Thursday, September 24, 2015

Quick Yellow Curry, Eggplant and Chickpeas

Vegan curry

Quick Yellow Curry, Eggplant and Chickpeas
Curry is my go to food when it’s cooler out and I want a bowl of delicious comfort food. This curry is quick and simple to make. No grinding in a mortar necessary and you still get that restaurant so good tasting curry.  I use all kinds of vegetables and this happens to be one variation. Keep in mind that vegetables you use take longer than others too cook so you may not add them at same time. Cauliflower, broccoli, green beans, or mushrooms can be added the last four minutes of cooking - covered, they should be a little crunchy and fresh.  I also like to add leafy greens at the end and preferably in my bowl when serving rather than in the pot, such as spinach.  For instance, I’ll add the spinach first to the bowl then spoon over with the hot curry, the heat will soften the leaves. The rice or noodles can be added on top of the curry which looks pretty especially when finished with fresh herbs.

Note: I used Basmati rice and cooked this before starting the broth
Soba, brown rice noodle or buckwheat is also very good.

Serves two
½ large onion chopped or 1 whole medium
2-3 cloves garlic minced
1 heaping tbsp ginger minced
1 can chickpeas rinsed or 12 oz fresh cooked
1 very small eggplant cubed – about 1.5 cups
1 can full fat coconut milk
1 cup veggie broth
1 leveled tsp curry powder
1 leveled tsp turmeric
1 leveled tsp coriander
Pinch cayenne or more depending on how hot your cayenne is
Heaping cup of cauliflower
Sliced yellow squash – about ½ cup

Combine in separate bowl
3 tbsp tamari
2 tbsp lime juice
3 leveled Tbsp unrefined sugar such as coconut – if using white sugar use 2 tbsp

Using a medium pot sauté onion 3 minutes in oil, I use coconut, then add the garlic, ginger and stir 30 seconds, add the chickpeas and toss, and eggplant and toss for two minutes, add coconut milk and stir one minute, add the curry, turmeric, coriander, and stir, add the tamari, lime juice and sugar, stir, then add the broth. When eggplant is almost tender add the cauliflower, sliced yellow squash and simmer covered until fork tender about 3-4minutes. Season to taste. Should be salty, a little tang and definitely a little sweet.

Other variations instead of eggplant
Red pepper

Add broth to bowl, pack rice in small bowl then flip it over onto broth for a nice mound shape. Finish with fresh chopped basil or cilantro or both.


Recipe: Diana Bezanski

Friday, July 31, 2015

Chocolate Banana Peanut Butter Cheesecake

Chocolate Banana Peanut Butter Cheesecake
I have to say one of my favorite fruits is banana and you can’t go wrong with a winning combination of peanut butter and chocolate!!

Note: this recipe is a slight variation from a previous chocolate banana cheesecake. Here I add cacao in the filling and add bananas with ganache on top of slices.

Use a 5x8 inch pan that is very square at the corners unlike the glass Pyrex ones that have a curve on all sides. If using curved pan your treats when cut will tip on its side when served on a plate. – I know because I’ve made this mistake.

Ingredients Crust
1/2 cup Buckwheat groats ground
1/2 cup raw almonds
1 tbsp cacao
2 tbsp creamy peanut butter
3 tbsp pure maple syrup
2 tbsp water
Small pinch sea salt

Method Crust
1. Add buckwheat groats to a food processor and blend until super fine, add all almonds and cacao pulse until crumbly, add peanut butter, maple syrup, pinch sea salt and blend until crust holds together when pressed if too dry add the 2 tbsp water. 

Press crust into 5x8 inch parchment lined bread pan. Now make the filling

Ingredients Filling
1 cup cashews soaked 4 hours then rinsed
¼ cup pure maple syrup, or agave or brown rice syrup – which I don’t use
1 cup full fat coconut milk from can
1 large ripe banana
3 tbsp raw cacao powder
¼ cup unsalted peanut butter
2 tbsp raw coconut oil - melted
3 tbsp coconut butter soft or melted
1 tsp pure vanilla extract
½ tsp ground cinnamon
Small pinch sea salt

Method Filling
1. Add all ingredients for filling to a powerful blender such as Vitamix and blend until very creamy
2. Add on top of the crust and let firm for 6-8 hours covered in freezer
3. Lift out of loaf pan place on cutting board and cut 8 squares.  Melt your chocolate and cut one banana into sliceds

Method Chocolate Ganache
Use your favorite raw chocolate ganache recipe or use mine, which isn’t raw and uses melted organic chocolate bar

2.5 oz chocolate bar chopped into small pieces and placed in stainless steel bowl
¼ cup non dairy milk
Tiny pinch sea salt

1. Boil the milk and add it to the bowl of chopped chocolate. Let it sit for a minute then stir and add pinch sea salt and stir again. Work quickly before chocolate firms.  Drizzle chocolate on each slice of cake. Dip two slices of banana in chocolate for each cake and finish with chopped peanuts.

Keep cake covered in fridge

Tuesday, July 28, 2015

Avocado Mash, Lime Juice, Smoked Paprika and Smoked Sea Salt

Avocado Mash, Lime Juice, Smoked Paprika and Smoked Sea Salt
My latest obsession is this Avocado mash topped with exciting flavors that will have you licking your lips for more.  I’ve been serving this every week at the local farmer’s market along with sandwiches, burgers, falafels and salads, along with other little treats. This is the first time creating food for the public. In this small town, I wasn’t sure of the response since vegan options are limited here.  So far the feedback is encouraging - overwhelmingly wonderful, and enthusiastic. I’m so grateful that everyone is enjoying the food and coming back for more, it truly fills my heart with joy and gratitude.

Tuesday, July 14, 2015

Chocolate Avocado Coconut Mousse

Chocolate Avocado Coconut Mousse
I’ve got so much avocado lately, sometimes purchasing 15 at a time. I usually buy them very hard and place them in a brown paper bag to ripen. Once they are ripe, I stop the process by storing them in the fridge, this gives me at least another week or two before they start to brown. I Typically don’t buy so many at once, but since making food once a week for the farmer’s market I’ve had to purchase many, and calculating the timing for ripeness is crucial.

Wednesday, July 8, 2015

Lemongrass, Ginger Cashew Cream with Wild Berries

Lemongrass, Ginger Cashew Cream with Wild Berries
A few minutes down the road from my home in the country is the most beautiful and peaceful place I like to go for walks. I especially love to take my dog there because she can roam freely and just be herself. It’s a long trail surrounded by wide, open fields and the sky so big above. Occasionally there’s a jogger or a bicyclist but most of the time it’s just the 3 of us.