curry.

curry
you guys, I MADE A CURRY! and it tasted good!!!

I have the hardest time with curries, every so often i get the urge to make one and its just so bland, so I’ve pretty much given up on it. But something inspired me to try it again. After looking at a few recipes on the internet, I got the basis down and decided to go my own way and just make something up.

Feel free to use whatever vegetables are in season or you have on hand.

I package tofu, pressed and drained
Coconut oil
1 medium onion
Large chunk of fresh ginger
4-5 garlic cloves
1 can coconut milk (i used light)
2 1/2 tpsn madras curry powder
salt
Green beans
brocolli
red bell pepper
kale/and or spinach (i used both because I had a little of both on hand)

cashews, lightly roasted or pan fried
Cilantro
1/2 lime
Rice or quinoa, or grain of your choice

First – Prep your tofu. Set your oven to 400 degrees; cut into 1 inch cubes, put on baking sheet and bake 10 minutes. flip over and bake 10 minutes more. set aside.

Finely chop your onion, garlic and ginger Using about 2T coconut oil, sautee them in a large pan or saucepot. Once onions start to soften, add the curry powder and a 1-2 T water to deglaze the pan so nothing burns. Add the bell pepper and green beans and saute for a few minutes. pour in the coconut milk and add the tofu and let simmer for about 3-5 minutes. Add about 1/2 tspn or so of salt to help bring the flavors out in the vegetables. Add the brocolli and greens and cook for a few minutes more, until your vegetables reach your desired firmness. Squeeze the juice of half a lime over the curry. Let stand for a few minutes to let the flavors meld.

Spoon on top of some rice, and top with cilantro and cashews.  I sprinkled some simply asia ginger and garlic seasoning on top of mine.

Definitely adjust the seasonings to your liking, and feel free to customize with any you might think are good. This is a great recipe to start with and build on to make better and better each time.

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tofu and black bean enchiladas.

enchiladas

I struggle with making enchiladas; they always come out dry and just not right. I really love Trader Joes black bean and corn enchiladas. They are saucy, full of vegetables and satisfying. So on a whim, I decided to try to recreate something similar, and I think i succeeded.  I wish I had taken a photo, but my lunch leftovers will have to do.

Half a block of tofu, diced small
1 can black beans, drained and rinsed
1 small zuchinni, grated
Few handfuls of baby spinach
One ear of corn, with kernels removed from the cob
1 onion, diced
4-5 cloves garlic, minced
2 tspn cumin
2 tspn chili pepper
black pepper
daiya vegan cheddar cheese (optional)
Corn tortillas (i also did half with flour b/c thats what the husband likes!)
2 10 oz cans enchilada sauce

Preheat your oven to 375.
Add some oil to your pan, and add the tofu. Cook for about 3-5 minutes on each side, then add onions and garlic and continue to cook until the onions start to wilt.  Add the cumin, chili powder and pepper; mix well. Add in the zuchinni, spinach and corn; cook for a few minutes until the spinach starts to wilt; then add in the black beans and cook until beans are heated through.

Coat the bottom of a 9×13 pan with plenty of enchilada sauce. Fill each tortilla with the filling and some daiya cheese if you are using it, and roll tightly.  Top with more enchilada sauce and bake for 20 minutes.

banana, zucchini & flaxseed muffins.

banZucFlaxMuffins_makegreat

It’s about that time of year where we have more zucchini’s than we know what to do with! I had a rouge banana laying around as well, so I figured it was time to make shutterbean’s banana zucchini and flaxseed muffins! These were pretty easy to veganize, are packed with healthy zucchini and don’t use any oil?! They turned out great! Milo is going to love them!

  • nonstick cooking spray
  • 1 3/4 cup all-purpose flour
  • 1/2 cup ground flaxseed
  • 3/4 cup lightly packed light-brown sugar (I reduced this a tad – they aren’t overly sweet, so do it based on how you like your muffins)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups grated zucchini (from 1 large zucchini)
  • 1/3 cup mashed banana (from 1 large banana)
  • 3/4 cup almond milk
  • 1 1/2 tspn egg replacer, mixed with 2 T warm water
  • 1 teaspoon pure vanilla extract

Preheat oven to 350F Lightly coat muffin tin with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt & cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together almond milk, egg replacer and vanilla. Add milk mixture to the flour mixture and stir until combined (do not over mix)

Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes, Let muffins cool completely in a pan on a wire rack, about 30 minutes. Store in an air- tight container, up to 3 days.

288. dilly stew with rosemary dumplings.

Since fall is here, Ive been craving comfort foods. The rainy weather makes this craving even stronger.
This calls for Isa’s Dilly stew with rosemary dumplings. It gave me reason to use up the last of the dill from the garden as well.

247. grilled tofu tacos.

In honor of labor day, we had some friends over in the afternoon for lunch and I made these grilled tacos with avocado cream and cabbage slaw, and grilled corn. They were excellent! We love to bbq, but never really know what to grill other than veggie burgers or pizza.  So this was great to add to the list. We made a little taco bar with all the ingredients and everyone mixed and matched to their liking. A fun way to say bid farwell to summer. Although, we may be making these again in our future!

245. apple cucumber beet juice.

Also known by milo as “purple juice.”

I have a busy day ahead of me – about to get groceries, run to the farmers market and head to the library – all before I’m out of here to shoot a wedding. So I made milo and I some juice to help get us going.

This was a mixture of
2 green apples
1 small beet
3 large pieces of kale
1/2 large cucumber
handful of pea shoots

Milo drank all his, and then came to find me and finished mine! Another juice, toddler approved.

229. Cucumber basil juice.

Tonight I made a juice using:
Cucumber
Apple
Pineapple
Spinach
Basil
Cucumber

…and it was DELISH!

200. taco salad.


This is not just a post about taco salad. Its actually about the lentil meat I made for it. But calling a blog post “lentil meat” sounds kind ofwierd, so I called it taco salad….

Since we moved, our whole foods isn’t convieniently located near us, and it isn’t necessarily INconvieninetly located either. Its just that there are plenty other options that are closer – so whole foods seems to be the last place on my list. So that means items like store bought seitan and vegan cheese are not as plentiful these days in our house, which is actually ok by me. The amount of produce we by on a weekly basis is much more the way I’d like to be working these days – so I’ve been trying to find ways to either make the seitan myself, or make something like what I made here today.

A while back I saw this post on making lentil taco meat. I pinned it and it has been on my to do list for some time now. I finally got around to making it and it did NOT disapoint.  I loved how I was able to combine some vegetables with it and you don’t really even know it! Extra healthy. It was kind of like taco flavored beans in the end. Texture was great and it blended well with the taco salad.

Heres how you do it:

1 cup brown lentils, rinsed and picked over
1 medium yellow onion, diced
3 cloves of garlic, minced
1/2 large bell pepper, chopped (any color)
1 carrot, peeled and sliced
2 ribs of celery, sliced
1-1/2 tbsp chili powder
1 tsp cumin
1/2 tsp paprika
1 tsp oregano
2 cups vegetable broth
1 tbsp tomato paste
(of course you can add other vegetables or leave some of these out – just use what you have on hand…also you can add some jalapeno if you want to add spice)

Heat 1/4 cup water in a large skillet. Saute onion for 3 minutes. Stir in the garlic, bell pepper, and cook for another 3 minutes. If the pan starts to dry up and the contents start sticking, add a tablespoon or two more of water. Add in the lentils, carrots, celery, (or any other veggies at this point) chili powder, cumin, paprika, oregano, and saute for 1 minute, stirring constantly. Stir in the broth and bring to a boil. Turn the heat down to medium low and cover. Simmer for 30 minutes, stirring occasionally. If the mixture starts drying out, add 1/4 cup water or broth.

Stir in tomato paste and lime juice. Transfer to food processor or blender and pulse a few times, until a crumbly texture is achieved–do not puree. Serve hot.

I served mine with romaine lettuce, grape tomatoes, avocado, cilantro, baked corn tortillas, grilled corn and cilantro. Used some salsa as my dressing and it was delicious!

196. harvest muffins.

I saw a recipe for these harvest muffins and thought they would be a good nutritious treat. I took a stab at veganizing them, and they turned out pretty good. Muffins are kind of tricky – they never taste like they do in the bakeries – but i usually opt for something more nutritious anyway. These could probably be a tad sweeter, but overall they turned out alot better than expected. They have no added fat really, are packed with vegetables and fruit and have minimal sugar….Milo ate them too, and even noticed the carrots, so I guess thats a win!

1 cup shredded zucchini
1/2 cup shredded carrot
1 cup shredded apple
1/2 cup whole wheat flour
1 cup whole wheat pastry flour
1/2 cup all purpose flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 1/2 teaspoon pumpkin pie spice
3/4 teaspoon salt
4 1/2 tspn egg replacer powder, mixed with 6 T warm water
1/2 cup brown sugar
1/2 cup almond milk
2 T plain soy yogurt
1/4 cup flax seeds
  1. Preheat oven to 400F.
  2. In a large bowl, mix together flours, baking soda, baking powder, pumpkin pie spice and salt.
  3. In a smaller bowl whisk the egg replacer, sugar, almond milk, and yogurt, then fold in the zucchini, apple and carrot.
  4. Add the wet mixture to the dry.
  5. Add the flax seeds mixture together till combined. Don’t overmix.
  6. Divide the mixture evenly in a 12 count muffin tin.
  7. Bake for 12-14 minutes, or until toothpick comes out clean.
  8. Cool and enjoy.
  9. To freeze, place each muffin in an individual sandwich bag and place in the freezer – an easy grab and go breakfast!

 

189. pineapple, beet, kale & apple juice.

I picked up some golden beets at the farmers market today and couldn’t wait to get home and turn them into some kind of juice.
I used 1 large orange beet, 1/4  of a pineapple, 1 green apple and some kale. This was so so delicious. Milo drank his and then insisted on finishing mine!