Posts Tagged ‘Vegan’

Coconut Veggie Curry (Paleo)

Hello, all! It has been a very long time since my last post. But, to let everyone know, I am alive and well and have been living in Thailand now for the last month and a half. You can see my adventures on my other blog, Teach. Eat. Travel. Repeat.

I’ve been loving my time in Thailand, but the one thing I was really missing was cooking. So, I invested in an electrical skillet/wok to make some home-cooked meals some nights. Meaning… I can start up this food blog again! This time, it’ll be featuring fresh and in-season ingredients that I pick up from my local food stands and market.

To kick this blog back off, here’s a very Thai-ish meal (minus the spice) that I prepared with all of the ingredients literally down the block from me!

Coconut Veggie Curry (Paleo)

Coconut Veggie Curry (Paleo)

Ingredients:

1 tbsp coconut oil

3 garlic cloves, minced

1 tbsp freshly grated ginger

1 large carrot, peeled and cut into sticks

1 head of broccoli, chopped into florets

1/2 head of cauliflower, chopped into florets

1/4 head of cabbage, chopped

3/4 cup of water (broth would probably be better, but I can’t find any in Thailand!)

250g full-fat coconut milk

1/2 tbsp curry powder

Pinch of cayenne pepper (by all means, add more! I just needed a break from spicy foods)

125g shimeji mushrooms

2 tomatoes, diced

1 large handful of snow peas, ends removed

salt and pepper, to taste

Directions:

Heat oil over medium-low heat and add in your garlic and ginger. Cook until fragrant. Add in your carrots, broccoli, cauliflower, and cabbage and cook for 10 minutes. Stir in the water, coconut milk, and spices. Higher the temperature to medium heat and place a lid on top. Let cook, stirring occasionally until veggies shrink in size (about 15 minutes). Stir in mushrooms, tomatoes, and snow peas and cook for an additional 3 minutes. Add salt and pepper and serve!

Raw Carrot Cake Balls (Paleo)

Easter recipe- carrot cake bites on the go!

Raw Carrot Cake Balls (Paleo)

Raw Carrot Cake Balls (Paleo)

Ingredients:

1/4 cup nut butter of choice

2 tsp cinnamon

1/2 tsp salt

1/2 tsp nutmeg

1/4 dried ginger

1 tsp vanilla

2/3 cup carrot chunks* + extra for garnish (optional)

2/3 cup unsweetened shredded coconut + extra for garnish (optional)

3 tbsp raisins

Directions:

In a bowl, stir together the nut butter, cinnamon, salt, nutmeg, ginger, and vanilla. Add in the rest of the ingredients and mix VERY well (the mixture will seem dry at first, but it all comes together once the carrots get mixed in well). Roll your carrot cake dough into balls.

Optional: Place the extra carrot chunks and coconut into 2 separate shallow dishes. Roll your carrot cake balls into one of the toppings

Sweet Potato Tater Tots (Paleo)

For the last few weeks, I’ve got to experience what it’s like to be a “hockey (goalie) mom” while nannying for a family. And goodness gracious, let me tell you, there’s a lot of lugging around bulky gear to a different arena each day. And wondering which rink you’re supposed to be at. And sitting in cold seats. And eavesdropping into other people’s conversation. And intaking all the scents coming from the concession stand and wishing there was actually something healthy there that I could eat.

Thus, my desire to make tater tots was born! Honestly, I’m impressed how these turned out! I was expecting a total fail since I just added ingredients as I went. But the end product has a crisp outside and soft inside. Score! (Hockey reference intended).

After making these, I would highly suggest waiting for the tots to COMPLETELY cool. The flavor intensifies. In fact, eating these on the second day made them taste the best 🙂   

Sweet Potato Tater Tots (Paleo)

Sweet Potato Tater Tots (Paleo)

Ingredients:

1 medium sweet potato, peeled and chopped into thick coin slices

1/2 head of cauliflower, chopped into florets

1 tbsp hot sauce

2 tsp garlic powder

1 tsp salt

1 egg

1/2 cup tapioca flour

1/4 cup coconut flour

Directions:

Preheat the oven to 400°F and grease a baking pan with oil. Bring a pot of water to a boil and add in sweet potato. Let boil for 5 minutes. Afterwards, remove from the pot with a slotted spoon. Place into a food processor and pulse until the sweet potatoes are in small pieces and starting to turn into mash. Transfer potatoes into a bowl.

Place your cauliflower into the boiling water and also cook for 5 minutes. Afterwards, drain and transfer to a food processor. Pulse until you have cauliflower  rice. Measure out 1 cup of cauliflower rice and place in the bowl with the sweet potatoes (save the remaining cauliflower rice for another recipe!)

Stir in the hot sauce, garlic, salt, and egg to the bowl. Add in the flours and mix altogether. Let batter sit for 3 minutes to thicken. Using your hands, roll the batter into individual tater tots and place on the oiled baking sheet. Lightly salt your tater tots. Place in the oven for 10 minutes. Take out, flip over with a spatula, and bake for another 8 minutes. Let cool before eating (tastes best the longer you wait).

Sweet Potato Tater Tots (Paleo)

Oven Roasted Green Beans and Mushrooms with Cashews

Hello, all! It’s been a busy last few weeks. I finished my student teaching experience and got a job as a long-term sub position as a 5th grade science and social studies teacher. Friday night I collapsed in to bed and slept for a full 12 hours… I haven’t slept that much since high school!

Anyway, really exciting news! I GOT MY PLACEMENT FOR TEACHING IN THAILAND! I’ll be teaching K-2 grade English in Chonburi City, which is a coastal city located right on the Gulf of Thailand! I can’t even describe how excited I am! More on this to come soon.

In the meantime, a simple, yet delicious recipe. I always forget how good food tastes when roasted. Need to remember to roast more often… Anyway, the seasoning makes this an awesome side dish. Add in the crunch of the cashews, and you’re in heaven.

Oven Roasted Green Beans and Mushrooms with Cashews

Oven Roasted Green Beans and Mushrooms with Cashews

Ingredients:

12 oz of green beans, washed and trimmed

2 large portobello mushrooms, cubed

1 tsp dried thyme

1 tsp oregano

1 tsp dried sage

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

pepper, to taste

2 tbsp avocado oil

1 tbsp balsamic vinegar

1 handful of cashews

Directions:

Preheat the oven to 400°F. In a large bowl, combine and mix all of the ingredients. Transfer to a roasting pan and place in the oven for 20 minutes. Afterwards, sprinkle with cashews and serve.

Coconut-Tomato Sauce over Japanese Yam “Pasta” (Paleo)

For the past few days, I’ve been on a mini-road trip and vacation to visit my friend  in North Jersey. Living right on the Hudson River, this meant a day trip into New York City!

And rather than going to the #1 Tourist Spot (AKA Times Square), we decided to take the aerial tramway to Roosevelt Island. Totally recommended day trip idea! It wasn’t overcrowded as the rest of the city and I got to see the ruins of the Smallpox hospital, catch Pokemon on the promenade, and visit the FDR memorial at one of the island’s tips. I swear, I want to be proposed to there one day- so pretty and tranquil.

After the last few days of eating out, I was ready to make a home-cooked meal. Unfortunately, I was too tired from my trip to go out shopping for more ingredients and instead settled for whatever was already in my kitchen. No regrets though- this meal turned out to be a winner. The only thing I might do next time is add in some more veggies 🙂

Coconut-Tomato Sauce over Japanese Yam “Pasta” (Paleo)

Coconut-Tomato Sauce over Japanese Yam “Pasta” (Paleo)

Ingredients:

1 tbsp ghee (or butter or oil)

3 garlic cloves, chopped

1 small onion, chopped

salt and pepper

1 and 1/3 cup full-fat, canned coconut milk

1/4 cup vegetable broth

2 tbsp tomato paste

2 tbsp fresh basil + extra for garnish

1 medium-sized Japanese yam

Directions:

Heat ghee in a deep skillet over medium-low heat. Add in garlic, onion, salt and pepper and sauté for 10 minutes. Next, stir in coconut milk, broth, tomato paste, and basil. Bring sauce to a boil and then reduce to a simmer. Let cook for another 10 minutes.

While waiting, make the yam into a pasta with a vegetable spiral. Once the sauce is done cooking, mix in pasta. Don’t worry if it seems like you don’t have enough sauce!- just mix it in the best you can and top with a lid. Let cook for 15 minutes (during this time, the noodles will get soft and shrink). Afterwards, stir the pasta around around in the sauce, adjust with salt and pepper, and place in a serving bowl. Top with the extra fresh basil.