Tag Archives: food

Coconut Curry Chickpeas and Cauliflower

Cauliflower and Chickpea Curry

Vegan delight!

We’ve recently been on a vegan kick, so hats off to this great recipe from the Quick Fix Vegan Cookbook.  This goes great with basmati rice, Doug’s favorite, and chai tea.

  • 1 tablespoon neutral vegetable oil
  • 1 small yellow onion, minced
  • 1 carrot, thinly sliced
  • 3 cups small cauliflower florets (from 1 small cauliflower)
  • 2 tablespoons curry powder or paste, or more 1 (14.5-ounce) can diced tomatoes, drained
  • 1 cup vegetable broth
  • 1½ cups home-cooked chickpeas, or 1 can, drained and rinsed
  • 1 cup frozen peas 1 (13-ounce) can unsweetened coconut milk
  • ½ teaspoon salt Freshly ground black pepper

Heat the oil in a large saucepan over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Stir in the carrot, cauliflower, and curry powder to taste. Add the tomatoes and broth, cover, and cook until the vegetables are softened, about 10 minutes. Stir in the chickpeas, peas, coconut milk, salt, and pepper to taste. Cook uncovered until the flavors are well blended and the mixture thickens slightly, about 10 minutes longer. Serve hot, with basmati rice & a splash of lime juice. Serves 4.

Recipe from Robertson, Robin (2011-10-04). Quick-Fix Vegan: Healthy Homestyle Meals in 30 Minutes or Less (Kindle Locations 975-982). Andrews McMeel Publishing LLC. Kindle Edition.

Advertisements
Tagged , , , , , , , , , ,

Crêpes!

In American culture, pancakes are a common tradition among families, churches, and pretty much any organization looking to attract kids. (Remember Breakfast with Santa?) And as good as pancakes are, it’s funny to me that crêpes, their delectable cousin, are so uncommon. After all, they’re just a tad thinner, and a tad more delicious. Perhaps people are intimidated by them because they seem harder to make? Or is it because they’re French and we can barely pronounce them? Maybe if we called them “Freedom Cakes” they would gain notoriety. 😉

All kidding aside, crêpes are really are easy to make, and you can do it at home. A good pan is really important to the process, and we’ve found that our cast iron skillet does a bang-up job!

Breakfast scramble crepe with lemon caper sauce & berries

We call this the Breakfast Scramble Crêpe. Add scrambled egg, ham, mozzarella, & a touch of fancy homemade lemon caper sauce & berries on the side.

Be sure that your skillet is nice and hot when you begin, and don’t be afraid to sacrifice a bit of batter for the first trial crêpe that soaks up any residual flavor on your conditioned skillet. Grease the skillet with a dab of butter so your crêpes won’t stick.

The trick is to pour just enough batter into the pan to cover the bottom. Then use the flat bottom of a measuring cup to smooth the batter out and around the pan. Once it has cooked through enough to flip, give it a toss and cook the other side just for a minute or two. Pop it out of the pan and add your favorite toppings. Remember, crêpes can be sweet or savory, so go wild!

Berries & Nutella Crepe

Nutella and berries make a simply divine treat!

Tagged , , , , ,