Thai Green Curry with Spring Vegetables

Simple, vegetarian Thai green curry recipe featuring asparagus, carrots and spinach! cookieandkate.com

Show of hands: who drank too much Guinness last night? Not me. I took it easy with Cookie and ate some green curry for dinner. Maybe I was sampling from the wrong region, but it seemed festive enough. I’ve been on a vegetable-packed coconut curry kick lately—they’re just the perfect transition food for this time of year.

carrots and asparagus

This curry is based on my old Thai green curry recipe. I loved the base recipe for that dish (I learned how to make it at a fun cooking class), but I was never quite satisfied by my choice of mix-ins. So here we are, three years later, with an improved and extra-green version. This time, I opted for asparagus (snow peas would also work), carrots and wilted spinach.

I skipped the tofu altogether and found the dish to be plenty hearty without it. If you want to add tofu, though, I’d suggest baking it first and adding it with the coconut milk. I served my curry over rice (again), but I bet quinoa would be an interesting alternative. Let me know how you like it!

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15 Healthy Green Recipes for Spring

15 healthy green recipes for spring - cookieandkate.com

Spring weather! It’s finally here. I’m jumping ahead of the calendar by a few days, but my nose tells me (achoo) that spring has arrived. I’m celebrating by sharing fifteen of my favorite green recipes. You’ll find hearty green salads, of course, some fun green pasta dishes, soup and more.

I’m still buzzing after a great weekend, so I’m going to keep this short. Just wanted to share a few housekeeping things before I go:

1. I’m a dummy. I spent hours redesigning my email subscription and forgot to tell you all about it! Click here to subscribe to my new posts by email and see what I’m talking about.

2. Have I told you lately how much I appreciate your feedback and comments? I gathered so much inspiration from your go-to vegetarian recipes that you shared with me in the comments last week. You guys are brilliant!

3. Are you following along on Pinterest? I have a board for spring recipes, plus some new boards for salads and more.

4. Ali wrote about our experience working remotely for a month in Austin over here. We’re already scheming up a return trip.

Simple, fresh and filling black bean tacos! - cookieandkate.com

No. 1: Fresh Arugula and Black Bean Tacos with Pickled Radish and Feta
Easily gluten free and vegan

Spicy arugula and black beans with tangy quick-pickled radishes. Love these!

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Spicy Grapefruit Margaritas

Fresh grapefruit margaritas with a spicy kick! cookieandkate.com

I am so excited about the change in seasons. It’s warm outside! Daylight savings is back! Light is streaming through my windows and I’m having so much fun capturing the rays and shadows in photos. I thought we could celebrate with some sweet and spicy margaritas. I know, I know, I was just going on about detoxing, but grapefruit is in season and it’s bursting with vitamin C, so that counts for something, right? Right.

grapefruit margaritas ingredients

When we were in Austin, I found grapefruits on special at HEB (six for a dollar!), which kick-started my grapefruit cocktail streak. Grapefruit, while not my favorite of the citrus family, is fantastic in cocktails. It really cuts the taste of alcohol and plays nicely with tequila, gin, vodka and whiskey.

I’m evidently on a mission to post every fruity margarita possible, so here we are with spicy grapefruit margaritas. They aren’t too far off from my fizzy serrano-spiced palomas, but they’re delicious in their own right. I muddled a tiny slice of jalapeño in my margaritas for some kick and mixed some chili powder into the salt mixture that goes around the rim.

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Greek Broccoli Salad

Healthy Greek broccoli salad is a great make-ahead side dish. It's perfect for potlucks! - cookieandkate.com

After consuming all the chips and salsa in Austin (which were washed down with margaritas and queso, which were followed by tacos and more tacos), the unfortunate state of my midsection practically dictated that I be more kind to myself. So, I took a week off from drinking and dragged myself back to yoga. I’ve also been eating at home and filling up on lots of fresh produce. I’m feeling more balanced by the day.

broccoli and lemon dressing

I’ve never put much stock in detox diets or cleansing juice fasts, but I found myself googling “detoxifying foods” the other day. I patted myself on the back when I saw the list: greens, alliums, citrus, olive oil, cruciferous vegetables, beets, whole grains, etc. It was like skimming a list of all my favorite ingredients! Whole foods really are the best medicine.

This healthy broccoli salad contains a good number of those detoxifying ingredients. Broccoli, shallot, olive oil and almonds combine with a few of my favorite Greek flavors to create a simple and utterly delicious side salad. Sun-dried tomatoes play a leading role, of course. Almonds add some crunch and play nicely with the flavor of broccoli. Feta or kalamata olives lend a bold, salty punch, but they overpowered the other flavors once combined, so I would choose one or the other. This salad will be perfect for spring potlucks and picnics, which are surely coming soon, right?!

I almost forgot! This recipe is part of Becky’s monthly #eatseasonal campaign. Visit her blog to find a collection of beautiful, seasonally appropriate recipes from other bloggers. Wondering what’s in season this month? Check out my March seasonal produce guide!

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Super Simple Vegan Pancakes

Super simple, healthy vegan pancakes. Who knew that eggless, whole grain pancakes could be so fluffy and delicious?! cookieandkate.com

I’ve been laying low since I got home after a month of being away. Hibernating, if you will. Reveling in the quiet and making coffee without worrying about waking someone. Making pancakes over and over. Spending lots of quality time with Cookie, the pancake thief.

It’s been lovely. My pancake endeavors have paid off, too. I realized the other day that I don’t have a basic pancake recipe on the blog, so here we are. Meet my new favorite pancake recipe. It’s easy, healthy and vegan, to boot!

vegan pancake ingredients

Basically, I reduced my gingerbread pancake recipe to its most essential formula, then I traded almond milk for cow’s milk and olive oil (or coconut oil) for the butter. I was concerned that I’d be able to taste olive oil in the finished product, but I really can’t! Coconut oil works just as well, but it solidifies on contact with cold ingredients, so olive oil is just the easier choice.

I tried a “buttermilk” version as well, with almond milk combined with a tablespoon of vinegar and lesser amounts of baking soda and baking powder. Even with the vinegar to react with the baking soda, the pancakes tasted terribly bitter. I’m still mystified. I scratched the buttermilk idea and carried on with one tablespoon baking powder as the leavener, which works great.

Then I tried omitted the eggs completely, surprisingly without any ill effects. Just to be sure, I tried a version with flaxseed to make up for the egg, but it didn’t make any difference. The batter gets nice and bubbly thanks to the baking powder, then it fluffs up on contact with the hot cooking surface like flatbreads typically do.

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Coconut Curried Kale and Sweet Potato

Hearty coconut curried kale and sweet potato recipe - cookieandkate.com

I’m finally back in Kansas City. I arrived home on Tuesday, to a house full of all the things I haven’t used in the past month. I almost hoped I’d greet the things like long-lost friends (oh hello, favorite knee-length boots!) but I really just sighed at the sight of those things, those burdens that I pack up and carry from place to place.

If you took away the blog-related cookbooks and photography props (code word for so many breakable plates and glasses), maybe it would be a more reasonable amount of stuff for one person. My closet is definitely overstuffed, however. The end of winter is nearing and I’m feeling some pressure to wear all of my cold weather apparel at least once before it goes. I have too much!

ingredients

I think about minimalism a lot—how much I love the concept and how difficult it is to put into practice. I’m too attached to my things. I often find myself looking around my place and wondering, how much does one person really need? Is this a reasonable amount for one person?

I’ve watched my grandmothers downsize into smaller, more manageable living situations and I think about all of the care and time that went into filling their homes and the difficulties in downsizing. Some of that is inevitable, but I don’t want my life to be characterized by the getting and getting rid of things.

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