The week of curries

My kids are polar opposites when it comes to tolerance for chilli (as they are in many other ways!). Mitch can’t get enough of the stuff and Imogen can barely tolerate a whiff of it. So their preferences when they make curry are quite different. This week we simply improvised for Imogen’s recipe, while Mitch’s was adapted from a leaflet I picked up a fruit & veg shop – as were the 2 desserts.

Imogen’s Very Very Mild Curry

Ingredients

1 onion, peeled and diced

2 cloves garlic, minced

1 tsp ground coriander

1 tsp ground cumin

1 tsp turmeric

2 tsp garam masala

1/2 tsp cinnamon

1 medium sweet potato, peeled and diced

1 cup water

1 head broccoi, cut into florets

2 large zucchini, diced

1 bunch kale, destemmed and finely shredded

1 cup water

1 cup cooked chick peas

remainder of 1 x 400 ml can of light coconut cream after we took out 1/2 cup for the following recipe

Instructions

Water sauté onion and garlic until soft. Add spices and stir continuously until they become fragrant. Add sweet potato and water and simmer, covered, for 10 minutes. Add remaining vegetables and simmer for another 15 minutes or until vegetables are soft. Stir in coconut cream and simmer for another 10 minutes.

Imogen’s Very Very MiId Curry

Mangoes and bananas with palm sugar cream

Ingredients

1/4 cup grated palm sugar

1/4 cup water

1/2 cup light coconut cream

1 tbsp lime juice

4 mangoes, peeled and thickly sliced

2 ripe bananas, sliced diagonally

flaked coconut, to serve

Instructions

Combine palm sugar, water and coconut cream in a heavy based saucepan and stir over medium heat until mixture comes to the boil. Reduce heat and simmer, stirring occasionally, for 3 minutes. Remove from heat, stir in lime juice and set aside to cool. (If you have a Thermomix, set to 100°C, speed 4, for 5 minutes. You can also grate the palm sugar in your Thermi.)

Arrange mangoes and bananas on serving plate, drizzle with cooled sauce and top with flaked coconut.

Mangoes & bananas with palm sugar cream

Mitch’s carrot, sweet potato and cauliflower rogan josh curry

Ingredients

1 brown onion, peeleed and cut into thin wedges

350 g orange-fleshed sweet potato, peeled and cut into 3-4 cm dice

2 carrots, thickly sliced diagonally

1/3 cup Rogan Josh curry paste (recipe below)

1/2 cup cauliflower, cut into small florets

2 zucchinis, diced

100 g mushrooms, sliced

400 g cooked chick peas

400 g can diced tomatoes

1 cup light coconut cream

100 g baby spinach leaves

125 g mini roma tomatoes, sliced lengthways

Instructions

Water sauté onion for 3 minutes or untl soft. Stir in sweet potato and carrots and cook , stirring often, for 5 minutes. Add curry paste and cook, stirring, for 2 minutes. Add cauliflower, zucchini, mushrooms and canned tomatoes. Cover, bring to the boil, then reduce heat and simmer for 30 minutes.

Add chickpeas and coconut milk. Return to the boil, reduce heat and simmer, covered, for 15 minutes. Stir in spinach and roma tomatoes. Cook for 5 minutes.

Mitch’s carrot, sweet potato and cauliflower rogan josh curry

Rogan josh curry paste

Ingredients

2 tsp cumin seeds

2 tsp coriander seeds

1 tsp black peppercorns

2 cloves garlic, peeled

thumb-sized piece of fresh root ginger, peeled

75g roasted red peppers, from a jar

1 tbsp paprika

1 tsp smoked paprika

2 tsp garam masala

1 tsp turmeric

2 tbsp water

2 tbsp tomato paste

1 fresh red chilli , seeded

small bunch fresh coriander, trimmed of roots

Instructions

Toast the whole seeds and peppercorns in a dry frying pan until golden brown and fragrant (or cok on Varoma temperature in Thermomix for 8 minutes on speed 1), then grind to a powder in a food processor or high speed blender. Add the rest of the ingredients and blend until you have a smooth paste.

Rhubarb and strawberries in blood orange juice

Ingredients

1 bunch rhubarb, trimmed

1/3 cup blood orange juice

2 tbsp date or palm sugar

250 g strawberries, hulled and halved

Instructions

Cook rhubarb, date or palm sugar and orange juice in a heavy-based saucepan for 5 minutes or until rhubarb is beginning to soften. Add strawberries and continue to cook for 2-3 minutes or until rhubarb is soft. Chill until ready to serve.

Rhubarb & strawberries in blood orange juice

More raw adventures

I’ve been so flat out working on my upcoming nutrition and healthy cooking DVD, I’ve fallen behind on my blog-chronicle of my kids’ cooking efforts. Last Saturday, Imogen produced a raw feast for us. Raw food preparation is not for the time-poor or organisationally challenged, since you have to factor in soaking, sprouting and dehydrating time. But the results were delicious:

Carrot & avocado soup

Ingredients

2 cups carrot juice (we just Thermomixed one large carrot with enough water to make up 2 cups)

1 avocado

juice of 2 lemons

10 fresh basil leaves + extra for garnish

Instructions

Blend all ingredients until very smooth. Serve garnished with extra basil leaves and lemon slices.

Carrot & avocado soup

Italian bread sticks

Ingredients

2 cups whole wheat, soaked 8-12 hours, sprouted 12-24 hours

2 cloves garlic

2-3 tsp onion flakes

1/4 cup minced basil

1/2 cup minced parsley

Instructions:

In a food processor or high-powered blender, grind sprouted wheat with garlic and onion flakes. Scoop out 2/3 of the mixture and divide in half. Roll one of these halves into long, thin ropes (about 1 cm diameter). Add basil to the 1/3 you left in the blender, and blend thoroughly. Scoop out and roll into ropes. Add reserved 1/3 of wheat mixture to blender with parsley, process again and repeat the rolling.

Form ropes into coils, pretzel shapes, plaits or anything else that takes your fancy!

Dehydrate in the sun for 6-10 hours or in a food dehydrator fo 4-8 hours.

Italian bread sticks

Kiberry cream pie/parfait

Ingredients

5 fresh bananas

4 frozen bananas (peel and break into chunks before freezing)

1 cup frozen strawberries

1 cup fresh strawberries

2 frozen kiwifruit (peel before freezing!)

Instructions

For the pie crust, slice and mash 4 fresh bananas and spread evenly into a pie plate. Place in the freezer.

For the first layer, blend half the frozen bananas and 1 fresh banana with the frozen strawberries. Pour into the banana crust and freeze for at least 2 hours.

For the second layer, blend the remaining frozen bananas with the frozen kiwifruit. Spread on top of the first layer and freeze for at least 3 hours.

Decorate with fresh strawberries.

If making parfaits, pour the strawberry layer into glasses or bowls, freeze until firm and pour on kiwifruit layer. Freeze for at least 2 hours.

Kiberry pie

Kiberry parfait

 

Mitchell’s adventurous dinner

For last night’s dinner, Mitch took a break from his culinary journey through Dr Joel Fuhrman’s Super Immunity and raided one of my raw-food recipe books and the file of recipes I’ve collected from magazines over the years. Oddly enough, he chose 2 stuffed recipes:

Raw stuffed vine leaf rolls

Ingredients

1 jar vine leaves

2 cups oat groats (whole, hulled oats) or steel-cut oats

1 avocado

2 shallots

2 celery stalks

1 lebanese cucumber

Instructions

Soak oats in water for 8 hours, then rinse and drain.

Blend soaked oats, avocado flesh, shallots, celery and half the cucumber in a food processor until smooth.

Rinse the vine leaves, then place, vein-side up, on a board. Put 2 tsp of the oat mixture in the centre of the leaf, fold in the edges, then roll up. Serve garnished with remaining cucumber, thinly sliced.

Raw stuffed vine leaf rolls

Soba noodle-stuffed pumpkin

Ingredients

1 large jap pumpkin

2 tsp olive oil

4 large onions, peeled and chopped into eighths

1 clove garlic

1 bunch English spinach, roughly chopped

160 g soba noodles

4 shallots

2 tsp rice vinegar

Instructions

Cut the pumpkin in half, scoop out seeds and bake at 200°C for 45 mins or until flesh is soft. Cover with foil if pumpkin starts to brown.

Meanwhile, heat oil in a saucepan and cook onions until caramelised.

In another saucepan, water sauté garlic for 30 seconds. Add spinach, cover and cook on low heat for 3 minutes. Purée in food processor until very smooth.

Cook the soba noodles in a large pan of boiling water for 5 minutes. Drain and mix with chopped shallots and rice vinegar. Fill each pumpkin half with half the noodles, top with half the onions and place in the oven for 10 minutes to re-heat. Serve topped with spinach sauce.

Soba noodle stuffed pumpkin

WOW of a dinner from Mitchell

11 year old Mitchell outdid himself tonight, with Tasty Slow Cooked Chickpea and Tomato Soup followed by Bluevado Pie.

Tasty Slow Cooked Chickpea and Tomato Soup

Ingredients:

2 small carrots, diced

1 medium onion, finely diced

1 celery stalk, diced

2 x 400 g diced tomatoes, no salt

2 1/2 cups cooked chick peas

3 cups water

1 cup peeled and diced butternut pumpkin,

1/2 cup currants

4 tbsp Dr. Fuhrman’s MatoZest

1/2 tsp ground cumin

1/2 tsp paprika

1/4 tsp cinnamon

1 bunch kale, de-stemmed and shredded

1/2 cup each of chopped fresh parsley and coriander, for garnish

Instructions:
Place all ingredients, except kale and herbs for garnish, in a slow cooker. Cook on high for 4 hours. Add the kale during the last 1 hour of cooking time. Stir in parsley and coriander.

Tasty slow cooked chickpea and tomato soup

Bluevado Pie

Ingredients:

CRUST

10 date and coconut rolls

1 cup rolled oats

¼ cup desiccated coconut

¼ cup sunflower seeds

¼ cup walnuts

FILLING

300 g frozen blueberries

10 dates, pitted and chopped

4-5 bananas

1 ripe avocado, pitted and peeled

2 tsp dessicated coconut

Instructions:
For crust:
In a bowl, thoroughly blend all ingredients. Transfer mixture to pie plate, pressing down to make pie crust.

For filling:
In a high powered blender, blend all filling ingredients, except for coconut, until smooth.

Pour into the pie crust. Sprinkle with coconut.

Cover and freeze for at least 3 hours before serving.

Bluevado pie

Imogen’s delicious dinner

Tonight we enjoyed:

Green Leafy Moroccan Medley

Ingredients:

2 cloves garlic, minced

1 1/2 cups diced onions

2 cups sliced mushrooms

1 red capsicum, seeded and chopped

1 tbsp ground coriander

1 tbsp cinnamon

1 tbsp ground cumin

1 tsp crushed red pepper

2 cups diced roasted tomatoes, no salt added

1 bunch silverbeet or kale, finely shredded

1/4 cup currants

Instructions:
Water sauté garlic and onion over medium heat for 5 minutes. Add the mushrooms, capsicum, spices and a little more water if needed. Sauté for another 5 minutes. Add all the remaining ingredients and simmer, covered on medium heat for 10 minutes or until the greens are tender.

Moroccan medley

followed by…

Chia Cookies

Ingredients:

2 cups finely ground rolled oats (measured after grinding)

1/2 cup shredded coconut

1 cup currants

1 tbsp ground chia seeds

1 tbsp whole chia seeds

1 tsp cinnamon

2 tbsp raw almond butter

3/4 cup unsweetened applesauce

1 tsp vanilla

Instructions:
Preheat oven to 100°C.

Soak 1/2 cup of the currants in 1/2 cup boiling water while preparing other ingredients.

Combine the ground oats, coconut, remaining currants, chia seeds and cinnamon in a bowl.

Place the almond butter, soaked currants and their soak water, applesauce and vanilla in a food processor. Blend until smooth, then add to the dry ingredients and mix well.

Form cookies using 2 tsp of dough per cookie. Place on a baking sheet lined with baking paper. Bake for 1½-2 hours.

Chia cookies

Mitch’s very vegie dinner

Mitch’s recipe selections tonight were Broccoli and Spinach with Tabasco-Lime Avocado Sauce, and Kozy Kale Burgers. To be honest, when we were shaping the burgers I really didn’t think they were going to work, but they turned out quite delicious. A word of warning though: the quantities in this recipe are absolutely massive, and we had to use the largest salad bowl we possess to mix them up! I suggest using 1/2 the quantities specified unless you want to make enough burgers for several nights; they do freeze well.

Broccoli and Spinach with Tabasco-Lime Avocado Sauce

Ingredients:

1 large head broccoli

1 bunch English spinach

1 ripe avocado

juice of 1 lime

2-4 drops Tabasco sauce, to taste

1-2 tbsp orange juice

Instructions:

Cut broccoli into small florets and steam for 6 minutes. Add washed and trimmed spinach and steamd for another 2 minutes.

Meanwhile, mash the avocado with lime juice, Tabasco and enough orange juice to make a pouring consistency.

Serve broccoli and spinach topped with avocado sauce.

Kozy Kale Burgers

Ingredients:

1 large onion, chopped
2 leeks, rinsed well and chopped
4 cloves garlic, chopped
3 medium zucchini, roughly chopped
1 bunch kale
1 medium red capsicum, seeded and roughly chopped
1 medium orange capsicum, seeded and roughly chopped
6 large carrots
6 shiitake or other mushrooms
1 1/2 cups cooked black beans or 1 400 g can no salt added or low sodium black beans, drained and rinsed
1 1/2 cups cooked chick peas or 1 400 g can no salt added or low sodium chick peas, drained
2 tablespoons Dr. Fuhrman’s MatoZest
1/2 cup fresh organic parsley
2 cups cooked red or brown rice
1 medium sweet potato, peeled and grated

Instructions:

Water sauté the onion, leek and garlic and set aside.
In food processor or high powered blender, roughly blend the zucchini, kale, red and orange capsicum, carrots, mushrooms, black beans and chick peas. Do in batches if necessary.
Combine blended mixture with onion, leek and garlic mixture and add the MatoZest and parsley. Mix in brown rice and grated sweet potato.
Form into balls and place on baking tray lined with baking paper; flatten to burger size.
Bake at 175°C for 15 minutes. Turn burgers, reform if necessary, and bake for an additional 15 minutes.
Leftover cooked burgers may be frozen.

Broccoli & spinach with Tabasco-lime avocado sauce, and Kozy kale burgers

Imogen’s killer curry

Tonight Imogen made Creamy Cruciferous Curry for dinner:

Creamy Cruciferous Curry
Ingredients:
2 onions, finely diced
4 cloves garlic, minced
3 carrots, diced
2 cups unsweetened hemp milk (or other plant milk)
3 zucchinis, diced
1 head cauliflower, cut into small florets
2 cups sliced mushrooms
1 tablespoon curry powder
1 teaspoon turmeric
1 teaspoon cumin
1 bunch kale, tough stems removed, leaves chopped
1 cup green peas
2 cups cooked chick peas or canned, no salt added or low sodium, drained
1/2 cup raw cashews, chopped

Instructions:
In a large saucepan over medium heat, water sauté onions and garlic until onions are translucent (about 5 minutes). Add carrots and continue to sauté for 5 minutes.

Stir in plant milk, zucchini. cauliflower, mushrooms, curry powder, turmeric, and cumin and cook for 10 minutes, covered, over medium-low heat.

Stir in kale, green peas, and chick peas and continue to cook, covered for another 15 minutes or until vegetables are tender.

Top each serving with chopped cashews.

We had this over steamed black rice – delicious!

Creamy cruciferous curry

For dessert, we had leftover Guiltless Chocolate Pudding from last night.