My Nosh.On.It Feature!

Check out my Feature on Nosh.On.It

No recipe today, no siree. I am much too excited about my recipe for Avocado Hazelnut Chocolate Mousse being featured on the food site Nosh.On.It.

Who knew a little Alaska, vegan food blogger like myself would be featured on Nosh.On.It? So cool.

Here is a link to the site: http://noshon.it/recipes/

and

Here is a link to my feature: http://noshon.it/recipes/easy-avocado-hazelnut-chocolate-mousse/

I'm like, almost semi-legit now! Pretty sweet.

Green Curry with Summer Squash and Fresh Peas

Guess what? I have some very exciting news! I'm going to be featured tomorrow, May 17th on NoshOnIt! So cool! Head on over to http://www.noshon.it and check out the site. They have daily recipes from featured chefs, like moi, and a theme for each day, such as Sweet Tooth Friday and World Cuisine Wednesday. If you like, you can even sign up for a daily recipe via email. Tomorrow I'll post the link for my feature as well. Now on to curry. Oh curry. How do I love thee? Let me count the ways. You're absurdly scrumptious, creamy, luscious,  healthy, quick and easy to prepare and ultimately so utterly divine. This is a most delicious curry, and I love that it only takes as long as the rice needs to cook.

For this curry I used a store bought green curry paste. You know the ones, those tiny little jars found in the "ethnic" section that are like $6. I can't believe it's called the ethnic section. Is that even proper? I don't know. Anyways, one fine and glorious day though, I will make my very own homemade curry paste and relish in it's infinite awesomeness. But until then...I will continue to buy my store bought paste. In the ethnic section. I think it should be called the worldly section. I like that better. I shall start the revolution.

I used pink rice in this recipe but red rice, basmati or jasmine would also work beautifully. Also, I really enjoy the earthiness of bamboo shoots but if they aren't your thing or you've never had them, maybe start with only one 5 oz can.

Green Curry with Summer Squash and Fresh Peas

Inspired by A House In The Hills

Serves 4

• 1 1/2 cup pink rice (or any you desire)
• 1 tablespoon coconut oil
• 1 1/2 Tbsp. Thai green curry paste
• 1 garlic clove, minced fine
• 1/4 tsp. red pepper flakes (optional)
• 2 small onions or 1 large onion, chopped
• 2 large pinches of salt
• 2 zucchini or about 2 cups, chopped
• 3 yellow summer squash or about 2 cups, chopped
• 2 cans (10 oz total) of bamboo shoots, drained
• juice from 1/2 lime
• 1/2 Tbsp. brown sugar
• 1 can full-fat coconut milk
• 1/2 heaping cup of fresh or frozen peas, shelled
• 1/4 cup chopped basil

Begin by cooking the rice according to the package. I soaked mine first for about 24 hours but that's optional. I used 3 3/4 cups of water in my rice cooker. Tip: spray the rice cooker bowl with a non-stick cooking spray to keep the rice from sticking. It makes cleanup so much easier, which obviously I love!

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In a large wok or frying pan add the coconut oil and heat for a minute over low heat. When the oil is hot, add the curry paste, garlic, red pepper flakes and stir for one minute or so, then add the onions. Saute until they are almost translucent and soft, about 5 minutes. Add two large pinches of salt and stir.

Now add the squash, zucchini, bamboo shoots, coconut milk, lime juice and brown sugar. Cook over medium-low heat for about 10-15 minutes or until the vegetables begin to soften, then add the peas and cook another 5 minutes. Stir occasionally.

When the vegetables become tender, serve the curry over rice, and sprinkle with 1 Tbsp of chopped basil.

Curry has to be one of my most favored dishes, especially if it's full of wonderful vegetables. If you have a fantabulous recipe for red or green curry paste , feel free to share! P.S. I love the steam captured in the photo above. Yummy curry.

source of rice image

Banana Coconut-Cream Chia Pudding with Cardamom

There's not much in this world better than a rich and creamy pudding.

Did you know some people don't like bananas? I know! I had no idea either until recently, but apparently it's true. I won't hold it against anyone if they happen to be one of these people, however, unfortunately...this recipe is not for them. Which, obviously makes me sad.

Who'd want to miss this pudding. It's is dairy-free, lavished in bananas, and blended with creamy coconut milk. The chia seeds set up this sweet treat into a proper "pudding" consistency. No runny pudding here. No sir. The dash of cardamom and  boost from the banana extract lends just the right amount of unexpected intrigue into an otherwise fairly ordinary vegan banana pudding.

Banana Coconut-Cream Chia Pudding with Cardamom 

Inspired by Vegan Yack Attack

Makes 4 cups/4 servings

• 4 medium sized ripe bananas
• 1 cup canned full-fat coconut milk
• 1/4 cup. water
• 2 Tbsp. maple syrup
• 2 Tbsp. molasses
• 2 tsp. vanilla extract
• 1/2 tsp. banana extract
• 1/2 tsp. salt
• 1/4 tsp. ground cardamom
• 1/2 cup plus 2 Tbsp. chia seeds

Slice up the bananas and place in the blender. Add the coconut milk after ensuring it's been shaken up well, then add the remaining ingredients. Hold the chia seeds.

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Blend all those nummies on high until silky smooth. After blended, add the chia seeds and stir with spatula until well combined. Don't blend them though! I just did this in the blender (one less dish to wash). Pour the pudding mixture into 4 individual bowls and chill for at least 1 hour to overnight.

Seriously, how could someone not like bananas? Top the puddings with flaked or shredded coconut and dried or fresh banana slices.

All I ate for lunch today was a baggie of dried banana chips. Ugh. What is wrong with me!? Remember how in yesterday's post I mentioned I'd live off banana chips if I could...it's really not a stretch for me...