C is for...

Curry and Cheesecake!

I love both of these dishes tremendously. And they both end up being unique creations a la Truffles and Tranquility. ;)

The curry has been a work-in-progress recipe of mine since my Yoga Teacher Training in 2009. For each of my retreat weekends, the other Yoginis and myself made vegetarian dishes to share pot-luck style. I love cauliflower and curry so I went in search of a rich, fragrant recipe that utilized my favorite super food. The original recipe I started with can be found here but I've made quite a few changes and substitutions as you will notice. This dish is completely meat free, and if you substitute out the butter for something like ghee, it can be a vegan dish too! Its packed with nutrient rich foods and life cleansing spices. Enjoy with your favorite home made (or purchased) flat bread or some brown rice and a nice crisp glass of your favorite white wine!

Spinach Cauliflower Curry

This is not a hot dish, its a fragrant dish. Its exquisitely passionate and well flavored. 

Ingredients: 5 small potatoes, peeled and diced

1 onion, finely chopped
1 head of cauliflower, chopped into bite size pieces
1 can coconut milk or coconut cream
1 cup veggie broth
1 tsp Chilli powder
2 tsp yellow mustard seeds
1 tbsp ground Cumin
1 tsp ground Cardamom
2-4 cloves of Garlic, minced
1 tsp ground Ginger

2 tbsp Curry powder

1 tbsp Turmeric 

1-2 cups frozen spinach

2 tbsp butter (or veggie oil, or ghee) for frying

Salt and Pepper to taste. 

Step 1.

In a large, deep frying pan (with a lid) melt the butter and sautee the garlic and onions until they turn clear; 4-5 minutes.

Step 2.

Add in the spices, sauteeing until the seeds crackle and the room is filled with fragrance about 30 seconds - 1 minute. 

Step 3. 

Ok, I did make this particular dish with peas,
I forgot to pick up spinach!

Add in the coconut milk and whisk briskly to dissolve any clumps. Add in the veggie broth. Bring the sauce to a simmer. 

Step 4. 

Add in your fresh veggies, tossing carefully to coat. Cover and let steam on medium-low for 15 minutes (or until tender), stirring occasionally to prevent sticking. When you check it, check the flavorings and add as you feel necessary.

Step 5.

Add in the spinach and cover again. Continue cooking for about 10 minutes.

Step 6.

Remove from heat and let stand for a few minutes to thicken. Serve over flat bread or brown rice!

I'm very excited to bring you an original recipe -- no one to link to here! 

Cardamom Lemon Cheesecake (no bake!)

This delightfully citrusy cheese cake is the perfect compliment for spring! Its cool and creamy, with the bite of lemon. Almost as tart as a key lime pie with a smooth finish. 

Ingredients

Filling:

14 oz softened cream cheese (no, I don't use the low fat kind, but you can!)

1/2 cup granulated sugar

1/3 tsp ground cardamom

1 tsp vanilla

Juice from 1/2 fresh lemon

1/2 cup sour cream

Crust:

1 cup crushed graham crackers

2 tbsp melted butter

3 tbsp granulated sugar

To make the crust:

 

Mix graham crackers, butter and sugar all together until well combined and crumbly. Press firmly into a 7" spring form or pie pan and place in the fridge until the filling is ready. (or you can buy one of those pre-made graham cracker crusts!)

Filling:

Step 1.

Combine all ingredients in the mixer and blend until well combined and creamy. 

Step 2.

Pour over crust and refrigerate for no less than 2 hours. Longer is better!

Top with fresh berries or lemon slices and enjoy this refreshingly simple and delicious cheesecake!

I'm quite proud to bring you some of my own culinary creations, I hope you find them tasty and easy to make!  I made both these dishes for some dinner guests and they were a total hit!