This Week's Box

Vegan Veggie Korma

Ingredients: 

6 medium white potatoes, peeled and cubed

1 c. sliced carrots (1/2” rounds)

1 c. frozen green peas

1 c. cauliflower florets

1/4 c. white onion, chopped

2 cloves garlic, minced

4.5 c. vegetable stock

1 c. canned coconut milk 

1/2 c. raw cashews

1 Tbsp. olive oil

1 tsp. curry powder

1 tsp. turmeric

1 tsp. cayenne pepper (more or less to your taste)

1/2 tsp. cumin

1/2 tsp. coriander

1/2 tsp. cardamom

1/2 tsp. garam masala

1/2 tsp. salt

1/8 tsp. cinnamon

Directions: 

Place cashews in bowl with enough water to cover; set aside and let soak while you prepare the other veggies. 

Place oil, onion, and garlic in large saucepan over medium-high. Saute until onions are softened (2-3 minutes). Add all spices and cook until fragrant (1-2 minutes). 

Add potatoes, carrots, and vegetable stock. Increase heat to high and bring to a boil. Reduce heat to medium-high, cover, and cook for 7-10 minutes until potatoes and carrots are almost done. 

Add cauliflower and peas. Continue to cook until cauliflower is tender. 

Reduce heat to low. 

Drain cashews; discard soaking water. Add cashews to coconut milk and process in a blender, food processor, or with a stick blender until cashews are almost smooth. 

Stir cashew/coconut mixture into veggies and broth. Continue to heat over low until warmed through. 

Serve with rice. 

Caramelized Onion and Swiss Chard Tofu Quiche

Ingredients:

1 pie crust (store-bought or use your favorite recipe for a single crust)

1 block firm tofu, drained and pressed

3/4 c. unsweetened plain almond milk

2 medium red onions, sliced

4 stalks Swiss chard, washed, de-stemmed, and chopped

2 Tbsp. nutritional yeast flakes

4 cloves garlic, minced

1 tsp. high-quality balsamic vinegar

1 tsp. turmeric

1 tsp. salt

1 tsp. cayenne powder

1/2 tsp. sage

2 Tbsp. olive oil

Directions: 

Cook onions and garlic in olive oil in saute pan on medium until slightly browned and softened. Add balsamic vinegar and cook for 5 minutes. Add chard, cover, and reduce to low; cook until chard is soft. Set aside. 

Crumble tofu into a large bowl. Add almond milk and process with a stick blender until smooth. (You could also do this with a food processor or good blender). Add turmeric, salt, cayenne, sage, and nutritional yeast flakes. 

Fold vegetable mixture into tofu mixture and pour into crust. Cook at 425°F for 10 minutes. Reduce temp to 375°F and bake for and additional 35 minutes. 

Let cool on rack for 15 minutes before slicing.