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Green Bean and Tofu Curry

Not the prettiest pictures but I needed to capture this recipe and save it.  We all loved it.  So creamy and delicious and we all knew it was a keeper.  A definite need to repeat the recipe. Matter of fact I cooked up some green beans from the Farmers market yesterday...

Green Bean and Tofu Curry
I had a lot of fun creating this recipe.  I had some of my fire roasted salsa in the fridge.  If  you do not have salsa handy, use a little tomato paste mixed with water.

2 tablespoons coconut oil or any mild oil
1/2 cup salsa
1 cup onion
3 cups green beans
1 1/2 teaspoons Balti Seasoning*
1/2 cup roasted Anaheim chilies or similar style chilies
1 can coconut milk
1/2 cup water
1 tablespoon of corn starch mixed with 1 tablespoon of water

Press tofu, at least for 30 minutes. Cut into bite sized cubes.

Boil green beans until tender. Cool to stop cooking process if you are not going to add the green beans right away. Drain completely.

Saute onion in oil until translucent.  Add Balti seaso…
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2 teaspoons black peppercorns
2 tablespoon white peppercorns
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2 tablespoon brown mustard seeds
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BBQ Carrot with Pineapple Salsa

I found this idea at the cafeteria of the place I use to work at. I thought it was pretty genius. No author to site, sorry to whoever you are. I did experience some things that didn’t work in that recipe and changed it up quite a bit and added a trick I use for vegetables that so, all in all we could safely call this my recipe.

In the original recipe, it called for roasting carrots.  I did that and really by the time they are tender, they are drying out from the roasting. They were cut in about 3/8ths slices.  A good way to do it if you want to do it all in the oven is to cover the carrots for a little while and let the steam cook them without drying. Then about 10 or 15 minutes in remove the cover and let them roast the rest of the way. 

Matter of fact... I may make it today.  All I need is the zucchini... BRB.

BBQ Carrot with Pineapple Salsa

1 cup pineapple, diced fine
1/4 cup red onion, diced fine
1 Serrano pepper, chopped fine
1/4 cup chopped cilantro
1 clove garlic, minced
1/2 cu…

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1/2 cup salsa 1 tablespoon nutritional yeast 2 teaspoon ground cumin 2 teaspoon ground chili powder 1/2 teaspoon garlic powder 1/2 teaspoon each sea salt and black pepper 1 tablespoon avocado oil
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2 tablespoons olive oil
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2 large garlic cloves, finely chopped
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1 quart chopped tomatoes
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1 tablespoon  tomato paste
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Our local market is loaded with eggplant right now.  Three main varieties; Asian, Italian and Globe.

Do yourself a flavor, do not fry the eggplant, roast it.  Eggplant acts as a serious sponge, sucking up tons of oil.


6 tablespoons white miso paste
3 tablespoons rice vinegar
1 1/2 tablespoons water
3 3/4 teaspoons sugar
1 tablespoon finely grated peeled fresh ginger
3 to 4 medium sized eggplants

1. Dice eggplant into one inch pieces.  With or without skin.  Up to you.
2. Roast @ 375° F until just tender.
3. Make sauce.  Pour sauce into large pan.  Add eggplant.
4. Heat eggplant with sauce for about 10 minutes.
4. Serve over rice or as a side.