Tag Archives: coconut

Fly to the Sky

Blueberry Dreamsicles 

creamsicle

Welcome back to #HotSummerEats – an awesome blog link-up thought up by the amazing Cam.   So far I’ve done two savory treats but let’s be honest, summer is really all about cooling down with sweet treats.  Today’s sweet tonight is on the healthier side and as a bonus: gluten free AND vegan!   When I saw the teaser list of recipes go up for BenBella Vegan I knew that I had to do one of their recipes, and on the front page they had a refreshing picture of blueberry popsicles.   A quick stop at the store to get some (more) blueberries and I was in business – until I remembered that I don’t own any popsicle molds.  So a quick run to Target (bust) and Home Goods (success!) before returning back home and actually getting down to business.   I made a slight tweak, the original recipe calls for fresh lemon juice but due to my allergy I subbed with a bit of amchur powder to give it a bit of a tart taste.

Fly to the Sky

Serves: 6 popsicles

Ingredients

1 c. blueberries

2 tbsp. sweetener of your choice (optional)

11?2 c. coconut cream

Instructions

  1. Stir together the blueberries and the sweetener (honey in my case) in a small bowl and pour the coconut cream in to a medium bowl.
  2. Add the blueberries to the coconut cream a spoonful at a time and whisk in, allowing some of the blueberries to break open. Continue whisking until mixture thickens
  3. Pour in to molds and freeze for 2-5 hrs. Release from mold by running warm water along the outside for a few seconds.
  4. Serve and enjoy!
http://dancingveggies.com/2015/06/fly-to-the-sky.html

Whisking the coconut cream made a bit of a mess but otherwise this recipe was quick and easy!  They were perfect with the Indian food we had for dinner and there are still two left for an after (or before) work treat.  This has been such a fantastic experience – I’m oh so thankful that I was healthy enough to join in and enjoy all these fantastic recipes.  A HUGE thank you to all the fantastic sponsors and don’t forget to enter the contest to win some of these goodies for yourself!!!

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Disclaimer – Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden,
Intensity Academy, Not Ketchup, Out of the Weeds. Pirate Jonny’s, Quirk Books,
Spicely Organics, T.Lish , and Voodoo Cheffor providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for
#HotSummerEats without additional compensation.All opinions are my own.

Fix What’s Broken

Mulligatawny Style Curry

mulligatawny_stew

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!

Fix What’s Broken

Serves 4-5

Ingredients

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

Instructions

  1. 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.
  2. 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!
http://dancingveggies.com/2015/02/fix-whats-broken.html

 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!

Ever Wanted

Navratan Korma

Navratan Korma

Every now and then I tend to bite off more than I can chew when it comes to blog challenges, and this week’s r/52weeksofcooking is a prime example.  The theme this week was Indian which is a cuisine I’m familiar with and have done a few times in the past.  However I wanted to try something different so instead of my standard tomato based curry I decided to attempt a yogurt based dish, and then go the extra step in making it vegan.  I researched a variety of different dishes before finally deciding on Navratan Korma which translates to Nine Gems Curry.  For my nine gems I settled on: peas, green beans, Indian Eggplant, green bell pepper, tofu (or paneer), Indian red chilies, shallots, cashews, and carrots.  I debated about using cauliflower or broccoli but it’s still too early in the season for them and couldn’t find any at the local market.  Needless to say this is a very (very!!!) prep-heavy dish with lots of cleaning and cutting.

I started prep work with the tofu in order to give it time to press before moving on to the eggplant, for similar reasons, and then all the remaining vegetables.  To figure out the right spices I looked at a variety of online recipes before finally settling on the below combination.  For a more traditional dish use paneer in place of tofu, just keep it mind it will cook a lot faster than tofu and might require additional vegetable oil in order to brown.

Ever Wanted

Serves: serves 5-6

Ingredients

2 tbsp vegetable oil

1/4 tsp cumin seed

1/4 tsp cardamon seeds

1/4 tsp amchoor powder (mango powder)

1/2 tsp tumeric

2 garlic cloves, diced

1 tsp ginger, shredded

3 scallions, diced

1/2 tbsp garam masala

1 lb of tofu, well pressed and drained (can also sub paneer)

4 Indian eggplants, sliced and salted

1 cup spring peas

1 cup green beans, tipped and halved

1/4 lb carrots, cut in to 2inch pieces

1 green pepper, diced

2 Indian red chilis, diced and seeded (optional)

1 cup coconut milk (plain or original - can also used canned version)

1/2 cup plain yogurt (I used So Delicious Coconut - but Almond or Dairy would work as well)

1/4 cup cashews (optional)

Instructions

  1. Heat the olive oil in a large saute dish over medium heat. Once hot add the seeds, spices, garlic, scallions, and ginger. Cook for 2 minutes or until cumin seeds start to split stirring frequently to prevent burning.
  2. Add the tofu and cook for 10 minutes, turning regularly so tofu browns on all sides. Add the remaining vegetables and stir well. Cover and cook for 10 minutes, stirring once to prevent sticking.
  3. Remove lid and add the coconut milk and yogurt. Bring mixture to a simmer and cook for 10 minutes, stirring frequently.
  4. Serve hot over coconut (or regular rice) or with fesh Naan topping the dish with cashews (optional)
http://dancingveggies.com/2013/04/ever-wanted.html

I served the cashews only on top of mine since I couldn’t find a bag that was marked in such a way to indicate it was 100% peanut free.  This dish might have taken a while to get started but it’s incredibly quick to come together and delicious – making all the cutting worth it!  I also have a feeling this dish would work well in a slow cooker and look forward to testing that theory shortly.

Note: I’m submitting this to the So Delicious Dairy Free Recipe Contest

We Go Together

Slow Cooker Coconut Curry

 

Secret Recipe Club time is here again!  Last month I was lucky enough to have three(!!!) SRC recipes, only time will tell if that happens again.  This month I was assigned The Cookin’ Chemist which is run by Tessa, a former chem major who sees cooking as an edible experiment.  I completely understand this sentiment, which is why I will one day own the “Baking is Science for Hungry People” shirt/apron.  Tessa’s blog has a great recipe search function that made it really easy to find all sorts of delicious treats.  Since the weather has been HOT HOT HOT lately, I wanted to find something that used the oven as little as possible.  Stumbling upon her slow cooker coconut curry I knew I had found the perfect match since she mentioned serving it up during a similar heat wave.  I did some slight modifications to the recipe it order to make it vegetarian friendly and also increase the heat level.  I also found that I needed to use all the sauce since I was using 2lbs of veggies in place of the 1lb of meat.

 

Slow Cooker Coconut Curry

Ingredients

1/2 large onion

1 small green bell pepper, seeded and quartered

2 thai chilis, minced

4 garlic cloves

1 small can tomato paste

1 can (14.5 oz) light coconut milk

1-1/2 tsp. salt

1 Tbsp. curry powder

1 Tbsp. Garam Marsala

2 lbs cubed squash (I did 1 lb zucchini and 1 lb Japanese eggplant)

Instructions

  1. Place all the peppers and onions into a food processor. Process until finely chopped. Add in garlic cloves, tomato paste, coconut milk, salt, curry powder, and Garam Marsala and process until smooth.
  2. Add the sauce to the slow cooker along with the cubed squash and cook in a crockpot on low for 4 hours.
  3. Serve over rice with naan!
http://dancingveggies.com/2012/07/we-go-together.html

Delicious, simple, and easy!  What more does one really need in a recipe?!?!   We had enough for dinner, including seconds, as well as lunches the next day. Another wonderful adventure thanks to the Secret Recipe Club, I can’t wait to see who I’m partnered with next month!

In other news, my garden is going fabulously!  In fact, the eggplant and the peper for this dish came from my garden.  I’ve since harvest one more eggplant along with a large number of cherry tomatoes and a few normal sized tomatoes.  I lost a few squash to critters the other week, and have since adjusted my netting to avoid any more issues.

 

 



Tall and Thin and Young and Lovely

Green Curry Eggplant with Coconut Rice

I have been going blog happy lately, trying to see what all is already out there and where I fit in.  I’m also trying to get an idea of what works for a food blog, and what might not work best for my food blog.  I’m not exactly sure what my final look and feel will be but I do know that this is something that I want to keep doing.  I am also hopeful that someone will see my recipes, all the flavors and combinations, and become inspired to cut the meat out of their life.  However I think a more practical wish is that someone will see a recipe and maybe go vegetarian for a day…it could happen…right?
This dish is one of my earliest attempts at non-recipe cooking.  I LOVE Thai food and while at college I was cut off from this essential food group.  So I started goofing around, testing out different curry powders/mixtures along with different fruit and vegetable.  Some things worked well: eggplant, asparagus, PINEAPPLE, tomato and peppers.  While for my palate some things did NOT work: squash, zucchini, and carrots (which was a shock).  I also found that potatoes are AWESOME with red curry but not so much with green curry.  So as follows is my favorite green curry recipe, minus asparagus because they didn’t have any at the market the other day.

Ingredients:
For Curry:
– 1 1/2 cups coconut milk
– 1 1/2 tbsp green curry paste
-1 small eggplant, quartered
– 8oz extra firm tofu, cubed
-1 tomato, quartered
– 1/2 cup pineapple, chunks
– 1 red pepper, sliced
– 1 green pepper, sliced
– 1 cup mushrooms
– 1 (or more) green Thai Chiles, seeded and halved (optional)

1. Heat a wok over medium-high heat, add the coconut milk and the green curry paste.  Bring to a low simmer and heat for 10minutes stirring occasionally. 
2. Add the eggplant.  Cook for 5minutes, add the tofu and cook another 5minutes.  Add the tomato, pineapple, red pepper, green pepper, and mushrooms ( and chiles).  Simmer for 15minutes then serve over the coconut rice.


For Rice
– 1/4 cup coconut, shredded and unsweetened
– 1 cup rice
– 1/2 cup coconut milk
– 1 1/2 cups water (or vegetable broth)

1. In a medium saucepan lightly toast the coconut until starting to brown over medium heat. Turn heat to high and add the rice, coconut milk, and water.  Bring to a boil and then stir.  Turn heat to low and cook for 20-25minutes, or until rice is tender.  Enjoy! 

Quick note: When buying your Green Curry paste make sure to check the label.  A lot of green curries include shrimp paste so make sure you are buying one that is vegetarian/vegan friendly.  I normally use on that I get from World Market that has the added bonus of being kosher but most Asian grocery stores have multiple varieties.  I have also been told good things about the curry pastes at Whole Foods but have yet to give those a whirl, however I’m sure they are amazing!