I bought a recipe book called the Big Vegan. I have had it for awhile. But today I decided to finally try a recipe. This one is a winner! I love curry and while this isn’t exactly curry it is similar. The recipe describes the dish as Malaysian. The citrus creates a fabulous flavor to the dish. This will join my rotation of favorite recipes! Give it a try.
In a food processor, combine the chile, shallot, ginger, garlic, lemon and lime and zest. Add the paste to a large frying pan.
Add the paste to the frying pan and add the tumeric and ground cloves. Add the potatoes and stir to combine everything. Cover the pan and simmer the potatoes until almost tender. You will need to add water to keep the mixture from sticking to the pan.
Add the carrot and green beans and season with salt and pepper. Cook to your desired tenderness.
Serve the dish with a squeeze of lime and garnish with some sesame seeds.
I just completed a 12 week strength training block where I was limiting my carbs and trying to get around 100 -120 grams of protein per day. My goal being to gain a little muscle. For the next 12 weeks I will be increasing my training intensity with intervals so I am also going to increase my carb intake a little.
So I thought this week I would make a pot pie. Here is what it looks like:
I made this pie gluten-free by using a garbanzo and rice flour pie crust. I purchased it at Whole Foods. It is called Crave Foods. You could certainly make your own crust if you so choose.
I cooked a whole chicken in the crock pot the day before and flaked it. I will use some of the chicken breast meat for this pie.
Wish together all the ingredients and toss the chicken in the marinade. Let it sit 12-24 hours.
Preheat the oven to 400 degrees. You can put the chicken on skewers but I just cook it on a tin foil covered sheet pan. Cook 10 minutes and then flip chicken over and cook for another 10 minutes. You can place under the broiler for 2-3 minutes if you like crispier chicken.