You are currently browsing the tag archive for the ‘curry’ tag.

146 recipes down, only 104 left to go…

Yes I’m still on this Veganomicon quest, why do you ask?
Of course I started before that Julie & Julia movie.  Way before!
(psst, the Curried Udon Stir Fry is mouth-crack, couldn’t believe it took me that long to make it)
(pssssst, of course this post was posted on the 8th.  Why… do you ask?  ^_^;)
Mmm… it’s one of those mornings I grab a sweater and a coffee and just start working on stuff, in this case blogging.  To me that’s so evocative of autumn, which has begun to be noticed in the air.  I’m supposed to be selling postcards at an outdoor craft show/sidewalk sale today and the sky is a dark dark grey, with a snappy chill and a risk of rain… So I’m enjoying the indoor lamplight while I can, and getting the most out of every second I can hang out in my plushy pajama pants.  (pajama pants being the best invention ever, probably).
It seems appropriate to blog about the last of the summer meals, in this case.  Cold refreshing food I might not be as interested in in just a few days… zarusoba being an iconic example.  Despite owning a package of soba noodles the size of my head, I only just recently made up the appropriate dipping sauce to go with it so I could eat it summer style, cold with nori shavings on top.  If it’s still warm where you are, I recommend it so much!  And I insist that you slurp it, sucking up air in a perfect satisfying hoover as you eat, because it really does improve the flavour about 50% – I think it has to do with almost smelling it as you eat.
Perfect technique, so demure, and yet loads of delicious delicious air in every bite!  Now I kinda want fat soft udon, yumm……

This is a vegetable curry Pomme and I made using a lot of inspiration from this book, a seafood curry to be exact.  So it was a mix of turmeric, basil, mint, cayenne, paprika, pepper and lemon, which I thought was really novel (and very delicious).  Eaten with wheat berries for carbohydrates (defrosted from the freezer because you can do that), and a cucumber salad I made with chunks of ruby red cactus pear.  The seeds of cactus pears are hard like little BBs, but the melon taste and beautiful colour is worth it, like a poor man’s watermelon maybe.
Of those occasional small-batch cookies I make sometimes after meal, these mint chocolate brownie bites were knee-meltingly good!!  I wish I’d written things down, but there’s ground almonds in there, plus vanilla, mint, pockets of chocolate chips, and the texture was like 2-bite brownies, amazing.  Biting into them was a world-stopping experience, which probably means I added enough cocoa powder to the mix. ;P
Sometimes hash, just straight up hash is perfect.  Smoky sausages, in season tomatoes, little baby basil leaves, and enough salt and pepper to tie it together = wish I had more sausages so I could make this for lunch right now!
Finally, I’d had a tomato tart on the brain all summer.  Every week went by and I wondered when I would do it, if I would remember, if all the ambrosial blushing tomatoes would disappear from the markets en masse before I got the chance to make that pie.  But I did remember!  Luck would have it that I came upon a huge package of gorgeous organic tomatoes for a steal, and I hopped on the chance to bake them oh-so briefly in hardly more than their own juices.

I used a cornmeal pizza crust recipe from here, replaced most of the cornmeal with masa harina, spread the bottom with grainy mustard, thyme leaves, and drizzled it with olive oil before baking.  
And while I folded up the edges to make it more like a tart, I quickly found out that hand-to-mouth was the ideal method of eating this – it was a pizza at heart, and a robust and juicy one, too.  I still can’t think of any way I’d rather eat tomatoes right now!

Oh right!  That wasn’t the last thing, this is ^  Celine’s peanut butter granola!  oooooooooooh!
I replaced the PB with a Peanut-hazelnut blend, used hazelnut oil instead of canola, and left out the chocolate and it’s absolutely fantastic.  I hardly need to rave about how it melts away on the tongue and is just kissed with sweet and is full of toasty flax and is easy to make… because most of you have made this I’m sure, or at least if you haven’t you should and you can have a batch of oven-fresh granola in less time than it takes to run out and buy some.  
Kind of makes me wish I had some milk or yogurt around ever, but a jar of this in the fridge will disappear from nibbling fingers soon enough anyway, I assure you. ;)
Next post: an adventure in ninja-vegan waffle cones!

Wee!  So – I’m here drinking my mint & mushroom tea with large slices of ginger dropped into it because I was a little too brave this afternoon and added some (a lot of) questionable sauerkraut to my hummous wrap.  It was worth it at the time… but now I need the tea.  Yeah, white stuff in a sauerkraut jar is no good… 
Anyway.  More old pictures (I swear I’m getting through them, I do!)  I made crepes!  I made buckwheat versions of Veganomicon crepes, and stuffed them full of Columbian red beans with plantain (from Terry’s Vegan Latina), some broccoli too, and an avocado-corn-cream sauce that is essentially this recipe that I’d had mentally bookmarked since I went vegan in high school.  Seriously that long ago. (*oouuuuuurrrrrgh…. waveof nauseau happening……RIGHT NOWurg*)  XPPP
cough.  ok better.
Anyway.  avocado cream sauce!  I ate in on pasta first, but it’s way more economical to show it here, even if it does look a little like ralf.  tee hee.  I swear it was tasty.

And then I had leftover crepes with sauteed peaches, coarse raw sugar, cranberry jam, and some malted soy drink mixed with enough water to make a sweet cream.  Oh, frugal AND delicious, and even maybe healthy, how ’bout that?  I love dinners that revolve around fructose.

Speaking of which, I made a tiny sweet potato cashew cream pie with a lone spud, because it’s just been so damned cold it seems not very weird to make food like this.  Plus, it has a pumpkin seed crust a la Extraveganza, which in my weird mind makes it kinda summery.  And when you pop it in the freezer and eat slices of it cold like spiced ice cream…… *drooooolz*.  Also gives me a chance to use the tiniest fork ever imaginable that I picked up at a garage sale for specific things just like this.  Fairy pie technique!

From now on I make my own thai green curry paste.  Has anyone tried the yellow variety?  I almost did but then I chickened out and returned it for a jar of the classic green, and while it resulted in a slurpily good skillet of hyper-spice, well… I’m still curious about the other variety.  Maybe next time I’ll get the yellow (which boasts coriander and white pepper, yum) and just grind up lots of green chiles into it myself.  I ended up throwing like, 3-4 extra thai peppers into this one anyway, cause I kind of like my thai curries to practically send off sparks into the atmosphere.  Anything less and why bother, I say!

Speaking of skillets — I made the Vcon leek & bean cassoulet finally.  That’s how cold it’s been around here!  It’s mid-June and I’m still checking my bag for extra gloves, just in case… ack.  So on a particularly blustery and charcoal-grey day I decided snap it I’m just gonna make a big old comforting stew and I am SOOOOO glad I did.  It was the perfect antidote to my standard rut of cooking with loads of citrus & spice — the cassoulet is all…. comfy like a big herbal pillow.  And far too easy to pleasantly spoon down while cuddled up in a blanket reading school work things.  Very very nice…
(oh, and peas/leeks/white beans were replaced with corn/extra onion/black&red beans to good effect)
Enough for now?  Probably… there’s red velvet, kittee muffins, cold soba, successful souvlaki rice to come, though.  *phew* 
Oh, what the heck, one more — I made Scotter Muffins, yay!  I don’t remember what variety at all, probably apple and banana and cinnamon swirl.  Gosh, I love muffins, don’t you?  They’re so balanced, like the medium spectrum between the best of all baked goods.  Or maybe I’m just a fan. ^_^b

Summertime and some are slacking!  That is to say — oh oh I’m sorry I dropped off the face of the blog-Earth!  I’ve been pretty busy, writing papers, painting spiders and lettuce leaves, taking t’ai chi, dating someone (yey), still cooking up a storm, and just not really feeling like there’s been a good time to blog about it.  But really, it’s getting ridiculous… I’ve lost count of how many photos I have.  Stacks.  And they’re getting outdated, I’m forgetting if I used olives or capers in these stuffed tofus for example… at any rate I used Kittee’s Method of the Stars to stuff them full of olive-oily spinach, red peppers, and raisins (I think).  Other good things, then breaded them in cornflakes, baked, and ate most of them all chewy-cold out of the fridge – like moment’s notice hunger-killers, basically.
Sushi!  But with black rice this time, which is really more of a purple, and taste-wise isn’t quite sushi bliss… but it sure is pretty.  I kinda feel like this is sushi with a silk tie on, or something.

And speaking of oceanic treats, my sister and I discovered some fantastic package of salty fried nori in her cupboards.  This stuff is gooooood.  For my money, beats the pants off of potato chips.

Sis thinks so too!

Then for a while I was all in love with med-firm tofu and it’s magical ability to become some luxurious (yet low guilt) salad dressing at a moment’s notice.  I played around with a few varieties – I tried the Vegan World Fusion Caesar (yum!), I made a kind of ranch, and my favourite was a curried apricot dressing that was very inspired by something from the Millenium cookbook, although I changed it entirely…  I even found the notepad file I wrote the recipe on!  So here it is —-

1/4 lb. med-firm tofu

1-2 dried apricots, soaked well and chopped

1 tsp rice vinegar

1/2 tsp curry powder

1/4 tsp garam masala

1/8 tsp cardamom

pinch of cayenne

1 tsp almond butter

1 tsp canola oil

enough water to thin

Blend!  Blend like yo salad depends on it!  
My favourite part of tofu dressings is putting on so much that you can eat the extra at the bottom with a spoon. :)
Isa’s perfect chocolate chip cookies are, by the way, and if you hadn’t heard – perfect.  Utterly perfect.  Me and this cookie had a bit of a moment… time stopped outside my window, cars drove softly past and I felt like all the sweet chewy vanill-y mass was just going straight into my heart (forget stomachs).  Good times.  Oh!  And this is only from batch number two.  I made them before, maybe not creaming quite enough so they spread a bit, but obviously still amazing enough to convince me to try again.

Not having ever tried a Madhur Jaffrey recipe I figured I would give it a go, finally.  Her dhal intrigued me in how it has a whole lemon sliced right into it, and it really works!  Totally makes it a different sort of creature than your regular lentil-mash.  I ate it up with — oh oh oh oh!!  guess what!!!  I got a food processor!  Or at least, an attachment for my new stick blender that my mom got me (love moms!).  I turned veggies into confetti in like, 10 seconds, wow.  Anyway, yeah, I stuffed said veggies (sauted with garlic, mustard seeds, cider vinegar, bit of braggs, maybe a bit of tahini? possibly caraway seeds, too) into a paratha, and then ate the mountain of leftovers too, because it was pretty delicious stuff.  

I also think I’m finally getting the hang of cakes.  Getting the right ratio of textures, flavours, sizes, richnesses, bursts of things, etc.  This was so well-balanced, one of my favourites in recent memory!  It’s a chocolate mint cake with minty vanilla buttercream sandwiched between, whipped ganache on top, and loads of little violets, to celebrate spring or some such twee sentiment that surprised me in actually tasting good as well as looking way pretty.  I ended up dipping the extra violet stems in the leftover ganache!  And the cake… was this joyous kind of refreshing melt-in-your-mouth confection that I had (Mwahahaha!) MOSTLY to myself.  Usually I’m the one giving away desserts too soon, but this one was totally mine.  Yum!

*ackdroolzzz*  don’t you wish there was taste-o-vision?

It was an unexpected surprise, to hear my mom suggest driving up for the weekend along with my sister, carrying pantry reinforcements of cocoa powder, vanilla extract, organic beer, sprinkles, and BC golden syrup!  Easter obviously isn’t an epic day on my calendar, but it is gorgeous to celebrate anything with family, and so I made a ton of fresh summer rolls with two kinds of dipping sauce to remedy whatever fast food travesty they’d had to eat on the drive to my place.  Which totally worked!  And I made lime & poppyseed cupcakes, filled and topped with mango compote and swirled with vanilla frosting, and star sprinkles on top, because hey, it’s the time of year for excess sugar and pastel colours, I think.  So yummy!  I think they’re actually improving with age, too, flavours melding… I had one for breakfast today, shhhh! :D
We also hit that store with the crazy sales, whereupon we filled our recyclable plastic bags full of fresh udon packets and coconut cream powder and nori seaweed AND these beautiful little herbal tangerine candies I found.  All for a dollar!  I like the tin especially.
Brunch at Aux Vivres, which makes maybe only my third time there, ever.  The hot spot vegan spot of hot vegan dining, and I’ve barely gone —  I know!  Anyway, I got to see their take on a vegan brunch plate, which my sister ordered, piled high with melt-in-your-mouth tofu scramble (they use medium firm and load it with nooch), maple-y tempeh bacon strips, sweet potato fries, an excellent salad with dressing I forgot to identify, and cornbread with jalapeno in it.  Yum!  Not to mention pretty as a painting if anyone ever wanted their breakfast to cheer them up with sheer resemblance to flowers alone.

Mom ordered the chickpea masala on fresh chapati with apple chutney inside – this one I’ve had before and it is sweet slurpy savoury delicious, as well as MORE than enough food for two people, with a salad alongside.  If you’re ever so devoid of protein that only a total refuel will do, order this thing and you’ll be set like superman!

And I?  I was the lucky one.  At the bottom of the menu I spotted a new item, something special… a Montreal smoked meat seitan sandwich, piled all high up with mustard, mayo, pickles and creamy coleslaw on the side… OMG.  It was *crazily* like the roast beef sandwiches I used to eat sometimes, *utterly* delicious, *such* a treat.  The bread was soft and awesome, too.  I think the neatest thing was pulling the second half out of the fridge the next day and almost feeling like I was in my teens again, just eating any old thing I found around. :p

Witness the lovvvvve!!!  They done seitan right, they did…. really soft and spiced perfectly.

cake!  only slightly dented after a trip in a to-go tray 
And!  Should I mention some huge news?  If anyone remembers my old roommate and vegan chef extraordinaire P, well… she’s moved back to the city and become… the primary baker at Aux Vivres!  The whole pastry counter – that’s her!  So I had to sample a massive decadent slice of chocolate apple cake.  Don’t let the apple thing steer you wrong on this cake, either, it is dense and rich and iced with an epic ganache, studded with just enough apple to make the flavour nuanced, with a raspberry sauce served on the side… you should go for this.  Or for any of the desserts!  I am certainly going back to sample other things, I consider it my duty as a friend.   To eat… sugar and chocolate.  My duty!!  As a friend!!  WEll, it is.  :D

I’m a huge advocate of switching around protein in any given recipe. As (I believe) most Canadians can tell you, tempeh is a little bit dear up here in the north, so I almost always substitute tofu and that usually works just fine. A little less… fermenty, but more sproingy*. In this case of the VwaV Sausage Crumbles I think it may have needed that extra bit of tempeh pungency, but anyway it was nice in a pita for lunch. Fennel is win, all the time.

(*look up “sproingy” in the dictionary and I guarantee there will be a nice block of tofu pictured there!)

Second favorite is for sure chickpeas, and I’ve even started to eat them out of cans, I love them so much. I should probably start soaking some now, actually… anyway, I was sick and in dire need of vegetables and honest food, and Dreena’s Sweet Potato, Tomato & Chickpea Curry (real name?) was soooo tailor-made for the job. I added a dried chili for heat, replaced the zucchini with loads of kale, and sopped it up with some only slightly burnt brown rice. (my nose wasn’t working very well and anyway, I like it crunchy! :P). I actually felt at least 63% healthier after eating this.

Leftover rice became little baked rice balls, from Extraveganza. They have tahini, ground almonds and dill, and I messed up by stirring the almonds right in instead of coating the balls, but fixed that with bread crumbs. Mmmm delicious breadcrumbs…

I had a hard time keeping these shaped – the mixture was very very sticky and err… ricey, but the flavour was really nice, and went super well with Tangerine Chipotle-Basil Hummus (my own special favorite concoction these days, and inspired by Mel, for sure).

I promised sweet, aaaand —- here’s the white flour I bought! Say “Hi,” White Flour! (“Hi White Flour”). SO YUMMY. Dreena is cookie queen, they always come out with that great chewy bakery texture, and Anise Almond 5-Spice really *was* a nice break from chocolate, which was her selling point in the book. I think she needs to write a cookie book, because they’re not giant fussy affairs to make, usually healthier than most, and always taste like something a bit more special than a mound of sugary dough. Mmm, I wish I had another one right now…

I always end up making curry on a whim. Without fail I am on my way to make something else, something usually boring and somehow between the fridge and the stovetop it turns into curry in my brain and I’m always thankful for the switch. I can always eat more red lentils… and I got to try out these unreal curry powders my friend J brought me from India when he went this summer. Why have I not used these all over the place before???? They are crazy good, more on them later. They made an acorn squash, red lentil, coconut, pea and green pepper curry absolutely golden. Actually, pistachio coloured. Who says curry is homely? And cardamom raisin quinoa underneath doesn’t hurt in the pretty department, either.

Here are those spices (I couldn’t be happier that there’s massive quantities of both).

The south indian blend has — white pepper, chili, mango powder, dagger fool, clove, ginger, mace, citric acid, concoun, cassia, and akarkhora. Badass.

The garam masala is black cumin, black pepper, bay leaves, piper, cinnamon, mace, nutmeg, clove, black cardamom, ginger.

These are seriously aromatic and complex, and for some reason taste different in every curry I add them to. Maybe it’s like that chemical thing where the same perfume smells different on various wrists? Maybe it’s the akarkhora.

Then I made some DAIIIII-FU-KUUUU, yippee! I didn’t realize I was out of red dye for my envisioned green-and-red holiday colours, but I did have a beet, which worked perfectly and the subtle flavour didn’t mess with the beans at all. They are bean paste (anko) filled, which has got to be my favourite stuff ever. I’m still not 100% on the mochi part, I may have found the one food I’m not super crazy for, but they are definitely fun to make. And it was much as Julie in Japan describes: truly they are weird. But I did keep eating it and then later I did really want another one. That strange earlobe jellyness kinda becomes… intriguing? In a way? I must say I can taste the difference in the supple freshness of homemade mochi versus those awful pucks I got over christmas.

Okay, this is actually making my mouth water now, so disregard any blabbing about weirdness. You can also see that I like my anko (I LOVE my anko) chunky, generous in proportion to earlobe-jelly, and only moderately sweet.

J’s (half awake) response was A: “They look like the kind of thing that people eat in cartoons, Liz.” (I nodded). And B: “Hmm… they taste like rice cake.” Which I thought was mighty open-minded for a technicoloured blobby-dessert ambush, and indicative of an awesome generation of eaters. My parents would have certainly gone for the bugspray or something. :)
Yay Daifuku!!

EDIT:
In response to KingoftheFrogs — what I did for the mochi:

The red and the green both had pretty different textures, since I used more water in the green, but they were both good… it takes some playing around I think.

approximately…
1 cup rice flour
1/4 cup sugar
2/3 cup water + (if needed) 2-3 tablespoons
food colouring (optional)
(1 cup of anko/red bean paste)

* stir the flour, water, sugar and colouring together in a microwave-safe bowl, adding more water so that it’s smooth (but still pretty thick)

* microwave 2 minutes, then stir it like crazy

* microwave until it inflates, stir like crazy and stretch it and wack it with a wooden spoon until it’s smooth and bouncy.

* turn it onto a tray covered with potato starch (or cornstarch) and roll it into a snake, then cut that snake into 12 equal pieces.

* stretch a piece into a disc, thicker in the middle than at the edges, place 1 tablespoon of anko paste in the middle and wrap it up like a parcel, pinching the seam to join the mochi together. Dust with extra cornstarch, and set it aside, repeat with remaining mochi pieces.

note 1: they freeze pretty much perfectly, so uneaten candy can be squirreled away for later.

note 2: anko is soooo easy to make, it’s just red beans cooked with sugar and a touch of salt. Take cooked adzuki beans, add sugar til it’s sweet enough for you, mash with a spoon and cook over medium heat stirring constantly until it’s really thick, like cookie dough. Let it cool completely before using.

Yep, it’s happened here before, and t’will happen here again. Pretty much any time I get an incredulous gasp when I mention samosa pizza, I just have to change some minds, hehe.

Oh, and I was dared to make crust. I’m a Daring Baker now!

It involves making some yummy spicy curry potatoes. I used red and fingerlings, which are adorable, I just have to mention. Lots of mustard seeds, cumin seeds, coriander, turmeric, red chile, lime juice and garam masala and coconut oil. More spices. Oh, make it spicier.

And then puree up some fresh pineapple and reduce it a little bit over heat with a splash of red wine vinegar.

Layer!

Oh, and I had to get a shot of myself flipping the dough… this is the best one. My camera is wack.

But my pizza? It’s pretty magically delicious. The dough is a little sweeter than I usually like, but hands down the stretchiest blob of dough I’ve ever had the pleasure of spinning on my knuckles. I like the part about letting it rest on the counter! Anyway, you’ll want to serve this one with beer, or a big salad to make up for the lack of vegetation. And chutney couldn’t hurt.
I swear it’s not even close to as weird as it sounds. :)

I’ve decided this winter will be an indian-styled winter. South indian, spicy and warming, full of root veg… it’s actually getting my passion for cooking back. Pomme made a great sambar last night and I made the apricot rice from Vegan Fire & Spice, neither authentic, but I started to actually ramble about food again, dreaming of dals and spice blends and techniques again… this is good. :)

And my first recipe from More Great Good Dairy-Free Desserts was the caramel popcorn, which is essentially cracker jacks and toasty-crisp-sweet-YUM. I might use peanuts instead next time instead of sunflower seeds, but hey, it’s so easy and good I’ll probably be whipping up a batch for thanksgiving nibbles next week.

Yeah… can you believe that we’re hosting thanksgiving for both our families in our TINY apartment? MINISCULE apartment. 15 people? We’ll see how this madness goes… my mother is already lamenting the lack of turkey (she won’t after we’re through, though!).

………….. 15 people. X_x

Wowee, I actually splurged and got myself a new repository of recipeeeez, hurray. I decided on Jae Steele‘s book, Get It Ripe, mostly because of how healthy and easy it all looked, and it seemed perfect now that school’s started to keep my time in the kitchen to a relaxed minimum.
(also, she’s a local gal who runs between montreal and toronto a lot, and also – Aux Vivres restaurant recipes, like the Millet & Mushroom Tortiere? Yes, please!)

First up, and so far my fave – Baked Barbecue Tofu with mushrooms and green peppers. SO more-ish (spicy, tomato-y, nutty!), and it takes all of 3 minutes to throw together. And excellent cold the next day.

The lentil dhal was also a winner! It should be with red lentils, for the record – I only had brown. But still very very delicious. (I added a bit of EB, for that ghee kinda taste, and slathered it on rice cakes for the next few days – amazing!)

I had slightly less luck with the baked goods… the gingerbread had a wonderful flavour, but was so delicate, I had to handle it with surgeon’s care to get every pillow-soft crumb into my mouth!

And the infamous flax-maple cookies were less like shortbread and more like biscuits, but once I wrapped my head around their less-sweet character, I realized they really were a lovely after-school teatime snack. And SO simple to throw together, I probably stood in front of a bowl for a minute and half, threw the pretty coins in the oven for another few minutes and cookie-baking time was over. So really, perfect for september! And also – very healthy! Win-win.

There’s also a million awesome pages of baking tips, health information, cooking charts and personable advice, so there’s that going for it, too. Oh, and beautiful pictures. It’s a really cute book! And I definitely know where I’ll be going for dinner ideas when I’m in a rush. :)