Hi, everyone! I discovered these recipes the other night, and thought I'd share them with you. If you like Thai & Indian, these are great. :drool: They're vegan, too!

Easy Vegan Coconut Rice Recipe
From Jolinda Hackett

Vegetarian coconut rice is a flavorful side dish that can be eaten on its own or with a stir-fry or sauce. The coconut and lemongrass flavors are inspired by traditional Thai recipes, yet this vegan dish has very few ingredients and is a breeze to prepare.

INGREDIENTS:
· 3 tbsp oil
· 1/2 onion, diced
· 1 tsp lemon grass, diced (optional)
· 2 cups white rice
· 2 1/2 cups water
· 1 14 oz can coconut milk
· 1/4 cup lightly toasted coconut flakes (optional)

PREPARATION:
In a large frying pan, sautee the onion in the oil for 3-5 minutes. Add rice and lemongrass and cook for about two minutes, until rice is toasted, stirring frequently and adding more oil if needed.
Carefully add water to rice.
Allow to boil before reducing heat and covering. Continue to stir occasionally for about 15 minutes.
Add coconut milk and cook 10-15 more minutes, until rice is cooked through.
Top with toasted coconut flakes, if desired, and enjoy!



Chana Masala (Spicy Chickpeas) with Spinach
From Jolinda Hackett

Chana masala with spinach is a variation of a traditional and popular Indian dish. If you don't have all the spices on hand, its ok to omit one of them without too much trouble, but don't omit more than two or you will have a completely different (and bland!) dish on your hands. For a heartier variation, toss in some tofu with the chickpeas and serve over rice.

INGREDIENTS:
· 1 can chickpeas in water (also called garbanzo beans) or 1 1/2 cups precooked + 1/2 cup water
· 1/2 onion, diced
· 3 cloves garlic, diced
· 3 tbsp olive oil
· juice from one lemon, (approx 2 tbsp )
· 1/2 tsp curry powder
· 1/2 tsp coriander powder
· 1/2 tsp cumin
· 1/2 tsp garam masala
· 1 large bunch of spinach or two handfuls, rinsed

PREPARATION:
In a large skillet or frying pan, sautee onions and garlic in olive oil until soft, about 3-5 minutes. Add chickpeas straight from the can, including all the water. Add spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are browned and soft.

Reduce heat, add spinach and cover. Allow spinach to wilt for 2-4 minutes. Serve immediately.

*CheriePie hits Print button

Thanks Nan! These look delish!! :tongue:

I LOVE Chana Masala! I'm a complete wuss when it comes to spicy food though, so only really mild stuff is edible to me :lol:

Thanks for sharing :)

Oh cool! The spices I've got, now I just need the spinach, coconut milk, and the lemon grass!

(If we have any in town... OK, that may be the part I omit. :rolleyes: )

mmmm...sounds yummy! I'm printing right now, too. Thanks! :D

Sounds good

HI, Kyri-

If you can't find fresh lemongrass, they make a lemongrass puree in a tube that's great and convenient. (They also have basil and pesto varieties.) It's sold in the specialty area of the produce section. Trader Joe's and a couple of other specialty grocery stores have frozen lemongrass, too.

I hope you enjoy the recipes! :)

-Nan

Thanks for these. I may try the chick pea dish on my 10 year old vegetarian daughter (with slightly less spice though!)

Mmmmm mmm looks good. Thanks Nan! :D

Thanks! I love coocnut rice too!
When I make my coconut rice, I sometimes add in a little bit of cumin or curry to give it a yellowish color and taste. You can also add in green pea, corn. My copy of recipe adds diced cucumber, avocado and toasted pinenuts on top. My hubby likes the non-veg version of throwing in some diced chicken and green pea while the rice cooks.

And toasting the rice does make a difference, though if you are short for time you can skip that.