Cauliflower & Chick Pea Coconut Curry

Tried this recipe and it’s the truth, I give it 2 thumbs up!

The other night I dug a can of coconut milk out of my cabinet thinking I would make coconut curry chicken.  It was a warm spring night and I wanted  something light, spicy, and simple.  I was in the mood for something exotic.  Inspired by my son’s attempt to avoid meat, I scavenged the internet for veggie curry recipes and stumbled upon this particular one via the site oh my veggies: meatless made easy.

I didn’t alter anything in this recipe intentionally, and I don’t know if I would change much if and when I make it in the future.  I did however, leave out cilantro because I didn’t have any, but I don’t think that really made a difference.  I served this delicious meal over wild rice and not only did I go back for seconds, so did my son.

I apologize for the image of this dish in a messy bowl.  I am trying to make a more consicence effort to take pics of the food I make and/ or eat, as well as when I take them.  This is my bowl on it’s second round.  Enough of my rambling.  Enjoy the recipe below!  Feel free to comment and tell me if you changed anything in the recipe when you made it!

 

cauliflower chickpea coconut curry w/ wild rice

cauliflower chickpea coconut curry w/ wild rice

Ingredients:

2 tablespoons coconut oil
1 large onion, diced
3 cloves garlic, minced
1-inch ginger, peeled and minced
1 tablespoon garam masala
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
2 (15-ounce) cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
2 (14.5-ounce) cans diced tomatoes
1 (14-ounce) can coconut milk
1 medium head cauliflower, broken into florets
1 large potato cut into 1 inch cubes (not in the original recipe- my little addition)
Salt and pepper to taste
1/4 cup chopped cilantro (I did not have this ingredient and think it was fine without)

Cooked rice or naan for serving

Instructions

1. Heat the coconut oil in a large Dutch oven over medium heat.
2. Add the onion, garlic, and ginger and cook until softened, 5-7 minutes.
3. Stir in the spices and cook until they’re fragrant, about 1 minute.
4. Add the chickpeas, tomatoes, coconut milk, potato and cauliflower.
5. Increase the heat to medium-high and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
6. Uncover and cook 5 minutes more, or until sauce has thickened slightly. Season with salt and pepper to taste and garnish each serving with cilantro.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

*words by Rochelle Brickner

 

Potato Dumplings in Tomato Sauce {Gluten Free}

I am going to try this….will tell you what I think!

veggiezest

Potato Dumpling

SO I am trying this gluten detox for a few weeks. The last time I did it, it reduced my bloating and left me feeling very light. By the end of the first month I had started getting these hives type rashes and that’s when I had stopped it. This time I figured, I’ll do it for a short period of time – just to get rid of some bloating…and as I result, I am getting inspired to make GF version of some recipes. Today’s recipe is somewhat a gluten free hybrid of a gnocchi and the German potato dumpling  or Kartoffelkolesse. 

I made the dumplings a week ago following the traditional recipe (click here if interested) and disliked the flavor of egg in it. In this version I replaced the flour with my gluten free flour mix and skipped the croutons and eggs. I also kept the dumplings on the…

View original post 548 more words

Kohlrabi Slaw

You say it’s been awhile?
Yeah, me too. Admittedly, It’s been awhile.

But last night while sizzling up some jalapeño and onion kielbasa sausages from Broadway Butcher Shop , I decided that I would document the making of my kohlrabi slaw.

Whew hew! I thought someone here might get excited.  Especially those who know my recipe will not be like all the other recipes you’ll find online when you Google kohlrabi slaw.  In fact, with everything I make- most of the time, I start with ideas from 1 or 2 other recipes and then I go to town, adding a little new something here, adding a little atypical there, and on and on……..  You know what I mean. So consider me the test kitchen.

IMG_5175 FYI- I’m really bad with documenting food, on top of the fact that my Tank 7 beer influenced me in one way or another last night,  so unfortunately, regarding photo imagery, it’s not much of a documentation.  I am however, about to relay the recipe I came up with for kohlrabi slaw.

For my vegan friends, this kohlrabi slaw can be altered to accommodate your requirements =  minus the honey (use sugar, agave, or stevia) and minus the egg enriched mayonnaise (use the fake stuff).  Otherwise, this recipe is definitely vegetarian until you do what my family loves to do….pair the slaw with sausage or smother hot genoa salami on an egg roll with it.

      Kohlrabi Slaw

1 medium sized beet
1 medium sized kohlrabi
1/2 pink lady apple
4 small or 2 big carrots
1/2 medium sized white onion
3 red radishes

Dressing:
3/4 cup safflower oil mayonnaise
1/8 cup apple cider vinegar
3 Tablespoons lemon juice
2 Tablespoons honey
2 Table spoons spicy brown mustard
2 teaspoons dry dill (or to taste)
1 large clove garlic, minced
*any salt and pepper – to taste

IMG_5143

Directions:
Put all the produce ingredients through the shredder blades of a food processor, or shred them using a manual shredder. Whisk together wet ingredients in a separate bowl. Feel free to taste the dressing as you go and add to, if so desired.  Once it’s up to par, blend the dressing with the produce.  And no matter what, let the slaw marinate in a covered bowl for at least an hour before serving.

Final Thoughts:
While eating this slaw last night, I realized that it’s too sweet for me, so I will most likely cut the honey measurement by a half of a Tablespoon the next time I make it.  But even then, this stuff was amazingly tasty with my locally made sausages, Boulevard Brewing Co Tank 7 beer, and Amish summer corn.

Lentil Fritters with Lemon Dill Mayo

Going to have to try these.

Tending the Garden

DSC_0573

Will has been taking epic naps lately, so I’ve been able to get some things done.  Today: finished up a new batch of thank-you notes, went through the huge tupperware bin from the basement full of hand-me-downs and organized them by age in these huge ziplock bags, started The Gods of Heavenly Punishment, spent a few hours letting Will take a nap in my arms (he usually sleeps in his moses basket, but once in awhile I just have to hold his sweet little self).  Even did some yoga.  Things that did not get done today:  take a shower, change out of pajamas, put contacts in.

Also, Will has been hooking his little arm firmly around me when I carry him around. I literally cannot handle how adorable it is.  I honestly might die of joy at any moment because of this darling baby.

DSC_0616

Anyway, this is my…

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Spring Asparagus and Broccolini Farro & Kale Pesto

This will be a dish I try in the very near future.

Gastography

Farro is one of those whole grains that speaks volumes about comfort to me. It’s nutty and toothsome and just the thing to serve as a great base for any season’s fresh veggies. This dish takes all the best spring has to offer and ties it into perineal favorites like broccolini and lemon.

Spring Asparagus and Broccolini Farro with Kale Pesto

1/2 c. farro
1 c. vegetable broth
1 bunch broccolini
1 bunch asparagus
3/4 bulb fennel
1 Tbsp. olive oil
2 cloves garlic
1/2 c. water
1 Tbsp. garlic infused olive oil
1/2 c. kale pesto
Juice of 1/2 a lemon
Big pinch red pepper flakes
Salt & pepper to taste

Bring the farro and stock up to a boil in a medium pot. Cover, and simmer 10 minutes. Turn the heat off and let sit with the lid on an additional 5 minutes.

On to the veg. Chop…

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Noodles and Fried Tofu

Some meals, I simply have to “make due” because I don’t always have all the ingredients to fulfill a recipe I find in a cookbook or on the world wide…

This is one of those meals, yet, I am posting it here because it IS a very complete meal, just not an authentic ramen dish.

Introducing the tofu…..

My 12 year old son has always loved tofu. When he was very young, around 3 or 4 years old, I taught him to cut the tofu because not only has it been important to me that my children know how to cook, but also cutting tofu is such a big task that requires little effort.

frying the tofu

I cut my tofu in 1/2 inch slices, no thinner and never much thicker.  Next I brush a thin coat of soy sauce on each side of the sliced tofu,  then fry them in a thin layer of vegetable oil (preferably NOT canola) in a cast iron skillet.

fried tofu

fried tofu

Now as I said in so many words previously, when I don’t always have all the ingredients to fulfill a recipe, I start digging through my refrigerator and cabinets and pull out what will suffice.

Welcoming the noodles…….

noodles

Noodles galore

I don’t usually use bouillon and so I rely on sautéed veggie juices for flavor in my broths.  This is what I did in this instance.

First, I sautéed bite size pieces of carrots and yellow onions until the onions were soft, then added some garlic (to taste) and portabella mushrooms. Next, I added water- probably about 4 cups to start, which I brought to a boil. (The quantity of water depends on first, how much noodles you use and then how brothy you want your final noodles to be.)  Finally, I brought the water to a boil, added some egg noodles I got from the Asian Market, let them get somewhat soft (but not done), then added one of my favorite spice blends Nanami Togarashi- assorted chili pepper (which can be found at Asian Markets) as well as fresh bok choy.  I add the bok choy last so as not to over cook it, as you do with most greens- kale is an exception. Overcooking bok choy, and any vegetable for that matter, depletes its nutrients and makes it nasty soggy.  And another fact I learned is that Parents overcooking vegetables is why most kids despise vegetables. Hmmmm.

So I don’t usually mix the tofu into the noodles, although that would be mighty tasty.  My son and I, who were eating alone this particular evening, prefer our tofu on the side. Thank you very much.

I am really sorry, I don’t have a specific itemized recipe here.  My experience in the kitchen has allowed me to gage measurements and know what spices to add per the flavors I want….so if you have any questions, comments, please, I welcome them.  With that, I will make my outro before a half eaten bowl of noodles.

half eaten noodles

half eaten bowl of noodles

Pecan (faux) Meatballs

This is a recipe I get asked for all the time, that’s why I’m sharing it “tried and true”. In fact, omnivores don’t believe me when I tell them these faux meatballs are  vegetarian all the way, because they taste like real meat.  Hmmmmm, might have something to do with the fact that these are made almost exactly like real meatballs, but with pecan meal instead of hamburger meat.  Knowing that, think of the many ways meat dishes can be made veggie without using that nasty texturized vegetable protein (TVP), yet another substance I don’t believe in.

As I request in all the recipes I post- if you make these, let me know what you think- and also relay if you tweaked the recipe in any way to accommodate your pallet.

Until next time.

 

Ingredients:

1 cup pecan meal (whole pecans run through food processor)
1 ¼ cups dry bread crumbs (preferably whole grain- I used gluten free in this batch)
1 ½ cups grated longhorn cheddar cheese (or colby jack…)
½ cup finely chopped onion
4 eggs (sometimes only 3 eggs)
½ tsp. each: salt, basil, garlic powder (I use fresh garlic most of the time)
¼ tsp. thyme

pecan balls uncooked

Directions:

Pre-heat oven at 350 degrees.
-Mix all ingredients together.
–Form into approximately 1 Tablespoon size balls (or slightly larger).
—Fry/ sauté slowly in a shallow layer of high heat (vegetable) oil until brown.

added to fry fryin' up in the pan
—-Put meatballs in casserole dish, cover with your own desired amount of BBQ sauce,

ready to bake BBQ'ed up
—–and heat in oven approximately 30 minutes.