Sunday, June 2, 2013

Thank You!

VVP Logo photo vvpLOGO_zps8413a1e0.gif

First of all, I am thrilled to announce that I am among the winners of the recent Virtual Vegan Potluck! There were so many wonderful bloggers and recipes, it's an honor to have been chosen! I hope everyone who tried my Triple Bean & Artichoke Salad enjoyed it as much as we do. 

I'm still following the 21-Day Vegan Kickstart, but last night I took a slight detour.  I've been wanting an excuse to visit a local Asian market Kristyn raved about, just needed an excuse to go there.  I found one in the form of a recipe, of course: Thai Pineapple Curry by the Happy Herbivore.

Thai Pineapple Curry Ingredients photo 20130601_174350_zps4de52865.jpg

This dish is from her newly-released cookbook, Happy Herbivore Abroad.  I haven't purchased the book yet, but Lindsay was kind enough to share this recipe on Alicia Silverstone's website. I made a couple of tiny changes, here's my version:

Thai Pineapple Curry photo 20130601_180058_zps1008295c.jpg

Thai Pineapple Curry


  • 4 green onions, sliced
  • 1 tbsp ginger, minced
  • 2-3 garlic cloves, minced
  • 1/4cup vegetable broth
  • 1 red bell pepper, seeded and sliced into thin strips
  • 1/2-1 red finger pepper, seeded and sliced
  • red pepper flakes, to taste
  • 1 8-oz can pineapple chunks (in juice, not syrup)
  • 1 1/4 tsp mild yellow curry powder
  • 1/2 cup lite coconut milk
  • 2 tbsp fresh basil, minced
  • 1/2 tsp low-sodium soy sauce
  • green onions (garnish)
  • cooked rice of your choice (not included in nutritional analysis)

Set aside a few dark green onion slices for garnish. Transfer the rest of the onions to a skillet with ginger and garlic Add enough broth so there is a thin lining on the bottom of the skillet and sauté over high heat for a minute or two, until onion, ginger and garlic are fragrant.
Add red bell peppers and red finger pepper (or red pepper flakes as desired) and sauté until bell peppers start to soften, adding splashes of broth as necessary to prevent sticking. Once bell peppers start to soften, add pineapple with juices, stirring to combine. Cook another minute, until peppers are cooked but still somewhat crisp and pineapple is warm. (I like to cook long enough for the pineapple chunks to brown ever-so-slightly)

Meanwhile, in a measuring cup or small bowl, whisk curry powder into coconut milk, then pour into skillet and stir to combine.

After 30 seconds, add basil and soy sauce, stirring again to combine.

Taste, adding more soy sauce or basil if desired. Serve over rice of your choice (I use brown). Garnish with green onions, lime wedges and a basil leaf or two. 

Note: I didn't add the red pepper flakes, used 1/2  of the red finger pepper which created a medium intensity, fine for Chip but as I like my curry spicier, I'll use a full pepper next time and/or use the red pepper flakes.

Serves 2; Per serving: 155 calories, 3.6g fat, 30.7g carbohydrates, 3.7g fiber, 20.3g sugars, 2.7g protein

Wow, this was really good! As noted, I'll add more spice to my portion next time, and perhaps throw in some sautéed tofu for more substance & protein.  The portion size was just fine for us, but a Spring Roll appetizer would've rounded out the meal nicely. 

Hope you're all having a wonderful weekend; I'll be back later with more of the Vegan Kickstart. Have a great day!


  1. Congrats on being a winner on VVP! You totally deserved it!

  2. Thank you! Thank you! Thank you!

    You DESERVE to be a winner of that Virtual Vegan Potluck. I cannot wait to try the recipe above, but I'm also putting that Triple Bean & Artichoke Salad in my "to dos for dinner" recipe box. Thank you!

    1. Thank you, Ms. McGee! Please let me know how you like it. :)