Vegan Recipes and Plant Based Cooking

Here is an image of my vegetarian curry on a bed of romaine lettuce and topped with a scoop of hummus. This curry is inspired by the Kitchen's of India pouches, but is made using Hormel vegetarian chili in a can as a base. That stuff's kinda bland on its own, but makes an awesome starting point for some pretty good curry. I start with white rice. Cook it as usual in water. Half the reccomend dosage of water,  but I like to add a tbl of curry powder to the rice cooking water. A couple of teabags, a tsp of butter and a tsp of salt. After the rice has cooked for about 10 minutes, I add one small diced russet potato. Skin on,  cut into about 1/4 inch cubes and 1/2 cup dry white wine. At this point also remove the teabags and discard. Check the rice often and add additional water as needed. When the rice is nearly done (about 17 minutes) I add the can of chili, a can of rinsed chick peas, 2 tbls pickle juice, 7 cloves fresh minced garlic, 1 finely diced, seeded, deribb