Day 341 Crumb Crust Curried Unchicken Pie

Crumb Crust Curried Unchicken Pie

1/4 Dried Cranberries
1/2 Cup Boiling Water
1 1/2 Cups Herb Stuffing Mix
1/4 Earth Balance, melted
2 Tablespoons Water
10 Ounces Cream of Mushroom Soup
1 Cup Almond Milk
2 Unchicken Breasts, chopped (Day 337)
1 Cup Frozen Endame
1 Cup Shiitake Mushrooms
1 Green Onion, sliced
1 Teaspoon Curry Powder
Salt and Pepper to taste

Ingredients

1.  Combine cranberries and boiling water in a small bowl.  Let stand 5 minutes.

The stuffing crust in the ramekins

2.  Combine stuffing mix, butter, water and drain the water from the cranberries.  Mix well.  Set aside 1/4 Cup of stuffing mixture.  Press the remaining mixture into the bottom of 4 - 10 ounce ramekins.

Ready to bake,

3.  Combine soup and milk.  Add cranberries, breasts, endame, mushrooms, onion and spices.  Thoroughly combine.  Pour mixture into prepared dishes,  Top each with 1 tablespoon of stuffing mix.  Bake pies at 375 F for 20 minutes or until bubbly.

Goes well with green salad.

Soundtrack We The Kings - Strange Love

Day 72 Curried Cream of Vegetable Soup

Curried Cream of Vegetable Soup

This recipe make 8 cups of vegetable broth and uses the base vegetables for soup

Broth
2 Tablespoons Oil
2 Onions, chopped
8 Ounces Carrots, peeled and chopped
1 Pound Celery with leaves, chopped
1 Pound Potatoes, peeled and cubed
8 Ounces Sweet Potato, peeled and cubed
4 Ounces Mushrooms, sliced
12 Cups Water
3 Teaspoons Salt
1 Teaspoon Dried Thyme
1 Tablespoon Dried Rosemary

Broth ingredients

Soup
1 Tablespoon Curry
2 Cups Water
1 Cup Quinoa Milk
Salt and Pepper, to taste
Nutritional Yeast for garish

1. For the Broth:

Cooked vegetables in broth

Place oil in very large pan over high heat. Add onions, carrots, and celery.  Saute for 5 minutes to soften lightly.  Add potatoes and mushrooms.  Cook for another 5 minutes.  Add the water and seasonings.  Bring to a boil.  Reduce heat, cover and cook for 1 hour.  Strain with a sieve into containers.  The stock will keep for about 2 weeks in the refrigerator, so split between the freezer and refrigerator if you do not need all of it at once.

Broth for later

2.  For the Soup:

Recovered vegetables

Puree the vegetables with water and milk with an immersion blender.  Add the spices.  Sprinkle with nutritional yeast for serving.

Blended soup

Goes well with Polenta

Soundtrack Between the Buried and Me - The Great Misdirect

Day 44 Curried Corn Bisque

Curried Corn Bisque

2 Tablespoons Canola Oil
1 Onion, chopped
1 Tablespoon Curry Powder
1/2 Teaspoon Hot Sauce
1/4 Teaspoon Salt
1/4 Teaspoon Ground Pepper
30 Ounces Frozen Corn
4 Cups Vegetable Stock
1 Cup Lite Coconut Milk
Garnish of Vegan Cheese, Green Onions, or Yogurt

Ingredients

1. Heat oil in a large saucepan over high heat.  Add the onions and cook until soft.  Add the curry, hot sauce, salt and pepper.  Stir to coat the onions.

2.  Stir in the corn and stock.  Bring to a boil, then reduce heat and simmer until heated through. Remove from heat. Using a immersion blender, blend to a thick, but not completely smooth texture.

Ready to blend

3. Return to stovetop and add coconut milk.  Heat through.  Top with garnish.

Creamy Bisque

Soundtrack John Mayer - Where the Light Is

Day 13 Curried Cashew Burgers

Curried Cashew Burgers

2 Cups Water
3 Carrots, peeled and diced
1/2 Cup Red Lentils
3/4 Teaspoon Salt
3/4 Cup Raw Cashews
6 Tablespoons Olive Oil
Onion, chopped
Garlic clove, minced
2 Teaspoons Curry Powder (I make my own and store in a jar)
3/4 Cup Whole Wheat Panko Crumbs
Freshly Ground Pepper, to taste
6 6-inch Whole Wheat Pita Bread
Lettuce, for garnish
Cucumber Slices, for garnish
Cucumber Mint Raita (recipe below)

Burger Ingredients

1.  Combine water, carrots, lentils and 1/4 teaspoon salt in a large saucepan.  Bring to a boil, reduce heat to low.  Cover and simmer until the lentils are falling apart, 12 -14 minutes.  Drain in a colander and let cool to room temperature.

Toasted cashews

2. Meanwhile, toast cashews in a small dry skillet over medium heat, stirring until golden and fragrant.  Remove from heat and let cool.

Curried onions

3.  Heat 2 teaspoons of oil in a large skillet over medium heat.  Add onion and cook, stirring until softened.  Add garlic and curry, stirring for 1 minute.  Remove from heat and let cool.

4.  Make Cucumber Mint Raita.  Combine a 1/2 cup plain Coconut Milk Yogurt, 1/4 cup shredded Cucumber, and chopped leaves from a stalk of mint.  Mix well and let sit.

Cucumber Mint Raita

5.  Pulse the cashews in a food processor until finely chopped.  Add the lentils and the onion mixture: pulse until the mixture is cohesive.  Add the breadcrumbs, salt and pepper.  Pulse until just combined.

6.  Form the mixture into 6 patties.

Uncooked Patties

7. Using remaining oil, cook the patties in the large skillet until brown on each side and heated through.  Cut small ends off the pitas and open the pockets.  Serve burgers in pita with lettuce, cucumber and the raita.


Goes well with Orange Infused Green Beans

Soundtrack  The Lumineers self titled album