Yummy Vegan Curry Stew

STEW FOR 3-4 PERSONS

All you need to know to make this yummy, vegan curry stew. It takes about 45 lovely minutes to make and it is so filling and worth it. Boil the rice when you want. The one I made took about 20 minutes. Good luck & enjoy this flavorful curry stew :)

What you need

• 1 Yellow Onion

• 2 Cloves of garlic (preferably organic

• 2 Medium-sized sweet potatoes

• 1 Box organic chickpeas

• 1 Medium-sized Broccoli

• Handful Spinach

• 5 dl Organic Coconut Milk

• 4-5 (25 g) tsp Red Curry paste (or your favorite curry spice blend)

• 1 Lime

• 1/2 Lemon

• 3-4 tsp Soy Sauce (to your liking) Can also use Brags Liquid Aminos (vegan, gluten-free) or Coconut amino acids for a less salty, sweeter taste

• Extra spicy: Chimayo Chili or other chili pepper (I like the stew spicy)

• 2 Carrots

• 3 dl Jasmine Rice

• 1 Cast iron skillet (can us normal also but cast iron promotes more depth in flavor)

• 1 Pot (preferably cast iron)

  What you do

• Chop broccoli in nice, small florets. Set them aside.

• Finely chop garlic & onion and set aside.

• Heat up the skillet with a good amount (2-3 tbs) of vegan coconut butter or oil (rape oil, avocado or other high temp oil is also okay)

• Add garlic & onion to skillet. Let it get a golden color. Then turn down the heat so the garlic does not burn.

• Take the cast iron pot and add the coconut milk and use medium heat to get it up to a boil. I used the water in the can, but if you prefer to only use the cream and adding fresh water, that is off course okay :) Just make the equivalent amount of water. Add 2 tsp curry paste to the coconut pot and let it simmer

• Drain any water off the chickpeas and add them to the skillet. Turn up the heat to medium. Add 2 tsp curry paste and stir in with the peas so everything is covered in the flavors from the spice. Let it sizzle on medium heat for a few minutes.

• Add the broccoli to the pot with the coconut cream. Turn up the heat to medium.

• Add the small squared cut sweet potatoes to the skillet - ad in add the rest of the curry paste (1 tsp) and make sure you get the paste on all the potatoes for maximum flavor. Let it cook on medium heat for 10-15 minutes (or however long it takes for the potatoes to cook through)

• Turn off the iron skillet and carefully move everything into the pot with a ladle (you don’t want a mash so make sure you don’t squeeze the potatoes and chickpeas)

• Let it simmer on low heat and thicken for 7-10 minutes, half-covered with a lid. Make sure the heat is on low so nothing burns at the bottom

• Slice the carrots and add them to the end of the cooking time. You want them to have a bite and a crunch at the end.

• Add the spinach at the very end

• Add half a squeezed lime and the soy sauce to the pot. Let it sit for 1-2 minutes

• Serve hot with rice and fresh herbs like cilantro, squeeze of lemon and lime.

HEAVENLY SPINACH SOUP

#VEGGISVEKO DAY 4

Ingredients

• 450g fresh frozen chopped spinach

• 1 yellow onion

• 1 clove of garlic

• 2 tablespoons avocado oil butter

• 1/2 can organic coconut milk (full fat)

• 1 cup water

• 1 cube vegetable broth

• 2 ts nutmeg

• 2 ts black pepper

• A little olive oil

• Fresh chilli gives it a kick

• Bonus points for decorating with parsley

This is what you do

This soup is soooo easy to make and really yummy!!!

Peel and chop onion and garlic. Cook in iron skillet in avocado oil. Take a bigger pan and add coconut milk, water, broth and nutmeg. Boil on low to medium heat. Turn down the heat and add the spinach. Let is soak into the broth. Season with pepper and olive oil and cayenne pepper if you like. Decorate with parsley and serve.

Serves 3-4

To follow the challenge visit my instagram story @kjerstibuaas & give @protectourwintersnorway some love in their quest to help make this planet a cleaner more sustainable place to thrive. and make sure to tune in at the following links:

https://www.facebook.com/events/847922492045050/?event_time_id=847922528711713

OR

http://www.protectourwinters.no/2018/11/26/veggisveko-2018-1/?fbclid=IwAR2jzqf1xk8tseKB2WbfBTCHL9rCKmF4PSl1n7BxBEBNE-gRIbN8hSl8-Pc

We already know how to reduce emissions from the livestock industry, reducing the consumption of meat is one of the simplest and most effective ways to achieve this. What we lack is the will to implement and carry through the solutions. Therefore, POW Norway urge you to have a meet free week this February! We'll be posting inspirational recipes and facts regularly - to show you just how easy, and important, this is.

Chana Masala

#VEGGISVEKO DAY 2

Chana Masala 1-2 servings

Ingredients

• 3 tablespoons oil (coconut oil or olive oil)

• ½ yellow onions 3 cloves of garlic, finely chopped

• 1 whole chili without seeds, finely chopped (add more or less according to how spicy you want. It becomes medium spicy with a whole chili)

• 1 handful of finely chopped fresh coriander

• 1 topped ts cumin 1 topped

• tsp malt turmeric

• 1 topped tsp malted coriander

• 1x finely chopped ginger or 1 tablespoon of ground ginger

• ½ teaspoon of salt

• 1 box of canned tomatoes

• 1 box of canned chickpeas

• 1ts garam masala (optional, both in paste and spice mix), possibly ½ teaspoon cardamom, 1/8 teaspoon ground mashed potatoes, a little pepper, ¼ teaspoon of malt carnations.

• 1 tablespoon lemon juice.

RESULT: I made mine with a lot of veggies and ditched the chickpeas and it tasted so good!!!

This is what you do

Oils, onions, garlic, fresh coriander, chili are cooked in a pan of high heat together with cumin, salt, turmeric, ground coriander and ginger for a few minutes. Add more oil if it is too dry on the pan. Then add canned tomatoes and canned chickpeas with either garam masala or spice mix. It's not a crisis if you do not have all of these spices. Add some water if necessary, the masala should have a slightly thick, juicy consistency. Let simmer for 15-20 minutes. Stir occasionally. Season with salt, sugar, chili etc. Remove the heat and stir in 1ss lemon juice. Can be eaten as it is, then it is enough for one person or server with rice or quinoa, for example, it's enough for two.

What is The easiest way to reduce our Greenhouse Gas Emissions?

If everyone in Norway eats one vegetarian meal a week, it has the same effect as removing 170 000 cars from the roads for a whole year (1). If everyone in the world turned vegetarian, it would reduce the Greenhouse Gas Emissions related to food production by 60 %. Moreover, if everyone turned vegan, it would further reduce the emissions by 10 % (2). Since food-related emissions account for about 15% of total global emissions (1), this will, in other words, have a very big effect. It may not be realistic to expect everyone to turn vegan or even vegetarian overnight, but if we all eat a little bit less meat, it will help! It might even ensure our children and grandchildren can experience the same wonderful and snowy winters we've been so lucky to live through.

We already know how to reduce emissions from the livestock industry, reducing the consumption of meat is one of the simplest and most effective ways to achieve this. What we lack is the will to implement and carry through the solutions. Therefore, POW Norway and I urge you to have a meet free week this February! I will be posting inspirational recipes and facts regularly - to show you just how easy, and important, this is.

Kilder/sources: 

1. http://www.framtiden.no/201409246561/aktuelt/mat/kjottfri-dag-=-200.000-farre-biler.html

2. http://www.oxfordmartin.ox.ac.uk/news/201603_Plant_based_diets 

CREAMY VEGAN BUTTERNUT SQUASH SOUP

#VEGGISVEKO DAY 1

Vegan, creamy and soooo yummy!!!

Ingredients

1 butternut squash

1 garlic clove

Salt and pepper

Roasted chickpeas

1 box of chickpeas

1 can Coconut Milk

Spices to taste (turmeric & cayenne is amazing)

Olive Oil

Roasted Pine Nuts

Fresh Sage (if available)

This is what you do

Gidget would like some of this yummy soup!!

Sprinkle the squash into pieces and serve in a refractory form, together with a finely chopped garlic clove, or just roast the squash whole in the oven with garlic. Pour over some good olive oil, salt and pepper and bake in the oven at 350 F/ 200 degrees until the squash is completely soft, it usually takes about 30-40 minutes depending on how big the pieces are. Clean the chickpeas and have in a different refractory form. Pour over some olive oil, salt and pepper. Peppercorns, chiliflakes, dried basil and turmeric are also good to have over, take what you have. Put in the oven at the same time as the pumpkin and shake for about 30-40 minutes. You can also simply roast all these ingredients in an iron skillet. Keep track of the chickpeas regularly, because they can burn quickly. Take out the trays and cool everything. This is when the chickpeas become crispy. Blend with 1 can of coconut milk. Have more or less coconut milk depending on how thick you want the soup. Pour the soup back into a pan and heat. Roast pine nuts with fresh sage on low to medium heat. Serve the soup hot and add pine-nuts and salt + pepper to taste.

Serves 3-4

To follow the challenge visit my instagram story @kjerstibuaas & give @protectourwintersnorway some love in their quest to help make this planet a cleaner more sustainable place to thrive. and make sure to tune in at the following links:

https://www.facebook.com/events/847922492045050/?event_time_id=847922528711713

OR

http://www.protectourwinters.no/2018/11/26/veggisveko-2018-1/?fbclid=IwAR2jzqf1xk8tseKB2WbfBTCHL9rCKmF4PSl1n7BxBEBNE-gRIbN8hSl8-Pc

We already know how to reduce emissions from the livestock industry, reducing the consumption of meat is one of the simplest and most effective ways to achieve this. What we lack is the will to implement and carry through the solutions. Therefore, POW Norway urge you to have a meet free week this February! We'll be posting inspirational recipes and facts regularly - to show you just how easy, and important, this is.

NUT's FOR NUT MILKS

CASHEW MILK

YOU NEED: Cashews, Cold water, Coconut Palm Sugar and A High Speed Blender

HOW: Soak the cashews in cold water for a couple of hours. Blend the ingredients on high speed until milk is smooth and creamy.  

TIP: Add fresh vanilla bean and use as creamer for your morning coffee. Top off with a dash of cinnamon and you have the perfect cappuccino

 

 

 

PISTACHIO MILK

YOU NEED: Pistachios [unsalted] Cold water, Coconut Palm Sugar and A High Speed Blender

HOW: Pick off the shells and mix the nuts with water and sweetener of your choice. Blend until the milk has a solid consistence/ thinkness.

TIP: I like to use pour mine over some home made granola, for hot teas or as a base in smoothies! Ps : The milk will be green so this is fun for kids

 

HEMP & COCONUT MILK

YOU NEED: Hemp Seeds, Coconut Shavings, Cold water, Coconut Palm Sugar and A High Speed Blender

HOW:  Blend the ingredients on high speed until milk smooth consistency

TIP: Add raw cacao and you have yourself a delicious, vegan chocolate milk!