Naraya Cooking Health Recipe

this curry is delish! mom wasn't here for dinner so it was my turn to make something. brown rice had been cooking and i figured some spicy curry with broccoli, leftover grilled veggies and tofu would hit the spot; since it has been raining all day here.

everyone said it was really great, in fact - jasper used the word "addictive". can't argue with that. we all took seconds. i'm glad it was so tasty because i didn't use any conventional curry recipe. i didn't even have curry paste. so if you're in the mood for warming curry, crispy tofu, tender veggies and rice; try out this funky recipe!


yellow curry with tofu, veggies & rice: makes a big ole pot

1 onion
4 garlic cloves
1 head broccoli
1 grilled red pepper
2 grilled zucchinis
2 packages tofu
1 can coconut milk
6 cups vegetable broth
3 tablespoons raw sugar (or other sweetener)
3 tablespoons tamari (or soy sauce)
3 bay leaves
3 tablespoons curry powder
1 tablespoon each of coriander, paprika, cumin, turmeric, garlic, and onion powder
1 teaspoon each cinnamon, chili flakes, and dill
1/2 teaspoon chili powder

prepare the tofu: sautee it on med-high heat with a bit of olive oil, rice wine vinegar and tamari (soy sauce) until it browns. set aside.

chop all the veggies. in a large pot, sautee the onions, garlic and all the spices together with 2-3 tablespoons of olive oil and 1 tablespoon of rice wine vinegar until they're translucent and softened. add the remaining ingredients, including the tofu and veggies. let simmer on low heat for 30 minutes or so, until the broccoli is cooked enough for you. see you if you like it! curry is easy to change.

serve with whole grain brown rice in bowls with chives, hot sauce, sweet basil, and gypsy kings. yeah man!


oh and i have some news: I GOT TWITTER! it's mainly to get my blog out there more (by "there", i mean the world wide web). so follow me, please! it's so weird that i have a blog and a twitter account now. i feel like such a participating member of my generation, a feeling that is rare for me. i'm a bit of an enigma... if you haven't noticed.

• 1 English cucumber, julienned
• 2 large carrots, julienned
• 1 mango, julienned or sliced
• 1 tomato, diced or handful cherry tomatoes, halved
• handful cashews or peanuts, optional
• cilantro, as much as you like, to serve
• 1 - 2 limes, to serve

Dressing

• 2 tablespoons tamari, soy sauce or Bragg's amino
• 1 tablespoon coconut, pure cane or raw sugar
• 1 garlic clove, minced
• 1/2 teaspoon red pepper flakes, or to taste
• juice of one lime

these are uber tasty! my friend and i went to a music festival in kitsilano (awesome hipster/hippie/yuppie town) and saw a bunch of cool bands play. i really enjoyed nu sensae, weed and peace. anyways THE POINT IS: i got a delicious smoothie at sejuiced and she got this peanut butter chocolate dessert concoction. it was so good we decided i had to make my own version at home.


chocolate peanut butter summer delights: makes around 20

1/4 cup honey/agave
1/2 cup dates
1/3 cup peanut butter
1/4 cup peanuts
1/4 cup coconut chunks
2 tablespoons melted coconut oil
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon vanilla
1/4 carob powder
1/4 cup cacao powder
1/3 rice puffs (preferably whole grain, organic)

put everything EXCEPT the rice puffs in your food processor and pulse until it sticks together. i didn't measure anything so you may have to adjust some of the amounts til you get the consistency you want. it should taste amazing. add the rice puffs and mix in with a wooden spoon. press the mix into circle molds (or whatever you have) and put in the fridge for a couple hours. or eat them right away. i did.

okay one more thing. i've been finding all kinds of awesome music lately. most of it is pretty bizarre though so i don't share it with you because the chances are the majority of you won't like it. BUT this song is pretty chill and darn beautiful so i hope you enjoy.

• 1 bundle udon noodles
• 1 tablespoon sesame oil or 3 tablespoons water (for water saute)
• 1 small zucchini, cut in half and sliced
• 4 medium sized mushrooms, sliced (I used baby bellas)
• 1 small shallot, diced
• handful of basil, julienned
• 3 tablespoons tamari, Bragg's Liquid Amino's or soy sauce (I used tamari)
• 1 teaspoon pure maple syrup
• pinch or two red pepper flakes
• 1 scallions, sliced
• 1/4 - 1/2 cup bean sprouts (I mixed mine in raw at serving...you could cook it in if you like)

my girl friend and i decided it should be illegal, or it's distribution at least regulated; for this pizza is dangerous.

these pictures aren't that great. sorry. we were not concerned with photography at this point - only devouring this work of cruelty- and dairy-free art. i could seriously have eaten the entire pizza, but we were civil and split it halfway.

the recipe is gonna be a little tricky to recreate because i used a bunch of leftovers, but if i give you a general outline you should be able to do it. trust in yourself. all it takes is some vegan cheese, veggies and love...


if you use a gluten free crust and only daiya cheese - this is soy-free, gluten-free and obviously dairy-free. hurray! if you wanna leave out the cheese and keep it totally whole foods, it'll still be delicious.

three cheese pizza with grilled veggies, black rice, and sweet & sour mustard sauce: 

pizza crust:
buy one pre-made (easy to be gluten free) OR use this gluten free recipe, OR:
2 1/4 cups all purpose flour
1/2 teaspoon sugar
2 tablespoons olive oil
3/4 to 1 cup warm water
1 packet yeast
2 teaspoons sea salt & pepper
dried herbs of your choosing (i like basil, oregano, rosemary and thyme)

sauce:
1 tablespoon olive oil (or use pine nuts and water)
1 tablespoon tamari
1 tablespoon rice wine vinegar (or apple cider vinegar)
2 tablespoons mustard
a few drops of liquid smoke
handful fresh basil leaves
1/2 teaspoon chili flakes
2-5 garlic cloves
3 tablespoons sun-dried tomatoes
1 1/2 tablespoons honey/agave 
water as needed

toppings:
2 grilled bell peppers
grilled eggplant slices
1 cup cooked black rice mix (like we used leftovers from a stir-fry)
handful basil leaves
1/3 cup shredded soya cheddar cheese (or use shredded daiya cheddar cheese)
1/3 daiya mozzarella shredded cheese
pepper and/or fave dried herb mixes
fave hot sauce
parma cheese!

make the crust: combine the yeast and warm water in a warm mixing bowl. sprinkle on a tinsy bit of sugar to feed the yeast. let it rise for about 10 minutes. add the other ingredients and kneed the dough or mix in your mixer (we have a kitchen-aid) until it's soft and elastic; 8-10 minutes. let it rise for an hour or until it doubles in size. then roll it out into a pizza crust! partially bake it for 8-10 minutes at 425 degrees.

to make the sauce: blend all ingredients until smooth. duh. if it's too thick, add more water. spread onto your par-baked pizza crust. theeeeennn... load on the toppings, with the cheese last, sealing in all the goodness. leave the pepper, hot sauce and parma off until it's out of the oven. bake for 8 minutes at 425 or until it looks done. slice it up and ENJOY the heck out of it.