curry is my life


So I know when you think of curry you probably think of some Indian style dish with veggies and rice-maybe something spicy-right? Well, you might be surprised or even disgusted to find out that the recipe I am about to share with you is actually for a cupcake. Yes-curry in a dessert. I stubbled across this recipe when I was searching for a birthday treat to bake for my roommate. I knew she likes coconut so I googled vegan coconut cupcakes and this appeared. I was very skeptical but I couldn't resist trying something so weird and seemingly random. I am very glad I did because the cupcakes turned out to be a hit and a recipe that I will definitely make again! Trust me on this one-they are goooood. There are three steps to these Thai Coconut Curry Cupcakes. Here is the link to the full recipe and process: The first step is the curry cupcake batter, which is the part where the curry comes in. Second is the coconut creme filling-the part I thought Breanne would like. Lastly, you top it off with the tangy lime frosting. And of course some pretty garnishes (especially when they are a gift). I topped the cupcakes with some coconut shavings and a basil leaf. Beautiful, bold, and delicious!

As it is our Monday ritual to make soup and watch Gossip Girl I have a few very tasty soup recipes to share. Another part of my roommate's birthday gift was The Soup Bible edited by Debra Mayhew. A huge recipe book dedicated entirely to soups. So I suppose it was really a gift to our household as everyone has reaped the benefits of this glorious book. I also recently took a bread machine from my parents. Bread has been an amazing addition to Soup Monday-perfect for dipping! With the exception of one Tuesday (we switched soup day one week-not a smart idea) when we somehow botched the recipe and created a very unappetizing double batch of bean soup, all of the soups have been amazing. This past week we made Chinese Tofu and Lettuce Soup paired with buckwheat molasses bread. Very simple and so tasty!

Chinese Tofu and Lettuce Soup

2 tbsp peanut or sunflower oil

1 1/2 cups cubed marinated firm tofu (I marinated it in liquid aminos, sesame oil and umeshu vinegar)

3 scallions

2 garlic cloves, cut into thin strips

1 carrot, finely sliced

1 quart vegetable stock

1 teaspoon sugar

2 tbsp soy sauce

1 tbsp dry sherry or vermouth

2 cups shredded Romaine lettuce

salt and pepper

Heat the oil in a hot wok. Add the tofu cubes and stir-fry until they are brown. Drain on paper towels and set aside. Add the scallions, garlic, and carrot to the wok. Stir-fry for 2 minutes. Add the stock, soy sauce, sherry, sugar, lettuce, and tofu. Heat through for 1 minute over low heat. Season to taste, and serve.

The buckwheat bread was also delectable and hearty. This is a very light soup so it was definitely nice to have some carbs to go with it. I found a recipe but had to change a few things to veganize it!

Buckwheat Molasses Bread

2 1/4 ts Yeast 3 c Bread flour ( I just used whole wheat flour) 3/4 c Light buckwheat flour 1 ts Salt 4 tb almond milk 1 tbsp vegan margarine (earth balance) 3/4 c Water 1 tbsp flaxseed meal whisked with 6 tbsp water 2 tbsp Molasses

Put all the ingredients in the bread machine, starting with the liquids then onto the solids. Use the whole wheat setting and you are good to go! Three hours later-yummy bread and a house that smells like heaven! The leftover bread is amazing with earth balance, cinnamon and sugar and coffee for breakfast!!

Bread, soup and cupcakes- I could live off of this combo!