Fakey fake Green Curry with Cauliflower and White Kidney Beans

I loves me some fake green curry. I find the mingled flavours of this dish to be utterly seductive. This is a variation on a theme, but it's got the virtues and none of the vices. Served with crusty bread, socca, quinoa, brown jasmine rice, millet, or even just a side of steamed broccoli, and you have yourself a winner. We went with socca spiked with fennel seed for some echo and fun.

ingredients:

2 tbsp coconut oil

1 onion

2 shallots

3 cups white kidney beans

1 cup sliced dried mushrooms

3  cups green peas

1 cup celery, chopped

2 cups carrot, diced

1 small  cauliflower, cut into florets

3 cups sweet potato, diced

1 1/2 tsp fennel seed

2 tsp chili powder

4-5 tsp sea salt

black pepper

1 can coconut milk (organic, 400 ml)

1 can water

1/2 cup fresh cilantro, minced (I used 40 g)

1/2 cup fresh basil, minced (I used 40 g)

1 tbsp lime juice

directions:

1. turn the crockpot onto medium heat, and set the timer for 4 to 6 hours

2. layer the ingredients in as listed up to and including the coconut milk

3. when the food is almost ready, adjust the salt and pepper, and add the cilantro and basil. Stir, and then shut it off. If possible, allow it to sit for a while before using, to allow the flavours to meld.

4. stir

5. serve with a extra lime juice and very very finely minced ginger to taste

For me these flavours work exceptionally well together. I hope you enjoy them too.

Shredded Kohlrabi and carrot salad

Kind of coleslaw but not even remotely. Kohlrabi is more like broccoli hearts than cabbage, and the flavours of this owe nothing to the creamy or oily picnic standby. The fresh herbs kick this up in spritely spring freshness, and the sweetness of the kohlrabi, carrot, and grape tomatoes are a lovely foil for the hint of balsamic.

ingredients:
2 large kohlrabis
2 medium carrots
1/4 cup fresh herbs, chopped
balsamic vinegar
sea salt
black pepper
1/2 tsp sea lettuce
1/2 pint quartered grape tomatoes


directions:

1. shred the kohlrabi and carrots using a large holed grater. If your kohlrabi is particularly juicy, squeeze out the shreds before using them to get rid of extra moisture so your salad isn't watery.
2. chop your tomatoes into quarters
3. coarsely chop your herbs
4. combine and toss with balsamic vinegar, sea salt, black pepper, and a little sea lettuce (or dulse) (if desired)

So simple and refreshing. It also kept well and was nice the next day for lunch ...

Chili Con Broccoli -- Continuing Crockpot Adventures

Oops, I just realized that athough I had posted the cornmeal polenta that I made as a side for this dish -- actually, I sliced it and used it as a base, and put the chili on top -- yum -- I neglected to post this recipe. It was sitting there, languishing in my 'drafts' section. Sorry!

It's quite zesty and bright in its flavours -- not as mellow as the chickpea stew from a week or two ago. However, we enjoyed it very much, and the mellowness of the polenta was an excellent foil for these flavours.

ingredients:

2 tbsp extra virgin coconut oil

1 onion finely chopped -- about 1/2 cup

1 tbsp finely minced garlic

3/4 cup diced carrot

1/2 cup diced celery

1 1/2 cups cooked kidney beans

5 or 6 cups diced organic roma tomatoes -- 1 1/2 or 2 lbs

1 tbsp sea salt
1 tbsp marjoram
1 tsp mesquite powder
1 tsp chili powder
1/2 tsp oregano
1/4 tsp basil
black pepper

1 1/2 cup cubed sweet potato

2 cups broccoli florets (either lightly steamed or defrosted from frozen) (250 g)


directions:

1. turn your crockpot on to High, and set the timer for 6 hours, (if you have that long -- a longer cooking time will mellow and meld the flavours more, and improve the dish)
2. layer as follows:
a) coconut oil
b) garlic
c) onion
d) celery
e) carrot
f) tomato
g) 1/2 of salt, pepper, herbs, mesquite etc
h) kidney beans
i) sweet potato and rest of salt
3. after the cooking has finished, turn off the heat and stir in the  broccoli florets.

Typical of tomato based dishes, this tastes great the next day. If you like you can serve it with polenta, quinoa, bagels, bread, nothing, or whatever else strikes your fancy.

My three year old enjoyed this very much, and for him I cut polenta into small cubes and ladled the stew on top. It was a big hit.