Recipes
Curry Vegetables and Tofu
Recipes - Curry Powder

Curry Veggies and Tofu

  • 3 medium onions
  • 2 tablespoons Spicely® Garlic Minced
  • 2 tablespoons Spicely® Curry Powder
  • 4 med. diced potatoes.
  • 2 cans of lower fat coconut milk.
  • 2-3 cups of chickpeas
  • 2-3 cups of diced tofu
  • 2 cups of diced carrot/green beans/peas/corn.

Saute the chopped onions (and garlic). I use pretty big pieces. I let them saute in their own juice; you can use oil if you like. Add curry powder and saute a bit longer. Add coconut milk, potato, chick peas, tofu and veggies. Heat until potatoes are soft (about 1 hours).

This is a 'feel' recipe. Depending on whether some ingredients are already cooked (ex: carrots), you may want to add them later on.

Beautiful with steamed brown rice and soy sauce.
 
Curried Potato and Green Pea Soup
Recipes - Curry Powder

Curried Potato and Green Pea Soup (from "150 Vegan Favorites")

Ingredients:

Directions:

In a large saucepan, saute the onion, garlic, and chili pepper. Cook for 4 minutes. Stir in the spices and cook for 1 minute over low heat.

Add the water, potatoes, and carrot.Cook over medium low heat until the potatoes and carrots are tender, about 25 minutes.

Stir in the green peas and cook for 5 minutes over low heat. Remove from heat and let stand for 10 minutes. Puree in a blender and serve hot.
 
Curry Shrimp
Recipes - Curry Powder

Curry Shrimp

  • 1 lb. large shrimp in shell (21 to 25 per lb)
  • 1-2 tbs. Spicely® Curry Powder
  • 1 large onion, quartered
  • 1 (2-inch-long) piece fresh ginger, peeled
  • 1/4 cup vegetable oil or olive oil
  • 1 to 2 fresh serrano chiles, halved lengthwise
  • 1 cup water
  • 1 (14-oz) can unsweetened coconut milk (not low fat)
  • 1 tablespoon fresh lime juice
  • Salt, to taste

Accompaniment: cooked basmati rice
Garnish: lime wedges

Pulse onion and ginger in a food processor until finely chopped. Cook onion mixture in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until onion begins to brown, about 5 minutes. Stir in curry powder and chiles and cook, stirring frequently, 2 minutes. Stir in water, coconut milk, and lime juice and simmer, stirring occasionally, until thickened, 5 to 8 minutes.

While sauce simmers, peel shrimp (de-vein if desired). Add shrimp to sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.

Makes 4 servings
 
Chinese Five-Spice Noodles with Shitake Mushrooms
Recipes - Chinese Five Spice

Chinese Five-Spice Noodles with Shitake Mushrooms

  • 12 ounces fresh Asian-style noodles
  • 1/2 ounce dried shitake mushrooms
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive or vegetable oil
  • 1-2 teaspoons Spicely® Chinese Five-Spice Seasoning
  • 2 shallots, minced
  • 1 teaspoon Spicely® Garlic Granulates
  • 1/3 pound fresh shiitake mushrooms, stems removed, caps thinly sliced
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon rice wine or dry sherry
  • 2 green onions, thinly sliced
  • 1 tablespoon Spicely® Sesame Seeds (optional)

Cook the noodles until tender according to the package directions. Drain and rinse under cold running water, and drain well again.

Bring 2 1/2 cups water to a boil in a small saucepan. Add the dried mushrooms, cover, and simmer for 3 minutes. Strain the liquid through a paper coffee filter into a bowl to remove any grit, then squeeze the mushrooms over the bowl. Roughly chop the mushrooms, then set aside with the liquid.

Heat the butter and oil in a wok or large saucepan over medium heat. Add the Chinese five-spice powder and shallots and saute, stirring frequently, until tender, about 2 minutes. Add the garlic and saute 2 minutes more. Increase the heat to medium-high and add the fresh and reconstituted-dried shitakes with 1/2 cup of the reserved mushroom water. Cook, stirring frequently, until the mushrooms are tender, about 3 minutes. Add the soy sauce and rice wine. Increase the heat to high and cook, stirring, for 1 minute. Add the remaining mushroom-soaking water.

Add the noodles to the wok and stir until heated through and coated with the sauce, about 1 minute. Garnish with the green onions and sesame seeds, if using, and serve at once.

Makes 4 servings
 
Fire and Spice Nuts
Recipes - Chinese Five Spice

Fire and Spice Nuts

Position 1 rack in top third and 1 rack in center of oven; preheat to 225 F. Line 2 heavy large baking sheets with parchment paper. Stir first 7 ingredients in small bowl to blend. Whisk egg whites in large bowl until foamy. Whisk in spice mixture. Add pecan halves, walnut halves and pieces, and raw cashews; toss to coat completely. Sprinkle sugar over and toss to coat.

Divide nut mixture between prepared baking sheets; spread nut mixture in single layer. Bake until nuts are toasted and coating is dry, stirring every 20 minutes, about 1 hour 20 minutes. Sprinkle nuts with salt to taste, if desired. Transfer nuts to large bowl. Mix in crystallized ginger. Cool completely. (Can be made 1 week ahead. Store airtight at room temperature.)

Makes about 6 cups
 
Chili Con Carne
Recipes - Chili

Chili Con Carne

In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned. Pour in tomatoes with liquid, salt, pepper, and remaining seasonings. Cover and simmer for 45 minutes.

Stir in kidney beans, and cook another 15 minutes. Remove cinnamon stick before serving.

Serves 10
 
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