Chickpeas, Spice Ease and Five C’s

Chicken Chickpea Curry with Cashew Butter and Coconut Milk

 
cashew-chicken-chickpea-curry
Curry is one of my favorite takeout meals, especially Thai Red Curry and Panang Curry, but it’s something I rarely make from scratch. However my mother had some leftover cashew butter that she didn’t know what to do with so a five C curry it was— Chicken, Chickpea, Cashew Butter and Coconut Milk Curry!

Actually there are another two C’s if you count the cardamom and coriander seeds. I figured I would try my hand at making curry paste this time so I picked up some whole spices at the Asian grocery.

It was fun, although it would have been far easier if I had a mortal and pestle to grind the toasted spices. I suppose I managed well enough with a plastic ziplock bag and a glass.
Read more

Some Super Bowl Sunday Spice

Vegan Thai Tofu Enchiladas

 
Thai-Tofu-Enchiladas
Happy Super Bowl Sunday, everyone!

Are you excited for the game?
The half-time show?
The commercials?
The food?

Chicken wings, nachos, pizza and the like are all good options but I whipped up something special this year, Thai Tofu Enchiladas.

Super Bowl LI is in Houston so Tex-Mex fare seemed appropriate and because I’m an overachiever (or maybe just plain crazy), I figured why not throw in a little more fusion.

Y’know, go for the whole enchilada.
Sorry, I know that was corny.
Get it?
…Because corn tortillas…like the corn tortillas that you use to make enchiladas…are you laughing yet?

Okay, now that I’ve sufficiently filled my daily food pun quota, I’ll stop.

So onto Thai Tofu Enchiladas and what makes them different from traditional enchiladas.
Read more