American Moments Turns 5!
Yes, it was on a cold dark pre-winter November evening (Nov 14th to be precise) in 2014 in Bluebell, Pennsylvania when the idea for American Moments was born. Now, 5 years later and after more than 222 recipes, its still going strong. I must confess, it has been an absolute challenge to find time to try new recipes, take beautiful well laid out Instagram worthy photos and post them, but I promise they will be posted more regularly. I now make a resolution for the upcoming 2020 to post at least 2 recipes per month? If I falter, please give me a jolt?
I came across this super easy mushroom pasta which looked so creamy without any cheese. How incredible! Just by using flour and coconut milk, a creamy base was created. Packed with mushrooms, it is a perfect weeknight meal. Inspired by mushroom stroganaff, I had to try it and see if my vegan daughters would love it! Yes, its unbelievably quick and easy to make this pasta dish! Girls loved it !! Hv your ingredients all ready and on medium to high heat, this only takes 5 mins!
The recipe below serves 4.
250gm (3 cups) large Penne Pasta
3 tbsps vegan butter
1 yellow onion, finely chopped
500gm white button mushrooms, washed and sliced
1 tbsp crushed garlic
1 tsp dried oregano
4 tbsps plain all purpose flour
200ml thin coconut or any other non dairy milk
100ml veg stock
1 tsp dijon mustard (optional)
Salt and pepper per preference
A sprig of thyme for garnish and a dash of black pepper/chilli flakes
1) Cook the penne pasta till al dente, drain and set aside.
2) Heat the vegan butter in another pot and fry the chopped onions until softened.
3) Then, add the crushed garlic, oregano and the sliced mushrooms. Fry till the mushrooms are cooked and softened.
4) Add the all purpose flour and stir fry for around 1 min.
5) Then, add in the coconut or any other non dairy milk you are using and vegetable stock. Keep on stirring till it reaches a simmer. It should be perfectly thick and creamy by now.
6) Add in the salt, pepper and dijon mustard together with the cooked pasta. Toss well.
7) Garnish with thyme and serve warm. If it thickens up after some time, add 1/2 cup hot water, stir and warm it up. It should loosen up and be creamy.
(223rd Recipe Credit : LovingItVegan)
Now that autumn is giving way to cold wintery days, this Chinese Vegetable soup will come in handy. Yes, it can be whipped up in 15 mins if you have all the ingredients ready. Quick and easy! Vegan and gluten free, this soup is pretty versatile too in that you can just throw in any vegetables you have in your fridge. Serve it with a small serving of brown rice or even quinoa and you have a protein-packed (tofu, peanuts) belly-filling meal. This is quite a straighforward recipe which doesn't require step by step photos.
Ingredients (Serves 4 as a side soup or 2 as a main meal)
1. Heat a medium sized saucepot and fry the pounded ginger.
2) Add in the mushroom powder and sambal oelek.
3) Now, pour in 3 cups of water and add the hardier vegetables like zucchini, snow peas and capsicum first. Let the soup boil then reduce fire and let it simmer for 5 mins.
4) After 5 mins, add in the cherry tomatoes, shimeji mushrooms and peanuts. Boil again for another 5 mins.
5) Lastly add in the silken tofu and stir. Cook for another 2-3mins on low heat.
6) Add the corn flour mix and let the soup thicken. This will happen instantly.
7) Serve warm garnished with sesame seeds and coriander leaves.
Now that my girls are vegans, I have to replace their favourite egg scramble with an alternative for their breakfast. My younger daughter Riya found a recipe online for tofu scrambled with just turmeric powder and salt. Just turmeric and salt? Wouldn't that be so bland and boring?
So, I added my own ingredients to make it tastier. I must say it did turn out quite delicious. Serve this tofu scramble with baked beans and vegan toast and you have a complete protein packed belly filling start to the day! Now, I make this quite often as it turned out to be a favourite with my family.
Ingredients (For 4)
2 blocks of firm tofu, mashed
2 tbsps of canola oil
1 medium onion, chopped small
1/4 of each red and green bell peppers, sliced thin
1 medium sized tomato, chopped small
1 sprig coriander leaves, chopped
1 tsp Turmeric powder
1 tsp Chilli powder
1) Heat the canola oil in a large pot and fry the chopped onions for 3 mins on medium heat.
2) Add the sliced bell peppers and fry for another 3 minutes on medium to high heat. Its important the bell peppers are cooked before you add in the tomatoes.
3) Add in the turmeric, chilli powders and salt per your preference.
4) Add in the chopped tomato pieces and cook till it turns pulpy.
5) Finally add in the mashed tofu and mix well.
6) Cook till the mix is well incorporated, roughly 5-10mins on medium to low heat. Watch out for the mix sticking to the pot.
7) Garnish with chopped coriander leaves and serve warm.
Jambalaya is a Louisiana origin dish of Spanish and French influence consisting mainly of meat and vegetables mixed with the rice. I decided to make a vegetarian version of this dish using whatever vegsetables I had on hand and kidney beans as a protein substitute for the meat.
This is a highly recommended dish to anyone who has only 30-45 mins to cook and is looking for a hearty meal to feed the family. And a big plus ? it requires only 1 pot!
Vegetarian Jambalaya (Serves 4)
3 tbsp canola oil
1 medium onion, chopped
2 garlic cloves, minced or pounded
2 celery sticks, sliced thin
1/2 a large bell pepper, cut into big pieces
1 litre veg stock
1 can of tinned tomatoes
6-8 baby okras
6-8 baby corns
1 cup of Arboria rice
1 can of kidney beans
Salt & Pepper
Chilli Flakes or Paprika
1) First, take a large heavy pot and fry the onion, garlic, celery and bell peper for 8-10 mins till cooked.
2) Pour in the veg stock.
3) Add in the diced canned tomatoes. If you don't have any canned tomatoes, just chop up two medium sized tomatoes and add them to the pot. At this point, add salt, pepper and some chilli flakes for heat.
4) Next, add in the washed Arborio rice. Arboria rice is recommended when your dish requires a creamy texture. If you don't have this specific rice, any shortgrained white or brown rice will do. Keep stirring regularly to avoid the rice sticking to the base of the pot.
6) When the stock has reduced in quantity, add the okra pods and the baby corns. I don't add this too early as then the okra will overcook and turn mushy.
7) Next add in the kidney beans.
8) When the stock has been totally absorbed by the rice and vegetables, turn off the fire and let it cool slightly before serving warm, garnished with parsley leaves.
9) Enjoy this wholesome guilt-free, gluten-free vegan Hearty Vegetarian Jambalaya.
As long as you have you have some vegetables and eggs at home, you can easily whip up a frittata. Frittata is an egg based Italian dish similar to an omelette or a crustless quiche with added ingredients like meats or vegetables. It is quite a wholesome meal with the protein from the eggs and the vitamins and minerals from the vegetables.
Broccoli in a Frittata? Why not? And frittata doesn't always have to have whole eggs. Why not just egg white only for a twist?
Ingredients (Serves 2)
A small piece of broccoli flower (roughly 100gm) broken into small florets
2 tbsp canola oil
1 medium onion, thinly sliced
2 - 4 garlic gloves, thinly sliced
1/2 yellow bell pepper, sliced into small strips
6 egg whites
Salt & Pepper
4 cherry tomatoes halved
2 tbsp crumbles feta cheese
1) Boil the broccoli florets in salted water for 5 minutes.
2) Drain, then plunge into cold water to retain that beautiful green hue.
3) Take a frying pan and fry the the onion, garlic and bell pepper for 8-10mins till the vegetables are softened.
4) Beat the egge whites with pepper and salt.
5) Add the boiled broccoli into the pan and stir.
6) Pour the egg white into the pan.
7) Add a few cherry tomato halves for colour.
8) Cover and cook for 10 mins on low heat till the top is cooked as well.
9) Serve warm for breakfast or as a side for any other meal.
Hi guys! I'm Nilofar Iyer and I have shared my dishes here for you to cook for your own family and friends with love and most importantly with their long term good health in mind.