Archive

Posts Tagged ‘gf’

Vegetable Korma – Thai Style, from (never home)maker

Every week I try to include a new recipe or idea into one of my dinners. I get so bored doing stir fry with rice after stir fry with noodles that I need something new every now and again.

I had a tough time finding a new recipe this week, all the usual recipe websites were failing me in their vegetarian recipe section (don’t suggest I make roasted potatoes! that’s not a full meal!).

I found this recipe from blogger (never home)maker while going through my RSS feed over the weekend and decided that it had one the prize of being my weekly new recipe!

Honestly, I couldn’t find any flaws with the recipe!
One tip is that coriander seeds are NOT a good substitute for coriander powder, unless you plan on grinding them up before you use them. I don’t mind coriander powder, but biting into a coriander seed always feels soapy… I picked around them pretty well 🙂 I also just realized now that I didn’t use any bay leaves, oops!

This was very good though, not too spicy and the coconut milk/peanut butter mix made it really creamy.

When all the veggies and chickpeas were cooking I did add a little bit of water every so often so it didn’t dry out. Served with regular white rice as the last time I tried to bake naan it was… disastrous.

I love finding tasty foods that are dairy-free but are still really creamy – the coconut milk and peanut butter definitely accomplishes that. It’s also vegan and gluten-free, so it’s a really great recipe for everyone. Alright, except for peanut-allergies. Darn.

Links
(never home)maker Blog
Vegetable Korma – Thai style Recipe

Recipe: Quinoa & Greens Pilaf

March 3, 2011 2 comments

I was searching for a word for this dinner I made on Saturday night.
It turned out really well so I knew I wanted to share it, but in order to that, it needed a name!

Casserole? No, it’s not baked.
Stir fry? Not quite.
Pilaf? Yea, I think that’ll work.

Quinoa & Greens Pilaf

about 4 servings

Ingredients
1 cup uncooked quinoa
2 cups water (for quinoa)
3 leeks
1 bunch of rainbow chard
1 bunch of kale
1.5 tablespoons peanut oil
3 cloves of garlic, crushed
Sea salt and other spices to taste

1.) Wash and roughly chop kale and chard. Chop the hard stems of the chard into smaller pieces.
2.) Chop white and light green ends of the leeks, wash.
3.) Start cooking quinoa: Boil two cups of water, add quinoa. Let boil for a minute or two and then simmer until water is absorbed.
4.) While quinoa is cooking, heat peanut oil in a high-sided frying pan and stir fry garlic, leeks, and chard until they soften.
5.) Add in kale and chard, plus about 1/4 cup water along with whatever spices you want, mix, and cover. I didn’t use any soy sauce in this one.
6.) When kale and chard are wilted, add in quinoa, and stir everything to blend it together.

Tofu Scramble with Veggies and Couscous

January 18, 2011 2 comments

I have a tendency to just get to cooking and make up dinner as I go along. Not going to lie, it was semi-planned. I knew it would have tofu, carrots, and broccoli. But after that, it really is all up to chance.

Tofu Scramble with Veggies and Couscous

makes 2 servings, with some couscous leftover

Ingredients
Half block of tofu, cut into cubes
3 carrots, peeled and sliced into rounds
Crown of broccoli, cut up
1/4 teaspoon cumin seeds
1/4 teaspoon brown mustard seeds
1 teaspoon turmeric
1 teaspoon curry powder
1 cup dry couscous
2 cups water
2 tablespoons peanut oil

Note: You can use extra virgin olive oil if you like. I’m not sure which one is better for you, but I love the way that peanut oil smells.

  1. Heat peanut oil in a pan over medium heat. Add in cumin seeds and mustard seeds, cover.
  2. When they start popping, add in tofu. Stir fry tofu and break it down into small pieces and add in carrot and turmeric. Stir to incorporate. Add water as needed so nothing sticks or burns.
  3. Once carrots have gotten softer, add some water, the broccoli, and cover to steam the broccoli.
  4. Halfway through broccoli steaming, add in curry powder and stir well to incorporate. Steam until broccoli is at your desired crunchiness level.
  5. When you start the broccoli steaming, get two cups of water to a boil in a small sauce pan. Once water boils, add couscous, cover, and take off heat. It is done in about five minutes.

I never understood how people could actually eat tofu as if it was scrambled eggs…. well now, I can totally understand. Maybe I’ll have to try out one of those ‘egg’ strata or quiche type dishes from the Veganomicon one of these days.

You should have about half the couscous you made as leftovers. It works out great substituted for rice in a stir fry or cold in a non-pasta pasta salad.