Vegan Galley
  • Welcome!
  • Vegan Recipes
  • Maryland Vegan
  • The Latest Recipe
  • Get in Touch
  • Gabrielle's Yoga Website

Curried Red Potato, Snap Pea, & Kale

6/6/2014

1 Comment

 
PictureBorrowed photo, not the actual recipe
I hope you guys like last weeks recipe; I did!  I thought using sesame oil for sauteing of the choi, garlic, and onion created a great flavor with the salad. If you didn't try it you may have enough ingredients of the same to do make it this week. 

This week, we are getting a variety of veggies.  With the intention of doing something different I decided to take a risk with this curried recipe. It's not a wet Thai curry, although I pondered that, you could totally use these same veggies I selected from the bag and go there.  The picture is not of the actual recipe but gives somewhat of an idea. 

This quantity should be enough for 4 as a hearty side dish or in 2-3 as a main vegan meal.

What you'll use from your Bag:
  • Sugar Snap Peas 
  • New Red Potatoes
  • Kale
  • Garlic Scapes
  • Spring Onions (optional- our farmer Jon says he doesn't know if we will get these this week)

What else you'll need:
  • Vegan Butter (or butter)
  • Sweet curry powder
  • Hot curry powder

First, Prepare:
  • Boil about 10-12 red potatoes with the skin on until tender but still maintain some firmness
  • Chop 6 sprigs each of garlic scapes & spring onion (if we get them)
  • Quarter cut a big handful of sugar snap peas (or leave them uncut- it's your preference)
  • Chop a big handful (or more) of kale (in no particular way) 



Next:

  • Drain the potatoes and cut in half (or quarter if you want a smaller size)- set aside in a serving bowl
  • In a saute pan heat 4- 5 tbls. of butter until just melted
  • Add the garlic and onion and saute for a couple minutes
  • Stir in 1 tsp. of each sweet & hot curry powders (you can use just one type if you want)
  • Add the sugar snap peas & cook until bright green- a couple minutes
  • Stir in the kale, cook until wilted

Finally:
  • Gently stir the vegetable curry mixture in with the potatoes in the serving bowl until well incorporated
  • Garnish with shaved coconut (if you happen to have a coconut lying around-totally optional)
  • Enjoy

Namaste. Until next week...

1 Comment

Dahl- Grenada Style!

8/21/2012

2 Comments

 
Picture
I want ice cream- is what I’ve been thinking most of the day.  Was I desperate enough to leave the boat  in our dinghy tie the dinghy up ashore, walk over ½ mile in stifling heat to the bus that we drop me off a ¼ mile from the one store I knew of on Grenada that has non-dairy ice cream- no I wasn’t, but I was close.  I’ve been sick for a couple days, I guess with some type of cold that has my nose running like a class 3 rapid. And when it finally occurred to me to take an anti-histamine it laughed at my effort and did absolutely nothing to help my symptoms.   I haven’t left the boat all day or been more than 3 feet away from our box of tissues.

Anyway, it neared close to dinner and I tried to come up with something I felt like eating that wouldn’t be too much effort.  Lentils. Not quite ice cream, lentils are a stabilizing sort of comfort food.  I got the inspiration for this recipe from years ago in Yoga Journal and added a little Grenadian flare using their local spices and Callaloo.  

What you'll need/ Ingredients:
2 tbls. Earth Balance (or vegan butter/ghee)
1 tsp. cumin seeds
1 cup lentils (rinsed)
4 ½ cups water
1 tsp. ground turmeric
½ tsp. ground cardamom 
2 tsp. ground coriander
2 tsp. fresh grated ginger
1 ½ cups Callaloo (spinach also works)

What’s next:
-In medium sized pot melt the butter over medium low heat and toast the cumin seeds for a minute or two. 
-Add the water and lentils and all the spices and turn the heat up to bring to a boil.  Once boiling, reduce the heat to simmer and add Callaloo*; simmer for 30 minutes.

*If using spinach instead of Callaloo do not add until the last 5 minutes of cooking.

I serve this with a sprouted bread and “butter.”

**Makes enough for 4 Martys**


2 Comments

    Archives

    May 2015
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    February 2013
    January 2013
    November 2012
    October 2012
    September 2012
    August 2012

    Categories

    All
    Appetizer/Snacks
    Bread & Brunch
    Burgers
    Caribbean Esque
    CSA
    Desserts
    Indian Inspired
    Mexican Maybe??
    Pasta/Noodles
    Pitas/Sandwiches/Wraps
    Pizza
    Raw
    Salads/Dressings
    Soups/Stews
    Thai A Little
    Thai-a Little
    Winter Holidays

    RSS Feed

    Picture
Powered by Create your own unique website with customizable templates.