Yellow Curry with Potatoes, Lima Beans, and Broccoli

Happy ginger Sunday!


1 lb Yukon potatoes, chopped into 2-inch pieces
1 head broccoli
1.5 cups lima beans
1/2 cup red onion, chopped into 1-inch pieces
1 cup coconut milk
2 TBL lemongrass
4 large garlic cloves
3 TBL fresh ginger
1 TBL turmeric
1 TBL cumin
1 TBL coriander
1 tsp cayenne
1/4 tsp salt
1-2 limes
1/4 cup fresh cilantro, chopped
1 cup mung bean sprouts
1 cup water
1 TBL or to taste Bragg’s or soy sauce

In a blender or food processor, combine coconut milk, spices, lemon grass, garlic, and ginger. In a dutch oven, mix together coconut milk mixture, potatoes, and onions. Bring to a boil, then cover and reduce heat to medium or medium low. Cook until potatoes are tender and most of the liquid has absorbed about 15-20 minutes. Stir every 5 minutes or so to scrape the bottom of the pan. You will see the oil start to separate from the curry, just keep cooking.

When the potatoes are soft, add water and Bragg’s/soy sauce, broccoli, and lima beans. Cook uncovered on medium heat about 10 minutes until sauce thickens. Add juice of 1 lime, cilantro, and mung bean sprouts. Cook another 5 minutes uncovered. Taste for seasoning. Add a squeeze of fresh lime juice when serving.

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Mushroom, soybean sprout, and Chinese kale stir-fry with spicy pickles

In the ongoing challenge to use up all the CSA cucumbers, we’ve resorted to making meals that pair well with popular cucumber items, like pickles. And what goes with pickles? Stir-fry! Just go with it. The pickles are easy to make and extremely refreshing. Just slice up all the pickles in your CSA box very thinly. Then mix together 1 cup rice vinegar, some Siracha, 1-2 tsp turbinado sugar, a pinch of salt, and 1 tsp sesame oil. Pour it all in a jar and top it off with water so that all of the cucumbers are submerged.

For the stir-fry, saute four minced garlic cloves in a little sesame oil. Cook the mushrooms until they’re just releasing their juices, then remove from pan and set aside. Saute soybean sprouts in a little vegetarian oystermushroom sauce and soy sauce, adding more oil if needed. Add drained and rinsed black beans, Chinese kale (or other sturdy greens), and cook just until sauce is hot. Add the mushrooms back and cook 1-2 minutes, or until kale is your desired texture.

Vegan moo shu vegetables and chickpea scallion pancakes

Edit 3/8/2012: Did you know this is the most popular post on the entire blog? Leave a comment and tell us why you like it! And check out our moo shu rolls and fried rice. Happy cooking!

We didn’t get enough of the chickpea crepes last night, thus we schemed to make chickpea SCALLION crepes today. What goes with scallion pancakes? No necessarily moo shu, but in our case yes, definitely moo shu. This recipe is much lighter in oil and sugar than what you may have eaten in restaurants before. Also, no eggs, which is great for vegans and people who just don’t like eggs. Voila.

For the moo shu:

We used this tasty recipe from Eating Well, but we added enough other items that I’ll repost it here (with our changes). This also includes a link to a very tasty homemade hoisin sauce. It takes five minutes to make, and it’s worlds better than the store bought sugary stuff.

2 teaspoons toasted sesame oil, divided
2 teaspoons minced fresh ginger
5 cloves garlic, minced
2 cups mushrooms,quartered
2 cups finely chopped cabbage
2 cups broccoli
2 carrots, sliced into matchsticks
2 cups mung bean sprouts
1/2 bunch scallions, sliced, divided
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar
5 tablespoons homemade hoisin sauce

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add mushrooms cook 2-3 minutes until mushrooms release their juices and are slightly seared. Set mushrooms aside.

Heat remaining oil over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes. Add the hoisin sauce and mushrooms; cook, uncovered, stirring, until heated through, 1 to 2 minutes. Stir in the remaining scallions and remove from the heat.

For the scallion pancakes:

Mix together 1 cup of chickpea flour with 1.25 cups water until the batter is smooth. This will probably require you to use your hands to get out the lumps. Stef valiantly does this!

Then add 5 finely diced scallions, 1/4 tsp salt, 1.5 tsp cayenne, 1.5 tsp red pepper flakes, mix well.

Heat 1/2 tsp sesame oil in a small frying pan until the oil streams quickly. Whisk the batter, then pour 1/4 cup of the batter into the pan so that it covers the bottom completely. Allow to cook about 1.5 minutes, or until the top has stopped bubbling. Flip over and cook another 1.5-2 minutes, or until done.

Add a little sesame oil before each new pancake, and give the batter a quick stir before measuring out the next batch.

Shirataki Noodle Salad

1/3 package shirataki noodles

1/2 cup dandelion greens

1/2 cup swiss chard

3 mushrooms, sliced

1/3 red bell pepper

1/3 cup corn

1/3 cup green peas

1/2 carrot, grated

1/2 small cucumber, sliced

3 tablespoons pea shoots

3 tablespoons sprouted beans

1 tablespoon tahini

1 tablespoon siracha

1 teaspoon rice wine vinegar

1 teaspoon light tamari

black pepper

Cook shirataki noodles according to package and drain. Chop and combine salad ingredients on a plate. Mix together tamari, siracha, vinegar, and tahini and mix well. Add in black pepper to taste. Cut noodles to desired length, then stir in sauce.  Pour over salad and top with pea and bean shoots.

Fresh Spring Rolls


20 medium spring roll wrappers
1 small package marinated tofu, crumbled
1/2 cup green onions, chopped
1/2 ripe mango
1/2 cup chopped cilantro
1/2 cup bean sprouts
1/2 cup grated carrots
1/4 cup crushed cashews

Combine ingredients in a large bowl. Heat water and pour into a shallow dish (such as a cake pan.) Dip the wrappers (individually) into the water to moisten. Fill with the tofu mixture, then roll tightly like a burrito. Place on a plate or wax paper.

Dip in soy sauce, chili sauce, peanut sauce, etc.