I love Thai curry. Red or yellow or green or panang, thick or thin, potato and egg-based or full of vegetables. I find that I can whip up a thai curry in no time at all, using just about whatever vegetables I have around (hopefully seasonal), a can of lite coconut milk, and a small can of prepared thai curry.* My favorite ones are the … Continue reading Easy Thai Curry and curry paste
Hello Friends! The March GRID magazine has hit the stands, and I encourage you to pick up a copy. I contributed a vegetarian shepard’s pie using in-season vegetables. Beautiful to look at, delicious to eat, and easily made vegan. If you’d like to make a faster recipe, skip the lentil crust – it’s just as delicious. I’m going to include the recipe below, but do … Continue reading Winter Shepard’s Pie
I’ve been planning a trip to Marrakesh in March, and all the reading and thinking I’m doing about Morocco has got me craving harissa and lemons. I made this dish as part of a large Moroccan feast. I actually stuck closely to the recipe, using some homemade preserved lemons that I made last September. Initially I planned to make a “white-meat” seitan for this recipe, … Continue reading Make it Vegetarian: Chicken with Lemons and Olives Emshmel
Veggicurious 