Tag Archives: coconut milk

Creamy Curry Red Lentil (yes, lentil!) Soup

20 Sep

Hi Everyone!!!

I’ve been on somewhat of a hiatus for a while, as there’s been a lot going on and was trying to squeeze the last few rays of sunshine from summer!

To be honest I’m also getting sick of “summer food” and this is another reason I haven’t been posting so often- most of my meals have been some sort of salad or grilled meat/veg/potato combo.  I’m excited for soup season!!!  Wohoooo soup!!  I’ve had quite a weekend, from finding out that I am really, REALLY allergic to dog dander, to the Food Star competition (which I did not make it to the final round but still had fun, more on that soon!), to preparing cheesecakes, cobblers, and cabbage and noodles for hundreds at the Scottdale Fall Festival.  By the time I arrived home Sunday night, I was tired, sore, and already feeling a little “phlemmy.”  To top it off I had aired out my apartment from said dog-sitting adventure and it was FREEZING.  Yep, I’m pretty sure I’m getting my annual cold.  I am such a delicate flower.

I ventured to Costco yesterday for the first time (again, expect a post soon as I am thrilled with my “haul”) and I picked up some red lentils for perhaps my favorite soup of all time.  Yes, I am perfectly aware lentils are on the “Paleo Blacklist” along with oats, beans, grains, etc. for phytic acid and lectin content.  But whatevs.  My opinion is that if it makes you feel bad, avoid it.  This is the case with beans, grains, and oats- in MY experience- but not rice, split peas, or lentils.  These are pretty low in phytic acid content anyway, and I always soak for at least an hour just to be safe.  Maybe I’m just biased as this is one of my favorite recipes from vegan days-gone-by and my idea of “comfort food.”  It keeps my tummy happy for hours and gives me plenty of flu-fighting energy!’

Creamy Curry Red Lentil Soup

Vegan, Gluten-Free, Dairy-Free, Soy-Free
Raspberry & Coconut
Serves 8

  • 1 c. dry red lentils
  • 1 Tablespoon coconut oil
  • 2 leeks, sliced paper thin
  • 3 cloves garlic, minced
  • 1 t. minced ginger
  • 32 can diced tomatoes
  • 1 Tablespoon Red Curry Paste
  • 1 can coconut milk
  • 1 Tablespoon packed brown sugar (you can omit this but it’s “worth it” IMHO)
  • 2 T. fish sauce (sub Tamari if vegan)
  • 2 limes, zest and juice
  • 4 c. (fresh) or 2 c. (frozen) spinach

Wash the lentils in cold water until the water runs clear, then soak in a bowl of warm water for about an hour.  Drain and add to a pot with enough water to cover by about two inches.  Bring to a boil, stir, and reduce heat to a simmer for ~10 minutes.  Drain and set aside.

Heat the coconut oil in a large saucepan over medium heat. Add the thinly sliced leek and sauté until beginning to brown, then add the garlic and ginger and sauté for another minute. Stir in tomatoes, lentils, and curry paste and bring to a low boil.  Reduce heat to low and stir in the remaining ingredients.  Allow to simmer for 20-30 minutes before serving.  As with any curry dish, it makes for awesome leftovers and freezes well- the flavors meld together the longer it sits!

Crockpot Thai Red Curry

13 Jul

I’m up to over 3,000 unique views- much better than I dreamed I’d do in my first month! I give most of the credit to my self-promotion on Chowstalker, Dessertstalker, and Modern Paleo. And my SCOBYs(link) are finding new, loving homes!

This is the summer of “quick and easy” from now on. I’m totally loving my crockpot at the moment- I can throw something together at night, refrigerate the base, set it to “low” in the morning, and come home to a hot, hearty meal before heading off to visit this sweet girl…

She’s mine now, at least for a few months. I went trail riding with a friend a few times this spring and was again stricken by the “horse bug” I’d suffered most of my teenage years. Riding has always been super-Zen for me, quiet and mind-clearing like yoga but without the “mental grumping” that usually infiltrates the first 20 or so minutes of my practice. I’ve been “fur-deprived” since starting college in ‘04 – my apartments have never been cat friendly and always too small for a dog- now I’m surrounded by ponies and cats and dogs and goats and bunnies (Oh My!).

Anywho- on to the recipe. Thai food is SO GOOD in the hot summer months, especially cold leftovers! After I recreated MY go-to-Thai restaurant dish I figured I’d try my boyfriend’s- and, we both agree- it was amazing over zucchini noodles (me) and rice (him). Better still, it’s cooked in the crock pot so the only prep work is washing/ chopping veggies and meat.

Crockpot Thai Red Curry

Raspberry & Coconut

Ingredients:
Sauce:
1 can coconut milk
1 T. Red curry paste
1 t. tamari or soy sauce
1 t. garlic
1 t. fish sauce
1 t. palm sugar, honey, or brown sugar

1 lb. raw chicken or pork, sliced into thin strips

A mix of your desired veggies:

“Slow” cooking veggies, such as:
Peppers
Onions
Eggplant
Cabbage
sweet potatoes
Hot chili peppers

“Fast” cooking veggies, such as:
Mushrooms
Snap peas
Asparagus
Fresh basil (I’d recommend this!)

Mix sauce in small bowl and add to the crockpot base. Add meat and “slow cooking” veggies, toss to coat, and layer “quick cooking” veggies over that. Cover and allow to marinate overnight, then, in the morning, set to low and cook 7-9 hours while you get on with your life.

Fauxarbucks Frappuccino

11 Jul

 

Giving up half and half in my coffee has to be the biggest sacrifice I’ve made for my health. It happens to be my kryptonite- while I’m sensitive to dairy in general, a little tummy upset isn’t enough to keep me away from ice cream on special occasions, but put a little half and half in my coffee and watch out- I’d bet my life on a giant pimple within 24 hours. I’ve yet to find a substitute for cream in hot coffee. SO SAD during the freezing winter months where I have to walk by a Crazy Mocha and smell freshly ground beans EVERY MORNING on my way to work. Coconut milk + hot coffee= oily, lumpy mess. But blended and chilled? Heaven.
Fauxarbucks Frappuccino
By Raspberry & Coconut

  • 1/2 – 1 whole can coconut milk
  • 1/2 pot leftover coffee

Optional add-ins:

  • Protein powder or BCAAs for a pre/post workout shake
  • Maca, cocoa powder, vanilla, or cinnamon to taste.
  • Stevia if extra sweetness is desired- I am a HUGE fan of stevia (NuNaturals Vanilla Stevia is my favorite so far) but I find the natural sweetness the coconut milk provides the perfect contrast to the bitterness of the coffee.

Directions

Open a can of coconut milk and pour into a mixing bowl.  Using a handheld mixer or whisk, beat the coconut milk until the solids and liquids are combined.  If you’re using some of the coconut milk for another recipe, measure it out and store it separately- it should keep for about a week and a half in the fridge.   Whisk in your coffee and desired add-ins until foamy.  Store in the fridge for up to a week and remember to shake it before you drink it!

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