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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
slurry:
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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Vindaloo Sauce

I double this when I make it. I have made it twice now.  I freeze some of it.  It is a great meal to make when you are in a hurry.  You can cook some lentils and just add the sauce to it.  Or you can get all fancy and add vegetables to the mix.  I have made it both ways now and I think my favorite is just with the lentils.  I have spread it on toast, yes, seriously I have (on more that one occassion). It's awesome that way.

VINDALOO SAUCE
2 teaspoons black peppercorns
2 tablespoon white peppercorns
1 teaspoon whole cloves
4 teaspoon coriander seeds
2 tablespoon yellow mustard seeds
2 tablespoon brown mustard seeds
1/2 teaspoon turmeric
2 teaspoon fennel seeds (reduce or omit if you are not a fan)
2 guajillo chilies
4 cloves garlic
1 thumb-sized piece fresh ginger, mince
1 teaspoon sea salt
6 tablespoon vegetable oil
4 tablespoon cider vinegar
1 can tomato paste (4 ounces)
2 tablespoon Tamarind paste

Toast the spices in a dry pan, until fragrant. Watch carefully as it will burn eas…

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…

Smoky Mushroom Lentil Burgers

I had only one shot left to show you the beauty of these burgers.  It's all I got before my battery died. However, I think it was enough to show you.  I will definitely be making these again.  Lest I forget exactly what I did, I had to record it.

What is the sauce?  It is a combination of mayo and my homemade hot sauce. I couldn't really tell you what is in my hot sauce. It is usually the end result of an event that goes something like this.  In September I am usually inundated with tomatoes.  I have canned nearly all there is to can of tomatoes, I have made my salsa, stewed tomatoes, tomato sauce and any other tomato thing I feel like canning any particular year. I always have tons of tomatoes because my husband eats them nearly for breakfast, lunch and dinner.  I am really not kidding about that.  Anyway, say some get overly ripe tomatoes are laying on the counter and I have a few jalapenos laying around or some other hot pepper, I usually will get the idea to make hot sauc…

Quinoa Taco Meat

This quinoa mix is da bomb!  Sincerely. It is a great impostor for meat.  It wears its coat of flavorings like meat, it nearly has the texture of meat, it has the color of meat.  Will it taste like beef, no.  But it will satisfy you.  This is a definite make again at our house.  In fact, I have already made it twice. It cooks up fast and easy.


Quinoa Taco's

1 cup tri-color, white, or red quinoa 1 3/4 cup vegetable broth

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
Heat a medium saucepan over medium heat. Once hot, add rinsed quinoa and toast for 4-5 minutes, stirring frequently.
Add vegetable broth and bring to a boil over medium-high heat. Then reduce heat to low, cover and cook for 15-25 minutes, or until liquid is completely absorbed. Fluff with a fork.
Preheat oven to 375° degrees F (190 C).
Stir together the quinoa and remaining ingredients…

Mushroom Bolognese

Being without meat doesn't mean you have to give up flavors you enjoy.  The flavors can be carried over to non meat items, like mushrooms or tofu or jack fruit.  At first it may seem ridiculous but once you replace the meats with substitutes you can enjoy those dishes still.

Mushroom Bolognese
If you are allergic to nuts, simply skip no need to replace it with something.  It's amazing without the nuts as well.

2 tablespoons olive oil
1 large onion, finely chopped
2 large garlic cloves, finely chopped
8 cups mushrooms, mixed ie. Baby Bella and Shitake
3/4 cup walnuts, finely chopped, and toasted
2 cups tomatoes, Roma's or the Cherry tomatoes, roughly chopped
1 quart chopped tomatoes
1 cup red wine (not dry) or grape juice
2 tablespoons apple cider vinegar
1 tablespoon  tomato paste
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon ground cumin
1 teaspoon paprika powder
1 bay leaf
1/4 teaspoon dried chili flakes
sea salt & black pepper to taste
1/4 cup parsle…

Miso Eggplant

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.

MISO EGGPLANT

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.