saying goodbye

Oh, mock-kitchen.  You were so loved.  You were reliable + organized [usually] + so out in the open.

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I loved the way you came in and took charge in time of need.  You were there for me when I needed you most.  I owe some quick + creative ideas to you, so I wanted to say thank you and good riddance!

Chickpea Herbed Veggie Burgers

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Curried Sweet Tater Soup + Curry Grill-Baked Sweet Tater

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Same Salad 3 Ways

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Grill Baked Tofu

Taco Salad Night

Chocolate Cherry Overnight Oats

Curry Grilled Tofu

Banana Cornbread Cake + Cornbread Muffin-Cake

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Creamy Smoked Kale Salad

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Oh, mock-kitchen…..You will not be missed!!

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And now for the first real meal, out of my very real kitchen!

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At first, I had on our main kitchen light and track lighting on above the stove, but it was terribly yellow.  I need to get bright white lights for the new fixtures!  I thought I would try using my light box lights, instead.  The photos are different, but interesting, in a glowing sort of way.

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I like the sort of night-glow quality, but I may just be crazy.

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Creamy, coconutty quinoa, cooking away.

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And my best curry dish to date!

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The mess was so worth it.

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Curried Chickpeas with Coconut Quinoa [serves 3-4]

  • 2T unrefined coconut oil

  • 2c cooked chickpeas

  • 1 medium sweet onion, chopped

  • 1 large sweet bell pepper, chopped [or about 2c frozen chopped bell pepper mix]

  • 1, 15oz can diced tomatoes + juice [can use whole peeled tomatoes as well, just mash them up a bit in the pan]

  • 2T apple cider vinegar

  • 1.5T curry

  • 2 cloves garlic, minced

  • 1/4t turmeric

  • 1/8-1/4t garam masala [depending on level of heat you want]

  • 1/4t ginger

  • 1/4t cumin

  • 1/4t coriander

  • 3/4t fine grain sea salt

  • black pepper

  • few dashes of cayenne [optional]

  • 1-2T coconut milk [optional - from a can, low-fat is fine]

  1. In a large skillet, melt 2T coconut oil, over medium heat.

  2. Add in onion + pepper, stirring every few minutes, until soft and lightly browned.  ~5-8min

  3. Add the curry, minced garlic, turmeric, salt, pepper, garam masala, ginger, cumin, and coriander and cook until fragrant.  ~1min

  4. Add the canned tomatoes, with juices, chickpeas and the 2T apple cider vinegar.  Stir and let simmer [reduce heat if needed] for about 15-20min, until the liquid turns into a thick sauce.  Stir every few minutes.

  5. Add cayenne pepper and/or more garam masala, until desired spiciness is reached.  Also add more s+p if desired, or possibly a small amount of sugar. *see note below

  6. Right before plating, stir in 1-2T coconut milk, for added creaminess.

For the quinoa:

  • 1c coconut milk [from a can, low-fat is fine]

  • 2c water

  • 1c quinoa, well rinsed

  • 1T unrefined coconut oil

  1. In a medium sized pot, over medium heat, melt 1T coconut oil for the quinoa.

  2. Once melted, add in quinoa and toast for 2-3min, stirring frequently.

  3. Add in water + coconut milk and bring to a boil.

  4. Reduce heat to simmer for 15min.  Do not stir.

  5. Fluff with a fork + serve.

A few notes…

*Instead of chickpeas, you could add toasted tempeh or cooked tofu.

*Feel free to mix in other veggies as well, like peas or broccoli.

*If you don’t have coconut oil, sub in butter or earth balance.

*There are many different types of curry powder.  If you have a curry that is a bit earthier in flavor, you may want to add 1-3t sucanat or pure cane sugar to the mix.  I used a curry that has a bit of sweetness to it, so it tasted fine without.

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First real meal, in my real kitchen.  It felt like a dream!