Living Vegan In Charlotte, NC – Easy Vegan Recipes – Vegan Restaurant, Product, and Cookbook Reviews

Meatless Mains rss

Sweet and Spicy Curried Butternut Squash

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October 13, 2017

“Each year, the Great Pumpkin rises out of the pumpkin patch he thinks is the most sincere …” – Charles Schwartz  Does anything say October louder than pumpkins and winter squash? My original intent was to make kaddu ki sabzi – an Indian spicy, salty, sweet and sour pumpkin dish that gets all of your… Read More ›

Chili Polenta Bites

Autumn – The year’s last, loveliest smile. – William Cullent Bryant In my last post I talked about transition foods and the gradual move from light, simple Summer foods to warmer, heartier fare. A prime example is chili. A bowl of hot, steaming chili is enjoyable to eat in cooler temps, wearing jeans and a… Read More ›

Spicy Indian Quinoa with Chickpeas, Cherry Tomatoes, and Wilted Spinach

“It was a beautiful, bright Autumn day, with air like cider and a sky so blue you could drown in it.” – Diana Gabaldon, Outlander The seasons are transitioning. In Charlotte, it’s subtle. Daytime temps are still in the 80’s. Leaves are still green. But the humidity has eased. Nights are longer and cooler. The… Read More ›

Fast and Frugal Franks & Beans (Vegan)

This recipe is perfect for those last-minute cookout invitations. It’s fast – for when you don’t have time to cook, or don’t have time for your trademark bean salad/potato salad/pasta salad to chill. It’s easy, if you don’t feel like cooking. And it’s inexpensive – less than a tub of hummus and a bag of… Read More ›

White Lightning Rajma Masala (Mixed Kidney Bean Curry)

My partner is a man who likes his rice and beans. Specifically, he likes his rice and beans on Sunday. Every Sunday. According to him, it’s the only acceptable meal to serve on a Sunday evening. (I’ve tried serving other foods, but he was NOT amused.) So it was with dismay I discovered I only… Read More ›

Balayez! Jambalaya! (Five Vegan Variations)

In my last post I shared some of the history of that classic New Orleans/Mardi Gras dish, Jambalaya. As promised, I will now share my base recipe and several vegan and gluten-free variations. First, I admit that Jambalaya is an easy recipe to veganize. Faux versions of sausage and chicken have gotten so common (and… Read More ›

New Orleans Red Beans and Rice – The Recipe

Yesterday I shared a bit of the history of that New Orleans/Mardi Gras classic, Red Beans and Rice. Today, I’m sharing my family recipe – tweaked to be vegan. First, a few pointers … Red beans and rice have a long cooking time, but very little hands-on time. You do a little chopping and sauteeing… Read More ›

Perfect Vegan Quesadillas

I have to admit, I’m not a fan of most commercially vegan cheeses – at least not the more widely available, inexpensive ones, like Daiya. So when I became vegan, I assumed I would never enjoy a cheese quesadilla again. Don’t get me wrong – I had vegan cheese quesadillas, I just didn’t enjoy them…. Read More ›

Khichdi for Colds

Khichdi For Colds – And Flu, And Whatever Else May Ail You

I am normally a healthy person who rarely gets sick. Therefore, when I do get sick I make up for lost time. I don’t just become ill, but dramatically, flamboyantly ill.  Like last week. “A little tiredness” from a beautiful weekend trip to Asheville quickly morphed into 102 degree fever, chills, and bronchitis. Fortunately, while… Read More ›

Wild Rice And Cranberry Stuffed Acorn Squash

Today, at work, a co-worker told me to “stuff it.” “Thank you, I think I will!” I replied, amazed. How on earth did she know I was thinking about acorn squash? Acorn Squash is my very favorite of all the winter squashes. They are easy to halve and de-seed. You don’t have to peel them…. Read More ›

October Gold and Black Dal (Vegan, Gluten Free)

This mixed dal always reminds me of Autumn. It’s partly the earthy taste; partly the autumnal coloring (golden split chana dal with flecks of black urad dal). And partly, it’s just that once October comes, I am yearning for comforting soups and stews, chilis and dals. This creamy, delicious dal is the perfect meal for… Read More ›

Palak Dal (Ginger Lentils with Spinach)

There is a saying that there are as many ways to make dal as there are cooks. That’s a very accurate statement.  Even if two cooks start with similar ingredients,  the results can be very different. One may use onion and garlic; another might avoid those. One cook might like more heat. One cook might… Read More ›

Baingan Aloo (Spicy Eggplant with Potatoes)

Would you believe it if someone told you they were going to make a truly delicious dish out of an eggplant, a potato, a tomato, and some spices? I didn’t, when my partner told me that some six years or so ago. My adoring lips formed words along the lines of, “That’s wonderful, sweetie!” while… Read More ›

Curried Zucchini Squash (Vegan, Gluten Free)

Late February, a string of severe thunderstorms raged through Charlotte, N.C. Many areas were spared the predicted heavy rains. What Charlotte wasn’t spared from was the gale-force winds, which knocked out electricity and blew down trees. We were allowed to leave early from work after the power went out and it became obvious it wasn’t… Read More ›

Lauki ki Sabzi (Indian Squash) – Vegan, Gluten Free

  If you’ve ever been to an Indian grocery, no doubt you’ve noticed the enormous, pale-green squash. It’s variously called bottle gourd, lauki, long melon, opo squash, and calabash squash. It’s more similar to summer squash (zucchini, yellow crookneck) than winter squash (butternut, acorn), with a thin skin easy to pierce and a light, delicate,… Read More ›

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