Friday, June 17, 2011

cooking up a storn: zucchini curry pasta, lemon poppy seed muffins and other favorites

My mom is here to visit! Which has given me the perfect opportunity to cook! So far I've made quesadillas, zucchini curry pasta and lemon poppy seed muffins. The zucchini curry pasta is a veganization of a dish that my host mother in Florence had made.

Zucchini curry pasta-
1-2 tbsp olive oil
1 big clove of garlic, crushed and diced
1 zucchini sliced thin and chopped into quarters
1/4-1/2 cup coconut milk (in a can)
200-300 grams of penne pasta
2-5 tsp curry powder

Heat the oil over medium, and saute the garlic, then add the zucchini. At the same time boil well salted water, and add the penne to the boiling water. Once the zucchini are close to being completely cooked, add the coconut milk and the curry powder. Stir well for about 5 minutes. Turn the heat down on the zuchs until the penne is done. After draining the pasta, add it to the curry and turn up the heat briefly while mixing the pasta in. Turn off the heat and serve!

Lemon Poppy Seed Muffins (from Vegan Brunch)-
2 cups all purpose flour
2/3 cups sugar
1 tbsp baking powder
2 tbsp poppy seeds
1/2 tsp salt

3/4 cup vegan milk of some type
1/4 cup fresh lemon juice
1/2 cup canola oil
2 tbsp lemon zest
2 tsp vanilla extract

Preheat oven to 375 degrees. Mix all dry ingredients together, then make a hole in the middle and add the wet ingredients in the middle. Stir together. Fill muffin tins and bake for 23-27 minutes.

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