Roasted Veggie Coconut Curry

This is a good one and fine for a nice light Summer dinner. I think I also finally licked the issue with having my coconut curries turn out too bland – I think I *finally* added enough spice!

gluten-free, paleo, vegetarian, vegan

Roasted Veggie Coconut Curry

2-3 c. pumpkin or butternut squash, peeled and chopped

1 c. broccolini, chopped

2 green chilis, diced

3 cloves garlic, minced

1 shallot, chopped

15 oz. can coconut milk

2 empty cans’ worth your favorite stock

4 Tbsp. curry blend

1 Tbsp. red pepper flakes

Protein of choice

Rice noodles

2 Tbsp. lime juice

1 scallion, sliced

1/4 c. cilantro, chopped

Bake the pumpkin at 400F in a little oil, seasoned with salt & pepper, 20-30 minutes or until soft.

Add the rest of the ingredients to a slow cooker or Instant Pot, minus the protein, noodles, lime juice, scallion or cilantro. Set on “Soup” or “Stew” and let cook. If you are using chicken, add the protein at this step. If you’re using something like seafood or tofu, cook separately and add at the end with the noodles.

Prepare your noodles separately.

When the curry is done cooking, tase for salt & pepper and top with the lime juice, scallion and cilantro.

Serves 4

Miso Butter Bowl

Miso. Butter. Is. Amazing. I don’t know why the combo never occurred to me, but when I scrolled past the mere mention somewhere out there on the Internets, I was intrigued.

I’m glad I followed that particular tangent, because I would happily slather this stuff on pretty much anything (including toast).

gluten-free, vegetarian, vegan if you swap for vegan butter

Pictured here with sweet potato fries, which is also a good call

Miso Butter Bowl

miso butter:

3 Tbsp. your favorite butter, softened

2 Tbsp. white miso

A big hand full of minced scallion whites

Mush the above into a compound butter.

bowl:

1 zucchini, chopped

1/2 c. frozen corn kernels

1/2 onion, sliced thin

2 cloves garlic, chopped

Your favorite seasoning (I used Tony’s Cajun)

toppers:

Roast chickpeas (to make: drain and rinse a can of chickpeas, spread out in a single layer on a prepared sheet and bake at 400F for 20-30 mins or until your desired level of crisp and brownness has been reached. Toss with a Tablespoon of oil and a liberal amount of your favorite seasoning – I used more of that Tony’s)

The greens from your scallions

Sesame seeds

This would also be great with a good cashew cheese, but I did not have any on hand

To assemble, sauté the zucchini, corn, onion and garlic in a teaspoon of oil until your desired level of brownness has been reached. Season with salt, pepper and your seasoning. Add the miso butter and let go another minute or two.

Add the veggies into a bowl, and top with your extras.

Serves 2-3

Miso Vinaigrette Salad

I’ve been having a mini love-affair with miso this week – stay tuned for more umami bomb recipes coming in the next few weeks – and this delicious little dinner salad does that love justice.

I can see using the leftovers of this dressing mixed with quinoa, or in a pumpkin-heavy dish. Also as a drizzle for chicken.

gluten-free, vegetarian, vegan

Miso Vinaigrette Salad

Dressing:

1 heaping Tbsp. white miso

1 Tbsp. sesame oil

2 Tbsp. neutral oil

2 Tbsp. sushi vinegar

2 Tbsp. lime juice

2 tsp. honey

Pinch cayenne

Salt & pepper

Salad:

1 large zucchini, chopped

1 large bok choy, washed and sliced thin

1 package baby spinach

2 tsp. sesame oil

Soy sauce

1 scallion, thinly sliced

Sesame seeds

Big hand pepitas (toasted cashews would also be great)

Protein of choice: I used simply sautéed tofu

Optional topper: crispy chickpeas

Chop the zucchini and bok choy (whites) and set to sautee over medium-high with the sesame oil.

Let cook until crisp-tender.

Add a generous sprinkle of soy sauce.

Add the spinach and bok choy greens and toss until the spinach is barely wilted. Set aside. Drain if wet.

To make the dressing, whisk or shake all ingredients together.

To assemble the salad, add the toppers and toss with a couple Tablespoons dressing.

Salad serves 1-2 with extra dressing

Multipurpose Grain Bowl

This week, I was really attracted to the Buddha bowl pics scattered throughout my Pinterest feed and didn’t want to make 9,000 ingredients – so I worked to combine a list (albeit a large list) of simple ingredients in a variety of ways to make the best of a simple mixture of quinoa + rice.

My week 100% could have been more cost-effective, but it gave me a good dose of the ingredients combining kind of Chopped Kitchen kind of life I’ve been missing.

Quinoa & Rice Base

3/4 c. quinoa (rinse if you’re not lazy like me)

3/4 c. sushi rice (rinse if you aren’t lazy like me)

2 Tbsp. mushroom-based umami powder

1 Tbsp. vinegar (I usually use rice vinegar but only had black vinegar on hand)

1 Tbsp. sesame oil

Big sprinkle salt

3c. water

Combine all and set your rice cooker to cook. Alternately, sushi rice & quinoa both take about 25 minutes to cook on the stove.

Now for the mix-ins to transform this simple added-protein base into a few different dishes.

Day 1: Sesame Crusted Salmon Bowl

Sesame crusted salmon (take 1 salmon steak, skin and de-bone. Pat dry. Brush with a little soy sauce and sprinkle liberally with sesame seeds. Press the sesame seeds into the fish to adhere. Shallow fry over medium-high in a pan until cooked to your desired doneness. Drain on paper towels until ready to use.)

Quinoa + sushi rice base (see recipe above)

Avocado, sliced or cubed

Lemon sesame pickled cucumbers , diced

Pickled ginger, minced

Nori

Roasted butternut squash (Mix 1 Tbsp. soy sauce, 1 Tbsp. sesame oil, 1/2 tsp. date molasses & 1/2 tsp. white miso into a sauce – drizzle over a halved and seeded butternut squash and bake @ 400F for 25 mins or until soft and browned)

Sauce

1 Tbsp. peanut butter (tahini would also be great)

1 tsp. white miso

1 Tbsp. soy sauce

2 tsp. Bulldog sauce (or Worcestershire)

2 tsp. black vinegar (or sushi vinegar)

1 Tbsp. water

1 tsp. your favorite hot sauce (I used a habanero mix)

To make your bowl, assemble about half a cup of the quinoa mix and later the desired amount of the rest of the ingredients. Drizzle sauce over top and sprinkle with thinly sliced nori. Dust with more sesame if desired.

Day 2: Spicy Fiesta(ish) Bowl

1/2 c. frozen corn

1 bell pepper, chopped

1/4 red onion, chopped

1 clove garlic, minced

Sauté the above in olive oil; season with salt, pepper & Tony’s Creole seasoning or your favorite spicy mix

Bowl Base

1/2 c. quinoa

1 hand full cilantro, chopped

1 Tbsp. water

1 Tbsp. lime juice

Add the water to the quinoa and zap to warm. Stir in the cilantro and lime juice.

Sauce

2 Tbsp. your favorite plain yogurt (mine is a plain coconut milk)

2 tsp. – 1 Tbsp. your favorite hot sauce (mine is a habanero garlic mix)

Stir to combine.

Toppers

Avocado

Butternut squash leftover from the first bowl

To make your bowl, assemble about half a cup of the quinoa mix and later the desired amount of the rest of the ingredients. Drizzle sauce over top and top with avocado & squash.

Day 3: Spiced Chickpea Veggie Bowl

1.5 c. chopped kale

1/2 small red onion, diced

1 bell pepper, chopped

1 lg. zucchini, diced

1 Tbsp. oil

Salt & pepper

Sauce

1/4 c. yogurt

1 Tbsp. almond butter

1 tsp. turmeric

1 tsp. sumac

2 tsp. lemon juice

Leftover Bowl Components

Butternut squash

Quinoa rice mix

Topper

Avocado

Roasted chickpeas (I usually buy mine and have an Indian spiced variety that’s amazing)

To make your bowl, assemble about half a cup of the quinoa mix and later the desired amount of the rest of the ingredients. Drizzle sauce over top and add avocado & chickpeas.

Random Bowl Combinations

Quinoa mix, salmon, avocado, butternut squash, pickled cucumber, pickled ginger, Kewpie Mayo, garlic hot sauce, soy sauce

Bruschetta Zucchini Boats

This is another quick and light little dinner for one – apparently, I was inspired to create while the hubby was gone on his trip.

gluten-free, paleo, vegetarian, vegan, pescatarian

Bruschetta Zucchini Boats

4 small globe zucchini or 1 medium zucchini

1 small red onion

2 small tomatoes

2 sprigs fresh basil

2 tsp. fresh thyme

1 tsp. dried oregano

Drizzle balsamic glaze

2-3 glugs olive oil

2 cloves garlic

1 tsp. vinegar

Preheat your oven to 375F/200C. Halve your zucchini and semi-scoop the middles out. Drizzle with oil and sprinkle heavily with salt and pepper. Arrange in a single layer on a baking sheet cut side down.

Bake about 20 minutes or until browning and cooked through.

Meanwhile, make your bruschetta topping. Dice the tomato, mince the onion and garlic tear or chop the basil, chop the picked thyme. Add to a bowl with a couple good glugs of oil, a generous amount of salt & pepper, 1 tsp. your favorite vinegar, and a generous drizzle of balsamic glaze.

Let sit while your zucchini bakes.

To assemble, fill each zucchini like a boat and serve.

To bump this out to be a more substantial meal, add some chopped leftover shrimp like I did, or add some pearl couscous cooked in stock to the bruschetta mix.

Serves 2 for a light dinner

Cucumber Salad with Zhoug Sauce

This is a great riff on a classic Middle Eastern sauce (kinda like the ME version of chimichurri) with a nice, light salad.

This sauce can also be used as a meat marinade, as a topper for crispy potatoes, as a sauce in a sandwich, mixed with zucchini, avocado & peas in pasta, and as a mix-in for rice. I’m sure there are 999999 other ways to use it, but I ran out before I could try more. Which I will. I suspect this would be bomb with a Kewpie mayo egg salad sandwich.

I think next time I make this sauce, I’ll use a mortar & pestle instead of a blender – my favorite version from a local restaurant has a thicker mince and even punchier garlic.

gluten-free, vegetarian, vegan, paleo, low-carb

Cucumber Salad with Zhoug Sauce

Zhoug

6 cloves garlic

3 jalapeños (or a mix of jalapeños and other peppers – seed if you need to)

1 cup flat leaf parsley

1 cup cilantro

1 tsp. ground cumin

1 tsp. ground coriander

Pinch cayenne

1/2 tsp. ground cardamom

Pinch sugar

1 tsp. salt

1 Tbsp. lime juice

1/2 c. olive oil

Blend to combine in your food processor or blender until your desired consistency is reached.

Salad

2-3 small cucumbers or 1 large English cucumber, sliced thinly or diced

2 Tbsp. red wine vinegar

1/4 c. fresh dill, chopped

1 small red onion, sliced wafer thin

Generous amount flake salt & black pepper

1/2 c. zhoug sauce

Combine and let sit 1/2 an hour or more to let the flavors meld.

Serves a few as a simple side with a protein. Would also make a fantastic bbq side in place of a Southern-style cucumber salad.

Veg-Forward Hash Bowl Base

I know, *another* hash. Can you get any more basic?

Nope. Nope you can’t. This girl loves breakfast, and hates eating dinner off of a plate at home. I also had an inexplicably strong desire for shredded zucchini, so hash it was.

I’m glad I listened to my weirdo craving – this was dang good. I’ll be making it again because this base is super versatile.

Some topping options:

  • Like I served it with leftover crumbled sausage, cherry tomatoes & Choula
  • Taco meat, guacamole and salsa
  • Chorizo or breakfast sausage & a fried egg
  • Turkey bacon & a fried egg (had this for breakfast the next day and it was 💯
  • Marinara & shredded protein of your choice with red pepper flakes
  • Salmon burger or crab cake with lemon aioli and capers

Let me know if you make any of these other options, tag me on Instagram @gastography – I’d love to see how they turned out!

On to the actual recipe.

gluten-free, paleo, vegetarian, vegan

Ignore my poor little abused Ikea bowl. She’s got problems.

Veg-Forward Hash Bowl Base

4 small waxy potatoes (about 2 cups shredded)

1 small red onion, shredded

1 large zucchini, shredded

2 cloves garlic, grated

1/2 cup sautéed minced red pepper & onion

Salt & pepper

Neutral oil

Shred the veggies and add in a pile to a clean tea towel. When all the veggies are in, twist as hard as you can to release as much water as possible. You want your mixture pretty dry so it picks up a bit of color rather than just steaming – if you’re me. You do you, though.

Heat a Tablespoon or so of your favorite fat over medium high heat. Add the squeezed veggies and stir to break up.

Hit with a generous amount of salt and pepper. Stir again.

Let sauté until browned to your liking. Add the pepper & onion mix. Stir to combine.

This process took me about 12 minutes to hit my desired level of brownness (stirring pretty frequently to avoid all-out burning) and for my potatoes to be cooked through.

You could also use frozen hashed browns here and that may take a different cooking time.

Taste for seasoning and hit with more salt, pepper or garlic powder if needed. Smoked paprika would also be nice here – cumin would be good, too. I made mine plain so I had maximum topping options.

Serves 2 for dinner

Chai Spiced Baked Oatmeal

This is a great grab-n-go to have in your back pocket any time you’ve got too many bananas and need a quick breakfast.

gluten-free, vegetarian, vegan

Chai Spiced Baked Oatmeal

2 cups rolled oats

1 Tbsp. ground cinnamon

1 Tbsp. ground ginger

1 Tbsp. ground cardamom

1 tsp. ground nutmeg

1 tsp. baking powder

1 tsp. salt

2 over ripe bananas

1.5 cups your favorite milk (I’ve used both hazelnut and oat milk and they were both great)

1/4 cup tahini

2 Tbsp. date molasses or maple syrup

2 Tbsp. chia seeds

3 Tbsp. pepitas

1 tsp. vanilla extract

Optional topper: a drizzle of nut butter, fresh or frozen berries, more banana

Preheat your oven to 200c/375F.

In a small baking dish, combine the dry ingredients. Mix to incorporate.

In a separate bowl, mash the bananas and add the wet ingredients. Stir to combine.

Pour the wet ingredients over the dry and mix to combine fully. If you still have little chunks of banana, mash them with the back of a spoon while combining. You want to make sure all the oats are wet.

Bake about 25 – 35 minutes, or until the bake is set and nicely browned.

Slice into 6 big squares and serve with your optional toppers.

Garden Orzo

Orzo is an ingredient I under-utilize and I’m always surprised how much I like it each time I remember to make it. I’m imagining it’s because I spent years exclusively eating paleo, and have been into low carb for years upon that – but this is really good.

This recipe tastes fresh and makes a great accompaniment to next weeks recipe – a baked Mediterranean chicken. It’s also great as a standalone dish.

Vegetarian, vegan

Garden Orzo

1/2 cup orzo

1.5 cups liquid – I used 1/2 a cup of good stock & 1 cup of water; you do you, though I’d suggest using some good flavorful broth as well

6 sundried tomatoes

500g baby spinach

2 cloves garlic

2 tsp. your favorite oil

Optional add-ins: pine nuts, a good salty cheese (this one from Violife was what I used for the dish I made to go with and it was fantastic – they also make a “Parmesan” that would probably be great here), a squeeze of lemon juice, a sprinkle of Zaatar

Sauté the garlic in the little bit of oil until just beginning to turn tender.

Add the stock & water and bring up to a boil.

Add the orzo and cook, stirring quite frequently to prevent sticking, until just al dente, a minute or so before the cook time is up.

While the orzo is working, chop the sundried tomatoes.

When the orzo is al dente, remove from the heat.

Chuck the sundried tomatoes in, stir, and add the spinach on top.

Let steam a couple minutes, and stir the wilted spinach in.

Top with your optionals and serve.

Serves 2 for dinner

Okra Curry

Finally. A curry with taste! I have been crap at making truly flavorful curries in general – I find recipes either too light in the spice for my taste, or just generally falling flat of the kind of deeply layered taste thing I love when enjoying my favorite delivery curries.

This is a step in that direction. It’s complex, flavorful, and wholly satisfying.

A word of caution for this recipe: I served mine with just a side of basmati rice, and I was still hungry. Either the carb ratio was off, or the meal needed some protein or fat to be truly filling.

Note: This recipe uses some of the Good Standard Curry I posted last week. That curry is a fantastic base for all number of other curries – I’m hoping I’ll get one more shot at transforming it into something else before I run out. Luckily, it freezes beautifully in batches.

gluten-free, paleo, vegetarian, vegan

Okra Curry

1/2 yellow onion

2 cloves garlic

1 green chili of your choice

400-500g can diced or crushed tomatoes

1 Tbsp. ground coriander

1 Tbsp. ground cumin

1 Tbsp. smoked paprika

1 Tbsp. tomato paste

1.5 c. chopped okra

1 bell pepper

1 c. of the Good Standard Curry I posted a recipe for last week

Your favorite cooking oil

Salt & pepper

Chop your onion and garlic. Mince the chili. Fry in a little oil until just beginning to brown.

Add about a quarter cup of water, let simmer about 5 minutes while you are prepping the next step.

While the aromatics are softening, in another pan, fry the coriander, cumin, smoked paprika and tomato paste in a little oil about a minute, or until fragrant.

Add the canned tomatoes, stir well, and simmer 10 minutes.

While the tomatoes are simmering, Whiz the onion mixture to form a paste. Chop the okra and bell pepper.

Add the onion mix, okra, bell pepper and curry base. Simmer 20 minutes, season well with salt and pepper and serve.

I served mine with basmati rice cooked with a little butter – you do you.

Serves 4-6