real food. real life.
Well, the past couple meals posted have been brought to you by our broken oven. :(
Truly sad. No fresh baking bread in this house recently! (Waiting on a part... could be a while folks!)
But, the silver lining here, I suppose, is that I was forced to think outside my bubble for dinner. And still sticking to our strict grocery budget of not buying anything mid-week, I have a limited amount of ingredients that was to make our meals. I have to be creative.
This meal, in particular, was actually first inspired by potatoes. I know, coconut curry is a far cry from potatoes. But I remembered a while ago eating a soup, somewhere, that was curried and delicious, and it had big chunks of potato in it. Kind of reminded me of samosas and how spicy and delicious they are. So, there began the hunt for making a spicy, but sweet, soup/stew that I could incorporate potatoes into. Then I remembered that I had this random can of lentils in the back of my cupboard that would go well with curry. And from there, my mind went to chickpeas, kale, totally vegan-style soup, coconut milk yumminess, curry.... and I landed on this awesome combination! I think it would be good with some carrot as well, actually, anything would be good added in - some broccoli maybe? Parsnip? Would all work with the flavours I think.
Anyway, this soup turn out amazing! So easy and so tasty, Lee and I both went back for seconds. And, like most things vegan, it was pretty quick to make up. I'd say 20 minutes? The longest thing to cook was the potatoes. But that's because I used canned lentils... I suppose if it was dried lentils, you'd have to tack on an extra 10-20 minutes probably.
The texture is slightly creamy because of the coconut milk. If you don't like the creaminess, don't add as much coconut milk. But you really should. It's soooo good. Creamy, spicy, sweet, yum.
Total Time: 20 minutes
1 tbsp or so of coconut oil
1 onion, diced
2 cloves garlic, minced
a hunk of ginger, minced (or just use powdered)
2 tbsp or so of each: curry powder, tomato paste
1 tbsp or so of each: cumin, hot pepper flakes, cilantro
dash or two of sea salt & pepper
3-4 medium/small potatoes, chopped (I left skins on)
1 can diced tomatoes
2 cups vegetable broth
1 can coconut milk
1 can chickpeas, rinsed
1 can lentils, rinsed
3-4 bunches of kale, chopped
*optional add-in: frozen corn, peas, broccoli, fresh carrot, parsnip, sweet potato, etc!
What to do:
1. Over medium heat, melt coconut oil. Add onion and sauté for 3 minutes or so until starting to soften. Add spices and tomato paste. Stir for another few minutes.
3. Add potatoes (and any other firm veggies that you're using). Stir to coat in spices and cook for a couple minutes.
4. Add diced tomatoes and vegetable broth. Stir to lift bottom pieces. Turn heat to high and bring to a boil. Cook, on relatively high heat for about 7-9 minutes, or until potatoes and veggies start to soften.
5. Add coconut milk, chick peas, lentils, and kale. Stir, turn heat down to low and let simmer for 10 minutes or until ready to eat!!
Yes, it's clean, I swear. And so, so amazing. We made this for New Year's Eve in an attempt to makeover our Chinese Food Takeout favourites: Sweet n' sour chicken, spicy rice noodles, and spring rolls with a sweet plum-like sauce.
This was a new recipe and it turned out great! So easy, we made it again last night!
Here it is, enjoy!
Total time: 4-5 hours in slow cooker
1 onion, sliced
2 slices of fresh pineapple, chopped
2 thawed chicken breasts, chopped
Sauce: 2 tbsp honey, 1/4 cup coconut aminos (or soy sauce if you can eat it!), 1 tbsp sesame oil, 1 tbsp rice vinegar, 2 cloves garlic, 1 tsp ginger, 1 tsp cilantro, 1 tsp chilli pepper flakes, and a dash of chilli powder and paprika
1 sweet red pepper, chopped
1 tbsp water & corn starch (optional)
What to do:
1) Add onion, pineapple and chicken to the slow cooker.
2) Whisk sauce ingredients in a separate bowl. Then, add to slow cooker. Stir together.
3) Cook on high for 4 hours or so. Stir a few times if you're around.
4) After chicken is cooked through and onions are super super soft, add peppers and water/corn starch mix. Stir together with the sauce and replace lid. The cornstarch/water mix should help the sauce thicken up. You can skip the cornstarch/water mix if you're not eating corn starch. Your sauce just won't be thick, still yummy, just not thick. I add the peppers at this stage because I don't like super soggy peppers. :)
5) After about another 20-30 minutes, your sauce should be thickened and ready to serve! Yummmmm over rice or noodles.
Easiest soup there is and I don't think I've ever posted it. Sorry to anyone who read this. It's a common dish in our house, especially through the winter months with all of the root veggies we get in our CSA. I grew up eating it as well, my Dad often making something similar to this. It's very versatile. I often include a couple potatoes, carrots and onion, but then add whatever we have that need to be used up: celery, sweet potato, squash, parsnip, broccoli...
We often add some yummy sausage or bacon to it as well... it doesn't need it, but it sure tastes delicious! Haha, everything tastes good with bacon, right? :)
Here's the basic recipe. It goes well with a crust of homemade bread!
Total Time: 30 minutes or so.
Drizzle of Olive oil
1 onion, chopped
2-3 cloves of garlic, minced
3-4 medium sized potatoes (I leave skins on) , chopped
2-3 medium sized carrots (I also leave skins on) , chopped
Other vegetables of choice: sweet potato, parsnip, squash, broccoli, celery, etc.
Vegetable Broth (or other broth of choice) I use an organic version. Add enough that just barely covers the vegetables in the pot (amount varies on vegetables used)
Spices: I usually add 4-5 good shakes of basil, oregano, summer savoury, sea salt, pepper. Plus, a smaller amount of ginger and cinnamon.
Drizzle of milk of choice (coconut, almond, rice, hemp, regular, etc.)
Optional: Chopped bacon or sausage
What to do:
1) If using meat, cook first in pot or dutch oven until no longer pink. Remove and set aside. Drain off fat. Cook soup in the same pot for all the yumminess.
2) Heat oil over medium heat. Add onion and garlic and sauté until soft and fragrant. Usually about 3-5 minutes.
3) Add chopped veggies and stir. Cook for about 5 minutes until bottom of pan is browning. Add spices and keep stirring.
4) Add broth until it just touches the tops of the veggies. Do not cover the veggies too much or your soup will be too watery. Turn heat to high and stir.
5) Bring to a boil and boil until veggies are cooked well, about 10 minutes or so. Stir often.
6) Bring heat to low. Pierce veggies with a fork to see if they are nice and soft. Remove from heat and blend with blender or emulsifier until completely smooth. Add drizzle of milk of choice and continue blending until creamy smooth. Test taste and add more salt/pepper as needed.
7) Add meat back in at the end and stir to combine. (Optional)
Enjoy hot with a crust of bread! Oh, I am hungry now... :)
We really cooked these things. From scratch. On weeknights. And we even had time to do the dishes.
They have real, simple ingredients that you'll find in your cupboards. They're healthy and delicious. No lies.
Thanks for reading. Leave a comment below!
Here's a pic of me and my babies. Just because.
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