I have been looking for a recipe where I can use the lemon grass I bought earlier. So I found this Vietnamese which I modified since I could not find the spices mentioned in the recipe. So I used the red Thai curry paste instead of the spice powder. But it turned out delicious and spicy.
- 2 teaspoons cooking oil
- 3-4 garlic finely chopped
- 1 teaspoon finely chopped ginger
- 1 stalk of lemon grass
- 1 teaspoon red Thai curry paste
- ¼ cup coconut milk
- 1 teaspoon chili powder
- ½ lb string (green) beans
- 1 medium potatoes
- 1 ½ cups water
- Salt to taste
- In a small bowl mix together red Thai curry paste and coconut milk and set aside
- Cut both ends of lemon grass and cut into 2 pieces. Smash the 2 pieces with a knife to release the flavor.
- Split green beans lengthwise and then cut into about 1 inch pieces
- Peel and cut potatoes into about ½ inc cubes
- Add oil to a saucepan and add ginger and garlic and saute for a minute or until garlic turns lightly golden.
- Add lemon grass and fry for a minute
- Add chopped potatoes, green beans, chili powder, salt and red curry paste mixture, and water.
- Cover and cook for about 15 minutes or until the gravy thickens.
- Serve warm with rice or any flat bread (Indian Naan, Roti, Chappathi etc.)
Source: Adapted and modified from Vietnamese Potato and Green Been Curry
This is one of the most simplest and easiest recipes I have made. For this recipe, it is good to use large Portabella caps instead of Portabells baby mushrooms. The large caps has more distinct flavor and has a nice chewy texture when roasted. Even though extra virgin olive oil is mainly used in salads (not for cooking), for this specific dish I preferred using extra virgin olive oil since it gives a distinct taste. This dish can be served as a starter/appetizer with a warm bread roll or as a side dish with rice or sandwich
- 2 caps large portabella mushrooms
- 2 bunches baby bok-choy
- 7-8 garlic cloves finely chopped
- 2 tablespoons extra virgin olive oil
- 2 teaspoon crushed red pepper
- 1 teaspoon roasted sesame seeds
- Salt to taste
- Cut Portabella caps into thick slices. Then cut the pieces diagonally into 2
- Discard the thick base of bok-choy. Separate tender ribs from the leaves. Chop the ribs into about ½ inch pieces. Tear leaves roughly.
- Add olive oil to a large skillet and add garlic and sauté in low flame until garlic is golden brown
- Increase flame to high and add mushrooms and the chopped bok-choy ribs and sauté for about 5 minutes.
- Now lower the heat and add crushed red pepper and bok-choy leaves and sauté until leaves are slightly wilted.
- Add toasted sesame seeds and mix well. Alternatively you can sprinkle the sesame seeds while serving.
Yields: 2 side dishes
Source: Chelvi’s Original
I found this recipe on the WebMD website which is very healthy and totally vegan. You can replace blueberries with other fruits such as raspberries, blackberries or even apricots etc. Chopped almonds gives additional flavor and richness to the topping.
- 1 cup finely chopped green apple
- 1 ½ cups blueberries
- 1 tablespoon castor sugar
- 3 tablespoons all purpose flour divided
- 1 tablespoon orange juice
- ½ cup rolled oats
- ¼ cup almonds finely chopped
- 2 tablespoon coconut palm sugar
- ¼ teaspoon ground cinnamon
- pinch of salt
- 2 tablespoons coconut oil
Note: You can use brown sugar instead of coconut palm sugar. Also you can substitute coconut oil with canola oil or even vegan butter. But the combination of coconut oil and coconut palm sugar gives a great flavor and fragrance.
- Preheat oven to 400 F
- Peel and core the apples. Chop them into very small pieces.
- Combine apples, blueberries, castor sugar, 1 tablespoon flour, and orange juice in a large bowl.
- Divide among 4 ramekins and set aside
- To make the crumble topping, in a separate bowl combine chopped almonds, rolled oats, coconut palm sugar, 2 tablespoons flour, salt and cinnamon. Add coconut oil and mix until mixture resembles coarse crumbs.
- Sprinkle over the fruit mixture and gently press into the fruit mixture
- Place the ramekins on a baking sheet and bake for about 20 – 25 minutes or until fruits are bubbly and topping is golden
Source: adapted and modified from Old Fashioned Blueberry Crumble from WebMD.
Banana Bread – yes, we all know banana bread and I have posted multiple banana breads with other fruit additions. This time I thought to stay with the classic banana bread. But I could not resist to throw in some chopped nuts since when you bite in, they give a nice crunchy feeling. I love oranges and their fragrance. Since adding orange juice might make the bread mushy, I decided to add a little bit orange extract which gives a nice flavor. I also tweaked the original recipe which I got from food network and replaced a portion of all purpose flour with amaranth flour. Amaranth flour does not have any gluten. So it gives the banana bread a soft and not so sticky texture.
- 1 ½ cups all purpose flour
- ½ cup amaranth flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 medium eggs
- ¾ cup coconut palm sugar (or brown sugar)
- ½ cup oil
- 4 medium sized bananas mashed
- 1 teaspoon vanilla extract
- ½ teaspoon orange extract
- ½ cup pecans chopped
- Preheat oven to 350 F. Line a 9×5 loaf pan with parchment paper and grease lightly with butter
- Sift together the flours, baking powder, baking soda, and salt and set aside
- In a large bowl beat eggs lightly. Add sugar and beat.
- Add oil, vanilla extract, orange extract and stir until oil gets incorporated into the egg mixture
- Stir in mow add mashed bananas
- Stir in flour in 3 batches until just combined.
- Stir in nuts
- Transfer batter to the prepared pan and bake for about one hour or a tooth pick inserted in the middle comes out clean
- Cool on wire rack
Source: Adapted and modified from food network – banana bread