Curry with kohlrabi, potatoes, and peas

I went to the farmer’s market and found purple kohlrabi! I’d never eaten this before, but it smelled like cabbage and/or cauliflower (its close relatives), so what’s not to love, right? We made this curry, based on the recipe from Simply in Season. We increased the spices to 2 tsp each, and used mustard seeds instead of powder, and cilantro for the coriander. Also, the kohlrabi didn’t come with any leaves, so we used a cup or so of kale. Definitely give this a try.

Advertisements

Green curry with sprouted bean rice

For the rice: cook 1 cup rice with 1/2 cup fresh sprouted peas and lentils. We buy a mixture at the grocery store and usually eat them on salads, but it turns out they are great cooked, too.

For the curry: Toast in a dry pan 1 tsp cumin seeds and 3 TBL unsweetened coconut. Add the spices to a blender, and combine with 1 onion, 4 garlics, 1/2 cup cilantro, 2 TBL galangal (we bought this in a jar), 1 tsp 5-spice powder, 1 tsp cayenne, 2 TBL lemon juice, 1/4 cup vinegar, 12 Thai chilies, 1 tsp sugar, 1 tsp, and 1 tsp ketchup.  Set aside. Fry tofu with a little oil until browned. Add approximately 2/3 bag of frozen broccoli, 1/2 bag frozen peas, 3 chopped carrots, and 2 chopped celery stalks to to the tofu. Add the curry mixture and stir well. Add 1 can light coconut milk and cook on medium-low, covered, for 20 minutes. Stir occasionally. Do not boil, or over cook the sauce.

Serve with rice and steamed chard!

Mattar tofu and spicy, crunchy salad

We were planning to eat palak tofu paneer and finally use up a bag of frozen spinach. Then we opened the freezer and realized we had already eaten the spinach. Luckily, we had a bag of frozen peas, which are much more exciting anyway. Frozen spinach just does nothing for us lately, particularly in contrast to beet greens, kale, chard, or collards.

Mattar tofu

1/2 block firm tofu, sliced, pressed for 10 minutes and dried

1 tsp olive oil

1 tsp Earth Balance

1 onion diced

2 TBL tomato paste

1 tsp garlic powder

1/2 tsp ginger

3 TBL cilantro (we had some in the freezer)

1 tsp cayenne

1 tsp paprika

1 tsp garam masala

1 tsp turmeric

1 tsp cumin

1.5 – 2 cups rice milk

3/4-1 package of frozen peas (we had most of a package)

salt to taste

After you have pressed the tofu, pat it dry, and cut into bite sized pieces. Heat olive oil in a dutch oven, when sizzling, fry tofu with a little salt until golden on all sides, about 5 minutes. Remove from pan and set aside. Add Earth Balance to the pan and saute onions until soft, about 7-8 minutes. Add spices and tomato paste, cook 2-3 minutes. Add rice milk and bring to a boil. Add tofu and peas, return to a boil and then reduce to simmer. Cook 30 minutes, stirring occasionally.

This crunchy salad contains sliced radishes, carrots, green onions, as well as grape tomatoes and avocado. The dressing is our special mixture of Siracha, Tofutti, spices, lemon juice, and vinegar.