Sweet Potato, Cauliflower, Chickpea Coconut Curry

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Kari's Sweet Potato, Cauliflower, Chickpea Coconut Curry
Serves 4-6

Sweet potato, cauliflower and chickpeas in a rich coconut gravy, not too spicy.

Ingredients:
2 medium sweet potatoes, peeled and cubed
1/2 cup water
1/2 Tbsp oil
1 tsp black mustard seeds
1/2 cup chopped onion
1 sprig curry leaves (16-18 leaves)
4 cloves garlic, minced
1 tsp minced gingerroot
2 jalapeno peppers, seeded and minced
1 large tomato, diced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1 tsp kosher salt
1/2 cup chopped bell pepper, red or green or combination
2 cups chopped cauliflower
1 (13.5-ounce) can coconut milk
1 (15.5-ounce) can chickpeas, rinsed and drained

Cook sweet potato cubes with 1/2 cup water in covered bowl in microwave 5 or 6 minutes. Set aside.

Meanwhile, heat oil in a large pot or Dutch oven. Add mustard seed, cover. When seeds stop popping, add onion and curry leaves. Cook and stir 1 minute.

Add garlic, ginger and jalapeno; cook and stir 1 minute.

Add tomato; cook 2 minutes until tomato starts to break down.

Add cumin, coriander, turmeric, and salt. Cook 2 minutes more.

Add bell pepper, cauliflower, and sweet potato with its cooking liquid. Stir well to coat vegetables; cover and cook on medium-high 5 minutes, stirring once or twice.

Add coconut milk and chickpeas. Stir well, cover, and simmer on low 25 minutes. Adjust seasoning, adding more salt as necessary.

Serve with flatbread or rice.

Hummingbird Cake

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If you're looking for a rich-tasting dessert for those special days--birthdays, holidays, Thursdays--you might like this Hummingbird cake.

There are many versions of Hummingbird cake. The original recipe includes oil and eggs and nuts and a bazillion calories. This cake itself has no added oils or eggs, but contains walnuts. You can use your favorite frosting or eat it unfrosted. This simple vanilla frosting contains one tablespoon light margarine, which is 4.5 grams fat. You can switch that for a fattier margarine or substitute more yogurt or something else like fruit juice or soy milk. You can use cream cheese instead of margarine and yogurt. You can add coconut and walnuts to the frosting or sprinkle them on top. You could add cinnamon to the frosting, or use a different flavor for the vanilla extract, perhaps pineapple flavor or something citrus like lemon or orange. Whatever you like. I think Hummingbird cake typically has cream cheese frosting.

Kari's Hummingbird Cake

2 Tbsp flaxseed meal
8 Tbsp water

1 cup whole wheat pastry flour
1 cup unbleached flour
1/4 cup coconut flour
3/4 cup turbinado sugar
1 3/4 tsp baking powder
1/2 tsp salt
3/4 tsp cinnamon

2 mashed bananas (1 scant cup)
1/2 cup crushed pineapple
1/2 cup plain soy yogurt
1/2 Tbsp vanilla

1/2 cup chopped walnuts

Preheat oven to 350F. Spray 9x9 baking pan with cooking spray.
In a small bowl, whisk together flaxseed meal and water. Set aside.
In a large bowl, combine flours, turbinado sugar, baking powder, salt, and cinnamon.
In a medium bowl, combine bananas, pineapple, soy yogurt, and vanilla. Add flaxseed meal/water mixture and mix well.
Add wet mixture to dry mixture; stir until all moistened, but don't over-mix. Stir in walnuts.
Spread batter in prepared pan. Bake for 30 minutes. Cool. Frost if desired.

Frosting:
1 Tbsp plain soy yogurt
1 Tbsp light Blue Bonnet margarine (or other)
1 tsp vanilla
2 cups confectioners sugar

Beat yogurt and margarine together. Add vanilla, then add confectioners sugar 1/2 cup at a time, beating well until smooth. Frost cake.

Is that Mulligatawny Soup?

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Mulligatawny is an Anglo-Indian soup. The name translated from Tamil, Millagu Thanni, means pepper water. There are numerous variations. I made this version using the pressure cooker, but you can make it in a regular pot. It is fairly spicy.

Kari's Mulligatawny Soup

serves 5-6

1/2 Tbsp oil
1 tsp black mustard seeds
1/2 tsp cumin seeds
2 Tbsp urad dal (black gram skinned-split), rinsed and dried
1 tsp minced fresh gingerroot
4 cloves garlic, minced
1 large onion, chopped (1 1/2 cups)
3 large carrots, diced (1 1/2 cups)
2 stalks celery, diced (1 cup)
1 medium sweet potato, diced (approx 2 cups)
2 Tbsp Madras Curry Powder
1 Tbsp Sambal Oelek (more or less to taste)
4 cups water
2 vegetable bouillon cubes
1/2 cup mango chutney
1/2 small cauliflower, chopped (approx 2 cups)
1 16-ounce can Chickpeas, rinsed and drained
1/2 cup frozen peas
Cooked Basmati Rice

In pressure cooker, heat oil over medium. Add mustard and cumin seeds, cover the pan to prevent splatter, and cook just until seeds stop popping. Add urad dal; cook, stirring constantly, until golden. Add ginger and garlic; cook and stir 1 minute. Add onion, carrot, celery, and sweet potato. Add Sambal Oelek and curry powder. Cook and stir a couple minutes. Add 4 cups water and vegetable bouillon. Stir well. Secure lid on pressure cooker, bring to pressure and cook 4 minutes. Turn off heat and let rest 1 minute, then use rapid release method to release pressure. Remove 1 cup of veggies with some broth to a separate container and mash, or puree in blender, then return it to the pot. Add chutney, cauliflower, and chickpeas. Simmer 15 minutes, or until cauliflower is tender. Add peas and cook a minute to heat through. Adjust seasonings, adding salt if necessary. Serve soup with rice, as desired.

Grilled "cheese" on Sourdough

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This sandwich is so very yummy. The cheese is a cashew cheddar from a recipe I found at Vegan Epicurean. I've made this "cheese" three times. It's melty just like real cheese and tastes great on sourdough bread. You will need raw cashews, nutritional yeast, and agar powder. You can change the spices, but so far I've followed the recipe as given.

Agar-agar is a sea vegetable by-product that is used like gelatin. Look for agar-agar powder in oriental markets. A packet of Telephone Brand agar-agar powder (from Thailand) is between .99 and $1.50 at the oriental markets locally. If you're unable to find it in your area, you can also buy different brands of agar-agar powder online.

This is what my loaf of "cheese" looks like. I slice it in six pieces and store in a plastic container in the refrigerator. It will last a week...IF you don't go on a grilled cheese binge. Heh.

Jamaica Me Crazy Beans

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I had some dry Adzuki beans in the pantry that had been in there for a while, so I had to think up a way to use them. I wanted something different from a typical bean soup. I spotted Pickapeppa Sauce in the door of the fridge, and it sent me towards Jamaica. You could substitute other beans (black, red, black-eyed, kidney, pidgeon pea, etc.) for the Adzuki beans. You can also used canned beans. I didn't use the bean broth, but you could certainly do so. These beans are pretty mild, heat-wise. If you like things hot, you can use more cayenne or add fresh chile peppers. Scotch Bonnet peppers are typical in Jamaica. You could also use habenaro or serrano or jalapeno or whatever you prefer. You could also use tomatoes with chiles instead of plain tomatoes to turn up the heat a notch. Pickapeppa Sauce will also add a bit of heat (as well as tangy sweetness) to your beans.

Kari's Jamaica Me Crazy Beans (serves 4)

3 cups cooked Adzuki beans (from 1 cup dry)

Spice Mixture:
1 tsp thyme
1/4 tsp cinnamon
1/4 tsp black pepper
1/8 tsp allspice
1/8 tsp cayenne
1/16 tsp ground cloves

1/4 cup water
1 small onion, finely chopped
1 small green bell pepper, chopped
2 stalks celery, diced (1 cup)
1 cup diced carrots
3 cloves garlic, minced
1 tsp minced ginger
1 can (14.5 ounce) diced tomatoes
2 cups vegetable broth
salt, to taste
*Pickapeppa Sauce (optional)

Combine spices in small bowl and set aside.

In Dutch oven, saute onion, bell pepper, celery and carrot in 1/4 cup water for 4-5 minutes. Add garlic and ginger; saute 2 more minutes. Add spice mix and cook 1-2 minutes to toast spices.

Add tomatoes and vegetable broth. Simmer, covered, over low heat for 1 hour, stirring occasionally. Serve with Pickapeppa Sauce, if desired. Can be served with rice.

*Pickapeppa Sauce is a Jamaican condiment which contains tomatoes, onions, sugar, cane vinegar, mangoes, raisins, garlic, salt, peppers, thyme, and cloves. It comes in a small 5 ounce bottle with a parrot on the label.

Along with the beans, I served homemade bread. Isn't it pretty?

100% Whole Grain Brown Rice Bread

(Healthy Bread in Five Minutes a Day)

My very first loaf of artisan-style bread! Eldest daughter really liked it. I think maybe the dough could use a little sweetener.

Blueberry Snack Cake

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Not the best picture on the plate. The flash wouldn't work. It worked for the pan, though. Weird.

This cake is moist and loaded with blueberries. It's not too sweet. You could even eat it for breakfast. (I did this morning.) I think a cherry version would be nice, too.

Kari's Blueberry Snack Cake

6 Tbsp water
2 Tbsp flaxseed meal

1 banana, mashed
1/2 cup plain soy yogurt
1/2 cup So Delicious brand coconut milk beverage (or other non-dairy milk)
1/3 cup brown rice syrup
2 tsp vanilla

1 1/2 cups whole wheat pastry flour
1/4 cup oat bran
1/4 cup wheat germ
1/4 cup unbleached flour
1/4 cup turbinado sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda

2 cups blueberries
~~~

Preheat oven to 350. Lightly spray 9x9 pan with cooking spray.

In a small bowl, combine water and flaxseed meal and set aside.

In a large bowl, combine pastry flour, oat bran, wheat germ, unbleached flour, turbinado sugar, baking powder, salt, and baking soda.

Combine mashed banana, yogurt, milk, brown rice syrup, and vanilla. Add flaxseed mixture to banana mixture. Stir with fork or whisk until well combined and smooth. Add liquid mixture to flour mixture. Stir until flour is moistened. Fold in blueberries. Spread in prepared pan. Bake 30 to 35 minutes.

Serves 16.
Per serving: 128 calories, 1g fat, 150 mg sodium, 3g fiber, 3g protein

Spicy Mushroom Tofu

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Kari's Spicy Mushroom Tofu
(inspired by *Ma Po Tofu)

Sauce Mix:

2 Tbsp Tamari
1 Tbsp Blackbean sauce with garlic (Kikkoman brand)
1 Tbsp Shao Xing cooking wine
1 Tbsp Turbinado sugar
1/2 Tbsp Chili garlic sauce
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12 ounce X-firm Tofu, cubed

1 bunch green onions, sliced
1 carrot, peeled and sliced thin
4 or 5 large fresh Shitaki mushrooms, stems removed, sliced thin
1 1/4 cup mushroom broth (or vegetable broth)
2 tsp cornstarch mixed with 2 Tbsp water

1/2 cup frozen peas

1/2 T oil
1 Tbsp minced gingerroot
2 cloves garlic, minced
3 small dried red chiles

Bring a pan of water to boil. Add tofu and simmer 4 or 5 minutes. Drain well.

While tofu is cooking, mix sauce ingredients together in a small bowl. Mix cornstarch and water in another small bowl. Gather remaining ingredients.

Heat wok. Add oil and swirl to coat wok. Add ginger, garlic and dry chiles. Stir fry 20 or 30 seconds. One at a time, add carrot, mushrooms and green onions. Stir fry til tender crisp about 2 minutes. Add sauce mix and stir fry 30 seconds. Add broth and bring to a boil. Stir in cornstarch-water mixture. Cook until broth thickens. Add tofu cubes and stir gently to coat. Simmer a few minutes then add peas. Stir to warm through. Serve immediately with rice.

This dish is mildly spicy. For a hotter dish increase chiles and/or chili sauce. You could also use chile oil instead of regular oil or add ground chile pepper. *Ma Po Tofu also includes Szechuan (Sichuan) pepper.