Month: August 2012

Smokey Stew

Posted on by Trish

I know, Smokey Stew sounds like an expendable extra from a western (“dangnammit! you done shot Smokey Stu”) but this dish is well nice, much thanks to smoked paprika, which I haven’t researched yet to see if it’s bad for you because I’m not done liking it :)I made it to use up leftover veg so please feel free to follow suit and substitute whatever’s in danger of expiring instead of the veg I used.

I served it with roast sweet potato and kasha.

  • One onion
  • 3 cloves garlic
  • Few handfuls mushrooms
  • 1 carton organic tomatoes (yeah, I try to use all fresh veg but the tomatoes I currently have are all tiny, cherry ones and they’re too cute to pulverise plus they’ll look awesome in salad)
  • Cauliflower
  • Broccoli
  • Carrots
  • 1 carton red kidney beans
  • Stock
  • Agave nectar
  • Coconut milk
  • Smoked paprika
  • Braggs Aminos
  • Balsamic vinegar
  1. Steam or boil any veg apart from the onion, garlic and mushrooms (use your noodle: if you think the veg will do better fried then fry it)
  2. Meanwhile fry chopped onion, garlic and mushrooms in a little oil till soft
  3. Add smoked paprika and tomatoes and let it bubble gently till other veg is ready
  4. Add rest of cooked veg and stock and simmer
  5. All the other ingredients are for flavouring so add them in whatever quantities you like, keeping tasting until you’re happy with it – or add your own favourite things

Cauliflower, mushroom and chickpea curry

Posted on by Trish

I was aiming for something like a korma here but without too much sugar and fat.  Serve with rice for bonus amino acid points 🙂

Ingredients

  • 1 onion
  • 3 cloves garlic
  • 1 small cauliflower
  • some mushrooms (I used 2 of those giant mushrooms chopped into bits)
  • 1 can or packet of ready-to-eat chickpeas
  • Oil for frying
  • Curry powder mix (I used mild curry powder and added extra cumin)
  • Vegetable stock
  • Coconut milk
  • Agave nectar
  • Salt to taste
  1. Fry onion and garlic until the onion is kinda see-through
  2. Add cauliflower and mushrooms and fry some more
  3. Add spices (curry powder mix)
  4. Add chickpeas and give it a good stir
  5. Add vegetable stock, enough to almost cover, and boil for about 8 minutes (primarily to get the cauliflower softer)
  6. Add agave nectar then turn the heat down to a simmer
  7. Add coconut milk, not loads, just enough to get it tasting creamy
  8. Taste, then add salt and whatever else you like to get it tasting how you want