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.
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!!!
a Rafflecopter giveaway
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.
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!
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!
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.
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
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.
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.
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.
– 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.
– 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!