As my diet has become increasingly plant-based, I find my self paging through my favorite magazines and mentally substituting plant-based proteins for the animal proteins. It’s actually a great exercise, if only because I love messing with recipes.
I’m also trying to add more vegan recipes to my diet, so this recipe also checks that box. I’ll admit to be intimidated by vegan cooking in the past, but now that I’ve wrapped my head around the basics, I’ve discovered that cooking vegan meals isn’t as hard as I’d once thought…though, yeah, the meal prep does take a bit more time.
Thus, this fantastic (and fast!) black pepper curry. The original recipe calls for chicken, and you can certainly use chicken if you prefer. The black pepper gives a hint of heat and loads of flavor, and it’s a great way to add vegetables to a meal.
Oh, like all curries, it’s even better as leftovers!
This versatile recipe is perfect for weeknight suppers. It can be made vegetarian, vegan, or with the meat of your choice. The flavors can be modified to suit your fancy. And it reheats like a dream, making it perfect for lunches.
I love to serve this dish over braised greens — spinach or chard do just fine.
Let me say this: I am addicted to these pancakes. Completely, totally, wholly addicted. I could eat these every single day. And I would be happy.
You can make these as easy as you want or as complicated as you want. I go for easy, meaning I use leftover meats instead of cooking them on the spot — this lets me make these quickly during the week. In addition to the rice flour and turmeric batter, the ingredients include various veggies cut/chopped/julienned into to small pieces, some meat (I often use leftover shrimp or meatballs), and some bean sprouts if you choose. Top with a spicy dipping sauce, and you are in heaven. Trust me.
The trick to cooking these pancakes is to let them get very well-done on the edges. The undersides will be crispy, and the thin batter cooks all the way through quickly.
Coconut rice is a great complement to Thai-inspired dishes. Or spicy dishes. Or, you know, dishes that benefit from rice that is a notch above ordinary (salmon, for example). I find keeping a couple of cans of coconut milk in my pantry at all times is a great idea — it’s surprising how often I need this staple.
Fall in Southern California is more a concept than a season. While my East Coast and Midwest friends talk about cooler temperatures and extol the virtues of casseroles and other cool-weather dishes, I often grill until January.
Still, I am not immune to cravings…and an overabundance of squash. And while I love a good soup, sometimes something more hearty, yet still light, is necessary. This curry — which can be made with any squash, to be honest — is filling, just spicy enough, and perfect for warm or cool evenings.
As a bonus, this recipe is vegan, making it a perfect dish for dinner parties or potlucks.