Tag: Vegan

NEW YORK CITY STREET ART: “ALL LIFE MATTERS” by PRAXIS

Published on by jacquelinemhadel1 Comment

Animal rights activist and street artist, Praxis, put up a new piece in the East Village today. https://www.instagram.com/praxis_vgz/

IMG_0766IMG_0771IMG_0773IMG_0775IMG_0780IMG_0781IMG_0787

18nov18. East Village, NYC

VEGAN BLACK BEAN CHILI

Published on by jacquelinemhadel4 Comments

Image

Honestly, it’s all to taste, so I’m not putting any quantities for spices…

3tbsp virgin olive oil

1 onion

3-4 cloves garlic
1 can black beans
1 can refried beans
1 can chickpeas

1 can kidney beans

1 jar salsa

sweet potatoes (boniatos)

white potatoes

1 can sweet peas (optional)

1 can sweet corn (optional)

cayenne pepper

chili powder

cumin

DEC12. Instagram Normal.

SPICY VEGAN POTATO CURRY

Published on by jacquelinemhadel4 Comments

Image

Whenever I’m back in the States and staying at the Haus de Langley, I am given free reign of the kitchen and allowed to play the role of ‘Master Chef.’ It’s fun, it’s challenging. It’s hardly ‘master’ful. 😉

8DEC12. Orlando, Florida. Instagram Lo-Fi, iPAD3.

It’s from Allrecipes.com:     http://allrecipes.com/recipe/spicy-vegan-potato-curry/detail.aspx

Original recipe makes 6 servings
  • 4 potatoes, peeled and cubed
  • 2 tablespoons vegetable oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons cayenne pepper
  • 4 teaspoons curry powder
  • 4 teaspoons garam masala
  • 1 (1 inch) piece fresh ginger root, peeled and minced
  • 2 teaspoons salt
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
  • 1 (15 ounce) can peas, drained
  • 1 (14 ounce) can coconut milk

Directions

  1. Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
  2. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.