Before I was born, my parents lived in a Texas town close to the US / Mexico border. Their time in the southwest would later influence their children through an appreciation of Mexican food. I grew up looking forward to taco night and listening to my parents lament the fact that there were no "real" Mexican restaurants in our area nor did Taco Bell count in any form. As a child I believed them. To me, they were the premier authority on what "real" Mexican food was. As an adult I discovered they were absolutely right.
In my own travels in the southwest I eagerly sought Mexican restaurants run by people from Mexico who really knew how to cook Mexican food. My appreciation for this food deepened, enhanced by the vibrant colors of the peppers and spices used in the dishes. I fell in love with red sauces and green chilis. So when I happened upon this dish on www.fatfreevegan.com, I was delighted to find that it had both of the features that, to me, have become synonymous with good Mexican cooking.
What to Use
The Red Sauce:
Equal part red chili powder and flour (to thicken).
(I used 2 1/2 T of chili powder and 2 1/2 T of flour.)
1/2 T oregano
1/2 t cumin
1/2 t black pepper
1/2 t garlic powder
8 oz can of tomato sauce
Enchilada Filling:
2 1/2 cups of cooked pinto or black beans (I used black.)
1 small onion, finely diced
1 can of green chilies
Other:
1 dozen corn tortillas
What to Do
The Red Sauce:
Mix the dry ingredients together in a bowl. Turn a burner on to medium heat. Put the dry ingredients in the pan. Slowly add the tomato sauce, 2-3 oz at a time to build a thick paste. Make sure to mix while adding to avoid a clumpy sauce. Once all the tomato sauce is in, slowly add 8 oz of water to create a thin sauce. If you do not do this slowly, you will get clumps.
(By some culinary miracle, I did not get clumps!)
Enchiladas:
Mash the beans in a bowl.
(For those of you cooking on limited time, I would recommend simply substituting whole beans for refried beans - already mashed.)
Mix in the onion and can of chilies well.
Heat the corn tortillas in the microwave for 20-30 seconds to make them flexible. While they are heating, cover the bottom of a 9 X 13 baking pan with red sauce.
The rest of the procedure is messy and a lot of fun! The original recipe recommended having a wet cloth to wipe your hands on. Arrange an assembly line as follows: tortillas on the left, followed by the pan of red sauce, followed by the baking pan and finally the bowl with the filling.
1. Dip a corn tortilla into the red sauce. Make sure both sides are coated with sauce.
2. Put the tortilla in the pan so the middle of the tortilla is on the crease of the pan. Add about 3 spoonfuls of filling down the middle of the tortilla.
3. Roll up the tortilla keeping the seam toward the bottom.
4. Repeat this procedure packing the rolled tortillas up against each other.
(I ended up only using 10 of my 12 tortillas due to a bean filling shortage. These fit neatly into the 9 x 13 pan.)
Cook at 350 F for 25 – 30 minutes.
The kitchen smells delicious as my enchiladas bake. Stay tuned for results!
Thursday, March 4, 2010
Tuesday, March 2, 2010
Week 5: Hot Theraflu Stew
This week I subsisted on a steady diet of Theraflu, applesauce and fruit smoothies when I got sucker punched by a nasty bug somewhere between bronchitis and the flu. Vegan Tuesdays will resume on week 6.
Tuesday, February 9, 2010
Week 4: Sweet and Sour "Chicken" with Cashew Nuts
I am proud to claim this recipe as my own. It's simple and delicious.
What to Use
Smart Strips Chick'n Style Strips by LIFELIGHT
Unsalted Cashews (to taste)
1 Medium Onion, Chopped
1 Medium Carrot, Peeled and Shredded
Pineapple Chunks (Optional)
Red Bell Pepper (Optional)
A jar of your favorite Sweet and Sour Sauce
Brown Rice
What to Do
Saute onions and peppers in olive oil until onions are clear. Add carrot, pineapple and thawed chick'n strips. Saute together until all ingredients are warm. Add sweet and sour sauce. I also like to add water to cut the sweetness. Stir it all together, cover it and let it bubble for 5 to 10 minutes. Meanwhile, cook your rice as directed on the package. Cashews should be added last so they retain their crunchiness. Serve over brown rice.
Cooking Time
Approximately 20 minutes.
What I Like About It
This dish is very versatile. Depending on who you are and what you like, you can add a variety of ingredients to make it your own.
I also love the palatable blend of sweet and salty in this dish. The chick'n strips and cashews add a wonderful variety to the texture of the meal. Yum!
What I Don't Like
On some level it bothers me to use store bought sweet and sour sauce. It's just a little too syrupy sweet. I need to create my own recipe that incorporates fresh ingredients while cutting back on the sugar content.
Conclusion
I've been cooking this dish for a long time - much longer than I've contemplated veganism. I started cooking with Smart Strips after reading Jane Goodall's Harvest for Hope. This book opened up the question for me of where my food - especially my meat - comes from. I quickly realized that the packaging in the meat section of my grocery store was extremely vague and nondescript, and for good reason. If Americans had any inkling of the type of conditions animals are raised in for meat, most everyone with a conscience would promptly stop buying it. The good news is, a lot of the meat alternatives that are available are quite delicious. Of course they don't taste exactly like meat, but the create an experience that is similar enough to eating meat that you probably won't miss it much. My exploration of Smart Strips was more about avoiding buying products with origins unknown than veganism. So imagine my delight when I realized that this meal is 100% vegan. Don't you love it when everything falls neatly into place?
What to Use
Smart Strips Chick'n Style Strips by LIFELIGHTUnsalted Cashews (to taste)
1 Medium Onion, Chopped
1 Medium Carrot, Peeled and Shredded
Pineapple Chunks (Optional)
Red Bell Pepper (Optional)
A jar of your favorite Sweet and Sour Sauce
Brown Rice
What to Do
Saute onions and peppers in olive oil until onions are clear. Add carrot, pineapple and thawed chick'n strips. Saute together until all ingredients are warm. Add sweet and sour sauce. I also like to add water to cut the sweetness. Stir it all together, cover it and let it bubble for 5 to 10 minutes. Meanwhile, cook your rice as directed on the package. Cashews should be added last so they retain their crunchiness. Serve over brown rice.Cooking Time
Approximately 20 minutes.
What I Like About It
This dish is very versatile. Depending on who you are and what you like, you can add a variety of ingredients to make it your own.
I also love the palatable blend of sweet and salty in this dish. The chick'n strips and cashews add a wonderful variety to the texture of the meal. Yum!
What I Don't Like
On some level it bothers me to use store bought sweet and sour sauce. It's just a little too syrupy sweet. I need to create my own recipe that incorporates fresh ingredients while cutting back on the sugar content.
Conclusion
I've been cooking this dish for a long time - much longer than I've contemplated veganism. I started cooking with Smart Strips after reading Jane Goodall's Harvest for Hope. This book opened up the question for me of where my food - especially my meat - comes from. I quickly realized that the packaging in the meat section of my grocery store was extremely vague and nondescript, and for good reason. If Americans had any inkling of the type of conditions animals are raised in for meat, most everyone with a conscience would promptly stop buying it. The good news is, a lot of the meat alternatives that are available are quite delicious. Of course they don't taste exactly like meat, but the create an experience that is similar enough to eating meat that you probably won't miss it much. My exploration of Smart Strips was more about avoiding buying products with origins unknown than veganism. So imagine my delight when I realized that this meal is 100% vegan. Don't you love it when everything falls neatly into place?
Friday, February 5, 2010
Week 3: Baked Spinach-Pasta Casserole
This week I was looking for something a little less . . . complicated. I needed a break from spice exploration and was in the mood for a good, simple staple meal. Pasta seemed perfect. This recipe came from the Vegan Handbook, and I found it the same place I found the others, www.fatfreevegan.com.
What to Use
1lb pasta shells (I used whole wheat, size medium.)
1 lb spinach, chopped and steamed until tender (I used frozen.)
2 1/2 C low sodium tomato sauce
1/2 C soy milk
3 cloves garlic, minced
1 T fresh chopped basil (or 1 tsp dried) (I used fresh.)
1/4 C bread crumbs
salt & pepper to taste
What to Do
Cook pasta in boiling water according to directions. Drain.
In a large casserole dish, toss hot pasta with spinach, tomato sauce, soy milk, garlic, and basil.
(Instead of using a casserole dish I used a 9 X 13 baking pan. I mixed up the ingredients in the large pot I used for cooking the pasta, then poured the result into the baking pan. It was a perfect fit.)
Season to taste.
(The problem I encountered here was that the tomato sauce was too acidic. I added sugar to taste.)
Top with bread crumbs.
Bake at 350 degrees, uncovered, for 30 minutes or until bubbly. Serve hot.
(It should be noted that my casserole - perhaps due to the dish - did not bubble.)
Cooking Time
This dish was very quick to make. There was little to no preparation beyond mincing the garlic and boiling the pasta. I would say my total cooking time was 15 minutes for prep and 30 minutes in the oven.
What I Liked About It
Simplicity!
What I Didn't Like
For some reason, despite the tomato sauce and soy milk, this casserole came out dry. Again, it might be because I substituted the casserole dish with a baking pan. I would recommend adding additional sauce before baking, and I wouldn't mess around with tomato sauce, either. I'd go straight for the pasta sauce you buy in a jar. Pick your favorite and apply liberally.
Also consider adding more vegetables. Mushrooms or peas would be a nice enhancement to this meal.
Conclusion
The ease of preparing this dish made up for its dryness, which can be remedied by adding more sauce. If you love Italian food and are looking for a vegan alternative, this is a good choice.
What to Use
1lb pasta shells (I used whole wheat, size medium.)
1 lb spinach, chopped and steamed until tender (I used frozen.)
2 1/2 C low sodium tomato sauce
1/2 C soy milk
3 cloves garlic, minced
1 T fresh chopped basil (or 1 tsp dried) (I used fresh.)
1/4 C bread crumbs
salt & pepper to taste
What to Do
Cook pasta in boiling water according to directions. Drain.
In a large casserole dish, toss hot pasta with spinach, tomato sauce, soy milk, garlic, and basil.
(Instead of using a casserole dish I used a 9 X 13 baking pan. I mixed up the ingredients in the large pot I used for cooking the pasta, then poured the result into the baking pan. It was a perfect fit.)
Season to taste.
(The problem I encountered here was that the tomato sauce was too acidic. I added sugar to taste.)
Top with bread crumbs.
Bake at 350 degrees, uncovered, for 30 minutes or until bubbly. Serve hot.
(It should be noted that my casserole - perhaps due to the dish - did not bubble.)
Cooking Time
This dish was very quick to make. There was little to no preparation beyond mincing the garlic and boiling the pasta. I would say my total cooking time was 15 minutes for prep and 30 minutes in the oven.
What I Liked About It
Simplicity!
What I Didn't Like
For some reason, despite the tomato sauce and soy milk, this casserole came out dry. Again, it might be because I substituted the casserole dish with a baking pan. I would recommend adding additional sauce before baking, and I wouldn't mess around with tomato sauce, either. I'd go straight for the pasta sauce you buy in a jar. Pick your favorite and apply liberally.
Also consider adding more vegetables. Mushrooms or peas would be a nice enhancement to this meal.
Conclusion
The ease of preparing this dish made up for its dryness, which can be remedied by adding more sauce. If you love Italian food and are looking for a vegan alternative, this is a good choice.
Friday, January 29, 2010
Week 2: Garden Gumbo
I know, I know. It's Friday, not Tuesday. But sometimes life gets in the way. I'm sure not even that Tuesdays with Morrie guy visited Morrie every Tuesday.
So this week I made Garden Gumbo courtesy of Susan Voisin and Fatfree Vegan Kitchen. This dish has all the spicy enticement of a traditional Cajun gumbo without the meat.
What to Use
2 tablespoons unbleached white flour
1 medium onion, chopped
1 medium green or yellow pepper, chopped (I used green.)
2 celery ribs, chopped
2 cloves garlic, minced
3 cups vegetable broth
2 15-ounce cans diced tomatoes
8 ounces eggplant or other vegetables, diced*
1 pound sliced okra, fresh or frozen (I used frozen.)
1 16-ounce can chickpeas -- (drained)
1 teaspoon salt -- (or to taste)
1/2 teaspoon black pepper
2 bay leaves
1/4 teaspoon cayenne pepper -- (or to taste)
1-3 teaspoons Tabasco (I used 2.)
1 1/2 teaspoons dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon liquid smoke flavoring (or chipotle chile powder to taste)
(I used 1 full teaspoon of mesquite flavored liquid smoke. This is the first time I ever used liquid smoke and let me tell you - it is mmm mmm good.)
2-3 cups additional broth or water
(I only added a 1/2 cup of additional broth.)
What To Do
In a small skillet, toast the flour over medium-high heat, stirring constantly, until it is a uniform tan color, about the color of whole wheat flour. (If you use whole wheat flour for this, it will of course be darker.) Be very careful not to burn it. Remove from heat and set aside to cool.
(This is something I never tried before - in fact I never even thought of trying it. Quite frankly I'm not sure why the flour has to be toasted. If anyone with more cooking experience knows why, please explain!)
Spray a large non-stick pot lightly with olive oil, and sauté the onions, pepper, and celery over medium-high heat. When the vegetables begin to get brown, add the garlic and browned flour and stir to combine. Add the vegetable broth and tomatoes, stir, and add all the remaining ingredients. The gumbo should have enough liquid to resemble a chunky soup; if it is too dry, add some more vegetable broth or water. Cook for at least 30 minutes, until the flavors have a chance to mingle.
(These instructions are very easy to follow, so there isn't much to add. I will tell you that I boiled the gumbo for a bit longer than 30 minutes to make sure all the vegetables were suitably softened.)
Remove the bay leaves and serve over rice.
(I used basmati rice left over from last week because it was the only rice I had. It blended well with this dish.)
*If you use softer vegetables like zucchini or summer squash, add them after the gumbo has cooked for 15 minutes; adding them earlier will make them mushy. Carrots, eggplant, cabbage, brussels sprouts, and other longer-cooking vegetables can go in with the okra and other ingredients.
Cooking Time
Don't let the long list of ingredients fool you - this recipe was very easy to prepare. The most time consuming part of the process is chopping the vegetables, but once everything goes into the pot all you have to do is stir occasionally. It took me about 50 minutes to make this from start to finish. Not bad at all.
What I Liked About It
Like all gumbos, one of the best things about this one is the wonderful variety of ingredients. It has flavorful everyday favorites like tomatoes, onion and garlic. It has chick peas and okra. All these tastes and textures blend seamlessly together in a Cajun stew spiced with thyme, Tabasco, smoky mesquite and bay leaves. Although the recipe suggests removing the bay leaves, I recommend leaving them in the pot even when you store it. Because gumbo is one of those dishes whose flavor seems to enhance a day or two or three after all those diverse ingredients come together.
What I Didn't Like
After two days of eating the gumbo (I actually made it yesterday), I can't think of much I don't like about it. It's really quite delicious and it's simple to make. My only warning to you is that this recipe produces a massive quantity of gumbo - probably enough to feed my husband and I for a week. I even packed up three big helpings to share at work, and there is still enough gumbo left for the weekend. So if you don't know if you like gumbo, you'd better cut the recipe in half - unless you are feeding an army...of Cajuns.
Conclusion
You should definitely try this recipe, especially if you are a gardener who is capable of growing many of these ingredients in your own back yard. I can't think of a better way to enjoy the fruits and vegetables of your labor than in a big, bubbly, spicy pot of garden gumbo. Yum.
So this week I made Garden Gumbo courtesy of Susan Voisin and Fatfree Vegan Kitchen. This dish has all the spicy enticement of a traditional Cajun gumbo without the meat.
What to Use
2 tablespoons unbleached white flour
1 medium onion, chopped
1 medium green or yellow pepper, chopped (I used green.)
2 celery ribs, chopped
2 cloves garlic, minced
3 cups vegetable broth
2 15-ounce cans diced tomatoes
8 ounces eggplant or other vegetables, diced*
1 pound sliced okra, fresh or frozen (I used frozen.)
1 16-ounce can chickpeas -- (drained)
1 teaspoon salt -- (or to taste)
1/2 teaspoon black pepper
2 bay leaves
1/4 teaspoon cayenne pepper -- (or to taste)
1-3 teaspoons Tabasco (I used 2.)
1 1/2 teaspoons dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon liquid smoke flavoring (or chipotle chile powder to taste)
(I used 1 full teaspoon of mesquite flavored liquid smoke. This is the first time I ever used liquid smoke and let me tell you - it is mmm mmm good.)
2-3 cups additional broth or water
(I only added a 1/2 cup of additional broth.)
What To Do
In a small skillet, toast the flour over medium-high heat, stirring constantly, until it is a uniform tan color, about the color of whole wheat flour. (If you use whole wheat flour for this, it will of course be darker.) Be very careful not to burn it. Remove from heat and set aside to cool.
(This is something I never tried before - in fact I never even thought of trying it. Quite frankly I'm not sure why the flour has to be toasted. If anyone with more cooking experience knows why, please explain!)
Spray a large non-stick pot lightly with olive oil, and sauté the onions, pepper, and celery over medium-high heat. When the vegetables begin to get brown, add the garlic and browned flour and stir to combine. Add the vegetable broth and tomatoes, stir, and add all the remaining ingredients. The gumbo should have enough liquid to resemble a chunky soup; if it is too dry, add some more vegetable broth or water. Cook for at least 30 minutes, until the flavors have a chance to mingle.
(These instructions are very easy to follow, so there isn't much to add. I will tell you that I boiled the gumbo for a bit longer than 30 minutes to make sure all the vegetables were suitably softened.)
Remove the bay leaves and serve over rice.
(I used basmati rice left over from last week because it was the only rice I had. It blended well with this dish.)
*If you use softer vegetables like zucchini or summer squash, add them after the gumbo has cooked for 15 minutes; adding them earlier will make them mushy. Carrots, eggplant, cabbage, brussels sprouts, and other longer-cooking vegetables can go in with the okra and other ingredients.
Cooking Time
Don't let the long list of ingredients fool you - this recipe was very easy to prepare. The most time consuming part of the process is chopping the vegetables, but once everything goes into the pot all you have to do is stir occasionally. It took me about 50 minutes to make this from start to finish. Not bad at all.
What I Liked About It
Like all gumbos, one of the best things about this one is the wonderful variety of ingredients. It has flavorful everyday favorites like tomatoes, onion and garlic. It has chick peas and okra. All these tastes and textures blend seamlessly together in a Cajun stew spiced with thyme, Tabasco, smoky mesquite and bay leaves. Although the recipe suggests removing the bay leaves, I recommend leaving them in the pot even when you store it. Because gumbo is one of those dishes whose flavor seems to enhance a day or two or three after all those diverse ingredients come together.
What I Didn't Like
After two days of eating the gumbo (I actually made it yesterday), I can't think of much I don't like about it. It's really quite delicious and it's simple to make. My only warning to you is that this recipe produces a massive quantity of gumbo - probably enough to feed my husband and I for a week. I even packed up three big helpings to share at work, and there is still enough gumbo left for the weekend. So if you don't know if you like gumbo, you'd better cut the recipe in half - unless you are feeding an army...of Cajuns.
Conclusion
You should definitely try this recipe, especially if you are a gardener who is capable of growing many of these ingredients in your own back yard. I can't think of a better way to enjoy the fruits and vegetables of your labor than in a big, bubbly, spicy pot of garden gumbo. Yum.
Friday, January 22, 2010
No Hurry Vegetable Curry: Spicy-Bland
Many days have passed since the No Hurry Vegetable Curry filled our house with the earthy aromas of curry and basmati rice. Yum. I'm sorry to report I was not thrilled with this dish. It seemed like something was missing.
What I Liked About It
This dish was very easy to prepare. The slow cooker does most of the work. I would say total prep-time was 20 minutes for vegetable chopping and onion sauteing.
I also rather enjoyed the sumptuous aroma of simmering curry. It created a third-world mood in the house that excited my adventurous side.
What I Didn't Like
Generally when one tastes a curry dish with a coconut milk base there is an underlying sweetness to counter the spiciness. Although in this dish the spices were not overwhelming - in fact they were a bit understated - a general lack of sweetness made the flavor almost spicy-bland, if such a thing exists. I even substituted sweet potatoes for the Yukon golds. Hmm. Perhaps some dried cranberries would jazz it up. I'm not sure.
Conclusion
I encourage you to try the dish. It was easy to make and is definitely different from anything you've probably cooked in a while. Like curry, variety is one of life's finest spices. If you do give it a go, I recommend experimenting. Add an ingredient for sweetness and report back to let me know how it turned out.
Namaste!
What I Liked About It
This dish was very easy to prepare. The slow cooker does most of the work. I would say total prep-time was 20 minutes for vegetable chopping and onion sauteing.
I also rather enjoyed the sumptuous aroma of simmering curry. It created a third-world mood in the house that excited my adventurous side.
What I Didn't Like
Generally when one tastes a curry dish with a coconut milk base there is an underlying sweetness to counter the spiciness. Although in this dish the spices were not overwhelming - in fact they were a bit understated - a general lack of sweetness made the flavor almost spicy-bland, if such a thing exists. I even substituted sweet potatoes for the Yukon golds. Hmm. Perhaps some dried cranberries would jazz it up. I'm not sure.
Conclusion
I encourage you to try the dish. It was easy to make and is definitely different from anything you've probably cooked in a while. Like curry, variety is one of life's finest spices. If you do give it a go, I recommend experimenting. Add an ingredient for sweetness and report back to let me know how it turned out.
Namaste!
Tuesday, January 19, 2010
Week 1: No Hurry Vegetable Curry
I found this recipe by Robin Robertson on www.fatfreevegan.com. It came from a book titled Fresh From the Vegetarian Slow Cooker:
What to use:
1 tablespoon peanut oil -- (I used olive oil.)
2 large carrots -- sliced diagonally
1 medium yellow onion -- chopped
3 cloves garlic -- minced
2 tablespoons curry powder
1 teaspoon ground coriander
1/4 teaspoon cayenne
2 large Yukon gold potatoes -- peeled and diced (I used yams.)
8 ounces green beans -- cut 1-inch thick
1 1/2 cups chickpeas -- rinse, if canned
15 ounces canned tomatoes -- drained (I used stewed tomatoes.)
2 cups vegetable stock (fatfree)
1/2 cup green peas, frozen -- thawed
1/2 cup canned coconut milk -- (I used lite, low fat coconut milk.)
What to do:
1. Sauté the onion in oil until softened, about 5 minutes. Add the spices and stir to coat.
(My coriander was old and had turned into light brown fluff similar in appearance to brown sugar. I tasted it because I was suspicious that my husband had put brown sugar in an empty coriander jar. He hadn't. The coriander, over time, had simply become weird. Further investigation is necessary. I used it anyway.)
2. Transfer the vegetable mixture to your slow cooker & add potatoes, green beans, beans, tomatoes & soup.
(I also added my carrots and garlic here. I'm not sure why these were omitted by the recipe on the website. There was some initial panic - it didn't look like everything would fit in my 2 quart slow cooker. Luckily everything did fit.)
3. Cover and cook on Low for 6 to 8 hours.
(I turned on my slow cooker at 9 AM and instructed my husband to turn it off between 3 and 5 PM. I will be at work. Two hours into the cooking process the house smells like curry and takes me back to the days I traveled in India.)
4. Just before serving add the peas & coconut milk and season with salt to taste. Adjust other seasonings if necessary.
Results:
The jury is still out on this recipe. When I get home from work tonight I'll add the peas and coconut milk, allowing the recipe to stew for a little while in the slow cooker. It will be stored in the refrigerator overnight and we'll eat it for dinner tomorrow night over basmati rice.
More details to follow...
What to use:
1 tablespoon peanut oil -- (I used olive oil.)
2 large carrots -- sliced diagonally
1 medium yellow onion -- chopped
3 cloves garlic -- minced
2 tablespoons curry powder
1 teaspoon ground coriander
1/4 teaspoon cayenne
2 large Yukon gold potatoes -- peeled and diced (I used yams.)
8 ounces green beans -- cut 1-inch thick
1 1/2 cups chickpeas -- rinse, if canned
15 ounces canned tomatoes -- drained (I used stewed tomatoes.)
2 cups vegetable stock (fatfree)
1/2 cup green peas, frozen -- thawed
1/2 cup canned coconut milk -- (I used lite, low fat coconut milk.)
What to do:
1. Sauté the onion in oil until softened, about 5 minutes. Add the spices and stir to coat.
(My coriander was old and had turned into light brown fluff similar in appearance to brown sugar. I tasted it because I was suspicious that my husband had put brown sugar in an empty coriander jar. He hadn't. The coriander, over time, had simply become weird. Further investigation is necessary. I used it anyway.)
2. Transfer the vegetable mixture to your slow cooker & add potatoes, green beans, beans, tomatoes & soup.
(I also added my carrots and garlic here. I'm not sure why these were omitted by the recipe on the website. There was some initial panic - it didn't look like everything would fit in my 2 quart slow cooker. Luckily everything did fit.)
3. Cover and cook on Low for 6 to 8 hours.
(I turned on my slow cooker at 9 AM and instructed my husband to turn it off between 3 and 5 PM. I will be at work. Two hours into the cooking process the house smells like curry and takes me back to the days I traveled in India.)
4. Just before serving add the peas & coconut milk and season with salt to taste. Adjust other seasonings if necessary.
Results:
The jury is still out on this recipe. When I get home from work tonight I'll add the peas and coconut milk, allowing the recipe to stew for a little while in the slow cooker. It will be stored in the refrigerator overnight and we'll eat it for dinner tomorrow night over basmati rice.
More details to follow...
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