Feeling Great Lissa n' Nate – Raw Vegan Holiday Pumpkin Curry
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Spice Up Your Thanksgiving Feast with a Cozy Raw Vegan Holiday Pumpkin Curry
Welcome to Episode 10 of Feelin’ Great with Lissa & Nate!
Today we are going to be making HOLIDAY PUMPKIN CURRY
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TOOLS we are using:
Excalibur 9 Tray Model 3926TB that we use:
HOLIDAY PUMPKIN CURRY – makes 2 servings
Chunky ingredients:
1 cup diced carrots
2 cups chopped bite sized cauliflower chunks
1 cup cubed mushrooms
1 small zucchini, cubed
1/4 cup diced onion
1/2 cup shelled fresh peas
1 clove of garlic, grated
1 tbsp lemon juice
1 tsp miso paste (optional)
1 tsp curry powder
1/2 tsp onion powder
1/2 tsp ground rosemary
1/8 tsp ground sage
1/8 tsp black pepper
1-2 tbsp water to mix
Curry base:
1 cup young Thai coconut meat (or use 1/4 cup soaked sunflower seeds and 1 cup chopped peeled zucchini – it changes the flavor but is an option for those who don’t have young coconuts available)
1 cup or 150gm chopped pumpkin (sugarpie is a good type)
2 pitted medjool date
1/4 cup sundried tomatoes
1 tbsp miso paste
2 tbsp nutritional yeast (optional)
2 tbsp lemon juice
3 cloves of garlic
1/4 cup chopped onion
1 thumb of ginger
1 tsp onion powder
1 tsp curry powder
1/2 tsp lemon zest
1/2 tsp rosemary powder
1/4 tsp marjoram
1/4 tsp chili powder
1/4 tsp sage
1/4 tsp black pepper
1/8 tsp turmeric powder
1/8 tsp cayenne pepper
1/8 tsp cinnamon
1 cup water
Topping options:
Holiday colored chopped red thai chilis and chopped green onion/cilantro with white sesame seeds. Alternately, red pepper flakes and a dash of curry powder is nice to add more lemon zest on top if you like it more lemony.
For the instructions:
TO DO the night before: chop into small bite-sized cubes, the 1 cup diced carrots, 2 cups chopped bite sized cauliflower chunks, 1 cup cubed mushrooms, 1 small zucchini, cubed, 1/4 cup diced onion and place everything on a plate and put into the freezer. This freezing technique softens the vegetables, making the curry more like a cooked meal.
About 2 hours before meal time: Take the frozen veggies out of the freezer and thaw in a little warm water (not hot) while you make the sauce. Combine the clove of garlic, grated, lemon juice, optional miso paste, curry, onion powder, rosemary, sage and black pepper with 1-2 tbsp water just to get everything to mix nicely. Once the veggies are thawed, mix the sauce and fully coat all the veggies. Place veggies on a solid dehydrator tray and dehydrate for 115F for about 90 minutes
Right before meal time: Combine all of the curry base ingredients into the high-speed blender and blend on high for about 2 minutes or until slightly warmed. Once warm, take the veggies out of the dehydrator and add to soup bowls. Portion for 2 servings and pour the sauce over both. Mix together and top with any toppings you like!
BONUS TIPS:
– Place ceramic bowls in the dehydrator under the veggie tray to warm up while the veggies do too – this keeps the curry warm because the bowl is not cold upon serving
– Use more hot spices if you want a hotter dish for circulation etc.
– Use other veggies too in the curry like chopped celery, beet cubes, pumpkin cubes, asparagus, green beans and lentil sprouts, or anything you might like to add to the chunky portion.
Find more SOUP and curry recipes as well as the Holiday Menu plan in Lissa’s store
