Thai Root Veggie Curry with Coconut Milk
29 Feb 2012 Leave a Comment
in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: broth, butternut squash, carrot, coconut milk, comfort food, curry, curry paste, ginger, lime, onion, potatoes, quick and easy, rice, thai, tomatoes, turnips, vegan, vegetarian
I love curries! Since winter is ending (yeah!!!!) I wanted to get one last yummy root veggie dish on the table and this turned out amazing! I also love a big one pot meal, especially if I already have cooked rice in the fridge already like I did this night! Perfection!
Thai Root Veggie Curry with Coconut Milk
Serves 4
2 cups rice, cooked and set aside
1 tablespoon canola oil
1 teaspoon fresh ginger, minced
1 onion, minced
1 teaspoon salt
1 1/2 cups butternut squash, cut into 1-inch cubes
2 turnips, trimmed and cubed
3 carrots, cut into 1-inch pieces
6 fingerling potatoes, cut into 1-inch pieces
2 zucchini, cut into 1-inch pieces
2 plum tomatoes, seeded and diced
2 1/2 cups hot vegetable broth, or more as needed
1 teaspoon red or yellow Thai curry paste, or more to taste
1 cup low-fat coconut milk
1 1/2 tablespoons fresh lime juice
- Heat the oil in a large pan and set over medium-high heat. Add ginger, onions and salt and cook 4 to 5 minutes until the onions softens. Reduce the heat to low and add the butternut squash, turnips, carrots, potatoes, tomatoes and zucchini and simmer.
- In a separate saucepan over medium heat, whisk the hot broth with the curry paste until the paste dissolves. Pour the broth over the vegetables to cover them; simmer over medium heat, covered , for 20 to 25 minutes,until veggies are tender.
- In the empty broth saucepan boil coconut milk until it reduces in volume by half. The pour over the vegetables and simmer for 5 minutes.
- Stir in the lime juice and serve over rice with lime wedges.
Vegan Pizza with homemade dough
24 Feb 2012 2 Comments
in Home Cooking, New York Highlights, Vegan Recipes, Vegetarian Recipes Tags: artichoke, broccoli, capers, comfort food, corn, daiya, dough, eggplant, flour, garlic, herbs, homemade, marinara, mushrooms, non-dairy cheese, olive oil, olives, onion, pala, pepper, pesto, pizza, sauces, sausage, soy, sugar, sun dried tomatoes, tempeh, tofu, tomato, tomatoes, vegan, vegan cheese, vegetarian, viva, yeast, zucchini
Who doesn’t appreciate a good slice, especially here in NYC where pizza is so very important and such a point of contention – even for vegans! Our favorite place to order from is Viva Herbal Pizzeria where we can get spelt or gluten-free crusts with daiya and even vegan sausage as toppings (our personal fave combo!) Pala Pizza also has great vegan options and that brick-fired pizza taste, yum!
Sometimes it is easy to buy dough and tomato sauce quickly whip up a pie at home, but if you are interested in making your own dough, here is a great recipe! My mom made the dough and I added the homemade sauce (thanks mom!!). It was really very very good!
Check out here for some of my other fun pizza nights 
Flatbread Pizza with hummus, green olives, cherry tomatoes and za’atar (this is a raw one and Well Worth the effort!), Raw Eggplant Pizzas and the quick at home whipped up kind with purchased dough.
Vegan Pizza with Homemade Dough & Daiya Cheese
Pizza Dough Recipe
- 3 1/2 cups unbleached all-purpose flour
- 1 tablespoon finely ground sea salt
- 1 tablespoon olive oil
- 2 1/4 teaspoon dry yeast (1 packet of dry yeast)
- 1/4 teaspoon sugar
- 1 1/2 cup warm water
- Pre-heat oven to 500 degrees (if using a pizza stone – place in the oven to get hot and heat for an hour)
- Mix together the warm water, sugar and yeast. Put aside to get foamy. If it does not foam then the yeast is not good – redo this step.
- In a separate bowl mix all of the other ingredients. Add in the yeast mixture and mix well until dough forms a ball. Place the dough on a lightly floured surface. Knead the dough – Use the palm of your hand and keep pressing in and folding it over and repeating for about 5 minutes.
- Divide the dough into 4 – one pound balls. Place these dough balls into containers and cover the container with anything that will keep the air out. Set the dough to rise in a warm spot for at least 45 minutes. (you can freeze any unused dough after rising*)
- Prepare your topping. Stretch out the dough and aim for it to be even thickness all around. Top your pizza and place in the oven. Bake for 8 minutes. Let it rest. Add any herbs to your pizza afterwards.
*If using frozen dough – allow dough to defrost in fridge 12 hours
- Either use a jar of Marinara Sauce or make your own
Basic Sauce Recipe
- 28 ounce pureed tomatoes
- sugar to taste
- salt to taste
- 3-6 finely grated fresh peeled garlic cloves
Mix all the ingredients together.
Topping Suggestions:
- Mushrooms
- Onions
- Fresh or Roasted Garlic
- Broccoli
- Sweet Corn
- Peppers
- Olives
- Fresh Tomatoes
- Sun Dried Tomatoes
- Grilled/Fried/Baked Eggplant
- Grilled Zucchini
- Roasted Red Pepper
- Capers
- Saute Spinach
- Pesto Sauce
- Artichokes
- Soy Pepperoni or Soy Sausage or Tofu/tempeh
- Daiya Vegan Cheese or other vegan cheese
- Herbs
Unbaked Pizza
Mushroom-Barley “Risotto”
06 Dec 2011 6 Comments
in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: barley, chanterelle, comfort food, cremini, garlic, morel, mushroom, olive oil, onion, oyster, sides, tumeric, vegan, vegetarian
I love all things mushroom! So this was one of those amazing recipes for my house. Thank goodness I made a bunch as we were super happy to eat it for a while The best part was that unlike regular risotto – I didn’t have to stand over the hot stove and stir this dish the whole time. And of course barley is way more nutritious than arborio rice.
Check out these other mushroom dishes from the past…Mushroom and Crumble Stroganoff -Vegan Creme of Artichoke and Mushroom Soup with Pesto, Raw Spinach & Wild Mushroom Quiche, Chopped “Liver” Spread, Thai Coconut Bliss Soup, Mushroom Stroganoff and Raw Mushroom Cream Sushi
Mushroom-Barley “Risotto”
1 tablespoon olive oil
2 cups onion, chopped
2 garlic cloves, minced
4 cups mixed mushrooms, quartered (chanterelle, cremini, morel, and oyster)
1 cup pearl barley
3 cups vegetable stock or water
1 teaspoon kosher salt
1/2 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
- Heat the oil in a large saucepan over medium heat.
- Add the onions; cook about 5 minutes and stir in the garlic and cook, 30 seconds.
- Add the mushrooms; cook until soft, about 5 minutes.
- Stir in the barley to coat.
- Add the stock, salt, and turmeric and bring to a boil.
- Lower to a simmer and cover, stirring occasionally, until the barley is tender and liquid is absorbed.
Like this:
Avocado Kale Salad #3
12 Sep 2011 3 Comments
in Raw Vegan Recipes, Vegetarian Recipes Tags: avocado, braggs, carrot, kale, lemon, Nama Shoyu, onion, quick and easy, raw, red onion, red pepper, salad, sunflower seeds, tamari, vegan, vegetarian
I recently had a not so great Kale Salad at a restaurant. The menu ingredients sounded fabulous but with Kale you need to massage it a bit with your hands so it “wilts” and this one wasn’t. Here is my take on it, yum!!
We like a lot of kale salad and it keeps really well for a few days. But if you don’t want as much just half the recipe.
Avocado Kale Salad
- 3 heads lacanato kale, chopped
- 1 avocado
- 3-4 tablespoons lemon juice
- 3-4 tablespoon Braggs, tamari or nama shoyu
The Base - before adding the toppings
