Curried Carrot Soup

This soup is invigorating, satisfying and a delight to sniff. To smell, I mean. Lovely as it is, I would not recommend ingesting this soup through the nose.

2 tbsp. olive oil
small onion, diced
1/2 teas. salt
1/2 inch ginger, minced
2 lbs. carrots, peeled and chopped
1 tbsp. curry powder
5 cups water
1/8-1/4 teas. cayenne, to taste (remember, the heat will increase as it sits and the flavor sets up, so it’s best to start small and increase in tinny, little increments)
1 1/2 cups coconut milk (can use low fat, if desired)
1 teas. cinnamon

raisins to garnish

In a large stockpot, heat oil. Add onion and saute for about 2 minutes, until it begins to soften. Add salt ginger and continue sauteing until onions and ginger are soft and fragrant. Add curry powder and stir to coat onion/ginger mixture. Add carrots, water and cayenne. Bring mixture to a low boil than lower temperature and simmer mixture with a lid, stirring often, until carrots are tender and break apart easily with a fork, about 25 minutes.

Using an immersion blender, or in batches in a standing blender, puree soup mixture. Return to stockpot, if using standing blender, and add coconut milk and cinnamon. Mix to combine and let coconut milk heat through. Serve soup with raisins for a delicious flavor contrast.

Serves 5-6


This soup’s origins are debated, but it’s creamy and addictive flavor is undeniably good. You can always use onions in place of the shallot.

1 tbsp. margarine
3 medium leeks, washed and finely chopped
1 shallot, minced
2 medium sized potatoes, peeled and chopped
1/2 teas. salt
4 cups veggie broth
1 cup soy milk or creamer (other non-dairy will work, but may separate)
black pepper and spring onions to garnish

In a stockpot, melt margarine over medium heat. Add leeks and shallot and sautee until translucent. Add potatoes and veggie broth and mix to combine. Simmer with lid on until potatoes are tender and break apart easily with a fork. Add soy milk and stir.

You can puree this soup in several different ways. Reserving much of the liquid, you can puree it in your food processor and then whisk in the liquid. You can also use a blender or an immersion blender directly in the pot. Transfer blended soup into a heat resistant bowl, cover, and put in fridge to chill. Serve soup with fresh cracked pepper and spring onions to garnish.


Yields: 30 pierogi

1 tbsp. ground flaxseed
2 tbsp. water
2 cups flour
1/2 teas. salt
2 tbsp. oil
1 cup water

In a small bowl, combine flax with 2 tbsp of water. Whisk and let sit to thicken. In a large bowl, combine flour and salt. Make a well in the flour and add the oil, water and flax mixture. Mix until well combined, kneading on a clean surface until a nice dough comes together.

Roll out dough to 1/16 inch thickness and cut into 3 inch circles using a biscuit cutter or the mouth of a tall drinking glass. You will need to reknead the scraps and roll them out to cut out all 30 pieces of dough. Fill with prepared filling, scooping 1-2 tablespoons of filling onto one side of the dough circles. Fold over dough and pinch to seal. Submerge sealed pierogi in boiling water for 2-3 minutes, until they float, and remove.

If freezing, place in a single layer on a wax paper lined cookie sheet and freeze for several hours until frozen. Remove and put frozen pierogi in a freezer bag. Good for up to 6 months. If cooking after boiling, sautee pierogi in melted margarine (and onions, if savory pierogi) until lightly browned and crisp on the bottom. Flip over and let the tops cook lightly. Serve savory pierogi with sour cream and spring onions or chives. Sprinkle sweet pierogi with powdered sugar.

Potato filling: (fills 30 pierogi)
2 large potatoes- Red or Yukons (not too starchy, but not too creamy)
1 tbsp. light miso (optional)
3-4 tbsp. margarine
1/4 cup roasted garlic or 3 cloves raw garlic, minced
2 tbsp. minced raw onion
milk as needed

Peel, chop and boil potatoes in water until soft when pierced with a fork. Drain water and add miso, margarine, garlic and onion. Mash ingredients together with a potato masher, adding milk as needed, until mixture is mixed through. Potatoes should be well blended, but not too creamy, they need to able to hold up in the dough. Let cool before using.


Mango Chutney

2 tbsp. vegetable oil
1/2 teas. red pepper flakes
1 medium red onion, diced
1 inch ginger, peeled and minced
1/2 cup diced red bell pepper
1 large ripe mango, chopped (about 1 1/4 cups)
1 tbsp. sugar
2 tbsp. mild vinegar (I used rice vinegar)

In a pan over medium low heat, heat oil. Add red pepper flakes and cook for about 30 seconds. Add onion and cook for about 1 minute, stirring frequently. Add ginger and bell pepper and cook until onion is translucent, about 2 minutes. Add mango and mix well. In a small bowl, combine sugar and vinegar and then add to mango mixture. Cook covered, stirring often, until mango starts to soften, about 8-10 minutes. Remove from heat and transfer chutney to a bowl to cool.

Then, I needed to make my aioli.


Garlic Cilantro Aioli

3/4 cup vegan mayo
1 medium sized clove garlic, crushed
1/4 cup cilantro, chopped

Combine all ingredients in a food processor and pulse until cilantro is chopped and well-combined.

And then, of course, the star of our show. I decided to try using the garam masala in the batter for the zucchini. I wasn’t sure if I was going to do zucchini coins or thin strips, until I spied these little guys at the farmer’s market.


You can’t quite tell from the picture, but these zucchini were tiny, just a bit thicker than a finger. I cut them into fourths. If you can’t find zucchini this little you should cut your zucchini into thin coins.

Fried Zucchini Masala

1 1/2 cups zucchini ( cut into thin strips or coins)
1 cup flour
1 1/2 teas. garam masala
1/4 teas. salt
1 1/4 cups soy milk
oil for frying

Wash and cut zucchini to desired size. When it comes to frying a vegetable, it is better to err on the side of thinness. In a medium sized bowl, combine flour, garam masala, and salt. Whisk together to combine. Whisk in milk, to a thickness similar to pancake batter.

In a large pan, heat about 3/4 inch of oil on med-high heat. Oil is ready when a small piece of zucchini sizzles on contact. Dip zucchini in batter (you can mix them all in and just let them sit in the batter if you want. Carefully fry dipped zucchini in small batches (to avoid contact) until golden brown. Remove with a slotted spoon and let drain on a plate lined with paper towels. Repeat with remaining zucchini. Serve with aioli and chutney.


Savory Holiday Tart

1 recipe pie crust, minus sugar (I used white whole wheat flour to make it more savory)

1 medium onion or 2-3 shallots, diced
2 cloves garlic, minced
2 cups cremini mushrooms, rinsed and sliced
2 cans chickpeas, drained and rinsed
white wine
thyme (finely chopped)
rosemary (finely chopped)
1/4 cup nutritional yeast
soy sauce
balsamic vinegar

3-4 cups of pearl onions, skin peeled (You could also make regular caramelized onions to top, if you don’t want to deal with the pearl onions)
sprinkling of sugar

Make pie crust per directions. Wrap and let chill in fridge.

In a large skillet, saute onions and garlic in some oil. Add mushrooms and cook until onions are translucent and mushrooms are cooked down. Drain off any liquid. Add chickpeas and saute for about 10 minutes on medium stirring often and adding splashes of wine to deglaze the pan as needed. Add nutritional yeast and herbs to your liking (I used about 2 tbsp. of thyme and 2 teas. of rosemary. Add a nice splash of soy sauce, about 2 tbsp, and a small splash of balsamic vinegar, about 1 tbsp max. Mix to combine and spoon mixture into a food processor. Process while adding more wine as needed and scraping down the sides of the processor, to make a mixture like a thick pate. Set aside.

In a pan, melt a about 1-2 tbsp. of margarine. Add peeled pearl onions. Sprinkle with a little sugar and cook on a medium heat, stirring often, until onions are translucent and they begin to caramelize, about 15 minutes. Add wine as needed to deglaze.

Remove pie crust from oven. Press crust into the bottom and sides of a 12- inch tart pan. You may not use all of the crust, depending on how thick you make it. Spread in chickpea mixture and smooth with a spatula. Top with onions.

Bake at 400 covered with tin foil for about 45 minutes, then remove foil and bake for an additional 10-15 or until top is set. Let tart sit for 10-15 minutes before serving.

You can easily prep this recipe the night before and refrigerate it, drive 5 1/2 hours in holiday traffic and bake it upon arrival. I feel about 95% confident that you could also bake it the night before, cool and refrigerate and then reheat it in a 350 oven for about 15-20 minutes with tin foil on it.


Vegan Pizza Rolls

1/2 cup warm water
1/2 teas. sugar
1 package rapid-rise yeast (1/4 oz or 2 1/4 teas.)
1/4 cup margarine, melted
1 1/2 cups flour
1/4. teas. salt

1/2 cup vegan pepperoni, chopped
1 cup vegan mozzarella, shredded (I used Teese)
3 tbsp. dried oregano
marinara or pizza sauce for dipping

In a large bowl, combine water and sugar and stir. Add yeast and let sit until foamy, about 3 minutes. In another bowl, combine flour and salt. Add the margarine to the water mixture and then add flour, 1/2 cup at a time until a sticky dough forms. Turn out onto a clean, floured surface and knead until smooth and elastic, about 5 minutes, adding flour as needed. Place in an oiled bowl and turn to coat. Cover and let rise until doubled, about 1 hour.

Preheat oven to 450. I recommend using a pizza stone if you have one. Prepare pepperoni, mozzarella and oregano. Roll out dough into a 18 x 24 inch square and cut into strips about 1 1/4 inch by 3 inches.

On one side of each strip, place a pinch of each filling component. You need to be able to fold and seal them, so keep that in mind when filling them.

Roll over the naked side of the strip to cover the filling and pinch to seal. You may need to brush with a little water to get the dough to seal. If they don’t look beautiful now, don’t worry. They will get nice and puffy when they bake.

Brush or spray with a light coating of olive oil. Bake for 10-12 minutes in the oven, until lightly browned. You can also bake them for about 9 minutes in a toaster oven at 400 degrees. They will turn out fine, but the bottoms won’t be as crispy. Serve warm with marinara sauce. They reheat beautifully in a toaster oven.

Makes, approximately 30 rolls.

Setain Pot Roast

This seitan is extra nice because it requires no kneading. It is wrapped in cheesecloth and tied up with kitchen twine. The seitan works against this confinement while it cooks, kneading itself for a tender but firm texture.

Makes a large seitan roast, for a 5.5 quart crock pot. Easily feeds 4-6 people.

2 cups vital wheat gluten
1/4 cup flour
1/2 teas. ground pepper
1/2 teas. salt

1/2 small onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1/4 cup olive oil
1 1/2 cups water
1 tbsp ground sage
1 tbsp dried oregano

In a large bowl, combine first 4 dry ingredients. In a food processor, finely chop the onion, celery and garlic. Add to a small bowl with olive oil, water, sage, and oregano and whisk to combine. Add wet to dry mixture and combine well. Let sit for about 5 minutes to let the gluten plump up. If you like “meatier” seitan, you can knead it for about 3 minutes to make it chewier.

Unroll a piece of cheesecloth twice as big as the roast. Lay the roast on one end and roll to cover twice. Secure with kitchen twine.

Mix 4 cups of veggie stock with 1/4 cup of low sodium soy sauce and 1 tbsp of toasted sesame oil. Place roast in the bottom of the crock-pot and fill it in with chopped onion, garlic cloves, potatoes and carrots, if you choose. Pour veggie stock mixture over it. Add water as needed to make sure roast is covered with liquid.

Cook on low for 6-8 hours or until potatoes are soft, rotating the roast once, if you are around (no biggie if you’re not).

2 Responses to “savory/meals”

  1. Maria Angelova Cerah at 4:26 pm #

    Hey Kris,
    It’s Maria from The 1 Crash group. I am reading through your recipies and I can’t wait to start trying them! Thank you for sharing your blog!

    It was soooo nice to meet you and I hope that we will continue being in touch in the future!

    See ya around!


    • Kris at 8:31 pm #

      Hi Maria!

      It was so great meeting you, too! I am so grateful that I got to Crash, everyone is so wonderful! Thanks for stopping by my blog, it means a lot to me!

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