My slow cooker may be the most used appliance in my kitchen. Second to my coffee pot, of course. As I dug it out the other morning, I thought why not whip up some coconut curry tofu? I’ve not had it in a while and I had some tofu nearing its expiration date.
What You’ll Need–
1 block tofu, drained and cubed
1 small onion, chopped
2 TSP minced garlic
pinch of salt
1.5 C bell peppers, chopped – I used peppers we froze from our garden last year. Any kind will do.
1.5 TBSP smooth peanut butter
1.5 TSP garam masala powder – I didn’t have any so I made some. *See below for recipe.
2.5 TSP curry powder
1 C coconut milk – I was out of the canned stuff so I whipped up a small batch. **See recipe below.
1 can tomato paste
Blend all ingredients together except the tofu. Pour it into your slow cooker. Add the tofu, give it a quick stir and set it on low for 4-5 hours. Serve over rice. Enjoy!
* Garam Masala
2 TSP ginger
1 TSP cinnamon
2 TSP pepper
3 TSP cumin
3 TSP coriander
1/2 TSP nutmeg
1 TSP ground cloves
Mix all spices together and store in an airtight container.
1/2 C shredded coconut
2 C very hot water
Blend together until smooth.
This is one of those recipes that came together as a result of needing to cook things up before they went bad. Brussels sprouts are a relatively new food for me. I discovered over the fall that I really like them. This recipe is quick, delicious, and satisfying.
What You’ll Need–
1 small package gnocchi
1 small bag Brussels sprouts
1 TBSP minced garlic
2.5 TBSP Earth Balance butter
1 TSP onion powder
juice from 1/2 lemon
salt and pepper to taste
Parmesan cheese – I use Go Veggie! brand.
Tear off the dark green leaves from the sprouts. Cook the gnocchi. Save about 1/4 cup of the cooking water. Melt the Earth Balance butter in a pan and add the gnocchi to crisp it up a bit. This should only take about 2 minutes. Add the minced garlic, onion powder, salt, and pepper. Cook, stirring occasionally, about 4 minutes. Now add the Brussels sprout leaves, lemon juice, Parmesan cheese, and 1/4 cup cooking water. Stir until combined and cook another minute or so. Put it on a plate or eat it straight from the pan. I won’t judge. Enjoy!
I usually start with one ingredient and build on it. I’ve been craving sweet potatoes, so they became the base for tonight’s dinner. They are honestly one of my favorite foods. Emme loves them any way you make them, but I think topped with feta is her favorite.
Some of my best recipes are born from throwing together ingredients that are about to expire. It seems wrong to call this mac and cheese but that’s probably what it most closely resembles. I didn’t take any photos because there was just no way to make this dish pretty. But it sure was tasty. And toddler approved. And that’s all that matters.
Here’s what I had on hand with approximate measurements: