The Pantry Pocket |
The Pantry Pocket is a small blog inspired by myself and my friends' love for all kinds of food whether its vegetarian, vegan, snacks, desserts, or what have you. we post anything from food we come across, to the food we make or even just what we've heard about. hopefully we'll make a tradition out of featuring local restaurants we love on a regular basis. tell your friends, and enjoy! contributors: christina. chase. |
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Pineapple, Jalapeño and Mushroom pizza from Pizza Perfect!
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Sweet Curry with Organic Apples, Bananas and Onions, Seitan and Red Hot Jalapeno Jelly
I was looking for a recipe for a sweet curry that was pretty easy to throw together. I found one but had to substitute a lot of things to make it vegan. Here’s how I made it and I served it over some brown rice.
- 1 Tbsp: vegan margarine (canola oil may also work)
- 1 sweet onion - peeled and sliced
- 2 Tbsp: curry powder
- 1 apple - peeled and sliced (granny smith or golden delicious preferably)
- 1 banana - sliced
- 1 Tbsp: brown sugar
- 1 Tbsp: jalapeno jelly (fig, apple or apricot jam/jelly may also work)
- 1 8 oz. package of seitan strips
- 1/2 cup: water
- 1 vegetable broth cube
- Start by warming up the margarine/oil and adding the onions for a few minutes so they start to get clear.
- Next add your curry powder, apple and banana. Stir and cook for about 5 minutes.
- Add your brown sugar and jelly/jam and stir until it’s well absorbed into your mix.
- Add the remaining ingredients and simmer until it starts to thicken.
This had a very interesting, but really good, taste to it. It is a little “meat” heavy so you may want to use just half a package of seitan. I think the next time I may try and shred the apple because the texture slightly takes away from the rest of the ingredients. Even though I used the hot red jalapeno jelly, it wasn’t spicy at all so I may add a little cayenne pepper the next time as well.
-Chase
