Greetings fellow Meatless Monday followers! I hope you’ve all had a joyous weekend and looking forward to starting a great week! I spent my saturday at the Vegetarian Food Fair in Toronto, and loaded up on an insane amount of vegan cupcakes (mmmm!). I’m still polishing them off as I write this post. So…it only made sense to include a vegan cupcake recipe. One that is super easy to make and is great for breakfast with a side of fruit, or smeared with delicious raw almond butter. I also indulged in tons of amazing indian curries at the veg food fair and that’s why I’ve decided to include a delicious vegetable curry that makes the perfect meal served with a side of basamati rice. This curry dish makes for delicious lunch time leftovers too! Enjoy!
Oatmeal Banana Vegan Cupcakes Ingredients
1/2 cup earth balance (soy free) — softened
1/2 cup organic unbleached sugar
2 cup ripe bananas — mashed
3/4 cup agave nectar
1 1/2 cup whole wheat flour
1 cup quick-cooking oats
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
In a mixing bowl, cream earth balance and organic unbleached sugar. Add bananas, agave nectar; mix well. Combine dry ingredients; stir into creamed mixture just until moistened.
Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for 18-20 minutes.
Cool in pan 10 minutes.
1 eggplant, (about 1 lb/500 g)
2 large potatoes , (1 lb/500 g total)
1 tbsp vegetable oil
1 onion , chopped
1/2 cup chopped fresh coriander
1 tbsp mild curry paste
1/2 tsp salt
1 cup vegetable stock
1 can (28 oz/796 ml) tomatoes
2 cups small cauliflower florets
1 cup frozen peas
Cut eggplant into 1/2-inch (1 cm) cubes. Scrub potatoes; cut into same-size cubes. Set vegetables aside. In shallow Dutch oven, heat oil over medium-high heat; cook onion, half of the coriander, the curry paste and salt, stirring occasionally, for 3 minutes. Add eggplant, potatoes and vegetable stock; cook, stirring often, for about 8 minutes or until vegetables are softened. Add tomatoes; bring to boil, scraping up brown bits from bottom of pan and breaking up tomatoes with back of spoon. Cover and cook, stirring occasionally, for 15 minutes. Add cauliflower; cook, covered, for about 7 minutes or until potatoes and cauliflower are tender. Add peas and remaining coriander; cook for 1 minute or until hot.
Have a Happy Meatless Monday!