Pork Piccata – gluten free

This is the Secondi we will be making and serving, for the Halloween Italian Cooking Class/Pop Up Supper Club in Support of the Bastrop County Emergency Food Pantry.

Secondi means second course in Italian. It is the main protein course which consists of meat, poultry or fish. I decided to create a play on the classic veal piccata, by using Berkshire Pork tenderloin supplied to me by our neighbors, Rose & James, at Peach Creek Farm. I like supporting our local producers and going straight from The Ranch to The Table. Couldn’t get any more local than the neighboring ranch! 👍😃

Berkshire pork is a gourmet product from a breed of pigs that originated in the English county of Berkshire. The meat has shorter muscle fibers than regular pork, making the meat more tender. The meat is also highly marbled with intramuscular fat, making the meat more succulent and flavorful. Rose & James treat their animals with care. The pigs are not caged and no hormones or chemicals are used in raising them.

In making classic veal piccata, the veal is pounded thin and dredged in flour. I decided to not use flour so I can make the dish gluten free and keto friendly. The flour dredging is traditionally used to protect the thin, lean veal cutlet from drying out, to create a golden brown crust and to thicken the piccata sauce. I will be using Berkshire pork medallions that are 1.25 inches thick and are higher in fat than veal, so they don’t need flour dredging to protect them from drying out. I will get additional flavor and a golden brown crust by coating the pork medallions with my Italian Spice Mix. I will be able to thicken the piccata sauce by adding and whisking in butter at the end. This is a French sauce making technique called Beurre Monte. Which means to mount with butter.

In the test recipe I used bone less pork chops. They turned out well, but I decided to use center cut pork loin medallions for the cooking class/supper club because it is a more tender cut of meat. I will be serving two 1.25 inch center cut pork medallions per person. The pork piccata will be accompanied by roasted squash medallions and seasonal vegetables. Click on the link in the previous sentence for the roasted squash recipe. It has turned out to to be my most viewed post. The recipe was posted on November 17, 2017.

Ingredients: for 4 servings

  • 8 – 1.25 inch thick center cut pork medallions
  • 3 tablespoons of extra virgin olive oil (1 to coat the pork, 1 to coat the pan, and 1 for the piccata sauce)
  • 1 tablespoon of my Italian Spice Mix
  • 3 pats of the best unsalted butter you can find
  • 2 tablespoons of small capers
  • 4 cloves of garlic
  • 1/2 cup vegetable stock
  • 1 cup of wine
  • 1 lemon
  • handful of Italian flat leaf parsley
  • sea salt and fresh cracked pepper to taste

Prep:

  • Coat the pork with olive oil. Sprinkle with salt, pepper and the Italian spice mix. Rub the spices into the pork. Cover with plastic and set in the frig while you do the rest of the prep. If you marinate the pork overnight it will be even better.
  • Mince the garlic and parsley leaves
  • Zest and juice the lemon

Cooking the pork:

  • Coat a large nonstick skillet with 1 tablespoon of olive oil and place on medium high heat.
  • Once the pan is hot place the pork medallions in the pan. Cook on first side for 2 minutes and then flip.
  • Cook on the second side for 1 minute. Do not over cook the pork or it will dry out.
  • Remove the pork medallions from the pan. Set aside and cover to keep warm. I used a crockpot container with its lid on to hold the pork warm.

Making the piccata sauce:

Add a tablespoon of extra virgin olive oil and a pat of butter to the pan you used to cook the pork medallions. Turn the flame to medium.
Sprinkle in the chopped parsley.

Taste the sauce. Adjust for salt pepper and acid. During the cooking process, I added only 1/2 the lemon juice. If you need more acid you can add it at this time. Once you are happy with the way the sauce tastes pour it over the pork medallions.

When I am doing a cooking class or a party, I hold the pork piccata in a warm crock pot until I am ready to serve. This makes it easier for all my guests to have warm plates of food, served simultaneously, so we can all eat together.

I have been told many times that the best part of our pop up supper club event is the camaraderie generated by sharing a meal together while supporting our community. It brings me a great deal of joy to be able to hold these events. 💕

Next week I will be posting the final recipe for our up coming cooking class/pop up supper club. Be on the look out for it. Until then ciao! 🖐😃

Italian Stuffed Vegetables – gluten free

This is the Antipasto (appetizer) we will be making and serving, for the Halloween Italian Cooking Class/Pop Up Supper Club in Support of the Bastrop County Emergency Food Pantry.

The event will be held on October 30, 2020. I will use the freshest vegetable I can find for the class, but for this recipe I used round zucchini squash that was grown by my neighbor in his garden. My neighbor, Billy usually brings us vegetables and we provide him with fresh eggs from our chickens. I love living in the country and having access to simple fresh ingredients. So when I say “Farm-to-Table”, I really mean it. 😃

Ingredients:

  • 2 round zucchini squash
  • 1 small red onion
  • 1 small tomato (in this photo I have a yellow tomato from the garden)
  • 1 small bell pepper
  • 2 cloves of garlic
  • 1 or 2 green chilies (optional – leave them out if you want to tone down the spice level)
  • 2 slices of fresh Mozzarella
  • 4 ounces of grated Parmesan
  • 3 sprigs of fresh herbs (here I have basil, oregano and thyme – I grow these in the sunroom just outside the kitchen)
  • 3 tablespoons of olive oil (1 for coating the squash and 2 for coating the pan used for cooking the filling)
  • 1 tablespoon of my Italian Spice Mix
  • sea salt and freshly ground black pepper to taste

Prep:

  • Remove the stems from the squash and cut them in half going from stem to stern
  • Hollow out the squash using a grapefruit spoon. Don’t throw out the innards. Instead, dice them and set aside. We don’t waste anything. The innards will become part of the filling.
  • Dice the onion, tomato, bell pepper and Mozzarella slices
  • Mince the chilies and garlic
  • Finely chop the herbs
  • Season the hollowed out squash with salt, pepper, Italian spice mix and olive oil

Cooking the filling:

Add 2 tablespoons of olive oil to a heavy duty stainless steel pan. Place the pan over a medium-low flame. Add the onion, bell pepper, chilies, garlic and herbs.
Sauté the vegetables until they are soft
Transfer the sautéed veggies to a bowl. Taste the filling and adjust the salt and pepper as needed. Let the filling cool to room temp. before mixing in the cheeses.
Stuff each squash half with the filling. Place on an oven safe tray or baking dish.
Bake in a 350 F oven until the squash is tender and the cheese is melted and golden.

Most Italian stuffed vegetables have breadcrumbs in the mixture. But I decided to leave out the breadcrumbs so that I could make this recipe gluten free and also fit my ketogenic lifestyle. Trust me, you won’t even miss the breadcrumbs.

I have also made stuffed peppers and mushrooms using a similar recipe. I took photos of the mushroom recipe and will post it at a later date. I posted Cauliflower Stuffed Peppers on November 7, 2018. The cauliflower stuffed peppers are also gluten free. Please click on the link in the previous sentence if you want to see the stuffed peppers recipe.

I am really looking forward to making this recipe with my students on October 30, 2020. My husband will be selecting a local Italian style wine to pair with this Antipasto course. Should be yummy and fun. 😋😃

VERMILION SNAPPER – Tips on Storing Fresh Fish

Most of the fish we eat is caught by my husband. When the freezer gets low, he goes fishing with his friends and replenishes our stock. He catches, cleans and fillets the fish. My job is to store and cook it. And Of Course we both enjoy eating it. 😋

On one of his fishing trips, he went way into the Gulf of Mexico and brought home a catch of Vermilion Snapper.

I was familiar with Red Snapper, but I had never heard of Vermilion Snapper before. I love the pink color of the fish. Its meat is milder and sweeter than the Red Snapper. It is very moist and melts in your mouth.

The Vermilion Snapper is smaller, and more slender than its Red cousin. Also, it has a forked tail instead of a flat tail. Another name for these fish is Beeliners, because they live in open waters, where they use their precision and speed to make a beeline to chase small fish as their prey. Unlike the Red Snapper, they are not bottom feeders.

Usually, my husband brings home a lot of fish. I cook some right away so we can have it at its freshest, and I freeze the rest for future meals. I am going to show you how to prepare the fish for proper storage in the freezer. I am also going to show you one of my Vermilion Snapper Recipes.

STORING THE FISH

Pat dry the fish fillets with a paper towel.
Place them in a single layer on a cookie sheet covered with a silicone mat.
Place the fish fillets in the freezer for 10 minutes.
This will allow the fillets to freeze slightly, so that when you vacuum seal them in a bag, liquid will not leak out during the sealing process.
Portion out the fillets for future meals.
Write the date and name of the fish on a vacuum seal bag.
Place the fillets in the vacuum seal bag so that they lie flat.
Using a vacuum sealing machine on the gentle setting, seal the bags closed.

Sealing and storing the fish properly will keep the fillets fresh for up to a year. Since I am a pescatarian, I love having a freezer full of fresh fish on hand. I am so lucky to have a husband who lovingly catches fish for me.😊

COOKING THE FISH

Ingredients:

  • 2 Vermilion Snapper fillets
  • 1 Tbsp grape seed oil
  • 2 pats of butter
  • 1/2 tsp turmeric powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp of red chili flakes
  • 1 tsp Kasoori Methi (dried Fenugreek leaves)
  • salt and pepper to taste
  • wedge of lemon to squeeze on top

Prep:

  • Crush the dried Fenugreek leaves between the palms of your hand to release their oils and aroma. Place the resulting powder in a glass dish that is big enough to fit the fish fillets.
  • Add the rest of the spices, along with the salt and pepper to make a dry rub.
  • Place the fillets in the glass dish, and coat both sides with the dry rub.
  • Drizzle on the grape seed oil and rub it gently into the fish.

I usually cover the let the seasoned fish fillets with plastic wrap, and let them sit in the fridge for 30 minutes before pan frying them. This allows the spices to infuse into the fish.

Pan Frying:

  • Place a non-stick pan on medium heat
  • Add the butter. Let it melt and turn slightly brown. Browning the butter brings out a nutty flavor.
  • Add the fish fillets pretty, presentation side down.
  • Pan fry until a crust forms. About 3 to 4 minutes.
  • Flip the fillets. Let cook for another 2 minutes.
  • Take the pan off the heat and squeeze lemon on top.

Cover with a lid and let it rest for 2 to 3 minutes. While the fish is resting plate your side dish. I decided to serve the pan fried Vermilion Snapper with Curried Cabbage-Punjabi Style. I plated the cabbage on the bottom and placed the fish on top.

I haven’t added any starch so that I can stick with my Ketogenic life style. You can serve it with whatever side dishes you like best.

I wrote this post to showcase the fresh fish my husband lovingly catches for me. Fresh caught fish is absolutely the best.

I hope you enjoy this recipe. You can use it with any white fish. If you make it, please let me know how it turns out. I always love hearing from you!!!

Bye for now 🖐💕

Grilled Liver and Onions

Last week, in honor of Labor Day cookouts, I posted my husband’s grilled Beer Can Chicken recipe. This week I am posting his Grilled Liver and Onions recipe.

I do not know what liver tastes like because I am a pescatarian. I have never eaten meat. My husband however loves liver. I know that liver is very nutritious and can be tasty if cooked correctly. In this recipe my husband added fresh beets and scallions for additional flavor and nutrition.

INGREDIENTS:

  • 12 ounces of beef liver cut into bite sized pieces
  • 1 red onion sliced into rings
  • 2 beets chopped into large pieces
  • 2 Tbsp extra virgin olive oil
  • 1 tsp of cumin seeds
  • 1 tsp of red chili flakes
  • sea salt and fresh cracked pepper to taste
  • 1 large scallion, trimmed and cleaned

COOK:

  • Toss the beets and onions with extra virgin olive oil, cumin seeds, salt and pepper
  • Heat the grill on the high setting
  • Place the veggies on a piece of heavy duty foil and put on the hot grill
  • Close the grill cover and the veggies until they are partially cooked. This should take about 5 minutes, depending on how hot your grill is.
  • Now add the liver to the veggies
  • Season the liver with a sprinkling if cumin seeds, red chili flakes, salt and pepper
  • Close the grill cover and cook the liver until the edges of the liver turn opaque but the liver is not yet fully cooked through. This should take about 5 minutes.
  • Place the scallion on top of the liver
  • Close the grill cover and cook until the scallion is charred and the liver is cooked through. Check every 5 minutes to make sure the liver does not overcook.

Liver is an inexpensive, nutrient dense super food. It is high in protein, low in calories and full of vitamins and minerals. It used to be very popular but has fallen out of favor. Try this recipe and see if you like it.

My husband paired the Grilled Liver and Onions with a unique cocktail that he called, Chili Cherry Bourbon. I will post this cocktail recipe next week.

Please leave me a comment to let me know what you think of this recipe. Your feedback is really appreciated. 🙂

Beer Can Chicken

Summer is almost over !!! I can’t believe that Labor Day weekend is already here. In our home, I am the pescatarian while my husband eats everything. Most days I cook the non-meat dishes in the kitchen while my husband cooks his meat on the grill outside. In honor of Labor Day celebrations and cookouts, I have decided to post my husband’s Beer Can Chicken.

INGREDIENTS:

  • 1 whole chicken
  • 1 can of your favorite beer
  • enough olive oil to coat the chicken
  • enough sea salt and freshly ground pepper to coat the chicken

PREPPING THE CHICKEN:

Liberally coat the chicken with olive oil, sea salt and freshly ground pepper

COOKING THE CHICKEN:

While the internal temperature reaches 175 F, the skin gets golden brown and crispy as the meat cooks through. Take the chicken off the grill and let it rest for 10 minutes. During the resting period, the internal temperature will come up to 180 F and the juices will get reabsorbed into the meat. This will result in a moist and flavorful chicken.

This is a simple recipe for a backyard cookout. It can be served with a variety of side dishes and salads. I know potato salad is a summer favorite, but if you want to keep a Ketogenic Lifestyle try my Avocado Mediterranean Salad.

Next week I will post another one of my husband’s grilled recipes.

ENJOY ❤

Patty Pan Parmesan

Patty Pan Parmesan is the signature Italian dish that I promised you last week.

Patty Pan Parmesan Feature

I created it in 2005 when we were living in California, and my husband had an abundance of Patty Pan Squash growing in the garden.  Now we live in Texas, and most of the vegetables we consume are grown by our neighbor, Billy.  When he brought me a basket full of Patty Pans, I was so excited to make this dish again.

Here is a slice of it plated with fresh basil on top.  Yum!!!😋 One of my favorite things to eat.  Its low carb, so I can still eat it.🙂  I started a ketogenic lifestyle in February 2019 so that I could control my blood sugar without medications.  If you are interested in the full story of my ketogenic journey, please read  My Personal Story of Recovery.

Patty Pan Parmesan Plated Feature

INGREDIENTS FOR PATTY PAN SLICES:

  • 8 large patty pans
  • 1/4 cup of my Italian Spice Mix
  • salt and pepper to sprinkle over patty pan slices
  • olive oil to coat the patty pan slices

PREPARING THE PATTY PAN:

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  • Remove the stem and flower ends off the patty pan with a small paring knife
  • Cut the patty pans into circular slices that are 1 inch thick
  • Place the slices on a lined baking sheet
  • Sprinkle each slice with salt, pepper and my Italian Spice Mix
  • Drizzle with olive oil
  • Rub each slice to evenly coat it with the spice mix and olive oil
  • Flip and repeat seasoning the other side with salt, pepper, Italian spice and olive oil
  • Place in a 400 F oven to roast for 10 minutes.  Flip the patty pan slices at the 5 minute mark, which is half way through the roasting process.

INGREDIENTS FOR ASSEMBLING THE CASSEROLE:

Patty Pan Parm Assembly Set Up

  • 24 ounces of marinara sauce (you can buy it or make it.  Click on Marinara Sauce – An Italian Essential, for my recipe.)
  • 1 large bunch of basil leaves
  • 10 ounces of fresh mozzarella cut into thin slices
  • 24 ounces of freshly grated Parmesan cheese

ASSEMBLY: the casserole is assembled in 2 layers

  • Coat the bottom of a 9 X 11 glass baking dish with a thin layer of marinara sauce.  This will prevent the bottom from burning.
  • Place a single layer of roasted patty pan slices
  • Top each patty pan slice with a piece of mozzarella and a basil leaf
  • Sprinkle on a layer of grated Parmesan cheese
  • Repeat, starting with another layer of patty pan slices

Bake uncovered in a 350 F oven until the casserole starts bubbling.  At this point, turn to a low broil setting to brown the top layer of cheese.  My oven has a high and low broil setting.  If your oven has only one broil setting go ahead and use it.  Whichever setting you use, turn the oven light on and keep a close eye on the casserole.  We want the top layer to broil without burning.

Remove the casserole from the oven and let it rest for at least 20 minutes before serving.  I like to make this casserole a day in advance because it tastes even better the next day.  It also sets nicely overnight in the frig, and can then easily be cut into pretty slices that hold together well.  Kind of like a gluten free, vegetarian lasagna.

Patty Pan Parmesan Plated Feature

This is a great vegetarian main dish.  Pair it with a fresh green salad to make a complete meal.  It can also be served with a protein and a green vegetable, to make a fancy plated entre.

Patty Pan Parmesan Plated Meal

Since I am a pescatarian, I plated a piece of the Patty Pan Parmesan with grilled shrimp and roasted asparagus.  I love this presentation.  We do eat with our eyes first.  Enjoy 😍

I can’t believe how fast this year is going.  Summer is almost over.  Next week is labor day weekend already!  In honor of labor day cook outs, I will be posting a recipe my husband made on the grill.

Until then Ciao 🖐 🙂

Green Beans & Red Rose Potatoes – Punjabi Style

Green Beans & Red Rose Potatoes is a classic Punjabi recipe.

Green Beans & Red Rose Potates - Punjabi Style Feature

I decided to make this recipe because my neighbor, Billy brought me fresh green beans and red rose potatoes from his garden.  I am always inspired by the fresh, beautiful ingredients that I have on hand.

My grandmother used to make this dish with a combination of ghee and mustard oil.  The mustard oil adds a fantastic pungent flavor and a fragrant aroma. If you want to make it vegan, you can use grape seed oil instead of the ghee.  

In India most people observe a religious day of the week.  Which day is considered religious depends on the deity that the household follows.   In our household Krishna is our deity and Tuesday is our religious day.  So on Tuesdays we fast until dinner time and don’t eat any garlic or onion.  This recipe was designed for fast day with no garlic or onion.  

INGREDIENTS:

Green Beans & Red Rose Potatoes Ingredients

  • 2 pounds of green beans
  • 1/2 pound of red rose potatoes
  • 2 inches of ginger root
  • 1 inch of turmeric root (use powdered turmeric if the root is not available)
  • 1 large green chili
  • 1 lemon
  • 1 large tomato
  • 1 Tbsp tomato paste
  • 1 Tbsp ghee
  • 3 Tbsp mustard oil (1 Tbsp for coating the potatoes and 2 Tbsp for cooking)
  • 2 Tbsp of my Indian Spice Mix (leave out the garlic and onion powder)
  • 1 tsp of black mustard seeds
  • 1 tsp of cumin seeds
  • salt and pepper to taste

PREP:

Green Beans & Red Rose Potatoes Prep

  • Cut the potatoes in half.  Then cut each half into slices that are 1/4 inch thick.  Coat the potatoes with 1 Tbsp of mustard seed oil and my Indian Spice Mix.  Set aside at room temperature to marinate while you prep the other ingredients.
  • Remove the stems of the green beans.  Cut each bean into thirds.  This should yield pieces that are an inch and a half each.
  • Dice the tomato
  • Mince the ginger and chili

COOK:

Green Beans & Red Rose Potatoes Cook 1

Place a wok or large stainless steel pan on a medium flame.  Add the ghee and let it melt.

When the ghee is hot add the ginger, chili, black mustard seeds and cumin seeds.

Green Beans & Red Rose Potatoes Cook 2

Cook for 2 to 3 minutes to allow the seeds to toast and pop.

Add the tomato paste and 2 Tbsp of mustard oil.

Saute for about 3 minutes to cook the tomato paste and brown the ginger and chili.

Add the marinated red rose potatoes.

Grate in the turmeric root and saute until the potatoes are brown.

Add the diced tomato and half a tsp of salt and pepper.  

Saute until the tomatoes get soft.  This should take 2 or 3 minutes.

Place the lid.  Reduce the flame to low and cook until the potatoes are almost tender, but not yet soft.

Add the green beans.  Mix them in and add 1/2 tsp of salt.  Cover and let cook until the potatoes are soft and the green beans are tender but still a little crunchy. 

Many people in India like their green beans cooked until they are soft.  If that is your preference, then by all means cook the beans until they are soft.  I decided to keep the beans crunchy because they were just freshly picked from the garden.  They tasted so good all on their own that I wanted to keep the integrity of the ingredient.

Remove the lid.  Squeeze in the juice of 1 lime and toss to mix.  Taste and adjust the salt and pepper as needed.

This dish is usually served with dal (lentil soup) and roti (Indian flat bread.)  That makes a great vegetarian meal.  I usually pair it with Amritsari Masala Fish and pick out most of the potatoes, so that I can keep on my pescatarian and ketogenic lifestyle.  It can also be paired with any other protein to make a complete meal.

I have been posting Indian recipes for the past 5 weeks.  Next week I am going to switch over to one of my signature Italian recipes.

Until then, namaste 🙏

 

 

Vegan Curry

I created this Vegan Curry last year, for my Indian Cooking Class/Pop Up Supper Club in Support of the Bastrop County Emergency Food Pantry .  The main course on the menu, featured a trio of Indian Curries, to suit a wide range of dietary preferences.

Cooking Class 2 Menu

Eventually, I will also publish the recipes for the Monk-fish Curry and the Oxtail Curry.  If you want to see photos of these curries click on Results of My Second Cooking Class/Pop Up Supper Club in Support of the Bastrop County Emergency Food Pantry.

INGREDIENTS:

Vegan Curry Ingredients

  • 4 Chayote Squash
  • 2 large bunches of greens (here I used rainbow chard and beet greens.  Use the freshest greens you can find.)
  • 1 bunch of cilantro (leave it out if you don’t like cilantro)
  • 1 large white onion
  • 2 inches of ginger root
  • 2 inches of fresh turmeric (use powder if you don’t have fresh)
  • 4 cloves of garlic
  • 2 medium tomatoes
  • 2 green chilies
  • 1 lime
  • 2 cups of cooked chickpeas drained of their liquid (you can also use canned chickpeas if you don’t want to cook them yourself.)
  • 1 Tbsp of tomato paste
  • 1 tsp of black mustard seeds
  • 1 tsp of cumin seeds
  • 1 Tbsp of Chunky Chat masala (use an extra lime if you don’t have this.)
  • 1 Tbsp of garam masala
  • 2 tsp of cayenne pepper
  • 3 Tbsp of grape seed oil
  • salt and pepper to taste

PREP:

Vegan Curry Prep

  • Wash the greens to get rid of all the dirt.  Separate the leaves form the stems.  Julienne the leaves and mince the stems.  I do not throw the stems away, I use them as part of the aromatic base of the curry.  Fresh stems have a lot of nutrition and flavor.
  • Dice the onion and tomatoes
  • Separate the cilantro leaves from the stems.  In Asian countries the cilantro is so fresh that you can use the stems and the roots.  The roots in particular have a lot of flavor.  I was lucky to be able to get very fresh cilantro from the farm down the road.

Cilantro for Vegan Curry  So I minced the stems and roots to go into my aromatic base.

  • Mince the garlic, ginger and chilies.
  • To prep the Chayote, cut it into quarters, remove the core and then chop into bite sized pieces.

MAKING THE VEGAN CURRY BASE:

Vegan Curry Base 1

  • Coat a deep soup pan or a wok with 3 Tbsp of grape seed oil
  • Add the onion, ginger, garlic, chilies, and the minced stems from the greens and cilantro
  • Add half the cilantro leaves, reserve half to be used at the end of the cooking process
  • Saute on medium low heat until the vegetables are soft

Vegan Curry Base 2

  • Add the cumin and mustard seeds
  • Grate in the fresh turmeric (if you are using powdered turmeric, it will be added later in the recipe with the other powdered spices.)
  • Saute for a few minutes to toast the seeds and cook the turmeric

Vegan Curry Base 3

  • Make a hot spot in the center of the pan by pushing the vegetables to the side
  • Add tomato paste to the hot spot

Vegan Curry Base 4

  • Cook the tomato paste in the center of the pan for a minute and then mix it in
  • Add the chopped tomatoes

  • Stir them in and saute for about 5 minutes to soften the tomatoes
  • Add the Chayote squash and the powdered spices

Vegan Curry Adding the Chayote & Powdered Spices

  • Mix well and saute the squash uncovered for about 10 minutes.  At this point the squash should be translucent but not fully cooked.

Vegan Curry Chayote Squash Mixed In

  • Add the chick peas

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  • Stir them in
  • Cook covered for about 10 minutes
  • Add the greens

  • Stir them in
  • Cook covered for another 10 minutes to wilt the greens
  • Add slat, pepper and lime juice.  Taste and adjust the seasoning as needed.
  • Add the remaining cilantro leaves at the end of the cooking process.

Serve as a side dish or a main dish for vegans and vegetarians.

When I was preparing this curry for my cooking class, I had tender baby spinach available so I used it in the curry.

Tender baby spinach does not take long to cook, so I just added it at the end and turned off the flame.  For dinner service, I put the curry in a crock pot set to warm.  The residual heat was enough to wilt the spinach.

Indian Cooking Class Feature

The photo above shows my buffet set up for dinner service after the cooking class.  The Vegan Curry is in the center crock pot.

I hope you like this hearty vegan recipe.  I would love to hear your feedback in the comments section. 🙂