INGREDIENTS:
Comforting Chickpea Potato Spinach Soup

* Chickpeas
* 1 onion, chopped finely
* 1 large tomato (or 3 small tomatoes), cut into small pieces
* 2 potatoes, cut into small pieces
* Spinach, cut into large pieces
* 3 garlic cloves, cut into small pieces
* 2 tablespoons bouillon powder
* 1½ tablespoons paprika powder
* 1 liter water
* Olive oil
* Salt
* Pepper

Exotic Spicy Black-Eyed Bean Curry

* Black-eyed beans
* 1 onion, cut into pea size
* 3 tomatoes (or 6 small tomatoes), cut into small cubes
* Ginger slices
* 1 teaspoon chili powder
* 1½ teaspoons turmeric powder
* Coconut milk
* Olive oil
* Salt
* Pepper
* Coriander (to garnish)
PREPARATION:
Comforting Chickpea Potato Spinach Soup:

1. Boil water with 2 tablespoons of vegetable bouillon.
2. The water boils. add the chickpeas.Stir it a bit.Turn down the flame so it can simmer until it is done.
3. Put olive oil in the pan.When it’s warm, add the onion, and the garlic.Stir fry till golden brown.
4. Add the potatoes then the paprika powder; and a little bit of water so the potatoes can be cooked quicker.The potatoes must be cooked until they are just done.Puncture it with a fork once in a while to see if it’s done. When the water is evaporated, add a bit more.
5. When the potatoes are cooked, add the mixture to the soup.Turn up the heat for the soup a bit, and cook everything until it is done probably take 10-15 minutes.
6. When the soup is completely done, add the tomatoes and spices (salt and pepper), season to taste.Turn off heat.
7. Add the spinach at the end.

Exotic Spicy Black-Eyed Bean Curry

1. Pre-cooked the black-eyed beans for 1 hour in the pressure cooker.
2. Put olive oil in a pan, wait a bit until the oil is hot. Add the onion along with the ginger into the pan, stir fry them.
3. When the onion is golden brown, add the black-eyed beans.Add a little bit of water so that it doesn’t burn.
4. Season the beans with 1 teaspoon of chili powder, and with 1½ teaspoons of turmeric powder. Stir it well.
5. Then add the tomatoes.Keep stirring until the tomatoes is done.
6. Add in the coconut milk.Leave the pan on the stove for 10 minutes.
7. Turn up the heat a bit, and then wait until the curry is done.Put the lid on the pan so that it’ll cook faster.
8. When it’s done, season it with salt and pepper.Add more or less according to taste.
9. If it’s not spicy enough, add more chili powder.

video link: http://suprememastertv.com/veg/?wr_id=574&goto_url=&page=16#v (In Dutch)

1 1/2  cups AP flour

1/2 teaspoon salt

1 1/4 cup cold vegan butter

1 T cold water

Sift the flour and salt into a large mixing bowl and add the cold vegan butter in chunks.  Mix with your hands and in the middle of it, add the cold water.  Once you have a big ball of dough, you’re ready.  Wrap it in plastic and refrigerate for about an hour before using.  You can do this up to 24 hours in advance, too.

When you’re ready to pull it out and use the pie crust, just sprinkle a little flour on your surface and remove the ball of dough from the fridge.  Knead it a few times with your hands to get some of the flour on it and then roll it out with a rolling pin to fit the pie pan that you are using.  Or, if you are making small pastries or empanadas, this would be your cue to cut it into the shapes you will be needing.

Happy Cooking!

Make sure to eat immediately after cooking.  They don’t make very nice left overs!

What you need:

6 whole apples, peeled, cored, and cut into rings 1/3 inch thick

2 cups gram flour

1 can or bottle of light beer (you can use cider if you like, I prefer it)

oil for frying

1 cup powdered sugar sifted with 1 T cinnamon, for dusting

First, make your batter by whisking the cold beer or cider into the gram flour.  Make sure your liquid is cold, that makes a thicker batter.  Set your apple rings near the batter and line a plate with paper towels.  Set plate near your pan with frying oil.  Heat the oil on med/high heat until its ready for deep frying.  Using tongs, dip one of the apple rings into the batter and place in the oil.  Cook until the batter has turned golden brown on all sides and then place on the plate with the paper towels.  Do this again until all of the apple slices are used up.

When ready to serve, garnish by dusting the beignets with the cinnamon sugar.  Serve with lemon wedges.  Enjoy!

What you need:

2 cups all-purpose flour

2 t  baking powder

1/2  t salt

1 T  vanilla extract

1/2 c  vegan butter

200 ml  vanilla soymilk (you can use regular, I just like the vanilla flavor)

For the filling:

1 cup sugar

1 cup  vegan butter

5 T cinnamon

(you will be using half of this for the filling and the other half gets slapped on top of each cinnamon roll when it comes out of the oven!)

So, mixing the dough is really simple.  Just mix the dry ingredients together and crumble the butter in with your hands.  Wash your hands and pour in the soy milk and the vanilla.  Mix until smooth and put in the fridge for about 10 minutes.

After you take it out, roll it into a giant rectangle and spread half of the filling on with a spatula.  Roll it up longways and cut the cinnamon rolls a little less than 1 inch in thickness.  Slightly tighten them up by pulling on the end bit and rolling them up a little tighter and then gently press with your hand.   Bake about 15 minutes at 350 F and then remove and spread the remaining filling on the tops of each roll.