Curried Noodles with Green Peas topped with Roasted Butternut Squash

INGREDIENTS

6 oz Pasta ( serves 3) cooked al dente and set aside.

1/2 small onion, very fine dice

2 tsp. olive oil

2 cloves garlic, minced to a paste
1 1/2  tsp curry powder

1/2 tsp. garam masala

1 to 2 tsp. sugar or more to taste

1/2 small Thai chili pepper

1/2 tsp. garlic powder

1/2 cup cashew cream ( recipe below)

1/4 cup of water  or more to reach the desired consistency

2 Tbsp. soy sauce

salt and pepper to taste

1/2 cup frozen peas

4-5 broccoli florets 

3-4 leaves Thai basil, chopped

For the Squash

2 cups Butternut squash, cut into small dice

1/4 onion, small dice

1-2 cloves garlic fine dice

1-2 tsp sugar

2 tsp. olive oil

salt and pepper to taste

Place squash, onion and garlic onto a sheet pan and add the olive oil, sugar, salt and pepper to taste. mix well and bake at 425 degrees for 30 minutes until the edges are brown and crispy and squash is cooked thru. Set aside

Heat olive oil in a skillet and add onions and cook for several minutes until translucent, add the broccoli cook for a couple minutes, stirring to not letting onion get too brown.

Add the garlic and Thai pepper and cook for another minutes or so, don't let it brown.

Add the 1/2 cup of cashew cream and cook for another minute or so, 

 ( it will get very thick). Add water

to dilute and make a creamy consistency. Add sugar, soy sauce, garlic powder, curry powder, salt and pepper to taste and sugar if your using. 

( Adjust the salt, pepper, and sweet to taste to your liking )

Continue to cook until thick and bubbly, adding water as it gets too thick to make a nice saucy consistency, to your taste. Add frozen peas and cook until heated through.  To serve, place warm pasta in bowls topped with creamy curry sauce, mix well, top with butternut squash and Thai basil.

Massaman Curry

Massaman Thai Curry Potato

Ingredients

3 white potatoes, cubed

1/2 small onion, diced

2 cloves garlic, minced

1" fresh ginger, minced

1 cup frozen peas

5 baby bok choy sliced into 4's ( optional)

Massaman Curry paste ( store bought)'

1 large handful of baby spinach

1 can full-fat coconut milk

1 tsp. browning

1-2 tsp olive oil

1 tbsp. sugar ( optional to taste)

Heat oil in large pot or Dutch oven, fry the onion for a couple of minutes, 

don't let them brown

Add ginger and garlic cook stirring for another minute. 

Add the Massaman curry paste, stir

Add the potato and the full can of coconut milk

Stir to distribute all of the spices, add the browning.

Cover and simmer until potatoes are almost done

Add the spinach and baby bok-choy.

Cover until potatoes are tender and sauce is thickened.

Serve with Rice

Burmese Eggplant

Burmese Eggplant Curry-

Khayan Thee Hnut

INGREDIENTS

• 2 tbsp. vegan shrimp paste (optional)
• 1 (1") piece ginger, peeled and thinly sliced
• 4 cloves garlic, peeled
• 1/2 onion, thinly sliced
• 1/2 jalepeno, diced
• 1 tsp. paprika
• ½ tsp. ground turmeric
• 1 tsp. cumin
• 1 tsp coriander
• 1 tsp. curry powder
• 1 large eggplant sliced into 1" thick strips
• 1 tsp. agave or to taste
• 1 tsp salt or more to taste
• 2 cup veggie stock or water

Put ginger, garlic, onion, vegan shrimp paste, and jalapeno in small food processor and process with a little water if necessary to form a smoothish paste.

Heat heavy bottom pan and cook this paste over medium/low heat for a couple of minutes. Add paprika, tumeric, cumin, coriander, curry, and salt and cook for a minute of so. Add eggplant and coat well. Add the stock and cook over medium heat until just tender. Adjust salt and with agave as necessary

My NEW Favorite Dish !!!

Aloo Saag with Aubergine ( Oil-Free )

( Spinach Potato Curry with Eggplant )

1- 11 oz Container fresh spinach

1 cup water

1/4 tsp salt

6-7 new potatoes

, scrubbed and boiled till almost done, drained and set aside

1 Large eggplant, diced, salted and roasted in the over for 20 minutes or till almost tender  ( You can leave the eggplant out altogether if you wish )

1 large onion, chopped

1 Heaping Tbsp Fresh ginger, minced

3 cloves garlic, minced

2 tsp. Coriander

1 tsp. Cumin

1 tsp. Curry powder
1/2 tsp. Fenugreek ( Aesofetida )

1/2 tsp. salt

1/2 tsp Chili powder or to taste

1/2 cup or more unsweetened coconut milk

1-2 tsp Brown rice syrup or Agave to taste

Place the spinach in a large pot with the water and salt and cook for a minute or two covered until wilted. blend with a burr mixer till partially smooth and set aside.

Put onions in a hot pot and cook on medium  for 5 or 6 minutes till cooked but not starting to brown, add a teaspoon of water if necessary not to stick . Add garlic and ginger and cook another minute or two, again adding a tsp of water if necessary. Add the spices cook another minute, then add potatoes and 1/4 cup of the coconut milk, stir well. Add the eggplant and stir well. Add the spinach mixture, brown rice syrup, and remaining coconut milk and stir well.  ( You can add more coconut milk if it's too dry) Cook for about 10 minutes on low.
Adjust salt and chili powder to taste. Serve with brown rice.

***You can use Chickpeas instead of potato, omit the Eggplant and you have an Amazing dish called Channa Saag***

Mushroom & Eggplant Curry

Ingredients
3 cups of assorted mushrooms, cleaned and sliced into chunky strips (I used crimini and shiitake, but you could use portabella or even button mushrooms)
2 medium potatoes, cubed and microwaved with some water for about 5 minutes until they are barely

1 large eggplant, cut into chunks and roasted till tender.
1 tsp. olive oil
1 tbsp. coriander seeds
1 tsp. cumin seeds
2 red chillies
5 cloves
5 pods of green cardamom
1 tbsp. black peppercorns
1 onion, thinly sliced
½ cup coconut milk
1-inch piece of ginger, thinly sliced
6 large garlic cloves, sliced
½ tsp. turmeric
1 14-oz can of diced tomatoes or 2 medium tomatoes, diced

Instructions
Heat oil  in a skillet. Add the coriander, cumin, chillies. cardamom, cloves and peppercorns and roast until they start changing color and become fragrant. Remove and reserve.
Heat a large heavy pot and stir-fry half the sliced onion, garlic and ginger until they are golden brown. Adding water as necessary if they begin to stick.
Reserve.
Put the spices, onion, garlic, ginger and coconut in blender and coconut milk, and  grind to a smooth paste.
In the same skillet used for toasting the spices and onions, Add the remaining onion and cook until the onion starts turning golden-brown.
Add the diced tomatoes and turmeric. Cook until the tomatoes start to break down.
Add the sliced mushrooms and stir to coat with the spices. Add the potatoes.
Cover and let cook until the veggies turn quite tender.
Now add the ground spice-onion mixture. Stir thoroughly.
Cover and let it cook another 10 minutes for the flavors to meld together.

Original recipe by: Holy Cow Vegan

Baingan Aloo

• Indian potato & Eggplant stir-fry

• 
  
• 1 large eggplant chopped
• 2 medium potatoes cubed
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon coriander
• 1/2 teaspoon cumin powder
• pinch of asofetida 
• 1/2 teaspoon turmeric powder
• 1 Tbsp. Curry
• 1 teaspoon ginger chopped
• 1 teaspoon garlic chopped( 3 cloves)
• 1 Serrano chili pepper chopped
• 1/2 teaspoon salt or to taste
• 2-3 whole canned tomatoes

1. Heat a large pan, and the garlic, ginger, chili, curry, coriander, and cumin powder and cook for several minutes, adding water as necessary so it doesn't stick.

1. Add in the potatoes and turmeric and mix well to coat. Cook for 2-3 minutes
2. Add in the eggplants, tomato and salt and mix well to coat with all the spices.
3. Cover and cook on low heat for 20-25minutes stirring occasionally. If you like your eggplants softer, than cook longer or to your desired softness.

Recipe adapted from Holycow

Sweet Potato Hamman

Sweet Potato Curry with Spinach

Ingredients:

2 medium sweet potatoes, washed clean. Dice the sweet potatoes into 1/2-inch cubes and steam until almost tender

1/2 cup coconut milk

2 or more handfuls of spinach

1 tsp. dried chili, or to taste

1 tsp cumin

1 tbsp coriander

1 tsp. Tamarind paste

1 Tbsp. Curry powder

Salt to taste

Put the  spices in a blender along with the coconut milk. Add the coconut milk and tamarind and enough water to blend into a smooth paste.

Pour the coconut paste in a saucepan and add the sweet potatoes. Bring the mixture to a boil. If it’s too thick, add more water.

Add salt to taste, and the spinach and let the curry simmer about 10 minutes. Add  Turn off the heat.

Serve hot over boiled rice.

Recipe adapted from Holycow

January 15, 2014

Eggplant & Chickpea Curry

 This was so simple to make and so delicious!

1 medium Eggplant,

 chopped and roasted in the oven for about 20 minutes with just  a sprinkle of salt

1/2 Sweet red pepper, chopped

3 cloves garlic, minced

1 small can of whole tomatoes, crushed

1 small can chickpeas

1/2 bunch fresh Chard ( stems and leaves chopped)

1/4 tsp turmeric

1/4 tsp fenugreek

1/4 tsp coriander

1 Tbsp curry powder

1/2 tsp garam masala

1/2 tsp chili powder

1 Tbsp agave

1 tsp sea salt

1/4 water as needed

Chop and roast the eggplant in the oven till tender, about 25 minutes.

Heat a large pot and add onion and sweet peppers and cook over low heat until soft and starting to brown on the edges, add the garlic, tomatoes, chickpeas and spices and cook for about 10 minutes.

Add the chopped chard and cook for another 5-8 minutes.

Add the roasted eggplant and agave  and adjust for salt and spices.

Cook for another five minutes or so until everything is blended, and adjust consistency with water if necessary!

Cooking, Cooking & More Cooking

Aloo Gobi

Potato & Cauliflower Curry ( Oil-free )

1 onion, diced

1 Tbsp minced ginger

2 Clovers garlic, minced

1/2 jalapeno, minced

2 medium tomatoes, diced

1 medium head cauliflower, cut into florets

3/4 pound white potato diced

1/4 pound sweet potato diced

1 cup green peas

1 tsp cumin

1 tsp chili powder, or to taste

1 cup vegetable stock

1 tsp coriander

1/2 tsp tumeric

1/4 tsp garam masala

1/2 Tbsp agave

salt and pepper to taste

place onion in large pot and saute over medium heat for 7-8 minutes. Adding water by the tablespoon to keep the onions from sticking. add the ginger, garlic and jalapeno and cook 3 minutes . Add the stock,  tomato, cauliflower, potatoes, cumin, coriander, and garam masala, and chili powder and cook covered until vegeables are soft. Add peas and cook 5 minutes longer. Adjust with salt and pepper to taste

Adapted from Forks over Knives Cookbook

DAY 261

Quinoa with Kale & Bean Curry

1 cup Quinoa

2 cup water

1/2 tsp salt
1 tbsp olive oil
1 cup cooked beans ( chickpeas, black eyed peas, or your choice)
4 cloves garlic, minced
12 oz Flat-Leaf Kale, stemed and sliced
1 small onion, small dice

2 scallions, sliced

1 small tomato, diced
1 tsp ground cumin

1/2 tsp Garam Masala

1/2 tsp Chili powder

1 tsp. agave
salt and pepper to taste

Cook quinoa with water and salt over medium heat for 15-20 minutes until tender

Heat oil add onion and cook until translucent, add garlic , beans and tomato., and saute 5 minutes.
stir in Kale  and 1/4 cup water. cover and cook till tender but still bright green. when halfway done stir
in the scallinos. Add the quinoa and spices, agave and salt and pepper to taste and stir. Serve warm

Day 213

Channa Masala with Homegrown Organic Zucchini

I couldn't resist cooking up something with my very first homegrown Zucchini!

Ingredients

1 Large can Organic Chickpeas "Channa"

3 cloves garlic, minced

1 large red onion, chopped

1 Tbsp. coconut oil

2 tsp. Cumin

1 tsp. chili powder

1 heaping Tbsp. West Indian curry powder

1 tsp. Garam Masala

1 tsp salt to taste

2 Tbsp Tomato paste

1 Large "homegrown" Zucchini- sliced

2 tsp. Agave

3/4 cup water

1 tsp. organic corn starch if necessary

Heat oil and saute red onion and zucchini for 3-4 minutes, add spices and garlic and cook for another minute of so.

Add channa and water and tomato paste and cook for 10-15 minutes until veggies are soft. Add agave and test for salt and pepper and adjust as necessary. If necessary thicken with cornstarch, if too runny.

Serve warm with Roti bread or Quinoa

Day 198

Sweet Potato & Mushroom Curry with Kidney Beans

1 Tbsp. coconut oil

1 medium onion, chopped
 3 garlic cloves, crushed
 1 large carrot chopped
 1 medium pepper, sliced
 2 large sweet potatoes, cubed 1"
 2 cup shiitake mushrooms, sliced
 2 inch piece of ginger, minced

1 large Jalepeno, diced small

2 handfuls fresh spinach
1 tsp. Coriander
 1 tsp. Chili powder

1 tsp. Garam Masala

1 tsp. Sea salt

 1 tablespoon tomato paste
 Vegetable stock, enough to cover potatoes
 1 can of kidney beans-rinsed and drained

 .

Heat the oil a and add the onion and cook for 4-5 minutes, until translucent.
 Add the garlic, ginger and jalepeno and cook for another minute or two then  add spices and tomato paste.. Add  the carrots, pepper, sweet potato, mushrooms and continue cooking for another 5 minutes or so.
 Add vegetable stock and stir well
 Cover the pot and leave to simmer for 25 minutes on a low heat, stirring occasionally.
 Add the kidney beans, salt and pepper,  to taste and spinach cook for another 10 minutes on a medium heat until the vegetables are tender. Adjust seasoning to taste.
 

Day 56

On the Menu Today...

Medley of Stir Fried Curried Vegetables

Spiced Steamed Brown Rice

Fresh Tossed Salad with Tahini Dressing..

Chopped your Favorite Vegetables ..  ( I used Roasted Brussel Sprouts, Carrots, Asparagus,  Cabbage, Yellow Peppers, Broccoli, Swiss Chard, Red Onion, Red chard,  fresh Garlic and Ginger root)

Stir fry onions, garlic and ginger in a large wok, add chopped vegetables and stir fry until al dente. Sprinkle with Salt and Pepper, 1 Tbsp. curry powder, and Chili powder, to taste,  and mix well.  Drizzle in 1 Tbsp Agave Syrup and 1 cup of coconut milk, stir well to coat and cook for 5 minutes with the lid on .   Serve hot over rice

Day Seven

A Day Off in The Kitchen.....

A long week of work, now behind me, I spend the morning of my day off, where I'm most comfortable...behind the stove.....

Today's Menu

Thai-inspired Vegetable Stir fry with rice noodles

Acorn Squash Curry

Sweet & Sour Cabbage with Coconut

Acorn Squash Curry

2 Acorn Squash, peeled and cubed

2 small Sweet potatoes, cubed

1 Tbsp. Sugar

1/2 tsp. Chili powder

1/4 cup coconut milk

Spice Mixture:

2 tsp coconut oil

1/2 tsp black mustar seeds

1/4 tsp fenugreek,

1/2 tsp tumeric

2 tsp garam masala

Heat oil from spice mixture and add spices. Add squash and 3/4 cup water, cover and cook till tender.

Add 1/4 cup coconut milk, sugar, chili powder and salt to taste-Stir

Bring to boil and cook 10 minutes, till water is absorbed.

DAY FIVE

SPICES IN THE AIR.........

Hmmm.  Back to those familiar and comforting aromas, of fresh Ginger, Tumeric, and Chili's..

The air in my little kitchen is almost saturated with their intoxicating scent..making me dizzy with hunger!

Today's Meal

Spicy Black Eyed Pea Curry &

Gingery Eggplant with Coconut

served over a steaming bowl of brown rice....

Black Eyed Pea Curry

1 bag of fresh soaked and cooked beans

1 tsp Ginger, 1 tsp minced Garlic

1 medium onion, minced

2 tomatoes, chopped

1 tsp Chili powder

1/2 Tbsp. Coriander

1/2 Tbsp Cumin seeds

1/2 tsp. Garam Masala

1 Tbsp. Sugar

Salt and Pepper to taste

Spice Mixture- 2tsp. Oil

1/2 tsp mustard seeds

1/4 tsp asofetida

1/2 tsp. Tumeric

1/2 Tbsp Curry

Pressure cooke the peas till soft but not mushy.

Heat 2 tsp oil and add spice mixture to a pan, until seeds start to pop, Add the onion and cook until soft. Add Ginger, garlic and tomatoes and saute 5 minutes. Add remaining ingredients including black-eyed peas and bring to boil. Turn down to low and simmer 15-20 minutes. Season to taste with Salt and pepper..

New Years Day

Today it begins....

A little venture to document My Year in Food! Vegan food, of course!

Today, I await, my weekly anticipated food drop..that will fill my fridge and cupboards with abundantly flowing Organic vegetables, greens, legumes, and grains...  Until then, however I'm hungry.....What to make???    My cupboard reveals copious quantities of chickpeas, silently awaiting to be transformed into something scrumptious...

1/1/2012
Today's Meal:  Thai Curried Chickpeas simmered with coconut milk,  green peas and tomatoes with whole wheat roti bread to sop up the rich and delicious sauce.........Yummm