Thursday, October 25, 2012

Crazy Good Coconut Curry

This Curry has turned my husband (a certified non-curry man) into a believer! Not only will it’s cooking aromas tantalize & transform your entire kitchen, it’s delicate & delicious flavors are enough to win over anyone who dares to believe they dislike curry! This is a high-protein, low fat recipe; Another great “Clean Out the Fridge” recipe since you are not obligated to use the veggies I use (they are a mere suggestion & my own personal preference). Use squash, bell pepper, kale, chard, peas, sweet potatoes - make this your own using my recipe as your foundation. You will be so happy you did! This is one of those recipes to make again & again & again! Serve with fresh hummus & warmed pita.

-sea salt
-canola, or other neutral cooking oil, in mister
-2 cups vegan chick’un broth, divided (I highly recommend Better Than Bouillon’s No Chicken Base - 1 tablespoon dissolved in 2 cups hot water)
-1 package extra firm tofu, drained & gently squeezed in kitchen towel, then cut into small cubes (Another recommendation: Wildwood Sprouted Tofu - fantastic, non-GMO, sprouted soybeans - easier to digest! Although, any extra firm tofu will suffice) AND/OR 1 & 1/2 cups cooked chickpeas; You can cook your own or, if easier, pour ‘em straight from the can
-garlic powder
-onion powder
-1 tbsp + 1 tsp curry powder
-1 & 1/2 tsp ground ginger or 1 tbsp fresh chopped ginger
-2 tsp granulated garlic or 2 tbsp fresh minced garlic
-1 small onion, coarsely chopped
4 to 5 carrots, peeled & coarsely chopped
1 medium/large stalk of broccoli or small head cauliflower (or, hey! Both!), coarsely chopped
2 well-chopped organic tomatoes or 1 can organic crushed or diced tomatoes & their liquid
1 can organic light coconut milk
3 cups cooked brown jasmine or basmati rice OR 3 cups cooked couscous (I recommend trying this curry with the couscous - it is melt-in-your-mouth delicious!)
1/2 bunch fresh cilantro, very finely chopped 

Heat a large skillet over medium to medium-low heat until warmed. Sprinkle a pinch of sea salt over the bottom of skillet & wait 1 minute. Spray skillet with your oil mister, lightly coating the bottom of the pan. Wait an additional 30 seconds - this creates a natural non-stick effect! Throw in your cubed tofu, if using, & let slightly brown, 3-5 minutes. Sprinkle tofu with garlic & onion powders, then turn over to brown other side of cubes, another 3 - 5 minutes until the tofu begins to slightly harden & brown. The aroma will be heaven to your nasal passages!! Remove tofu & set aside. Add in 1/4 cup of broth, then onion & let onion soften, another 4-5 minutes. Add in curry, ginger & garlic - stir everything around to combine. If the pan is drying out, add in small amounts of broth - a tablespoon at a time, to keep cooking the onion. Add in the tomatoes, coconut milk & 1 cup broth, bringing to just below a boil. Reduce heat & cook down for 5-10 minutes, tasting as it cooks down. (Test by spooning out a carrot with small amount of liquid until it is near to your liking). Add in broccoli (&/or cauliflower) & chickpeas, if using. Cook an additional 5 - 10 minutes, depending on how cooked you want your veggies. Serve with rice or couscous & garnish generously with cilantro. (Omit cilantro for little ones, as it’s natural heat tends to come out the more it is chopped.)

To make rice, the usual equation is 2 cups liquid to 1 cup grain plus 1/2 - 1 tsp salt & 1 tbsp fat (oil or vegan butter). To make a lower fat grain that bursts with flavor, I add a tsp of that amazing bouillon to my water once it’s boiling. Laugh if you must, but it’s far lower in calories than oil, no fat & superior flavor - why NOT use it?! I also like to add the salt after the grain has cooked since I can then have control over the amount of sodium. If you make the couscous, the last 5 minutes of the cooking the Curry, boil 3 cups water over high heat, add bouillon & 1 & 1/2 cups couscous, stir well, cover then turn off heat & let sit until your Curry is done. To serve, fluff grain with fork, spoon massive amounts of this AHHHmazing Curry over it & die happy. Bon appetit!!

Tuesday, February 14, 2012

Amazingly Awesome Artichokes

-water (fill a large pot about halfway)
-2 lemons, halved
-lots of garlic
-onion powder or 1 large chopped onion
-1/4 cup white wine
-1/2 cup Tamari
-1/2 a container Better Than Bouillon (or 2 -3 vegan bouillon cubes)
- 2 tbsp olive oil
-2  bay leaves
-salt & pepper, lots
wash artichokes in cold water
chop off stems
remove tough lower leaves

cut artichokes in half
bring broth to slight boil
lower heat & place artichokes in  broth
simmer for 25 - 35 min, covered
serve with dill dipping sauce

great thing about this broth - it can be frozen or refrigerated & reused for artichokes a second time!!
- 4 tbsp vegenaise
- splah of plain unsweetened soy milk
- 1/2 fresh squeezed lemon
- 1/4 - 1/2 tsp dill weed
- 14 - 1/2 tsp parsley
- 1 tsp onion powder
- salt
- pepper
combine well & serve with artichokes

This can be made a day ahead of time - the flavors develop nicely in the fridge

 Just give it a quick stir before serving


& Happy Valentine's Day!