Creamy Curried Carrot Rice
Blog time in the fall and winter really sucks ass. It's not the food's fault. The food is comforting, warm, and rich with flavor. It's all about the damn lack of sunlight. I can never get good pictures cause the lighting always sucks.
I have been crazy busy, too. But what else is new right? Band on top of band practice, recording, momming, friending, etc. I've been trying to exercise more. But exercise time cuts into my quality lighting for food photography time...so yeah complaining is what I'm doing right now - pay no attention to me.
On a more positive note, I've been hyper focused on giving up and letting go of all my negative body images about myself. It's relieving. Freeing. Letting go of the guilt of not being "skinny," feels like I've finally lost that 15 pounds I have always wanted to lose. And it's been pretty easy.
The first thing I did was cut out as much negative shit about my body from my vocab. I am so used to making negative comments about myself that this was a little more difficult than it sounds, but once I got the hang of not saying negative things about myself, I actually greatly reduced the frequency of thinking negative things about myself. Oh also, every time I catch myself saying or thinking something negative about myself, like how fat I am for a vegan, or how big my nose is, I try to follow that negativity with something that I find positive about myself. For instance, there's magic in my eyes and I like that (if you're not sure what you like about yourself, take some sexy nude selfies for yourself and make sure you focus on how beautiful and sexy you are, not your pot belly or love handles).
After I retrained my thinking, I set up a shrine in my living room, cast a circle, and burnt away all the negative thoughts I have about my body (that was actually very recent. I had the great pleasure of sharing this powerful ritual of letting go with BandMan, VegKid, and TechDude), and I woke up with a new found love for myself. Not just acceptance of myself but actual love for me from me.
Welcome to my diary, I guess. I know you guys come here for the food; here it goes. I used my juicer to make the carrot juice (about 3-4) but store bought would work just as well if you don't have a juicer or don't want to fuck with cleaning it.
I served this with a dry potato kale curry that was good but wasn't worth writing about, but this Creamy Curried Carrot Rice was - even though I spent the whole post writing about everything but the food.
Everything is pretty laid out for you below in the instructions; so what are you waiting for? Get your curry on.
1 can coconut milk
1 cup carrot juice
2 tbsp vegan butter
1 onion, minced
2 garlic cloves, minced
2 tbsp curry
1 c rice
1 c toasted cashews
- Mix together your coconut milk and carrot juice with about 2 cups of water. Make that baby simmer over medium heat.
- While your liquid is warming, start softening your onion and garlic in half of your vegan butter keep it at a lowish temperature.
- Add in your rice and curry, and cook for a few minutes.
- Start adding in a 1/2 cup of your hot liquid at a time to your rice; stir - making sure to let each half cup absorb before adding the next. Keep on stirring.
- When all the liquid is absorb and the rice is tender - it's done! Fold in your toasted cashews and cilantro, if you wish. Season with salt and pepper.
- Don't neglect your sriracha.
|Here's a cute picture of God the Cat photobombing like a pro|