I’m one of those people that likes to buy and look through cookbooks. It’s not often that I bust out a book and cook right from a recipe though, but they do give me inspiration and I sure do like to see them lined up on the shelf.

I recently found a very good vegan cookbook at the used bookstore for only $4. It’s called ‘150 Vegan Favorites‘ by Jay Solomon. Many great sounding recipes, most of which seem pretty easy to make. I had most of the ingredients on hand called for in the ‘Curried Squash with Chickpeas’ so that’s what I made.

1 tablespoon canola oil
1 medium red onion, diced
2 large cloves garlic, minced
2 - 3 teaspoons minced fresh ginger root
1 jalapeno seeded and minced
2 medium tomatoes, diced
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon ground turmeric
2 1/2 to 3 cups of peeled, diced butternut squash
2 cups water
1 can (15 ounces) chickpeas, drained

In a large saucepan, heat the oil over medium-high heat.
Add the onion, garlic, ginger, and jalapeno and cook, stirring, for 3 minutes.
Add the tomatoes and cook, stirring, for 3 to 4 minutes.
Stir in the curry, cumin, pepper, salt and turmeric and cook 1 minute.
Add the squash, water and chickpeas and bring to a simmer over medium-high heat.
Lower heat to medium and cook, stirring occasionally, until squash is tender, 20 to 25 minutes. To thicken, mash the squash against the side of the pan with back of spoon. Remove from heat and let stand for 5 minutes before serving. Serves 4.

It was very tasty and easy to make, though peeling and chopping the squash took forever. Getting pre-diced onions was a timesaver though, and for an onion-impaired individual like myself, it’s the only way to go (I don’t mind them once they’ve been cooked). It was pretty spicy, I may have used a slightly large jalapeno. I did everything according to the recipe along with the addition of about 1/4 teaspoon of coriander, cuz that’s how I roll. It was served over couscous.

1. Curried tofu scramble with artichoke hearts
2. Cream of Asparagus and Fennel soup
3. Tomato-fennel sauce with pasta and broccoli
4. My ‘Apple Pie Couscous Cake’ brings it!
5. Recipes for the lazy vegan.