photo thanks to humaneitarian.org… see link below.
A year ago, when I was visiting my daughter at Florida State University for the weekend, we went to a Greek festival. I was pretty excited, thinking about getting a lamb gyro, seasoned to perfection and smothered in sour cream or the Greek equivalent.
The place was packed. I had to raise my voice to Star.
I’ll get us gyros! What kind do you want? Lamb?
She gave me a bit of a funny look and then said, Um, well, I’m not going to have one. I’m only eating ethically-raised meat. You can find out more about this sort of thing on sites like: http://www.humaneitarian.org
I didn’t hear her too well. What? I said loudly. What’s ethnically raised meat? I’m thinking, Greek is an ethnicity, we’re at a Greek festival, she’s not eating meat raised by Greeks? . . . obviously trying to connect dots that didn’t exist.
Well, we got that all sorted out, and it had nothing to do with Greeks or any other people group on the planet. I had actually never heard of ethically-raised meat, but I was about to get a full education. Star came home for the summer, and she cooked all of the evening meals for my husband and me while we worked. She also did all of the meal-planning and grocery shopping.
I discovered that her food tastes and convictions had changed a lot since going away to college. In addition to being concerned about living condition of animals and working conditions of field workers, she was just plain concerned about the healthiness of what she was eating.
This was fantastic. She kept track of what she cooked and put the recipes on a Google document for me, so now I have them all for reference.
She made us
- Quinoa Burgers;
- Spring Couscous Primavera with Whipped Ricotta;
- Mushroom, Spinach and Goat Cheese Pizza;
- Green Chickpea Curry, and Pinkeye Purple Hull Pea Chili.
To name a few.
Here’s the recipe for the Green Chickpea Curry! It’s from minimalistbaker.com. ENJOY!
GREEN CHICKPEA CURRY WITH COUSCOUS
Author: Minimalist Baker
Recipe type: Entree
Cuisine: Vegan, Indian
2 Tbsp coconut oil
1/4 yellow onion, diced (~1/2 cup)
4 cloves garlic, minced
2 Tbsp minced or grated fresh ginger (or galangal), skin removed
1/2 cup finely diced carrots
1 15-ounce (425 g) can chickpeas, thoroughly rinsed and drained
3 1/2 Tbsp (~52 g g) green curry paste (I used Thai Kitchen brand)
2 1/2 cups (600 ml) light coconut milk (about 1 1/4 14-ounce cans)
1 cup (240 ml) vegetable stock (if low sodium, add more salt)
3-4 Tbsp (36-48 g) coconut sugar (or sub maple syrup)
1 tsp lime zest, or a small handful of kaffir lime leaf
3/4 cup (~112 g) dry Israeli couscous (see notes for substitutions)
Sea salt to taste
Baked or pan-fried crispy tofu (see notes)
Bean sprouts or shredded Brussels sprouts
Fresh basil or cilantro, chopped/torn
Heat a pot, large saucepan or deep skillet over medium heat. Once hot, add coconut oil, garlic, ginger, carrot and onion.
Cook, stirring frequently, for 3-4 minutes or until the onion is translucent. Add curry paste and stir to coat. Cook for 1 minute.
Add chickpeas and stir to coat once more. Cook for 3-4 minutes.
Add coconut milk, vegetable broth, coconut sugar (or maple syrup), lime zest (or leaf), and stir to combine. Bring mixture to a heavy simmer over medium-high heat.
Once simmering, add couscous, stir and reduce heat to low. Cover and simmer for 15 minutes.
Taste and adjust seasonings as needed, adding fresh lime juice for tang, maple syrup or coconut sugar for added sweetness, and salt for depth of flavor. I added a bit more of each as you really want the flavor to be big, bold and punch through in each bite. Don’t be shy!
Then turn off heat and let rest for at least 10 minutes before serving. This will allow the flavor to permeate the chickpeas and couscous even more.
Serve with fresh lime juice, fresh herbs, sriracha, and just a sprinkle more coconut sugar (trust me! the flavor payoff is big). You can also serve with pan-seared tofu (instructions below) and/or bean sprouts or shredded Brussels Sprouts.
*Pan seared tofu: 1 cup extra firm tofu, pressed dry then cubed. Toss with 1 Tbsp cornstarch and 1/4 tsp each salt and pepper. Toss to coat. Then pan fry in a cast iron (or metal) skillet over medium heat in 1 Tbsp coconut oil. Cook for 4-5 minutes on each side, or until light golden brown. *Recipe inspired by the Green Tofu Curry at Public. *If you don’t have / don’t want to use couscous, you can double up on chickpeas, or omit it and serve this over coconut rice or quinoa instead. *Nutrition information is a rough estimate for 1 of 4 servings without toppings.
Serving size: 1/4 of recipe Calories: 602 Fat: 40 g Saturated fat: 31 g Carbohydrates: 58 g Sugar: 14 gSodium: 703 mg Fiber: 7.9 g Protein: 10 g