Vegetable Korma (GF, DF, Vegan)

I made this vegetable korma when Ben came to visit. It is adapted from an All Recipes recipe that I originally got from Rachel. This recipe can be made gluten free, dairy free, and vegan (or not).  I also recently made it my slow cooker and that worked out pretty well.

Ingredients:
1 small onion diced or about 4 T dried minced onion (I prefer the latter!)
1 tsp minced fresh ginger root (or powdered if you don't have fresh)
4-6 cloves garlic, crushed
2-4 potatoes, cubed
5 Tablespoons cashews, ground
1 15oz can tomato sauce
2 tsp salt
vegetables of your choice: carrots, cauliflower, peas, peppers, broccoli, etc.
1 can full fat coconut milk (or 1 cup heavy cream)
fresh cilantro for garnish
~1 cup chicken stock, optional
      2 t garam masala
      1 t turmeric
      3/4 t cinnamon
      1 t cardamom powder
      2 t cumin
      1 bay leaf
If you don't have the above spices, you can use 1 1/2 Tablespoons Curry Powder.

Method:
Depending on your time and "chefliness" you could begin by sauteeing the onions and spices together, then add in the potatoes and optional chicken stock to get the potatoes soft, or cook them in the coconut milk and tomato sauce. Once the potatoes are tender, add in the other vegetables and cook them until tender. Add it delicate vegetables such as peppers, at the end.  I often use frozen veggie foursome for convenience.

Or, you could basically throw everything in the pot and cook it together.  The potatoes really take a while to cook in that medium. I'd allow an hour to be safe. Or throw it all in a slow cooker. I cooked mine on low for about 6 hours I think? 4 hours might be sufficient.

Serve with rice or quinoa.

Enjoy!

4/24/17 : additional notes from my most recent batch:
I cooked the potatoes separately in water to make sure they were done, then added them to the pot. Consider doing the carrots this way too, especially if you are crunched for time. (I think veggies take a long time to cook in coconut milk and tomato sauce.)
I used two cans of "coconut cream" from trader Joe's and one can of tomato sauce. Same quantities of spice above.
Half a head of cauliflower (I probably could have used all), 4 or 5 carrots, 5 medium golden potatoes, 2 bags of peas.

Purple Jubilee

This is a very simple recipe from my friend, Heidi:

red beet puree
applesauce

Mix together red beet puree and applesauce, aiming for at least 25% beets.  Present mixture to kids in small bowls or ramekins and call it "Purple Jubilee"!  It's all about the marketing - and this one works!  All three kids love it.

Nectarine Upside Down Cake

1 1/2 pounds nectarines, pitted, and sliced 1/2-inch thick (peels ok!) 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 4 tablespoons unsalted butter 1/2 cup sugar **** For the Cake **** 1 stick unsalted butter, softened 1 1/2 cups sugar 3/4c almond yogurt (can sub 2 large eggs) 1 teaspoon vanilla 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 1/2 cups flour (I used 1.5c whole wheat pastry flour and 1c all purpose) 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 cup milk (dairy or non-dairy, I used almond milk) Preheat oven to 350. Add cinnamon and nutmeg to nectarines. Set aside. Cream butter & sugar, add yogurt/eggs and vanilla. Sift all dry ingredients and add to butter mixture. Add milk after everything else is mixed. In a skillet (I used a Calphalon "Everyday Pan"), melt butter with the sugar. Stir with a wooden spool until sugar is dissolved and syrupy. Turn off heat, stir in fruit. Pour batter over the top. Bake 40-50 minutes. Colin said this was one of the best things I ever made. You can use any stone fruit. If peaches, you'll probably need to peel them. If you blanch them, the skin will come off very easily, not wasted peach flesh.

Summer Squash Peach Muffins

This is a recipe I invented because I have so much of the titular ingredients from my farm shares. I was inspired by Seinfeld last night. It was the muffin top episode and Elaine ordered a peach muffin top and I thought "Mmmm, peach muffins..." 3 cups all-purpose flour 3 tablespoons flax seeds (optional) 1 teaspoon salt 1 teaspoon baking soda 1/8 teaspoon ground nutmeg 2 teaspoons ground cinnamon 1/2 teaspoon baking powder 1.75 cup pureed peaches 1.25 cup unrefined sugar 1 teaspoon vanilla extract 2 1/2 cups shredded summer squash or zucchini 1 large peach, chopped I lightly steamed about 5 medium peaches. The skin came right off and a squished all the fruit off the pit. I peeled the peaches with my fingers over a bowl to catch all the juice. All the juice and peach pieces went into my blender and I pureed it. If you are using clingstone peaches, the pits make a nice snack while you are baking. I mixed all the dry ingredients, added the wet ingredients and stirred in the peach chunks last. I forgot to add white chocolate chips to half the batch. Bake at 350 for about 20 minutes.

Mattar tofu/aloo

I found a recipe and I am posting it with my modifications. 1 package of tofu (cubed) 2 tablespoons oil or 2 tablespoons ghee (I used half oil and half earth balance) 1 teaspoon mustard seeds 2 teaspoons cumin seed 1 small onion (I didn't have this) 1 teaspoon ginger 3 -4 garlic cloves (just used a lot of garlic powder) 2 large tomatoes (I used canned diced tomatoes, a regular can size) 1/4 teaspoon sugar (I just now realized I forgot this...) salt (to taste) 2 teaspoons garam masala 1/2 teaspoon chili powder 1 teaspoon turmeric powder 3 teaspoons coriander powder (same as 1T) 1 teaspoon cumin powder (I was out of this!) 1/2 cup soy milk (in place if 1/4 c water and 1/4 heavy cream) 1 cup peas 2 tablespoons fresh cilantro Original recipe: http://www.food.com/recipe/mattar-paneer-85853#ixzz1y0bbQAzM I quadrupled the spices and I added cubed yukon gold potatoes, which I steamed and added at the end with the tofu. 1 Use cooking spray and fry tofu cubes till they turn golden brown. Set aside. 2 In a separate pot, heat oil and mustard and cumin seeds, until they turn color and sputter. 3 Add chopped onions, ginger and garlic and cook until onions soften. 4 Add tomato, salt, sugar, and cook till the tomatoes soften. 5 Then add garam masala, chili powder, turmeric powder coriander powder and cumin powder. 6 Add the soy milk and stir it in, using your discretion depending on how dry the dish is. If you added too much, just let it simmer away until much of it evaporates - you want your tomatoes soft anyway. 7 Add the peas. 8 Cook just until the peas are tender. 9 Add the tofu (and potatoes) and let simmer on medium heat for the tofu to absorb the flavors. 10 Garnish with cilantro. Original recipe: http://www.food.com/recipe/mattar-paneer-85853#ixzz1y0cuDhYO

Sarah's Shepherd's Pie

There are many Shepherd's Pie recipes out there.  This is my version.

Ingredients:
Leftover mashed potatoes
OR
about 2 lbs potatoes
butter, cream, garlic, salt, etc (for the mashed potatoes)

1 lb ground beef
2 T butter
2 T flour
3/4 - 1 C beef stock
4 T tomato paste
1/2 t salt
1/2 t pepper
2 t Worcestershire sauce
onion powder or dried onion or diced onion
~2C frozen mixed vegs (or diced vegs of your choice)
cheddar cheese (1-2 cups or so?)
paprika

1. If making mashed potatoes, peel and cut potatoes.  Boil in water until tender (15-20 min)
2. Brown ground beef.  Drain fat.   Add minced onion if desired.  Move the beef to one side (or in a separate pot), melt butter and flour.  Add in beef stock then stir in sauce with the beef.  Add in Worcestershire, onion powder, salt, pepper, tomato paste and vegs.  Add more stock if necessary to make a good gravy to coat the meat and vegs.
3.  Mash potatoes.  Add butter, cream, garlic, salt, etc.
4. Put beef and veg mixture into a baking dish (about 3qt).  Cover with a thin layer of cheddar cheese.  Top with mashed potatoes.  Sprinkle the top with paprika.

Bake at 350F for 20 min.

Corned Seitan & Cabbage

I wish I didn't just see this recipe today...I wanted to put it on here so I can find it next year. I've never made it but I do love reubens so maybe I'll try it before next March. (The original post said the leftover make great reubens.)


Corned Seitan and Cabbage
Look for pickling spices in the spice aisle in your supermarket. From Vegan on the Cheap by Robin Robertson © 2010.
Tip: For extra flavor, try replacing 1 to 2 tablespoons of the water in the seitan mixture with 1 to 2 tablespoons of pickle juice (from a jar of dill pickles).

1 sweet yellow onion, coarsely chopped
2 garlic cloves, crushed
1 large carrot, cut into 1/4-inch slices or 1 cup baby carrots, halved lengthwise
1 small head cabbage, sliced, reserving 2 large leaves
Salt and freshly ground black pepper
2 cups vital wheat gluten
1 teaspoon onion powder
1 teaspoon ground coriander
1/2 teaspoon ground allspice
1 1/2 cup water, or more as needed
3 tablespoons soy sauce
3 tablespoons plus 1 teaspoon coarse brown mustard
1 teaspoon apple cider vinegar
3 tablespoons light brown sugar
2 teaspoons pickling spices
1 pound Yukon Gold or small red potatoes, halved or cut into chunks if large
1 cup vegetable broth

1. Lightly oil the insert of a large oval slow cooker or spray it with cooking spray. Arrange the onion, garlic, carrots, and sliced cabbage in the bottom of the slow cooker. Season with salt and pepper, to taste.
2. In a large bowl, combine the vital wheat gluten, onion powder, coriander, allspice, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Add the water, soy sauce, 1 teaspoon of the mustard, and vinegar. Mix well, adding a little more water if the mixture is too dry, then knead for 2 minutes until smooth. Shape the seitan to fit inside your cooker.
3. In a small bowl, combine the remaining 3 tablespoons mustard and the sugar until well blended, then spread evenly on top of the seitan. Sprinkle the pickling spices on top, pressing them with your hand to imbed them in the mustard mixture.
4. Carefully place the seitan in the cooker on top of the two reserved cabbage leaves. Arrange the potatoes around the seitan. Pour the broth over the potatoes and season them with salt and pepper. Put the lid on the slow cooker and cook on Low until the seitan and vegetables are cooked, 7 to 8 hours.
5. To serve, remove the vegetables and seitan from the slow cooker. Cut the seitan into slices and arrange them on a serving platter. Surround with the vegetables and spoon the cooking liquid over all. Serve hot.

Note: This is best when made in a larger cooker to accommodate vegetables, but if you have a smaller 4-quart slow cooker, you can still make this recipe—just use half the amount of vegetables so you do not overfill the cooker. Alternatively, you can cook the potatoes and cabbage in the oven or on top of the stove and just use the slow cooker to cook the seitan on top of the onion and cabbage leaves (these give added flavor to the seitan and help hold its share), adding the vegetable broth and garlic.