This post updated Sept 2015 as part of the #ThrowbackThursday photography project, where I add new photos to already delicious older recipes. Enjoy!
Did you know broccoli and cauliflower make me cheer? They’re pretty exciting… not quite at the level of brussel sprouts (much to the Godfather’s chagrin), but close. Garlic also gets a similar reaction… and cheese. I digress, back to the broccoli.
So, a few years ago, a friend of mine from Georgia, Laurie, decided to adopt a vegan lifestyle for health reasons. She’s been very passionate about the transition, sharing lots of information about the vegan lifestyle as well as her personal health milestones achieved with her change in diet. I’m very proud of her for making the choices she needed to help her achieve a healthier life and, as a curious omnivore, I’ve been especially happy about some of the recipes she’s shared! This is my take on one of them.
When the Godfather is traveling for work, I don’t cook very much. I love to cook for someone to enjoy with me and so cooking for just Dolce and me is not particularly exciting. Over the years, the Godfather has also found his niche in the kitchen and a good portion of that is the preparation of almost all the meat we consume. When he’s not here, I hardly prepare any meat at all unless I find some seafood that looks particularly appealing. For someone that is happiest with a higher protein diet, this could pose a problem unless I find alternate sources of protein. I eat a lot of eggs, beans, cheese, milk (both of the dairy and non-dairy varieties), dark greens, etc, to get my protein fix.
A few years ago, Laurie posted a picture on Facebook of a Thai curry veggie bake she was making and I had to have the recipe. She was a sweetheart and shared it with everyone who asked and it’s been a regular meal in our house since because it’s comforting, flavorful, and packed with all sorts of good-for-you deliciousness. Oh, and it feeds a small army, so it’s great for larger families, dinner parties, or potlucks.
The best part is, it’s also seasonally variable. Personally, I always include broccoli and/or cauliflower, but the other vegetables always change. A friend of mine that I shared the recipe with here used tahini instead of a nut butter and I’d imagine you could easily substitute the Thai curry paste with Indian curry paste. I’ve also used both red and green Thai curry paste with great results.
- ¾ c cashew butter
- ¾ c almond or soy milk
- 2 liberal tbsp finely chopped fresh basil
- 3 tbsp red curry paste
- 15 oz can chickpeas, drained and rinsed
- 1 large onion, chopped
- 8 cups chopped vegetables - good choices to include: broccoli, cauliflower, zucchini (corguettes), squash, carrots, mushrooms
- Three fresh tomatoes or 1 15 oz can of diced tomatoes, undrained
- ½ cup cashews (optional)
- salt to taste
- Preheat your oven to 400 degrees.
- Whisk together the cashew butter, milk, curry paste and basil until smooth in a large bowl.
- Add the rest of the ingredients and mix until well coated. Adjust seasonings as necessary.
- Pour the vegetables into a large casserole dish and cover with foil.
- Bake for 40 minutes, and then remove the foil and bake for 15 minutes longer.
- Serve warm with jasmine rice or alone. This also reheats well for leftovers!