Coconut Red Curry

22 07 2010

As a vegetarian, you tend to eat a lot of stir-fry. And getting creative with stir fry can be a challenge. In the end, it’s all sautéed vegetables, perhaps with a new combination of vegetables and/or spices. That’s why I’ve been trying to make more homemade dishes that are just as convenient and full of good-for-you veggies, but with a little more pizzazz – dishes that provide a little more sense of adventure and accomplishment. So here’s one that has become a good ol’ standby. It’s super fast, inexpensive and, of course, delicious!

coconut curry

Ingredients:

•1 Tbs vegetable oil
•2 tsp sesame oil
•4 garlic cloves, finely chopped
•1/2 large red onion, diced into large pieces
•1 green bell pepper, diced
•3 cups broccoli florets
•1 zucchini, halved and sliced
•3 cups green beans
•2 Tbs red curry paste
•1 tsp grated ginger
•1 tsp red pepper flakes
•16 oz can coconut milk
•Salt
•8 oz extra firm tofu, cubed
•prepared brown rice

Directions:

curry 11. Heat vegetable and sesame oils in large saucepan over medium-high heat.
2. Add garlic, onion, pepper, broccoli, zucchini and green beans and sauté for 4 minutes.
3. Add red curry paste, ginger and red pepper flakes and mix well. Sauté an additional minute.
4. Add coconut milk and stir until thoroughly combined.
5. Add salt to taste and bring to a simmer.
6. Add tofu and gently simmer for 10 minutes until all vegetables are tender throughout and the tofu is thoroughly heated.

Recommended Serving Instructions:

This dish is best served over rice with a garnish of fresh basil.

Tips:

•This meal is so easy and quick. You can substitute vegetables with whatever you have in your crisper or whatever you find at the store. You can also omit the tofu for a lighter dish, or replace tofu with other items (potatoes, seitan, etc.).
•Play around with the spices some. When I’m sick, I like to make this dish with more ginger, garlic and red pepper flakes. When I have people with “milder” taste buds I back off on the red pepper flakes, sometimes even just replacing with a pinch of black pepper.
•For a slightly lighter dish, use light coconut milk. It makes the dish a little less heavy and less sweet, but still very flavorful.


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Categories : All Recipes, Asian, Main Course, Sauce, Vegan

Red Lentil Gravy

29 05 2010

I am a huge fan of all things breakfast! So I get excited any time I come across a tasty vegetarian version of traditional breakfast foods. This recipe is based on something I found in Vegetarian Times a while back. The picture that accompanied the recipe looked very pretty; the actual dish…well, let’s just say it tasted great!

Be sure to note the ingredients. Not only is there very little fat in this dish, but it is full of veggies and lentils. And I promise it will satisfy most any biscuit and gravy cravings!

Ingredients:

•1 1/2 cups red lentils, rinsed and drained
•1/4 cup extra virgin olive oil
•1/2 large cooking onion, finely chopped
•1/2 large green bell pepper, finely chopped
•1/2 medium red bell pepper, finely chopped
•3 cloves garlic
•1/4 cup plus 1 Tbs unbleached flour
•1 1/2 tsp ground black pepper
•1/2 tsp salt
•1 tsp smoked paprika
•1/2 tsp ground yellow mustard seed
•1/2 tsp red pepper flakes
•2 1/2 cups low-fat milk

Directions:

1. Add lentils to 3 cups of water and a pinch of salt and bring to a boil in medium saucepan. Reduce heat to medium-low and simmer uncovered until tender (8-10 minutes).
2. Drain lentils and set aside.
3. Heat oil in large saucepan over medium-high heat. Add onion and cook 5 minutes.
4. Add peppers and garlic and cook an additional 5-8 minutes, until vegetables are just tender.
5. Combine the flour and spices and stir into vegetables. Cook 1 minute, stirring constantly.
6. Gradually add milk (1/3-1/2 cup at a time), stirring after each addition. After all milk is incorporated, cook 3-5 minutes, stirring constantly.
7. Remove from heat and stir in drained lentils.
8. Serve over split biscuits or English muffins.

Recommended Serving Instructions:

For a heartier, more traditional breakfast, serve over homemade biscuits with home fries (stay tuned for my favorite biscuit recipe). For a lighter adaptation (and a shorter prep time) serve over your favorite whole wheat or multigrain english muffins and accompany with grilled asparagus or a green salad.

Tips:

•As always, adjust the spices to your liking. I love the taste of smoked paprika, so I sometimes add a tiny bit more so that it’s more present. I also tend to add more pepper flakes for a little more heat.
•I suggest adding some of your favorite veggies to this dish. Whatever you add, just be sure you cut them so that all vegetables are roughly the same size. Also, be sure to add them at the appropriate time so that all vegetables are just tender when you add the flour. Suggested additions: carrots, squash, broccoli stems, and sweet potato.


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Categories : All Recipes, American, Breakfast, Main Course, Sauce

Tomatillo Sauce

23 05 2010

This sauce is easy to make, low in fat and full of green veggies. In addition to being good for you, it adds a bright color and bold flavor to otherwise bland dishes and ingredients (i.e. tofu and tempeh). My favorite use of this sauce is as a light, fresh alternative to traditional mole sauce.

Ingredients:

•2 lbs fresh tomatillos, peeled and quartered
•2 large poblano peppers, seeded and quartered
•2 tsp ground black pepper
•2 tsp ground cumin
•2 Tbs extra virgin olive oil
•1 large yellow onion, chopped
•6 cloves garlic, minced
•2 cup chopped fresh cilantro leaves
•2 cups vegetable broth
•2 medium jalapeno peppers, seeded and chopped
•1 tsp salt
•the juice from 1 lime

Directions:

1. Preheat oven to 500ºF (use broiler if available).
2. Prepare tomatillos: remove skins, rinse in warm water to reduce stickiness, pat dry and quarter.
3. Toss tomatillos and poblanos with 1 Tbs olive oil, pepper and cumin. Place in lightly greased large casserole dish. Bake on top rack of oven until charred, roughly 10 minutes.
4. Heat remaining olive oil in medium sauce pan. Add onion and garlic and cook until tender and slightly translucent.
5. After letting the tomatillo and onion mixtures cool for at least 5 minutes, combine with cilantro, vegetable broth, jalapenos, salt and lime juice in blender. Blend on high for 30 seconds until mixture is smooth.

Recommended Serving Instructions:

Enjoy with your favorite tortilla chips. Simmer vegetables, tofu or tempeh in this sauce until heated throughout (at least 5 minutes) and enjoy with rice and beans. Make delicious enchiladas (stay tuned for a recipe!).

Tips:

•Adjust the level of hotness by adding or subtracting jalapeno peppers.
•Adjust other spices to fit your taste preferences (I personally love extra cumin and sometimes add a Tbs of garlic powder).
•Blend less for a chunkier sauce – particularly great if using as a condiment.
•Short on time? Replace 2 lbs of fresh tomatillos with 2 28-oz cans of tomatillos. Drain and rinse before cooking. Follow the directions as you would with fresh tomatillos, noting that the roasting time may be shorter.


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Categories : All Recipes, Appetizer, Mexican, Sauce, Vegan

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