January 2020 - Curly Red Cafe

January 28, 2020

Best Vegetable Curry Ever

This vegetable curry is bursting with Indian-inspired spices and seasonings simmered together with veggies in an aromatic sauce– easy to make and incredibly healthful! Spices are well known for their antioxidant power and this recipe scores high on the healing index.

One of my cooking students said this was the best curry she’d ever eaten– it’s definitely earned its title! You can switch up the veggies and use your favorites, and adjust the heat level of the spices to your preference. Serve it over Basmati rice with a dollop of cooling Raita or plant-based yogurt on top. Enjoy!

Dinner

by Lenora

3 Comments

January 26, 2020

Thai Drunken Noodle Soup

Sauteed mushrooms, fragrant herbs, brown rice noodles and rice wine vinegar– this soup packs plenty of flavor and nutrition! The addition of tofu and bok choy adds even more texture and flavor, along with the benefit of protein and greens. If you love healthy, Asian-inspired food, this soup is rich, flavorful and very warming!

Dinner, Soups

by Lenora

0 Comments

January 19, 2020

Maryland Roasted Redskin Potatoes

My husband asks for these on a weekly basis! They are crispy and perfectly seasoned, with the special ingredient lending itself to the name of the recipe. Nothing fancy here, just good ole comfort food and so easy to make! Perfect as a side dish, in a salad, or with my Spicy Black Bean Burger!

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5 from 1 vote

Maryland Roasted Redskin Potatoes

These are crispy and perfectly seasoned, with the special ingredient lending itself to the name of the recipe. Nothing fancy here, just good ole comfort food! Perfect as a side dish, in a salad, or with a veggie or bean burger.

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Keyword: Maryland Roasted Redskins, Perfectly Roasted Potatoes

Servings: 4

Ingredients

4 medium redskin potatoes
2 tbsp olive or avocado oil
1/4 tsp salt, sea or Kosher
1/4 tsp ground black pepper
1/4 tsp cumin, ground
1/4 tsp paprika
1/4 tsp Old Bay or seafood seasoning
1/4 tsp garlic powder

Instructions

Preheat oven to 425 degrees F.
Wash and cut potatoes into eighths. Place in medium-sized bowl, add oil and stir to coat.
Add all spices and seasonings. Stir to coat.
Spread out on a silicone-lined baking tray (or foil). Roast for about 25 minutes until golden and crispy. You can stir once after 15 minutes but not absolutely necessary.
Serve hot, enjoy!

Side Dishes

by Lenora

2 Comments

January 15, 2020

Almond Butter Granola Cups

These scrumptious little cups serve as either a portable breakfast, a filling snack or a healthy dessert. Crunchy, fiber-rich granola is combined with even more nuts and almond butter, filled with creamy almond butter and topped with a chocolate/almond butter glaze. Delicious, gluten-free and packed with protein and healthy fats– and no baking involved!

Breakfast, Desserts

by Lenora

1 Comment

January 11, 2020

Creamy Pasta with Mushrooms and Peas

Creamy pasta, mushrooms and peas come together with all the stroganoff flavors you love in this easy skillet dinner! Ready in just 30 minutes!

Dinner

by Lenora

0 Comments

January 8, 2020

Mocha Truffle Cookies

Chocolate, chocolate and more chocolate! This is an old favorite of mine that I veganized and it’s just as scrumptious as the original. Thick, chewy and loaded with chocolatey goodness, these morsels have a tender, truffle-like center and a slightly crispy outside, with just a hint of coffee. They’re gluten-free, too! Enjoy them with a glass of plant milk or coffee. They would be a grand finish to a hearty dinner, like my Pumpkin Black Bean Chili, or Roasted Tomato Pasta with Lentils!

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Mocha Truffle Cookies

This is an old favorite of mine that I veganized and it's just as scrumptious as the original. Thick, chewy and loaded with chocolatey goodness, these morsels have a tender, truffle-like center and a slightly crispy outside, with just a hint of coffee. They're gluten-free, too!

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Keyword: Vegan Mocha Truffle Cookies, Dairy-Free Chocolate Cookies, Gluten-Free Mocha Cookies

Servings: 30 cookies

Ingredients

1/2 cup plant butter (I like Country Crock Plant Butter)
1/2 cup semisweet chocolate morsels-
1 tbsp instant coffee granules
1 cup coconut or brown sugar
6 tbsp aquafaba or 2 pastured/cage-free eggs (See note below)
2 tsp pure vanilla extract
2 cups flour- brown rice or gluten-free
1/3 cup cocoa powder- unsweetened
1/2 tsp baking powder
1/4 tsp salt
1 cup semisweet chocolate morsels Mini would work well!

Instructions

Preheat oven to 350 degree F.
In a large saucepan, melt plant butter and the 1/2 cup chocolate pieces over low heat. Stir to combine. Remove from heat. Stir in instant coffee granules to dissolve, cool for about 5 minutes.
Add in sugar, aquafaba (or eggs) and vanilla., whisk to combine. Set aside.
In a medium mixing bowl, sift together flour, cocoa powder, baking powder and salt (sifting adds to the truffle-like consistency). Pour in chocolate/coffee mixture and stir to combine thoroughly. Stir in the 1 cup chocolate pieces. The dough will almost come together in a ball.
Drop dough by tablespoons onto silicone or parchment-lined cookie sheets. Flatten slightly. Bake in a 350 degree oven for 10 minutes. Do not overcook! Let cool 1 minute before transferring onto cooking rack. Enjoy!