Vegetable Korma

Tonight I made another recipe from Appetite for Reduction - although I took away the low calorie appeal of this meal since I didn't have any low fat coconut milk... which is fine with me - the full fat is so much better.

Today I worked all day - and having the house alone to himself today, the husband decided to go play hockey. I mean, what else would you do Sunday morning? Luckily, he came home and cleaned the entire house. Brownie points! While I was making dinner and baking some goodies, he announced he was going to play another hockey game, and would be missing dinner. So I enjoyed this one myself.

There is an amazing Indian place by us, and I cannot help always ordering the veggie korma - which is made with cream. This recipe replaces the dairy with delicious coconut milk, and what it lacks in spice it makes up with awesome flavor. I heaped sriracha on, so if you like spice be prepared.

2nd Avenue Vegetable Korma
1 tsp olive oil
1 small red onion
3 cloves garlic (I used one giant clove of elephant garlic)
2 Tbsp minced ginger
2 tsp curry powder
1 tsp garam masala
1 tsp cumin
1/2 tsp coriander
1/2 tsp Na++
2 cups vegetable broth
1.5 pounds cauliflower
1 pound zucchini
1/2 pound carrots
3/4 cup frozen peas
3/4 cup light coconut milk (I used one can full fat)
1 tsp agave nectar
1/2 cup chopped cilantro

Heat oil in pan, saute onion until translucent. Add ginger and garlic and and saute for a bit longer. Add broth with spices and Na++. Add all of the veggies, cover the pot and crank up the heat for 7-9 minutes, letting the curry boil. Add in the peas, coconut milk and cilantro.



Serve over jasmine rice and garnish with cilantro. Don't forget the sriracha.



Now it's time for the Californication season finale! :-)

Tempeh and Temperature intolerance

It is HOT outside. Seriously. The heat index today was 100. Growing up in WNY - summers didn't get so warm. I remember lifeguarding in August wearing jogging pants and a hoodie. Well, those days do not exist here until December. Once it hits over 90 degrees- I whine. I know I do, and I feel bad that people have to listen to me, BUT DAMN IT IT'S HOT.

Anyway - I got home at a reasonable time today to do some "work" (read: writing. Blah). I made some for real rabbit food today - mashed cauliflower and kale with garlic chips. I threw some tempeh in after I sauteed the kale in sesame oil - even though I said I would have no more soy today. I couldn't help it, it sounded good. I made some shiitake miso gravy and smothered that all over the tempeh and cauliflower. Seriously - if you haven't made it - you have to try it. Just steam a head for 15 minutes, then chuck it in your food processor with some earth balance/silk creamer/salt and pepper or whatever you so choose as an embellishment. It was AWESOME. I also ate a lot of Kale. Go veggies. BUT I am still sweaty and gross and don't think I have any trash tv to watch tonight.

Am I half way done with my wine you may ask? No, that's actually a correct serving. Each bottle should yield 6 glasses. Try answering some questions on your current drinking now - alcoholic.

The wine is a Shelton riesling. I like it because it's more flavorful than a typical riesling, and much heavier on the tongue/palette, and almost tastes effervescent. Pretty good for a monster winery.