Pumpkin Peanut Curry Soup
- At November 18, 2009
- By megan
- In coconut, curry, favorites, peanut butter, pumpkin, Soup
1
Soup-er easy. Especially if you already steamed a pumpkin and carved out the flesh. I am totally put-off by canned pumpkin, so I took the extra time to slice a pie pumpkin in half, scrape out the seeds, steam it for 30 minutes or until it is falling out of the skin, and finally remove the skin. I think that is the secret ingredient to this simple recipe.
Ingredients:
- 1/2 red onion, chopped
- 4 cloves garlic, chopped
- The cream from the top of 1 small can (5.46 oz) coconut milk, left undisturbed for at least 2 hours
- 2 cups cooked fresh pumpkin
- 1/2 cup water
- 1 cup water
- 1/2 cup crunchy natural peanut butter
- 2 TB soy sauce
- 2 TB Vietnamese Sweet Lemon Curry Powder
- 2 TB Kecap Manis (found in your local Asian food market)
- 2 cups frozen spinach (fresh would be better if you have it- chopped)
- a pinch or more of Cayenne pepper
In a sauce pan, heat half of the coconut creme on medium high and add the onions and garlic. Saute a few minutes before adding the pumpkin, coconut “milk” or “water” and 1/2 cup water. Heat this thoroughly and transfer to a food processor to puree the base with 1 more cup of water and make it smooth.
Next, pour it back into the pot, turn the burner to medium high again, and add the peanut butter, soy sauce, curry powder, and sweet soy sauce. When it is hot and the peanut butter is evenly distributed, add the spinach and cayenne. Bring the soup close to a boil, remove from heat, and serve. I served this with coconut basmati rice and peas.
Vegan Peach Cobbler
I usually do not make vegan desserts, but I was out of eggs and had a lot of ripe peaches, so I thought I’d make up a vegan peach cobbler. It turned out really good and I would definitely make it again.
Ingredients:
- 3 ripe peaches, thinly sliced
- 2 TB ground ginger
- 1/4 cup whole wheat pastry flour
- 1/4 cup oat bran
- 1 tsp baking powder (a little less if baking at higher altitude)
- a pinch of sea salt
- 1/4 cup plain rice milk
- 2 TB coconut fat (skimmed from the top of an undisturbed can of coconut milk)
- 1/4 cup pure Vermont maple syrup
Preheat oven to 350. In a Pyrex pie dish, arrange the thin slices of peaches and sprinkle with ginger.
In one bowl, combine the dry ingredients. Combine the wet ingredients in another bowl, mix well, and add to the flour mixture. Mix until just combined, pour over the peaches, and bake for 35 minutes until the top is set and nicely golden brown. Enjoy.
Sweet Lemon Curry Mahi Mahi
- At July 19, 2009
- By megan
- In Avocado, Baby Bok Choy, coconut, curry, Fish, mahi mahi, Savory Spice Shop
- 0
Let’s hear it for Savory Spice Shop!
They make delicious spice mixes, right here in Colorado, and will ship them to you if you’re not close to a store.
For this meal, I made a veggie and mahi mahi coconut curry, served with basmati rice and sliced avocado.
Ingredients:
- 1 pound mahi mahi
- 1 small can coconut milk, undisturbed
- 3 TB Savory Spice Shop’s Vietnamese Sweet Lemon Curry spice mix
- 2 carrots, sliced
- 1 green pepper, cut into smaller pieces
- 1 red pepper, cut as the green pepper
- baby bok choy (an amount the size of a small head of lettuce)
- 1 Avocado
First, cut the mahi mahi into one-inch cubes. Make a spice-rub paste from 2 TB of the curry mix, 2 TB water, and 1/2 TB of the coconut creme scooped out of the undisturbed can of coconut milk. Undisturbed essentially means the can has been upright and not shaken for a day or more. All of the creme will be on the top, so you can scoop this out for a concentrated flavor.
Mix the 2 TB curry, 2 TB water, and 1/2 TB coconut creme into a paste and spread on the fish. Coat all of the cubes with this and allow it to marinate for at least 30 minutes.
Next, chop the baby bok choy. Like always, separate the leafy part from the celery-like stalks. Add the celery-like part to a dry 4 quart sauce pan and start to cook on medium high heat. Add 2 TB water and the rest of the leafy bok choy. Cook this a couple minutes until it turns brighter green and starts to wilt. Remove from heat, transfer to a bowl, and scrape out all remnant of the bok choy.
Put that pan back on the stove and add the rest of the coconut creme. On medium high heat, stir the creme for a minute or two and then add the carrot slices. Next, add the peppers and coat them in creme. Then, add the coconut “water” from the can, 1 can of extra water, one more TB of curry seasoning, and stir well. Let this cook a few minutes. Then add the fish and cook 5-7 minutes until it is just cooked through.
To serve: Put some prepared basmati rice in a bowl, top that with some of the bok choy, a few scoops of curry, and some sliced avocado. Enjoy.
Spinach, Rainbow Chard, and Peppers in Coconut Sauce
- At July 1, 2009
- By megan
- In coconut, Peppers, rainbow chard, Spinach, Veggie Sauté
- 0
This was a great side dish to the Grilled Yellow Tail Snapper and Coconut Basmati Rice. All of these ingredients are best when in season.
Ingredients:
- lots of raw spinach (a colander full)
- 10 or so whole leaves of rainbow chard
- 1 red pepper
- 1 yellow pepper
- 2 cloves garlic, chopped
- 1 5.46 oz. can of coconut milk (undisturbed and minus the cream skimmed off for the fish and rice dishes during this might’s dinner)
- 1 TB soy sauce
Chop the greens and put them in a dry pan. Start to cook them in the small amount of water left from washing them. When they start to wilt, add the peppers, sliced however you like. Next add the rest of the thick coconut cream and the garlic. Mix this all and let it cook down a little more. Add the soy sauce and the rest of the can of coconut milk. Stir until well combined, remove from heat, and enjoy.
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