All posts tagged easy

Cheater Channa Masala

Published June 18, 2013 by Vegan Derby Cat Party


Not the real deal at all, but I had a craving, and didn’t want to spend the money (or consume the fat) that goes with ordering take-out, especially when I already had a huge pot of cooked chickpeas sitting in the fridge! (The rest will be used for Foxy Tuna!) I put in the tweaks I’ll make on the next go with *, but thought this still came out tasty enough to share! Let me know what you think. 🙂

3 tbsp. olive oil
2 medium onions, chopped
1 tsp. cumin
1.5 tsp. turmeric
1 tsp. sea salt

3″ piece of ginger, minced
8 garlic cloves, minced

15 oz. can chopped tomatoes and their juice (I used fire roasted w/chiles here)
15 oz. can of tomato sauce*
2 tbsp. curry powder
1 tbsp. garam masala
2 tsp. cumin
1/2 tsp. coriander*
2 tsp. sugar or evaporated cane
cayenne pepper to taste, optional

6 c. cooked chickpeas (1 lb cooked, or 4 cans)
1 c. reserved cooking liquid or can liquid
2 tbsp. lemon juice

1-2 c. frozen greens, optional


1. Heat oil in a pot over medium heat. Add onions, cumin and turmeric, and cook until soft, about 7 minutes. Add ginger and garlic, and cook for another 5 minutes. Add tomatoes, curry powder, garam masala, cumin, sugar and cayenne. Cover, and let the mixture simmer over low-medium/medium for 25 minutes, stirring occasionally.

2. Add chickpeas, liquid, and lemon juice to the mixture, and simmer for 10 more minutes. Stir in frozen greens (if using) and adjust seasonings if necessary.


Pretty good. I think I’ll up the tomato sauce and cut back the coriander a little. (*The measurements up there reflect these changes!) I served this over brown basmati rice. You could also make my easy and non-traditional Roti here if you feel so inclined. Since this is a new recipe, I somehow resisted the urge to throw a bunch of frozen greens in until I could give the flavors a chance to talk to me. Then I totally threw in some spinach at the end, because I love greens in just about everything, but that’s just me!




Easy Penne with Italian Sausage and Kale

Published February 20, 2013 by Vegan Derby Cat Party


Here’s something that I threw together last night pretty quickly. Sometimes it’s more about getting something good together fast than making an elaborate meal, but this ended up tasting like it took much longer! I threw some kale in the mix for nutrients, color and texture.

Easy Penne with Italian Sausage
4-6 generous servings

olive oil
4 cloves garlic, minced
1 medium onion, chopped finely
1 tsp. thyme
salt & fresh ground pepper
crushed red pepper flakes, optional

1 package of Tofurky Italian sausages (4), cut into bite sized pieces

28 oz. can of crushed tomatoes
1/3-1/2 bag of chopped frozen greens (I used kale)

1 lb of pasta, I used whole grain penne, cooked al dente according to package directions


1. Add a little olive oil to a medium pot on low-medium heat. Add the garlic and onion, and cover. Let them sweat for about 5 minutes while you chop the sausages.

2. Mix in the seasonings, and bring heat up to medium. Add the sausages, and cook for another 5 minutes, stirring occasionally so you can get a little brown on the sausage.

3. Stir in the crushed tomatoes and greens, and cover to simmer on low for 10-15 minutes. Adjust seasonings if necessary.

4. Combine with pasta and sprinkle with a little nutritional yeast to serve!


Teriyaki Tofu, Veggies, & Brown Rice

Published October 19, 2011 by Vegan Derby Cat Party


I was craving teriyaki tofu all afternoon and pulled myself out of a very happy rainy evening nap to make this recipe. I baked up a double batch of tofu and still had more than enough sauce. I just threw the baked tofu and sauted veggies in a really big bowl to toss and coat, and served it over brown rice. Yum! : )

Stoplight Salad: Red Peppper, Corn & Edamame

Published May 23, 2010 by Vegan Derby Cat Party

i kept snacking on tortilla chips, and decided to throw this healthier salad together instead. you can’t get an easier recipe, and it’s full of protein, fiber and vitamin c!

Ty’s easy stoplight salad

1 16oz bag of frozen, shelled edamame
1 15 oz can of kernel corn
1/2 red bell pepper, chopped
oil & vinegar, to taste (i used 1 tbsp. balsamic & 1 tbsp. olive oil)
dash of shoyu or soy sauce, optional
salt & pepper, to taste


1. Bring a large pot of water to a boil. Add edamame and cook for 5 minutes. Add corn and bell pepper and cook for 2 more minutes.

1. Drain, rinse and toss with oil, vinegar, salt and pepper.

you can eat it warm like i did, because i was hungry, or you can refrigerate it and eat later. i’m going to throw this on top of some spinach for an easy and colorful salad later.

%d bloggers like this: