Coconut Curry

As I was driving home from Michigan City, I was very tempted to go get chinese food from Tao Chen's. The only thing stopping me was the fact that I was wearing a large yellow t-shirt with no bra and large flannel pants...Don't ask.

So, I got home, and both my mom and I were hungry. I really wanted something GOOD. I opened up the cook book my BFF gave me (vegan and gluten free!!!), and found this awesome curry noodle recipe.

As with all recipes, I always make them my own. I certainly don't follow them to the T, and to my own demise, some are good and others are AMAZING. The one I made tonight was so yumazing I had to share it with you!!

Here we go!

Coconut Curry

One precaution: FOLLOW THE STEPS ACCORDINGLY OR ELSE YOU GET MUSHY VEGGIES!

1) Gather ingredients:

• 2 tbsp olive oil or coconut oil
• 3 cloves garlic, minced
• 5 leek leaves, chopped finely
• 2 cups red cabbage, chopped coarsley (good substitute: bok choy)
• 1 bell pepper (any color, I used what I had, which was green) chopped in 2 inch pieces
• 2 tsp of the following spices: garam masala, tumeric and chili powder, seasoned salt
• 1.5 cup coconut milk
• 3/4 cup vegetable stock (or if non vegan, any meat stock on hand)
• 2 tbsp nut butter (I used home-made cashew/almond/pumpkin/sunflower and it was GREAT)
• 1/2 tbsp gluten free soy sauce
• 5 oz. bean sprout noodles.

2) Bring wok to medium heat for veggies. Bring pot of water to boil for noodles.

3) Measure out coconut oil in one cup.

4) Measure out stock and nut butter in another cup and heat in microwave for 1 minute. Whisk together until smooth. (The steps go fast after this, so GET READY)

5) Add olive oil and garlic to wok, let cook for 2 minutes. 

6) Add all chopped veggies and let cook for 5 minutes.

7) Add spices, coconut milk and stock/nut butter mixture to veggies. Cook on higher heat for 5-7 minutes to allow some liquid to condense into a sauce. 

8) Drop noodles in boiling water for 1 minute!!! No longer, because they will cook further in the wok with the veggies. 

9) Add noodles to wok, combine thoroughly. Let simmer for 5 more minutes or until most of the liquid is absorbed. 

Serve hot, with optional crushed peanuts/cashews on top. This was so quick and simple, and YUMAZING!

This is a great vegan meal, but adding 10 oz cooked shrimp would make a nice non-vegan/vegetarian meal, as well. 

Let me know if you try it, and please tell me if you like it or not!!

Mets (wthout shrimp):

4 servings

Calories:255 each

...Amelia...

Mixed Veggie Sautee with Rice Noodles

Today, I was craving carbs. Being GF, I chose a rice noodle by Tinkyada, which is by far my #1 choice for any pasta/noodle out there. Great texture, firmness and taste.

I have been on an eggplant kick, and I had a very firm, small, deep pruple eggplant that I picked up from the Winter Garden Farmer's Market, which diced up beautifully.

For this recipe I used:

2Tbsp EVOO
1TBsp minced garlic
1TBsp minced white onion
1tsp minced ginger
1/2 c. Eggplant chopped
1/2 c. Zuccinni chopped
10 cherry tomatoes halved
1/2 c. baby bella mushrooms sliced
1tsp. Seasoned salt

1 cup rice noodle (boiled and drained)

I sauteed the first four ingredients to bring out the flavors, then added the tomatoes, eggplant, mushroom and then finally the zucinni. I gave each veggie a minute or two to sautee before adding the next. The order pertains to how long each veggie takes to cook. (I like well done eggplant, but tender zucinni!)

After the veggies are all done, season them with salt (and pepper, if you like that) and pour over 1 cup rice noodles. Stir, and enjoy!