Mulligatawny Style Curry
I have a curry addiction, I’ll admit it – it’s totally true. I love the spice, both the heat and the flavor, and the fact that it warms me up on even the coldest day. With the Siberian Vortex currently coming down on the Mid-Atlantic a bit of heat and spice is very much needed and appreciated. Still in shock over how low the temperatures have been and are going to be, just totally ridiculous especially since I’m technically in the south. Anyway, enough about the weather cuz it’s time to time to focus on the curry. I can’t remember the first time I had mulligatawny stew but it had to be years ago as it involved chicken. Which is why I set out to create a vegan version, no chicken involved!
1 tbsp vegetable oil
3 shallots, diced
1 green pepper, diced
1 carrot, diced
1 tbsp curry powder
1/4 tsp cayenne powder
16 oz tofu, well pressed and cubed
1 pink lady apple, diced
4 cups vegetable stock
1/2 cup coconut milk greek yogurt
1/4 cup golden raisins
- Heat the oil in a dutch oven then add the shallots, green pepper, and carrot. Cook for 5-7 minutes, then stir in the curry powder and cook for an additional minute before adding the tofu. Continue cooking the tofu until golden on all sides.
- Add the apple along with vegetable stock and bring to a boil. Turn heat to low then simmer for 25 minutes before stirring in the greek yogurt and the golden raisins. Cook for a final 5 minutes then Serve and Enjoy!
by AmandaE at dancingveggies.com
For dinner we enjoyed the stew as is, while I added lentils the next day in order to make it go a bit further. For those who don’t want all the spice feel free to drop the cayenne powder – or switch for something milder. Whatever works best for you!
Apple Basil Cake
Welcome to my Secret Recipe Club post for October! This month I was sent over to LeAndra’s Love and Flour – a blogger with a taste for the sweeter things in life. For a hot moment I debated trying one of her many savory treats, but then realized that would be cheating and so I happily went off to explore all the potential treats. I was immediately drawn to her Apple Basil Cake, featuring seasonal apples and fresh basil it was an easy pick. Though her cheescake muffins with homemade vanilla wafers deserves an honorable mention as they look insanely delicious and easy – after all she calls them a “cheatcake” which is one of the best nicknames ever. The only change I made to the recipe was switching the Granny Smiths for Crispins as that’s what my farmer’s market had, which is a taste preference as either apple (or my usual favorite Pink Lady) would be perfect for this cake.
3 cups all-purpose flour
1 tsp baking soda
¾ tsp salt
2 tbsp packed basil (used a mix of sweet and Italian)
1 ¼ cups vegetable oil
1 cup granulated sugar
3 large eggs
2 tsp pure vanilla extract
3 ½ cups Pink Lady apples, diced
- Preheat oven to 325
- Whisk together the flour, baking soda, salt, and basil in a medium-size bowl and set aside. Beat the oil and sugar together on low speed until mixed.
- Increase to medium speed and add the eggs one at a time, beating well after each addition. Add the vanilla extract and beat for 7 minutes.
- Return to low speed and slowly add the flour mixture until blended, then fold in the apples.
- Pour the batter into a greased 10-inch bundt pan and bake for 65-75 minutes, testing with a toothpick in the middle of the ring.
I've been switching to longer beating times following a recipe of "Mind of the Chef" and so far it seems to result in a lighter batter!
by AmandaE at dancingveggies.com
I brought this cake over to a family lunch gathering where it was a MASSIVE hit with only one slice making it back to our house. I skipped the glaze for fear of it not traveling well and simply topped it with some powdered sugar as an easy cheat. The apples were crisp and the basil provided the perfect contrast to the sweetness resulting in perfection. We served the cake as dessert, but would also make a great treat for a brunch or tea as the sweetness is (thankfully) not the dominant feature of the cake. All of the apples came from Pong’s Orchard which is owned and operated by one of the sweetest families ever – I’m going to be beyond sad when our market ends in a few weeks.
I’m also sending this over to /52weeksofcooking for their apple challenge as a replacement for the mulligatawny soup that I made and never photographed. This is a cake that deserves to be shared and loved by as many people as possible – but what do you expect when it comes from a blog named LOVE and Flour!
Apple Caramel Muffin
I’ve never been a big muffin fan, no matter how delicious the first bite is they aren’t interesting enough to hold my attention. However that is also the reason why I’m constantly experimenting with muffins in an attempt to find a combination that will keep me interesting. Part of it is in the texture, there has to be some bite to the muffin, while the other is the repetition in taste. So with those “issues” in mind I set out to create a muffin that I would want to finish and not save for later or hand off to the husband. I had some leftover caramel left along with an apple that was threatening to turn on me. With those two ingredients I figured I stood a chance at creating the perfect (for me) muffin. I made a few muffins each time before finally figuring out the right proportions and the right time to add the caramel – too soon and it blended in while adding it too late resulted in a sticky mess.
2 cups flour
2 tsp baking soda
1/2 tsp salt
1/4 cup white sugar
1/4 cup brown sugar
3/4 cup milk
1 tbsp caramel
1 pink lady apple, diced (1 cup)
- Preheat oven to 400 and line 12 muffins tins with baking cups, or spray with cooking oil
- In a small bowl mix together the flour, baking soda, salt, and sugars - set aside,
- In a large mixing bowl beat together the milk and eggs until well blended. Add in the dry ingredients until flour is just moistened.
- Fold in the apples and fill the muffin tins around half way, then add 1/4 tsp of caramel, before filling then tin about 3/4 full.
- Bake for 22-25 minutes, or until olden brown. Remove from pan and cool on a wire rack for 5 minutes - the serve and ENJOY!
by AmandaE at dancingveggies.com
These muffins were perfection! They have enough sweetness that they can work as a dessert, but no so sweet that they can’t be served at breakfast or with dinner. The real trick was putting the caramel in the middle allowing for it to bubble up but reducing the chance of it sticking (or burning) on the liners.