Last thanksgiving I made string bean casserole for a family dinner party. Since it came out so good, it inspired me to transform it into an Indian style curry. I omitted those specific ingredients and herbs that were used in the string bean casserole. Instead I used the curry powder and chili powder to spice it up. This goes well with either white/basmati rice or with naan or roti or even pita bread.
- 6 oz string beans
- 6 oz white/button mushrooms
- 4 cloves garlic
- ½ cup sliced red onion
- 1 teaspoon canola or cooking oil
- 1 teaspoon red chili powder
- ¼ teaspoon curry powder
- 1/8 teaspoon turmeric powder
- 2 cups water
- ¼ cup almond milk
- Salt to taste
- Wash and snip off both ends of string beans and split lengthwise. Cut diagonally into about 1 inch pieces
- Brush to clean mushrooms and slice them thickly.
- In a covered saucepan add oil and once hot add onion and garlic and sauté until golden brown
- Add cut string bean and add water, chili powder and salt and cover and cook for about 10 minutes
- Add cut mushrooms, curry powder, turmeric, and cook for about 5 minutes
- Add almond milk and uncover and cook until the gravy thickens into curry consistency.
- Yields: 3 – 4 side dishes
Blueberries are in season now and I I love them. I eat them as is, add them to salads and of course use them in a lot of baked goods. If you search my website for blueberries, you will find a lot of recipes with them. These blueberries are little gems packed full of vitamins and antioxidants.
I read somewhere online that “Amaranth” flour is quite nutritious packed with vitamins. So why not use it in baking – it does not alter the taste or texture of the muffins. But raw Amaranth flour has a distinct earthy smell which when used in baking does not show off that smell. But if you don’t have Amaranth flour handy, you can always replace it with all purpose flour.
This recipe is not Vegan, but dairy free. I have used almond milk instead of regular milk. When replacing regular milk with any non dairy alternative, you have to make sure the consistency is same. For example the soy milk I buy is much thicker. I have tried adding a bit water to thin it but no luck. Almond milk works very well especially light almond.
- ½ cup all-purpose flour
- ½ cup amaranth flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- Pinch of salt
- 1 egg lightly beaten
- 4 tablespoons light brown sugar
- ¾ cup milk/almond milk
- 3 tablespoons cooking oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon orange extract
- 1 cup fresh blueberries
- 1 tablespoon freshly grated orange zest
- 1 tablespoon candied orange peel
- 2 tablespoons crushed slivered almonds
- Preheat oven to 375F. Line a muffin tin with 8 paper cases
- Sift together flours, baking powder, baking soda, salt, and cinnamon
- In a large bowl combine together egg, light brown sugar, oil, milk, and vanilla extract
- Add the flour mixture into the egg mixture and mix until there are no lumps
- Mix in blueberries, orange peel, and almonds until just combined
- Spoon into muffin paper cases and bake for about 25 minutes.
- Makes 8 medium/regular size muffins
Note: If your muffin tin has more than 8 cups, pour water for about ¼ inch into the empty cups.