#249 The Case of Butter Chick Peas

4 tablespoons vegetable oil

2 onions, chopped

4 teaspoons Tandoori barbeque masala

1 teaspoon cayenne

1 teaspoon chilli powder

2 inches ginger, roughly chopped

4 cloves garlic

28-oz-can tomatoes

3 19-oz-cans chick peas, drained and rinsed

1 cup water

5-1/2-oz-can tomato paste

2 tablespoons lime juice

1-1/2 cups vegan cream

1/2 cup vegan milk

1/4 cup cilantro, chopped

salt

4 naan, cut in wedges

In a large pot over medium heat, sauté the onions in the vegetable oil for 5 min. or until softened.

Stir in the tandoori barbeque masala, cayenne and chilli powder. Cover and simmer for a couple min., stirring occasionally.

Pulse the ginger and garlic in a blender until finely chopped. Add the tomatoes and the sautéed onions and spices, and blend.

Pour back into the pot. Stir in the chick peas, water and tomato paste. Simmer 30 min.

Stir in the lime juice, vegan cream, milk and cilantro. Salt to taste.

Serve with toasted naan.

Serves 4.

♥ Becki

Comments

#39 The Case of Yogurt and Honey Ranch Salad Dressing and Dip

H ow to make a traditional tossed salad your own? Use the freshest greens, the crispest cucumbers, the most succulent tomatoes, and MAKE YOUR OWN DRESSING! Yogurt and Honey Ranch Salad Dressing and Dip 1/2 cup 2% yogurt (or vegan yogurt) 70g (about 1/2 cup) feta, chopped (or vegan feta) 1/3 cup light mayonnaise (or vegan mayo) 1/8 teaspoon garlic powder salt pepper honey (or agave syrup) Blend together all the ingredients, including salt, pepper and honey to taste. Thin with water if needed for that perfect pour. Serves 3-4. ♥ Becki

Welcome Foodies!

Wonderful to meet YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)

#110 The Case of Poutine

"Poutine is a typical Canadian dish (originally from Quebec ), made with French fries , topped with brown gravy and curd cheese ."—Wikipedia N utritionists worldwide may be screaming in horror that poutine has captured the world by storm but, proud Canadian that I am, I'm shouting, "Yippee!" To be sure, vegetarians are reputed to eat more along the lines of tofu, broccoli and brown rice but an occasional poutine won't kill us. In fact, fast-food poutine makes quite a comforting indulgence! Did you know that poutine gravy, which is generally made from a mix, is vegetarian? Valerie of McCormick Canada Inc. confirmed to me by phone that Club House Brown Gravy Mix contains no meat products. Silly to write out a recipe. All you do is sprinkle French fries with cheese curds then pour brown gravy over top. Seriously...yum! ♥ Becki PS To leave me (and Cynthia) a message, click on the comment button below.

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