Skip to main content

Beet + Carrot Curry

At the end of last September, I sent BandMan a text asking him to go on a date with me the next day, Friday. He accepted and asked what we were going to do. I was pretty nervous to tell him what I had planned. See even though we've been together for a few years and we know so much about each other, I wasn't sure if he knew just how impulsive I could be. After that thought quickly ran through my head, I said "Screw it. if he doesn't know by now, I guess it's time to find out;" so I replied to his text: "Portland :\" 

Luckily for me, BandMan is almost always down for an adventure and he was pretty excited to take an impromptu trip out to PDX. While we were there we ate a lot of vegan food. One place in particular that stood out was an Indian American fusion restaurant. We ordered an appetizer of potato cakes served with a chutney and some beets in coconut milk. The food was ok; nothing too exciting, but the possibilities were exciting which is why that particular dining experience stood out for me. 

This dish is everything I wish their dish had been. In their dish, they boiled the beets, dressed them in, what seemed like, 2 tbsp of coconut milk and then finished the plate with a sprinkling of panch phoron and a cilantro sprig. While I was happy to have such a gorgeous dish I felt like it could be better. 

Better how? Well, let me tell you. 

First, instead of boiling my beets, I roasted them. Roasting your veggies is always better - sorry to all you fans of boiling out there; better for your body and better for your taste buds, but is totally optional. If you're in a pinch and don't have time to roast your beets, totally boil them (or if you have a microwave, use that). 

Second, I added some carrots, cause why the hell not. They go great with beets and bring an extra punch of vitamins to the table, or the plate I guess. 

Third, I added in some jalapeno. I feel like pretty much everything tastes better with a little spice.

Lastly, I can admit that I ran out of panch phoron along time ago and have been too lazy to go to the market to get some more. It would have been amazing fried and sprinkled on top of these beets, but I can't live my kitchen life too straight and narrow; then these recipes would be boring. If you have panch phoron, totally use that instead of the coriander in this recipe. If you don't, then don't sweat it. Use whatever you got. It'll taste good. 

4 cooked beets, peeled and cut into 1/8
carrots, chopped 1/2 c coconut milk 2 tbsp coconut oil
1 onion, chopped
3 garlic cloves, minced
1 jalapeno, minced (optional)
1 1/2 tsp coriander seeds
1/2 tsp turmeric
1/4 tsp cayenne
1/2 tsp  salt

  1. Get your oil hot and your onions translucent.
  2. Toss in your garlic and jalapeno and saute for a minute or two.
  3. Add in the coriander seeds and let them start to pop a little, then add in the rest of your spices: cayenne, turmeric, and salt.
  4. Let the carrots into the party and cover. Saute until the carrots are tender.
  5. Add the cubed beets and coconut milk and let simmer for a couple of minutes. 



Popular posts from this blog



I’m not gonna lie to you my pizza was very bomb but everything else was very not.

Firenza (located in downtown Boise) looks, feels, and acts like a corporate fast food franchise because it is a corporate fast food franchise but it’s a corporate fast food franchise that offers vegan pizza, and if it wasn’t for the damn up-charges it would be, on the cheap. 

My guests and I walked through the front door of Firenza (which was kinda hard to find to be honest) and I immediately got thrown back to my high school cafeteria and not in a pleasant way. Imagine bare white walls and what looks like a giant high school logo painted over a pizza assembly line. 
We approached the pizza assembly line and I immediately told the staff member who welcomed us that this was our first time visiting the restaurant and asked for guidance. They said ok and blankly stared at us until I eventually broke the awkward silence and started asking about vegan options. 
The sauces on the menu were clearly marked as veg…

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Savory Taco Pancakes

Below is an actual text I sent to my partner and son, but first some context: I practice Intermittent Fasting every day, so breakfast doesn't get served until noon or later daily - thus it's not really referred to as breakfast. We usually refer to it as "first meal" and sometimes brunch. My kid and partner can't really handle the late first meal on the weekends, but they deal surprisingly well. While I was making first meal today, my son was snacking on leftover cold pizza from yesterday and my partner was chugging a blueberry protein shake. So what does this have to do with the above referenced text? Well when they grew tired of waiting on me to finish putting together this dish, they decided to run down to our closest music store and grab some new guitar strings. Almost immediately after their departure, I had completed today's first meal and let me tell you I feel like a completed a masterpiece. So here's the text I sent in a group message as the van w…