Following are two favorite vegan recipes that I often make for my family. First is a lovely casserole which I learned to make overseas from a classmate in New Zealand and is versatile and always yummy, with any combination of vegetables. The preparation time is under an hour and the vegetables used can be substituted with basically anything ready in the garden or fridge. The coconut milk adds a nice creamy flavor and texture and complements the nutty flavor of the tahini potato topping.
Coconut Vegetable Casserole (Preheat ovento 375[degrees]F)
potatoes, cubed tofu, cubed splash of olive oil onion, minced garlic, minced ginger, minced mushrooms, sliced pumpkin, cubed carrot, sliced corn kernels or baby corn spinach, roughly chopped basically any fresh vegetables you have at hand 1 can coconut milk 1/3 cup sesame tahini sesame seeds spices: cumin, coriander and turmeric or curry, salt and pepper First, place potato cubes in pot of boiling water until soft.
Meanwhile, saute the onion, garlic and ginger in large pan until soft and add spices (depends on how much you like) for one minute, then add mushroom, pumpkin, carrots, corn and any other vegetables you desire and saute together about 5 minutes, then add coconut milk and stir well.
While that's cooking and blending flavors, place cubed tofu in pan with splash of oil and brown tip on all sides.
Meanwhile, mash up the potatoes with sesame tahini and set aside. Add browned tofu to vegetables and place coconut-vegetable-tofu combo in deep casserole dish. Top with tahini mashed potatoes and sprinkle top with sesame seeds.
Place casserole in oven for approximately 30 minutes until potato...