Showing posts with label peas. Show all posts
Showing posts with label peas. Show all posts
Sunday, March 8, 2015
Vegan Curried Quinoa With Fresh English Peas
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Did you Plant your Peas?
The growing season in Northern California always catches me by surprise. One minute its really cold and the next minute its hot and Ill be walking down the street noticing my neighbors 3 foot tall peas growing next to their 2 foot chard! And every year I wonder why I waited so long to start my garden. Well I did it again but luckily I found some beautiful English peas in the grocery store.
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| Peas are so perfect - so beautiful! |
Frozen vs. Fresh
Without a doubt, frozen peas are more convenient, less expensive and nutritionally equal. After all, they are frozen at the peak of their goodness. But theres just something about shucking peas thats calming and it certainly connects you to nature more than ripping the top off a plastic bag full of frozen peas. They are really fun to grow, especially when you have kids. They grow so quickly, its almost like magic!
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| 1 cup of raw peas provides: 117 calories 8 g protein 7 g dietary fiber 0 saturated fat and cholesterol 97% RDA vitamin C 45% RDA vitamin K 30% RDA manganese 26% RDA thiamin 24% RDA folate 22% RDA vitamin A |
Try them Raw!
Raw peas, whether they are fresh or frozen, make a good base to thicken raw soups. And eating them raw preserves their high vitamin C content. Try Raw Vegan Split Pea Soup or blend them with other vegetables as in Creamy Raw Vegan Zucchini Soup with Crushed Pistachios.
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| Peas are used to thicken this raw creamy zucchini soup with crushed pistachios |
Vegan Curried Quinoa with Fresh English Peas
[4 servings]
1 cup quinoa
1 tablespoon extra virgin olive oil
1 medium onion, chopped, (1 1/2 cups)
3 cloves garlic, minced
1 heaping tablespoon sweet curry
1 teaspoon hot curry, or to taste
2 cups veggie broth (can use vegan bouillon cube and water)
1 pound fresh English peas, shucked (about 1 1/3 cups)
1/2 cup fresh cilantro, chopped
salt to taste
Soak quinoa for 15 minutes. Drain in a fine strainer and rinse in cold water for 3 to 4 minutes. Set aside.
Heat oil in a medium saucepan on medium-low heat and sauté onions for 2 minutes. Add garlic and cook another minute.
Add quinoa, sweet and hot curry and stir until well coated.
Add broth and bring to a boil. Lower heat and cook covered on a high simmer for 5 minutes.
Place fresh peas on top of simmering quinoa in a single layer but dont stir in. Cook another 10 minutes or until liquid is absorbed and quinoa is tender.
Remove from heat and let sit covered for another 5 minutes.
Stir in fresh cilantro. Salt to taste and serve immediately.
Per serving: 256.8 calories, 6.3 g fat, 0.8 g saturated fat, 0 mg cholesterol, 9.4 g protein, 41.0 g carbohydrates and 6.4 g dietary fiber.
Saturday, March 7, 2015
Vegan Kabocha Squash Coconut Curry With Peas Red Bell Pepper And Israeli Couscous
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| Kabocha squash is also known as Japanese pumpkin Follow Foods For Long Life on FACEBOOK! |
When you take a Japanese pumpkin, add Indian curry to tropical coconut milk and stir in Israeli couscous, you may just want to wave that zippo lighter while breaking out in a chorus of "We are the World"! I love "fusion cuisine" where you mix different types of cooking. Yesterday, I think I found my new favorite restaurant, "Avatars" in Sausalito. I will do a proper restaurant review of this amazing eatery in the future, but they feature dishes that combine elements of both Mexican and Indian cuisine. The owner surprised me with a vegan curried pumpkin enchilada with a drizzle of mango sauce! Do you have any favorite combinations of ethnic dishes or ideas for some? Write a comment!
Kabocha Squash
Also known as "Japanese pumpkin", this lovely squash has bumpy, dark green skin and is a bit sweeter and denser than a sugar pumpkin. It almost has the consistency of a sweet potato. I really love everything about this squash, especially the fact that you dont have to peel them! Just pull out the seeds, dice them up and throw them in a curry - so easy! I will warn you, however, if you leave the skin on when making a pumpkin pie, youll end up with a pretty unattractive brown pie!
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| A 2.5 pound kabocha squash or Japanese pumpkin |
I find it almost impossible to write up a curry recipe for you because there are an infinite number of curry blends using ingredients like turmeric, cumin, coriander, cayenne, ginger and other spices. I usually keep a "sweet curry" and a "hot curry" in my spice cabinet and blend them together in different ratios depending on how spicy I want the dish. So the amount of curry in this recipe is merely a suggestion.
I like adding the curry when I am sautéing the veggies as it seems to mix in more easily.
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| Sautéing the veggies in a 5 quart Dutch oven |
Larger than regular couscous, Israeli couscous are really just small, round balls of pasta. I love their size and texture. Unfortunately they are difficult to find in "whole grain". There are a few on the internet but read the reviews carefully before you order. Roland, sold on Amazon, has some bad reviews claiming the couscous tasted "stale". If you have had luck finding a good whole grain couscous, let us know!
Vegan Kabocha Squash Curry with Israeli Couscous
[makes 6 servings]
A 2.5 pound kabocha squash, seeds removed and cut in 1/2 inch cubes
1 cup dry Israeli couscous
2 cups or more water with a pinch of salt
1 tablespoon extra virgin olive oil
1 small onion, chopped
1 medium red bell pepper, chopped
1 1/2 tablespoons sweet curry, or to taste
1 teaspoon hot curry, or to taste
1 cup frozen peas, rinsed in hot water to thaw
One 15.5 ounce can light coconut milk
1 cup veggie broth or water
1/2 teaspoon sea salt, or to taste
Steam kabocha squash for 5 minutes or until barely fork tender. Do not overcook. Remove from steamer and set aside.
In a small saucepan, bring water to a boil, add couscous, lower heat and cook for 10 to 12 minutes, or until done but still firm. Stir while cooking to prevent pasta from sticking to the bottom. Add more boiling water if needed.
In a 5 quart Dutch oven, heat olive oil and sauté onions and peppers for 5 to 8 minutes until tender.
Add sweet and hot curry and mix thoroughly.
Add peas and cook for several minutes.
Add coconut milk, broth and salt and bring to a boil.
Lower heat and mix in cooked kabocha squash and couscous and heat for several minutes.
Serve immediately.
Per serving: 242.2 calories, 6.3 g fat, 3.8 g saturated fat, 0 mg cholesterol, 6.4 g protein, 39.6 g carbohydrates and 3.6 g dietary fiber.
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