Red Coconut Curry Veggie Soup


This dish should be saved for an afternoon of cooking, shopping, and errands. You’ll need the crock pot for the first half and a food processor and a large soup pot for the second half. You can use chicken to make the stock or simply rely on the flavors of the lemongrass and spices!

6 chicken legs (optional)

Vegetable Curry1   Red Coconut Curry Veggie Soup

Shan Vegetable Curry Seasoning (http://shanfoodspk.com/consumer/category/products/recipe/shan-vegetables-pulses-range/)

4 -5 pieces of 6 inch lemongrass
2 tbsp green tea
3 tbsp diced ginger
3 chilli peppers (I used one red and two green)

Peeled and Chopped

  • 1 Med/lg butternut squash
  • 3 med/lg white or sweet potatoes
  • 4 carrots

1 can chic peas
1 can coconut milk
2 cups stock additional (I would recommend chicken or vegetable stock)
5 cups assorted veggies

  • Kale
  • Broccoli

Salt, pepper to taste

Put lemongrass and green tea in a coffee filter. Wrap it in twine and tie tightly. place in the crock pot. Add curry paste, shan veggie curry seasoning. Chopped squash, carrots, and potatoes. Add chicken legs and chic peas. Fill crock pot with water. Cook on high 4-6hours.

Remove chicken legs from crock pot. Remove half of the contents from the crock pot and put in the food processor. Add a can of coconut milk and blend.*Transfer the coconut milk mixture and the remaining contents of the crock pot into a larger soup pot. This gives a good mix of creamy and chunky textures. Add additional stock for desired soup thickness.

 

coconutsoup   Red Coconut Curry Veggie Soup

Red Coconut Curry Veggie Soup served with an Atwater’s Cheddar Buttermilk Biscuit

Pull chicken from the bone (or leave whole and serve in soup bowls later) and add chicken, kale, and broccoli to the soup. Bring to medium boil and simmer until kale begins to soften. Serve immediately. I had mine with an Atwater’s Cheddar Buttermilk biscuit. Enjoy! This pot probably makes 12-15 servings. Don’t be afraid to cut it in half. I usually freeze half of my soup and take it to work for yummy leftovers!

*Coconut milk in a can is high in fat. I scooped half of the cream out of the can. You can also use 2 cups of Silk or Blue Diamond coconut milk. I have done it both ways and I like the flavor of the canned milk but prefer the nutrients of the other milk. Your choice. They are both delicious!

—————————–

Www.queenearth.com
#education #music #creativity

 

 

 

 

 

 

 

 

 

 

January 7, 2013
Food, Recipe

 
 

Coconut Curry Veggie Soup


Coconut Curry Veggie Soup
     video and recipe

2 tbsp olive oil
3 cloves sauteed garlic
1.5 tbps Veggie Curry Seasoning (http://shanfoodspk.com/consumer/category/products/recipe/shan-vegetables-pulses-range/)
4 cups White Sauce (Healthy White Sauce Alternative (White Beans and Cauliflower))
2 Cups Coconut Milk (I used Silk Vanilla in the video. The vanilla adds a hint of sweetness. Newer version have used the original flavor. I have    also used a can of cocounut milk. Don’t be afraid to experiment.)
2 cups stock (I would recommend chicken or vegetable stock) In the video, I use my homemade recipe!
1 cup each of assorted veggies.
Diced Mushroom
Chopped Kale
Spinach
Shredded carrot
Salt, pepper to taste

Here is a short video of the early preparation stages! Coconut Curry Veggie Soup

If I had to do it over, I would prepare it this way.

Heat olive oil in a medium sized soup pot. Add garlic and Shan seasonings. Add white sauce, coconut milk. You can play with different liquid ratios. Bring to a medium boil. Add all veggies but spinach. Some folks might want to saute their mushrooms. Simmer until kale begins to soften, approximately 7-10 minutes. Spinach only takes a minute or two to wilt and can be added at the end. Serve immediately. Enjoy!

I’ve considered doing different versions of the soup. I would add seafood, like Tilapia, Shrimp, mussels, or crab. I’ve also done a red version with a root vegetable puree. Gotta love the food processor. I’ll post that one soon 🙂

Dinner music? Wide Open Spaces – QueenEarth (Acoustic Cover)

————————————

www.queenearth.com
#education #music #creativity

 

 

 

 

 

 

 

 

 

 

January 5, 2013
Food, Recipe

 
 

Banana “Nice” Cream: dairy-free frozen treat


by

I discovered a recipe for Banana “nice” cream last summer via the Whole Foods email list.

An earlier post describes tips for making chocolate-cherry “nice” cream, but this post will give a better breakdown of our version of this basic version of this dish.

Instead of throwing out your over-ripe (or nearly over-ripe) bananas, peel them and toss them in the freezer.  With a little almond milk (or soy) and peanut butter (or almond butter) and a blender, you can have an ice-cream like dessert that is dairy-free, lower in sugar and much lower in fat content than regular ice cream.  You can modify this recipe by adding different flavors or ingredients.  I would like to make it with cardamom and/or tea–a chai version maybe!

This is a quick, easy, and delicious dessert for the summer!

IMG 2466 300x225   Banana Nice Cream: dairy free frozen treat

Banana "nice" cream -- frozen dairy-free treat made with bananas, peanut butter, and almond milk

Unsweetened almond milk is delicious in this context and doesn’t have as strong / over powering of a flavor as soy milk, in my opinion.

Ingredients

  • 2 bananas, sliced and frozen
  • 1/2-1 cup unsweetened almond milk
  • 1 tsp – 1 tablespoon smooth peanut butter
  • dash of vanilla extract

    IMG 2463 300x225   Banana Nice Cream: dairy free frozen treat

    Almond milk, frozen bananas, peanut butter, vanilla extract

Directions

  • Add all ingredients to the blender or food processor

    IMG 2464 300x225   Banana Nice Cream: dairy free frozen treat

    Blending the Banana "nice" cream

  • Purée just until bananas are blended, but not so much that everything melts and turns runny
  • Pour into two bowls and serve.

    IMG 2465 300x225   Banana Nice Cream: dairy free frozen treat

    Banana "nice" cream

August 5, 2011
Food, Recipe

 
 

Three Part Harmony: Cereal and Milk!


I love cereal. I love big bowls of granola with fruit like blueberries, strawberries, raisins, and bananas. I told you all how I enjoy Cascadian Farms granola with blueberries. This season, I’m experimenting with new cereal combinations.

Right now, these three are a hit.

1. Good Friends Cereal by Kashi with Cinnamon and Raisins

food1 300x225   Three Part Harmony: Cereal and Milk!

Three-Part Harmony: healthy cereals and milk!

 

2. Alpen Muesli

3. Trader Joe’s High Fiber Multigrain Medley

#1 is a mix of fruit, oat clusters, flakes and a fun shaped star fruit looking barrel. #2 is flaky, grainy, nutty pieces and #3 is longer skinny barrel shapped pieces. I mix them together and take them with me for a snack. Combining these three variteties is delicious because it creates a good ratio of flavors and textures in my bowl, I get an awesome dose of fiber, I can add fruit, and the cereals aren’t too sweet, This mix gives me a good amount of sugar without overpowering my taste buds.

In the summer months, I enjoy my cereal cold and in the winter I put it in the microwave and make my own quick version of oatmeal. Try mixing your own varieties. Try it with Almond milk 🙂

April 19, 2011
Food

 
 

Try it with Almond Milk


Try it with Almond milk 🙂

For years, I have struggled with my lactose intolerance 🙁 Without sharing all of the ugly details, I’ll just say that drinking milk causes some intense gastrointestinal issues.

Because I switched to almond milk, I can enjoy cereal and coffee without bloating and painful stomach issues. Almond milk doesn’t give your coffee the same creamy color as a few splashes of half and half, but it suffices as a milk substitute and it adds a sweet and nutty natural flavor to any dish. I find it much tastier than soy milk. It’s not chalky. It’s super creamy and it serves well in a variety of dishes when a recipe calls for milk or in a glass alongside a delicious sweet treat like cookies or a pastry. I also bake with it. I’ve used almond milk to make vegan alfredo sauce and ice cream.

food 300x225   Try it with Almond Milk

Try it with Almond milk! (or coconut milk!)

 

 

Do your research. Some people prefer soy milk and rice milk. I’ve heard about oat milk and hemp milk. They other night, I tried coconut milk in a recipe with a friend. If you have an allergy to dairy products and are searching for milk substitutes, these healthy alternatives might be worth the inquiry.


Drink, Food