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tetsabSo I've been home sick today with a cold (that is maybe a bit more than a cold at this point since it also feels like someone is standing on my chest). This means I've done very little all day and so feel a bit more up than usual to capturing a recipe for Posterity in LJ. I think this is the first time I've done this but I should plan to do it more 'cause multiple times I've made something great and then not been able to re-find the recipe. In this case I think I have a better shot than most 'cause I could probably remember that I first got it from sabotabby.
Ingredients:
- A hearty slosh of oil
- 4 onions, sliced
- 1 hearty sprinkling of frozen peas
- 6 carrots, kinda diced
- (Half as many as the carrots of white potatoes, diced)*
- *(I sadly had no potatoes so I picked all the cauliflower out of a bag of mixed frozen veg and threw that in)
- 2 cups coconut milk (I use dried rather than tinned 'cause I can manage its use better)
- 1 cup cashews
- 2 cups brown rice
- 1 tin of crushed tomatoes
- half the surface of the pots worth sprinkling of cumin
- half the surface of the pots worth sprinkling of coriander
- a full surface of the pots worth sprinkling of garam masala
- half the surface of the pots worth sprinkling of turmeric
- a full surface and a half of the pots worth sprinkling of garlic powder
- a full surface of the pots worth sprinkling of ground ginger
Instructions:
Optional: if you have a slow cooker oil the sides of it, add 2 cups brown rice, a bit under 4 cups water and cook on high for 3 hours.
1. Add 2 cups coconut milk to a large measuring cup and then dump the cashews in. Let it sit overnight to soften them.
2. Slice onions and chuck them in the pot with the hearty slosh of oil.
3. While they cook on low chop the carrots (I suppose in the future I'll chop the carrots before the onions and leave this spot for chopping the potatoes).
4. Chuck all the spices in and stir them about. If seeming to be a bit dry add another slosh of oil and/or water.
5. Turn the heat up to medium low and add the carrots / potatoes / more sloshes if at risk of burning
6. While the root veg softens take your coconut/cashew mix out of the fridge and blend it into a paste
7. Dump the crushed tomatoes into the paste and give it a stir to mix them in
8. If the vegetables have softened add in the tasty, tasty goo you just mixed up and stir
9. Chuck in the frozen peas and if your rice is ready chuck that in too and serve
This was one of the tastiest things I've ever made and I consider fate to be Bloody Cruel to give me a cold for the last half of eating it where I can still kinda taste it but nowhere near as well as when I was not sick.
While I'm at it with this recipe capturing I may as well get this one down before I lose the envelope it's scrawled on:
Ingredients:
- 3/4 cup warm water
- 2 cups water
- 1 tablespoon yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon butter / oil / vegan margarine (I've used all 3 to fine effect & am not sure it's really needed at all)
- 2 tablespoons dried coconut milk (ditto on suspecting I don't actually need this either)
- 3 cups flour
Instructions:
1. Add warm water and sugar. Sprinkle in the yeast and stir slightly. Leave 10-15 minutes until foamy.
2. In a separate bowl add the 2 cups water, milk powder, preferred oil substance and mix
3. Sprinkle in 2 cups flour and the salt and keep mixing
4. Add the last cup of flour+ til the mix starts to separate from the side of the bowl
5. Turn out onto a floured surface and kneed for 8-10 minutes. Keep adding flour if need be 'till not sticky.
6. Oil bowl and place in with one fulll turn. Leave for an hour to rise.
7. Punch down then move to oiled bread pan. Leave for 30-45 minutes then give it another punching.
8. Preheat oven to 350 and then bake 350
9. Be very sad as the house fills with bread smell knowing that you'll need to let it cool for ~20 mins before eating
If vegan korma / bread recipes are not your bag here is a picture of a cat stealing my sick bed when I went to the bathroom instead:
sabotabby.Ingredients:
- A hearty slosh of oil
- 4 onions, sliced
- 1 hearty sprinkling of frozen peas
- 6 carrots, kinda diced
- (Half as many as the carrots of white potatoes, diced)*
- *(I sadly had no potatoes so I picked all the cauliflower out of a bag of mixed frozen veg and threw that in)
- 2 cups coconut milk (I use dried rather than tinned 'cause I can manage its use better)
- 1 cup cashews
- 2 cups brown rice
- 1 tin of crushed tomatoes
- half the surface of the pots worth sprinkling of cumin
- half the surface of the pots worth sprinkling of coriander
- a full surface of the pots worth sprinkling of garam masala
- half the surface of the pots worth sprinkling of turmeric
- a full surface and a half of the pots worth sprinkling of garlic powder
- a full surface of the pots worth sprinkling of ground ginger
Instructions:
Optional: if you have a slow cooker oil the sides of it, add 2 cups brown rice, a bit under 4 cups water and cook on high for 3 hours.
1. Add 2 cups coconut milk to a large measuring cup and then dump the cashews in. Let it sit overnight to soften them.
2. Slice onions and chuck them in the pot with the hearty slosh of oil.
3. While they cook on low chop the carrots (I suppose in the future I'll chop the carrots before the onions and leave this spot for chopping the potatoes).
4. Chuck all the spices in and stir them about. If seeming to be a bit dry add another slosh of oil and/or water.
5. Turn the heat up to medium low and add the carrots / potatoes / more sloshes if at risk of burning
6. While the root veg softens take your coconut/cashew mix out of the fridge and blend it into a paste
7. Dump the crushed tomatoes into the paste and give it a stir to mix them in
8. If the vegetables have softened add in the tasty, tasty goo you just mixed up and stir
9. Chuck in the frozen peas and if your rice is ready chuck that in too and serve
This was one of the tastiest things I've ever made and I consider fate to be Bloody Cruel to give me a cold for the last half of eating it where I can still kinda taste it but nowhere near as well as when I was not sick.
While I'm at it with this recipe capturing I may as well get this one down before I lose the envelope it's scrawled on:
Ingredients:
- 3/4 cup warm water
- 2 cups water
- 1 tablespoon yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon butter / oil / vegan margarine (I've used all 3 to fine effect & am not sure it's really needed at all)
- 2 tablespoons dried coconut milk (ditto on suspecting I don't actually need this either)
- 3 cups flour
Instructions:
1. Add warm water and sugar. Sprinkle in the yeast and stir slightly. Leave 10-15 minutes until foamy.
2. In a separate bowl add the 2 cups water, milk powder, preferred oil substance and mix
3. Sprinkle in 2 cups flour and the salt and keep mixing
4. Add the last cup of flour+ til the mix starts to separate from the side of the bowl
5. Turn out onto a floured surface and kneed for 8-10 minutes. Keep adding flour if need be 'till not sticky.
6. Oil bowl and place in with one fulll turn. Leave for an hour to rise.
7. Punch down then move to oiled bread pan. Leave for 30-45 minutes then give it another punching.
8. Preheat oven to 350 and then bake 350
9. Be very sad as the house fills with bread smell knowing that you'll need to let it cool for ~20 mins before eating
If vegan korma / bread recipes are not your bag here is a picture of a cat stealing my sick bed when I went to the bathroom instead: