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healthy

Food, Recipe

Vegetable Curry

Welcome to another edition of the vegan friendly recipe! For today, I am sharing my personal favorite dish which is a quick vegetable curry. Again, the recipe is pretty straightforward so I guess there will be little trouble following the procedures.

INGREDIENTS

  • 1 whole cauliflower, cut into florets
  • 1 big potato, cubed
  • 1 big sweet potato, cubed
  • curry paste/powder
  • coconut milk
  • water, to dilute
  • garlic and onion, minced
  • chillies, if spicy curry is desired
  • 2 tbsp. olive oil
  • seasoning (salt, pepper, paprika)
  • basil leaves or cilantro leaves, to serve

PROCEDURES

  1. In a large sauce pan, heat a tablespoon or two of olive oil. When pan is hot, add your two kinds of potatoes and stir fry until slightly soft. Add your cauliflower then after until slightly tender. We lightly fry our vegetables to form a crust and create a texture so that it won’t be soggy when dumped into the curry mixture. Set aside.
  2. In the same pan, sauté garlic and onion until soft. Add curry paste/powder (I used curry powder from the grocery.) and cook until fragrant, about 1 minute.
  3. Stir in coconut milk and water (depending on what consistency you like) and bring to a boil. Add pre-cooked vegetables and season with salt, pepper, and a little of paprika. Reduce heat and simmer until vegetables are tender, about 8-10 minutes.
  4. Garnish with basil or cilantro and serve with rice.

Photo 2-6-15, 1 11 02 PM

This recipe makes 4 servings. I ate this on my own for maybe 2 days (2-3 meals a day). Be sure to store in your fridge if not consumed because coconut milk might spoil with room temperature (room temperature is pretty high/hot in the Philippines so). Reheat through microwave and it will surely taste as good. :)

Food, Recipe

Corn Soup (Gulay na Mais / Ginulay na Mais)

As a part of changing my “diet” drastically which is basically staying away from all kinds of animal meat, I had to figure out food recipes that would suffice that “diet” and at the same time would still satiate me like what my normal source of protein do.

In the next days, I’ll be posting short (like really short) and easy recipes that I tailored to suit up the said diet. Also, eventhough majority of  those who are reading this right now most probably don’t do this “food selection,” I thought of sharing these recipes anyways on the blog because first, I surely can consider this healthy and healthy is the main train that everybody rides recently, and secondly it is god damn tasty (at least for me, lol).

Likewise, the recipes I’ll be sharing are quite straightforward which makes cooking a little bit undemanding even for the fearfuls. Continue Reading

Food, Recipe

Healthy Plates for Breakfast

For the past few days, I’ve been pulling off an Erwan Heussaff on the meals I prepared. I’m not quite sure if these bunch can be classified under “non-fattening food” but I’m pretty sure they are at least…healthy? I guess. Most of my home cooked meals consist of the same ingredients like quinoa, basil, and tomatoes. My mom bought me two bags of quinoa a week ago. I grow my own basil and I buy my tomatoes in the local market. Anything else, I just find in the kitchen or maybe old stocks in my pantry.

Quinoa, basil, and cream cheese egg wrap

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