We made our first Sunday Dinner last night! It went really well, and I’m looking forward to sharing these meals with you. It’s been a long time now that I’ve been talking about learning to cook and I have done a little here and a little there but continue to fall back on unhealthy convenience foods. This year is the year that I start really turning things around and learning to feed myself properly.
For this Sunday’s dinner we used Appetite for Reduction by vegan wizard Isa Chandra Moskowitz. I’m never 100% sure if it’s ok to share a recipe that I got from a book because the recipe is totally not my property… I feel like you should support the author/chef by actually purchasing the book yourself, but I will share what we did and strongly suggest that if you try it and like it then get the book!
Cranberry Cashew Biryani (pg 67)
1 tsp vegetable oil
1 tsp cumin seeds
1 tsp mustard seeds
3 cloves minced garlic
1 cup diced carrots
1 cup brown jasmine rice
1 tsp garam masala
1/4 tsp turmeric
1/4 tsp red pepper flakes
1/4 tsp salt
2 1/2 cups water
1 tbs tomato paste
1/4 cup dried cranberries
1/4 cup cashew pieces
1/2 cup frozen peas
Chopped fresh cilantro
Preheat a large pot over medium heat. Pour the oil into the pot and add the cumin and mustard seeds. Cover the pot and let the seeds pop for about a minute. Add the garlic and saute for 1 minute. Then add the carrots, rice, garam masala, turmeric, red pepper flakes, and salt, stirring constantly for about 1 minute. Add the water and tomato paste, cover and bring to a boil. Once boiling lower the heat and cook, covered, for about 40 minutes. After 40 minutes the water should be mostly absorbed and it’s time to stir in the cashews, cranberries, and peas. Cook for 15 minutes until the water is fully absorbed. Give the rice a good stir and serve with fresh cilantro.
To go with the rice we also made up some baby carrots and biscuits, both of which were super simple.
Sweet and Salty Maple Baby Carrots (pg 105)
1 pound bag of baby carrots
2 tbs pure maple syrup
1/2 tsp kosher salt
Preheat the oven to 375 deg F. Line an 8″ baking dish with tinfoil and spray with cooking spray. Put the carrots in the pan and drizzle with syrup. Sprinkle with salt and toss to coat. Bake in the oven for around 30 minutes, flipping once.
These sweet potato drop biscuits are the BEST biscuits I have had since I was a kid. And they don’t have any shortening in them!
Sweet Potato Drop Biscuits (Pg 253)
1 cup mashed cooked sweet potato
3 tbs canola oil
1 tbs pure maple syrup
1 tsp apple cider vinegar
1/2 tsp salt
1 cup all purpose flour
2 tsp baking powder
1 tsp ground nutmeg
Preheat the oven to 400 deg F and line a baking sheet with parchment paper. In a medium bowl whisk together the oil, maple syrup, apple cider vinegar, and salt, then add the mashed potatoes. Add the baking powder, nutmeg, and flour. Be careful not to over mix. The dough should be thick but not too dry. Roll the dough into golf ball sized pieces and press them slightly down into biscuit shapes on the parchment. Bake for 10-15 minutes or until lightly browned.
This dinner was sooooo amazing! The biscuits are our new favourite thing, and the carrots were super simple and tasty. These recipes were a big hit, even J was satisfied and he’s not a huge fan of vegan food.
We finished the dinner off with some of our coconut ice cream from the other week with some sprinkles and banana slices.
This meal was a big hit, stay tuned for next week! ❤