Category Archives: Recipe

Tropical Spirulina Yogurt Smoothie

So it seems spirulina makes smoothies look like something out of Ten Forward. This is cool to me. #trekkie

The Neptune green appearance of this spirulina yogurt smoothie would make it a fitting item on the bar menu at Ten Forward (or the Chalmun’s Cantina if you’d like). The super sci-fi color comes from – you guessed it – the combo of yogurt and spirulina. Meanwhile, the addition of pineapple and banana make it delicious and refreshing.

Why this is good for you:

  • Banana is loaded with potassium
  • Spirulina adds iron, magnesium, protein and B12 to the party
  • Yogurt adds more protein, plus live cultures, calcium and vitamin D
  • Just half a banana and a small slice of pineapple means this smoothie isn’t a sugar bomb

This smoothie is inspired by the Passion 4 Juice Master, one of the highlights of Juice Feast. This smoothie uses whole pineapple rather than juiced pineapple so it can all be done in the blender (I use a Froothie Optimum 9400).

Spirulina Yogurt Smoothie

Ingredients

  • 200g plain natural yogurt
  • 1/2 banana
  • 1-inch round slice of pineapple, skin removed and cut into chunks
  • 5g spirulina (about one heaped teaspoon; I use Naturya spirulina)

Method

  1. Put everything into the blender (I use a Froothie Optimum 9400) and blitz until smooth. Serve on ice and enjoy!

 

Warm Tofu With Garlic Sauce and Sesame

Warm Tofu with Garlic & Sesame Sauce

This recipe could equally be called “The Easiest Way Ever To Make Tofu Taste Delicious”. It doesn’t involve any of the usual tricks people try to make tofu palatable: there’s no pressing or marinading or pan-frying or grilling. But the result is even better than you often get with some of these techniques.

The idea is simple: simmer tofu in water for a few minutes until its nice and hot. While that cooks, whip up a simple quick savory sauce, heavy on the chilli and garlic. Remove the tofu and place in a shallow bowl, then serve the tofu with garlic sauce.

That’s it.

Warm Tofu with Garlic & Sesame Sauce

The warm tofu basically becomes a sponge for the marinade, in this case, a potent garlic sauce that’s well seasoned with garlic, spring onions, soy sauce, a good dose of chilli and finally, a smattering of sesame seeds for flavor and texture.

It all comes together in about 10 minutes. Add some steamed rice and vegetables (broccoli works really well here) and you have a complete meal in no time flat that’s tasty enough to wow your friends. In fact, this is one of my favourite meals to serve lunchtime guests (Kavey in particular) when time is better suited to conversation and catching up rather than excessive amounts of extravagant cooking.

Warm Tofu in Garlic Sesame Sauce

Inspired by Lillian Chou’s recipe on gourmet.com.

Serves 4

Ingredients

  • 1 400g package of firm tofu
  • 2 cloves garlic
  • 1/4 cup chopped spring onions
  • 2 teaspoons sesame seeds, and coarsely ground with a mortar and pestle
  • 3 tablespoons soy sauce (or tamari for gluten free)
  • 1 tablespoon sesame oil
  • 1/2 tsp crushed red-pepper flakes (or more to taste)
  • 1/2 teaspoon sugar

Method

  1. Put the tofu in a saucepan and cover with water. Bring to a simmer then keep covered on a low heat while you make the sauce.
  2. Mash the garlic in a mortar and pestle (or with the side of a knife) with a pinch of salt. Stir the mashed garlic together with remaining ingredients.
  3. Lift the tofu with a spatula or slotted spoon out of the water and transfer to a shallow bowl. Spoon the sauce all over the tofu and serve.

Warm Tofu with Garlic & Sesame Sauce

Ultimate Evergreen Spirulina Smoothie

Ultimate Evergreen Spirulina Smoothie

This is one of my go-to post-swim breakfast smoothies that gets its awesome coniferous color from spirulina, a blue-green algae that I’ve been enjoying in my smoothies lately. Spirulina is touted for its high concentration of plant-based B12 and protein, making it a pretty cool supplement for vegans and vegetarians. Now, this could all be in my head, but I actually feel better for it – this spirulina smoothie after a swim seems to give me enough oomph to power through til lunch (including a pre-lunch CrossFit session as is my routine these days).

How does spirulina taste? Let’s be honest here: it’s an algae so it tastes a bit like seaweed and takes some getting used to. I’ve actually grown to like its flavor. Plus, this spirulina smoothie has a lot more stuff going for it: pineapple, lime, avocado… serve it in a salt-rimmed glass, garnish it with some flaked coconut and make an event of it.

Ultimate Evergreen Spirulina Smoothie

This spirulina smoothie features prominently in the 7-Day Juice Feast. It’s made by juicing pineapple, apple, cucumber and lime then blending it with avocado and spirulina. Yep, you need a juicer and a blender for this one. But as the song says: it takes two to make a thing go right. And this spirulina smoothie is so so right. I’ve been using an Optimum 9400 blender and Optimum 600 Slow Juicer to get the job done and I can’t recommend them enough.

Ultimate Evergreen Spirulina Smoothie

  • 1/4 pineapple
  • 1 apple
  • 1/4 cucumber
  • 1/2 lime, peel removed
  • 1 tsp spirulina (I use Naturya spirulina)
  • 1/4 avocado
  • 1 heaped tsp psyllium husk (totally optional)

Method

  1. Juice the pineapple, apple, lime and spirulina.
  2. Blend the juice with the avocado, spirulina and psyllium husk until silky smooth.
  3. Serve and enjoy!

Mom’s Pumpkin Pie with Oatmeal Crust

Pumpkin Pie with Oatmeal Crust

One of my all time favorite family recipes is mom’s pumpkin pie. She’s been bringing this dessert to Thanksgiving and Christmas parties for as long as I can remember. My version of the pumpkin pie with oatmeal crust is just a slight tweak on the original, because you really shouldn’t mess around too much with a good thing.

Mom’s method follows a pretty classic pumpkin pie recipe, with all the usual ingredients you’d expect: cinnamon, nutmeg, cloves, eggs, evaporated milk and if you want to be super American about it, Libby’s tinned pumpkin puree.

Pumpkin Pie with Oatmeal Crust

Of course, you can make your own pumpkin puree, but there is something special about Libby’s – they use a strain of Dickinson Pumpkins, with especially creamy flesh, that the company developed themselves. This variety is actually closer to a butternut squash than the pumpkins we’re used to, so if you are going for DIY pumpkin puree, you could just as easily use butternut squash.

I’ve riffed on the family recipe with the pastry, where I’ve used a pretty standard shortcrust amped up with some rolled oats for amazing texture that works really well with the custardy pumpkin pie innards.

Oatmeal Pie Crust

I’ve also been playing around with drink pairings for pumpkin pie. Sweet oloroso sherry and sweet reisling are amongst the recommended pairings, but I maintain that pumpkin pie, already quite sweet, needs to be balanced by something with a bit more oomph. For this reason, Maker’s Mark bourbon is ideal – the bourbon mellows the pumpkin pie, while the pie brings out the caramel flavours of the bourbon. It’s astounding, and about as American as it gets.

Maker's Mark: Perfect with Pumpkin Pie

Mom’s Pumpkin Pie

Ingredients

  • 16oz pumpkin puree
  • 2/3 cup light brown sugar
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 2 eggs
  • 13oz evaporated milk
  • 1 oatmeal pie pastry (see recipe below) or plain pastry
  • whipping cream
  • icing sugar

Method

  1. Preheat oven to 400F / 200C.
  2. In a large bowl, combine pumpkin, brown sugar, salt and spices. Blend in eggs and evaporated milk.
  3. Pour the mixture into the pie crust. Bake for 45 minutes or until knife inserted into the middle of the pie comes out clean. Let cool.
  4. Just before serving, whip the cream (add a little icing sugar for a touch of sweetness). Slice the pie and serve each slice with a big dollop of whipped cream.

Oatmeal Pie Pastry Crust

Makes 1 crust.

Ingredients

  • 3/4 cup plus 2 tablespoons plain flour
  • 1/2 cup jumbo rolled oats
  • 1/2 teaspoon salt
  • 8 tablespoons cold unsalted butter, cut into about 8 pieces
  • 3 tablespoons ice water, plus more if necessary

Method

  1. Combine the flour, oats and salt in a food processor and pulse once or twice. Add the butter and turn on the machine; process for about 10 seconds, until the butter and flour are blended and the mixture looks like cornmeal.
  2. Put the mixture in a bowl and add the ice water; mix with your hands until you can form the dough into a ball, adding another tablespoon or two of ice water if necessary. Form into a ball, wrap in plastic, and freeze for 10 minutes or refrigerate for at least 30 minutes.
  3. Sprinkle a clean countertop with flour, put the dough on it, and sprinkle the top with flour. Use a rolling pin to roll with light pressure from the center out. If the dough is hard, let it rest for a few minutes. If the dough is sticky, add a little flour. Roll, adding flour and rotating and turning the dough as needed.
  4. When the diameter of the dough is about 2 inches greater than that of your pie plate, drape the dough over the rolling pin to transfer it into the pie plate. Press the dough firmly into the plate all over.
  5. Trim the excess dough to about 1/2 inch all around, then tuck it under itself around the edge of the pie plate. Decorate the edges with a fork or your fingers. Freeze the dough for 10 minutes (or refrigerate it for 30 minutes) until you are ready to bake.

Pumpkin Pie with Oatmeal Crust

Abby’s Sweet Potato and Black Bean Chilli

Sweet potato and black bean chili

This week’s Riverford vegbox contained two rare treasures: sweet potatoes and jalapeños, two foods that form the basis for one of my all time favorite veggie chili recipes: sweet potato and black bean chilli.

This recipe is a total blast from the past. My friend Abby made it for her boyfriend (now husband) and I on a cold snowy winter’s evening in Milwaukee several years ago. We’d spent the day cross country skiing in the bitter cold. It was amazing, but very hard work (it was my first time skiing ever!), and coming home to a big pot of piping hot chilli (and a few bottles of VERY cold beers) was hugely rewarding.

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I haven’t changed the recipe much from the original – Abby herself said she likes to “play around with the spices”, so I did that, too, adding a bit of cinnamon and Mexican oregano (Abby likes to add Herbs de Provence).

Such is the awesomeness of veggie chili. It’s hugely adaptable and it’s hard to go wrong. But one thing you do need is good ingredients, and on this particular occasion I felt very grateful for having beautiful organic sweet potatoes to work with. Their flavor really came through against the cocoa and cinnamon, making for some serious comfort food that feels very much needed as the weather turns truly autumnal.

Sweet potato and black bean chili

I like to serve this chili with loads of garnishes: fresh cilantro, lime, raw onion, my homemade pickled jalapeños and lots of avocado. You could also add cheese or sour cream if you’d like, or a sprinkle of toasted pumpkin seeds for a bit of crunch. And to really make it special, serve with a big wedge of cornbread and a bottle of good beer (I recommend Dogfish Head Shelter Pale Ale) on the side.

Beer Tasting

Abby’s Sweet Potato and Black Bean Chili

Ingredients

  • 2 tablespoons coconut oil or olive oil
  • 1 medium red onion, chopped
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 carrot, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons sea salt
  • 1 to 2 large sweet potatoes, peeled and cut into cubes
  • Zest and juice of 1 lime
  • 2 tins diced tomatoes
  • 3 tins black beans, drained
  • 1 jalapeno chili pepper, seeded and chopped
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon cocoa powder
  • 1 tsp cinnamon
  • 1 tsp Mexican oregano
  • 1 tsp brown sugar (or more to taste)
  • 1 cup chopped cilantro leaves, washed and dried

Method

  1. Warm the oil in a large pan over medium heat and add the onion, red pepper, green pepper, carrots, garlic, and salt. Saute until soft, about 4 minutes.
  2. Add the sweet potato and lime zest, and cook 10 to 15 minutes more, continuing to stir occasionally.
  3. Add the jalapeno, cumin, chill powder, cinnamon, cocoa and oregano, stir and cook for a minute or two.
  4. Add the tomatoes, black beans, lime juice and sugar. Bring to a simmer, cover, and cook for 20-40 minutes, until the sweet potatoes are very soft.

Sweet potato and black bean chili

This chilli is so memorable that I’ve written about it before.

Also memorable, the moustache on the ski rental dude at Wheel and Sprocket:

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And my friend Matt on skis.

Matt on skis

Now go make some chilli!

Sweet potato and black bean chili

Also seen on Great British Chefs.

Late Summer Vegetable Salad with Tomatillo Dressing

Summer Veg Salad with Tomatillo Dressing

It’s worth making this salad for the tomatillo dressing alone. Tomatillos are a rare treat here in the UK – I totally took them for granted when I lived in Austin and Chicago. Now they’re far more tricky to come by (and my attempts to grow them have been literally fruitless).

Tamale Party with Jane, Jimmy and Steve

When the season’s right – late summer, early autumn – they’re available on order from Riverford (my vegbox scheme) and Cool Chile Co (a UK-based supplier of Mexican goodies). So this season I’ve been shelling out some cash on tomatillos so I could experiment a bit with this funky green tomato (which is actually a relative of the cape gooseberry). This tomatillo dressing is my favourite creation thus far.

Tomatillo Salad Dressing

Most of what I know about tomatillos comes from Mexican cheese enchiladas verde, one of my favourite Mexican dishes which consists of corn tortillas wrapped in cheese, smothered with tangy green tomatillo “verde” sauce, topped with more cheese, then baked to perfection. Not exactly heart-healthy, but incredibly delicious. My other favourite tomatillo memory is the spicy tomatillo salsa from Trudy’s Restaurant in Austin, Texas – I have ruined many a dinners overeating corn chips and salsa at this place (not that I’m complaining; their salsa is some of the best I’ve ever had).

With this salad, I wanted to do something to celebrate the tomatillo’s natural aptitude for tart tangy salsas, but without the artery-clogging qualities of excessive cheese and fried corn chip accoutrements. So I turned the tomatillos into this zesty salad dressing that really knocked my socks off and even surpassed some of the verde sauces I’ve had in Texas. The key steps are broiling the tomatillos until they are well-charred, and adding just a bit of olive oil to the blended salsa to give it a nice creaminess and turns this salsa into an excellent salad dressing. Here I used it with the green beans and sweet corn that came in my vegbox, but you could just as well use it to dress a green salad or even grains and beans (black beans and rice come to mind). The tomatillo dressing also goes nicely with fish – I served this salad with sea bream, steamed with lime and cilantro, and I ended up using some of the dressing on the fish after it came out of the oven – superb.

The only downside to all of this is that tomatillos are so rarely available, but that rarity adds to my appreciation of them. And now I know that when I am lucky enough to have tomatillos, I have a reliable and healthy recipe to turn to that does them justice.

Summer Veg Salad with Tomatillo Dressing

Late Summer Vegetable Salad with Tomatillo Dressing

Serves 2-3.

For the dressing:

  • 1/2 lb tomatillos
  • 1 jalapeño, seeded
  • 2 Tbsp fresh lime juice (about 1/2 lime)
  • 20 cilantro sprigs
  • 1/2 small red onion, roughly chopped
  • 1 garlic clove, peeled
  • 2 Tbsp olive oil

For the salad:

  • 2 ears of corn
  • 2 big handfuls of green beans, trimmed
  • 1 tomato
  • handful of chives
  • salt and pepper
  • feta cheese

Instructions

      1. Pre-heat the grill and put your tomatillos in a roasting tray. Put the tray under the grill and cook until the tomatillos are charred, then flip them over and let them char on the other side.
      2. Combine the tomatillos and any juices in the pan with all of the other dressing ingredients and blend until smooth. Taste and add salt as needed.
      3. Steam the corn and green beans for 5 minutes then rinse them under cold water.
      4. Halve the green beans and slice the corn kernels off of the cob.
      5. Combine the beans and corn in a bowl with the tomato, chives and a couple spoonfuls of the dressing. Season with salt and pepper.
      6. Serve in a bowl, drizzled with a little more dressing and garnished with crumbled feta cheese.

Tomatillo Salad Dressing

For more tomatillo inspiration, check out

Also seen on Great British Chefs.

No Churn Zabaglione Ice Cream

Zabaglione Ice Cream

This recipe emerged after a stint of tiramisu making while I was visiting my family for Christmas in 2012. We made the entire tiramisu from scratch, including the ladyfingers, and it was a bit of a mission. The adventure left us with a lot of leftover marsala wine and whipped cream, which led me to this ice cream creation.

Zabaglione Ice Cream

Zabaglione is an Italian custard whose core ingredients are egg yolks, sugar and a sweet wine (usually Marsala). Effort-wise, this ice cream version of Zabaglione is the complete opposite of tiramisu. There are only four ingredients and you don’t need an ice cream maker to achieve a scoopable, almost fluffy ice cream (you can thank the whipping cream for that). Sure, there’s some double boiler action going on and a little cream whipping, but trust me, you can do this!

Zabaglione ice cream in progress. #bsfic

I made this at least twice while I was visiting home, largely because my mom was kind of obsessed with it. So there you have it folks, a mom-approved ice cream that’s easy to make and just as good as tiramisu (stick a lady finger in it and enjoy it with a hot espresso if you don’t believe me!).

Zabaglione Ice Cream

Ingredients

  • 4 egg yolks
  • 115g caster sugar
  • 150ml dry Marsala
  • 150ml whipping cream
  • crushed amaretti biscuits (optional)

Method

  1. Put the egg yolks into a large bowl that will fit over a saucepan. Add the sugar and whisk until the mixture is pale and thick and leaves a trail when the beaters are lifted.
  2. Whisk in the Marsala, then put the bowl over (not in) a pan of simmering water and continue whisking until the mixture has thickened and coats the back of a spoon.
  3. Remove from the heat, stand the bowl in cold water and whisk until cool (or put it in the fridge for a few hours).
  4. Whip the cream until it just holds its shape. Add to the cold zabaglione and whisk together.
  5. Pour into a container and freeze for about 1½-2 hours or until firm. Serve in small glasses or bowls, garnished with crushed amaretti biscuits if you’d like.

Zabaglione Ice Cream in progress

Zabaglione Ice Cream
I am submitting this to Kavey’s Bloggers Scream for Ice Cream challenge. Trust me, you will totally scream for this one!

Plum Upside Down Cake

Plum upside down cake

I have recently been the grateful recipient of a large quantity of Damson Plums thanks to the generosity of nature and my friend Gloria Nicol. Some of these plums have been turned into Damson Vodka, others were made into Gloria’s recipe for Dumpsideary Jam from her book 100 Jams, Jellies, Preserves and Pickles. But the first thing I did was turn some of these plums – super soft, ripe and sweet – into a cake.

Plum upside down cake

I was inspired by my friend (and pastry chef) Kathy (aka stresscake) to go for an upside down cake. She did something very similar with her plums last August and aptly pointed out that a recipe like this will help you get through a pound and a half or so of plums in an extremely delicious way (very handy if you have a lot of plums to get through).

Damson Plums

Upside down cakes are really easy to make, but usually the reserve for pineapples (and if you’re going that route, Kathy’s got a classic Pineapple Upside Down Cake Recipe, too). Plums offer a nice twist on this, with a hint of spice in the cake complimenting the autumnal plums. If you don’t have a cake pan that is large enough to fit all of the batter called for in this recipe, you can make smaller mini upside down cakes in ramekins which are really fun.

Plum upside down cake

I really love this plum upside down cake served with creme fraiche or Greek yogurt, but vanilla ice cream or whipped cream would go equally well.

Plum Upside Down Cake

For the plum layer

  • 10 tablespoons unsalted butter, room temperature
  • 3/4 cup packed golden brown sugar
  • 12-15 damsons (or other plum), halved and pitted
  • Blackberries or blueberries (optional)

For the cake

  • 1 cup all purpose flour
  • 1/2 cup almond meal
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup milk

To serve

  • Whipped cream, creme fraiche or ice cream

Method

  1. Preheat oven to 180°C / 350°F. Put 4 Tbsp of butter in a 9-inch-diameter skillet or cake pan. Put the pan in the oven and leave it until the butter has melted. Remove the pan and swirl the butter around so its distributed evenly. Sprinkle over 3/4 cup of brown sugar. Lay the plums on top of the sugar in a single, tightly-packed layer, skin-side up. If you’d like, fill in any gaps with blackberries or blueberries.
  2. Now make the batter. Mix flour, baking powder, cinnamon and salt in medium bowl. Beat the remaining 6 Tbsp butter in large bowl with an electric mixer until light. Add sugar and beat until creamy. Add eggs and beat until light and fluffy. Beat in vanilla and almond extract.
  3. Add the milk and the dry ingredients to the mixture and mix with a spatula just until blended. Spoon batter evenly over plums. Bake  until golden and a toothpick or knife inserted into the centre of the cake comes out clean (this will take about 50-60 minutes). Transfer to a wire rack; cool in the pan for at least 30 minutes.
  4. Using a knife, cut around the pan sides to loosen the cake. Place a plate on top of the cake pan then invert the cake. Let it stand with the pan still on for 5 minutes, then gently lift off the pan. Serve cake warm with whipped cream, creme fraiche or ice cream.

Plum upside down cake

Raw Double Chocolate Brownies

Raw Vegan Brownies

Here is a brownie that ticks all the right boxes – raw, vegan, gluten-free, paleo… – and they taste delicious too. The classic raw brownie is made by blitzing dates, nuts and cocoa in a food processor and mushing the mix together into a ball or bar. Though tasty, those raw brownies are also very dense and usually very sweet because it takes a lot of dates to hold the mixture together. These raw brownies are a slightly different breed. Made with coconut flour, ground almonds and apple puree, they have a texture that’s much more like a traditional brownie.

I was inspired to make these by Emma Potts of Coconut & Berries who posted a recipe for Raw Berry Cream Brownies which totally got my attention. I used a similar method for the brownie base, but instead of a berry cream topping, I went for chocolate ganache – it was a double chocolate kind of day.

This recipe uses cacao powder, which you can readily buy at health food shops or online. I make my own cacao powder from Naturya Cacao Nibs which I blitz to a powder in my blender (I use a Froothie Optimum 9400 which has a jug specially made for grinding dry ingredients). You could do the same to make almond flour, too.

Raw Vegan Brownies

Alternatively, if you’re not fussed about the raw aspect, you can use regular cocoa powder (cocoa powder is made by roasting cacao at high temperatures, which destroys some of the enzymes, and makes it no longer raw – snap!).

Another bonus to these brownies is they give me an opportunity to use my retro vintage nut grinder! Perfect for sprinkling walnuts on top of the brownies! (Of course, you could just use a knife and a cutting board instead.)

Raw Vegan Brownies

Raw Double Chocolate Brownies 

Makes 6 brownies.

For the brownies:

  • 1/2 tsp vanilla extract
  • 2-4 Tbsp maple syrup or agave (add more or less depending on how sweet you like your brownies)
  • 1/3 cup apple puree or mashed banana
  • 1/3 cup raw cacao powder (or cocoa powder if you aren’t worried about the raw thing)
  • 1/3 cup coconut flour
  • 1/3 cup ground almonds or almond flour
  • 1/3 cup walnuts, chopped
  • pinch of salt

For the ganache:

  • 1/2 cup coconut oil
  • 1/2 cup raw cacao powder
  • 1/4 cup agave nectar (or other liquid sweetener of choice)
  • small pinch salt
  • 1/4 teaspoon pure vanilla extract

Method

  1. Line a small baking tin or container with parchment paper.
  2. Mix all of the brownie ingredients together with your hands or in a food processor. You should get a very thick mixture.
  3. Spread the mixture into the prepared container and smooth out the top. Refrigerate or freeze.
  4. For the ganache, melt the coconut oil over low heat in a medium pot. Remove from heat and whisk in the cacao powder, agave, salt, and vanilla until combined and smooth.
  5. Pour the ganache over the brownies and spread out evenly. If you’d like, dust the top with cacao powder and/or chopped walnuts. Put back into the refrigerator to chill.
  6. Remove from the refrigerator, slice and enjoy!

Raw Vegan Brownies

There are lots more people out there grinding their own flours and powders to make awesome snacks. Check out Nazima’s Fig and Blackberry Crumble using her own quinoa flour, and Emma’s Flatbread made with almond and oat flour.

Also seen on Great British Chefs.

 

Mixed Vegetable and Tofu Coconut Curry

Tofu Coconut Curry

It doesn’t make the prettiest of pictures but that’s curry for you. This is one of those anything-goes curries and is a great way to use some of those trickier items in the veggie box. On this particular occasion, the vegetable that mystified me most was runner beans. I know this is staple British fare but where I’m from in the US, I’d never seen them before. So when a big bunch of runner beans arrived in the Riverford box last week, I was mystified. When in doubt: make a curry. And in this case, the runner beans turned out to be the star of the show.

Riverford Box

To make this curry, I had on hand my friend Donovan, a real Master of Taste especially when it comes to Asian flavours. We were lucky to have some fresh turmeric around (gratefully received from my friend Jo at Demuths Cookery School) which we combined with cumin, coriander, chilli, lime and coconut to create a tangy, creamy spicy sauce for the vegetables. In addition to the runner beans, we also made use of carrots, potatoes, celery, red pepper and broccoli, all from the Riverford box. The beans really made this dish, though, their fresh green flavour going perfectly with the coconut sauce.

Donovan at work on Tofu Coconut Curry

We ate this like a soup with some crusty sourdough bread – a bit of fusion, I know – but you could also have it over rice or noodles.

Tofu Coconut Curry

Mixed Vegetable and Tofu Coconut Curry

Serves 2

Ingredients

  • 1tsp ground coriander
  • 1tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp sugar
  • pinch of cayenne pepper
  • juice of one lime
  • 1 Tbsp coconut oil
  • 1 inch chunk of fresh turmeric, finely chopped (or 1/4 tsp turmeric powder)
  • 1 inch chunk of ginger, finely chopped
  • 1 onion, diced
  • 2 cloves garlic, finely chopped
  • 3 carrots, peeled and sliced
  • 2 potatoes, peeled, diced and par-boiled
  • 1 celery stalk, diced
  • 1 red pepper, diced
  • 1 cup broccoli florets
  • 8-10 runner beans, sliced into then 2-inch pieces
  • 250g tofu, cubed
  • 1 tin coconut milk
  • salt and pepper
  • handful of fresh coriander, chopped

Method

  1. In a small bowl, combine the coriander, cumin, cayenne, sugar, paprika, lime juice and some salt and pepper (and the turmeric powder if using).
  2. Heat the coconut oil in a wok or frying pan on medium heat. Add the turmeric, ginger, garlic, onion, carrots, celery and red pepper and cook until the vegetables are tender.
  3. Add the lime juice and spices and stir to combine. Add the coconut milk, tofu, runner beans and broccoli and bring to a simmer. Cover and simmer for about 5 minutes, until the vegetables are cooked but still have some bite to them.
  4. Serve garnished with fresh coriander and lime wedges.

Also seen on Great British Chefs.