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Here’s my basic curry recipe that feeds the two of us generously for a simple, one dish meal. Feel free to use whatever veggies you like in the same general quantities. For a bit of fruity sweetness, I suggest adding some chopped pineapple or mango, or garnish with raisins. This is “mild” on the spicy scale.
INGREDIENTS
1 T coconut oil
1/2 t fenugreek seeds
1/2 small onion, sliced
several cloves garlic, minced
8 oz organic soybean tempeh, chopped
1 carrot, sliced
2 celery stalks, sliced
1/2 red pepper, chopped
1/2 stalk broccoli, flowers & stems chopped
1/8 t crushed red pepper flakes
1/2 t ground turmeric
1 t Garam Masala (blend of cardamom, cinnamon, cloves, cumin, pepper and coriander)
1 t curry powder blend
8 oz can organic tomato sauce
1/2 C water
1 t red curry paste (Thai Kitchen)
2 t ginger juice (The Ginger People)
2 T full fat unsweetened coconut milk
Toppings:
roasted cashews
toasted pumpkin seeds
finely shredded unsweetened coconut
ASSEMBLY
- Use a large high-sided saute pan that has a lid.
- Heat the coconut oil and fenugreek seeds on medium heat.
- Add the garlic, onion, and tempeh and stir.
- Add the rest of the veggies with the spices and stir.
- Add the wet ingredients, except the coconut milk, and stir.
- Reduce heat and simmer (covered) for 10 minutes, to soften the broccoli.
- Stir in the coconut milk and cook (uncovered) another 5 minutes, to thicken the sauce.
- Turn off the burner and let rest for 5 minutes before serving.
- Top with the nuts, seeds, raisins and/or shredded coconut.
(NSNG = No Sugar No Grains)
All Mixed-Up, in Bend, Oregon
I’m visiting my family in Bend, Oregon.
Ever since my niece and nephew were little, my sister has used the words “treat land” to describe dessert.
Last evening, after our dinner of homemade veggie burgers, roasted cauliflower, and baked beans, the 9 year old said she knew exactly what she wanted for “T.L.”
She suggested we all take a stroll to the frozen yogurt shop, where they offer non-dairy sorbets. Who could say no to that, on a pretty spring evening? All Mixed-Up is located in Northwest Crossing.
All Mixed-Up Business Card
Lucky for vegans, All Mixed-Up has a section for non-dairy sorbets. You can pick between two flavors or swirl the two together. Last night they had coconut and strawberry lemonade flavors. The selection changes from time to time. You can also pick some toppings. The fresh fruit, chopped nuts and a few other items are vegan. The price for your treat is determined by weight.
Non-Dairy Sorbet at All Mixed-Up
I hid some strawberries and blackberries in the bottom of my bowl and I opted for a little of each yogurt flavor. I sprinkled the coconut side with some chopped peanuts, mochi cubes and an Oreo style cookie half. Delicious!
My bowl
Final tip:
All Mixed-Up also has vegan soups.
I’ll have to go back for the soup at another time.
Freeheel Vegan 