I think I will make this a food blog because I have so much more to say about food than I have about everything else. I have yet to decide if that is pathetic or wonderful.
Since I’ve started cooking I’ve come up with some recipes, made some from the web and books, adjusted some from the web, adjusted some from what I remember being cooked in my family over time when I wasn’t vegan yet. Besides sharing my happy trials and let downs, I would also like to share pictures because I love to (or try to) take good pictures of good food.
To start it off, let me share a dish I made without recipe but with inspiration:
Spinach Curry with Rice
Make some rice while you cook your curry (white, brown, whatever)…
• 2 medium potatoes (chopped into cubes)
• half a can of coconut milk
• about 1 cup of veggie broth
• a pack of frozen whole-leaf spinach (thawed)
• half a can of chickpeas (drained)
• a couple of stalks of frozen broccoli
• 1 to 2 tablespoons curry powder of your choice
• a dash of tabasco
• 1 large or 2 small onions finely diced
• 4 cloves garlic (roughly diced)
• some canola oil
• 1 tablespoon of apricot jelly or sweetener of your choice
• salt to taste (you won’t need much because of the broth in this)
• fresh black pepper or whatever else you’d like to put in this
Sautee the onion and the garlic in a pan until translucent (medium heat). Add curry powder and stir. Add the coconut milk and the potato cubes (they take a while to cook thoroughly). Cover with a lid for about 10 to 15 minutes adding broth as you go when the liquid evaporates. Then add the spinach and broccoli, the chickpeas, the tabasco, and the apricot jelly and stir well. Let this bubble on medium heat until it seems right (taste-test).
Serve on rice and enjoy!
Inspiration came from a jar of curry from the local Asian market. It inspired me to experiment with curry and now I make more curries myself than I have probably eaten in my entire life before.
