Tag Archives: Cook

Spinach and Chickpea Curry

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I read the book Promise to Keep by Jane Green. Besides being a great read, it also featured a vegan chef and included several recipes. From the book, I made a Spinach and Chickpea Coconut Curry for my vegan husband. He loved it, but then again it’s a big detour from the foods I typically make. It is rich in flavor and color. A little spicy, a little sweet. Plus, it has the ever-so-healthy Turmeric in it. Then factor in that it takes things you probably already have in your pantry/fridge and that takes less than an hour from start to table….Mass positives all the way around.
Making this definitely piqued my interest regarding Turmeric. Besides being a spice used to season foods, you can find it as a supplement. The health benefits of Turmeric (Curcumin) seem endless. From helping with inflammation (crohn’s?) to healthy heart, arthritis and joint health, cancer prevention and so on. I’ve also seen recipes where you add Turmeric to rice or applesauce. I might have to try these as a natural remedy to some of my crohns symptoms.
Without further ado, the recipe for

Spinach and Chickpea Coconut Curry.

1 can Chickpeas
1 can diced tomatoes (bonus points if organic)
2 medium potatoes, cubed and parboiled
3 cups torn spinach
5 cloves (approx 1/4t ground cloves)
1-1/2 t Turmeric
1-1/2 t Curry
3 cloves of garlic, minced
1 can coconut milk

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First step I took was to cut up the potatoes into 1 inch cubes and parboil them. This is simply boiling them until they are just softening. When you pierce it with a fork, you should be able to feel the potato is slightly softened but still a little firm. Over-cooking these will result in mashed potatoes. By parboiling them, it reduced your cook time as well helps the potatoes retain their cubed form later. I let them boil about 8-10 minutes.

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Next you will add all the ingredients into a large skillet and combine. You will want to bring it to a boil then reduce the heat to a simmer.

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Cover and let it simmer for about 30 minutes. The flavors will cook together and the dish, especially the potatoes will turn a rich gorgeous shade of yellow. About 5 minutes before it was done, I tossed in another cup of slightly torn spinach. The original 3 cups had cooked down so much that I liked the look of the golden potatoes, red tomatoes and bright green spinach. Plus, my husband isn’t a huge fan of cooked spinach so by adding in some at the end, those retained a bit of a crisp fresh touch.

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I served this over rice, allowing the broth of the Curry to flavor that as well. You can always add more spice if you’d like a more seasoned dish. You could add Rooster sauce if you wanted extra heat. If you aren’t vegan, you could add some yogurt or sour cream. I also served some pita/flatbread with it, only because I couldn’t find vegan naan.

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Enjoy! This recipe makes enough (with rice) to serve 6. Because it only gets better when all the spices can mingle longer, leftovers are awesome. After serving it as dinner, we kept some out as leftovers and tossed the remaining into the freezer for a quick meal later.

I hope you get a chance to try this recipe. I love reading and so it’s always fun when I come across a character I adore. With the recipes included in the book, I can pretend I’m a vegan chef too!

Have a healthful day!

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Summertime Fun

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Well, it’s been a long time since I blogged. I have been busy with summertime fun, dealing with my crohn’s and researching a vegan topic that has me reaching.

Summer is in full force with high temps and blazing sun. I use Kinesys sunscreen that I buy online. I actually first tried it in Hawaii at the Ironman comp, and loved it! It’s amazing because I am allergic to everything and burn within minutes, but with this, I spray it on and stay nice and white….day glow white. Ok, I wish I could tan. Even knowing that it isn’t healthy, blah blah blah. I am seriously Casper the ghost white. See my blue veins white. People put on sunglasses to look at me white. Oh well. Grab your sunscreen here: http://kinesys.com/

Now, the heat is proving to be a challenge for my Crohn’s. I have heard some people say it will cause them a flare up, but I hadn’t really experienced that in the past. Most summers, I spend my days inside, curled up in the AC. This year, I’m outside more. Hitting the public pool, going to the county fair, picking berries at the farm. Incredible summer so far! However, being in the heat has proven to be a real gut wrencher for me. I’ll be laying there, glowing, and all of a sudden it feels like I’m in an oven and my guts are freaking out. I’ll get all pukey feeling, gag a few times as I rush to the toilet….really bites. It’s happened enough that I know it isn’t something I am eating, it’s the heat. So, remember to drink lots of cool water, well, as much as your gut allows. Then drink it often. Grab some shade before you get sick. For me, that’s after about 30 minutes. Then I guess the only thing you can do is be excited that you are enjoying the sun for any chunk of time you can because even running off to the bathroom in public clutching your mouth and gut, is in many ways better than being in bed, or ick ick in the hospital.

Last, I’ve been reading and reading and pondering. I’m going to blog about all this research once I can wrap my head around it better. My husband has lost over 90 pounds after going plant-based (vegan). He is back doing triathlons and other fun things. I have lost over 50 pounds with a combo of Crohnie Crash and better eating. Despite the flares, I’m sticking to fresh fruits and veg as often as possible and staying away from processed food. So, lots of people have been asking us what we are doing. Usually I say they can skip a huge amount of time by just taking their food and flushing it down the toilet, but then they look at me funny because not everyone gets Crohn’s humor. My husband, Mr Vegan is pretty quiet about all the changes he made. Mostly he says he is eating better but then everyone wants examples to see if they can duplicate your hard work. As soon as he says plant-based, most ask “vegan!?!” Yes, vegan. Oh man, insert every common question, concern, debate, whatever right here. I thought Mr Vegan was quiet because he didn’t want to push his views onto others. Holy cow, I think he doesn’t want to have to spend time defending why he no longer eats crap fast food and yes, he is getting enough protein and yes, his doctor knows what he is doing and no, it’s not that radical. So, my research is going.

How do you explain your eating viewpoint without being preachy, yet kindly deflect their concerns, answer their questions and get out of the debate quickly without one side flipping over a table? That’s my homework. I’m reading The China Study. I’ve done some reading on proteins, essential amino acids, calcium, casein and so on. I’m hoping to gather up enough to basically write a somewhat short reply that would answer some of the questions my husband gets slapped with.

Ever feel like when people ask you exactly what you eat and how…..it’s almost like asking a woman exactly how did she get pregnant. I already get asked all sorts of things for my Crohn’s. My favorite would be the “have you tried…?” ones where sometimes they really do have advice I haven’t heard but usually it’s asking me if I have tried not eating gluten, or dairy, or whatever. I understand, I mean, people (like me!) are really curious. And not always in that nice way. I mean, sure ask what we have been doing, but then be supportive or go google your highest concerns. Don’t try to convert someone into going back to eating crap. I can guarantee we eat better now than before. I especially love people that will hound Mr Vegan only to then say that they don’t like vegans because they preach too much. Oy! Seriously? So…..off my high horse, stepping down so I can get out to that gorgeous sun, but I will be back. I’ll try to get a simple clean answer that will satisfy those that ask, are you sure that’s healthy?

Have a real good day!

Real Good (Vegan) Chili Recipe

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OK, I can honestly say, I’ve finally created the best chili recipe this picky family has ever seen!

I battle with Crohn’s, my son is so picky he makes me look adventurous (which I am not) and my husband eats an only plant-based diet (fancy wording for vegan). So finding, then adapting, a recipe for chili has been a goal of mine. After a few flops, I’ve done it! Here is how:

Shell’s KickAss Chili
serves 8

1 onion (sweet yellow is nice)
1 jalapeño
1 green pepper
1 red pepper
2t garlic
4 cans of beans (I prefer 3 black beans and 1 kidney bean)
15oz tomato sauce
2T chili powder
2t salt
2T pepper
1t Oregano
4 cups of liquid; this can be all water, I use 3 cups water, 1 cup vegetable broth
2T whole wheat flour

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Dice the onion, garlic, all peppers into small pieces. The smaller they are, the more they will disappear into the chili when cooking. (Great way to sneak it in without having to see it but can still benefit from the flavor).
In a large stew pot, sauté the onion and garlic with a touch of water until translucent. About 6 minutes. You can also use a bit of coconut oil if you want.
Add the jalapeño, green and red peppers and continue to cook on medium until all veggies are soft. Another 5-6 minutes.
Rinse the cans of beans thoroughly. The best you rinse, the less gassy they are later. (extremely important if you have Crohn’s or any digestive issues or, you know, a stinky spouse).
Combine all the beans in the pot with the softened veggies. I turn the heat down to low at this point so I don’t burn the beans.
Add in all the spices right on the beans. The chili powder is flexible. 1T is a nice mellow chili, where 3T is a bit spicier. You can also add a bit of cumin at this time (or chipotle) depending on the heat flavor you are seeking.
Add the can of tomato sauce (or purée) and mix well. Then add about 4 cups of liquid. I use mostly water with some veggie broth. Depending on how long you are going to let this simmer, you can adjust the water. If you have all afternoon to let it simmer, 4 cups is perfect. If you are going to rush this, then add much less.
At this point, I crank the heat to high. I make a super simple roux from 2T wheat flour with about 1/4 cup of warm water and mix until its a thick paste. Then I stir the roux into the chili to ensure the final product will be a nice thick hearty chili. Once it boils and bubbles, turn it down to low/simmer.
I cook mine all afternoon on an easy low simmer. I haven’t tried to speed cook this but it could be done. After about 45 minutes, it’s usually ready. I like to really slow cook it because the longer I cook, the more the veggies disappear!

Consider serving this with some delicious Mexican Rice. I modify a great recipe found here By not using any butter when warming the uncooked rice and instead either use coconut oil or just water you can make it vegan.

This chili freezes really well. It is ideal for making tacos and burritos. It’s great as an entree for either lunch or dinner. You could easily top this with tomato, avocado, salsa, whatever you might normally top your Mexican yummies with.

I really hope you can use this recipe to create your own masterpiece. I’d love to hear your take on chili. Even though I found this recipe to be Perfect, I’ll always be experimenting with additional changes.

Have a real good night!