Curry Sweet Potato Stew

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In my last blog post, I shared Jack’s food allergy diagnosis. It forced us into a wheat-free, dairy-free, egg-free, soy-free, and cashew-free diet. I am have been avoiding most of nuts—besides peanuts, he tested negative for those–until more testing is done too. The other day I realized Jack won’t be able to eat most Indian foods now because they contain ghee. My little Fijian baby loves going to Indian restaurants! So I decided to make my own little curry creation that he could eat.

Curry Sweet Potato StewIMG_6949

3 large sweet potatoes, peeled and quartered
2 tbs coconut oil
1 large red bell pepper, chopped
1 shallot, minced
1 clove of garlic, mince
1/4 inch of ginger root, peeled and minced
1 tbs curry powder
1/2 tbs mango powder
1/2 tbs ground coriander
1 tbs gram masala
1/2 tbs paprika
Red chili flakes, to taste
1 can of coconut milk
2 cups spinach, chopped
Salt to taste

Add the quartered sweet potatoes to a large pot of cold water. Bring to boil over high heat. Reduce heat to medium high and boil until tender.

While that’s going, add the coconut oil to a large skillet over medium heat.

Once it the oil is heat, add the bell pepper. Cook until tender.

Add shallots, garlic and ginger. Cook until the shallots are soft, about 2-3 minutes.

Add the curry powder, mango powder, ground coriander, gram masala, paprika, and chili flakes. Cook for 1-2 minutes, until fragrant.

Once the potatoes are ready, drain and return to the pot.

Mash them slightly. A few chunks left over are fine, we aren’t making a soup.

Add the spice and veggie mixture to the pot.

Add the coconut milk to the pot and mix well.

Season with salt as desired.

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And there you have it! A tasty pot of sweet potato stew!

IMG_6954The boys are pan-fried chicken and I had lentils. Jack decided he wanted lentils later too. A lovely warm dish for the fall!

Brownie Energy Balls

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Every Friday this summer, Jack and I will be leading a hike with Hike It Baby. Since toddlers (and mamas) get hungry when working up a sweat, I decided to make treats to take with us. This week I made a variation of the recipe I came across called Five Ingredient Ginger Brownies.  I changed the recipe based on what I had in the house and what Jack likes. The peanut butter and almonds are great protein and energy. The ginger gives it a little zing for a pick-me-up. And who doesn’t love a bit of good dark chocolate!

Brownie Energy BallsIMG_4445

7 ounces of pitted dates
2 tbs almond flour
2 tbs smooth peanut butter
1 tps minced ginger
2 tbs cocoa powder
Unsweetened shredded coconut 

Blend everything but the coconut in a food processor until it comes together. It will make loose dough ball when ready.

Roll into any size ball you desire. I went with bite size.

Sprinkle as much shredded as you like onto a plate. Roll the balls in the coconut to coat.

Eat them now or place in fridge for a hour if you want them firmer.

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Pop them in a bag and enjoy them out on the trail! Or your couch….no one will know 🙂

Chocolate Mousse Parfait

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Happy (late) Mother’s Day! I hope you all had a day full of love and happiness! And I hope you called your mom!

We are finally all settled in Oregon (for now at least) and I can cook again! So I made my mom a little treat. She didn’t want a big fuss, but I love her so much that she deserves something special. I just made the recipe up. It’s similar to Chocolate Mouse I made before, but with a few more easy layers. It’s simple, no baking required, and full of protein!

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  • 1/3 cup raw pecans
  • 1/3 cup raw walnuts
  • Coconut Oil (as needed)
  • Pinch of salt
  • Dash of cinnamon
  • 1/2 block of tofu (I used firm, but silken would be better), drained
  • 1 medium ripe banana
  • 1 cup chocolate chips, melted
  • 1 cup vanilla coconut yogurt

In a food processor, add the pecans and walnuts. Grind into crumbles that pack together. Add coconut oil as needed to get it to come together. Add a pinch of salt and cinnamon for flavor.

Press nut mixture into a pan like a crust. I used a medium Pyrex bowl so you could see the layers.

Rinse out the food processor and add the tofu and banana, blend together well.

To melt the chocolate chips, add them to a microwave safe bowl and microwave them for 45 seconds. Stir and the chips should melt. If not, put it back in for 15 seconds and stir again. Repeat as needed until they are all melted.

Add the melted chocolate to the food processor and blend well.

Pour the chocolate mixture over the nut crust and smooth the top out.

Spread the yogurt over the chocolate mixture evenly.

Lastly, garnish with some nuts, if desired.

Covered and let it set-up in the fridge for at least two hours.

Then scoop out and enjoy!

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It’s nothing fancy, but healthy and tasty. Make one for your momma today!

 

 

 

Lactation Cookies For Everybody

Check out my other blog Vegan Babymama for the story behind why I made those cookies. And two things before I get to the recipe. First, I know it says cookies but I made bars. When you have a 4 month old baby, you don’t have time to be scooping out dough and baking one batch at a time. So I spread all the dough out into a pan quickly and pop it in the oven on a cooking timer so the oven would shut off when it’s done. That way I could nurse Jack and not worry about anything burning. But if you have the time, these do make wonderful cookies, so by all means scoop away. Second, these cookies are not just for nursing moms. They will not make you lactate if you aren’t already. I’m referring the men who reading this, seriously? You don’t have functioning mammary glands! They are normal ingredients and the cookies taste great. My husband as stolen a few cookies and loves them. But if you lactating, some of these ingredients are lactrogenic, meaning they have been known to increase your milk supply. The oatmeal, flax seed, brewer’s yeast, walnuts, and whole wheat flour in this recipe are all lactrogenic.

This recipe is based on these two recipes I found on Pinterest: Lactation Cookie Bars and Lactation Cookies for Nursing Moms.
Lactation Cookies
1 cup vegan butter (I used Earth Balance)
1.5 cups brown sugar
1/2 cup ground flax seed
1 cup hot water
2 cups whole wheat flour
2 cups rolled oats
2 heaping tbs brewer’s yeast
1 tsp baking soda
3/4 cup dark chocolate chips (make sure they are dairy-free)
pinch of salt
1/2 cup unsweetened shredded coconut
1/2 cup chopped walnuts, optional
Pre-heat the oven to 350 and spray a baking pan with cooking spray. I used a 9 x 9 ceramic.
In a large bowl, cream together the butter and sugar.
In a small bowl, add the ground flax seed and hot water. Let it sit for 5 minutes.
Add the flax seed mixture to the butter mixture. Mix well (though it will be very sloppy).
Add the flour, rolled oats, brewer’s yeast and baking soda the bowl. Mix well.
Stir in the chocolate chips and salt.
Stir in the coconut and walnuts, if using.

Spread evenly into the baking pan and bake for 30-35 minutes. They are done when a toothpick inserted into the middle comes out clean.

Note to self: Take pic before you take a piece,
despite how amazing it smells.
These cookies really are for everyone. Don’t let the title scare you away. They are high in fiber and contains good fats. Plus they are very tasty. I really suggest either the coconut or walnuts, or both! And this is a wonderful treat for nursing momma. You earned it, taking care of a baby is hard!

Coconut Noodle Soup

This is one of my simple go-to recipes when I want something easy and satisfying. My mom is coming to to help me before and after the baby comes, and I am so asking her to make me this for me. (and make freezer meals of this too). This soup is a mix between a milder Thai Tom Kha Kai and a simpler Japanese Ramen soup.

This recipe serves 4 entree sized portions.

Coconut  Noodle Soup
4 servings of ramen or soba noodles, cooked according to directions and set aside
Coconut oil
1 tbs minced ginger
2 cloves of garlic, minced
1/4 of a white onion, chopped
1 medium carrot or 8 baby carrots, chopped
1 yellow bell peppers, chopped
1 block of firm tofu, drained and cut into bit-sized cubes
4 cups low sodium vegetable broth
The juice of one lime
1-2 tbs soy sauce, depending on taste
1 can (12 oz) coconut milk
2 stalks lemongrass
1/4 tbs yellow Thai curry paste
Basil, cilantro, or chili oil for garnish

Heat a large pot over medium heat and add a little bit of the coconut oil.

Add the ginger, garlic, and onions. Saute for 2 minutes.

Add carrots, bell peppers, and tofu. Saute until the carrots are soft.

Add the vegetable broth, lime juice, and soy sauce. Bring to a boil.

Reduce to a low simmer. Add the coconut milk, lemon grass stalks and Thai curry paste. Simmer for 10 minutes, stirring occasionally.

Turn off the heat and add the cooked noodles.

Serve with a garnish of basil, cilantro, chili oil, or any combination of those. I normally do chili sauce and basil, but this time I left it plain.

As this cool, the noodles will absorb some of the broth and make the dish creamier. If you want it more broth, just add more water of vegetable broth during cooking.

Thai Pumpkin Curry

I have professed my love for Fall and pumpkins before (check out my pumpkin carving and Pumpkin Waffles posts).  This past weekend Michael and I went back to the Half Moon Bay area to pick pumpkins. We decided to skip the Pumpkin Festival and all the traffic/chaos this year.

We went Arata’s Pumpkin patch, a cute little place just south of Half Moon Bay on Highway 1. It was pretty busy, but not as crowded as the Pumpkin Festival would have been. We picked our pumpkins and smiled at all the cute babies running in the patch and climbing the hay bails. It got us excited to take our little pumpkin next year.

The bump has started to appear

We each got a pumpkin to carve. Plus, we bought an extra little pumpkin and butternut squash to cook with later. I am not sure what to do with the butternut yet, but I knew the little pumpkin was destined for Thai curry. Roasted pumpkin adds another layer of flavor to a creamy and spicy curry. This is variation of my Yellow Vegetable Curry, trying to make it more authentic tasting.  I decided to make it in the crockpot so it could have plenty of time for all the flavors to mend.

This recipe makes 4 servings.

Thai Pumpkin Curry
1 small pumpkin
1/2 tbs coconut oil
1 small white onion, chopped
1 half inch piece of ginger, peeled and minced
2 cloves of garlic
1 eggplant, chopped
1 yellow bell pepper, chopped
1 bunch of broccolini (normal broccoli is fine), cut into half inch pieces
1 large carrot (or 15 baby carrots), chopped
1/2 cup snap peas
1 can of coconut milk
4 cups water
1 tbs soy sauce
1 tbs curry powder
1 tsp turmeric
1 tbs Sriracha
1/2 tbs tamarind chutney (or paste)
Zest of one lime
Juice of one lime
1 bundle of lemongrass
3 cardamom pods
10 large basil leaves, chopped
6 mint leaves, chopped
Salt and pepper, to taste

Pre-heat the oven to 375 degrees.

Carefully cut the crown off the top of your pumpkin (see my pumpkin carving post for more details).

Now carefully cut the pumpkin in half.

Scoop out all the seeds and membranes.

Lightly spray the insides of the pumpkin halves with cooking spray.

Place skin side down into a baking sheet. Bake for 35-40 minutes, until soft and tender.

Set aside to cool.

Once cool, remove the meat from the skin (I suggest a small knife and just cut away the skin and rind).

Cut it into cubes.

Plug in your crockpot and set to low.

Add the coconut oil.

Once it is melted, add the onions, garlic, ginger. Let is cook for a minute.

Add the chopped eggplant, bell pepper, broccilini, carrots, and snap peas.

Pour in the coconut milk and water. Mix well.

Add all remaining ingredients, except the salt and pepper. Mix well.

Cover and cook until the veggies are soft, about 2 hours. You may need to adjust temperature and time for your crockpot.

Serve over jasmine rice. Garnish with basil, mint, and/or cilantro.

Tons of vitamins and flavor! I lovely fall dish.

Coconut Brownies

I felt patriotic and nice last week, so I made brownies for Independence Day. Michael requested brownies, so I decided to make a big batch and take half to work. To make them patriotic, I decided on red and blue sprinkles, mainly because I already had some at home. For the white, I decided against doing plain frosting. It was just too traditional and boring. I decided on shredded coconut instead, since I was already using coconut oil in the batter. Might as well just keep the same flavors going.

I used box mix for this, mainly because it was just easier. Vegan box mixes are not that hard to find, just read the ingredients. I do not eat processed and packaged foods that often, but a treat once in awhile is always nice.
I made double batch, but you can always just half the recipe and make one.
Coconut Brownies
2 boxes of chewy brownie mix (I used Duncan Hines)
1/3 cup coconut oil
1 cup unsweetened applesauce
2 tsp cornstarch
1.5 cups vanilla soy milk
1 can of chocolate frosting (I used Duncan Hines)
2 cups shredded sweetened coconut
Red sprinkles
Blue Sprinkles
Pre-heat the oven according to the temperature on the box.
Spray a baking pan (I used a 9×11) with cooking spray.
In a large bowl, combine brownie mix, coconut oil, applesauce, cornstarch, and soy milk. Stir until smooth.
Pour the batter into the baking sheet and cook according to the directions on the package.
Remove from oven and let cool completely.
Once cool, spread on the frosting in a light layer. No need to make it fancy, it’s just there to make the coconut shreds stay.
Cover the frosting with the shredded coconut, covering up as much of the brown as possible.
Next sprinkle on some red and blue sprinkles.
Now you have a patriotic treat!
Michael and my coworkers liked them, yeah! And, if you change the sprinkle colors, they could be for any holiday. Red and green for Christmas. Yellow, pink, and purple for Easter. Purple, gold, and green for Mardi Gras. Black and Orange for Halloween. In your favorite teams colors for the Superbowl or the World Series too. Of what chromatic fun!