Now that I’m back from holidays and my stomach is starting to feel a little emptier I turn my attention towards good and tasty vegan food. Specifically we’ll take a look at the best and super easy vegetarian korma recipe that is a really yummy vegan korma that your friends will die for.
And following that we add some tasty vegan peanut butter cookies for dessert which are super easy to make. Why peanut butter cookies? Well, I love peanut butter anything and got to talking with one of the readers of this blog and she was kind enough to send me this great tasting peanut butter cookie recipe. So let’s get to it!
Vegetarian Korma Karma
Korma traditionally is made either with paneer which is cheese or with nuts. Seeing as how this korma is vegan we’ll be going with nuts and using vegan valor’s world famous and super duper easy cashew cream in place of real cream or milk.
You can call this korma karma a navratan korma which means “9 gems”. 9 healthy gems for you in the shape of different vegetables 🙂
1 to 2 tablespoons vegetable oil
1 white onion diced – though any colour will do
1.5 tsp fresh minced ginger
4 to 6 cloves garlic – pressed
2 small white potatoes cubed
4 carrots cubed
1 cup frozen green peas
1 cup cauliflower florets chopped coarsely
0.5 cup corn
1 green pepper cubed
1 cup coarsely chopped spinach or 0.5 cup frozen
1 jalapeno seeded and diced
1 4 ounce can tomato sauce
0.25 cup crushed cashews – salted or unsalted is fine
1.5 tbsp curry powder
1 cup heavy cashew cream – 1 for 1 of a good soy milk can be used or thick coconut milk (one of my favs)
In a pot over medium heat cook the onions in the oil until translucent. Then add the ginger and garlic and cook for just a minute or so more.
Add the potatoes, carrots, cauliflower and green pepper into the mix as well as the tomato sauce. Also add the curry powder, jalapeno and crushed cashews. Mix well and cook for 5 to 10 minutes to blend flavours.
Next add in the cashew cream and the remaining veggies i.e peas, corn and spinach. Lower heat to low to medium (around 3 on a 10 numbered dial), and let simmer for 20 to 30 minutes until potatoes are fully cooked.
Feel free to add more water, tomato sauce and/or cashew cream/soy milk/coconut milk to get the consistency you want. I like mine thicker.
Can be served over rice or just as is. Nutritional info is just as is.
Umm Num Num Vegan Peanut Butter Cookies
These are great tasting and super easy peanut butter cookie recipes. Courtesy of Coral Kitten who says they can be made into cupcakes too.
Below is the verbatim recipe and suggestions as sent to me:
1/2 cup brown sugar
1/4 cup white sugar
Or reverese it if you like 🙂
1/4 cup vegan margarine. (Earth Balance Margarine is one I find easily) or 3-4 tbsp of oil (this is what I used on my second batch and it made no difference)
1/2 cup peanut butter
1 tbsp soymilk (or other vegan milk) or more as needed
1/2 tbsp vinegar
1 cup all purpose flour or 1 cup whole wheat flour (This is what I only use)
1 tsp baking powder
1/2 tsp salt
1. In a mixing bowl add flour, baking soda, salt, sugar and mix well
2. Add peanut butter and incorporate it well. As if you were mixing dough
3. Add vinegar
4. Add soymilk and mix, slowly add more and more until you get the perfect consistency.
5. Now bake them like regular cookies on 350 degrees for 10-15 minutes. I usually put them in pre-heating and check every 5 minutes til they are
6. You can also make them into cupcakes by making the dough less thick and placing them in a greased cupcake container.
Okay, there you have it my vegan friends. Surely by now we are over the hump of Christmas and holiday gorging. Time for some healthy Indian vegan korma that gives you good karma. And not to forget a little dessert. My sweet tooth needs its due care and feeding too 😉