Christmas menu: Curried Cauliflower Soup \\\ Menu de Noël: Soupe au chou-fleur et au curry

(Version française plus bas) 

I love curry! So, of course, when it came to deciding on my Christmas menu, I wanted to include some of its spicy deliciousness. I also wanted this soup to be simple and quick to prepare, and ideally to be something I could prepare well ahead. Well, this is it. It is thick, spicy, comforting and the perfect start to my Christmas dinner.

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Here is what you need:

  • 1/2 butternut squash, diced (about 3 cups)
  • 1 cauliflower head, chopped
  • 1 broccoli head, chopped
  • 1 onion, diced
  • 1 can of mixed beans (about 2 cups)
  • 1/2 cup hemp seeds
  • 2 tbs garam massala powder
  • 1 tbs turmeric powder
  • 1 tsp cumin seeds or powder
  • 1/2 tsp red chili flakes
  • salt and pepper to your taste

Here is what you do:

  1. Place all the ingredients in a large pot and cover them with water.
  2. Bring to a boil on high heat, then reduce the heat to medium and let simmer until the squash is tender.
  3. Using your wand mixer, mix everything up until smooth and creamy. Enjoy!

That’s it! It is so simple and quick to prepare. I actually already prepared a batch of this ahead, so that I don’t have to worry about it uring the Christmas week-end. The soup is spicy and warming, without being too hot. The cauliflower makes it very thick and creamy, without any cream or fat. Great! Let me know if you try it out!


J’adore le curry! Il était donc évident que cette épice ferait une apparition pour notre repas de Noël. En entrée, j’avais envie d’une soupe réconfortante et réchauffante, mais qui soit simple à préparer et préférablement préparable à l’avance. Bien, mission accomplie! Cette soupe est crémeuse, sans huile et vraiment délicieuse!

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Voici ce dont vous aurez besoin: 

  • 1/2 courge butternut, coupée en dés (environs 3 tasses)
  • 1 chou-fleur, coupés en dés
  • 1 brocoli, coupés en dés
  • 1 oignon, coupé finement
  • 1 conserve de légumineuses mélangées (environs 2 tasses)
  • 1/2 tasse de graines de chanvre
  • 2 c. à soupe de poudre de garam massala
  • 1 c. à soupe de poudre de curcuma
  • 1 c. à thé de graines de cumin ou de poudre de cumin
  • 1/2 c. à thé de flocons de piment
  • sel et poivre au goût

Voici ce qu’il faut faire:

  1. Placez tous les ingrédients dans une grande casserole et le recouvrir d’eau.
  2. Portez à ébullition à feu vif. Réduire à feu moyen et laisser mijoter jusqu’à ce que la courge soit bien tendre.
  3. Utilisez votre mélangeur à immersion et pulvériser le tout jusqu’à ce que la soupe soit lisse et crémeuse. Savourez!

Voilà! C’est si simple à préparer et vraiment délicieux! Cette soupe est bien réchauffante, sans être trop piquante. Le chou-fleur rend cette soupe vraiment très crémeuse et épaisse, sans avoir à rajouter de matière grasse, ce qui n’est pas mal pendant la période des fêtes. Bon appétit!

Simple Mushroom Risotto

This is the perfect recipe for a busy night because it takes minutes to prepare, and you’ll have enough for some lunch. It is also filled with amazing flavours and textures. Plus basmati rice is so fluffy and makes everything better! I don’t know if basmati rice qualifies as risotto rice, but this is still extra yummy.

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Here is what you need:

  • 1 tsp oil
  • 3 cups of sliced mushrooms
  • 2 cups basmati rice
  • 4 cups of water
  • 2 cups of chopped cilantro, divided in two
  • 1/2 cup raw cashew nuts
  • 2 tsp turmeric powder
  • 1 tsp curry powder
  • 1 tsp paprika powder
  • 1 bay leaf
  • 1 pinch of red chili pepper flakes
  • salt and pepper to taste

Here is what you do:

  1. In a large sauce pan (make sure it is deep enough), heat the oil on medium-high heat and stir in the mushrooms. Cook until they lost all their water and are starting to get a nice golden color.
  2. Add the rice and  mix over. Add the water, the nuts, the spices and half the cilantro. Keep on medium-high heat until boiling. After 5 minutes, turn down the heat to medium-low, a let simmer until all the water is absorbed by the rice. Taste and add salt and pepper.
  3. Mix in the other half of the cilantro just before serving.

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This is delicious! The spices and mushroom are a great combination, and the basmati rice is soft and light. It makes for a great side dish, but can really make a great meal on its own. Give it a try next time you are looking for a one-pan supper, and let me know how you like it!

Simple Curry (for busy nights)

This is the recipe I fall back on when I’m feeling like having some comfort food. It is very quick to make, looks impressive and is really delicious! It also makes for a great lunch!

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Here is what you need:

Part 1: The protein:

  • 1 cup TVP (texturized vegetable protein; I used big pieces. You can find this in Asian grocery stores or in health food stores.)
  • 1 1/2 cup warm water
  • 1 tsp miso

Part 2: The sauce:

  • 1/2 cup cold water
  • 1 tbp corn starch
  • 2 tbs tamari or soy sauce

Part 3: The vegetables:

  • 1 tsp coconut oil (you can replace this with some water)
  • 1 minced onion
  • 2 minced garlic cloves
  • 2 zucchini squashes
  • 1 tsp turmeric powder
  • 1 tbs garram massala

Here is what you do:

  1. Dilute the miso paste in the warm water and place the TVP in so that it can soak up all the water. Put aside.
  2. Mix all the sauce ingredients and put aside.
  3. In a large sauce pan, heat up the coconut oil, and stir the garlic and onion until golden and fragrant. Add the spices and give a good stir.
  4. Cut the zucchinis into bite-sized pieces and add to the pan. Mix well.
  5. Add the TVP and the remaining water and stir everything until well coated in spices.
  6. When everything is cooked and ready to serve, add the sauce ingredients and stir until the sauce becomes thick and glossy. Serve with warm rice or noodles.

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I really like this dish because I can pretty much make it with anything on hand: eggplant, chickpeas, mushrooms, tofu or even tempeh! It is also very easy to prepare and quite quick to make. It is supper flavourful and so comforting!

Let me know if you give it a try!

Indian Dinner: Mixed Bean Curry

When my amazing sister-in-law learned about the Indian dinner, she wanted to participate as well. She made a super mixed bean curry, that was just perfectly seasoned.

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We had pre-cooked some mixed beans: adzuki beans, pinto beans, yellow peas, green lentils and chickpeas. This made making this dish easier, but you can also use any canned beans if this is more available.

Here is what you need:

Onion Garnish:

  • 1 chopped red onion
  • the juice of two limes

Main dish:

  • 1 tbsp oil
  • 1 chopped onion
  • 1 ginger piece (about 1 inch)
  • 1 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1/2 tsp sriracha or chilli powder
  • 2 chopped tomatoes
  • 400g beans of your choice

Here is what you do:

  1. Prepare the onion garnish: mix the chopped onion and lime juice, and set aside.
  2. In a large saucepan, heat the oil on medium heat. Add the onion and ginger and stir until the onion is translucent and fragrant. Add the spices and stir well.
  3. Add the chopped tomatoes and beans and mix well.
  4. Once everything is cooked, take off the heat and add the onion garnish. Serve immediately.

As you can see, once all the ingredients are prepared, this dish is very simple to prepare. However, the flavours are really amazing! The onion garnish really give a fresh flavour and a nice crunch. The beans are creamy and soft, and oh-so comforting.

Let me know if you give this a try, and I’ll let my sister-in-law know what you think!

Christmas Menu: The Soup

We have now arrived to the most exiting part of the Christmas series: The food!

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As a mixed child with one fork in French culture and one chopstick in Vietnamese culture, I can’t say that my family has any particular “Christmas” foods. Every year we eat delicious food depending on our inspiration all together with no specific dish reserved for Christmas.

This is why I bring you a slightly nontraditional Christmas menu. You won’t find any fake turkey or meatballs. You will, however, find delicious, spicy, and fun to share food.

As a start, let me present you the Indian style Kabocha soup. This is a perfect winter soup as the squash is in season, and the spices will warm you up. This is quite simple to make, but will impress your guests with the smoothest texture and most exciting flavours around.

Kabocha squash or Japanese pumpkin is very nutty and smooth which makes it perfect for soups. If you haven’t tried it yet, I suggest you run to your local Asian market as it is perfect not only for savory but also sweet recipes.

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Here is what you need:

  • 1 Kabocha squash, seeds removed
  • 2 zucchini squashes
  • 2 medium sized sweet potatoes
  • 2 inch piece of ginger, cut in half
  • 1 tbs of curry powder
  • 1 tsp of coriander seeds
  • 1 tbs of marmite (the British seasoning) or one cube of vegetable stock
  • 1 tsp of turmeric powder
  • 1 garlic clove
  • salt to taste

Here is what you do:

  1. Cut all the vegetables in cubes. If you want your soup to be very orange and extremely smooth, peel them. I kept the skins of mine on because I like the extra nutrients they brings.
  2. In a large cauldron, put all your vegetables, ginger and garlic, and cover them with water. I added around 2.5 liters.
  3. Cover and let come to a boil on maximum heat. Then, bring down the heat to a medium, and let simmer uncovered until the vegetables are easily poked through with a fork.
  4. Turn off the heat and add the spices, marmite and salt. Mix well and adjust to your taste. It is a good idea to mix the marmite or vegetable stock cube in a separate bowl with a few spoonfuls of the cooking water before adding it to the soup. This will ensure that everything is well mixed in.
  5. Mix with a hand mixer until all the vegetables are smooth.
  6. Serve with toasted bread and garnish with pumpkin seeds.

This is extremely simple to make and can do its own thing while you are tending more complicated dishes. The spices really make this soup special, and the ginger makes it perfect for winter.

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Let me know if you try it out and what you thought of it! Come back too for the rest of my Christmas menu.

 

Delicata Squash Curry

Hello beautiful people,

After a very relaxing, sunny, and perfect long week-end, I really craved curry! After a hiking Saturday, I made a big bucket of soup… which was really good, but that’s what we ate for the past 2 days. So tonight I thought I would cook something a little bit more consistent. This is what I came up with!

A really comforting curry dish!

Here is what you will need:

  • 1 onion, in chunks
  •  3 bamboo shoot heads thinly chopped (I usually buy the vacuum sealed one of my Asian market, but you could use one can of already chopped up bamboo shoots.)
  •  1 delicata squash thinly sliced (these have a really mild, nutty flavour, but their texture is just dreamy. Very smooth and tender, they are my favourite squash!)
  •  1 red bell pepper, chopped up.
  •  1/2 cup almonds (I soaked mine overnight and removed the skin, but you could use them just soaked, or even switch them for cashew nuts if you prefer.)
  •  1 tbsp tahini pasteIMG_0463
  •  1/4 cup chopped parsley
  •  2 tbsp almond butter
  •  1 tbsp olive oil
  •  2 tsp turmeric powder
  • 1 tsp curry powder
  • 1 chunk raw ginger finely chopped or pureed (about 1 tbsp)
  • salt to taste
  • rice or mung bean noodles to serve
  • 1 cup water

Here is what you need to do:

1- In a large sauce pan or wok set on medium heat, put the olive oil and let it warm up.

2- Add the onion and toss around until they are translucent.

3- Add the finely chopped ginger, turmeric powder, curry powder, tahini and almond butter and water. Mix until you get a smooth sauce.

4. Add the chopped vegetables (bell pepper, squash and bamboo shoots) and the almonds. As everything is very thinly chopped, it should take about 15-20 minutes to cook. The sauce should cover the vegetables. Let it simmer gently until the squash it tender.

5. In the meantime, cook the noodles according to package instructions. I used Korean mung bean noodles because they add a bit of protein, and I love their texture, but you could use any type of noodle you like, rice, or even pasta.

6. Once everything is cooked, toss in the noodles and parsley, and stir to make sure everything is well coated in sauce.

Serve hot and enjoy! IMG_0467

You could also add red pepper flakes, sriracha or cayenne pepper, but I wanted mine mild for tonight. I really enjoyed this noodle dish. It was very quick and easy to prepare, and I think it looked very sophisticated and impressive. Anyways, my belly is happy!

I hope you give this a try! If you do, please let me know and share some pictures! Also, give me some inspiration and tell me what is your favourite curry dish!

Have a nice week 🙂