More Meals From Cookbook Mania!
I can’t believe I cooked out of TEN cookbooks last week! Seriously. I haven’t been as motivated this week so I’m glad I got a head start on Cookbook Mania. Here are some of the meals I made.
For dinner one day I made the Orange-Balsamic Glazed Tempeh from This Crazy Vegan Life by one of my favorite cookbook authors and nutrition gurus Christina Pirello. I used cilantro instead of parsley and basil. It was delish and only took 10 minutes to make (that’s my kind of dish)! I served it with kale and the Sweet and Sour Carrot Salad from May Kaidee’s Thai Vegan Cookbook. Another quick dish made from grated carrots, tomatoes, tofu, cashews, and a dressing of lime juice, soy sauce, sugar, and dried coconut, topped with sesame seeds. These are both recipes I would make again because they are super quick and tasty. I’m all about the 20 minute meals! You will notice that this meal does not contain a grain. Normally I would have had some brown rice or quinoa on my plate, but I’m experimenting with eating less carbs right now. More at that later.
My love affair with vegetables continued for dinner the following night. I used my pressure cooker to make the Pressure-Cooked Brown Rice and Hato Mugi out of The Enlightened Kitchen. If you’ve never had hato mugi it’s one of my favorite grains. It’s a type of barley, which can be find at all Asian stores. You.must.try.this.grain. I served it with the 2nd Avenue Vegetable Korma from Appetite For Reduction by Isa Chandra Moskowitz (click on the book on left to purchase). A must have cookbook with low-fat recipes that anyone can make easily. I’m looking forward to making more recipes from this book and since I’m ahead of the game on my cookbook project I think I will make time for that!
I pretty much had everything I needed for this recipe on hand (which may be why I chose to do this recipe for Cookbook Mania). I never measure my veggies (or much for that matter) so my estimates are rough here. Feel free to up the spices and liquidness to your preference.
2nd Avenue Vegetable Korma
Adapted from Appetite For Reduction & posted with permission
1/2 cup veggie broth
1/2 cup red onion, diced
1 tablespoon fresh ginger, minced
2 teaspoons curry powder
1 teaspoon each garam masala and cumin
1/2 teaspoon coriander
~2 cups cauliflower, cut into florets
~1 cup carrot, cut on diagonal
~1 cup zucchini, cut on diagonal
1 cup broth
1 cup coconut milk
1 tablespoon liquid sweetener
1/2 cup cilantro, chopped (save some for garnish)
Salt, to taste
In a deep skillet or stock pot heat up the broth and saute onion with ginger and spices for a few minutes. Cover and stir occasionally. Add veggies, broth and coconut milk and bring to a boil. Simmer, covered, until veggies are just tender, about 7 minutes. Stir occasionally. Mix in sweetener and cilantro, then season to taste.