Friday, November 20, 2009

Mock "Shrimp" Curry and Brussels Sprouts favorite!


I tried this mock 'shrimp' curry recipe from Notes from the Vegan Feast Kitchen. It was delicious! Bryanna was so brilliant by adding ground almonds to the curry with 'tofu creme' sauce (instead of coconut milk). I think the ground almonds thickened this vegan curry and added the richness to it. There is no need to add coconut milk to fatten it up the curry too much. Almonds are good for you, too!

Since I have other ingredients on-hand that I need to get rid of such as a potato, a chunk of sweet potato, a cup of sliced mushrooms, and brussel sprouts, I added 1 cup each of these ingredients on top of the mock 'shrimp.' I doubled the sauce (everything else in that recipe but the shrimp) so I have enough sauce to coat the other ingredients.



The ingredients were sauteed and coated with all the spices before the 'tofu creme' was added. I used the Maharajah Curry spice powder from Penzeys Spice (a good quality curry powder that is not hot and it is not bitter).

This curry was so delicious on top of basmati rice.

It's Brussels sprouts season now! I have seen brussels sprouts on stalks in supermarkets and it's cheap. The sale price is $2.99 for the whole 25-inches stalks of sprouts. I love them!



This is my favorite quick, easy, and delicious way to prepare it:

Remove sprouts from stalks and cut in halves. Caramelize them in olive oil, sprinkle with salt and pepper, add some water to steam fry them while covering the pot tightly. The water will evaporate, then, add some more water. Steam fry them for 5 - 10 minutes by adding more and more water when it evaporated. Test the tenderness. Immediately, add 1 tablespoon of Earth Balance while they were still warm. Stir and serve!

I like them roasted and browned when caramelizing them. It was sort of pan roasting them. I used my Swiss Diamond Covered Casserole Pan (best non-stick cookware recommended by Bryanna) to caramelize the sprouts. I bought this cookware from Amazon.com and it turned out that it is the genuine one. I read that there are fake ones(it may contain teflon) so be careful when you order on-line. I ABSOLUTELY LOVE this non-stick cookware. It is durable, can withstand high heat, easy to clean, and it is non-teflon.

My favorite brussels sprouts dish is a great companion of any dish. I'll keep buying sprouts as long as it is in season.

3 comments:

Mel - BouchonFor2.com said...

I love how the sprouts are on the stalk! I adore your recipes and your veggie blog is a wonderful read. Care to join a veggie food-fight hosted by me and shesimmers.com and submit a fennel recipe? More details: http://www.bouchonfor2.com/beet-n-squash-you/

Gauri Radha गौरी राधा said...

Looks amazing!!

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