hot sauce

1. Heat the oil in a skillet on med-high. Put potatoes in even layer. Salt, cover, cook for a few minutes until browned on one side.
2. Add the peppers. season. Cover and cook for a few minutes until the potatoes are cooked through.

[VEGAN STEAK DINNER]

Serves 2

Steaks:
4 portabella mushrooms, caps separated from stems
1 TBS olive oil
1-2 tsp balsamic vinegar

1. place the mushroom caps curved side down in a skillet with the olive oil on medium heat. Sprinkle with salt. Cover and cook for about 5-10 minutes.
2. flip the mushroom caps, cover and cook for another 5 minutes.
3. Flip the caps again, sprinkle with balsamic vinegar.

Gravy:
(the mushroom stems, minced finely)
1 clove crushed garlic
2 TBS minced onion
1/2 tsp soy sauce
Salt, pepper, and powdered thyme
1 TBS vegan butter
1 TBS white flour
1 cup water

1. Sautee mushroom stems, garlic, onion, and spices in vegan butter until soft.
2. Add flour and cook for a min, stirring.
3. Add water and soy sauce and simmer until the mix is thick—about 10 min.
4. Puree in food processor.

mashed potatoes:
2 medium-sized Yukon potatoes
4 TBS vegan butter
1/2 cup almond milk
Salt and pepper

1. Boil the potatoes until tender.
2. Drain the potatoes, return to the pot. Add other ingredients and mash/stir the potatoes until smooth.

roast broccoli:
2 cups broccoli crowns
3 cloves sliced garlic
1-2 TBS olive oil

1. preheat oven to 425 F.
2. mix all the ingredients and spread on a baking sheet.
3. Roast for 15-20 minutes or until the broccoli is cooked through with some browned bits.

[DAL AND SAMOSAS]

Samosa recipe and video here: https://www.youtube.com/watch?v=MYXefIh4Pt8

dal:
1 cup red lentils
1 medium onion, chopped
1 tomato, chopped
3 cloves sliced garlic
1 tsp turmeric
4 cups water

1. Bring to a boil in a medium pot. Reduce heat and simmer for 30 minutes. Taste and add salt.

The tadka:
3 TBS vegan butter
2 tsp cumin seeds
4 dried red chilis
8-10 curry leaves
1.5 inches ginger, grated
4 cloves garlic, grated
1 shallot, minced
1 tomato, minced
1 green chili, chopped
1/4 tsp each: turmeric, garam masala
1 tsp each: chili powder, coriander, methi
1/2 tsp cumin

1. heat the vegan butter and toast the cumin seeds for 30 seconds in a small pot.
2. Add the rest of the ingredients in the order written, stirring between each addition. When you get to the tomato, stop and cook everything for a few minutes until the shallot and tomato are soft.
3. Add the rest of the ingredients and stir for a minute or two.
4. Add the tadka to the dal, stir, and cook for 5 min.

[CHILI-GARLIC NOODLES]

2 tsp oil
1/3 block of tofu, cubed
1 cup chopped eggplant
5 small peppers, chopped

1 tsp chili powder, paprika, sugar
1/2 tsp pepper flakes
3 cloves garlic, minced
1/2 tsp rice vinegar
1 tsp sesame oil

1 serving flour noodles, cooked and drained
1 TBS soy sauce

1. Prep the veggies. Press the tofu and eggplant pieces between paper towels.
1A. Mix the chili powder thru sesame oil in a bowl.
2. Cook the noodles while doing steps 3-4.
3. Heat the oil in a skillet on high. Add the tofu and cook 1-2 minutes each side until crisp. Remove.
3. Brown the eggplant pieces on one side, then flip and add the peppers. Cook another 2 minutes.
4. Add tofu and spice paste and stir for a minute.
5. Add soy sauce and noodles and stir.

[APPLE CRISP]

1 large apple
2 TBS flour
1 TBS quick oats
3 TBS brown sugar
1/4 tsp salt, cinnamon
1/8 tsp nutmeg
2 TBS cold vegan butter, cut into tiny chunks

0. Preheat oven to 375F.
1. Grease a 2 cup ramekin with butter.
2. mix everything but the apple and butter together. Then add the butter, cutting it in with a fork until it’s like wet sand.
3. Cut the apple into 1 inch pieces and put in the buttered dish.
4. Top the apples with the dry mix. Put on a cookie sheet and bake for 30-40 min. or until the apples are soft.

Видео Eating 1 Vegan Meal Per Day in January (Part 3) канала Sarah Loves Food