Pumpkin and Eggplant Curry

May 1, 2010

I don’t post as many savory recipes as I’d like to in the site.

…but I’m starting to and it’s looking good.

This is the first curry based recipe in the site, so there’s an improvement!

I’m thinking of making some fancy little buttons to each recipe post, describing its main characteristics.

Such as, a vegan button for vegan recipes, low fat, healthy, low gi, quick and easy, etc.

This recipe is vegan and like most Indian/Thai curry dishes, very hearty. You can eat a bowl of this with some

rice and feel satisfied for the whole day. Well, not the whole day, but you get the idea.

I’m a big fan of butternut squash and that being the main ingredient, I knew I’d love this!

This recipe is from the Australian Women’s Weekly Family Favourites recipe book.

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INGREDIENTS:

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2 tbsp olive oil

1 medium brown onion, chopped

1 clove garlic, crushed

1 tsp grated fresh ginger

2 fresh small red thai chillies, chopped finely (you can use piri-piri chillies)

1 tsp ground cumin

1/2 tsp ground turmeric

1/2 tsp ground cardamom

1/2 tsp ground fennel

8 baby eggplants, sliced thickly

1 kg butternut squash, cut into 2 cm cubes

1 can diced tomatoes

1 400 ml can coconut cream

1 cup vegetable stock

1 tbsp tomato paste

1 can chickpeas, rinsed and drained

1/2 cup coarsely chopped fresh mint

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DIRECTIONS:

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Heat oil in large saucepan and cook the onion, garlic, ginger and chili, stirring, until onion softens.

Add spices and eggplant and cook while stirring for 2 minutes.

Add pumpkin, undrained tomatoes, coconut cream, stock and paste and bring to a boil.

Reduce heat and let simmer uncovered for 20 minutes. Add chickpeas and simmer uncovered for about

10 more minutes or until vegetables are tender.

Serve bowls of curry, sprinkled with mint, either over rice or plain with naan bread, pita bread or tapas.

Brazilian Cheese Bread (Pão de Queijo)

April 21, 2010

This is an all time favorite of mine!

Brazilian food is definitely freakin’ delicious and this is by far one of the most well known Brazilian food.

This cheese bread isn’t like any other, it’s distinctive flavor and soft texture comes from the tapioca flour,

which comes from the cassava root.

Brazilian food consists in a lot of corn and cassava based products, those being largely grown and produced in Brazil.

These are so damn cheesy, the flavor is like POW!

Just ask anyone who’s been to Brazil, the one thing they wont stop raving about is the amazing cheese bread!

So go ahead and make them, they just so happen to be Gluten Free!

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INGREDIENTS:

2 cups tapioca flour

1 1/4 cups milk

1/2 cup oil (preferably Canola)

2 eggs

14 oz parmesan cheese

1 tsp salt

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DIRECTIONS:

Preheat oven to 375ºF/190ºC.

Pour oil, water, milk, and salt into a large saucepan, and place over high heat.

When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour until smooth.

Set aside to rest for 10 to 15 minutes.

Add the eggs and parmesan cheese to the dough and knead thoroughly. If it’s too hot for your hands, use a wooden spoon.

The dough should be the consistency of normal bread dough, don’t worry if its really sticky, that’s totally normal!

Roll golf-ball sized balls of dough into your well-oiled hands.

Place on greased baking sheet and bake for 30 – 35 minutes or until golden brown on top.

New Recipes Coming Soon!

April 13, 2010

It has been too long, I know.

I just had to make an update regarding new recipes before I lose all my readers!

It has been a lazy/busy couple months and on top of that, turning vegan has made the blog feel abandoned.

Not to worry, new recipes are on their way!

I should of made this post earlier just to let everyone know I’m not dead or haven’t abandoned the site,

cause you know, stuff like that happens. lol

So stay tuned for some upcoming freakin’ delicious recipes and so sorry for the long wait. :)

The Peanut Butter Cookie

March 10, 2010

Hey guys, it has been yet another month since I posted anything here.

This whole Veganism has changed some things in terms of cooking.

I don’t have as much options as I did before and I’ve been lacking the motivation to cook new things.

In the mean time, I leave you with this famous cookie amongst my friends, they go crazy for these!

One of my colleagues has been pleading me to bring these cookies to school for about a year now – I still haven’t, poor guy!

After chocolate chip cookies, THESE are # 2 in my top cookies list and you can even make them Vegan!

Just use a Vegan friendly margarine like Earth Balance (Sold in the U.S.A) or Olé (Sold in Mozambique/South Africa) and

apple sauce or banana puré to substitute the eggs. Of course you can always use egg replacers.

Like most cookies, this is a VERY easy recipe, anyone can make this. The only thing you need to know is working with your oven. :P

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INGREDIENTS:

1 cup unsalted butter/margarine

1 cup crunchy peanut butter

1 cup white sugar

1 cup packed brown sugar

1/2 cup lightly crushed peanuts

2 eggs

2 1/4 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 1/2 tsp baking soda

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DIRECTIONS:

Preheat oven to 375ºF/190ºC

Cream together butter, peanut butter and sugars. Beat in eggs

In a separate bowl, sift together flour, baking powder, peanuts, baking soda, and salt. Stir into batter.

Put batter in refrigerator for 1 hour.

Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern.

Bake in the oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

    Mango Mousse

    February 12, 2010

    I’m alive guys!

    So sorry for the delay, laziness has taken over and something new has happened.

    I have become a Vegan.

    OMG! The end of Freakin’ Delicious!?!?

    Not quite. I will still be posting delicious NON VEGAN recipes, along with some Vegan ones.

    Yeah, I had to put that in Caps, just to make sure you didn’t miss it, because your probably thinking…

    Ewwwww! Vegan!?

    No, its not ewwwww, there are a lot yummy Vegan friendly recipes out there!

    Stuff like Seitan, the delicious wheat meat that tastes just like actual meat.

    Many new and interesting things to come, so don’t go anywhere!

    …and again, don’t worry – there will still be some cruelty to animals here on the site, shame on me.

    Recipes full of Eggs, Milk, Butter, Chicken, etc.

    So no changes to Freakin’ Delicious, other than having some Vegan recipes.

    This Mango Mousse is not Vegan, containing cows milk.

    The recipe is from my mom’s old recipe journal, so no idea where its originally from.

    Its a refreshing and light dessert, perfect for hot Summer days.

    Most of you guys are suffering with Winter, just stay strong and make this in a couple of months. :D

    As for all of us down in the Southern Hemisphere, make this – its freakin’ delicious!

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    INGREDIENTS:

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    2 boxs of mango gelatin

    1 large mango, cut into small cubes

    3 cups water

    1 can evaporated milk (you can use fat free)

    2 egg whites

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    DIRECTIONS:

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    Make the gelatin as instructed in the box, using 3 cups of water and let cool.

    Beat the egg whites into a meringue consistency for about 5 minutes and gently pour

    the evaporated milk without stopping beating. Beat this for about 3 minutes and add the

    mango gelatin syrup. Add this point you can add some fruit to the mix.

    Get a deep parfait dish and wet the inside with cold water.

    Pour the mango mousse into the dish and refrigerate for 1 hour.

    Now that the mousse is a bit more firm, you can add your cut up mango pieces to the top.

    Refrigerate this for 3 more hours and its done!

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