Curry Powder

Curry Coconut Soup

November 7, 2015 by Christine Roseberry Leave a Comment

This soup might be raw, but that doesn’t mean it can’t also be hot! There’s nothing like the flavor combinations in That food, combining the sweet with the sour, with a healthy dose of spice thrown in for good measure. Mm mm. Ginger, cilantro, garlic, coconut… This curry coconut soup is not lacking in the flavor department.

This raw vegan soup can be enjoyed warm. Raw doesn’t have to mean cold! If you’re trying to warm your bones on a cool day, consider warming your veggies up a bit in warm water before you set to chopping them up. And of course, make sure you vary your level of chili peppers in accordance with your heat tolerance!

Moroccan Mint Red Cabbage Slaw With Hemp Seeds

April 26, 2015 by Crissy Cavanaugh 1 Comment

There’s something special about cabbage. It’s just so much better than it seems like it should be. The deep purplish hue of red cabbage makes it great not only for adding a bit of color to your dishes, it also helps you get a well-rounded assortment of nutrients. And they’re just so cute!

No dish better showcases this lovely vegetable than coleslaw, and this Moroccan Mint Red Cabbage Slaw is the envy of all others. A hint of sweetness, a bit of zest, and a taste of spice, this dish really does have it all. A great lunchtime meal with nuts and hemp seeds for protein, as well as lemon, mint, cinnamon and a bit of curry powder to invigorate your senses. There’s a lot of goodness your body needs, and not much of anything it doesn’t!

The dressing is particularly nice. Cinnamon is an eccentric spice, and pairing it with maple syrup really accentuates the ambiguous character of this somehow sweet and savory bark. It would be interesting to see what other recipes this dressing could go with, though it’s hard to imagine it going better with anything than it does with this tasty Red Cabbage Slaw!

Zucchini Noodle Curry in 10 Minutes

April 7, 2015 by Jordan and Clark Cord 4 Comments

We’ve said it before, and we’ll say it again: zucchini noodles are out of this world. If you’ve got that friend or family member who just doesn’t get how you can be satisfied on a raw, plant based diet, then put 10 minutes aside and make them a serving of this wicked zucchini noodle curry.

Of course, if you’ve been around the raw-food block once or twice, you know all about the wonders of zucchini noodles. And that’s where the subtle brilliance of this simple recipe comes in. When you think curry, you probably think spicy. And with curry powder, chili paste, and cayenne, this zucchini noodle curry delivers.

But you probably also think creamy. Most vegan curries I’ve come across have turned to coconut milk to provide that rich texture, and there ain’t nothing wrong with that. Here we see a different approach, with cashews and avocado stepping up to the plate to thicken things out. But fear not, oh lovers of coconut, for the subtler presence of coconut water will still be bringing that tropical taste we all love.