To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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Click the image above to watch the video.
Vegan Keto Curry Soup with Cauliflower Rice & Kale
Feeds 6 very well
INGREDIENTS
1-2 TBS olive oil
I onion – diced
1 head of kale – ribs removed & chopped
1 head of cauliflower
8 carrots – chopped
5-6 ounces coconut milk
8-10 cups vegan stock
4 garlic cloves – chopped
2 TBS curry powder
1 tsp smoked paprika
1 tsp ground cumin
1 tsp turmeric
1 tsp crushed red pepper
DIRECTIONS
Heat the oven to 400 degrees.
Cut the cauliflower into florets & spray with cooking spray (or toss in a little oil). Roast at 400 for about 30 minutes. Once cooled, rice the cauliflower by pulsing a few times in a food processor or using the grater blade. Or – grate the cauliflower manually. Set aside.
Heat 1-2 TBS olive oil & saute the onions until soft. Add the garlic & spices & stir for a minute. Add all the other ingredients & bring to a boil. Simmer until the carrots are tender. Season with S&P. Add more water or stock if it gets too thick.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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My friend, Simone Turkington, comes over to treat us to four of her mom’s Sri Lankan delicacies! She makes Bandakka (an okra & turmeric dish), potato & coconut milk curry, mock lamb curry & sambol (a coconut-based condiment). Click the image above to watch!
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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Click the image above to watch my thwarted efforts at making a curry for rice.
Slow cookers. Mmmmmm! So satisfying. Coming home to a house filled with the aroma of a fresh cooked meal is the next best thing to having a wife. Or a husband. Because the dogs just never seem to get motivated enough to cook. Or maybe they do – but they just eat it all up themselves. This recipe can be made either as a curry for over rice or as a soup. If you are doing a version for rice – use a slow cooker. I cannot figure out how to cook something as delicate as red lentils in the Instant Pot Pressure Cooker unless I want it to be a soup – which is how I salvaged this potential disaster.
This could also be made stove top in just the time it takes to cook the lentils but you might want to saute the onions a bit first to soften them.
Vegan Red Curry Lentils
feeds at least 2 very well with rice or — make the soup
INGREDIENTS
1 1/2 cups lentils
1 TBS olive oil or coconut oil
10 oz can of Rotel or other diced or strained tomatoes
1 small onion – diced
1 TBS garlic cloves – minced
1 TBS fresh grated ginger – I used jarred
1 tsp ground cumin
2 TBS red curry paste
1 tsp turmeric
1 tsp salt
1-2 tsp cayenne pepper (according to your tolerance for heat)
1 tsp garam masala (recipe below if you cannot find it as garam masala)
1 TBS harissa or other hot sauce – like sriracha
2 cups water
1 (6 oz) can coconut milk
Chopped cilantro as garnish (and cook some rice to serve the lentils over if you did not make soup – I used brown Basmati). A bit of vegan sour cream might be nice to stir into the soup – if you went that way.
DIRECTIONS
SLOW COOKER CURRY (for rice)
Just stick all the ingredientsinto a slow cooker & set it on low. Go away for 8-10 hours. Or set it on high and it should be done in 2-3 hours. Serve over steamed rice. Garnish with cilantro & maybe additional hot sauce.
INSTANT POT SOUP
On the saute setting, saute the onion until soft. Add everything else & cook on manual for 8-10 minutes. Add more water to thin it to taste.
Serve with vegan sour cream & Sriracha & cilantro.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
Click the image above to watch the video.
I bought persimmons because they are in season & they are beautiful & I wanted to create something amazing from them. Then – they sat on my counter, judging me, for several days and then began to pass their peak of ripeness. Not wanting to just let them rot – I Googled for recipes & saw this picture – below – from Snapguide.
The recipe boasted only two ingredients and, better yet, required the persimmons be frozen. Freezing them allowed me to store them indefinitely & stop their ripening process – so I could use them whenever I was ready. I was ready today.
So – I busted them out of the freezer – peeled & cubed them – and blended them with a can of full-fat coconut milk. I was certain I was going to need sugar – but I didn’t! And this stuff IS INSANELY DELICIOUS! It took five minutes to make & only a blender! Just incredible! I cannot recommend it highly enough! And look how gorgeous!
2-Ingredient Vegan Persimmon Ice Cream – Made in the Blender
Makes a pint or so…
INGREDIENTS
5 persimmons – frozen solid (you can peel & cube them before or after they are frozen but it is easier before – then just put the cubes in a freezer bag & use when ready)
1 (15 oz) can of coconut milk
Garnish: pomegranate seeds (optional)
DIRECTIONS
Blend until smooth. Serve immediately with pomegranate seeds or store in the freezer.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
Click the image above to watch the video.
Red Coconut Curry Pad Thai Noodles with Crispy Garlic Tofu
serves 4-6
INGREDIENTS
1 lb tofu
oil
3 TBS red curry paste
1 15 oz can lite coconut milk
1 TBS fresh ginger – minced
2 TBS minced garlic
1 TBS soy sauce
for the marinade
1/4 cup hoisin sauce
2 TBS brown sugar
2 TBS low sodium soy sauce
1 TBS minced garlic
1 TBS minced ginger
1 TBS crushed red pepper
for the noodles
1 lb noodles (either fresh Pad Thai noodles or a pound of cooked & drained noodles of your choice)
1 small onion – diced
1-3 jalapenos – sliced
Your mix of fresh vegetables (I used 1 15 oz can of baby corn, 1 small can diced water chestnuts, 1 cup broccoli florets, 1 cup chopped purple cabbage, 1 cup chopped carrots, 1 cup sliced snap peas, 1 cup frozen peas)
Garnish: lime wedges, cilantro, sesame seeds and maybe another can of warmed coconut milk with red curry paste whisked in to use as a gravy over the noodles – for those that like a saucy dish)
DIRECTIONS
Optional – cut the tofu in half so you have two large squares about 3/4 inch thick. Put them between paper towels & cover with a heavy pan for 30 minutes to release some moisture.
Cube the tofu. Whisk the marinade together & marinate the tofu for 30 minutes or longer.
Heat a TBS or oil & over high heat – fry the drained tofu. Let it sit a few minutes on each side before turning until it is well browned. Set aside.
Heat 1 TBS oil in a pan & saute the onion & jalapeno. When soft, add the remaining vegetables (retaining the frozen peas to add later) and saute a few minutes. Add garlic, ginger & soy sauce. Stir to combine.Add curry paste & coconut milk. Stir & add fresh or cooked noodles. If it gets too dry – add some water. Heat through. Stir in the frozen peas & heat through.
Plate each serving & top with the crispy tofu.
Garnish as you desire.
I warmed another can of coconut milk & whisked in more red curry to drizzle over each serving.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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This blog is 5 years old today! And my Youtube channel just hit 1000 subscribers! I am very happy about both milestones.
I have really become obsessed with my slow cooker. Slow cookers – as I have many. The one that I can set to cook for 5 hours & then just keep the food warm is the best because I can set it & go to work & come back 10 hours later to a house that smells delicious & a warm meal waiting for me. If you don’t have a low cooker – I really encourage you to get one. Easy doesn’t get easier than a recipe like this one. Just throw everything in & set the timer for 5 hours & that is it.
I used Beyond Meat vegan chicken because it is, hands down, the best fake chicken on the market. But you could use real chicken or just use chickpeas. Your call.
I used two kinds of saffron:
That Golchin liquid stuff is affordable (under $10) and is GENIUS. If your store doesn’t carry it – buy it on Amazon or something.
The saffron threads are delicate & lovely but very costly. They were part of a gourmet gift box I was given for my birthday – and not usually on my shopping list. Either or both of these work – but I suggest trying to use one – because saffron is such a specific & lovely flavor & adds gorgeous color – but it isn’t really critical for this dish to be a success. So – if you don’t have it, don’t like it, can’t find it – blow it off.
I used dry chickpeas because I am delighted by how cheap they are & I like that they have been processed less & have no added sodium. But – if you want to use canned ones – go ahead! This could be made stove-top easily with canned beans – just don’t add the 4 cups of water.
Vegan Butter Chicken and Chickpeas for the Slow Cooker
Feeds a LOTTA folks – maybe 8-10 with rice
INGREDIENTS
1 lb dry chickpeas (or 4 cans – but if you use canned chickpeas – eliminate the water here)
3 cups water (4 cups if you are gonna leave it for 10 hours – like I did)
9 ox vegan chicken
2 jalapenos (red or green) – seeded & diced
1 onion – diced
4 garlic cloves – chopped
2 TBS ginger – minced
8 oz tomato sauce (I used a homemade arrabbiata)
6 oz tomato paste
14 oz can lite coconut milk
1/2 tsp crushed saffron threads (optional)
3 TBS saffron liquid (optional)
1 TBS garam masala
1 TBS curry powder
1 tsp chili powder
1 TBS turmeric
2 tsp salt
2 tsp pepper
garnish – cilantro, scallions, yogurt (vegan or otherwise), cooked rice
DIRECTIONS
Put everything into a slow cooker & set on high for 5 hours.
If you are using canned chickpeas – do not add water. As you see above – this recipe has lots of gravy (the upper picture is before it cooked & the other is how it looked 10 hours later). If you want it thicker – whisk some cornstarch (2-3 TBS) into a little water & stir it in. It should thicken up. If it is too thick – add water.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or just print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
Reposting this now here because there is a video to accompany it. Please consider following me on my channel there.
I have posted several variations of cauliflower rice over the years – most of which can be found HERE. This one is likely the richest of the lot due to the added lite coconut milk. Still – if you consider that it isn’t really rice but, rather just grated cauliflower, that added decadence of the coconut milk & curry paste are not that bad.
Cauliflower rice is easiest if you have a food processor with a grating blade. If not – you can grate the cauliflower with a box grater or other grater – but raw cauliflower tends to pop all over the place & can get rather messy.
I’m not sure if some of my earlier cauliflower rice recipes had the added step of steaming the cauliflower & squeezing out the water – but – that is a step not necessary for cauliflower rice. I think that step only matters if you are going to make cauliflower pizza dough or cauliflower tortillas – as seen below.
This dish is quick & easy & very tasty. And good for you!
Vegan Spicy Thai Red Curry & Coconut Cauliflower Rice
Serves 4 or more as a side
INGREDIENTS
1 large head cauliflower – grated in with a food processor or a manual grater
Coconut or other cooking oil
1 red bell pepper – diced
1 onion diced
1-3 jalapenos – minced (use more or less according to your taste for heat)
1-6 cloves of garlic – chopped (use more or less according to your taste for garlic)
In a very large saute pan, heat about 1 TBS oil & add the cauliflower. Saute on high for 5-7 minutes or until it just begins to brown. Transfer to a bowl & set aside.
In the same pan, add about another TBS of oil & saute the red bell pepper, onion & jalapeno until they get soft – maybe 5 minutes. Add the garlic & stir for a minute & then add the curry paste & coconut milk & amino acid (or soy sauce) & agave. Incorporate & then add the cauliflower rice. Stir in some cilantro & combine. Garnish with additional cilantro & lime wedges & serve.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or just print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
Reposting this recipe because I have a video to accompany it. Please – subscribe to my channel on Youtube. Www.VideoVegan.com.
I used a 12oz package of Beyond Meat chicken strips – because they are the best on the market. If you cannot find them – use the brand available to you – preferably not breaded.
This recipe is really just for a marinade (not totally necessary) & for the peanut & coconut sauce. You can whisk each together in bowls & heat the chicken in any pan on the stove. So easy & REALLY delicious!
Vegan Chicken Satay with Peanut & Coconut Sauce
Depends on the amount of “chicken” you use & appetites – but 1 or 2
INGREDIENTS
for the chicken satay
Beyond Meat chicken strips (or other vegan chicken) – in the quantity you require
Cooking oil or cooking spray
for the marinade (an optional step – you can skip the marinade if you want to but it does ratchet up the flavors)
2 garlic cloves – minced
2 shallots – minced
1-2 serrano or jalapeno peppers – minced (seed them for less heat)
Whisk ingredients together & put the chicken in it. Marinate in the fridge for 30 minutes – or overnight. I did this in a Ziplock bag.
for the peanut-coconut sauce
Whisk everything together. Adjust the peanut butter to coconut ratio to suit your tastes. I put mine in an old pickle jar so I could give it a good shake before using it.
for the chicken satay
Heat some oil or cooking spray & dump the chicken & marinade into a pan. Heat through.
Plate the chicken & drizzle with a light bit of the peanut-coconut sauce (reserve some because there is a lot of sauce).
Serve with rice & garnish with extra sauce, cilantro & lime wedges.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
Lentils are cheap, versatile, comforting & good for you. These can be made thick & served over a grain (like Basmati rice) or made a bit thinner & served as a soup. They freeze well, too, so why not make a fuckton – like I did – and freeze a bunch for lazy days in the future?
I used sweet basil from Bangluck Thai market in Hollywood but hot basil or regular basil will do. Were I to make this again – I would double the basil quantity. I used a small amount of coconut milk in this so keep it lighter & less fattening but more coconut milk would make this creamier & yummier. I also used a combination of lentils & dal & mung beans – seen below. You can use all one kind or any combo you have handy.
Easy Vegan Thai Sweet Basil & Coconut Lentils
Makes a large pot full
INGREDIENTS
Coconut oil
5 cups lentils (or dal or mung beans)
1 onion – diced
2 jalapenos – chopped (optional)
1-8 garlic cloves (to taste) – minced
1-2 TBS minced ginger
5 ounces (or more) coconut milk (a 15 oz can would not be too much – I just kept it light)
2 TBS rice vinegar
6 TBS liquid aminos (or soy sauce or tamari)
8 or more cups vegetable stock
1-2 cups fresh basil
GARNISH – cooked rice & more basil
DIRECTIONS
Melt 1 or more TBS of coconut oil (or other cooking oil) in a large stock pot. Add the onions & jalapenos & saute until soft. Stir in the garlic & ginger for a minute & then add everything else – (except the fresh basil) – starting with only about 6 cups of the stock. Bring to a boil & reduced heat to low. Cover & simmer for 30-60 minutes or until your lentils are soft. I used & immersion blender & mashed about 25% of the lentils. Not necessary. Add more stock for a thinner dish or a soup. Heat it down if it is too thin.
Stir in the fresh basil & serve with additional basil as garnish. Serve as it is or over cooked rice.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
This might – honestly – be the most delicious soup I have ever made and it is as easy as can be. If you have a blender, food processor or immersion blender – you can wow the fuck out of your friends with this glorious, autumnal, light & healthy, rich & creamy soup! I used all the random veggies that I had wilting in my vegetable bins. You can add or subtract ingredients but I gotta say – this baby is kinda perfect! Very little added oil & chock full of veggie nutrients. The Coconut- ginger cream is certainly optional but it adds a nice level. The pistachios & pomegranate were for texture & color – but they can go with little impact on this soup. If you are not vegan – stirring in a little goat cheese might be a nice touch.
Vegan Creamy Roasted Red Pepper & Sweet Potato Soup with Coconut-Ginger Cream, Pistachios & Pomegranate Seeds
Serves 4 very well
INGREDIENTS
3 medium sweet potatoes – sliced into 1/2-inch rounds
3 bell peppers – halved & seeded
1/2 onion (or a leek or some shallots) – peeled & cut in half
10 small carrots – ends trimmed
1 jalapeno (optional)
1 TBS fresh lemon juice (optional)
2 garlic cloves
1 tsp red (or other) curry powder (or curry paste)
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp cinnamon
1/2 to 1 tsp cayenne
Several fresh thyme sprigs (or 1/2 tsp dry thyme)
4 cups vegetable stock
olive oil (or coconut or other oil)
S&P
Garnish – pistachios and pomegranate seeds (optional)
for the coconut-ginger cream
5.5 ounces coconut milk
1-3 TBS minced ginger (I used a squeezable kind) – or to taste
DIRECTIONS
Heat the oven to 450 degrees.
Toss the vegetables in a bit of olive oil & spread in a single layer on cooking sheets (covered with either foil sprayed with cooking spray or parchment paper). Salt & pepper liberally. Cook for about 30+ minutes or until the veggies are soft. Some might need to come out earlier than others. I cooked an extra sweet potato to put in my dogs’ food tonight. They LOVE sweet potatoes. The bell peppers should blacken a little bit. When the peppers are done – either put them in a tightly-closed container or wrap them in foil to cool a bit. This will make them sweat & the skins should peel off nicely under running water. Do not worry if all the skin does not come off.
Meanwhile – combine the coconut milk & ginger – adding ginger in increments – until it tastes good to you. Set aside.
Once you can handle the veggies (not the sweet potatoes) – chop them a little bit. Seed the jalapeno to make it less spicy. I used the seeds.
Heat a little olive oil in a large stock pot & add the chopped veggies & sweet potato and garlic. Stir to combine & then add stock & spices. Squeeze in about a TBS lemon juice. Bring to a boil & turn off heat.
Puree the soup in batches or with an immersion blender. I added about 1-2 cups of water to thin it enough to puree in the blender. Season with S&P.
Serve garnished with coconut-ginger cream, pistachios & pomegranate seeds.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
Slow cooker recipes. Is anything better than just dumping a bunch of ingredients into a slow cooker, going away for hours and then coming home to dinner – warm & waiting? I think not!
I used yellow split lentils or urad dal – but any variety of lentils will work just fine. I added a ton of random vegetables – because I had them. You can add or omit any veggies you like.
I had a big bag of English peas & some fresh spinach that were going to spoil before I could cook them – so – I froze them.
It was about 2 cups of peas & make 4 cups of spinach but the spinach wilted in the freezer – down to about 4 cups. If you use frozen veggies in yours – add them at the very end or they will just disintegrate.
Vegan Spicy Green Coconut Curry with Vegetables & Split Lentils for the Slow Cooker
Makes a lot – likely enough to feed 6 well if served with rice
INGREDIENTS (very flexible)
2 cups lentils
2 potatoes – cubed
1 small onion – diced
1-4 cloves garlic – minced
1 small head cauliflower – cut into small florets
1-5 jalapenos – seeded & diced (use less or omit – if you do not like heat)
3-5 carrots – sliced
3 TBS ginger – minced
1 (5.5 oz) can coconut milk (use more for a richer curry)
3 TBS green curry paste
1 TBS garam masala
1 tsp ground coriander
1 tsp ground cumin
1 tsp dry mustard
1 tsp turmeric
6 cups vegetable stock
4 cups fresh spinach or 2 cups frozen
2 cups peas
S&P
GARNISH – hot sauce (like sriracha), cilantro & cooked rice (I used basmati)
DIRECTIONS
Put everything except peas, spinach & any frozen vegetables you might be using into the slow cooker. If using anything frozen – all them to thaw. Ignore my photos showing the spinach & peas being added with the other ingredients at the start. They disintegrated & I had to add more of each at the end. I also added the cauliflower after the curry had been cooking for hours – hence the different-looking imagery below.
Cook on high for 4 hours or on low for 8 hours. If it is too thick, add stock or water. If it is too thin – cook a bit longer with the lid off – or mash some of the curry with a masher or immersion blender to create a thicker gravy.
15 minutes before serving – add peas, spinach & any frozen vegetables you selected. Season with S&P.
Serve with rice & garnish with cilantro & hot sauce.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or just print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
I used a 12oz package of Beyond Meat chicken strips – because they are the best on the market. If you cannot find them – use the brand available to you – preferably not breaded.
This recipe is really just for a marinade (not totally necessary) & for the peanut & coconut sauce. You can whisk each together in bowls & heat the chicken in any pan on the stove. So easy & REALLY delicious!
Vegan Chicken Satay with Peanut & Coconut Sauce
Depends on the amount of “chicken” you use & appetites – but 1 or 2
INGREDIENTS
for the chicken satay
Beyond Meat chicken strips (or other vegan chicken) – in the quantity you require
Cooking oil or cooking spray
for the marinade (an optional step – you can skip the marinade if you want to but it does ratchet up the flavors)
2 garlic cloves – minced
2 shallots – minced
1-2 serrano or jalapeno peppers – minced (seed them for less heat)
Whisk ingredients together & put the chicken in it. Marinate in the fridge for 30 minutes – or overnight. I did this in a Ziplock bag.
for the peanut-coconut sauce
Whisk everything together. Adjust the peanut butter to coconut ratio to suit your tastes. I put mine in an old pickle jar so I could give it a good shake before using it.
for the chicken satay
Heat some oil or cooking spray & dump the chicken & marinade into a pan. Heat through.
Plate the chicken & drizzle with a light bit of the peanut-coconut sauce (reserve some because there is a lot of sauce).
Serve with rice & garnish with extra sauce, cilantro & lime wedges.
This one has quite a few ingredients only two of which might be hard to find – the fenugreek seeds & the curry leaves. Honestly – I think there is so much flavor in this dish that you can omit those if you cannot find them. This dish used unsweetened grated coconut blended with cashews & I did not blend my coconut fine enough & it added a bit of texture to the dish that was not unpleasant – but I will definitely pulse it more finely next time.
Indian foods are often served with one of my favorite condiments in the world – Spicy Cilantro and Mint Chutney (seen below) and I recommend making some because it really adds something special – though it is definitely not necessary.
Vegan South Indian Coconut Curry with Mushrooms & Peas
Serves 4 with rice
INGREDIENTS
1 lb mixed mushrooms – sliced
2 cups peas
2 tomatoes – diced
1 onion – diced
4 garlic cloves – chopped
4 TBS fresh ginger or ginger paste
1 cup unsweetened grated coconut
20 cashews
15 curry leaves (optional)
2 tsp black mustard seeds (mustard powder – if you do not have seeds)
1 tsp fenugreek seeds (optional)
2 tsp chili powder
2 tsp turmeric
2 tsp garam masala
2 tsp ground coriander
2 tsp ground cumin
2 TBS coconut or olive oil
5 cups vegetable stock
Garnish – cilantro
Cooked rice
DIRECTIONS
Pulse the cashews & coconut in a food processor or spice mill until the coconut is very fine – more fine than in my photo below. Set aside
Heat 2 TBS oil & saute the mushrooms over high heat until they are soft & beginning to brown. Put in a bowl & set aside.
In the same pan – add another TBS oil & add the mustard seeds heat until they begin to pop then add the fennel seeds & fenugreek seeds.
Stir & add the onion & tomato & saute until the onions are soft. Add the garlic & the ginger & the chili powder, turmeric, coriander, garam masala, and cumin & stir to incorporate.
Add the coconut/cashew blend & the curry leaves. Blend & then add the stock & bring to a boil.
Boil it down until it thickens a bit & then add the mushrooms & peas. You might want to reserve a few mushroom slices & peas to garnish the servings but this is not necessary.
If the texture is to your liking – serve it on top of rice. I chose to puree about half of it with an immersion blender. You can do this – or use a regular blender to puree some of it – or not. Your call.
Serve over rice & garnish with reserved veggies or cilantro.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
I think everyone likes rice one way or the other but sometimes you just don’t want that starch & carb thing. But, sometimes, you find you are 50 years old & are 25 pounds off your game weight. Sometimes, you can’t fit into even your “fat” pants – unless they have a stretchy waist…and it is always a slippery slope – getting too cozy in those stretchy pants. Sometimes – you gotta take a stand, make sacrifices, cut yourself off. Sometimes, you need to cut calories & God knows you are not cutting back on the wine & champagne. You don’t want to become alchorexic – saving all your calories up to drink at night. So – what do you do? You make things like this cauliflower rice! Seems like rice – but it is just grated cauliflower! Guiltless & a good way to sneak extra veggies into veggie-suspicious diners. It really is convincing – especially when incorporated into other dishes – like Thai or Indian foods.
Grate the cauliflower with a box grater or with the grating blade in a food processor.
Heat the coconut oil in a wok or large frying pan & cook the jalapenos until they begin to soften. Add te ginger & cook one minute. Add the cauliflower, coconut & cumin & cook about 5 minutes – or until the cauliflower is soften but not mushy. Season with S&P.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
Here is the Wikipedia definition of “kootu:”
Kootu is a Tamil word means ‘add’ i.e.vegetable added with lentils which form the dish, made of vegetable and lentils and are semi-solid in consistency, i.e., less aqueous than sambhar, but more so than dry curries. Virundhu Sappadu (Typical Tamil feast) comes with the combo of boiled rice (‘Choru’ in Tamil), sambar, rasam, curd, poriyal, kootu, appalam, pickle and banana. All kootus by default have some vegetables and lentils, but many variations of kootu exist.
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I am a big fan of vegan curries – especially those with lots of “sauce” and even more so if they are made in a slow cooker. This recipe is simple with no exotic ingredients & feeds a LOT of people. I made this in a 7-quart Crock Pot & nearly filled the thing. It makes enough to feed a dozen people if served with rice. I ate it for lunch every day & froze a bunch. You can do this or cut the recipe down. I just developed an urgent passion to use ALL the produce I had in my house this week & I had 4 pounds of carrots – so this kootu.
Vegan Carrot Kootu (Thick Coconut Curry with Lentils)
Serves 10-12 with rice
INGREDIENTS
2 cups peeled split mung beans (yellow lentils)
4 pound carrots – sliced
1 onion – chopped
3 cans coconut milk
3 cups vegetable stock
1 or more (according to your taste for heat) jalapenos (or other peppers) – seeded & diced (I used several split Bird’s Eye chilies)
1 TBS fresh ginger (I used jarred)
4 garlic cloves – minced
2 TBS tomato paste
2 TBS turmeric
1 TBS ground coriander
1 tsp chili powder
1 TBS ground cumin
1 cup fresh cilantro – chopped plus more for garnish
1/2 cup or more Thai or other basil – chopped
Lime wedges for garnish
S&P
Cooked rice (I used brown jasmine)
DIRECTIONS
Put everything into the slow cooker & cook on high for 4 hours or until the carrots are tender. Season with S&P.
Serve withe rice & garnish with cilantro & lime wedges.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
It is October 6th & LA is facing yet another triple-digit temperature weekend & I am so fucking over it! My mood could not be gloomier & all this fucking sunshine & heat & “what a gorgeous day – we should go do something” shit is crushing my soul. I want cold & rain & Nick Cave & stuff like THIS Lucy Rose video for Shiver. Or – moody music like Banks’ Brain – and THIS magical pole dancer who is like a jewelry box ballerina – or just the right amount of Bon Iver (because too much makes everything worse). I want cold so I can bundle up in clothes and cook things that smell comforting and warm the house. I want a fire & red wine. I do not want to feel exactly as fat as I am as my shrinking clothes cling to me in the sticky heat & the thought of cooking or eating – or even red wine – seem cloying & claustrophobic. How I managed to gain weight during a month-long heat wave can only be explained by an excess of the champagne I use to chill myself down & cheer myself up. But – I want to un-think some things & I want even worse to un-know other things. And – I know – some things cannot be unseen – and some things cannot be unfelt. But – I still wish we were at least having weather that supported my killing (dulling – at least) my feelings with food – and the distraction of creating it & photographing it & blogging about it.
Ah, well. Life goes on & I did make this rice pilaf today & it is tastier than I expected. It is my third dish in recent days using the seeds (arils) of a pomegranate. They add a nice burst of things that are good for you (including fiber) and a sweet surprise & gorgeous color. You need to learn to power past any instinct you have to try to spit the seeds out. Just crunch through them or you will be in Hell.
Coconut & Ginger Rice Pilaf with Pomegranate Seeds
Serves 2 as a main course or 4 as a side
INGREDIENTS
1/2 cup orzo
1 cup rice – white or jasmine or basmati
2-3 TBS coconut oil
2 TBS minced ginger (I had some in a tube)
2 1/2 cups vegetable stock
Pomegranate seeds (arils)
Cilantro or mint – chopped as garnish
DIRECTIONS
Heat the coconut oil over med-high heat & toast the orzo until it is golden – which happens in just a few moments. Add the rice & toast a bit more (being sure not to burn the orzo). Add the ginger, stir – and then add the stock. Bring to a rapid boil & reduce to the lowest heat. Cover (wrapping a kitchen towel around the lid helps create a tighter seal) and cook about 20 minutes. Fluff & serve with pomegranate arils & chopped herbs.
Delightful-Delicious-Delovely 