| Chilled Zucchini Cappuccino |
[Jun. 18th, 2015|11:52 am]
Veg Recipes
|
Chilled Zucchini Cappuccino is an elegant, vegan recipe, easy to make and very healthy. Zucchinis, or courgettes, have an extremely high water content – more than 95% – which makes them ideal ingredients for recipes on a hot summer day. They are rich in nutrients, while being very low in calories. Zucchinis are good sources of vitamin A and anti-oxidant vitamin C, as well as minerals like potassium, manganese, iron and zinc.
( Read MoreCollapse ) |
|
|
| Cauliflower, pumpkin and carrot curry (vegan) |
[Jun. 4th, 2015|12:45 pm]
Veg Recipes
|
Curry, I love curry! Again, this is one of the dishes I have made a lot while travelling. It's so variable, you can add whatever vegetables you like or can find in the local supermarket. It's also relatively quick and easy to make and of course very delicious! You can find the recipe and more photos here.
Ingredients
1/2 cauliflower head
1/4 Hokkaido pumpkin (referred to as "kabocha" in Japanese, the one with the dark green skin)
1 carrot
butter
1 teaspoon curry powder
~100 ml coconut milk
Instructions
1) Bring water to the boil in a pot (basically enough to cover your vegetables).
2) Remove skin from the pumpkin and carrot. Chop pumpkin, carrot and cauliflower into bite-sized pieces.
3) Add to the boiling water and cook until semi-soft (this sort of depends on how soft you want your vegetables to be).
4) Drain the vegetables. Melt butter in a pan and add the vegetables. Fry for a few minutes. Add curry powder and coconut milk. Fry for another few minutes.
5) Serve in a bowl and garnish with some herbs if you have. |
|
|
| Carrot and pinepple madras |
[Apr. 16th, 2015|08:41 am]
Veg Recipes
|
Madras is a semi-hot curry spice mix originally from the South of India. It gives great taste to lots of dishes. You can find the recipe and more photos here.
( Ingredients and instructionsCollapse ) |
|
|
| Curry |
[Sep. 24th, 2008|09:43 pm]
Veg Recipes
|
1 to 4 tablespoons green curry paste [I used 3, which was the perfect amount of spiciness for me, but I like things pretty spicy. You might want to use less. Also, I actually used red curry paste cos it was what we had, and it worked fine.]
7 ounces coconut milk
7 ounces evaporated skim milk
1 tablespoon soy sauce
1 1/2 inch slice ginger root, peeled and shredded
6 to 8 kaffir lime leaves (or the zest from 1 lime)
4 cups chopped assorted vegetables: zucchini, cauliflower, broccoli or carrots [I found at the grocery store a bag of cauliflower, broccoli and carrots already chopped up and ready to go.]
4 cups cooked white rice or noodles
10 fresh basil leaves, minced
In a wok or large frying pan, bring the curry paste, coconut milk and evaporated skim milk to a simmer. Stir in the soy sauce, ginger, lime leaves or zest, and vegetables; simmer until tender, about 5 to 7 minutes. [I actually had to do it for about 15, I don't know why it called for such a short time. My mom says if they were in smaller pieces it would have been faster though.] Remove and discard the lime leaves. Serve the curry over rice or noodles. Garnish with basil. |
|
|
| Potato Curry |
[Apr. 6th, 2008|12:28 pm]
Veg Recipes
|
This is better than any curry I've ever eaten.
( Recipe under the cutCollapse ) |
|
|
| Vegetarian Katsu Curry |
[Apr. 5th, 2008|12:20 pm]
Veg Recipes
|
I just bought a bag of panko bread crumbs and would really like to try and make a vegetarian version of katsu curry. I'm thinking about cutting eggplant into thick slices and cutting the skin off and crumbing that.
Does anyone have any other vegetarian things I could try that would be good crumbed and coated with yummy Japanese curry? Also, any good recipes for the curry sauce to go with it would be appreciated? |
|
|
| navigation |
| [ |
viewing |
| |
most recent entries |
] |
| |
|
|
cheerful