Tracie's Rad Red Curry

I was all set: I had drawn the name of a cookbook, picked a recipe and bought the ingredients but the problem was that when the time came to make it, I was really craving curry, so I decided to see if there was something else in the cookbook that I could use. Unfortunately, really jumped out at me, so I just decided to wing it.

At some point in the near future, the recipe that I had originally planned to do, will be done, but today, you get this!

Tracie's Rad Red Curry
(Makes 3-4 servings)

2 Bags Success Boil-in-Bag Jasmine Rice
1/2 an Onion
Mushrooms (use as many as you'd like)
2 Garlic Cloves
2 Thin Slices of Fresh Ginger
1-13.5 FL OZ Can of Coconut Milk (two are pictured but I only used one)
2 Cubes of Edward & Sons Red Curry Cubes
1-16 oz Bag of Japanese Vegetables
Ground TurmericTrue Lime
Salt & Pepper

Bring water to a boil and boil the two (2) bags of Jasmine Rice for 10 minutes.

Chop up about 1/2 of a medium-sized onion, mushrooms, two (2) garlic gloves, two (2) thin slices of ginger and a couple pinches of salt. Saute until the onions become clear and the mushrooms start to shrink.

To this mixture, add 1 (13.5 fl oz) can of coconut milk and two (2) cubes of curry and stir until curry cubes are completely dissolved. (You may need to press the cubes with a spoon a bit to help them dissolve faster). Remove from heat.

By this time, the rice should be done cooking. Drain the bags and pour rice into the curry sauce. Mix until all of the rice is coated.

Open the bag of Japanese Vegetables and pour them into the same pot that you used to cook the rice. Heat for about 5-7 minutes (or until vegetables are fully thawed and warm.)

When the vegetables are done, pour the rice/curry mixture over the vegetables and add a little turmeric, true lime and salt & pepper (to taste). Mix thoroughly.

The recipe should take under 30 minutes to make and the finished product should look like this :)

Tofu Vegetable Lasagna

My last attempt at lasagna didn't turn out so great, but I'm happy to say that this time around it was quite the success! It even tasted better when it was reheated a couple of days later.

Unfortunately, we started eating before I got the chance to get it ready for its close-up, so this picture will have to suffice.

Tofu Vegetable Lasagna
(8-10 Servings)

1 16 oz pkg firm tofu
1 large onion (chopped)
1 16 oz package mushrooms (sliced)
2 tablespoons garlic (chopped)
1 can mexicorn (mixed peppers & corn)
1 16 oz bag frozen broccoli, carrots, watercress (defrosted)
1/2 of a medium sized eggplant (optional)
1 box of oven ready lasagna
2 lg jars of tomato sauce
1 16 oz bag frozen spinach (defrosted)
4 or 5 plum tomatoes (sliced)

Seasonings (to taste): oregano, basil, dill, salt, pepper, old bay, chili, nutritional yeast

Preheat oven to 400 degrees.

If using (optional) eggplant: Peel and cut [4] slices of eggplant. Brush with olive oil, salt & pepper and place in oven for about 15 minutes (until slightly browned). Flip over and bake for another 10 minutes. Remove from the oven and set aside.

Press and drain tofu. Crumble into a large bowl.

Saute the onions, mushrooms and garlic, on medium heat, until onions are translucent and mushrooms are cooked.

Add the can of mexicorn and the bag of broccoli, carrots & watercress to the bowl. Add seasonings to taste.

To assemble the lasagna:

Cover the bottom of a 13x9x3" pan with a layer of sauce.
Add a layer of [4] noodles
Add another layer of sauce (covering all the noodles)
Add half of the tofu/vegetable mixture
Add 4 slices of eggplant (optional)
Add another layer of [4] noodles
Add another layer of sauce
Add a layer of spinach (use all of it)
Add the rest of the tofu/vegetable mixture
Add another layer of [4] noodles
Add another layer of sauce
Cover the top with sliced plum tomatoes and then sprinkle nutritional yeast, oregano, basil, salt and pepper.

Cover with foil and place onto a baking tray to avoid leakage. Cook for about an hour. Remove from the oven and let it sit on the counter for about 10-15 minutes. Serve.

If there is a lot of excess sauce on the sides, spoon it out before serving and place it in a bowl. It can be used to top off the lasagna or poured over leftovers for the next day. If you divide it into individual sized containers and freeze it, it makes for a great quick and easy lunch during the work week.

Cauliflower "Shrimp" Cocktail

In my pre-vegan days I absolutely loved shrimp cocktail, so when I came across this recipe in the February 2012 issue of Bon Appetit, I knew that I needed to give it a try.

The results? It was okay. On its own, the cauliflower doesn't taste all that much like shrimp but when dipped in the cocktail sauce, it definitely helps add to the flavor. It may not be an exact replica, but at least it's a new spin on cauliflower! I'm excited to give other seasonings a try now.

Cauliflower "Shrimp" Cocktail
(4 servings)

1/2 cup dry crab boil seasoning (Old Bay)
1/8 cup sea salt
1 onion, quartered
3 garlic cloves
1.5 lemons, halved crosswise
1 head of cauliflower, cored, trimmed into 2" florets
Cocktail sauce

Combine crab boil, salt, onions, garlic, and 3 quarts water in a large pot. Squeeze juice from lemons into pot and add lemon halves. Set pot over high heat and bring liquid to a boil. Cook for 15 minutes to let flavors meld. Using a slotted spoon, remove onions, garlic, and lemons from broth; discard. Return liquid to a rolling boil.
   
Add cauliflower; turn off heat, cover pot tightly, and let stand until cauliflower is crisp-tender, 10-15 minutes. Drain; spread out cauliflower on a rimmed baking sheet and let cool completely. DO AHEAD: Cauliflower can be made 1 day ahead. Cover and refrigerate.

Arrange room-temperature or chilled cauliflower on a platter with cocktail sauce for dipping.

The original recipe can be found here at Bon Appetit.com.

Portobello Pot Pie Turnovers with Roasted Radishes and Carrots

Watching the Food Network is dangerous. There's always something on there that looks so delicious that it just begs to be transformed into vegany goodness; this is one of those recipes. It may not be the healthiest of choices, but it sure is yummy - and who doesn't need some comfort food every once in a while?

Portobello Pot Pie Turnovers 
(Makes about 6 turnovers)

2 tbsp Butter (plus, a little extra, melted, to brush over the top of the pastry)
1 Onion, chopped
1 - 16 oz bag Baby Carrots, chopped (only chop 1/2 the bag)
2 Stalks of Celery, chopped
Salt and Pepper (to taste)
2 tbsp Garlic, minced
1 tsp Dried Thyme
3 tbsp Flour
1/2 cup Dry White Wine (I used Chardonnay)
1 Cup Stock (I used 1 Cup warm Water mixed with 1 tbsp Osem Chicken Style Consomme)
1 tsp Dijon Mustard
5 oz Baby Bella (Portobello) Mushrooms (about 1/2 a container)
1 1/2 Sheets Frozen Puff Pastry, thawed (I used Pepperidge Farm puff pasty)