30 June 2010

Egg Salad & Curry...

... But not in that order.

My sister sent my this recipe for No Egg Egg Salad that she was addicted to during her month long vegan experiment. According to her, you can eat this for days and it is delicious. I decided to try my hand as I've been missing sandwiches something fierce. Cucumbers and cream cheese is delicious but not necessarily the most nutritious. It is important to note that not all silken tofu is created equally. I had no idea there was both soft and firm style so of course I bought the wrong kind. I basically made soup. The firm silken tofu is not refrigerated and is in a small cardboard box. Let me know if you try this and how it was!

No Egg Egg Salad
1 cucumber diced small
1 carrot diced small
1/2 package Mori-nu silken tofu, extra firm, diced a little larger
1/4-1/2 c Veganaise
2 tbsp Dijon mustard
caraway seeds to taste
salt and pepper

mix together and enjoy!


Last night I decided to finally make the couscous I bought ages ago, but what to put with it? I haven't made curry in a while and I really wanted to get a bunch of veggies on the plate. I forgot to take pictures, but will try to get a good one of the leftovers. This is super easy, rustic, and easy to adapt to whatever fresh vegs you have. I will say, I like my curry hot to desi hot so you may need to adjust some of the ratios.

Couscous with Vegetable Curry
Serves 2

For the couscous:
1 c couscous (I get it in the bulk foods section)
1 c water
1c vegetable broth
Salt and pepper to taste

For the vegetables:
1 T extra virgin olive oil
1/3 c onions, large dice
1 clove garlic, diced
1 medium white potato, cubed
1 carrot, chopped
½ c green beans (or 1/3 12 oz can)
1 Roma tomato, seeded and chopped
1 T tomato paste
½ c water or vegetable broth
½ t curry powder (get a quality one)
½ t hot paprika
½ t red pepper flakes
¼ t ground coriander
1 t Worcestershire sauce
Salt and pepper to taste

In a medium sauce pot, bring the water and broth to a boil. Gradually stir in the couscous to avoid clumping. Reduce to a simmer and cook 3-5 minutes, stirring occasionally. Cover and remove from heat. Let sit about 15-20 minutes or until all the liquid is absorbed.

Bring water to a boil in a small sauce pot. Add potato and par boil, about 4-6 minutes. If using fresh green beans add them as well.

Meanwhile, in a medium to large skillet, heat the oil over medium heat. Add the onion and garlic and sauté until just soft. Add the carrots and cook until they begin to get tender, about 4 minutes. Drain and add the potatoes and the rest of the veggies. Toss in red pepper flakes. Let cook about 5-7 minutes or until the potatoes begin to brown. Add spices, Worcestershire, tomato paste, and ½ of the water/broth. Bring to a simmer. If there is not enough broth, add the rest of the water/broth. Cook until the liquid begins to reduce and thicken up, about 5-7 minutes.

Fluff couscous with a fork and pile into a bowl or deep plate. Top with veggies and enjoy!

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