SPICY VEGAN RECIPES FOR THOSE WHO LIKE IT HOT –

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CAULIFLOWER AND POTATO CURRY (Vegan)

Ingredients:

4 cups potatoes, peeled and quartered
1 small cauliflower, cut into florets
a pinch of asafetida
3/4 tsp ground turmeric
1/2 tsp chilli powder
1 1/2 tsp ground cumin
3/4 tsp salt
big pinch of sugar
2 tomatoes, chopped
1 1/4 cups water
1/2 tsp garam masala
1/2 cup wheat berries (optional) Instructions:
Add all ingredients to a crockpot and cook on low for approximately six
hours. If you’re adding wheat berries, cook them on high with an
additional cup of water for an hour, then add remaining ingredients and
cook on low.
With the wheat berries, if things start drying out, add more water.

From: Lisa Corsetti

Credit:GMVozd

LAYERED DINNER (Vegan)
(Servings:8) Ingredients:
6 potatoes — sliced
1 large onion — sliced
2 carrots — sliced
1 green pepper — sliced
1 zucchini — sliced
1 cup corn, frozen or fresh
1 cup peas, frozen or fresh Optional Vegetables: mushrooms
broccoli
green beans Sauce:
2 1/2 cups tomato sauce
1/4 cup tamari, low-sodium
1 tsp thyme — ground
1 tsp dry mustard
1 tsp basil
2 tsp chili powder
1/2 tsp cinnamon
1/8 tsp sage
2 Tbsp parsley flakes Instructions:
Layer vegetables in large casserole in order given.
Mix together ingredients for sauce and pour over vegetables.
Cook six hours at high or 12 at low.

From: Michelle Dick