Veggie Korma

I'm no longer vegan/vegetarian, but I still eat a high fruit/veggie diet and am in the process of finding a core group of recipes to pull from each week when I plan our meals. So as I try new stuff and approve it for the list I will share them with you. This is a nice hearty meal to fuel a lot of work. You could add meat if you want, but I don't feel it's necessary. You could also serve it with Quinoa instead of rice.

Vegetarian Korma
Serves 4

Ingredients

* 1 1/2 tablespoons vegetable oil
* 1 small onion, diced
* 1 teaspoon minced fresh ginger root
* 4 cloves garlic, minced
* 2 potatoes, cubed
* 4 carrots, cubed
* 1 fresh jalapeno pepper, seeded and sliced
* 3 tablespoons ground unsalted cashews
* 1 (4 ounce) can tomato sauce
* 2 teaspoons salt
* 1 1/2 tablespoons curry powder
* 1 cup frozen green peas
* 1/2 green bell pepper, chopped
* 1/2 red bell pepper, chopped
* 1 can (approx 2c) Coconut Milk
* 1 bunch fresh cilantro for garnish

Directions

1. Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
2. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.

Recipe: Red Rosemary Soup

I got the following recipe from THIS newsletter and I can't believe it, but the kids asked for more and more and more of it...

Recipe: Red Rosemary Soup

This lovely soup is not only yummy, but the velvety red color and combined veggies and legumes make it satisfyingly hearty.

Add some whole grain sprouted bread and a salad for a complete summer (or anytime) meal.

Bon Appétit!


Ingredients

* 3 medium carrots
* 2 beets
* 2 Tablespoons vegetable broth or water
* 1 large onion, diced
* 2 Tablespoons fresh rosemary, or 2 teaspoons dried
* 1 Tablespoon fresh oregano, or 1 teaspoon dried
* 1 cup dried red lentils
* 2 bay leaves
* 6 cups vegetable broth
* 2-3 Tablespoons light miso

Directions

Gently wash carrots and beets, and chop coarsely. Heat 2 Tablespoons broth in a soup pot, and sauté onion until soft. Add carrots and beets. Saute a few minutes more. Finely chop rosemary and oregano, if using fresh herbs. Wash and drain lentils. Add herbs, bay leaves, lentils, and stock to onion mix, and bring to a boil. Lower heat and simmer 40 minutes. Remove bay leaves. Puree soup with stick blender, or in a food processor or blender. Dissolve miso in ½ cup water and add to soup. Gently reheat before serving. Do not bring to full boil.

Adapted from a recipe in Feeding the Whole Family

It's the little (yummy) things...

So mom and dad (aka Gma and Gpa) rolled out this morning. They left their little white pick up parked out in front and every time I pass the window and see it my heart takes a little leap thinking... "oh good, Grandma is here." then I remember she's on her way back to Texas and I'm on my own... two screaming kids, disastrous mess of a house and all.

We get a CSA (Community Supported Agriculture) box every Saturday. LAST Saturday we got a bunch of leeks... THIS Saturday we got a bunch more. CRAP! What on earth am I going to do w/ this many leeks. I like leeks, but I don't know what to do w/ them. I found a risotto recipe to try, but it requires cooked lentils - I don't have those and I'm not about to truck the clan to the non-Trader Joe's grocery store (this involves driving the car) just for lentils... so I hopped on allrecipes.com and found this little gem of a Potato Leek recipe.. I have everything and managed somehow to make it while the kids were still awake. I am now enjoying a nice yummy bowl and all seems well. (I, of course, adapted the recipe to use no animal products.)

That's all for now.. I must clean this place up, prep for the next meal and figure out what I'm going to do for the rest of the day. :)