My New Favorite Cookbook!

My new favorite cookbook!

Ok, so I couldn't think of a more creative title for my best vegan dish to date. Seriously. I get a little sad when my bowl is empty on this one and I will certainly being seeing repeats of this dish in the near future.

The inspiration for this Thai Vegan recipe is from Appetite for Reduction by Chandra Moskowitz. I made lots of substitutions, but the end result was still amazing:

THAI ROASTED ROOT VEGETABLE CURRY

Serves 6

INGREDIENTS:

• 1 pound turnips, peeled and cut into 3/4-inch chunks


• 1 pound parsnip, peeled and cut into 3/4-inch chunks


• 1 pound Brussels sprouts, cut in half lengthwise


• Cooking spray 1 teaspoon each (curry, dried cilantro, ginger)


• 1 cup baby carrots, sliced in half diagonally


• 1 cup sweet potato, peeled and chopped into chunks


• 1 tablespoon ginger, minced


• 2 cloves garlic, minced


• 3 cups water


• 2 tablespoons soy sauce


• 1/2 teaspoon salt


• 3/4 cup light coconut milk


• 2 tablespoons fresh lime juice


• 1 tablespoon light agave nectar


• 1 cup cilantro for garnish

PREPARATION:

1. First, let's roast the veggies. Preheat oven to 425º. Line two baking sheets with parchment paper. Put turnip, parsnip and Brussels sprouts in a single layer on the baking sheets and spray lightly with cooking spray. Roast for about 30 minutes, tossing once and spraying with a little more cooking spray. Turnip should be easily pierced with a fork. Remove from oven and set aside until ready to use.

2. Preheat a 4-quart pot over medium-high heat. Add 1 teaspoon each (curry, dried cilantro, ginger). Sauté for about 2 minutes. Use a splash of water if it seems to be sticking excessively. Add the garlic and ginger; sauté for another 2 minutes. Add the carrots, sweet potato, water, soy sauce and salt; cover and bring to a slow rolling boil. Cook until sweet potato is not just tender, but mushy, about 20 minutes. It should be mushy enough to thicken up the stew when mashed with a fork. Go ahead and lightly mash it.

3. Add coconut milk, lime juice and agave to the curry and mix. Taste for salt and spice. Add the roasted veggies and serve with chopped cilantro as garnish.

Note: This recipe is gluten free (if using gluten free curry paste and soy sauce)