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Pumpkin Curry with Crispy Tofu

November 23, 2015

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I’m not one of those people that die for pumpkin… I don’t order pumpkin spice lattes, and stay away from pumpkin scented candles… but our local Thai restaurant has this pumpkin curry that is AMAZING, so I’ve been trying to track down a copycat recipe.  This one is pretty close (and delicious nonetheless) and perfect to whip up in lieu of takeout on those lazy winter nights.

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Pumpkin Curry with Crispy Tofu
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recipe via The Pig & Quill
Pumpkin Curry with Crispy Tofu
Print Recipe
recipe via The Pig & Quill
Ingredients
For the Curry
Servings:
Instructions
  1. To make the tofu: Preheat broiler and line a rimmed baking sheet with foil. Combine olive oil, maple syrup and spices in a large bowl, then toss tofu until fully coated. Arrange tofu in a single layer and broil for 10 minutes or until browned/crispy. Toss and broil for 10 more minutes until crisped.
  2. To make curry: Add all curry spices (cumin through cinnamon) to a large, dry skillet and toast until fragrant.
  3. Add toasted spices, pumpkin, coconut milk, garlic, apple cider, maple syrup and salt and blend until smooth.
  4. In the same skillet you used to toast the spices, add cooking oil and heat over med-high flame. Add veggies (except peas) and stir-fry until crisp-tender - about 3-5 mins. Add blended curry mixture and peas & cook until heated through.
  5. Serve curried veggies over rice/quinoa with tofu, peanuts and basil.
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Tasty

Mango Avocado Salad with Crunchy Chickpeas and Creamy Coconut Dressing

July 13, 2015

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I’m trying this new “be really healthy Sunday night through Friday morning” routine and that basically means a lot of salads.  Sadly, my balsamic vinaigrette can get a little stale, so I have been on the hunt for some tasty replacements – and this 10th Kitchen recipe fits the bill! Even my dad (who wouldn’t choose a salad as his first choice) loved it!

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Mango Avocado Salad with Crunchy Chickpeas and Creamy Coconut Dressing
Print Recipe
I'm trying this new "be really healthy Sunday night through Friday morning" routine and that basically means a lot of salads. Sadly, my balsamic vinaigrette can get a little stale, so I have been on the hunt for some tasty replacements - and this 10th Kitchen recipe fits the bill! Even my dad (who wouldn't choose a salad as his first choice) loved it!
Servings
2 people
Servings
2 people
Mango Avocado Salad with Crunchy Chickpeas and Creamy Coconut Dressing
Print Recipe
I'm trying this new "be really healthy Sunday night through Friday morning" routine and that basically means a lot of salads. Sadly, my balsamic vinaigrette can get a little stale, so I have been on the hunt for some tasty replacements - and this 10th Kitchen recipe fits the bill! Even my dad (who wouldn't choose a salad as his first choice) loved it!
Servings
2 people
Servings
2 people
Ingredients
For dressing
For roasted spicy chickpeas
For salad
Servings: people
Instructions
  1. Preheat oven to 400 degrees. Toss chickpeas, olive oil, and curry powder on a cookie sheet lined with aluminum foil.
  2. Roast chickpeas for 30-40 minutes until crunchy. Remove from oven and let cool.
  3. Make dressing by combining all ingredients in a blender or food processor and process until smooth.
  4. Divide spinach and cabbage between two big plates, and top with carrot ribbons, roasted chickpeas, mango, avocado and cilantro.
  5. Drizzle with dressing and toss to combine.
Recipe Notes

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Tasty

Sriracha Lime Veggie Bowl

June 17, 2015

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As the temperature heats up I find myself wanting to be in the kitchen less and less.  Sadly this doesn’t correlate with my appetite, and I still have to feed myself throughout the day. Luckily I picked up a copy of The Sprouted Kitchen’s Bowl + Spoon and my outlook on whipping up a quick meal has totally changed.  I often associate quick  meals with unhealthy or unsatisfying options, but this whole “bowl” concept is THE BEST.  While Sprouted Kitchen has so many healthy recipes, I was inspired to create one of my own… I love it so much I’ve been eating it for lunch and dinner multiple times a week (for the last couple of months).  The fact I’m STILL not sick of it just confirms how tasty it is!

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Sriracha Lime Veggie Bowl
Print Recipe
Sriracha Lime Veggie Bowl
Print Recipe
Ingredients
Servings:
Instructions
  1. Cook rice according to recipe and stir in 2 tablespoons of coconut milk at the end (keep it covered for an additional minute or so to allow the rice to soak in the coconut milk).
  2. While rice is cooking, dice veggies to desired size (I peel the carrots for long strands and shave the cabbage into thin strands - this could also be a fun dish to bust out the Spiralizer!)
  3. Sprinkle shredded coconut into rice/coconut milk mixture and stir. Top with juice of 1/2 a lime.
  4. Portion into a serving bowl and top with assorted veggies (use as much or as little as you like of everything).
  5. Drizzle juice of remaining half of lime and Sriracha, as well as sesame seeds.
  6. Garnish with cilantro (I love cilantro so I use a ton) and enjoy!
  7. Be sure to make a bowl for lunch using the leftovers!
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Do you have any easy weekday meals you like to whip up?!

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