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. 

Curry and Brussels Sprouts

Vegcookbookclub December 2013 ~
Curry and brussels sprouts?! These two recipes shouldn't go together but surprisingly they worked well and tasted delicious.
Eat, Drink & Be Vegan:  Zucchini Chickpea Tomato Curry
Crazy Sexy Kitchen:        Roasted Brussels Sprouts with Pistachios & Cipollini Onions

Love the flavors of this curry. Lots of spices~garlic, ginger, curry powder, fenugreek (a new one for me), coriander and cumin seeds, turmeric and cloves. The aroma in the kitchen as these were sauteeing was intoxicating! Yukon Gold potatoes, zucchini, green beans and chickpeas added the bulk to this recipe. I served it over brown rice. I thought it would be too spicy but the hubby actually liked it. The cilantro and fresh squeezed lime really accented all the flavors. 

Two of my favorite condiments~cilantro and lime!!

This brussels sprouts recipe had several substitutions. First, I pre-cooked the sprouts in the microwave a little bit so they would be done after roasting; I don't like hard sprouts. I couldn't find raw pistachios so I used toasted pine nuts. I tossed them in after roasting was done. I had no idea what cipollini onions were so I used shallots. I just read about cipollini onions and wish I had tried to find some. It sounds like they would have been sweet and carmelized. I used marsala cooking wine instead of the sherry which gave everything a sweeter flavor. Even with all the subs, these roasted brussels sprouts were yummy. I want to try this again with all the original ingredients.

Potato, Greens, and Soy Curls Curry

I could get used to these slow cooker days! Another great recipe from Kathy Hester's Vegan Slow Cooking for Two or Just For You. I wanted to use up the rest of my soy curls and this was perfect. I made a commitment to myself to use up all the grains, beans, legumes and other assorted ingredients I have hanging out in my pantry before I buy anything else. The only groceries I'm going to try and buy are fresh veggies (hopefully!) 

This recipe has quite a few ingredients but goes together quickly in the morning. Lots of spices-garlic, ginger, garam masala, mustard seeds, cumin seeds, turmeric, coriander and cardamom. Thirty minutes before serving you stir in a cup of minced kale, more fresh garlic and ginger, some vegan sour cream and salt. Instead of the pureed tomatoes (which I didn't have) I used a can of fire roasted diced tomatoes. It gave it some extra smoky flavor.

I had these packages of Quinoa & Brown Rice I used instead of the basmati rice. 

Yum! I added a generous helping of sriracha sauce on top for some more spice.

Cousin Natasha's Everything But the Kitchen Sink Vegetable Curry~pg. 143

La Dolce Vegan! Challenge:

Still trying to finish up a few dishes from my La Dolce Vegan Challenge which I started a little over a year ago. I've made this recipe before and my hubby thought it was a little too spicy; so I adjusted the curry powder and cayenne just for him. Of course, then I had to add a little sriracha sauce to mine! Now I've found a new cookbook challenge: VegCookBookClub They choose a vegan cookbook to cook out of for a month. Since I have about 50 vegan cookbooks I thought this should work. :) This month the club chose The Vegan Slow Cooker by Kathy Hester. I admit I went out and bought a 2 qt. and 4 qt. slow cooker since I only had a large 6 qt. Most of her recipes are cooked in a 4 qt. There are no set recipes to cook, you just choose some and then post a pic and comment. It's nice to read the reviews of some of the recipes everyone tries. So that's next on my list. Just got to get to the grocery store so I can make my first slow cooker recipe!

Curry simmering on the stove~smells delicious! This recipe is great because just like the title says you can throw everything but the kitchen sink in it. I subbed out the red pepper for a green and the zucchini for a large yellow summer squash. Can't wait to try some more variations.

 

 

Served my curry over some couscous!

Curry Almond Burgers~pg. 160

La Dolce Vegan! Challenge: (There is no Vegan Culinary Institute website so I'm not going to reference it anymore. If it gets up and running again then I will gladly give it credit. We're on our own, baby!)

As you can see my burgers fell apart! So I just ad-libbed and turned them into "Hot Sloppy Curry". I made an 'off the top of my head' sauce of 2 Tbsp. apricot fruit spread, 1 Tbsp. tamari and 2 tsp. sriracha hot chili sauce. Tastes mighty fine! You could use less hot chili sauce depending on how spicy you like it.

I really like the taste of these curry 'burgers'. It will be easier when I make them again not messing with trying to form burgers.

Day 12 Cumin-Spiced Brown Rice~page 190

Vegan Culinary Institute La Dolce Vegan! Challenge:

I love the flavor of cumin; using the seeds gave it extra cumin flavor! I don't particularly like the taste of fresh parsley so I used 2 tsp. dried parsley which I added with the rest of the ingredients.

I just had to show off my new red plates!  I served the Cumin Rice with Tofu Aloo Gobi (cauliflower & potato curry) from Nava Atlas' cookbook "Vegan Express." I seasoned everything with a good dash of Braggs Liquid Aminos.(I love that stuff!)