[I thought it would be fun to run a little series over here at DDD: I’ll profile one one of my favorite foods, or a food that I’ve recently discovered and enjoyed, over several days. For this fifth edition, I’m focusing on cilantro. The series is presented on an occasional (and entirely arbitrary) basis, before I move on to the next lucky comestible. This is the fifth entry on cilantro.]
The HH and I just returned from an annual sojourn to what used to be our favorite summer retreat, a country resort up in ski country. I say, “used to be” because, like so many other businesses these days, our erstwhile “favorite” has cut services to the bone and, as a result, is no longer the hotel we remember and loved. Those of you on twitter may have seen my lament that the breakfast “buffet” included precisely one food I could eat: roasted potatoes. The rest of the menu (ham, bacon, eggs, french toast, plate of baked goods and bowl of yogurts) was all verboten to me. As I chewed on my (suddenly very bitter) spuds, I wondered, what about celiacs? What about diabetics? There wasn’t exactly a cornucopia of choices for them, either. In addition, the dinner “service” was so deplorable (over 40 minutes to get our appetizers! In a dining room with six patrons!), we decided that next year, we’ll look for a new place to patronize during our annual summer weekend away.
Well, no matter. The weather, at least, was glorious, and hey–the paucity of food actually resulted in two more pounds of weight loss (for those of you who’ve been following such things, the grand total is 32 lost so far. That means I can now get into my “chubby” clothes, leaving behind my “fat” and “edifice-like” wardrobes, while I’m still not quite slim enough for my “I’m-saving-these-even-though-they’re-out-of-style-and-I’m-really-too-old-for-them-because-I-love-them-so-much” clothes). I also realized that the best way to lose weight is when you’re not really trying. (Hmm. Maybe that resort wasn’t so bad after all. All I have to do is suffer there for another week , and I’m pretty sure I’d be at goal.).
The weekend was an explicit reminder (I guess I’d sort of forgotten) that I am, indeed, following a rather restricted diet these days. Funny, even though I altered my diet to eliminate wheat, eggs and dairy about ten years ago (meat was pretty much already gone by then), I hadn’t really thought of my food intake as “restricted” (after all, I’d still managed to gain 45 pounds eating that way!) until these past few months on the anti-candida diet. In fact, changing my diet initially prompted me to try out many foods I’d shunned until that point.
One prime example is Indian cuisine. I’d never tasted any of my current favorites–an authentic, long-simmering curry, a crispy papadum, a nubby, melting dal, or peppery masala okra–until I was forced to change my diet. Once I tried the first few dishes, I quickly grew enamored of the fragrant spices like sweet cardamom and warming turmeric, and was easily besotted with basmati rice, vibrant vindaloos and creamy kormas. In fact, it was Indian cuisine that catalyzed my conversion from cilantro foe to cilantro lover.
Whenever we stop in at our favorite Indian restaurant nearby, the HH will often order lamb. I have to tell you, if I’m sitting downwind, it can ruin my dinner. Even before I stopped eating meat, I just wasn’t able to tolerate lamb. Something about the smell–that elusive combination of unctuous yet slightly sweet–always managed to make my stomach flutter and my bile rise, even as a child and long before I understood the true source of those glistening cubes on my plate.
Well, lucky for me, most Indian dishes are naturally vegetarian. On the other hand, it only occurred to me recently that I’ve been inadvertently ruling out a whole category of recipes in my collection simply because they feature lamb, glossing right over those when I scan my cookbooks for dinner ideas.
Well, silly me! I mean, where is it written that those dishes must they be made with lamb? Why couldn’t a favorite soy product (or other legume) stand in for the meat, as they’ve often done before with chicken or beef? I must have been blinded by my visions of guileless black eyes, kinky white curls and baby hooves to even consider it. (I know, I’m a bit slow on the uptake sometimes).
One of my favorite sources of protein is tempeh, and it’s one I use far too infrequently. I thought it would offer a great substitute for ground lamb in a curry. After browsing through various cookbooks, I combined some of my favorite flavors to create a warm, mildly spiced, and slightly unconventional main dish. The smooth, creamy sauce is punctuated by occasional bursts of sweet peas, bits of savory tempeh, and juicy tomato. It’s perfect served over some steamed basmati rice.
And the aroma, redolent with Indian spices, is guaranteed to entice you–no matter which side of the table you’re on.
“Mum, we know you don’t want to eat sheep, but if you ever need them rounded up or led into a pen, we’d be happy to help out. (We’re both part Border Collie, you know.)”
“Ground” Tempeh in a Creamy Curry Sauce
Suitable for ACD All Stages
Taking inspiration from recipes in several cookbooks as well as what I had on hand, I came up with this satisfying curry. Use crumbled tempeh, or, for more discernible pieces of tempeh, cut into small cubes.
1 pkg tempeh (I used soy tempeh with seaweed)
1/2 cup (120 ml) vegetable broth
2 Tbsp (30 ml) organic coconut oil or extra virgin olive oil
1 large onion, finely diced
2-3 cloves garlic, minced
2 tsp (10 ml) minced fresh ginger
1 small tomato, finely chopped
1 tsp (5 ml) ground cumin
2 bay leaves
2 cardamon pods (or 1/4 tsp/ 1 ml ground cardamom)
1 tsp (5 ml) garam masala
1 tsp (5 ml) ground turmeric
1 tsp (5 ml) ground coriander
1/3 cup (80 ml) smooth natural almond butter
1/4 cup (60 ml) unsweetened almond milk
1 cup (240 ml) frozen peas
1/4 cup (60 ml) fresh cilantro, finely chopped, plus more for garnish
2 Tbsp (30 ml) fresh mint, finely chopped
sea salt, to taste (depending on how salty your veg broth is)
cooked brown basmati rice, to serve
Prepare the tempeh: crumble the tempeh and place in a skillet with the vegetable broth. Heat over medium heat until broth bubbles; lower to a simmer, cover and simmer until the liquid is absorbed, 10-15 minutes.
Remove tempeh from skillet and set aside. Melt the coconut oil in the skillet (no need to wash it first) over medium heat and add the onion, garlic and ginger. Sauté until the garlic and ginger begin to brown and the onion is translucent, 5-10 minutes.
Add the tomato, cumin, bay leaves, cardamom, garam masala, turmeric and coriander and cook an additional minute. Lower heat and add the almond milk, almond butter and peas, stirring to melt the almond butter. Gently stir in the tempeh. Cover and simmer for another 5-10 minutes, stirring frequently to prevent scorching, until flavors have melded and the curry is heated throughout. Add the cilantro and mint and heat for another 2 minutes. Serve over hot rice. Makes 4 servings. May be frozen.
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Other posts in this series:
- Lucky Comestible 5(1): Spicy Cilantro Sauce
- Lucky Comestible 5(2): Lemony Baked Tofu
- Lucky Comestible 5(3): Confetti Quinoa and Wild Rice Salad
- Lucky Comestible 5(4): Grain-Free Hazelnut Cilantro Crackers
Other Lucky Comestibles:
- Lucky Comestible 1: Sweet Potato
- Lucky Comestible 2: Quinoa
- Lucky Comestible 3: Avocado
- Lucky Comestible 4: Coconut
Last Year at this Time: Sweet Potato, Quinoa and Black Bean Bites