Curry in a Hurry

Hola Lovelys!
     So if any of you have been following me on Instagram @kittyfittz (http://yooying.com/kittyfittz) you would have seen that I have posting quite a bit of food on there, as well as promising to give up some recipes.  You can also see the pictures of the two dishes I will be featuring today on my Instagram profile.
     This week, I am posting the recipes for my Zucchini Bread and Indian Tomato Cilantro Curry, (and ya'll know I already LOVE all kinds of curry).  So first up! The Curry dish.

     It is a recipe I adapted from a cooking blog called The Wanderlust Kitchen.  Originally the recipe called for chicken as the main protein....but c'mon people, this is a vegan blog, so we have to do some change ups to make this dish as full of love and compassion as possible.  Instead of chicken I used Fava Beans (soaked overnight, and a can of Yves Vegetarian cuisine Chick Peas.  I like using Yves for my canned veggies because they do not line their cans with dairy or BPA so win, win, winning!

Step 1. Preparing the Protien
-Wash Beans in mesh colander and drain off excess water as well as you can.
-Put beans in a large ziplock bag and marinate in the juice of a whole lemon and 2 tsp. of Chili Powder
-Let sit until needed.

Step 2. Preparing the Sauce
You will need:

• 1 bunch of fresh cilantro, bottom two inches of stems removed
• 4 cloves of garlic
• 3 Serrano chilies, seeds and membranes removed
•  fresh lemon juice (half the lemon)
• 1 Tbsp. water
• 2 Tbsp. Coconut Oil
•  ground black peppercorns (to taste)
• 1 tsp. crushed red pepper flakes
• ½ tsp. cumin powder
• half of a red onion, chopped
• 2 Tbsp. organic coconut palm sugar
• 1 Tbsp. minced ginger root
• 2 large tomatoes, diced
• 1 tsp. turmeric/basic curry powder
• ⅓ c. canned unsweetened coconut milk (or fresh if you are lucky)

Step 3. Making the Sauce
Put the cilantro, garlic, Serrano chilies, ½ tsp. cumin, lemon juice, and 1 Tbsp. water in the bowl of a food processor or blender. Process 20-30 seconds, or until the mixture forms a paste.  It didn't form a "paste" for me as much, but it still worked wonderfully, so don't be disappointed if it is still watery.

Step 4. Turn up the Heat
Heat the coconut oil in a wok or heavy bottomed skillet over medium-high heat. Add the black pepper and red pepper flakes and let cook in the oil for 1 minute. Add the cumin, onions, and brown sugar to the pan and toss to coat the onions in the spices. Let cook for 6-8 minutes, or until onions are nicely browned.
Now you can add your beans to the pan and stir until it it coated in the onions and spices.  Cook down, covered, for 3 minutes.

Step 5:Turn down the Heat
Reduce the heat to about medium and add the ginger, chopped tomatoes, turmeric/curry powder and stir well.  Now is also the time to add the sauce you made in the food processor.  Cover again, and cook for 3 minutes.

Step 6: Go cocoNUTS!
Add the coconut milk and let everything come to slow boil over medium heat while covered.  When this happens reduce to low heat and simmer for 5 more minutes.  That's it! Enjoy! (if it is too spicy you can add a little more coconut sugar until it tastes right)

Serve over rice.
(Kudos to The Wanderlust Kitchen for this great recipe that is so easily adaptable to the vegan way :D)


Zucchini Bread Time!  My cousin introduced me to this recipe about 3 years ago and Ive been making it ever since.  Here's what to do.

Ingredients

• 6 tbsp ground flax seeds
• ½ c warm water
• 2 c Coconut Palm Sugar
• 1/4 cup Melted Coconut Oil
• ½ c applesauce
• 2 tsp vanilla
• 2 to 2½ c grated zucchini (~4 medium-sized ones)
• 3 c all-purpose flour/Gluten-Free Flour (replace the 3rd cup with whole wheat flour if desired)
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tbsp cinnamon
• 2 tsp nutmeg
• 1 tsp salt
• 1 c raisins, dried cranberries, or chopped dates (optional)
• Desired amount of chopped almonds or walnuts...or BOTH!

 (Remember to have some of of the berries and nuts left over so you make a topping for your bread)

 What to do

1. Grease two loaf pans.
2. Mix together flax seeds and warm water.
3. Add sugar, oil, applesauce, and vanilla; beat well.
4. Add grated zucchini; stir until combined.
5. In a separate bowl, sift together remaining dry ingredients.
6. Add dry mixture to wet and stir just until dry ingredients are moistened and everything is incorporated evenly; some lumps are fine. If adding additional mix-ins, fold them in now. Divide batter between prepared pans.
7. Bake at 350 for 50-60 minutes, or until knife inserted in center of loaf comes out clean. Let cool a few minutes before slicing.