cleverchickadee


Vegan Curry: a Slow Cooker Recipe by quornflour

So we had this lunch at work. I was going to make some curried mussels, but then I got to worrying.

I kept thinking how the crockpots were not going to get hot enough to get the mussels hot enough to cook, and what if someone got a bad one…

Well by that point it was too late to change up the protein, so I decided to just leave out the mussels all together.

Trouble is, when you take the mussels out, then you end up with a lot of space so you need a new filler.

I personally HATE eggplant. It is not just the texture or the flavor it is both. Lucky for me, lots of people really like it.

So here is what you are going to need for a 5 quart slow cooker:

  • 6 cans of coconut milk
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 large zucchini (so you have 2 cups when you cut it up)
  • 5 thai eggplants
  • 2 cups fresh green beans
  • 2 tablespoons Thai red curry paste*
  • 8-10 basil leaves gut to grass
  • 6 green onions cut into grass
  • 5 chilies
  • ½ cup of sugar
  • Salt to taste

*When you pick your red curry paste (the Thai Kitchen is most commonly available) you will need to see what the recommendation is for per can of coconut milk. The 2 tablespoons listed above will make this a mild curry, if you like yours with more kick add more.

Now to make this is pretty simple.

  1. Wash and chop your beans into 1 inch pieces
  2. Julienne your peppers and zucchini
  3. Quarter your eggplants (remove the green parts) and then cut those pieces in half so you have about ¾” chunks
  4. Slice the chilies down into small pieces
  5. In your crock pot mix ½ a can of coconut milk with your curry paste to get everything mixed in with no lumps then add the rest of the can and mix it in
  6. Add your sugar and mix it in
  7. Add your eggplant
  8. Add the rest of your coconut milk
  9. Stir and let cook for about an hour on high
  10. Add the rest of the peppers, beans, chilies, basil and zucchini
  11. Let sit until everything is hot
  12. Add green onion
  13. Salt to taste

Serve over rice, it is mild and sweet, even with the chilies in it, if you cannot handle heat then reduce the number of chilies or leave out all together.

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Hey Puddin’ by quornflour

Recently I took this cooking class with some friends from work. I like cooking classes generally, that said, this one was a little disappointing. The food was good, but it was a little more demonstration than hands on. Everything was partially prepared and the woman running the class seemed a little apprehensive about folks using knives. I mean seriously kids, I have some serious knife skills; I know this, because I tool a class. That last bit should have resulted in an eye rolling and maybe a snicker.

The food in the class was mostly good. I say mostly because a lot of it was prepared ahead of time. The one thing that stood out the most was a really simple rice pudding. I like rice pudding. This particular recipe was also vegan, which I am not, but I do occasionally like to clear out the animal proteins. And it has coconut, I mean COME ON! Coconut is freaking delicious.

So I took the recipe and then altered it a little, I found it a little sweet with the already sweet mango, so I adjusted accordingly. Personally I think it is delicious, even if you have to start your prep a day ahead of time.

Ingredients

  • 1 Cup Sweet Rice
  • 1 Can (13.5-14oz) Coconut Milk (light or regular)
  • 1/3 Cup of Sugar
  • 1 ¼ Cup of Water
  • 2 teaspoons fresh Lime Zest
  • 1 Mango

Directions

  • Using cheese cloth or a mesh strainer: rinse the rice in cold water. Then place it in a bowl and cover with cold water and set aside to soak overnight.
  • In a pot (or rice cooker if you must) on medium heat, cook the rice with 1 ¼ Cups of water until the rice is tender. This should take about 20 minutes.
  • Do not shake the coconut milk before opening. Open the can and skim about ½ of the fat off of the top and set aside in a bowl.
  • Pour the remaining liquid and fat in a saucepan and add sugar. On medium heat, stirring constantly, melt the sugar into the coconut milk.
  • Once the sugar is melted add the remaining fat and mix in until melted.
  • Mix the coconut milk and sugar mixture together with the rice in a bowl and set aside until warm (not hot) to the touch.
  • Zest your lime and mix most of it into the pudding.
  • Slice the mango avoiding the seed.
  • Serve ½ cup of pudding with mango, garnish with remaining lime zest.
  • This can be refrigerated and served warm or cold.
  • It is also delicious with other tropical fruits.



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