Tag Archives: curry

Slow Cooker Potato Curry Chili

It’s that time again, where about once a year I get a weird sinus infection that eliminates clear-headedness (ha!) and a good night’s sleep. I guess it’s a good thing that I promised you guys a soup recipe in my last post, right? ;) I’ve been tossing around this idea for a day or two, for the Curry Chili I mean, and I’m so glad that I decided to do it! Originally I just wanted to do something Curry-ish, then I found out that yesterday was National Chili Day and I couldn’t resist fusing them together.

The result is a savory, spicy, comforting slow cooker stew of sorts; with potatoes, different beans, lots of onion and some garlic (to battle the sickness), bold curry flavor combined with chili powder and some citrus to round it out. I actually read in Fine Cooking magazine that one of the key components to the perfect chili was making sure that you add an acidic note, in this case I used lime juice which went perfectly with the curry flavors!

With all of this water raining down from the sky, there’s nothing more that I want to do than curl up with a big bowl of this, some hot tea and a blanket.

Oh, I almost forgot to mention the bowl that I used! So, this story is kind of random, but just follow me here. One of my mom’s quilting friend’s mother unfortunately passed away a few months ago and she had to go out to Palm Springs to clean out her house. She had no intention of keeping anything from there, so my mom asked her if she would bring some bowls back for me to maybe check out. Well, apparently the communication didn’t happen fast enough because her friend ending up tossing everything in a dumpster (WHAT?!), breaking a lot of dishes in the process.

Then, some man went through the dumpster and left some of the dishes out next to it that he didn’t want. So, my mom’s friend brought the remaining dishes back; a cup & saucer (pictured below) and three vintage Whole Wheat pattern pieces that I took a liking to. Basically, I’m really glad that I could give these few dishes a great home and I also wanted to say that if you are ever in her position DONATE that shizz! I am not trying to judge, but I couldn’t believe that she just tossed them out; so yes, definitely donate old belongings to thrift stores, etc.

Now, find a special bowl and fill it up with this delectable and easy Curry Chili! :)

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Filed under Healthy Recipes, Savory Recipes

Seitan Currywurst

Last Summer, I was a tour guide for a really cool vegan walking food tour called Urban Food Crawl. The one that I led was based out of Silverlake, just on Sunset Blvd., where there are already many vegan establishments. But, this was not the point of the crawl, it was to show you the amazing vegan options at 6 other places in the area. I won’t lie, there was some fantastic food on that tour! But, one place that I find myself referring people to semi-frequently is Berlin Currywurst.

What is the low-down on Berlin Currywurst? Let me start by telling you what the history behind Currywurst is. It is a very popular street food in Germany that more often than not, is made up of sliced bratwurst covered in a curried ketchup with optional slices of bread, and is not vegan-friendly. That’s where this small eatery in Silverlake comes in. Three Germans came over to Southern California to open Berlin Currywurst and share this food with everyone. Luckily, they have a vegan kielbasa and bratwurst (not Tofurky) that are delectable and sauces that you can choose from.

It’s been close to a year since I’ve had it, and I had a craving for some currywurst when my friend Melisser talked to me about Europe, while she was staying with me this past weekend. I decided to make this happen for us, and try my hand at making a vegan bratwurst.

I’m super happy with the outcome of both the seitan sausages and the seasoned homemade ketchup! The flavors were solid and went great together, making this a delicious appetizer! The only thing that would have made this better is if we had the onion-seasoned fries from Berlin Currywurst. Mmm…

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Thai Curry Cauliflower with Coconut Lime Aioli

Since most of my days, at the moment, are filled with cooking and taking photos for someone else’s cookbook; sometimes it’s hard to be inspired enough to come up with something different for my blog. It’s doubly hard when most of the ingredients are reserved for said recipes! This will basically be my “problem” for January, so I can’t wait for the freedom that February will bring. :)

My mind was drawing blanks left and right, yesterday, when I was thinking of just what to make that night. That was until I had lunch with my friends Trevor and Fiona after Trevor’s graduation ceremony. We decided to order some Buffalo Cauliflower -baked as opposed to fried- as an appetizer. It was pretty good, but not as good as the stuff at Mohawk Bend. I’ll be honest, I’ve seen a ton of recipes for buffalo cauliflower in the past few months. So, when Trevor thought that it would be a good idea to do our own version, we knew that we had to change it up a bit.

That’s where this lively and flavorful blossomed into a spicy, aromatic appetizer. With intense flavors of Thai Curry combined with the creamy coconut lime aioli that has a garlic/onion undertone, this dish is a winner. After I took photos of it, we basically annihilated the bowl of cauliflower with the help of our friend Michelle. I can’t wait to make this again! Next time, I’ll make sure to double the recipe. ;)

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Pumpkin Curry Risotto

I have the attention span of a fly today, and I’m not entirely sure why. It could be that I have too many windows/tabs/programs open, which is the story of my life; the fact that the weather is absolutely perfect and I just want to stare out of window and look at the clouds, or maybe even that it is finally cool enough for me to want to crochet all kind of things (mostly scarves, let’s get real here). Either way, I can’t help myself from glancing away from the computer or stopping mid-sentence at the slightest distraction, it’s just one of those days.

But, this recipe is one that should capture your attention. It has the kind of warmth that is multi-dimensional, with spice from the curry powder and literal heat from the warm contents, and is perfect for cool weather. Plus, it has pumpkin, and pumpkin is awesome. Not to mention, this risotto is lighter than most of its counterparts; no need for heavy cream here! I plated my meal over a bed of fresh arugula, and I HIGHLY recommend it; seriously, it’s pepperiness matches perfectly with the spices in the curry risotto and takes it up just a notch.

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Filed under Holidays, Savory Recipes, Vegan MOFO!