Hiya Potluckers! I’m excited to get legs back up on this
blog. The Seoul Vegan Potluck has been thriving with a solid attendance and
really stellar vegan dishes. We hope that you utilize all the great recipes on
the site and give some feedback as to what you really liked, how you changed a
recipe to make it your own and what knocked the socks off of some of your
non-vegan friends. New recipes will be added every month!
May’s theme was Cinco de Mayo, and we asked that everyone
try out a vegan dish – a dish showcasing Mexican flavours, a dish with enough
heat to make a Mexican Mamma proud, or a dish showing the colors of the Mexican
flag – red, white, and green.
Once the theme was set, I spent the days leading up to the
event day-dreaming of the many salsas and guacs the buffet tables would be
adorned with. The reality of the day was much more drool-worthy! Guacs, Mexican
flavored potato dishes, tofu tacos, spiced lentils, salads, and to die for
deserts – churros, cupcakes, and a spicy chocolate tort! I’m getting hungry all
over again.
~Recipes from May’s Potluck: ~
Mexican Potatoes
Made by: Sarah & Sean Conley
Ingredients:
2 medium Idaho
potatoes
1/3 of a white onion
3 medium Serrano peppers
1 medium tomato
1/3 cup of coconut oil
Cumin to taste
Directions:
1. Heat the coconut oil on med/high heat in a large frying
pan.
2. Peel the potatoes and chop them into half-inch squares
and fry them until golden brown. Add cumin to taste during the frying process.
3. Remove the potatoes onto paper towels to drain them of
the excess oil and lightly salt them.
4. Chop the onion into as small pieces as possible.
5. Remove the seeds from inside the Serrano peppers and chop
them into as small pieces as possible.
6. Drain the remaining oil from the frying pan on med/high
heat again and then pour in the chopped onions and Serrano peppers and stir
frequently.
7. Chop up the tomato into about quarter-inch squares and
remove the excess liquid with paper towels.
8. Once the onions start to become translucent pour in the
chopped tomato and lightly salt it (about a teaspoon) and stir constantly for
about 2-3 minutes.
9. Then pour in the friend potatoes and again stir
constantly for about 3-5 minutes.
Seared Tofu & Brown Rice Tacos
Made By: Adeana Thompson
Ingredients:
2 cups cooked brown rice
2 cups no-chicken broth
1 can tomatoes with jalapenos
Cumin
Garlic
2 big cans of black beans
1 can corn
Lime
1 block tofu (big fresh block – not packaged)
Chili powder mix (see recipe below)
8 small (or 4 large) bell peppers
2 packs small flour tortillas
Optional Ingredients:
Cilantro
Avocado
Hot sauce
Tomatoes
Green onions
Olives
Lettuce
Directions:
1. Clean the rice. Add the rice, broth, tomatoes, and approximately
1 tablespoon each of cumin and garlic to the rice cooker.
2. Drain and rinse the beans. Warm them up with the corn and
add some cumin, garlic, and lime juice to taste.
3. Slice the bell peppers and sauté them in coconut oil. Add
chili powder mix (and salt if desired) to taste.
4. Crumble tofu and coat with the chili powder mix. Pan fry
tofu in coconut oil until it is as crispy as you wish.
5. Mix everything together and add any toppings you like.
Chili Powder Mix:
Ingredients:
1 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon oregano
2 teaspoons garlic powder
Directions:
Combine all ingredients; store in an airtight container.
Guacamole
Made by: Beth Hayter
Ingredients:
4 avocadoes
1 red chili
1 clove of garlic
1 large tomato with the seeds removed
½ onion
Juice of 1 lemon
Salt and pepper to taste
Directions:
1. Put the lemon juice in a bowl
2. Chop the avocado and put in with the lemon juice. Mix
well to make sure it is all coated.
3. Leave the avocado in the juice and finely chop the rest
of the ingredients.
4. Take the avocado out of the lemon juice and mash it up
5. Mix the mashed avocado with the rest of the ingredients
6. Add salt and pepper to taste
Spicy Pumpkin Curry
Made by: Beth Hayter
Original Recipe from: http://www.redonline.co.uk/food/recipes/sophie-dahl-s-winter-curry-with-saffron-cinnamon-rice
Ingredients:
2 tbsp of safflower oil
2 onions, peeled and finely chopped
2 cloved of garlic, peeled and finely chopped
1 green chilli, deseeded and finely chopped
1 kg pumpkin, peeled, deseeded and roughly chopped
400g can of chickpeas/garbanzo beans, drained and rinsed
250 mil cups of vegetable stock
400 ml of coconut mild
Salt
2 handfuls of magetout
A handful of fresh coriander/cilantro
For the garam masala:
1 tsp of cumin seeds
1 tsp of mustart seeds
½ tsp of cloves
1 tsp of ground turmeric
6 cardamom pods, seeds only
For the saffron cinnamon rice:
300g basmati rice
450 ml water
1 large knob of butter
A couple of cardamom pods
A pinch of saffron
2 cinnamon sticks
Directions:
1. In a pestle and mortar, make the garam masala by crushing
up and grinding all your dry spices.
2. In a heavy-bottomed casserole or pan, heat the safflower
oil and add the onions, sweating on a low heat until soft and translucent. Add
the garlic and stir for another half a minute, taking care not to burn it.
3. Add to this mix the garam masala and chili and coat the
onions with it. Add the pumpkin and the chickpeas/garbanzo beans and then pour
over the stock, followed by the coconut milk.
4. Season and simmer for 10-15 minutes, add the mangetout
and cook for another five.
5. To make the saffron cinnamon rice, put the rice in a
sieve and rinse until the water runs clear. Put the rice in a large saucepan
with eater, the butter, cardamom, saffron and cinnamon.
6. Bring to a rolling boil, quickly turn the heat down, put
a lid on the saucepan and then leave for 10 minutes. Remove the lid and take it
to the table in the saucepan.
7. Serve with handfuls of coriander/cilantro.
Potlucker’s Notes/Recommendations:
“ I removed the veggie stock and the mangetout. I added
spinach instead. I also swapped out the chickpeas for lima beans. The chickpea
version is nice and super filling.
Mexi-Salad
Made by: Jennifer Baptista Smith
Ingredients:
Lettuce
1 can of black beans
1 can of kidney beans
1-2 chilies chopped finely
Hot sauce
Coriander
Juice of 1-2 lemons
Directions:
1. Tear up lettuce into bite-sized pieces.
2. Add black beans, kidney beans, and copped chili peppers
3. Add enough lemon juice to coat the lettuce and beans and
add coriander and hot sauce to taste.
Avocado Spread
Made by: Lauren Steyskal
Ingredients:
Ripened avocados
Black pepper
Salt
Honey (or any sweetener substitute)
Directions:
1. Blend all ingredients until smooth.
Potlucker’s Note/Recommendations:
“You can swap out the salt and the honey with soy sauce” –
pour slow and taste-test along the way.
Loaded Veggie Nacho Soup
Made By: Guillian Hunt
Original Recipe From: http://minimalistbaker.com/loaded-veggie-nacho-soup/
Ingredients:
1 tbsp olive oil
1/2 large onion, chopped
2 cloves garlic, diced
1 tsp cumin
1/2 tsp chili powder
1/2 tsp each salt and black pepper
1 can tomato paste (or sub 1 28-oz can crushed tomatoes and omit the water below)
2/5 cups water
2 cups low sodium vegetable broth
1 cup your favorite fresh, chunky salsa
1 4-ounce can mild diced green chilis
2 15-ounce cans black beans, lightly drained
Optional toppings: tortilla chils, fresh onion, cilantro, avocado, hot sauce, lime juice, etc.
Directions:
1. Heat a large pot over medium heat.
Add olive oil, onion, garlic and stir. Cook for about 5 minutes or until softened and transparent. Turn down heat if the garlic starts to brown.
Add salt, pepper, cumin, chili powder and stir to coat. Then add tomato paste, water, veggie broth, salsa, green chilis and stir to combine. Bring to a simmer, then add black beans. Bring to a simmer again, reduce heat to low and cook for another 20-30 minutes.
Taste and adjust seasonings as needed, adding more spices, salt or pepper. Add hot sauce for more heat.
Serve hot or cold with tortilla chips, fresh onion, avocado or guacamole, fresh cilantro, etc.
Mexican Potatoes
Made By: Guillian Hunt
Original Recipe From: http://www.bbcgoodfood.com/recipes/415615/mexican-potatoes
Ingredients:
800g potatoes, cut into cubes
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1/2 tsp mild chili poweder
1/2 tsp paprika
1 tsp cumin
1/2 tsp cayenne pepper
1/4 tsp of cinnamon
Directions
1. Boil the potatoes for 5 minutes. Meanwhile, heat oil in a frying pan and genetly fry the onion for 8 minutes. Add the garlic and spices, then fry for 2 minutes more.
2. Drain the potatoes and add the potatoes into the onion mix. Turn the heat up and shake the potatoes around so that they are all covered. Cook for 10 minutes more until tender.
See you at the June Potluck!
Date to come!
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