Slow Cooker Thai Coconut Tempeh Curry

I came across this recipe on Oregonlive.com while searching for dairy-free vegetarian recipes. I have to be careful how much soy I eat (naturally fermented is fine, but processed is a whole different beast), but I do love tempeh and figured I’d treat myself; so, it went on this week’s menu.

Reading the recipe, though, I thought “why in the world would you slow cook the tempeh without the miso, curry paste, and coconut milk? ” So, I didn’t.  In my head, there were mushrooms in this dish, too, so I put about half a cup into the crockpot at the start of cooking.  Also, I was pretty sure I wanted more sauce and a bit more miso, because I love the stuff, and a bit more kick than that small amount of curry paste would give. So, I doubled the coconut milk and tripled the miso and curry paste.

Those decisions made, I cooked the tempeh and the carrot mixture as per the directions, put them in the crockpot, then put everything else except for the frozen peas in and turned it on low for 6 hours. About 15 minutes before serving, I put in the peas.

It was fantastic. This is definitely going on our menu again.  And, I’d definitely try it with chicken or beef, too. So, a win on the first meal of the crazy new schedule!

Related articles

• On the Menu: August 26-Sept 1 (eclecticedibles.wordpress.com)
• Recipe: Thai Green Coconut Curry with Chicken and Zucchini – Recipes from The Kitchn (thekitchn.com)
• Thai-Indian Fusion Curry (in a slow cooker!) (thericealwaysboilsover.wordpress.com)
• Slow Cooker Red Chicken Curry (thefatcowrecipes.wordpress.com)

From the Archives: How to Change the World

I was tired of the vegan/vegetarian vs. paleo debate then, and now I just ignore it entirely. Much like most of the world.

“Your diet is the best diet. It’s the healthiest, most environmentally responsible, animal-loving, morally upstanding, heart-friendly, age-defying, or whatever. Fine.  We’ll start with that assumption and go from there.

Here’s the deal: whether you’re vegan, vegetarian, locavore, paleo, Raw, CR, or some other niche eating habit, there’s science to prove your way is the right way. And, there’s science to prove your way is the wrong way. Welcome to reality, where things are 1) not that black and white, 2) most nutrition studies are woefully crappy science, and 3) the woefully crappy science is funded by special interests that want the science to say something specific. But most importantly, welcome to the world where 99% of the US population simply doesn’t give a damn.

And there, my friends, is your untapped market.” Read More….

Roasted Brussel Sprouts with Squash Seeds

I’ve had lots of people tell me they don’t like vegetables, particularly Brussel Sprouts and broccoli. As it turns out, most of them just don’t like the limp, flavorless vegetables they remember from their childhood. I can’t tell you how many converts I’ve made with one simple technique: roasting.  You can roast almost any vegetable. It’s easy, it enhances flavor, and it retains far more nutrients than boiling or even, in many cases, steaming. Overall, it’s a far more appealing texture to most people, as well.

While I adore almost anything roasted, one of my favorites is roasted Brussel Sprouts. Most people remember their parents trying to get them to eat this veggie as a kid and hating it. I can’t blame you. Typically, it was boiled, bitter, mushy on the outside and weirdly firm-but-squishy on the inside. Not a recipe for loving a food. If you think you hate Brussel Sprouts, give this a try and see if it changes your mind.

Ingredients:

1 lb. Fresh Brussel sprouts

1/3 cup raw squash or pumpkin seeds (I was making squash that night, so just rinsed and dried the seeds)

A few pinches salt and pepper (optional)

Olive Oil to coat, about 4 tbs.

Directions: Preheat oven to 375. Cut bottoms of sprouts, and remove loose or brown leaves. Rinse (use a vegetable cleaner if not organic), and dry with a lint-free towel or paper towel. Toss all ingredients, including sprouts, in a large bowl until sprouts are nicely coated with olive oil. Pour into glass baking dish in a single layer, spreading sprouts apart a bit (I used a 9×13, but you can use anything that will allow the sprouts to be in a single layer).

Roast until outer leaves start to brown and crisp, and a fork can pierce to center of sprout (about 40 minutes), stirring twice to turn sprouts over. Serve.