Hearty Vegan Curry

HEARTY VEGAN CURRY

My kids and I have been giving ourselves a good giggle singing that old school song “Back to life, back to reality”!  Well, I think many of us might be feeling that way with the holidays over and the New Year upon us.  I honestly can not believe it is 2019 as the year flew by.  I think we all might agree that 2018 was a year of much learning, transitions and at times struggle.  There were many deep lessons learned and I know I’m personally stepping away and into 2019 with a tremendous amount of new found knowledge and strength.

That being said, as we all attempt to get back into the “reality” of it all, I know we all could use some delicious, quick meals.  Meals that really taste good, don’t require a lot of time and bring some ease into the home.  This hearty vegan curry is all of that and the best part is, it takes 30 minutes to make.  You can adjust the spinach to a different veggie if you are not a fan of spinach or even leave it out.  It is very versatile and below I give extra chef tips on additions that can be added for this dish before serving it.  I hope you enjoy it as much as we did and the extra time saved which hopefully will leave more room for gathering and connecting.  I know I finished off 2018 feeling immense gratitude for my family and the cherished blessings of time together.  Every time we can pause our busy lives to gather for a family dinner, I think we remember the importance of this sacred time.  No one ever looks back and says, “I wish I had less time.”  We all wish we had more and family dinner can be an easy way we can stretch the days.  Much love, oxoxo Chef Emery

 

EQUIPMENT

Wooden spoon

Measuring cups

Measuring spoons

Medium to large stock pot with lid

INGREDIENTS

1 tbs unrefined coconut oil 

1 tbs fresh ginger minced 

2 cloves garlic peeled and minced 

1 medium yellow onion peeled and minced 

2 tbs fresh cilantro washed and minced 

2 – 15oz cans of garbanzo beans drained and rinsed 

1 -7 oz jar of tomato paste 

1 -13.5oz can of coconut milk 

1/2 cup filtered water 

1 tsp chili powder 

1 tsp smoked paprika

Pinch of sea salt

Freshly ground black pepper 

1 tbs real maple syrup

5-6 cups fresh spinach washed 

METHOD 

Take a medium to large stock pot and add coconut oil, then place your heat on your stove top to medium.  Once hot, add the ginger, garlic, onion and fresh cilantro.  Sauté for 5-8 minutes till onion is translucent, then add garbanzo beans, tomato paste, coconut milk, filtered water, chili powder, smoked paprika, sea salt, black pepper and maple syrup.  Bring to a quick boil then reduce to low and cook for 5 minutes.  Now add the spinach and then place the lid on the pot.  Cook for another 20 minutes so that the spinach wilts and all the flavors can come together.

We are serving ours over a brown rice and basmati mix which is optional but really makes this dish so nice.  Extra additions that can be added to fancy it up would be flaked coconut, raisins and a cucumber raita just to name a few.  Enjoy from my kitchen to yours!

 

MY NEW COOKBOOK

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link.

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.  Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit.  Thank you!

 

Curried Vegan Red Dal

 

As the New Year approaches, I always spend time reflecting about my year with gratitude. What I’ve learned, how I grew, what I’m ready to let go of and what I’m ready to bring more of into the New Year. I hope that we can all agree that bringing more peace might be at the forefront of our own lives and the planet’s. I know personally that it is something that has been on my mind.

Specifically, I have been thinking a lot about how are our choices impact and effect our carbon footprint. We have more power than one might think. If we each individually made a commitment to using less plastic along with reusable water bottles, grocery bags, recycling, supporting local farms and food that has traveled less, we can make a difference. We vote with our dollars and we impact change one by one. One of my New Year commitments will be buying reusable fruit and vegetable bags so that I’m not putting my produce in plastic bags when grocery shopping. It’s just a small adjustment but can you imagine the effects if we all made an adjustment like this? I always recycle my current plastic bags but recycling is not enough because even with recycling, it takes a long time for plastic to break down. The solution really is using less plastic and purchasing less things that are adding to our carbon footprint.

Sustainable, organic local food has always been at the foundation of my work as an organic female chef. I truly believe this is one of the ways that we can build a foundation of health for ourselves and the planet. This paired with mindfulness for nature. The theory that what we take, we give back and are mindful when doing so. I love the French term “doucement” which means slowly or just a little. This is how I view my relationship with food and how I come to building my relationship with food as a chef. Personally, we’ve always eaten lots of fruits and vegetables and the majority of our diet is plant based. When we do supplement with meat, there is tremendous gratitude and understanding behind it. We eat it sparingly and only source meat from local farms where the animal was cared for and butchered in a mindful way. Food is meant to be nourishing and when we cook it with well sourced ingredients it just tastes different than that item that sat on the grocery shelves for weeks.

I wanted to share this recipe that we eat fairly regularly in our home. It’s fair to say its a staple. I want people to experience vegetarian and vegan recipes that are flavorful, delicious, easy to prepare and dishes that the whole family will enjoy. My kids absolutely love this curry dish and so do we! I hope you enjoy it as much as we do.

Curried Vegan Red Dal

1 medium head of organic cauliflower washed and cut into bite size pieces

1 medium organic onion peeled and diced

1 tbs fresh organic ginger minced

2 cloves of fresh organic garlic peeled andminced

2 tbs mild curry powder (spicy curry powder may be used if that is your preference)

1/4 cup fresh cilantro washed and minced

1 1/2 cup organic red lentils

32 fl oz. organic vegetable stock or homemade stock

2 tbs sweet mango chutney (optional)

1/4 cup organic raisins

1 tbs organic coconut oil

Pinch of sea salt

Freshly ground black pepper

Take a medium stock pot with a lid and add coconut oil then place the heat on medium. Once the coconut oil melts, add minced onion, sea salt and black pepper. Sauté approx. 8 minutes till the onions are translucent then add minced fresh ginger, garlic, fresh cilantro and 1 tbs of the curry powder. Cook approx. 2-3 minutes then quickly add the red lentils and cauliflower. Stir quickly then immediately add the stock, the other 1 tbs of curry powder and the mango chutney. Bring the heat up to high till the curry just begins to start to simmer then immediately reduce to low. Add the raisins then place the top on the pot and let cook for approx. 10 to 15 minutes. Chef’s note ** the liquid will reduce.

I generally serve this with steamed basmati rice and you can make this fancy if serving to guests by offering optional toppings to add to their bowls of curry such as additional raisins, coconut flakes, mango chutney, fresh cilantro and even a spoonful of plain coconut yogurt to finish it off.

Enjoy!! – Chef Emery oxoxoxo

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use our photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!

 

 

Organic Cumin & Chili Veggie Burgers


“Cooking is a continual opportunity to connect with your senses.  When we touch, taste, smell and explore through the beauty of food, the soul is elevated and comforted.  I dare say it might be one of the most beautiful ways to extend love and nurture others”

I try to incorporate at least 2 to 3 plant based meals a week into our dinner rotation.  As a chef, it keeps my creativity in bloom as the opportunities are endless in terms of imagining ways of bringing a variety of vegetables into interesting, delicious meals.

When I created this recipe in particular, it stirred from a place of wanting a really delicious veggie burger that didn’t crumble or taste like sawdust. I hate to say that but many veggie burgers just fall short in terms of flavor and consistency.  This however is not your typical veggie burger and this recipe is a huge success in our house.  My kids absolutely love these and they are a lot of fun too as they can be dressed up in so many ways.  Think pickles, sauerkraut, roasted poblanos, cheese, red onion, lettuce, micro greens, sautéed onions and mushrooms.  The options are endless.  I also love that I can get two meals out of this recipe which is fantastic on busy days when you just need to get dinner on the table fast.

Chefs note ** You will need a food processor for this recipe.

2 tbs organic olive oil

1/2 half of an organic onion peeled and minced

2 cloves organic garlic peeled and minced

1 tbs ground cumin

1 tbs ground chili

1 tsp sea salt

freshly ground black pepper

1 cup raw organic walnuts

2 cans organic pinto beans or kidney beans drained

2 organic eggs

1 cup gluten free bread crumbs or regular bread crumbs  (please have extra set aside to reach proper consistenacy)

 

In a large skillet, place heat on medium and add olive oil.  Add onion, sea salt and black pepper and cook approx. 7-8 minutes till golden brown then add garlic, cumin, chili and walnuts.  Continue to cook for an additional 5 minutes.  Once cooked, set aside briefly.

Take your food processor and make sure the chopping blade is inserted in the center.   Add the drained canned beans, eggs and the walnut/onion mixture.  Purée on high until combined then add bread crumbs and continue to pulse till ingredients are fully mixed. Using a spatula, remove the bean mixture from the food processor into a large bowl.  Add approx. 1/2 cup additional bread crumbs till the mixture is not super sticky and you can form the mixture into individual burgers using your hands.  This recipe will yield a total of 8 burgers.  I double wrap the additional 4 burgers in eco friendly plastic wrap and place in the freezer.

Once your ready to cook the burgers.  Take a large skillet and add 1 tbs of oil, then place your heat on medium.  Brown on one side then flip the burger to the other side  (approx. 4 minutes per side).  Serve on buns or over a salad with your favorite fixings.

Enjoy! – Chef Emery oxoxox

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️

Two Beautiful Vegan Cheeses

I’ve been playing around a lot lately with nut cheeses and its super easy, plus so delicious.  They are incredibly versatile as they can be coupled with salads, spread for crackers or a fabulous sandwich spread.  You can make a fancy vegan “cheese” platter with dried fruit, local honey, crackers, pickles, olives just to name a few ideas.  Also, fresh herbs, spices and dried herbs can be adjusted to your liking for this recipe.

As an organic chef, I feel a responsibility to bring a variety of recipes to the forefront with a mindfulness about the larger impact food has on our earth’s soil and the health of our climate.  This will always be my larger work.  I hope you enjoy these recipes.

 

“WE DO NOT INHERIT THE EARTH FROM OUR ANCESTORS, WE BORROW IT FROM OUR CHILDREN”  –  Ancient Native Proverb

 

Chefs Note**

You will need a food processor to make both of these recipes.

 

Organic Raw Almond Cheese with Spinach and Tart Cherries

1 cup soaked raw organic almonds

1/2 cup organic caramelized onions

1 tbs organic avocado oil

1 tsp sea salt

freshly ground black pepper

1 cup organic washed spinach

1/2 cup organic dried cherries or cranberries can be used if you can not find dried cherries

2 tbs nutritional yeast

Place almonds in a medium bowl and fill with cold water covering the almonds.  Soak for at least two hours and ideally overnight.  Once almonds have soaked, your ready to make your cheese.  Take a medium saute pan and add 1 tbs of organic avocado oil.  Peel, wash and mince one medium yellow onion.  Place heat on medium and add minced onion, sea salt and black pepper.  Cook approx. 15 minutes till onions are translucent.  Separate the onions into two portions for each cheese ( as you will be using one portion of the cooked onion for each cheese recipe ) and set aside briefly.  Drain the water from the almonds and then add almonds to food processor along with half of the cooked onions, spinach, cherries and nutritional yeast.  Pulse until all the ingredients are fully combined then scrap the sides with a spatula and continue to pulse.  Once the ingredients are fully combined remove from food processor and use your hands to form into a cheese like shape on your favorite plate.  Refrigerate for one hour to let it fully set up.

Organic Raw Cashew Cheese with Cumin and Fresh Herbs

1 cup soaked raw organic cashews

1/2 cup organic caramelized onions

1 tsp sea salt

freshly ground black pepper

1 tbs organic cumin

3 tbs organic green onions washed and minced

3 tbs organic fresh basil washed and minced

the juice of one organic lemon

2 tbs nutritional yeast

Place cashews in a medium bowl and fill with cold water covering the cashews.  Soak for at least two hours and ideally overnight.  Once cashews have soaked, you can begin making the cheese.  Take the other portion of the cooked onions for the cheese and set aside briefly.  Drain the water from the cashews and then add cashews to food processor along with half of the cooked onions, cumin, fresh green onion, basil, lemon and nutritional yeast.  Pulse until all the ingredients are fully combined then scrap the sides with a spatula and continue to pulse.  Once the ingredients are fully combined remove from food processor and use your hands to form into a cheese like shape on your favorite plate.  Refrigerate for one hour to let it fully set up.

Enjoy! – Chef Emery oxoxo

 


 

Plant Powered Recipes



Lately I’ve been quite thoughtful about our environment and the current state of the world.  It is easy to feel completely overwhelmed and lost in knowing what we can each individually do.  My hope lies in the belief that each of us can be stewards in impacting change.  With consciousness, we each can make a difference and there has never been a more important time to act and  be of service.  In my personal responsibility as a chef, this especially got me thinking.  How can I personally do more?

The foundation of my work as always been to advocate in supporting local agriculture and farming practices.  The concept that when we eat locally, organically and seasonally, it not only benefits our own health but the health of the earth’s soil and climate.  Recently though, I was thinking how can I take this a step further?  What if each and everyone of us dedicated one or two days out of the week to eating more of a plant based diet or at least incorporating it more?  This act alone if done on a large scale could have a monumental impact on our personal contribution to the global footprint.

As a result, I have started playing around in the kitchen creating new recipes that are plant based and full of flavor.  They are truly delicious and an example of how we can eat this way and never feel deprived in anyway.  These two recipes are lovely and incredibly versatile.  I hope you enjoy them as much as I have.

Chefs Note :

Both of these recipes can be made at the same time. You will need a food processor.

Walnut pate
1 1/2 cups Raw walnuts soaked for at least 2 hours in water
2 small shallots peeled and diced
Garlic 1 clove minced
Sea salt
Fresh ground black pepper
2 tbs green onion washed and diced
2 tbs gluten free tamari
1 tbs olive oil
1/4 cup water

Take a medium size bowl and fill with cool water then add walnuts and soak for at least 2 hours.

Take a large sauté pan and add olive oil. Place heat on medium and add shallots, garlic, green onions, sea salt, black pepper. Sauté approx. 8 minutes till shallots are golden brown. Set aside.

Drain soaked walnuts then take your food processor and add walnuts.  Now add shallot and fresh herb mixture.  Add gluten free tamari then begin to pulse the mixture till it begins to combine.  Now add water slowly till the mixture begins to become smooth (up to 1/4 cup)

Use a spatula to store in an airtight container. This will last for up to 7 days. It’s great on crackers, with crudité , sandwiches and so much more!

Cashew cheese

1 1/2 cup raw cashews soaked for at least 2 hours in water
1 tsp sea salt
Fresh ground black pepper
Juice of one lemon
2 tbs nutritional yeast
2 small shallots peeled and diced

2 tbs green onions washed and diced
1 clove garlic minced
1 tbs olive oil
1/4 cup water

Take a medium size bowl and fill with cool water then add cashews and soak for at least 2 hours.

Take a large sauté pan and add olive oil. Place heat on medium and add shallots, garlic, green onions, sea salt, black pepper. Sauté approx. 8 minutes till shallots are golden brown. Set aside.

Drain soaked cashews then take your food processor and add cashews. Now add shallot and fresh herb mixture. Add fresh lemon juice, nutritional yeast, then begin to pulse the mixture till it begins to combine. Now add water slowly till the mixture begins to become smooth (up to 1/4 cup)

Use a spatula to store in an airtight container. This will last for up to 7 days.  This is so delicious and versatile! Great with roasted vegetables and sandwiches.

Enjoy -Chef Emery oxox

 

Vegan Almond and White Miso Dressing

My life’s work is to use my pivotal role as a chef to spread greater awareness on the impact that sustainable food has on our own health and planet.  I also believe as a chef that food absolutely needs to taste delicious to sustain long lasting habits.  It just has to taste good, bottom line.  When we source food locally, organically and seasonally, it just tastes better because it is closest to it’s original, natural form.  Food and cooking can truly be one of the most beautiful ways to connect ourselves with nature and our planet.  Our bodies are highly intelligent too and view food as information for our DNA so when we eat this way, we just feel really good and are satiated naturally.

I love this recipe because it is so versatile.  It can be used to dress either a vegetarian, vegan, or paleo salad and is also a fabulous dipping sauce for fresh spring rolls or even for sandwich wraps!  Below are three ideas and easy ways to use this dressing.

Homemade spring rolls filled with organic persian cucumber, fresh mint, green onions and local non gmo tofu

Organic spring greens with local micro greens, fresh mint, watermelon radishes, hakurei turnips and local non gmo tofu salad

Organic local micro greens, fresh herbs, seasonal watermelon radishes, raw peanuts and local pasture raised poached chicken salad

Dressing Recipe:

1 generous tbs of organic white miso ( I personally love the company South River for miso )

2 generous tbs of organic unsweetened ground almond butter ( I love a company called Little Lad’s ) it literally has two ingredients almonds and sea salt.  That is what you want!

1/4 tsp sea salt

Fresh ground black pepper

1/4 cup apple cider vinegar or rice vinegar

1 tsp olive oil

1/4 water approx. till dressing thins out

1 tsp real maple syrup

In a medium bowl, add all the above the ingredients then whisk with a fork. This dressing can be stored in an airtight container and kept in the fridge for up to 4 days.  Enjoy!

“We can build lasting habits where we feel nourished, satiated and emotionally satisfied.  It just takes a little consistency, prep and most importantly fun” – Chef Emery

Never Underestimate the Power of Sheet Roasting

I can not say enough about how much I love sheet roasting as a chef.  It is a phenomenal way to quickly add depth and flavor to your meals with little effort yet is absolutely delicious.  Lately, I’ve been finding that food ( when and if I eat out ) is often over salted, over spiced, over sauced, overly sweet which covers up any room for the food to shine.  When we source food organically, locally, seasonally and sustainably, it really does not need a lot to taste absolutely delicious.  Sheet pan roasting is a wonderful way to easily do this!

Another reason I absolutely love roasting veggies is that it is so versatile.  In can be kept vegetarian by adding it to your favorite rice bowls or as a paleo recipe by pairing it with your favorite fish, grilled meat or roast.  I like to use lots of seasonal fresh herbs which are packed with wonderful nutrients and vitamins which adds a lot of dimension without extra salt, oil, etc.  I also have expressed before that organic fresh herbs have powerful properties that can be incredibly beneficial to our bodies and are a quick way to connect with nature.

Organic Tomatoes with Fresh Garlic, Local Shallots, Fresh Thyme, Herbs De Provence, Sea Salt and Black Pepper

Local Organic Fingerling Potatoes with Red Onion, Sea Salt and Black Pepper

Organic Cauliflower with Leeks, Sea Salt and Black Pepper

Preheat your oven to 450.  Then wash and slice the vegetables.  I pour 2 tbs of organic extra virgin olive oil over the whole pan of sliced vegetables.  Then add herbs of choice.  Get creative there are no wrong choices really.  You can use fresh cilantro, fresh dill, thyme, rosemary, fresh basil, fresh parsley.  Sometimes I like to add turmeric or curry powder.  I always then add 1 tsp sea salt and freshly ground black pepper.  Roast at 450 for approx. 25 minutes till veggies are golden brown.

The three recipes above are ideas but as I stated the options are honestly endless. Sweet potatoes roasted with shallots and cumin would be delicious or another favorite in our house is roasted brussel sprouts with cranberries.  Most importantly remember as Julia Child says, “You don’t have to cook fancy complicated masterpieces.  Just good food from fresh ingredients.”

Organic Fresh Basil Pesto

 

I have to say that I have had enough of all this cold weather and am ready for spring!!  I mean come on, it snowed today for goodness sake.  There is nothing like making a batch of my fresh homemade pesto to help perk one’s spirit up.  The green color alone is so vibrant and makes me think of spring.  Plus, my kids call them the “green noodles” and if that isn’t cute, I don’t know what is!

This can be made in big batches and placed in the freezer ( which I often do ) and is fabulous paired with fish, chicken, or on it’s own with a big salad.  It is so quick, easy, gets dinner on the table fast and taste so much better than any store bought version of pesto.

1 lb spaghetti gluten free ( I personally like organic tinkyada brown rice ) or regular pasta

4 cups fresh organic basil

2 cloves fresh organic garlic

1 cup grated parmesan reggiano

1/2 cup extra virgin olive oil

1/2 cup raw pine nuts

1 tsp sea salt

fresh ground black pepper

 

In a powerful blender ( I use a Vitamix but most blenders will work well ), place basil, parmesan reggiano, pine nuts, sea salt, and black pepper.  Place the blender on medium and begin to gradually add the olive oil.  Blend until smooth and all ingredients are fully combined.  Take a large spaghetti pot and fill with cold water and a pinch of salt.  Bring water to a boil and add pasta.  Cook approx. 10-12 minutes ( depending on pasta ) till al dente.  Drain pasta water and immediately add 3 to 4 tbs of pesto.  Toss until pasta is fully coated with pesto.  Serve immediately with generous amounts of grated parmesan reggiano.  I like mine with fresh tomatoes and a squeeze of fresh lemon juice.  Store left over pesto sauce ( as you will not use all of it ) in an air tight container and save for another use.  It is fantastic as a sandwich spread, a marinade for fish or chicken or to freeze for another time.  I generally double the recipe and freeze the second batch.

Enjoy!