Crispy Eggplant Curry

I’m growing these adorable lil Japanese eggplants. They happen to be delicious. I curried them up.

1 lb eggplant sliced into 1/2 inch thick rounds (if using a bigger eggplant variety, try cubes)
1 white onion, sliced
12 oz bamboo shoots in chili oil
1 1/2 Cups green peas (I use frozen)
2 large springs basil (I’m growing purple basil so I use that. Thai basil would be nice too)
13 oz (1 can) coconut milk
3 TB green curry powder
enough sesame oil/ veggie oil blend to pan fry the eggplant

Salt the eggplant and set it aside to drain. Slice the onion, chiffonade the basil, eat a handful of thawed peas.

When the eggplant has released much of it’s fluid, rinse it and drain it well. A salad spinner is great for this. Heat a little veggie oil seasoned with sesame oil in a wok. Stir fry the eggplant over medium-high heat until brown and crispy. Transfer to plate to rest.

Add onion to pan and let the sugars caramelize. When onion has a nice brown color all over, add the bamboo shoots and chili oil, basil, and peas. Stir fry 2 minutes then turn heat to medium. Add coconut milk and green curry powder. Stir to combine. Cover and let heat through to bubbling.

Serve over rice.

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Garden Picadillo

Picadillo is a different dish throughout Latin America and even into the Philippines. The Cuban version is what most people are familiar with, made with ground beef, raisins, and olives. Plenty of layers of flavor. This version is from the garden. It is totally vegan, but you can add ground meat or cheese if you like.

1 lb bell peppers, any color, chopped
1 lb mild green chiles, chopped, I used New Mexico peppers
1 yellow onion, diced
12 oz pigeon peas, cooked, drained, and rinsed
12 oz black beans, cooked, drained, and rinsed
12 oz salsa verde*
1 Cup sliced green olives
1 TB cumin
1 TB chili powder
3 TB olive oil
1/2 Cup raisins (optional)

Put everything except the salsa and olives in large skillet or chef’s pan over medium heat. Saute, stirring often until onions are soft and translucent. Add salsa and olives. Stir to combine. Cover and simmer for 10 minutes to let flavors marry. Serve over rice.

* I make my own salsa verde with chiles from my garden and tomatillos. Trader Joe’s and 365 both have good salsa verde off the shelf.

I don’t put the raisins in for two reasons: I don’t care for raisins and my dogs get people food. Dogs can’t eat raisins. Or grapes.

Sweet Potato Tostadas

Sweet potatoes are pretty much my favorite root. I like making savory dishes with them to help deconstruct the marshmallow casserole culture. I also like serving creamy foods over crunchy foods, which means we eat a lot of tostadas of different sorts. And they are pretty and fun to eat.

For the base:
You can either buy fried tostada shells or make your own from corn tortillas. I brushed a few soft corn tortillas with oil and baked them until crispy. You can brush them with flavor infused oil, like garlic oil or chili oil or use regular vegetable oil and sprinkle with cumin and chili powder. Bake at 375 F for about 10 minutes. ** Put them on parchment paper to prevent sticking and keep char off the tortilla and your pan.

For the sweet potatoes:
1 potato makes 3 tostadas. I bake all of mine when I pick them up from the CSA and keep them in the fridge to use throughout the week.

Mash the peeled sweet potatoes with taco seasoning. Heat through.

 

Pick some fun toppings:

salsa verde, crumbled queso blanco or white cheddar, avocado cubes, chorizo chunks, chopped cilantro, olives

Try it with a poached egg as a brunch tostada!

Green Curry Lentil Crepes with Yogurt Sauce

This is a fun entree or party food. The crepes are dryer and more sturdy than french crepes and can stand up to being a finger food.

For the Crepes:
1 C brown rice flour
1 C tapioca flour
4 eggs
1/2 C rice milk
plenty of pepper
1 tsp salt

Mix these in a blender. Scrape the sides of the blender pitcher and blend again to remove lumps and fully incorporate all the flour.

Heat crepe pan or skillet to medium high. Oil the skillet with a high temperature friendly oil like sesame, grape seed, or coconut oil. Pour about 1/3 C batter onto pan and rotate quickly to make a thin layer of batter over crepe pan. Flip when the crepe looks dry. If your crepes are thin enough, you do not need to cook them on both sides.

For the Curry Lentil Filling:
2 Cups cooked lentils, drained and rinse
2 TB green curry powder or paste
2 handfuls baby spinach

In a food processor, blend the lentils with the curry seasoning. Green curry is a blend of chili powder, green chili, ginger, garlic, cumin, lemongrass, and salt. You can make your own or buy a mix. There are many good green curry blends made from organic and fair trade spices.

Heat seasoned lentil mash over medium heat, stirring frequently. When it is heated through, remove from heat and stir in spinach. The spinach will wilt into the lentil mash. It may be easier to add the spinach in batches rather than all at once.

For the Yogurt Sauce:
I really cheated on this one. I just blended 1/3 C plain yogurt with a few squirts sriracha. You can use chili powder and salt to season your yogurt if you ran out of sriracha. But you should probably just go get more sriracha.

To Assemble:
Fill crepes with 3 TB lentil and spinach curry mix. Roll tight. Either cut into finger-food length and serve with yogurt on the side as a dipping sauce OR leave the crepes long and drizzle yogurt sauce over them for an entree presentation.

Chickpea and Mushroom Spaghetti with Green Peppercorns

This is a hearty vegan sauce that is peppery and warming. I use a gluten free spaghetti pasta for this, but any shape will work. If you cant find green peppercorns in brine, you can use capers. Green peppercorns in brine are spicy and tangy. They have a deep peppery favor and a firm woody texture. They add an interesting textural component. Capers are much softer and brighter in flavor.

Pasta, any shape

For sauce:
14 oz chickpeas, cooked, drained, and rinsed
1/4 C White Truffle Infused oil
1 tsp dry marjoram
1 tsp dry oregano
1 tsp salt
8 oz mushrooms, sliced
1 pint grape tomatoes, halved
2 TB green peppercorns in brine, drained

Olive oil and salt to taste

Get a pound of gluten free pasta boiling according to package directions.

Heat a dry skillet on medium high heat. Add chickpeas, oil, dry spices, and 1 tsp salt. Toss and stir fry about 5 minutes. Coat chickpeas in seasoned oil.

Use a potato masher or pastry blender and squash the chickpeas into a rough chopped consistency. Add the tomatoes, mushrooms, and peppercorns. Reduce heat to low and cover. Stir occasionally, scrapping browned bits of chickpea into the sauce. If your mushrooms are a little dry, add olive oil to taste and consistency. I like a lot of olive oil in this. I use about 2/3 cup of oil total. If the chickpeas are over mashed, they will soak up all the oil and the sauce will be like a paste.

Drain pasta casually. Some of the starchy cooking water will help thin the sauce and make it stick well.

Toss hot pasta in sauce; remove from heat. Salt to taste.

Indian Spiced Okra

This is a great way to use some of the tomatoes you canned this year will the okra harvest. A quick vegan meal when paired with rice or a hearty side dish when paired with a sweet white fish. I picked this okra up at the Chamblee Farmer’s Market, one of the newest produce street markets in the Atlanta Metro.

3 green chiles, chopped
3+ cloves chopped garlic
1 lb okra, cut into 1 inch pieces
28 oz crushed or diced tomatoes
1 1/2 cups or 1 16 oz can cooked chick peas
2 TB vegetable oil
1 TB each: mustard seed, cumin, black pepper, coriander

Add oil, chiles, garlic, and spices to sauté pan or wok over medium high heat. Stir rapidly to infuse oil with spices 3 minutes.

Add okra and stir fry to coat with spiced oil, 3 minutes. Pour in tomatoes and chick peas. Cover and simmer on low 20 minutes until okra is tender.

Published in: on January 15, 2011 at 8:03 am  Leave a Comment  

Nacho Greens and Pigeon Peas

In the South, we eat Collard Greens on January 1st to bring us wealth in the new year. I would prefer tacos. So I made collard greens into tacos. You can put it atop nacho chips, in taco shells, over Spanish rice, as pepper stuffing, rolled into a burrito or enchilada, and so much more.

1 bunch collard greens, washed very well
12 oz cook and drained pigeon peas (canned are easy to find in the Hispanic foods or Caribbean foods section of your market)
12 oz green chile and tomatillio salsa
Juice of 1 lime
1 tsp cumin
1 tsp oregano
1 tsp chile powder
3+ cloves minced garlic

I make green chile and tomatillo salsa with peppers from my garden. You can buy a prepared salsa verde or make a quick one by combining 1 cup each chopped green chiles, white onions, and tomatillos with 3 TB white vinegar, juice of 1 lime, and salt and pepper to taste.

For the nacho greens:
After collards are well washed, roll and chiffonade cut them so they are as thin as possible. Cut to the bottom of the leaf. The stalks are not used in this dish. Save them for a veggie pie or crudite. I give my collard stems to the dogs.

Place greens in a large skillet or wok with vinegar and citrus juice. Heat pan on medium. Put lid over the greens to help them wilt. They will cook down considerably.

Add salsa and seasonings. Stir fry to coat greens. Add pigeon peas and turn heat to low. Cover and let heat through 5 minutes. Salt and pepper to taste.

I like this served with avocado cubes and Jalepeno Tabasco sauce.

Wild Mayan Nacho Sauce

This is a fabulous cheese-free nacho recipe that all cheese lovers will appreciate. Take some super yum baked sweet potato and turn it into “cheese” sauce. Here’s how!

I made a huge tray of Nachos!

1 baked sweet potato, skin removed
1 Cup nutritional yeast
2/3 Cup filtered water
hot sauce to taste

Whisk together over medium heat until smooth. Let come to a soft bubble. Pour hot nacho sauce over any Latin delight.

My fav combo is seasoned black beans, tomatillo salsa, Wild Mayan Sauce, and chopped avocado– pictured above. This is also a great topping for bake enchiladas, toastadas, or to use as a “cheese” dip. It goes so well with black beans and looks beautiful.

Our Favorite Curry

This curry is so easy. The coconut milk is creamy and delicious. It keeps the chicken moist without letting the veggies lose their crunch. This meal is ready in minutes.

1 lb chicken thighs
8 oz mushrooms
8 oz carrots
4 oz sliced water chestnuts
3+ cloves garlic, minced
1 large avocado, cubed
14 oz coconut milk
1 TB sesame oil
2 tsp turmeric
1 tsp coriander
1 tsp cumin
1 tsp chili powder
1 tsp black pepper
cayenne to taste

Cut chicken and veggies into bite sized pieces. Heat wok on medium high. Add EVERYTHING but avocado pieces. Cook and stir occasionally, gently for 20 minutes until chicken is cooked through. Stir in avocado before serving. Serve over rice.

Chili Orange Chicken

Marinade for 6 chicken pieces:

Juice of 1 large orange
zest of 1 large orange
3 TB Asian garlic chili sauce
1 TB raw sugar
1 tsp salt
1 TB gluten-free soy sauce

Whisk marinade together in a large zipper bag. Add chicken pieces. Massage marinade into chicken. Let rest in the fridge for 20 minutes or up to over night.

Heat cast iron pan to high. Dump chicken and marinade into hot pan. Cook chicken 4 minutes and spoon marinade over to glaze. Finish cooking in a hot oven or by turning heat to low and covering tight.

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