I (loosely) based this off of the recipe from Appetite for Reduction by Isa Chandra Moskowitz, and it was so delicious and satisfying. I can’t wait to eat some of the leftovers for lunch tomorrow! Here is the recipe as I made it, not how it is listed in the book.
- 1/2 pound Turnips, peeled and cut into 3/4-inch chunks
- 1/2 pound (Purple) Carrots, peeled and cut into 3/4-inch chunks
- 1 pound Brussels sprouts, cut in half lengthwise
- 2 to 3 Tbsp. Red Curry Paste
- Small Red Onion, cut into thinly sliced half-moons
- 1 cup Baby Carrots, sliced in half diagonally
- 3 cups Small Diced Potatoes
- 1/2 tablespoon Dried Ginger
- 2 cloves Garlic, minced
- 3 cups Vegetable Broth
- 1 tablespoon Soy Sauce
- 3/4 cup Unsweetened Coconut Milk
- 2 tablespoons Fresh Lime Juice
- 1 tablespoon Agave Nectar
- 1 cup cilantro for garnish
1. First, let’s roast the veggies. Preheat oven to 425º. Line two baking sheets with parchment paper. Put turnip, carrots and Brussels sprouts in a single layer on the baking sheets and spray lightly with cooking spray. Roast for about 30 minutes, tossing once and spraying with a little more cooking spray. Turnip should be easily pierced with a fork. Remove from oven and set aside until ready to use.
2. Meanwhile, preheat a 4-quart pot over medium-high heat. Place 2 tablespoons of the curry paste in the pot and mix in the onions. Sauté for about 2 minutes. Use a splash of water if it seems to be sticking excessively. Add the garlic and ginger; sauté for another 2 minutes. Add the baby carrots, potato, vegetable broth, soy sauce; cover and bring to a slow rolling boil. Cook until potato is not just tender, but mushy, about 20 minutes. It should be mushy enough to thicken up the stew when mashed with a fork. Go ahead and lightly mash it.
3. Add coconut milk, lime juice and agave to the curry and mix. Taste for salt and spice (I added 1 Tbsp. Curry Powder). Add the roasted veggies and serve with chopped cilantro as garnish.
For this simple dinner I trimmed the artichokes, topped them with various seasonings and a little salt, then steamed them for roughly 25 minutes. The cool, crisp celery and carrots sticks provided a great contrast in texture to the warm and soft artichokes; and both were great with the hummus I made the other day!
3 Tbsp. Chia Seeds
1 Cup Non-Dairy Milk (I used unsweetened Coconut Milk)
1 Tbsp. Unsweetened Cocoa Powder
1 Tsp. Agave Syrup (Or whichever sweetener you prefer)
3 Tbsp. Shaved Coconut
Mix all in a jar (for convenient shaking), but leave a little coconut out for topping. Make sure to stir/shake well before placing in refrigerator for 30-45 minutes. Take out and top with remaining coconut, and enjoy!
This is a super easy snack/breakfast/dessert and is really rich with antioxidants, omegas, fiber, protein, AND calcium. Also, the texture is much like tapioca pudding but with a little crunch. YUM.