The tofurky is in the oven.

[Cobalt Violet]

With the potatoes, carrots and onions.


What's everyone else having diner tonight?

[jilln]

1. cashew korma

broccoli, cauliflower, carrots & tofu in a cashew-coconut sauce

First time I try this recipe, it looks good.

[mrdemocrat78]

2. chicken fried rice

sorry, not a tofu fan.

[jilln]

5. That's like saying you're not a flour fan.

It's all about what you do with it.

[Cobalt Violet]

6. That sounds good. I love korma.

If you have time and it's not too much a pain in the ass could you please post that recipe?

I've never made my own.

[jilln]

10. I happen to have it right here.

I skipped the okra 'cause it's disgusting, omitted the curry 'cause I didn't have any, used frozen vegetables and added garlic powder, salt and tofu. I would advise you to use only ONE small can (or maybe one and a half) of vegetable broth. It took forever for this sauce to thicken using 2 cans. And I think it would be good to garnish it with roasted cashews.

Creamy Cashew Korma

1 large onion, finely chopped
2 garlic cloves, crushed
1 tsp. turmeric
1 Tbl. Ground cumin
1 Tbl. Ground coriander
½ cup cashews
1 5.5 oz (small) can coconut milk and 2 cans veggie broth
1 tsp. curry powder
Small handful fresh curry leaves (optional)
14 3-inch okra, topped and tailed (optional)
2 ½ cups cauliflower florets
3 cups broccoli florets
salt and pepper
Chopped cilantro leaves for garnish

Heat a little broth (or water) in saucepan. Add onion, cover, and saute for 10 mins. Stir in garlic, turmeric, cumin, ground coriander, curry and cook for a minute or two longer.
Grind cashews nuts to a powder in coffee grinder or food processor or using fine grater. Add to pan with coconut milk and veggie broth.
For smooth sauce, you can puree the whole mix in a food processor or leave as is.
Return the mix to the pan, if pureed, add water and curry leaves, if using. Leave to simmer for 20-30 mins., stirring occasionally until thickened.
Just before sauce is ready put in okra, cauliflower and broccoli in a pan with 2 inches of boiling water. Cover and cook for about 6 mins. Or until tender. Drain, add the veggies to the korma sauce, stirring gently. Season with salt and pepper.
You can serve this all at once, but if there is time, let it rest, even overnight, for the flavors to intensify. Reheat gently. Scatter with cilantro before serving and serve over hot brown basmati rice.

[Cobalt Violet]

11. Oh thank you !

I always adjust recipe to my taste and what's on hand too. Thanks for taking the time to post that.

:hug: :yourock:

[flvegan]

3. Manicotti or stuffed jumbo shells

Homemade sauce with a tofu-basil ricotta for the "cheese"

Shells are easier to cook and stuff, so that's the frontrunning candidate right now.

[Cobalt Violet]

7. Wow.

Now I want that recipe too. Vegan stuffed jumbo shells. Yummy. I've been getting sick of the same old things I've been making.

[flvegan]

9. You've got a PM!

[devilgrrl]

4. The other tofurky got the granite cookie...

good riddance to him.

[Cobalt Violet]

8. I don't know anything about that. n/t