Thanks to everyone who entered the drawing for “Cooking for Your Gluten-Free Teen.” The winner is Tom Pallan. I’ll pop it in the mail today.
If you are not Tom Pallan, you are eligible to enter the drawing for “The Passionate Vegetable,” by Suzanne Landry. As locally grown fresh vegetables start showing up on farm stands, this beautiful paperback book is a great source of ideas for what to do with them.
To enter the drawing, please send an e-mail to firstname.lastname@example.org, including your NAME, MAILING ADDRESS and NAME OF THE BOOK YOU WANT.
Like just about everyone else, I need to eat more vegetables. I’m not getting any younger, and my body reminds me of this several times a day. Gone are the days when I could eat crap and just work it off.
As we’ve all heard 10,000 times, eating plenty of fruits and veggies is the closest we can get to a silver bullet against health problems. They’re also cheaper, easier and have more benefits than any medication you can buy.
With this in mind, I’m in a hurry to get home and make this (to serve over brown rice, couscous or quinoa):
HURRY CURRY VEGETABLES
1 tablespoon extra-virgin olive oil
1 small onion, chopped
3 red potatoes, cut into 1/2-inch chunks
2 carrots, chopped into 1/2-inch rounds
1/2 green or red bell pepper, chopped
3 1/2 tablespoons curry powder
1/4 teaspoon sea salt
3/4 cup water
1 cup cauliflower pieces, cut into bite-size pieces
1 cup fresh or frozen peas
1/4 cup fresh cilantro, chopped
1 tablespoon arrowroot or organic cornstarch
1/4 cup water
1 (15-ounce) can light coconut milk
1. Saute onion in oil over medium heat, about 2 to 3 minutes. Add potatoes, carrots, peppers, curry, salt, and 1/2 cup water. Cover and cook until potatoes are tender, about 10 minutes.
2. Increase heat to medium and add cauliflower, cover and cook 5 minutes until tender. Add peas and cilantro and warm through for another 1 to 2 minutes.
3. Add arrowroot and 1/4 cup water and stir to dilute until it appears milky. Add coconut milk and stir again. Add vegetables and simmer an additional 2 to 3 minutes or until liquid has thickened.
Serving suggestions: For a lower calorie dish, omit the coconut milk. You can used unsweetened almond milk instead. Use the same ratio of arrowroot and proceed as above. It will be less creamy but still intensely curry flavored.
– “The Passionate Vegetable,” by Suzanne Landry, The Fresh Food Chef