Today is World Vegan Day. Why not celebrate by adapting one of your favorite pre-vegan recipes. If you prefer to try something new, why not try the following now vegan recipe adapted from the recipe in The Enchanted Broccoli Forest by Mollie Katzen, published in 1982 by Ten Speed Press. The recipe was originally vegetarian and called for butter and regular dairy yogurt. This adaptation substitutes olive oil for butter and vegan plain yogurt for the dairy yogurt. If you are also going gluten-free, it may help to know that the recipe was originally gluten-free and is still gluten-free in the following adaptation. As an aside, this cookbook, The Enchanted Broccoli Forest, is delightful, witty, well-illustrated and hand-lettered by the author, and full of delicious recipes and helpful explanations.
Vegan Carrot Cashew Curry
If serving over basmati rice, put 2 c. rice with 3 c. water (and ½ t. salt and 1-2 t. olive oil, optional) on to cook for 20-30 minutes.
Sauté the following till the mustard seeds begin to pop:
- 4 T. olive oil
- 1 t. minced fresh ginger root
- 3-4 cloves garlic (optional)
- 1-2 c. celery, diced
- 1 t. whole mustard seeds
Add the following and continue stirring:
- 4 large carrots, thinly sliced
- 2-3 small Yukon Gold potatoes or several fingerlings, thinly sliced
- 2 c. diced onion (optional)
- 1 t. ground coriander
- 1 t. ground cumin
- 1 t. ground turmeric
- 1 t. dill weed
- 1 ½ t. salt
Add 2 c. orange juice, cover pot, and simmer till potatoes are edibly tender.
Add the following and stir till peppers are barely cooked:
- 1-2 red bell peppers, thinly sliced
- 1 ½ c. roasted salted cashews
- Ground cayenne to taste (optional)
Just before serving, stir in 1 c. vegan plain yogurt.
Serve with any or all of the following condiments or any other of your favorites:
- Coconut (sweetened or unsweetened)
- Green peas, thawed
- Scallions, sliced
- Your favorite chutney, such as mango or apricot
- Hot crushed red pepper flakes