Curry

Three pounds of veal my darling girl prepares,
And chops it nicely into little squares;
Five onions next prures the little minx
(The biggest are the best, her Samiwel thinks),
And Epping butter nearly half a pound,
And stews them in a pan until they’re brown’d.
What’s next my dexterous little girl will do?
She pops the meat into the savoury stew,
With curry-powder table-spoonfuls three,
And milk a pint (the richest that may be),
And, when the dish has stewed for half an hour,
A lemon’s ready juice she’ll o’er it pour.
Then, bless her! Then she gives the luscious pot
A very gentle boil - and serves quite hot.
PS - Beef, mutton, rabbit, if you wish,
Lobsters, or prawns, or any kind fish,
Are fit to make a CURRY. ‘Tis, when done,
A dish for Emperors to feed upon.

Fred No More

1/2 summer squash
7 or 8 medium scallops
7 or 8 shrimp, shells removed
1 tbsp oil
2 cloves garlic, crushed
1 cup dried penne
2 tbsp pesto sauce
salt and pepper to taste
Cut summer squash into large chunk. Put on to a cookie sheet and sprinkle with salt. Bake in 375 F oven for 25 minutes or until soft. Meanwhile, cook pasta in a pot of boiling water. On a separate stove top, heat a pan on medium-high heat. Add oil and then garlic. Lay scallops into pan. Sear scallops until one side turns opaque (1 or 2 minutes), then flip and let the other side cook. Seafood takes less time to cook than you think, so keep a close eye on it. Once the scallops are done, remove from pan and then cook the shrimp. Check on the squash. You should be able to easily insert a knife into the squash if it's cooked. Take squash out of oven and let cool. Once cool enough to handle, remove peel and cut into bite size cubes. The pasta should be done by now so drain it of water. Toss with the squash, pesto and seafood. Sprinkle with salt and pepper and enjoy.

le pie HOT!

The more complex name for this pie is Dried Cherry Apple Pie in an Almond Crust Topped with Coconut Pecan Streusel. It won Jason third place in the SimplyRaw Pie Contest for raw vegan pies.

Almond Crust
2cups almonds
1/2 cup dried coconut
1 tbsp unrefined virgin coconut butter (coconut oil)
1/4 cup agave
1/2 tsp. salt
Process the almonds, dried coconut and salt in a food processor until it becomes a fine meal. Add the rest of the ingredients and process again until it clumps together in a ball. Remove the dough and press it into the bottom and sides of a 10-inch spring form pan. (Lightly oiled with coconut butter).

Sweet Cherry Sauce
1/2 cup agave syrup
1/2cup dried cherries
2 tbsp lemon juice
Place all the ingredients in your blender and blend on high until well blended and smooth. Set aside.

Apple & Dried Cherry Filling
6 large mixed apples
1 cup dried cherries
1 tbsp lemon juice
Choose a mixture of apples such as Granny Smith, Fuji, Braeburn, Pink Lady etc. Peel the apples, cut them into quarters, core them and then slice them SUPER thinly. In a medium or large size-mixing bowl, add the apple slices and the dried cherries. Pour on top the lemon juice and mix well with a large spoon. Next take your blender jar with the cherry sauce and pour it over the apple mixture. Toss well again to make sure it is all lightly coated with the cherry sauce. Put filling into crust, press down a bit with spoon.

Coconut Pecan Streusel
1 1/2 cup pecans
1/3 cup pitted dates
handful of dried coconut
pinch sea salt
In your food processor, process the pecans, coconut and salt lightly until a course meal forms. Add the dates and process again very briefly just until a course damp meal forms. Sprinkle on top of the pie evenly.

Cover the pie and keep in fridge overnight. (Tastes AWESOME the next day!)

Spanish Potatoes

I'm not really sure what makes these potatoes Spanish. But the recipe is a classic example of microwave cooking.
2 large potatoes, peeled
½ Spanish onion
½ can mushrooms
3 tbsp vegetable oil
salt and pepper to taste
Slice the onion into thin, thin slices. Slice the potatoes into think slices as well. Put both along with the mushrooms into a coverable casserole dish that will fit inside the microwave. Toss the potatoes, onion and mushrooms with the oil, salt and pepper. Cover dish with led. Microwave on high for 3 minutes. Take potatoes and stir them. Cover again and microwave on high for another 3 minutes. Continue doing this until the potatoes are cooked through.