Last week I was reading a NY Times food article on the subject of vegetarian and vegan cooking (The Hippies Have Won). In the middle of the article, was a reference to a blog and cookbook series, Thug Kitchen. No kidding, this was one of the most fun cookbooks I ever browsed through and since all the recipes were plant-based, well… it was a win for me. If profanity is a hang-up, you might want to just follow the sanitized version below, but if you want some real kitchen coaching, buy the damn book, cook from it and learn to eat healthier.
Here’s the recipe for a strawberry version which was posted on Thug’s website. My version was based solely on what I had in the house to use up. I’m pretty sure the Thugs would be okay with that.
- 2 cups rolled oats
- 3/4 cup uncooked quinoa
- 1/4 cup uncooked millet
- 1-1/4 cups chopped mixed nuts or seeds (I used all almonds)
- 1/2 cup dried cranberries or similar dried fruit (I used half dates and half ginger – not the sugary stuff)
- 1/4 tsp salt
- 1/2 cup maple syrup (the real stuff, not corn syrup with maple flavoring)
- 1/2 cup peanut or almond butter (I used Sunbutter)
- 1/4 cup refined coconut oil or olive oil
- 2 tbsp white or brown sugar (I used brownish – Florida crystals)
- 1 tsp vanilla extract
- Heat your oven to 350 degrees F. Grab a 9×13 inch baking dish and line with with parchment so some of the paper goes over the edge of the pan. (Seriously, my mother reads this, so I’m leaving out the “good parts”).
- Heat a large skillet or wok over medium-low heat and add the oats, quinoa, and millet. Stir them all around until they start to smell toasted, about 3 minutes. While that is happening, combine the nuts and cranberries in a large bow. Pour in the all the toasted oat mix and the salt and mix together.
- In a small saucepan, combine the maple syrup, peanut butter, oil, sugar and vanilla and warm until everything is melted. Make sure that the peanut butter is all mixed, and then remove from the heat. Pour this all over the dry mix and stir until everything is coated.
- Pour the mixture into the baking dish and press it down with a spoon (or a hand!) to even it out and make sure it is really in there. Throw it in the oven until it all looks toasted, 25-30 minutes. Let it cool to room temperature in the pan then throw it into the fridge. When it’s all nice and cold, cut into bars. They keep best in the fridge.
Now, go and buy the Official Cookbook and enjoy the ride and some great advice on plant-based.
I love Jamie Oliver’s Food Revolution, really I do. And so, I when I came across a recipe on his website jamieoliver.com for Mushroom Curry, I decided to give it a whirl. I thought that navigating measurements in metric units would be my biggest challenge; however I have discovered that I don’t speak – and often don’t understand – the Queen’s English. Hob? Groundnut oil (according to Nigella Larson, that’s peanut oil)?
The implementation of this recipe was a bit improvised. My local grocer did not have fenugreek or paneer. So I’ve left those out. What resulted was tasty if not true to the recipe which follows.
- 500 g mixed mushrooms
- 2 cloves of garlic
- 5 cm piece of ginger
- 1 onion
- 1/2-1 fresh red chili
- 500 g ripe mixed color tomatoes
- ground nut oil (I cook with coconut oil so that’s what I used)
- 1 tsp Tumeric
- 1 tsp fenugreek (left that one out)
- 1 heaped tsp black mustard seeds
- 1 heaped tsp medium curry powder
- 1 TBSP mango chutney
- 1 400 ml tin of coconut milk
- 30 g paneer (left that out)
- 400 g brown basmati rice
- 2 limes
- 1 bunch of fresh coriander
- Preheat the oven to 200 degrees C/400 degrees F.
- Roughly cop some of the mushrooms, keeping the smaller ones whole and tearing up the rest. Tip into a large casserole dish and toast on the hob over a medium heat for 5 to 8 minutes until nutty and really golden. I interpreted this to mean toast in a large skillet (no oil) until the mushrooms are golden; no “hob” at this house.
- Meanwhile, peel and finely slice the garlic, ginger and onion. Trim and finely slice the chili, then roughly chop the tomatoes.
- Add all of it to the pan except the tomatoes, then add 1 TBSP oil and all the spices. Toss for 2 minutes or until the spices are toasted and it’s smelling lovely, stirring continuously.
- Add the tomatoes, mango chutney, and coconut milk. Stir to combine and season well with sea salt and black pepper. At this point, I transferred what was in the skillet to a large casserole dish.
- Top with bits of paneer and place in the oven (no paneer so I just popped the casserole in the oven). Cook for 30 minutes or until all cooked through and gnarly.
- Meanwhile cook the rice according to package directions.
- Taste and season as required, adding a little lime juice as needed.
- Spoon the curry over the rice, then roughly chop the coriander leaves and scatter over the top. Cut the remaining lime into wedges for people to squeeze over the top.
I’ve become a huge fan of the site, Find What Feels Good and Yoga With Adriene over the winter months. If you haven’t discovered Adriene Mishler and her YouTube videos, I think you are really missing out on a great way to build a home yoga practice. Adriene also shares “off the mat” tips and this morning her recipe for Yogi Tea popped up.
While I enjoy an occasional cup of Chai, I like to forego the milk (or milk substitute) products and cut out sugars. In my opinion, this tea was totally enjoyable as is without adding either milk or sweeteners. And it filled our home with a warm and spicy aroma. In the YouTube video, the explanation of why each ingredient was selected and how it might affect digestion is shared, but I just enjoyed the warmth and comfort from the brew. I hope you do, too.
This recipe is the one I played with. It was posted on Organic Authority and adapted from Yoga Yoga. After you play with the recipe a bit, you can tweak the ingredient amounts suggested to suit your own taste.
2 quarts water
15 whole cloves
20 black peppercorns
3 sticks cinnamon
20 whole cardamom pods (split the pods first)
8 ginger slices (1/4 inch thick, no need to peel)
½ teaspoon organic black tea leaves (I used 1 teabag)
Milk (dairy or non-dairy) to taste (my preference – didn’t use)
Honey to taste (my preference – didn’t use)
- Bring 2 quarts water to a boil.
- Add cloves and boil for one minute.
- Add peppercorns, cinnamon, cardamom and ginger. Cover and boil for 30 minutes (or longer).
- When ready, remove from heat, add black tea and let cool. Strain tea. (I added the teabag after boiling the spices together for about 3 minutes and then added the teabag, and steeped the tea at a low simmer for about 30 minutes).
- Add milk and honey to taste.