Posts Tagged ‘curry’

I’m still here

Tuesday, September 1st, 2009

No worries, I’m still here. A little slow getting back into the swing of things, but here nonetheless. I had to have some (very minor) surgery, so I’m a little sore and it’s hard for me to cook. I’ve managed to whip up a couple of things though! Yes, that’s right, time for yet more testers from Isa’s upcoming weight loss cookbook.

First up, a spicy and amazing dish:

Curry Laksa

Curry Laksa

So, so good. I would be tempted to go make another batch of it, if I didn’t have a few more servings of this deliciousness to fill the void:

Cauliflower Pesto Soup

Cauliflower Pesto Soup

So simple, but packs a ton of flavor. You won’t believe the nutritional stats on that rich and creamy bowl of yum, either.

That’s all I’ve got for now, but I promise not to stay away too long.

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A few new testers

Tuesday, August 25th, 2009

I’ve been very lucky to be a tester for some awesome cookbooks. I tested for Kelly and Garrick’s Vegan Cookie Book (which I think is still going to be released eventually!), I’m still testing for Tami’s American Vegan Kitchen (wrapping up very soon!), and I’m also a tester for Bianca’s Southern Vegan Cookbook.

Well, you can add another book to that list. I’m now a tester for Isa Chandra Moskowitz’s latest project - a vegan weight loss cookbook! I can’t tell you how excited I am about this (and how much I NEED it). Here’s a sampling of the many (many!) recipes I’ve made so far:

Red Lentil and Root Veggie Dal

Red Lentil and Root Veggie Dal

Caribbean Curry Black Eyed Peas With Plantains

Caribbean Curry Black Eyed Peas With Plantains

Jerk Asparagus

Jerk Asparagus

Mushroom and Cannellini Paprikas with Scarlet Barley

Mushroom and Cannellini Paprikas with Scarlet Barley

Quinoa Salad with Black Beans and Toasted Cumin Seeds

Quinoa Salad with Black Beans and Toasted Cumin Seeds

Summer Lovin' Curried Corn & Veggie Chowder

Summer Lovin' Curried Corn & Veggie Chowder

Vietnamese Rice Noodle Salad with Grilled Tofu & Peanut Mint Gremolata

Vietnamese Rice Noodle Salad with Grilled Tofu & Peanut Mint Gremolata

I only wish I’d taken pictures of everything I’ve made, but trust me, there will be plenty more soon enough!

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I love leftovers

Thursday, April 2nd, 2009
Last week some friends and I did a food swap. Kind of like a potluck, but you get to take the food home and eat other people’s leftovers. Basically it means that I ended up with yummy food that I didn’t have to cook. Score.

I made little veggie loaves, but you know what those look like so I won’t post yet another picture. Bianca made this delicious pizza:


I didn’t get a picture of Hart’s carrot soufflé (more like a casserole, but seriously yum). I also don’t have any pics of Nic’s pâté (my friends are so fancy, no?), because I already had too much food in my house, so I wrapped it up and put it in the freezer. I will take some pics when I do something with it. Meanwhile, you can check out Bianca’s much more thorough post about our swap here.

I also made some Self-Frosting Peanut Butter Cupcakes from My Sweet Vegan for the food swap, although I made a bunch of changes, which is probably why they sank in the middle. Oh well, they were still good.


I made this curry last week. Isn’t it pretty? Veggies, curry and coconut. It sounded good in my head. It looked good. It smelled so good… It was not good. Not good at all. CURRY FAIL.

This sweet and sour on the other hand, was really good. I cut the tofu so small because that’s the way The Brit likes it. I fried it because, well, it’s good like that. This totally made up for the curry fail.


I made the veggie lunch meat recipe from Vegan Dad. I had to steam it in two separate logs because my steamer is stupid, but otherwise I followed the recipe exactly. It turned out very well, I can’t wait to play around with the seasonings some more.


I used half of the veggie lunch meat to make chopped BBQ sandwiches. The inspiration came from Vegan Dad as well, but I made my own BBQ sauce rather than his recipe (which I’m sure is delicious!). I also changed up the cooking method to use my slow cooker, since I wanted it to be ready when I got home.


Served up on homemade bread with homemade coleslaw, it was awesome.

 

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What do you mean it’s been over four months?

Friday, January 9th, 2009

Happy New Year! (Okay, so it’s a little late. Whatev.)


I got a job in October working as a Customer Service Supervisor for a well-known electronics company, but my last day was Wednesday so that’s all sort of irrelevant now. My new job is to help The Brit with his business - bookkeeping, answering phones, data entry etc… Should be fun, right?


I’ve eaten lots of good things in the last few months, but I don’t have many pictures to share. I’ll show you the few things I have managed to capture before I devoured them.


First off, some frozen vegetable filled buns I got from the Asian market a while ago. Steamed in my bamboo steamer, these were surprisingly good. I haven’t been back, but when I do finally go I will definitely get more of these. Sorry, no inside shot.



Next, I finally made Julie’s sausages (along with a shit-ton of other things) for a get together at my house. I didn’t get pictures of any of the finished food, but I did manage to snap this photo of the dry ingredients for the sausages. So pretty, no?



Chicken Parmesan! Boca patties, vegan parmesan, marinara and Teese. Totally easy, but super yummy. Served with whole wheat linguine with marinara and a giant salad (not shown).


 


Next up, my first ever experience with soy curls - Thai style peanut coconut curry. I soaked the soy curls in chicken style broth, squeezed out the liquid and sauteed them in my wok until they were browned. Removed them and sauteed some bell peppers and onions with fresh garlic and ginger. Removed those and made the sauce. I couldn’t duplicate it if I tried, but it was something like coconut milk, reserved chicken style broth, maple peanut butter, tamarind paste, demerara sugar, thai red curry paste, lime juice and dried basil. Simmered until thickened, added everything back in, served with rice. The only thing it was missing was fresh basil, but it’s impossible to find here this time of year so I settled. It was still yum.



And for dessert, Triple Threat Chocolate Cheesecake from My Sweet Vegan. Words can not do it justice, so I’ll just leave you with a picture.


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