Tag Archives: curry

Sanguine Moon Curry

So many things about cooking seem so obvious once you learn them. I think my grandparents knew that food that ripens together usually has complimentary flavors but I didn’t know that tidbit of knowledge until recently and it has made cooking so easy. I went to the store and I found persimmons which I have never cooked with before but they were on sale and they were ripe so I picked a couple up. I also had some local oyster mushrooms and the sweet potatoes and arugula that I picked at the farm. By the time I got home it was pretty late and I didn’t really feel look cooking so I did what I often do when I don’t want to spend a lot of time in the kitchen, I made Thai food.

Actually, I don’t even know if you can really call it Thai food since it is so inauthentic hence the name Sanguine Moon Curry. The Sanguine Moon is also known as the Hunter’s Moon which is what follows the autumnal equinox. With the fall colors and the autumn vegetables I thought it made perfect sense.  This was a very lazy dish where the sum of the whole was definitely more than the parts. The persimmon added tannins and a certain astringent quality that worked so well with the sweetness of the lemongrass and the sweet potatoes. The quinoa also added an interesting nutty note to the dish that made it seem perfect for this time of year.

For the Quinoa

1 Cup of Quinoa in
1 teaspoon of coconut oil
2 Cups of broth or water,
Cover and steam for about 25 minutes

For the Curry

Saute until aromatic
1 Tablespoon of Massaman Curry Paste
Combine with
1/2 can of coconut milk
After a couple minutes Add
1/2 can of coconut milk
1 cup of broth
1 peeled & chopped persimmon
2 cups of chopped sweet potatoes
2 cups of chopped arugula
Cook until potatoes are soft about 20 minutes & Add
1 bunch of Oyster mushrooms
1/2 lime juice
1 tsp of sugar
Once the mushrooms are softened. Serve with a mound of Quinoa in the center and the curry around it topped with scallions. Enjoy!


VeganMoFo: Caribbean Jambalaya

This is one of my most favorite meals of all time. It is an adaptation of my friend Carrie’s recipe and it is so tasty, spicy, sweet and filling that I want to encourage you to try it.

2 spicy sausage links (I use Isa’s recipe)

1 large onion, diced

6 cloves garlic, chopped

1 large red pepper, seeded and chopped

2 jalapenos, seeded and chopped

1 can crushed pineapple

1/2 tsp curry powder

1/2 tsp cumin

1 mango, diced

2 cups mango juice

1 handful of cilantro, chopped

salt & pepper to taste

This is a dish that I usually do the prep while I am cooking (I chop the onion while cooking the sausage  and do the peppers while the onion is going) so times are not exact.  Make or buy the sausage ahead of time and start the rice or other whole grain first.

Fry sausage in 1/2 tablespoon olive oil until brown.  Remove from pan. Saute the onion on medium high heat in the same pan you used for the sausage for about two minutes. Add red pepper, jalapeno and then garlic and sautee for two more minutes. Add two cups of juice (and the juice from the canned pineapple).  Reduce for 5 minutes. Add sausage back in.  Cook for 3 minutes. Add pineapple and cumin, and curry powder.  cook for 5 minutes. Add mango, cilantro, and salt.  Cook for 1 minute and taste for seasonings. Serve over rice.