the whole plate. » curry

raw cravings.

leslie — Tue, 08 Dec 2009 15:00:27 +0000

I’ve been eating a lot of raw food lately – at minimum a good third of the time. It’s been going on for a few weeks, and particularly when dinner time comes around, I find myself so satisfied by meals that don’t require the stove. Below would be my Friday evening dinner with Danielle, a perfectly monstrous Bonobo’s salad with walnut veggie paté, which may or may not have been followed by wine, a microphone, and Journey.

It’s funny how unpredictable cravings can be: while I’d expect the decrease in temperature to bring along a yen for hot soup and comforting casseroles, it has only increased my desire for fresh foods. I’ve been having all sorts of fun with vegan sushi, nut patés, marinated vegetables, and tasty salad dressings.

Of course, I’m not becoming raw or vegan or anything else. I’m just listening to what I crave and rolling with it. Six weeks ago I was eating steaming curried stews every other day. Today, however, I cannot wait to wrap this paté up in nori with some sprouts for dinner. A month from now? I might be on a bread and hot soup kick. Only time will tell.

I don’t feel well schooled enough yet to truly understand how to make a satisfying raw dish without a recipe [I know, who am I to actually be following recipes?]. There was a time when I didn’t believe I could be satisfied by a raw meal, but I’m discovering that it all comes down to proportions: as long as I kick that magazine advice on portion sizes and balanced plates firmly out of my head [I try to do that all the time anyway], I do in fact stay mentally and physically satiated.

Over the weekend, in the midst of snow and roasted vegetables, I decided to attempt my own dish. I had a small head of cabbage and the idea to pair it with curry, and while I considered cooking it, I was really craving something in the raw.

The recipe could probably use a little tweaking, but I thought I’d share it anyway:

raw cabbage curry

4 c red cabbage, chopped
2 carrots, shredded
1/4 c raisins
3 T evoo
1 T apple cider vinegar
2 t agave
2 t curry powder
1/2 t cumin
1/4 t turmeric

Whisk together olive oil through turmeric until well-combined. Toss with cabbage, carrots, and raisins.

One of the best parts about raw recipes is how easy many are to make – just chop, toss, and eat. This is pictured without the raisins and carrots, because I decided those would be good additions after I had already eaten it [my sister, who ate this twice, also agreed].

So, my second raw recipe [the first was delicious in the summertime]. I’ve always believed the best way to learn to cook – or un-cook, in this case – is simply by doing. I suppose that means more raw fun is on its way!

What are you craving these days?

kitchen magic.

leslie — Tue, 24 Nov 2009 15:51:26 +0000

New GoBackpacking post!

I made something yummy last night.

It was one of those perfect culinary evenings. The idea popped into my head last week, when I was filling out Brooke‘s survey, and the produce required basically made up the only items on my grocery list this week, as I head to Connecticut tomorrow.

The timing of everything was perfect. I chopped the last piece of squash just as the curry finished toasting. The oven buzzer rang just as I loaded the final plate into the dishwasher. Even though I was snacking on roasted cauliflower as I cooked [what, normal people don't do that?], my stomach began to growl just as I was stirring in the finishing touch of kale.

It was simple, relaxing kitchen magic: the ideal way to unwind on a Monday evening.

autumn coconut cashew curry

2 T coconut oil
2 c brussels sprouts, quartered
2 c almond milk
1/4 c cashews
2 T dried, unsweetened coconut
1/2 c onion, chopped
1 clove garlic, minced
2 t curry powder
1 c chickpeas
1 c winter squash, cut into 1″ cubes
1 c sweet potatoes, cut into 1″ cubes
6 c kale*
salt and pepper

*not really a necessary component – I just add greens to everything.

Preheat oven to 400. Toss brussels sprouts in coconut oil; roast for 20 minutes.

In blender or food processor, blend cashews and coconut until paste forms. Add almond milk; blend until well combined.

In medium pot, sauté onion until browned. Add garlic, sauté 30 seconds. Add curry, sauté another 30 seconds to toast. Add chickpeas, squash, sweet potatoes, and almond milk mixture. Bring to a boil; lower heat and simmer, covered, 15-20 minutes. Add brussels sprouts; simmer about 10 minutes. Add kale; when bright green and wilted, remove from heat, stir in salt and pepper to taste, and serve.

Oh, deliciousness. I wish it had photographed a bit better, but there is a nice amount of sauce at the bottom, which is extra wonderful.

I know most people aren’t feeling the urge to cook right now, with elaborate menus in their Thursday futures. But as traditional Thanksgiving food [save for pumpkin pie] ranks rather low on my list of likes [more on that later], I’m happy to get some good home-cooking in before heading out of town.

What is your idea of kitchen magic?

halloween eats.

leslie — Sat, 31 Oct 2009 14:31:46 +0000

Happy Halloween!

I finally came up with a costume on Thursday, and thankfully I had all but one small piece already in my possession, so I am easily set for tonight. It might be less “inspired” than I’d like, but it’s just one evening, after all. As an ex-stylist [oops, there's some personal info], this holiday can be a dream – or a nightmare. I hope to see more of the former throughout my wandering this evening, as New York can be an interesting place to be [just as long as I go nowhere near the village - once is enough for that experience].

Anyway, we’re here for food, right?

In honor of the holiday, I thought I’d share a couple pumpkin-infused meals I’ve enjoyed this week. This was my first time roasting an actual pumpkin, and I have to say that I have a newfound respect for my dad’s ability to carve one of these. Chopping that innocent-looking orange sphere required some severe arm strength [thank you, chaturangas].

After winning the war with the use of an excessively-sized cleaver, I roasted the pumpkin for 45 minutes in a 425 degree oven. Half the flesh was then pureed, and the other half put to use in a perfect autumn salad, which included:

beet greens
baby spinach
one large roasted beet, sliced
roasted pumpkin
chickpeas
evoo
maple syrup

The season at its very finest. [Beet greens are a lot like Swiss chard; I had never tried them before this week, but they may become a household staple].

And then I made curry, because nothing tastes better when it’s dark and damp outside.

pumpkin curry for one

1/2 T coconut oil
1/2 c sweet onion, chopped
1/2 t curry powder
1/4 t coriander
1/4 t cumin
1/8 t ground ginger
1/8 t cayenne pepper
1 c cauliflower florets
3/4 c okra, chopped
1/2 c chickpeas, cooked
1/2 c milk [I had almond on hand]
1/4 c pumpkin puree
salt and pepper to taste

Heat oil in medium pot. Sauté onion until soft; add garlic; sauté another minute. Add spices; sauté about 30 seconds, until fragrant. Add cauliflower, okra, chickpeas, milk, and pumpkin. Stir well to combine.

Bring to a boil; lower heat and simmer, covered, about 15 minutes, until vegetables are coooked and some liquid has been absorbed. Stir in salt and pepper to taste.

My sister said she could smell how tasty this was from the hallway outside our apartment. That’s usually a good sign.

I hope you all enjoy your day of dress-up, and if you’re outside the US, simply enjoy your weekend!

What is your favorite use for pumpkin?

almost two-four.

leslie — Mon, 19 Oct 2009 16:18:57 +0000

So, my birthday is this Saturday. Not a landmark year, unless you consider the last birthday before the quarter-century mark a milestone – I’ll be 24.

I actually feel as though I’ve been meant to be in my mid-twenties for a while now, so I’m feeling pretty good about turning a year “older.” [Because twenty-anything is not old, even if I have friends who are married]. 23 was a tough year, so I’m ready to move on to a fresh one.

I’ve never been one to hype my birthday or expect grand celebrations – I’ve done the crazy nights out a couple times, but this year, I plan to spend the day more quietly. I don’t need to do a lot to celebrate – just a nice bottle of wine, a good outfit, the people I love. Maybe some vegetables too.

Some birthday essentials:

A fancy family meal in a couple weeks – I didn’t reserve a spot at Blue Hill in time, but other ideas are currently being debated. Suggestions are welcome. :)

Fall inspired attire. [Not winter clothing, as the absurd New York weather had us in last weekend].

A home-cooked, Leslie-style dinner. [This would be remnants-of-the-fridge curry].

Wine, of course – my favorite beverage.

Some autumn sun, I hope.

Some theater, perhaps. [As you can see from the box, another of my passions].

Likely, there will also be chocolate, which I actually prefer to cake.

How did you spend your birthday this year?

cruciferous bribery.

leslie — Sat, 19 Sep 2009 13:18:57 +0000

Hello! Happy New Year to any fellow Jews who are reading!

I’m heading off to synagogue, but I wanted to pop in and share a recipe, because it was very tasty.

When I arrived at my parents’ to begin holiday prep, my mom mentioned she had purchased a head of cauliflower with me in mind. As in, “Leslie, will you cook dinner for us? I bought a vegetable in order to bribe you.”

I was instantly inspired to make curry, and throughout the packed day of cooking and baking (yes, me – baking!), I did a thorough inspection of the cabinets to investigate ingredient options. I love cooking in my mom’s kitchen because a) she has a ton of counter space, b) she stocks the highest quality spices, and c) there is never a shortage of vegetables.

We needed a break and a good reward, and this hit the spot:

peanut cauliflower curry

evoo
one small head of cauliflower
1/2 large red onion, chopped
1 red bell pepper, chopped
1 t sweet curry powder
1 t ground coriander
2 c vegetable broth
2 T peanut butter
2 c spinach
salt and pepper to taste
peanuts to garnish

Heat oil in large pot. Add onion; sauté about 7 minutes. Add ginger, sauté another minute. Add spices, sauté about 30 seconds, until fragrant. Add broth, cauliflower, and pepper and bring to a boil. Lower heat and simmer, covered, about 12-15 minutes, until cauliflower is tender. Stir in peanut butter; simmer another minute to combine. Remove from heat; fold in spinach until wilted. Season with salt and pepper; garnish with peanuts before serving.

I served it with quinoa and added chickpeas to mine to bulk it up:

I really, really love curry. Sometimes I forget how wonderful it is, but as the weather cools, there are few dishes so satisfyingly packed with flavor. I foresee a lot of these bowls in the coming months.

Can anyone else be bribed with vegetables? What foods might persuade you?

stewing.

leslie — Sun, 13 Sep 2009 14:51:54 +0000

The gloomy weather we’ve had the past few days really put me in the mood to cook. I was briefly warmed by adrenaline on Friday night, witnessing Derek Jeter make baseball history in person (baseball fans, anyone?). Though the elation throughout the stadium was certainly electric, the high did eventually pass, and the two hour rain delay, raw air, and swirling mist set a permanent chill in me. I was in desperate need of some real cooking: standing over the countertop chopping and peeling, stirring a pot on the stove, breathing in the heat and aroma as flavor builds.

Good thing the vibe hit me – I bought some beautiful fresh cranberry beans earlier in the week, and the process of deshelling, while somewhat therapeutic, was a little tedious. I didn’t mind though – they were just so pretty to look at.

Once the beautiful beans were out of their shells, I wanted to whip together something warm and filling. I needed that from the inside, since the weather outdoors wasn’t much help.

curried sweet potato, eggplant, and cranberry bean stew (serves 2)

1 c fresh cranberry beans, shelled
~ half medium eggplant, cut into 1/2″ cubes
1 large sweet potato, steamed and mashed
2 c vegetable broth
4 c Swiss chard, coarsely chopped
1 t curry powder
1/2 t coriander
1/2 t cumin
1/2 t garam masala
salt and pepper to taste
1/4 c cashews, for garnish

Preheat oven to 400. Roast eggplant for 15 minutes. Meanwhile, cover cranberry beans with water in medium pot; bring to boil and simmer, covered, 15-20 minutes, until cooked. Drain beans and set aside.

Add spices to pot over low heat, sauté about 30 seconds until fragrant. Add vegetable broth, mashed sweet poatotoes, roasted eggplant, beans, and chard. Stir and simmer 5-7 minutes, until chard has wilted. Remove from heat; add salt and pepper to taste. Garnish with cashews before serving.

This was exactly what I was craving: a steaming, veggie-heavy, one dish meal. Swiss chard becomes so sweet when it’s cooked; along with the sweet potato, it was a nice contrast to the roasted eggplant and savory spices. Mmm. Glad I have leftovers.

What do you make when you get the urge to spend time in the kitchen?