How To Make Alan Pollack’s Indian Red Curry with Shrimp

Alan surprised me with a new curry recipe for dinner earlier this month; it was so delicious I begged him to make it again last week and to write it down so I could share it with you. He started with a Red Curry Lentils recipe from Pinch of Yum and in the fashion of all true cooks, he added a bit more of this ingredient, eliminated that ingredient, and before he knew it, he had a whole new recipe. If you are a fan of spicy Indian food, you will want to make this ASAP!

Alan’s Indian Red Curry With Shrimp

serves 4-6

1/2 large onion, diced

2 tablespoons coconut oil

2 tablespoons red curry paste

2 cloves garlic

1 tablespoon garam masala

2 teaspoon curry powder

1/2 teaspoon turmeric

1 teaspoon sugar

1 teaspoon garlic, minced

1 teaspoon ginger, minced

1/2 teaspoon cayenne pepper

1 14-ounce can tomato puree

1 14-oz can coconut milk

Juice from 1/2 a lime

I lb. or so baby bok choy or spinach

2 cups green beans, ends trimmed

2 sweet potatoes, peeled and cut into 1-inch pieces

1 pepper, sliced or cut into pieces

1 lb. shrimp, thawed and peeled

Cilantro for garnishing

Rice for serving

In a large saucepan, melt the coconut oil, add onion and sauté for a few minutes. Add spices and cook for 1-2 minutes, stirring constantly. Add tomato puree, stir until spices are evenly distributed.

Add green beans, sweet potatoes, peppers, bok choy, and coconut milk, and cook until veggies are soft, 15-20 minutes. (If using spinach, wait until the last few minutes.)

Add shrimp, if using, the last few minutes and cook until done. Add lime juice and cilantro (if using) and serve over rice.

Happy cooking, readers! Oh, and you should definitely check out Alan’s art on Instagram or his website.

Strawberry Scones, a Gluten-Free, Dairy-Free Recipe

My mom came over this week for a belated Mother’s Day lunch and as I always do when anyone comes over, I wondered (worried about) what I should make. When planning a meal, I almost always think of dessert first because that’s the fun part. I hadn’t baked scones since last summer, and I had a few cups of organic strawberries in the fridge I needed to use up, so the scones definitely had to be strawberry. This is a recipe I’ve baked many times and it’s adapted from this recipe on the blog Sarah Bakes Gluten Free.

Strawberry Scones

1 3/4 cups gluten free flour blend, plus more for dusting the counter

1/2 cup sugar, plus more for sprinkling on top of scones

2 teaspoons baking powder

1/2 teaspoon baking soda

scant 1/2 teaspoon sea salt

5 Tablespoons of chilled Earth Balance soy free vegan butter, or another dairy free alternative such as palm shortening

1/2 cup unsweetened vanilla almond milk, plus more for tops of scones

1 teaspoon vanilla extract

1 cup sliced strawberries

Preheat oven to 400 degrees and line a baking pan with a Silpat or parchment paper.

In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt. Cut in the vegan butter with a pastry cutter until butter is pea-sized. Pour in the almond milk and vanilla extract and knead with hands until combined. Fold in the strawberries.

Turn out the dough onto a floured countertop. With floured hands, shape and flatten the dough into a 12 inch diameter circle. With a floured knife or pizza cutter, cut the dough into 8 wedges and place onto lined baking sheet. With fingertips or pastry brush, moisten the top of each scone with almond milk and then sprinkle sugar over the moistened tops.

Bake for 20-25 minutes or until golden brown. Allow to cool slightly and enjoy.

Note: To warm up a day old scone, place in a toaster oven for a few minutes. These freeze well.

Oh, and if you want to know what else I made for lunch when my mom came over: Shallot, Portobello, and Spinach Crustless Quiche (dairy-free) and a tossed salad with homemade vinaigrette. (Plus watermelon and cherries.)

How to Make Cashew Milk

I am going to show you how to make the easiest nut milk available! As someone who lives dairy-free, I have attempted to make my own nut milks before. Almond milk is great, but it requires the dreaded nut milk bag to strain the bits of nuts out of the milk. Which requires cleaning said nut milk bag, which is quite tedious and a definite mental hurdle to me making almond milk on a regular basis. 

Enter cashew milk: it requires no nut milk bag and no straining, which makes it a breeze to make. The only equipment necessary is a high speed blender such as a Vitamix or Ninja so that you won’t have bits of nuts floating around in your milk.

This makes an amazing coffee creamer, as well as a treat with a gluten free graham cracker or biscotti!

So here is the recipe:

Cashew Milk

(yields approximately 6 cups)

2 cups raw cashews, whole or pieces

4 cups filtered water

2 Medjool dates (optional)

2 Tablespoons vanilla extract (optional)

pinch of sea salt

Place cashews in bowl and cover with water. Place a clean dishcloth over bowl. Let sit on counter for at least 4 hours. (It was more like 10 hours for me because that’s when I got around to making the milk.)

In a colander, strain out the water and rinse cashews. 

Place cashews in blender with 4 cups water, dates and vanilla (if using), and sea salt. Blend on high for 2-3 minutes.

Place in clean mason jars or glass pitcher in fridge and drink it up within 4-5 days.

You can always cut the recipe in half if you can’t drink it as fast. And you can always add more water to the recipe to thin it out if it’s too creamy for you.

Let me know what you think!