7-ingredient potato curry

Some of my favorite childhood memories involved a pot of curried chicken. I’ve adapted this recipe to create a simple, seven ingredient, one-pot curry so I can continue to enjoy the dish sans-bird. The acidic tomatoes play perfectly with the creamy coconut milk, and the sweet, sweet maple syrup calms the spices. This dish is a classic tale of two extremes coming together in perfect harmony to satisfy your tastebuds and fill your belly. 

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7-INGREDIENT POTATO CURRY
Serves 4

GET THIS:
5 golden potatoes, peeled and chopped 
1 can coconut milk
1 cup diced tomatoes 
1 tsp curry powder
1 tsp maple syrup
1 tbsp chopped spring onions
salt to taste

DO THIS:
– Add potatoes, tomatoes, coconut milk, and curry powder to a large sauté pan. Stir and bring to a boil.
– Reduce to a simmer, cover and let sit until potatoes are tender – about 30 minutes.
– Once potatoes are fork tender turn off the heat. Add maple syrup and spring onions.
– Add salt to taste. Smash a few potatoes and stir to thicken the sauce.
-Serve with rice and enjoy!

 

roasted veggie flatbread

Alas, I am officially in the midst of my last semester as a college student. With the major life shifts that are waving at me from the distance and the stress of studies settling in, I have found myself reaching for tasty, one-handed bites to fuel me through another chapter.  I decided to recreate my favorite guilty pleasure: Amy’s Roasted Vegetable Pizza. There is something about standing over a sizzling pot of caramelizing onions that settles the nerves; every crackle and pop is a whisper of encouragement and a cast of good fortune. Patiently watching as the crispy, tear-jerking onions turn from bright white to gooey golden goodness is a reaffirmation that the end will be good, and tasty.

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ROASTED VEGGIE FLATBREAD
makes 2 flatbreads, serves 4

GET THIS:
5 large yellow onions, peeled and sliced
2 tbsp coconut oil*  (plus extra as needed)
1/2 tsp sea salt
2 tbsp balsamic vinegar
5 artichoke hearts, halved (drained, cleaned, and dried)
5 white button mushrooms, thickly sliced
1 large red bell pepper, thickly sliced
3 tbsp coconut oil*
22oz pizza dough (I used ready-made dough from Whole Foods)

*OR oil of your choice

DO THIS:
– Preheat oven to 400 degrees.

Caramelized Onion Base
– In a large skillet heat coconut oil on med-high.
– Use a small piece of sliced onion to test heat; onion should sizzle. Once hot, add onions to skillet, spread evenly and sprinkle with sea salt.
-Allow onions to brown at the bottom of the pan, about 3-5 minutes, DO NOT STIR. (TIP: prepare roasted veggies while waiting for onions to brown)
– Once bottom is brown stir thoroughly and allow any white onions to brown. Continue to brown and stir. If your skillet becomes dry add extra oil to prevent burning.
– Once all onions are golden brown reduce heat to med-low. Continue to stir until onions are gooey and soft.
– Turn off heat and add balsamic vinegar.

Roasted Veggies
Toss red bell pepper, mushrooms, and artichoke hearts in coconut oil.
– On parchment paper lined baking sheet, evenly spread veggies – place peppers skin side down.
– Place in oven to roast for 20 minutes or until golden brown on bottom.
– Remove veggies and reduce oven to 375 degrees.

Roasted Veggie Flatbread
– 
Lightly flour a parchment paper lined baking sheet.
– Split dough in two. Roll out evenly until about 1/4 inch in thickness.
– Spread caramelized onion base, top will roasted veggies, and brush crust lightly with oil.
– Bake at 375 for 25 minutes or until crust is golden brown.

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brewed mixed berry lemonade

Every ounce of me wants to hold onto clear skies, lakefront bike rides, and Millennium Park concerts and never let them go. But, chilly gusts of wind and the sight of changing leaves serve as a reminder that Fall is relentlessly making its way to the Windy City. I brewed this simple mixed berry lemonade to take a few more sips of summer.

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BREWED MIXED BERRY LEMONADE
makes 6 cups

GET THIS:
1 c frozen strawberries*
1 c frozen blueberries*
6 c water
3 juicy lemons
1/2 c sugar (add 1/4c at a time to taste)

* OR combine 2c total of your favorite frozen berries

DO THIS:
– In a large jug, combine frozen strawberries, blueberries, and water. Cover with a lid and place in the fridge for one hour.
– Remove jug from fridge, shake, and set outside of fridge to brew for one more hour.
– Add the juice of lemons.
– Strain berries and press out all of the extra juice.
– Add sugar. Stir until dissolved.
– Pour a glass and enjoy!

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welcome

Salutations readers! This is Imani introducing you to THIS IS SALAD – a food blog where I share my current cravings, farmer’s market finds, and scrumptious recipes. There is a common misconception about those who choose to consume only plant based foods. I am here to demystify the idea that vegans only nibble on carrots and lettuce leaves. 

Okay, okay. I must admit; my bowl is sometimes full of fresh spinach, julienne carrots, chopped tomatoes, and drizzled with balsamic. But more often than not my ‘salad’ is a sweet potato burger sitting on a fluffy bun, a heap of creamy pasta sprinkled with fresh parsley, or a bed of rice piled high with spicy potato curry. I welcome you to forget everything you thought you knew about plant based eating, ready your mise en place, and prepare to see {and make?} some mouth watering goodness. THIS, my friends, IS SALAD.