I am often asked why I post vegan, vegetarian and some older recipes including meat on my blog.
Well, it’s fairly simple, a 100% vegan diet is a bridge too far for some people. To be frank, sometimes it’s a challenge for me as well. Do I occasionally eat dairy, eggs and very rarely some seafood and meat? Yes I do, but must admit I feel better when I stay closer to vegan.
I never intended for my diet to be a political statement. I am enthusiastic about it, but try not to be preachy. Sometimes I probably get too animated about it, but that’s me. Haha!
My goal has always been to encourage and inspire people with healthy non meat recipes and options and to also make the case for a more plant based diet.
Some will notice that some of my much older posts contain recipes with meat. I considered deleting them when I transitioned to an occasional meat diet, but decided that whatever brings people to my blog is a good thing, as it shows people that they have non meat options.
Even encouraging people to feel confident and comfortable with having one meat free day per week, would be a huge step forward for them and our planet.
This is a wonderful sauce for pasta, noodles or brown rice.
Its simplicity is the key. It’s only 6 ingredients. Olive oil, garlic, salt, pepper, red peppers and cherry tomatoes. With this basic sauce you can do whatever you like. It’s very good on its own, or you may add wine, chilis, basil, the list is endless.
Slow cooking concentrates the flavors and creates something akin to a vegetable confit. I use produce from my own garden, but if you don’t have a garden, just find the freshest organic produce you can find. I particularly like using my Corno de Toro peppers and sweet cherry tomatoes.
2 large Red Peppers, or 4 -5 Corno de Toro peppers, seeds and membranes removed.
2-3 cups of Cherry Tomatoes
4 Tbsp Olive Oil
1 clove Garlic, crushed with side of knife.
1/2 tsp Sea Salt
Freshly ground Black Pepper
Optional: Wine, Chilis, Basil, Thyme, Capers, Lemon, grated Ginger Root.
Slice the peppers and bring the olive oil up to temp in a large sauté pan. Add the garlic and after it becomes fragrant, add the peppers a cook over medium heat for about 10-15 minutes. Add salt and black pepper and then add the cherry tomatoes, being sure to puncture each one. Otherwise, they have nasty habit of exploding.
Sauté for an additional 10 min and reduce heat to low and simmer until done. If you are going to add any optional ingredients, now is the time. Give it at least an hour on the low simmer.
Hint: I find that mashing the tomatoes with the back of a wooden spoon or a potato masher works well to create a thicker sauce.
I like to serve it over pasta or brown rice. I find that some non dairy Parmesan cheese is perfect to finish it.
This is one of my favorite Thai curries. I first had it in the south of Thailand in Surat Thani at the bus station on my way to Phuket. It had every kind of seafood imaginable. Some of the seafood had been grilled, so it was epic.
Note: This would be very good with Portobello mushrooms.
I’m not sure if this is more of an southern Indian dish, a Southeast Asian, or Carribean dish, as I have had it in many countries with slight variations, but either way, it is a fantastic side dish which is the perfect foil for so many main dishes. Its easy to prepare and very good indeed.
I will include the variations at the end of the recipe, as there are so many options, but here is my basic recipe and you can let your creativity flow from there.
2 cups of high quality Jasmine Rice, such as Hom Mali.
1 14 oz can of Coconut Milk
1 1/2 cups of water
1 tsp Sugar
Pinch of salt
1/4 cup of toasted Coconut, sweetened or unsweetened.
Begin by rinsing the rice well in cold water. Then drain and add in all ingredients except the toasted coconut.
Bring to a boil and then cover with a tight fitting lid and reduce heat and allow to cook for 15 minutes. While the rice is cooking, toast the coconut in a 375F oven on a baking sheet and then remove and set aside.
Remove rice from the heat, stir gently with a fork and replace lid and allow to set for 10 minutes. Remove lid, fold in the toasted coconut and serve.
Slice of Avocado, optional