Aloo-Yoop Curry Potato Wrap

 Found this great curry flavored recipe in Vegan A Go Go. 

 Lots of yummy flavors-potatoes, sweet potatoes, chickpeas, coconut milk, peas. 

~ Aloo-Yoop Curry Potato (Wrap) ~

This was too soupy to eat in a tortilla so we ate it in a bowl and used the rolled-up tortilla to use as a scoop. I garnished the bowl with some chopped cilantro and sriracha sauce. This works much better as a wrap filling the next day after it has a chance to thicken up. 

Orange Creamsicles

Time for a sweet treat! I found this recipe here at Inspired Edibles. 

Only six ingredients that you whip up in your blender and it makes 8 popsicles.

Just the right amount of sweetness and orange flavor. The coconut milk adds the cream in the creamsicle. My grandsons will love these! The hubby and I are enjoying them in the meantime! 

Thai-Flavored Coconut Vegetable Soup

It's finally cooling down for some soup weather; still wearing shorts and tank tops though! This recipe is from Nava Atlas' Vegan Soups & Stews for All Seasons. Lots of great ideas for soups and stews. There are even recipes for muffins and breads to accompany the soups. I wanted to try this one because I had two cans of coconut milk getting ready to expire in my pantry. It called for light coconut milk but I only had the full fat kind-oops! What's a few extra coconut milk calories. 

Simmering the veggies in the coconut milk broth.

Optional ingredients I added were cilantro and red curry paste.

This soup only takes about 25 minutes to make and it's so creamy and delicious. I served it with some vegan garlic naan bread. Well, I enjoyed it anyway.  The hubby didn't really care for it so I'll be eating left-overs for lunch!

Cooking In the Cabin

Our cozy little cabin in Sedona. It's been in our family for over 40 years! My hubby and I have been working hard as she's been neglected the last few years. We've spent many hours giving this old girl lots of TLC! 

Cooking in the cabin is an adventure. Lots of vintage cookware and utensils; I had to update a few of them. The stove is half functioning as the gas stovetop works but the oven doesn't. So any meals I cook right now are one-pot meals. 

Here is the extent of counter space I have for cooking. Just enough room for my cutting board and ingredients. My hubby installed the undercounter light this time. It was a black hole before and you took your life in your hands trying to chop veggies in the semi-dark! 

I brought a couple of cookbooks; Sarah Kramer's Vegan A Go-Go and an extra copy of How It All Vegan. I ordered another copy of La Dolce Vegan (my favorite cookbook) to keep at the cabin. And my three ring notebook with copies of some of my favorite recipes. I didn't want to try any new recipes from the Veg Cookbook Club cookbook this month. I'll save that for more familiar and larger surroundings. 

From Vegan A Go-Go I made Creamy Curried Veggies. 

A mixture of cauliflower, carrots, onions, cremini mushrooms,coconut milk and lots of curry powder and spices. The recipe called for peas but I used edamame instead. I served this over soba noodles and garnished it with chopped cilantro. Mmm, mmm! This made plenty for leftovers. There is an awesome natural foods store in Sedona- "New Frontiers". I'm in heaven as soon as I walk in the door! All the organic veggies you could ever want and anything else you can think of. I even got to finally try some Daiya Havarti Wedge cheese. Yum! The only Daiya I can get where I live is the shredded. 

The other recipe I made was Smoky Tomato & Kale Soup from VegNews-Nov/Dec 2012 magazine.

This makes a big old pot o' soup! 

Onions, garlic, chili powder, cumin, coriander, oregano, yellow potatoes, canned tomatoes, quinoa and kale makes a hearty, filling soup. We ate leftovers a couple of times and then I froze the rest and brought it home for a future quick meal.

I served the soup with some sourdough garlic bread toasted in my new toaster oven.

Can't wait for more adventures in "Cooking in the Cabin!"

Coconut Curry Red Lentil Soup~pg. 106

La Dolce Vegan! Challenge:

Okay, next to this recipe I had written "delicious, yummy, excellent, make again!" So now I'm making again!!I think when I originally made this soup it was the first time I had used coconut milk. It adds such a creamy, smooth flavor that I love. I never blend my soup all the way; I like a few chunks of yam and potato. And, of course, my favorite cilantro is in there, too!

Cold Coconut Curried Noodle Salad~pg. 80

La Dolce Vegan! Challenge:

I love rice noodles; such a nice change from regular wheat noodles. I must have not made enough noodles because I had way too much sauce so I just used half of my sauce. Oh well, I guess I'll have to cook some more rice noodles! The recipe calls for a can of coconut milk. I buy the lite coconut milk. It has 60% less fat and calories than the regular coconut milk but it still tastes good.

I must be craving some greens because I also made Green Bean & Fennel Toss from "The Garden of Vegan"-pg. 115 and my favorite kale salad. I'll post the kale salad recipe separately. The Green Bean & Fennel Toss has fresh ginger sautee'd in dark sesame oil then stir-fried with snow peas, green beans, fennel and bok choy. Then it is cooked for another minute with Braggs, white wine vinegar and gomashio seasoning. It's green and delicious!

My dinner for tonight~I cleaned my plate!

Roasted Carrot Coconut Soup~pg. 112

This was a light, refreshing soup. The lime juice and lemongrass added a citrusy flavor. I have never seen fresh lemongrass in my grocery store so I used 3/4 tsp. dried. I have a gallon jar of dried lemongrass which I use when I'm making my herb teas. I also had some turnip left over from something we made last week so I added a cup of diced turnip to my roasting vegetables. And the soup has my favorite ingredient~cilantro! I know how Joel loves cilantro; I'm sure he'll use extra (or maybe not!!)

Coconut Curried Veggies~pg 161

Vegan Culinary Institute La Dolce Vegan! Challenge:

Mmm! mmm! mmm! I love this recipe; I have made it several times. This was the first recipe I had ever used coconut milk in. Now I'm hooked; the coconut milk gives it a creamy, delicious flavor! It's a little hotter than it usually is because I used 2 tsp. of canned jalapenos. It will taste even better tomorrow. I served this with some steamed asparagus.