Weekly Menu Inspirations: Appreciation and the Vegetarian Bandit Strikes Again

So, the vegetarian bandit strikes again! Looking back upon this week, we didn't eat a single piece of meat all week. Yes, protein was present, but no knives needed.

Don't worry, this coming week will involved meat everyday.

But, after breaking SmithCale's spirit with the lack of meat, I realized I have something I wanted to say.

Thank you: to all the wives, husbands, mothers, fathers, girlfriends, boyfriends or singles that take the time to plan and prepare meals for you and/or your families.

Thank you for caring about your health not just because of the new year, but all year round.

Thank you for keeping Ronald McDonald from becoming a permanent part of your family.

Just in case no one else remembers to say it over their grumbles about what you made, let me say it,"Thank you!"

Food for Life,

the SupperSmiths, forging one meal at a time

Monday- Parsnip Curry

Tuesday- Manager's Choice

Wednesday- Green Curry Tofu

Thursday- Creamy Cauliflower Soup

Friday- Tortilla Pie

Monday- Parsnip Curry

Adapted from recipe in the Organic Cookbook by Ysanne Spevack

Chef’s Notes: I have become slightly obsessed with finding a decent parsnip recipe. I have no idea why. They’re not even a pretty vegetable, more like an ugly, yellow carrot. To be honest, I just like the name. Also I really like this Organic Cookbook, because you make EVERYTHING from scratch. Have you ever been following a recipe and go, “hey, I think I just made my own green curry?” That happens in this recipe!

Plan of Attack:

1. Soak chickpeas overnight

2. Boil chickpeas for 10 minutes, then cook for an hour

3. Make green curry

4. Blanch tomatoes

5. Cook ingredients together for 15-20 minutes

Ingredients for 3:

½ C dried chickpeas

6 C water

Green curry-

4 cloves garlic, roughly chopped

½ small yellow onion, chopped

1 inch piece fresh ginger, chopped

1 green poblano, seeded and divided

5 Tbsp water

1 clove garlic

2 Tbsp olive oil

½ tsp ground cumin

1 tsp ground coriander (cilantro)

½ tsp ground turmeric

½ tsp paprika

¼ C cashews, roughly chopped

2 tomatoes, peeled and chopped

1lb parsnips, cut into chunks

1 tsp lime juice

Salt and pepper to taste

Serving extras-

Whole wheat flatbread

Plain greek yogurt

Instructions:

1. Soak chickpeas on 1 C water overnight
2. In a large pot, add drained, soaked chickpeas along with 5 C water. Boil vigorously for 10 minutes, then reduce heat to medium and simmer for 1-1 ½ hours until tender.
3. When the chickpeas have cooked for an hour, in a blender add 4 cloves garlic, onion, ginger and ½ of poblano pepper and 5 Tbsp water. Blend until smooth.
4. In a small pot half filled with water and bring to a boil. Cut an X on the bottom of the tomatoes and add into the water for about 1 minute until the skins can be easily removed. Carefully skin and chop the tomatoes; set aside.
5. Once the chickpeas are done, use the same large pot and heat on medium-high heat with olive oil.
6. Add cumin and cook for 30 seconds. Stir in coriander, turmeric, paprika and cashews. Add the green curry paste and cook until the water evaporates, about 2-3 minutes
7. Add cooked chickpeas, parsnips and 2 C water, then salt and pepper to taste. Bring to a boil, reduce to medium heat and simmer uncovered for 15-20 minutes, stirring occasionally until parsnips are tender.
8. Once parsnips are tender, bring the pot back to a boil and reduce the liquid until it’s thick. Add the final ½ tsp cumin, garlic clove, lime juice and other ½ of poblano.
9. Cook a final 1-2 minutes
10. Serve with greek yogurt and warmed flatbread
11. Enjoy!