Tag Archives: quick

Vegan Thai Green Curry with Tofu

21 Jan

20140121-121632.jpg

Things I Dislike:
1) being windswept
2) fluorescent lighting
3) the term “amazeballs”

Things I Like:
1) great cover songs
2) magazine subscriptions arriving by mail
3) green curry

Hopefully you like # 3 too.

Here is a simple recipe that really hit the spot on a cold, cold night.

Vegan Thai Green Curry

(30 minutes. Serves 2 with some leftover)

  • 1 small white onion, sliced thinly
  • 1 red pepper, sliced thinly
  • 1 handful fresh green beans, sliced thinly
  • 5 mushrooms, thinly sliced
  • 1 small head broccoli
  • 1 handful fresh cilantro
  • 1/2 package firm tofu, cut into smallish cubes.
  • 1/2 can coconut cream
  • 2 cups almond milk
  • 2 tablespoons green curry paste
  • 3 cloves garlic, crushed
  • 1.5 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • Juice of 1/2 fresh lime
  • Zest of 1/2 fresh lime
  • 3 kafir lime leaves
  • Sesame seeds (for garnish)
  • Coconut oil (for frying)
  1. In a hot pan, fry thinly sliced onion, mushrooms and red pepper with coconut oil until soft. Add curry paste and mix well.
  2. Reduce heat to medium and add crushed garlic. Cook until fragrant and stir in the coconut cream and almond milk.
  3. Add kafir lime leaves. Bring to a low boil.
  4. Reduce heat and add tofu and seasonings (sugar, soy sauce, lime zest, lime juice). Adjust according to personal taste.
  5. Finish with broccoli, green beans and cilantro (do not over cook). Remove lime leaves. Garnish with sesame seeds.
  6. Serve immediately with rice!

Notes: 

In Thailand, restaurants usually have four condiments on the table:  sweet (sugar), sour (lime juice or vinegar) , salty (fish/soy sauce) and spicy (chilies) . People generally customize their dishes according to their preferences. Feel free to try this! Or, if you trust me, this recipe is balanced to what I think is just perfect.

I used Aroy-D brand green curry paste. It is pretty hot! Depending on your taste, maybe add less curry paste to start off.

I used Arvinda’s kafir lime leaves. They are like bay leaves, but have a lush flavour that add dimension to this curry. You can buy them at most grocery stores.

Coconut milk varies widely from full fat to lite. For this dish, I used coconut cream (about 6 tablespoons or 1/2 can) of the full fat version.  Coconut cream is the really thick creamy stuff that rises to the top of the “light” versions. If you want to use lite coconut milk, add the whole can and reduce the almond milk to only 1 cup.

Cut the peppers thinly, and the green beans too. I sliced the beans in half lengthwise (slightly tedious) , but worth it for the overall texture of the dish.

Please add fresh basil to this dish if you have it! I sadly, did not.

20140121-123159.jpg

20140121-123146.jpg

Enjoy!

M

Advertisements

Easy Homemade Cream of Mushroom Soup

16 Jan

Someone in this apartment does not much care for mushrooms. That being said, he’s been slowly coming around.

So… I decided to push this soup on him.

I loved it. (Too much, too soon?)

20140116-121453.jpg

It is really easy and fast with a rich, deep flavour.

Not recommended for those who are shy around mushrooms.

Easy Homemade Cream of Mushroom Soup 

Serves 4, total time: approx 20 minutes. Adapted from this recipe from food.com

  • 1/4 cup white wine
  • 3 cups (approx) thinly sliced mushrooms
  • 1 small white onion, chopped finely
  • 2 cloves crushed garlic
  • 1 tsp butter
  • 1 tablespoon Dijon mustard
  • 3 tablespoons flour
  • 2 cups stock (vegetable or chicken. I used homemade chicken stock)
  • 1 cup milk
  • 1/4 cup cream
  • Pinch nutmeg
  • Pinch sugar
  • Salt and pepper to taste
  1. Slice mushrooms, and fry with onions, garlic and butter.  Add wine and Dijon and reduce (approx 5 minutes)
  2. Stir in 2 tablespoons flour.
  3. Add stock and stir frequently until well incorporated and slightly thickened.
  4. Stir in cream with remaining 1 tablespoon flour. Add remaining seasonings (salt, pepper, nutmeg, sugar)
  5. Serve hot!

This beats the gloopy sodium bomb that is canned cream of mushroom soup any day. I lightened up the cream quotient by substituting milk, to minimize the January guilt pangs. For a soup that eats like a meal, add a hearty scoop of cooked quinoa.

20140116-130341.jpg

Yum!

M

Vegan “Butter Chicken” with Fried Tofu

3 Dec

20131203-002107.jpg

I realize that my blog has been rather meat-centric lately. Although I’ve had some vegetarian posts here and there,  it has been awhile since I’ve shared any vegan dishes.

I’m certain come January when I’ve had my fill of Christmas-y cheese puffs, sausage rolls and pâté that I will concentrate on super healthy, veggie-filled recipes again.  That’s the plan. 

So, this one is for you in mind, vegans. And for me, a little head start on 2014.

20131203-002122.jpg

To continue on with my Indian kick, I present you with…

Vegan “Butter Chicken” with Fried Tofu 

  • 1 fresh green chili (I used jalapeno)
  • 1 tomato, chopped
  • 2 tablespoons fresh ginger
  • 4 cloves garlic
  • 2 heaping tablespoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder (or to taste)
  • 2 tablespoons tomato paste
  • 1 large can crushed tomatoes
  • 1 can coconut milk (full fat is best)
  • 1 tablespoon brown sugar (or to taste)
  • 2 tablespoons coconut oil (for frying spices and tofu)
  • dash liquid smoke
  • 1 tablespoons dried fenugreek leaves
  • 1 package extra-firm tofu
  • Salt (to taste)
  1. Cut tofu into thick slices and press between paper towels to remove moisture for about 20 minutes, while preparing the sauce. Top with something heavy, like a cookbook.
  2. Meanwhile, in a pan at medium-high heat melt coconut oil and add 1 tablespoon garam masala. When it begins to puff and bubble, add garlic, ginger, chopped green chili and tomato.  Cook for 5 minutes.
  3. Add remaining spices and cook another few minutes until well mixed and fragrant.
  4. Stir in tomato paste, and then tomato puree. Bring to boil and reduce heat to a simmer. Add coconut milk, sugar and liquid smoke.
  5. Using a hand blender, blend sauce so that it is creamy and smooth, and all the spices are incorporated. Simmer until liquid has reduced about 1/4 (25 minutes or so). Add fenugreek leaves.
  6. Meanwhile, in separate pan, fry tofu slices in hot oil with salt until browned and a bit crispy.
  7. Remove from oil and chop into smaller bite sized pieces. Add to sauce.
  8. Serve curry with basmati or naan, top with fresh cilantro or more dried fenugreek leaves.
  9. Enjoy!

As for you meat eaters, fear not. This recipe is a real spicy, rich, hearty winner!

The sauce makes a great base, that would be good with almost anything; chicken (duh), chickpeas, tempeh or even pineapple. This recipe is pretty quick and easy as far as curries go. It smells amazing while it’s cooking and makes a pretty decent yield.

On a side note, in terms of views, November has high and above exceeded October (my previous best)  on Food, Mostly. It is super exciting to see the blog growing, slowly and steadily. I really appreciate all the sharing and comments from you guys. I love the engagement (that’s the whole point!), so if you like what you read, I encourage you to keep writing and sharing. It makes my day!

A sincerest,  “Thank You”

Maddie

These Bourbon-Miso Pork Chops Made Me Want to Blog Again

28 Sep

Are you there blog? It’s me, Maddie.

It’s been so long, I forgot my WordPress password.

It’s been so long, I forget how to work my iPad.

It’s been so long that I was worried that I had forgotten how to cook.

I was only reassured after magically dreaming up this recipe. I made it twice just to make sure it wasn’t a fluke.

20130928-013341.jpg

It wasn’t.

Sss’uper Easy Bourbon-Miso Pork Chops

-2 Bone in chops
-4 tablespoons honey
-2 tablespoons miso paste
-2 cloves finely chopped garlic
-2 shots Bourbon
-black pepper
– maybe some water

1) pre-heat oven to 350 degrees
2) in small sauce pan sauté garlic until fragrant, add Bourbon and let simmer for two minutes, stirring frequently, then add miso and honey, stir often and let reduce. Keep simmering over low heat.
3) brown chops on both sides using a skillet over high heat (2 minutes on each side should do)
4) transfer to baking sheet and cover with 1/3 of the sauce. Bake in oven for 15 minutes, turning once halfway through, baste with other 1/3 of the sauce. Do not overlook!
5) when chops are done, finish with remaining sauce and top with crispy red onions or garish of choice.

These were juicy and the sauce is a nice combo of sweet/salty, my all time favourite combo. Also fast!

On account of laziness and circumstance, I apologize for being such a wild non-blogging-flake, but rest assured my undisciplined and non-cooking summer was nothing short of dreamy. I am, however, excited to be back in the kitchen and sharing again this fall. I hope you’ll join me!

M

20130928-014931.jpg

20130928-015047.jpg

Sesame-Honey Tempeh Bowl with Carrot Slaw

15 May

20130515-113204.jpg

My favourite meals tend to come in bowl form. I can’t tell you why. Bowls are usually full of satisfying, hearty foods. Perhaps it is the tendency to mix everything together into one harmonious masterpiece that appeals to me. Last night I made a fantastic post-gym bowl full of veggies and quinoa with an awesome yogurt-tahini-chipotle sauce. Alas, I didn’t take any photos, but that sauce WILL appear in a future post. Heaven.

This recipe was again inspired by the mountain of tempeh that had accumulated in my fridge, as it tends to do. After a quick google search I decided to replicate (and enhance, if I do say so) this dish. It was delightful.

20130515-114400.jpg

Carrot Slaw

1.5 cups shredded carrots
1 tablespoon rice vinegar
2 tablespoons sesame seeds, toasted
1.5 teaspoons sesame oil
1 tablespoon soy sauce
1 teaspoon dried red chili flakes (or to taste)
1 cup fresh cilantro
Juice of 1/2 fresh lime

Sesame-Honey Tempeh

1 package of tempeh, crumbled
1 tablespoon sesame oil
2 cloves garlic, crushed
2 tablespoons honey
1 tablespoon water
1/2 teaspoon cornstarch
Juice of other1/2 fresh lime

Preparation
1) to prepare slaw, combine all ingredients and set aside. Reserve some sesame seeds and cilantro for final garnish.
2) to prepare tempeh, heat oil to medium high in frying ban and fry tempeh until it is browned, about 7-9 minutes, stirring frequently.
3) In small bowl, combine soy sauce, garlic, honey, water, sesame oil and corn starch. Add to pan with tempeh and cook until it begins to thicken and cost tempeh about 1 or 2 minutes. Finish with lime juice.
4) meanwhile, divide cooked rice or quinoa and slaw between two bowls, and add tempeh mixture on top. Sprinkle with reserved fresh cilantro and toasted sesame seeds. (Scallions would be great too, I just didn’t have any)

Mix it all up, and enjoy.

 

 

Black Bean, Walnut and Mushroom Burgers

12 Feb

20130212-114616.jpg

20130212-115425.jpg

Today marks the beginning of my cleanse. It’s a bit intimidating. No gluten, dairy, sugar, vinegar, coffee or alcohol for awhile. A month, at least. So, last night, for our “last supper”, I made these gluten free black bean burgers. And I covered them in lots of tangy mayo and homemade sweet relish. Devine.

Black Bean, Walnut and Mushroom Burgers

(Makes 6)

1.5 cans on black beans, rinsed and well drained
Approx 10 white mushrooms, sliced
1 cup walnut pieces
1 onion
1/2 cup cornmeal
1 egg
3 cloves garlic
Fresh parsley
1.5 teaspoons ground cumin
1 tablespoon curry powder
1.5 teaspoons red chilli flakes (I enjoy spicy)
1 tablespoon olive oil
Salt and pepper

1. Dice onions and slice mushrooms, and sauté over med-high heat until onions are soft and mushrooms have reduced. Turn to medium heat and add chopped garlic, salt and pepper, cumin, curry powder and chilli. Fry for another few minutes, until fragrant. Preheat oven to 400.
2. In food processor, add beans, walnuts, corn meal, olive oil, egg, mushroom and onion mixture, fresh parsley and a pinch more salt. Pulse until just mixed (do not over mix).
3. Once combined, form into patties and place on greased baking sheet. Bake for 15 minutes at 400.
4. Carefully remove with spatula, and serve with whatever toppings you like. I chose avocado, mayo, tomato, relish and fresh basil.

Things might get a bit “inventive” around here for the next little while, but hopefully you’ll enjoy some of the ultra healthy recipes and stick with me!

Because of this new food challenge, I’ve joined Our Growing Edge,Our Growing Edge is the part of us that is still learning and experimenting. It’s the part that you regularly grow and improve, be it from real passion or a conscious effort. This monthly event aims to connect and inspire us to try new things”.

Trying new things, growing as a person, why not?

You can find more info about it here: http://bunnyeatsdesign.com/our-growing-edge/

At Long Last! Ancho for my Lentil Tacos!

12 Sep

 

I’ve been searching for Ancho chili powder for ages, in order to make these tacos from an amazing vegan blog called Post Punk Kitchen, a new favourite of mine and a source of much recent inspiration. I finally found some on a recent trip to Vancouver, at the lively market on Granville Island.   I also grabbed some spicy and distinctly smokey Chipotle powder, which is also somehow hard to find.

Half  curiosity and half impulse buy at  the checkout included some mysterious and magical black garlic, something I have yet to experiment with, but is still sitting patiently on my kitchen counter (and at $5 a head,  it best be good)

These tacos were made immediately upon arrival back in Toronto. They were pretty quick and satisfying. Also a healthy break from all the rich food and booze we indulged in on the West coast!

 

Spicy Ancho Lentil Tacos 

  • Coconut oil
  • 1/2 a large red onion, finely chopped
  • 3 cloves garlic, minced
  • 1 large can of red lentils
  • 3 tablespoons tomato paste

Spice Mix

  • 1 tsp dried oregano
  • 3 teaspoons ancho chili
  • 1 tablespoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1 teaspoon chipotle powder
  • 1 teaspoon cinnamon
  • 1 teaspoon fresh ground black pepper
  • fresh cilantro
  • tortillas
  1. Combine all the spices in a small dish and set aside
  2. Preheat large pan at medium high and melt coconut oil (about 1 1/2 tablespoons)
  3. Sautee onion and garlic with dash of salt until lightly browned and fragrant
  4. add spices and toss for about 30 seconds, to toast, and lower heat
  5. Add lentils and mix together for a few minutes until the mixture thickens. Add a splash of water if too dry.
  6. Taste for seasonings, and serve over toasted or warmed tortilla.
  7. Garnish with fresh cilantro

Serve with any toppings you like!  They are very versatile and would also be great with grilled pineapple, coleslaw, sour cream, cheese or whatever is left over in the fridge.

I chose a quick guacamole, salsa and fresh lime combo. I was happy with my first foray with Ancho…it is very smokey without much heat.

 

This pitcher of sangria was conveniently awaiting our arrival, courtesy of our cat/housemate Grace.

Kismet!

Continue reading

Quick and Easy, Tuesday’s Tuna Cakes

4 Sep

For many of us, today marked the first day back to school or work. With summer winding down and schedules ramping up you may be interested in some simple and healthy recipes for weeknights.

I apologize for this blurb sounding like something out of a Metro commuter paper, but I read it today for the first time in awhile, and clearly I’m easily impressionable.

These were very simple to make, and so so flavourful! I grabbed a handful  of some fresh basil from my grandparents garden yesterday, it was so fresh and fragrant.  A key ingredient here.

Tuna Cakes

  • 2 cans of tuna
  • 1/2  red onion, finely chopped
  • 1 small handful of fresh basil, chopped
  • 1/3 cup sharp cheddar cheese, grated
  • 1/2 cup chickpea flour
  • 1/2 cup plain yogurt
  • 2 teaspoons Garam Masala
  • 1 teaspoon salt
  • 1/2 of a fresh jalapeno, finely chopped
  • black pepper to taste
  • 1 squeeze of fresh lemon juice
  • cornmeal
  • coconut oil

1. Combine all ingredients (minus the cornmeal and coconut oil) in large bowl and mix well.

2. Form into medium sized patties and dust with cornmeal on both sides.

3. Over medium high heat in large pan, heat coconut oil.  Fry until golden and crispy, about 5 minutes on each side.

This recipe yields 6. I served them over salad, but they would make awesome burgers. They could also be made into smaller bite sizes and served as an appetizer! Very versatile I’d say.

Back to the Kitchen-Avocado Pasta with Fresh Garden Herbs

8 Jul

Image

Cooking for one isn’t all that fun, hence the drop off in recipes that you may have noticed lately (sorry). It can be a lot of effort and mess when cereal or a smoothie would probably suffice, amiright? While Scott has been in Asia, I’ve been feeling less than inspired cooking wise, especially since I’m usually working during dinnertime hours. But today, a gorgeous and sunny Sunday that included a run in High Park followed by a terrific Ashtanga class left me feeling simultaneously famished and inspired.

I had a bag full of quickly ripening avocados on my hands, and wanted to try something other than a guilt-inducing solo guacamole binge. Besides, it is no secret that I love avocados. To me, avocados are one of nature’s greatest triumphs. So delicate, rich and subtle. Sometimes I find them just plain beautiful. Don’t these ones look perfect? And besides besides, my blog needed some love. Cooking for one? Pha! Cooking for all. (Sorry about that). 

The recipe was inspired by this one, from one of my new favourite food blogs A Cozy Kitchen, and also Pinterest, in which people are seemingly fascinated by all-things-avocado (as well as lots and lots of ways to use mason jars).  I added fresh broccoli into the mix, as well as some edamame for protein, and skipped the cheese in favour of nutritional yeast.So yes, this dish is perfect for vegans! I also used spiral Kamut pasta instead of linguine.

Image

Avocado Pasta with Fresh Garden Herbs

  • 1 and a half medium, ripe avocados
  • 2 cloves fresh garlic
  • 3 tablespoons nutritional yeast
  • 1 cup fresh basil
  • 4-5 sprigs fresh thyme
  • juice of 1/2 lemon
  • handful of almonds
  • salt and black pepper
  • 1 tsp Dijon mustard
  • pasta of choice (about two cups)
  • olive oil
  • 1 cup edamame (shelled)
  • some broccoli

1.Boil pasta in well salted water until al dente. During the last 3-4 minutes of cooking add broccoli and edameme into the boiling water with pasta.

2. Meanwhile, blend the basil, thyme, almonds, garlic, nutritional yeast and some olive oil into a paste (as smooth as possible).

3. Add the avocados and mustard to the pesto and blend well, adding a bit more olive oil. If too thick, add some water. Blend until smooth.

4. Season with salt and pepper to taste, add lemon juice and stir well.

5. Drain pasta with veggies, and incorporate the sauce. Mix well. Sprinkle with more nutritional yeast, pepper and fresh herbs. Serve immediately!

This was incredibly fast and easy. If you don’t have nutritional yeast on hand, or are just plain skeptical, I encourage you to use Parmesan instead (actually, I encourage you to try it first before you knock it! But Parm would also be delicious) . Next time, if I wasn’t in a rush ( to relax in front of the T.V) I would roast the garlic first for added depth.

Added bonus: on a hot day this does not require standing guard over a hot stove (with the exception of the pasta-boiling part), but keep in mind that avocado turns brown after awhile, so this is best served immediately if you are concerned about things like presentation.

All in all, a great summery solo meal!

Image

Immy May

UK Lifestyle Blog

The Illusive Femme

inside my colourful mind

Crafty little Coco

DIY, Gluten-free Recipes and Life on Oahu

the vegan delicious

Vegan Recipes + Real Food

Maryseeo

Food|Beauty|Health|Travel|Everyday Adventures

Curated Style

Toronto life in style and fashion

eatprayjade

eating and traveling in pursuit of la dolce vita

%d bloggers like this: