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.
In the winter I love eating soup and warm vegetables. So every week as part of my food prepping I try to cook at least one soup dish. This week I am using bacon and this potato, corn chowder is the perfect soup to add a little bacon to it.
Island Pork is a great meal prep dish. The pork is cooked in the slow cooker and requires very little prep time. If you purchase a bag of grated broccoli slaw and carrots all you have to do for the salad is slice some pea pods and whip up a quick vinaigrette.
For the pork, mix up the spices and oil and then rub all over the pork. Place it in the crock pot and cook on low about 6-7 hours and high about 4 hours. You will know it is done when you can flake it. Flake the pork and let it sit in the juices about an hour before you want to serve it. I like the pork cold for this salad.
For the dressing on the salad mix the last five ingredients into a bowl and whisk until blended.
To assemble use 1/4 of the salad, dressing and pork for each salad.