Curry Cups

Potato Coconut Curry Cups

This Wednesday was an appetizer potluck at my sisters place. I decided to create a new recipe for my appetizer and created Potato Coconut Curry Cups. I had an open package of filo in my fridge that needed to be used. Plus recently I've been buying bags of potatoes to eat and needed to use some of them up as well.

At first I thought about boiling and mashing the potatoes with the coconut milk and spices and make sort of a filo samosa. (good thing I didn't because someone else bought samosa's). I then decided to just cube them small and saute them with onion, a lot of garlic and mess of indian spices including hot curry powder. After the potatoes were almost cooked I added about 1/2 a can of coconut milk to make the filling nice and creamy then added some fresh chopped cilantro.



the filling..

The filling came out so good I plan on making it again just as a side dish. I couldn't stop eating it. I told my friend Natalie that she'd be lucky to try one because I'd eat it all up. Alas I didn't eat it all and filled up some filo squares that I had brushed melted earth balance in between each layer of filo.



ready for the oven..

After placing them into mini cupcake pans (which were brushed with more earth balance) I brushed the top with even more earth balance...they were very decadent and delicious and everyone enjoyed them.

Spaghetti and Beanballs-V'con

Spaghetti and Beanballs from Veganomicon

The beanball recipe from veganomicon is ridiculously delicious. The recipe reminded me of something that I use to make in my early vegetarian days from a not so great old ass cookbook. So I was a bit wary of how these would come out. I think Peter was too..he kinda made a face when I told him we were having spaghetti and beanballs for dinner. We were both very surprised at how good they were (and super easy to make). I used a very red wine heavy sauce that my maa made for us for after Reno's birth that has been in the freezer for quite some time now. Luckily the freezer has been kind to it and it was still good. I also chose to fry the beanballs instead of baking them. I highly recommend frying them. I can't imagine them tasting as good without the bits of fried outside on them.



the simmering beanballs

What's great about this recipe is that it makes quite a bit (for 2 people). So you have leftovers to make delicious beanball subs the next day...



Beanball Sub...

...with bits of leftover spaghetti left on it.

Breakfast for Dinner..

Mushroom and Kale Strata w. Paprika Breakfast Potatoes and Tempeh Bacon


I love having breakfast for dinner. Mostly because I don't eat breakfast for breakfast. Meaning I usually just eat a bowl of cereal with some soy milk or run to the store for some iced espresso goodness and a vegan scone from Whole Foods. This evening I dragged everything out of my fridge and realized I had everything I needed to make V-con's Mushroom and Spinach Strata (except for the spinach, I subbed kale).

The strata might just be one of my favorite recipes. It was so delicious and so easy to make that I think everyone should make it for brunch this weekend. It is also very versatile as long as you have the ingredients to make the custard and some bread you can really use whatever veg you have on hand. I will be making this for our New Years Day breakfast this year along with some other recipes I've been meaning to try out.



The strata out of the oven.

Flickr

IMG_2195, originally uploaded by jenofur.

Potato, Carrot + Parsnip Pancakes, "Cheater" Baked Beans and Garlicky Broccoli


I'm not ignoring my Flickr account anymore and am trying to post my photo's from that account so if things go weird for a bit that's why.

Now for the food...my sister was coming over for dinner on tuesday..she is very hard to cook for I think. She agreed that she would eat potato pancakes so I made them and threw in some parsnips and carrots for deliciousness. She also said she would eat broccoli...done. Then she asked if our friend Rachele could come, I said yes. That's when I needed to make more food. So I made "cheater" baked beans from V-Con. These were delicious. I wasn't so sure about them at first because I"m use to the baked beans my mom makes, which are also cheater, she just doctor's up canned baked beans and they are a bit sweet. V-con's aren't sweet...but they are damn tasty. My sister even managed to eat a few of them. They made Peter happy as well because of his love for all things molasses.

Pumpkin Baked Ziti take 2!

Pumpkin Baked Ziti w. Caramelized Onions + Sage Crumb Topping from Veganomicon

Forget any negative things I said about the Pumpkin Baked Ziti from Veganomicon a few weeks ago. I remade it. I loved it. It came out of the oven so creamy and delicious, not dry and bland like the last time. I made the Cashew Ricotta the same as the last with the only change being herbs de provence instead of basil (it's what I have). In all seriousness I could eat and have eaten the cashew ricotta with a spoon. I'm in love with it.

I used rigatoni pasta instead of penne this time and I have a feeling this is what made a difference. I can't explain my reasoning for this though..it's like when you remember a dream but can't get it out in words when you are trying to tell someone your dream. It's very frustrating.

For the Sage Crumb Topping I used all the ingredients listed but didn't follow the amounts because I was in a hurry.

I might make this for x-mas at the in-laws so that I have something to eat. It will be dangerous bringing something delicious made of tofu into that house. If Peter's father finds out there is tofu in his house I'll never hear the end of it.