I have another great cookbook to share with you.
Quick, healthy, vegan meals. What’s not to like?
She promises simple, delicious meals in under 30 minutes. Provided you have cooked brown rice (which takes 45 minutes to cook), she’s right! Delicious vegan cuisine need not be elaborate nor time consuming.
Take this exotic-sounding vegetable bowl: Manchurian chickpea bowl.
Manchurian cuisine is a subtype of Chinese cooking that heralds from the North-East region of China. While I am not sure how authentic it is, Gobi Manchurian may be a well-known dish. A spicy tomato sauce infused with ginger and garlic typically smother deep-fried cauliflower. In this inspired dish, cauliflower (roasted, not fried, in my case) is joined by potatoes, peas and chickpeas. I was worried the chickpeas would seem out-of-place, but they were actually very good. It seems more Indo-Chinese (or Hakka-inspired) rather than Manchurian. In any case, I can whole heartedly recommend it. Delicious. Even without choice leftovers (hello leftover roasted cauliflower), this could be pulled together within a half-hour.
I have been slowly cooking my way through the cookbook and again, had the same difficult: which recipe to share. My full reviews can be seen here, but I also highly recommend the uncanningly simple “Roasted brussels sprouts and chickpeas” which reminds me of my Easy Cheezy Chickpeas and Kale. The cookbook includes many one-dish meals including soups/stews. bowls, stir-fries, pasta, sandwiches, pantry-friendly, oven-cooked meals and even quickie desserts. I appreciate that most meals are based on whole foods and not vegan substitutes (mostly. dessert section exempted). Robin does supply recipes for some of the convenience foods including a cashew-based vegan cream cheese and tofu-based vegan mayonnaise. Having these staples pre-made expedite getting dinner to the table. Of note, Robin calls for ketchup a few times (like in this recipe), although I substituted my own convenience food: mild Turkish red pepper paste. Booyah!
Recipes from More Quick Fix Vegan shared elsewhere:
Chipotle-Sweet Potato Bisque
Kale and Black-Eyed Peas With Smoky Grits
Three-Bean Pantry Chili
Sweet Potato Barbecue Bowls
Banh Mi Inspired Noodles
Banh Mi Bowls
Avocado Mousse with Raspberries
Mango Fried Rice Pudding
Peanut Butter and Banana Ice Cream
Blueberry Chocolate Trail Mix Bark
Thankfully, the publisher allowed me to share the recipe and giveaway the cookbook to a reader living anywhere in the world (YAYAYA!). To be entered in the random draw for the cookbook, please leave a comment below telling me about your quickest and/or easiest vegan meal. The winner will be selected at random on May 16, 2014. Good luck!
Note: I was given a copy of the cookbook from the publisher. I was under no obligation to share a review. The opinions expressed are entirely my own.
PPS. Do you like my purple slippers in the last photo? They were so colourful I had to keep them in. Can you tell I just blindly lift my camera to take shots from overhead? Sometimes I am way off-target.😉
Manchurian Chickpea Bowls
Reprinted with permission from More Quick-Fix Vegan by Robin Robertson/Andrews McMeel Publishing, LLC
Robin says: The flavor of Manchurian cauliflower is so intoxicatingly delicious that I decided to spread it around. It turns out that potatoes and chickpeas are perfect vehicles for the wondrous sauce that’s made with ginger, garlic, tomato, and fragrant spices. Best of all, it’s a meal in a bowl!
3 cups small cauliflower florets (I used leftover roasted cauliflower)
1 large Yukon Gold potato, peeled and cut into 1-inch dice (I used 4 small white potatoes, chopped, around 1/2 lb)
1.5 cups home-cooked chickpeas, or 1 (15.5-ounce) can, drained and rinsed
1 cup frozen green peas, thawed
1 tablespoon olive oil or 2 tablespoons water
1 large yellow onion, finely chopped
3 cloves garlic, minced
2 teaspoons finely grated fresh ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 cup tomato paste
1/4 cup ketchup (I used 1/4 cup red pepper paste)
3 tablespoons tamari soy sauce (I used 1 tbsp Bragg’s liquid aminos)
2 teaspoons hot sauce (I used 1.5 tsp sriracha, and this was not that spicy)
2 teaspoons toasted sesame oil
1 cup water
Salt and freshly ground black pepper
2 scallions, minced
2 tablespoons chopped fresh cilantro
1. Steam the cauliflower and potato over boiling water until just tender. Remove from the heat and transfer to a large bowl. Add the chickpeas and green peas and set aside.
2. Heat the oil in a large deep skillet over medium heat. Add the onion, cover, and cook until softened, stirring occasionally, about 5 minutes. Add the garlic, ginger, coriander, and cumin and cook for 1 to 2 minutes. Stir in the tomato paste, ketchup, tamari, hot sauce, and sesame oil. Slowly stir in the water and simmer until the sauce is thickened and well blended, about 2 minutes. Taste and adjust the seasonings, if needed.
3. Add the chickpeas and vegetables to the skillet, stirring gently to coat with the sauce. Cook for 2 to 3 minutes to heat through. To serve, divide the mixture among serving bowls and sprinkle with the scallions and cilantro.