Red Potato Rendang

This is a variation of a recipe from the Big Vegan cook book. I made it while visiting my son in Vancouver. He and his fiance are vegan and they have this great cook book. I added stewed tomatoes and used only 1/2 the amount of coconut milk. The original recipe called for 2 ground cloves, which I omitted (personal taste). Nice and spicy, this one! It is a Malaysian dish. Enjoy:) This recipe serves about 4 people.

Ingredients:

1 heaping tsp spicy red curry paste
1/4 cup chopped red onion
1 tsp ground ginger
3 large garlic cloves, minced through a garlic press
1 lemon, zested
1 lime, zested
1 tsp ground turmeric
1/2 cup coconut milk
2 cups pureed, stewed tomatoes with basil (you can get these in jars at most supermarkets--Sugocasa is a good brand)
8 small red new potatoes, unpeeled and thinly sliced
4 cups green beans, trimmed and cut into thirds
2 medium carrots, thinly sliced
1 tbsp tamari or soy sauce
1/2 tsp salt and freshly ground black pepper to taste

Directions:

1. In a small bowl, combine curry paste, onion,ginger, lemon and lime zest, turmeric & a couple of tsps of the coconut milk. Transfer the mixture to a large frying pan (I used cast iron and it worked well).
2. Stir in the rest of the coconut milk and the stewed tomatoes. Add the potatoes and bring them to a simmer. Cover and check them periodically, stirring to keep them from sticking.
3. When the potatoes are almost tender--about 10 to 15 minutes depending on size--add the green beans, carrot, tamari or soy, and salt and pepper and stir well. Cover and cook, stirring periodically, until the vegetables are tender and the sauce is very thick, about 10 minutes.
4. Squeeze the juice of the zested lime over the vegetables and stir lightly. Serve hot.

Edamame Bean Salad

I made this great vegan protein/carb salad last night for dinner; my son requested it. It was very tasty and healthy. All of the ingredients that I used were organic.

Ingredients:

- edamame beans (you can buy them organic/frozen and cook them for five minutes and let them cool)
-canned corn
- chopped small red bell pepper
-1/2 a chopped english cucumber
- 1 tomato, chopped
-2 garlic cloves, peeled and put through a garlic press
-1 tsp dried dill weed
-1/2 tsp ground cumin
-2 tbsp olive oil
- juice of one lemon
-salt and pepper to taste

Directions:

Once the edamame beans are cooked per package directions, rinse them under cold running water. Drain well and sit them in a bowl until they are cooled to room temperature. Combine all ingredients and serve in individual serving bowls.