A friend and I occasionally visit a tea salon and try new dishes and teas. I tried a spicy coconut curry for the first time and was blown away. It was tasty and I just kept thinking about how long I had been missing out.
I decided that I would look at several recipes for coconut curry and then take what I wanted from them! The result was an amazing dinner that I will definitely make again!
To make the Coconut Curry base:
Use equal parts – 1 Cup Vegetable Stock & 1 Cup Unsweetened Coconut Milk
For every cup of stock/coconut milk combo use – 1 Tablespoon of Olive Oil, 1 Teaspoon Curry, 1 Teaspoon of Red Pepper Flakes, 1 Teaspoon of diced Garlic, 1 Teaspoon of Sea Salt, 1 Teaspoon of Cracked Black Pepper
Veggies Used: Organic Broccoli, Carrot, Mushroom, Green Onion, Sweet Pepper
The first round of veggies that were put into the pot were finely diced. The second round of veggies were kept slightly larger by quartering and thinly slicing.
When the soup was almost finished cooking the larger veggies and rice noodles were added. This helped create depth and texture within the soup.
The soup was delicious and definitely hit the spot!
When travelling it is always fun to go where there are familiar faces. I did not realize how many people I knew in New York until it came time for a trip. One met up with me and brought me some bomb earrings for my birthday!! Friends, jewelry, Pinkberry, sight seeing with a little bit of randomness?! Yes please!
A medley of fresh organic fruit and vegetables were used to create these skewers. Sweetness from fruit surprisingly pairs well with savory vegetables. A while back someone introduced me to grilled pear and it was great. Since then I have enjoyed trying cooked fruits
Crimini mushroom, Brussel’s sprouts, sweet onion, zucchini, D’anjou pear, yellow pepper, and pineapple were randomly placed on skewers. Fresh cracked black pepper, basil, and olive oil were generously used to season the tray before baking.
Fresh organic yellow squash, sweet onion, organic brussel’s sprouts, white and red potatoes were sliced.
Next, the slices are placed onto a sheet of foil and then seasoned with cracked pepper, sea salt, olive oil, and other spices. The foil is folded into little packets before being placed in the over to bake.
The over was preset to 350 degrees and the packets were set directly on the rack for about 40 minutes.
These veggies can be eaten as is, or paired with a salad, steamed rice, or pasta!
Soy veggie crumbles (seasoned with a pre-mixed taco seasoning while cooking) * Cabbage * Lime * Cilantro * Peppers * Tomato * Cheese * Corn tortilla
This is my favorite way to make tacos! I am able to get strict meat and potatoes people to enjoy this meal. Veggie crumbles can be found in the freezer section of grocery stores. It takes about 10-15 minutes to create this delicious meal!