Posting pics of food: The Millennial Way
FuBulog
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Coconut chickpea curry with cauliflower and butternut squash
Ingredients (for 8 servings)
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After photo. This dish, devoured by your guests.
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Directions
- Add cooking oil to a warming wok on medium to medium-high heat
- Add garlic, yellow onion, and ginger to wok. Cook until tender -- just before the onions start to turn brown.
- Toss in the carrots, chili pepper, and the spices. Let simmer for another couple of minutes.
- Mix in the cauliflower, squash, to-MAY-toes, and green pepper.
- Pour the coconut milk into the wok and bring to a boil, stirring occasionally.
- Reduce heat to medium, cover the wok, and let simmer and enjoy the glorious fragrances of curry and coconut filling your kitchen.
- After 30 minutes, check the texture of the squash. If it is still too firm for your liking, let simmer for another 10, checking every now and again until it reaches the desired texture for your palate.
- Once the veggies are at their peak texture and color, remove from heat, and add the parsley as a garnish.
- Lastly, send a call, a tweet, a d-m to your guests to let them know that dinner is ready and for them to prepare to be *AMAZED!*
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Prep and Progress
Coconut Rice
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Ingredients (for 8 servings)
- 2 cups of Basmati Rice, rinsed.
- 1, 13.5oz can of Light (or Classic, full fat) Coconut Milk
- ~1.75cups water.
- 2tbsp Coconut Oil
- Salt, to taste
Directions
- Rinse the 2cups of rice with cold water and place them in a sauce pot.
- Mix in the coconut milk.
- Measure out just under 1 3/4 cups of water into a measuring cup.
- Pour the water into the empty coconut milk can and then transfer into the sauce pot with the rice.
- Repeat step 4 until all liquid is mixed in with the rice.
- Stir evenly.
- Lick the glorious underside of the coconut milk lid and then discard it into the recycling bin.
- Place the pot on the stove on medium heat, stirring occasionally so that the contents don't stick to the bottom.
- When the contents come to a rolling boil, add salt and then add the coconut oil.
- Stir once more to incorporate all of the ingredients, cover the pot, and turn down the heat to medium-low.
- Allow the rice to cook for 25 minutes.
- Fluff the rice with a fork, turn off the heat, and allow to sit for 5 more minutes.
- Take a deep breath of the amazing coconut vapors steaming from the rice.
- Devour as a compliment to your favorite dish.
Roasted Brussels sprouts and yellow squash
Ingredients (for 8 servings)
- 2 lbs Brussels Sprouts, washed, and quartered.
- 2 medium sized yellow squashes, washed and quartered
- 2 medium sized carrots, sliced into strips, 2 inches in length
- ½ red onion, sliced
- 6-8 cloves of garlic, minced
- 1 medium sized yellow onion, minced
- 2 tbsp vegetable oil
- Dash of paprika
- Pinch of Garlic Salt
- Sprinkle of Black Pepper
- Speck of the absolutely magical North African seasoning from Frontier Co-op spices
- A touch of Love
- Just a tickle of Cat nip
Directions
- Pre-heat oven to 425°F
- Add vegetables to a large bowl with the oil, and the spices for coating.
- Evenly spread the coated vegetables on a baking sheet that has been covered with aluminum foil.
- Place in the oven on the middle rack. Let cook for 30 minutes, then turn vegetables to allow them to cook uniformly. Cook for another 15 minutes, or until their texture is slightly crisp.
- Enjoy as a side dish or GO BANANAS AND EAT THE ENTIRE 8 SERVINGS IN ONE SITTING!
Veggie Bean Chili: The only chili recipe you'll ever need.
This chili is spice level 3.5/5 stars -- extra medium, if you will. Please adjust the spices to suit your palate. The dish is perfectly suited for a main course over white rice, as a side dish for dipping, or *even* enjoyed as a midnight snack, because, why not?!
Ingredients (for 8 servings)
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Directions
- Heat the olive oil in a large pot over medium heat. Stir in the onion, half of the garlic, half of the carrots and season with bay leaves, cumin, oregano, and salt. Cook and stir until veggies are tender, but before the onion starts to brown, then mix in the celery, sweet bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian ground "meat" crumbles [optional]. Reduce heat to low, cover pot, and simmer 5 minutes.
- Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
- Don't forget to taste as you go!
- It's okay to let this simmer for a couple hours on a very low temp -- it will fill your home with a lovely aroma!
- Don't forget to clean-up as you go!
This is a twist on calead910's allrecipes.com recipe posted on 24 June 2004.
Quinoa & Squash Stuffing
I discovered this dish at the food bar at PCC - Columbia City. After trying it one evening, I decided it would be an excellent addition to the menu for the Autumn Equinox celebration. This soft dish can be served cold, warm, or at room temperature.
Ingredients (for 8 servings)
- 4 cups vegetable stock
- 2 cups quinoa
- ¼ cup olive oil
- 1 medium butternut squash - peeled, seeded, and diced (~2lbs)
- 2 medium sized zucchini squashes, turned on end, sliced lengthwise on north-south axis, then along the east-west axis, then chopped at about a 1/4in piece. (like this)
- 1 bunch green onions, chopped
- 1 cup fresh parsley, chopped
- 1 lime, juiced
- ~dash of sea salt or kosher salt, black pepper, and pixie dust, to taste.
Directions
- Bring vegetable stock to a rolling boil in a saucepan, reduce heat to low, and stir in quinoa. Cover pan and simmer until quinoa absorbs the liquid, about 15-20 minutes (a little quicker than white rice). Remove from heat.
- Heat olive oil in a large skillet over medium heat. Cook and stir butternut squash and zucchini in the hot oil until slightly browned, about 10 minutes. Stir quinoa into the vegetables and gently mix green onions, and parsley into the stuffing.
- Drizzle with lime juice to taste. Click your heels twice together to complete the magic.
- Enjoy as a snack, side dish, or as a main entree.
- If the recipe turns out bland, continue to add salt and pepper to the mix to suit your palate.
[sourced from Heather Hogan on AllRecipes]
Butternut squash and coconut curry soup
New squash soup recipe. Found it on the interwebs. It is gosh dang delicious!
Ingredients (for 8 servings)
- 1 Tbsp coconut oil
- 2 medium sized yellow onions, diced
- 3-6 cloves garlic, minced
- 1 medium sized butternut squash (~2lbs)
- Pinch each sea salt + black pepper, plus more to taste
- 1 1/2 Tbsp curry powder
- 1/4 tsp ground cinnamon
- 1 14-ounce can full fat coconut milk, (*OR* skip the soup and just chug a can of the milk. It’s about 300% of your fat DV, 20% of your iron DV, and 100% delicious!)
- 2 cups of vegetable broth
- 1-2 tsp chili garlic paste
Directions
- Heat a large pot over medium heat.
- Once hot, add oil, onions, and garlic. Sauté for 2 minutes, stirring frequently.
- Add butternut squash and season with a pinch each salt and pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
- Add coconut milk, vegetable broth, and chili garlic paste.
- Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
- Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
- Taste and adjust seasonings, adding more curry powder, salt, or chili paste as needed. Continue cooking for a few more minutes over medium heat.
- Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh and with a loaf of hearty bread and/or multi-grain flax seed nut thins crackers!
- Make a lot of this soup, freeze it, then enjoy it year-round!
[sourced from Dana, the Minimalist Baker]
Visit these sites to learn more about a meat-free and poultry-free diets.