Tim's Recipes

Welcome to my recipe repository that is mainly here for my own reference, but why not share with everyone else, right? Though most things on here will be Vegan, there will be a few non-vegan dishes. Key: - V = Vegan - D = Something died

Somali Fried Biscuits (Buskud Goos Goos) - D

Ingredients

  • 2 cups (280 g) All-purpose (plain) flour
  • ½ cup (100 g) Granulated white sugar
  • 1/8 tsp Salt
  • ¼ tsp (1.25 mL) Baking soda
  • ¼ cup (59 mL) Unsalted butter (melted)
  • ½ cup (118 mL) Milk (lukewarm)

Directions

  1. Combine all the dry ingredients and mix well..
  2. Add the butter and milk.
  3. Knead the dough for 5 minutes, then let it rest for 5 minutes.
  4. For crunchy biscuits, roll out the dough thin. For softer biscuits, roll out the dough a little thicker. Cut into a diamond shape.
  5. Fry in canola or vegetable oil using medium-low heat for 4 to 5 minutes.
  6. Place them in a sieve or a plate lined with paper towels.

Root Veggie Chili - V

Chili cooking in the pot

I love chili and make it for the family all the time; you can see my regular chili recipe here. But I am, or at least try to stay 99+% vegan if I can. This brings me here; I wanted chili for me, so I took my regular recipe and veganized it.

So the main change here is the replacement of meat with sweet potato and carrots.


Other than that, the only real big change is the switch to vegetable broth instead of beef.

So give it a go and let me know how you like it. The instructions are below.

Ingredients

  • 1 tablespoon olive oil
  • 1 large yellow onion -diced
  • 1 large sweet potato cut into small cubes
  • 2 carrots chopped
  • 2 1/2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoons brown sugar
  • 2 tablespoons tomato paste
  • 1 tablespoon garlic powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne pepper* -optional
  • 1 1/2 cups vegetable broth
  • 1 diced tomato
  • 1 (16 oz.) can black beans, drained and rinsed
  • 1 (12 oz.) can tomato sauce

Instructions

  1. Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
  2. Add the sweet potatoes and carrots to the pot and cook them partially for 5-10 minutes depending on the size of your pieces.
  3. Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
  4. Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
  5. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
  6. Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

Notes

I typically skip the cayenne pepper because I have young kiddo. Then, I put out some hot sauce for those adults that want to add some spiciness to their chili.

#chili #vegan #spicy

Chili - D

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion -diced
  • 1 pound 90% lean ground beef
  • 2 1/2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons granulated sugar
  • 2 tablespoons tomato paste
  • 1 tablespoon garlic powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne pepper* -optional
  • 1 1/2 cups beef broth
  • 1 diced tomatoe
  • 1 (16 oz.) can black beans, drained and rinsed
  • 1 (12 oz.) can tomato sauce

Instructions

  1. Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
  2. Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
  3. Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
  4. Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
  5. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
  6. Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

Notes

I typically skip the cayenne pepper because I have a young kiddo. Then, I put out some hot sauce for those adults that want to add some spiciness to their chili.

chili #beef

Vanilla Wafers - V

  • 3/4 cup spelt, white, or oat flour
  • 1/4 tsp each: salt and baking soda
  • 1/4 cup sugar, unrefined if desired
  • 3 tbsp vegan butter or oil
  • 4 tsp milk of choice
  • 1 1/2 tsp pure vanilla extract

Instructions
Preheat oven to 325 F. Combine dry ingredients in a bowl. Stir remaining ingredients in to form a dough. Either smush dough into a big ball or transfer to a gallon-sized ziploc and smush into a ball from inside the bag. Roll the dough out until very thin (see photo above). Cut shapes with a cookie cutter or jar lid. Bake 15 minutes on the center rack. They will get crispier as they cool.

#cookies

Moroccan Lamb Chili with Sweet Potatoes, Chickpeas and Kale - D

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion finely diced
  • 1 pound ground lamb
  • 4 garlic cloves minced
  • 1-2 tablespoon harissa (Moroccan chile paste)
  • 1 tablespoon ground cumin
  • 2 teaspoons sea salt
  • One 28-ounce cans fire roasted diced tomatoes
  • One 15-ounce cans chickpeas rinsed and drained
  • 1 medium sweet potato peeled and cut into ½-inch cubes (about 2 cups)
  • 2 cups beef stock or water
  • 2 cups frozen or fresh chopped kale
  • 2 tablespoons lemon juice
  • Greek yogurt for serving

Instructions

  1. In a large stockpot or Dutch oven, heat the oil. Sauté the onion over medium-high heat until soft, about 5 minutes. Push the onions to the sides of the pan and add the lamb. Cook the meat, breaking apart with your spatula, until nicely brown and cooked through, 5 minutes. Add the garlic, harissa (add more if you like spicy chili), cumin, and salt. Cook for 1 minute, or until the spices are fragrant. Carefully pour in the tomatoes and simmer, scrapping up any brown bits on the bottom of the pan, until the liquid has reduced, 15 minutes.
  2. Stir in the chickpeas, sweet potatoes, and kale. Cover with the stock. Bring to a boil, turn the heat to low, and simmer uncovered for 15 to 20 minutes, or until the sweet potatoes are tender and the chili has thickened. Remove from the heat, stir in the lemon juice, and taste for seasoning.
  3. Serve the chili with Greek yogurt and garnish with fresh chopped parsley or cilantro.

Recipe Notes

To make this in a slow cooker or crock pot, simply continue through step 2, omitting the sweet potatoes and kale. Cook on low for 8 hours. When ready to eat, stir in the sweet potatoes and kale and cook on high until the potatoes are tender, about 30 minutes.

lamb

Persian Rice (Tahdig) - V

Ingredients

  • 2 tbsp Vegan Butter enough to also coat the bottom of your large pot
  • 4 cups dry basmati rice
    • ½ tsp ground saffron mixed into ¼ cup hot water

Instructions

  1. Boil water in a large pot and add plenty of salt (just as you would if you were cooking pasta) and 4 cups rinsed rice. Put stove on med-high heat. Don’t let it over-boil. When the rice is just hard in the middle and soft on the outside (al dente rice!), turn off the burner and drain the rice into a colander.
  2. Add ghee to the large pot to cover the bottom of it and put on med heat. Add the rice to the pot, poke some holes with the back of a spatula almost to the bottom of the pot to release steam, and cover.
  3. When steam rises to the lid of the pot (this is easy to tell with a clear lid, otherwise wait about 5 minutes) remove the lid and add dollops (approximately 2 tbsp) of ghee along with the saffron-water mixture to the top of the rice. Replace the lid with a large folded napkin or kitchen towel placed directly and tightly underneath it to catch the steam.
  4. After about 5 minutes, put on med-low heat for ~30 min or until the pot sizzles when you splash a couple drops of water on the side of it—whichever happens last. You can either carefully flip the rice over onto a serving platter so that you can see the beautifully crisp tahdig (crispy rice at the bottom of the pot) or just serve yourself directly out of the pot, but make sure to dig for some tahdig at the bottom! It’s a treat!

#persian

Spicy Potato Soup - V

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, halved and chopped
  • 2 large potatoes
  • 1 teaspoon salt
  • Pinch black pepper
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 2 1/2 cups vegetable broth
  • 1/2 cup almond milk or other non dairy milk

Instructions

  1. Heat the olive oil a large pot or dutch oven over medium-high heat. Add the onion, garlic, carrots, and potatoes. Saute for 10 minutes, until the veggies are tender.
  2. Add the salt, black pepper, chili powder, paprika, and vegetable broth. Bring to a boil and then reduce heat to medium. Simmer for 15- 20 minutes, until potatoes can be pierced easily with a fork.
  3. Transfer half of the soup to a blender. Add the almond milk and blend for 30 seconds, or until mixture is smooth.
  4. Add blended soup back into the pot and season with more salt/pepper, to taste. Serve with sriracha or hot sauce of your choice.

#soup

Misir Wat - Spiced Red Lentils -V

Ingredients

  • 4 tablespoons niter kibbeh(vegan) , divided
  • Homemade Niter Kibbeh (strongly recommended)
  • 1 large yellow onion, very finely diced
  • 3 cloves garlic, finely minced
  • 1 Roma tomato, very finely chopped
  • 3 tablespoons tomato paste
  • 2 tablespoons bebere , divided
  • 1 cup red lentils, rinsed
  • 2 1/2 cups Vegtable Broth (vegetarians: use Aneto Vegetable Broth)
  • 1 teaspoon salt

Instructions

  1. Melt 3 tablespoons of the niter kibbeh in a medium stock pot. Add the onions and cook over medium-high heat for 8-10 minutes until golden brown.
  2. Add the garlic, tomatoes, tomato paste and 1 tablespoon of the berbere and cook for 5-7 minutes. Reduce the heat if needed to prevent burning.
  3. Add the lentils, broth and salt, bring it to a boil, reduce the heat to low and cover and simmer the lentils, stirring occasionally, for 40 minutes (adding more broth if needed) or until the lentils are soft.
  4. Stir in the remaining tablespoon of niter kibbeh and berbere. Simmer for a couple more minutes. Add salt to taste.
  5. Serve with Ethiopian injera.

#ethiopian #vegan

Fesenjan (Pomegranate and Walnut Stew) - D

Fesenjan (Pomegranate and Walnut Stew)

Prep time: 15 min
Cook time: 1 hour 30 min
Ready in: 1 hour 45 min
Yields: 6 to 8 servings

INGREDIENTS

3 cups walnuts
4 tablespoons oil
1 large onion peeled and chopped
8 skinless chicken thighs
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon turmeric
2 cups water
1¼ cups pomegranate concentrate/ molasses
2 tablespoons fresh lemon juice (optional)
2 teaspoons sugar (optional)
¼ teaspoon saffron (optional)

INSTRUCTIONS

  1. Toast the walnuts in a large sauté pan over medium-high heat for about 3 to 4 minutes or until fragrant. Stir frequently to prevent walnuts from burning.
  2. Add the toasted walnuts to the bowl of a food processor fitted with a steel blade. Process until the walnuts are finely ground. Pulse the machine instead of running it continuously in order to control the texture better. If the walnuts stick to the sides of the bowl, stop the food processer to scrape down the sides.
  3. Heat oil in a medium size pot. Add chopped onions, fry over medium high heat for about 5 minutes or until golden brown. Add chicken thighs, brown each side 2 to 3 minutes. Add ground walnuts, salt, pepper, turmeric, saffron and 2 cups of water. Bring to a boil. Stir in pomegranate molasses. Reduce the heat to low, cover and cook for about 1 hour and 20 minutes, stirring occasionally to prevent the walnuts from settling at the bottom of the pan and burning. The sauce thickens and darkens in color as it cooks.
  4. Skim the excess walnut oil from the surface of the sauce before serving the dish. Serve over white basmati rice.

Notes

  • Pomegranate molasses can be very sweet, very sour or in-between depending on the brand used. Taste the sauce and adjust the sweet and sour balance to your taste. If the sauce is too sour add 1 to 2 teaspoons of sugar, stir and taste before adding more. If it’s too sweet, add 1 to 2 tablespoons of fresh lemon juice. If the sauce is too thick add more water. If it’s too thin simmer without the lid.
  • Dishes with liquid reduce in volume during cooking and their flavors intensify. The longer they cook, the saltier and stronger the flavors will be. Always taste and adjust the seasoning at the end of cooking.

#persian #chicken