Raw Pad Thai Salad

Raw Pad Thai Salad

I have developed a habit of watching all the movies nominated for Academy Awards. The Brutalist was surreal, Wicked was thoughtful and empowering, but The Substance was truly eye-opening.  I was excited to see Demi Moore in a new film, as it had been a while since I’d seen her in a movie.  Her nomination for Best Actress and Golden Globe win for the movie was also fantastic.

Although Demi didn’t win the Oscar (Mikey Madison won for Anora), her portrayal of Elisabeth Sparkle is raw, tragic, and painfully beautiful. The film’s narrative revolves around Elisabeth’s struggle to age in Hollywood while remaining relevant. This struggle is not unique to her or Hollywood but is emblematic of the societal pressures faced by women all over the world. The Substance takes a nose dive into themes surrounding youth, beauty, self-esteem, and self-loathing. This movie still haunts me. My friend Monica and I have talked about it for weeks.

The Substance Coralie Fargeat (2024) – The Shining Stanley Kubrick (1980)
The Shining Stanley Kubrick (1980) – The Substance Coralie Fargeat (2024)

The Substance had so many Easter eggs that pointing them out would take days. Still, the giant photographs of Elisabeth in the hallway with a carpet that resembles Kubrick’s The Shining says everything without saying a word. Other nods include the Black Swan, The Fly, Carrie, and Alien. All refer to a normal person’s slow, maddening transformation into a monster.

For many women, beauty is a commodity bestowed at birth or paid for. When I say “beauty is a commodity,” it means that beauty, particularly female beauty, can be bought, sold, or exchanged for economic value, and baby…sex sells. Don’t get me started on 72-year-old Bill Belichick and his 24-year-old girlfriend.

The film’s powerful critique challenges the traditional notion that beauty is in the eye of the beholder, and most of the time, it’s men beholding.  Meanwhile, women are inundated with beauty products, botox, lip injections, boob jobs, nose jobs, fake hair, fake lashes…the list goes on and on. With its haunting narrative, the movie serves as a powerful critique of the societal beauty standards that often reduce women to nothing more than their physical appearance.

In the movie, Elisabeth is influenced by these standards, wishing to remain young. She takes “the substance,” and then her younger self, Sue, emerges. They must change places every seven days. But soon, Sue wishes to prolong her youthful transformation and begins stealing fluid from Elisabeth to stay young. In doing that, she causes Elisabeth to start rotting. But they can’t survive separately, as Sue soon finds out. She took and took until there was nothing left. The scene where Elisabeth is getting ready for a date made me cry.

The monster at the end shows how and why women go to great lengths to be beautiful. What drives them to pursue beauty turns them into nothing short of monsters—women who deface themselves don’t look human anymore. Seeing Elisabeth wear a printed copy of her old face and smeared lipstick was heart-wrenching. It was a tragic reminder that maybe her old face wasn’t that bad.

The movie’s quote, “Remember, you are one,” starkly reminds her that her young and older selves are the same people. How much of her older beauty was she willing to sacrifice to remain youthful? The Substance is genuinely a work of art. It is existential, graphic, provocative, and, like The Brutalist, brutal.

More importantly, it is a wake-up call for women. We are so much more than what you see on the outside. My mother always says, “Beauty is as beauty does.” We have come so far thanks to the suffragists, feminists, and brave women who have fought for a place for us beyond mopping the kitchen floor up to our necks in diapers or being relegated to working behind the make-up counter at Macy’s.

My sisters, we cannot go backward. There is nothing wrong with taking care of ourselves.  Myself, I’m a lipstick feminist, but I will never get fillers, botox, or plastic surgery. Demi’s transformation, her decision to dissolve her fillers and embrace a raw vegan diet, made my heart happy. None of us want to see our bodies break down. Physical decline, vision changes, skin changes, weight gain, hormonal shifts, and many more can be slowed down by exercise and the foods we eat.

A vegan diet, including raw “living” foods, may help slow the aging process at a molecular level, potentially reducing the estimated ages of various organ systems.  Raw plant-based foods are rich in antioxidants, which can help protect cells from damage caused by free radicals, a process linked to aging. Vegan diets are naturally lower in inflammatory foods, which can contribute to overall health and potentially reduce signs of aging.

Raw vegan foods’ antioxidants and anti-inflammatory properties may contribute to healthier, younger-looking skin.  We are what we put into our bodies. And isn’t it better to extract life from plants than from ourselves?

This recipe is dedicated to Demi Moore.

 

 

 

 

 

 

 

 

 

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Raw Pad Thai Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Stephanie Bosch
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 Servings 1x
  • Diet: Vegan

Ingredients

Scale
  • 3 large zucchini, spiralized into linguine noodles (900 grams)
  • 2 cups shredded carrots (185 grams/2 large)
  • 2 medium red bell peppers, julienned 
  • 1 1/2 cups bean sprouts
  • 1/2 cup packed cilantro, roughly chopped
  • 3 green onions, sliced on the bias (green parts only)
  • 1/2 cup chopped peanuts

Vegan Pad Thai Sauce

  • 4 1/2 tablespoons natural peanut butter, sunflower butter, or almond butter
  • 2 tablespoons coconut aminos
  • 1 tablespoon rice vinegar
  • 1 tablespoon lime juice
  • 1 1/2 teaspoons tamarind paste (or use equal parts lime juice and brown sugar)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes
  • salt and pepper

Instructions

Make the pad Thai sauce. In a small bowl or jar, combine the plant-butter butter, coconut aminos (or tamari/soy sauce), rice vinegar, lime juice, tamarind paste, garlic, ginger, red pepper flakes, salt, and pepper, mixing to combine. Set aside.
  1. Cut off the ends of the zucchini and run through a spiralizer, or buy pre-spiraled zucchini.
  2. Add the shredded carrots, chopped bell peppers, and bean sprouts to a large bowl.
  3. Pour sauce over the veggies and mix well to combine.
  4. Add the cilantro and green onion and mix one more time.
  5. Be careful not to overmix.
  6. Top with some chopped peanuts and more cilantro to serve.
  7. Enjoy!

Notes

After spiralizing, I salt the zucchini very well in a colander and let them sit for about 15 minutes. I give them a quick rinse to remove the salt and dry it on a paper towel. This allows the zucchini’s high water content to drain and keeps the sauce from getting runny.

You don’t have to do this, but if you have leftovers, you may notice the sauce has been watered down and the veggies are not as crispy.

Vegan Mocha Mousse Cake

Vegan Mocha Mousse Cake

If I could have three different careers, I would choose cooking, writing, and designing in no particular order. Or all three? The joy I felt creating the interior for my mid-century Treehouse was unparalleled. I carefully chose furniture and artwork indicative of the Dutch Modern and Eames eras, pouring my love for design into every detail.

A picture of my “CH07 Shell Chair”.
Charles & Ray Eames Photo via: Wikipedia

The emphasis on abstraction, simplicity, and functionalism in Dutch Modernism has significantly shaped my design choices. I deeply admire the minimalist aesthetic it promotes. Minimalism, as a philosophy, encourages us to focus on what’s important and eliminate distractions, a concept known as simple or intentional living.

The focus on simple designs with minimal decorative elements, clean lines, and open spaces aligns with my design philosophy. I also appreciate Dutch Modernism’s eco-friendly approach. Most furniture pieces are designed with practical use in mind, prioritizing comfort and usability. And some…just look really cool.

“Manner of Gerrit Reitveld” Steltman Chair-1970’s Dutch Modern

Garret Rietveld, a Dutch architect and furniture designer, led the De Stijl art movement. This movement, which was a reaction to World War I, was based on the hope that art could lead to social and spiritual renewal. We could use some of that today, eh?

Many people, including Charles and Ray Eames, two of my favorite designers, were notably influenced by the Dutch Modern De Stijl, or “The Style” movement. Born in St. Louis, Missouri, designer and architect Charles Eeams made groundbreaking contributions to the world of architecture, furniture design, industrial design, manufacturing, and the photographic arts. Charles and Ray met at Cranbrook Academy of Art, where Charles taught design and Ray was a student. His wife Ray had previously studied with the venerable and incredibly influential painter and teacher Hans Hofmann. I could do a whole post on Hofmann (and I may).

Influenced by cubism, Hofmann (right) became friends with Picasso, Georges Braque, and Henri Matisse in Paris. Photo Via: WikiArt

Charles Eames, a true visionary and ardent admirer of Frank Lloyd Wright, coined the phrase, “The details are in the details.” His influence on my life’s philosophy is profound. Can I get an amen?

To me, this is not just a saying but a way of life that permeates everything I do, reflecting my passion and commitment to what I care about. When I embark on a project, whether cooking, writing, or designing, I invest my heart and soul into it. I believe that the essence of anything remarkable lies in the details, and I always strive to bring this depth and thoughtfulness to my work.

So, like a proper design nerd, I eagerly awaited Pantone’s announcement of the color of the year. Pantone, a company that sets the color trends for industries such as fashion, design, and manufacturing, never fails to surprise. And this year, they did not disappoint with their choice of the most exquisite shade of brown, ‘Mocha Mousse.’ And I love it!

In general, I am not one for sweets. You’ll likely notice that I have a few desserts listed, but not many. I have more of a savory palate. This recipe is a rare exception. The creamy mousse and the light, airy texture of the cake make you almost feel like you’re eating a cloud. I like this recipe as it’s a take on a classic tiramisu. Adding the slightly bitter espresso cuts some of the sweetness that tends to be too much for someone like me.

I thought about making a gluten-free version, but the gluten is needed to keep the cake moist and fluffy. This cake is all about texture. It is 100% vegan and uses no eggs, which is kind of a big deal in baking. There are a lot of good dairy substitutes, but eggs are not as easy. I haven’t tried JustEgg, but if anyone does, reach out and let me know your thoughts.

This cake uses applesauce as a substitute for eggs. Plain yogurt works; too-1/2 cup of yogurt is the equivalent of 2 eggs and the equivalent of the 2/3 cups of applesauce in this recipe. For the mousse, I used Navitas cocao powder.  It’s good quality and Regenerative Organic certified, meaning it meets the world’s highest standard for organic agriculture with stringent requirements for soil, animal welfare, and social fairness.  And you can pretty much find it anywhere. For the plant-based cream, I used Country Crock Plant Cream. Right now, they have a $1.50 off coupon on their website.

For the top of the cake, since it’s a mocha espresso after all, I thought it would be fun to do a take on a mocha latte using white royal icing and pipe a little latte art. This is certainly not necessary, but it made for a pretty picture. If you are adventurous and ambitious enough, this is a cute and simple YouTube video about doing something like this. (FYI, I used a chopstick instead of toothpicks to draw the design.) Otherwise, I might recommend shaving a bar of vegan chocolate over the top or simply dusting cocoa on the top with a fine mesh sieve.

Enjoy!

XOXO,

Steph

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Vegan Mocha Mousse Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Stephanie Bosch
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: Two 8" Layer Cakes 1x
  • Diet: Vegan

Description

This recipe is for a 2-layer cake.  It’s a bit of work but well worth it! You can decorate with cocao nibs, chocolate sprinkles, or dust with cocao powder.


Ingredients

Scale
  • 2 cups (260g) all-purpose flour
  • 3/4 cup (60g) cocao powder
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 1/2 cups (300g) granulated sugar
  • 2/3 cup (170g) unsweetened apple sauce
  • 2 tsp vanilla extract
  • ½ cup oil + 2 tbsp (115g)
  • 1 cup (245g) plant-based milk
  • 1 tbsp apple cider vinegar
  • 3/4 cup hot water
  • 1 tsp instant espresso powder

Vegan Chocolate Mousse:

  • 1/2 cup vegan semi-sweet chocolate
  • 1 cup raw cashews soaked for at least 15 minutes in hot water
  • 15 ounce can full-fat coconut milk
  • 2 tablespoons cocoa powder
  • 1/4 teaspoon vanilla extract
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1 tablespoon coffee from above

Chocolate Ganache:

  • 6 oz good quality dark chopped chocolate (vegan)
  • 1 cup full-fat coconut milk (firm, creamy part only, at room temperature)

Instructions

Chocolate 2 -layer cake:

  1. Preheat the oven to 350F and spray (2) 8″ cake pans with nonstick spray and line the bottoms with parchment paper.
  2. Mix together the milk and vinegar and set aside to curdle (making a vegan buttermilk).
  3. Whisk together the flour, cocao powder, baking powder, baking soda, and salt in a medium bowl and set aside.
  4. In a large bowl, either whisking by hand or with an electric mixer, combine the sugar, apple sauce, oil, and vanilla.
  5. On the side, mix together the hot water and espresso powder. Set aside.
  6. To the sugar mixture, alternate adding the milk and dry ingredients, starting and ending with the dry ingredients. Stop and scrape down the bowl about halfway through.
  7. Once that’s smooth, slowly mix in the hot espresso. Now the batter will be very thin.
  8. Pour the batter into the cake pans and bake for 30-35 minutes, or until a toothpick in the center comes out clean.
  9. Allow the cakes to cool in the pans for 20 minutes, then remove from the pans and let them completely cool at room temperature before frosting. To speed up this process, you can pop them into the fridge.

Chocolate Mousse:

  1. Add the chocolate to a skillet with about 1/4 cup of the coconut milk over medium heat and mix well. Once the milk starts boiling, the chocolate will start melting. Switch off the heat.
  2. Continue to mix until the chocolate is completely smooth. You can also microwave the chocolate in bursts of 30 seconds. Once it starts to melt on the edges, whisk well until all of the chocolate is melted.
  3. Add the cashews, remaining coconut milk, cocao powder, vanilla, sugar, salt, and melted chocolate to a blender and a tablespoon of the coffee, then blend. Blend it for one minute, then let the blender sit for 5 to 10 minutes so the cashews can soak more moisture. Blend again for 30 seconds. Then, wait a minute, blend again for 30 seconds, and repeat until the mixture is smooth.
  4. Refrigerate for 15 minutes to thicken.
  5. Taste and adjust the sweetness and flavor if you like. You can add more cocao powder, coffee, vanilla, or sugar and blend well after adding them.

Ganache:

  1. Place a bowl over a small saucepan of simmering water (a double boiler). Add chocolate and allow to melt, stirring frequently. (Alternatively, you can melt the chocolate in a small bowl in the microwave.)
  2. Remove bowl from heat, and allow chocolate to cool slightly.
  3. Add room-temperature thick coconut milk and allow the mixture to sit for a minute for the temperatures to assimilate.
  4. Stir or whisk gently to combine cream and chocolate.
  5. Use immediately as a drizzle over cake.

Assemble:

  1. Only frost the cake once the layers have completely cooled.
  2. Spread about 1 cup of mousse between each cake layer (a small offset spatula is my favorite tool). Once all layers are stacked, place the naked cake in the fridge to set. Otherwise, the cake will slide around when trying to frost the sides. Chill for 20 minutes.
  3. Once firm, remove the cake and plop the mousse on top of it (yes, all of it). Spread it out towards the sides and let it hang over the edges. Spread that overhang down the sides to the bottom of the cake. The sides don’t have to be perfect, but make sure the cake is completely covered.
  4. Use your offset spatula or a spoon to create the swoops and swirls around the cake. Sprinkle with your favorite toppings.
  5. Enjoy!

Notes

  • Sifting flour and cocao powder breaks down lumps and aerates the ingredients, ensuring a lighter, more consistent texture and an easier batter.

Roasted Cauliflower with Sorghum & Cavolo Nero Pesto

Roasted Cauliflower with Sorghum & Cavolo Nero Pesto

As I write this post, I’m reminded of the phrase, “Be Careful What You Wish For.”  We’ve had another 4 inches of snow this week, and I’m starting to feel a bit stir-crazy. This year, we’ve had a whopping 25 inches of snow and subzero temperatures. While I adore the beauty of snow, I’m beginning to long for a change. Perhaps a change of scenery, like mountains and skis, would rekindle my love for it. I’m all about being warm and cozy by the fireplace, but it’s becoming a bit overwhelming.

Speaking of warm and cozy, I’ve recently stumbled upon a new musical love that has added a delightful twist to my winter cooking sessions. The joy of discovering Miles Davis and his album Kind of Blue has been a revelation, adding a new dimension to my winter days. This album sets the perfect ambiance, transforming the comforting atmosphere of my kitchen. I fell into a rabbit hole, starting with a documentary called Miles Davis: Birth of the Cool and then a two-part podcast about the Juliard student, which took me on a deep dive into the world of modal Jazz. Davis used his trumpet to emulate the sound of the human voice by cutting out vibrato, turning his Jazz into a smoother and more emotional form of music.

Photo via: Wikipedia

I’ve long loved John Coltrane, who plays the tenor saxophone on the album. I bought A John Coltrane Retrospective: The Impulse Years in college. His version of Sentimental Mood with Duke Ellington is one of my favorite pieces of music. But Miles, although I knew who he was, was new to me. Kind of Blue is heralded as one of the greatest jazz albums ever recorded and certainly as Miles’s masterpiece. It’s also the best-selling Jazz album of all time. Recorded in 1959, Kind of Blue is a landmark in jazz history, known for its innovative modal jazz style and the legendary lineup of musicians like Coltrane and Julian Adderly. Blue in Green is my favorite song on the album, and it evokes the melancholy of a long winter’s night, eliciting a certain longing for something you can’t quite put a finger on.

While I’m yearning for sunshine and warm weather, I’m also embracing that this is my favorite time of year to cook. I adore winter cooking, especially comfort foods. And I can’t wait to share this unique cauliflower recipe with you; it’s a delightful twist on a classic pasta dish that wraps me in a warm and cozy embrace! The cauliflower is roasted to perfection, creating a hearty texture that pairs beautifully with the rich flavors of the sorghum pesto. This unexpected combination is a perfect match for a cold winter’s night.

There is a clear connection between mood and food, and one of the best things you can do to help your immune system and boost your mood is to add foods high in vitamin C. This recipe contains Cavolo Nero, or Italian Kale, sometimes called Tuscan or lacinato (las-i-na-to). It’s curly kale’s talk, dark and handsome cousin. One serving (one cup) contains more than a day’s vitamin A requirement, essential for eye health and immune function. It contains vitamins K, C, B6, manganese, copper, calcium, and magnesium. One cup of cooked kale contains 1000% more vitamin C than one cup of cooked spinach! This cauliflower recipe is delicious and a powerhouse of nutrients, ensuring you’re well cared for during the winter.

 

For the pesto, I used walnuts instead of traditional pine nuts. Walnuts are great for cognitive function (memory, attention, and language) and can also boost mood. Not to mention, they’re a whole lot cheaper than pine nuts. I keep them in my freezer and grab a handful when I need a little afternoon snack.

As always, I’m eager to hear how you like it. I have a “Jazz, Baby” playlist on Spotify if you’re a Jazz enthusiast like me. If you do a profile search on Spotify, my name is Spinning Wheel. I’d love to hear your thoughts and recommendations, so don’t hesitate to share them.

Stay warm.

XOXO,

Steph

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Roasted Cauliflower with Sorghum & Cavolo Nero Pesto

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  • Author: Stephanie Bosch
  • Prep Time: 10
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: Serves 4
  • Diet: Vegan

Description

It’s a super easy recipe loaded with flavor! I used Sorghum because I wanted a gluten-free grain, but feel free to use Pearl Barley or any grain of choice.


Ingredients

Scale
  • 1 medium cauliflower, cut into small florets
  • 1 1/2 tsp paprika
  • 1 tsp salt
  • 1/2 tsp fresh cracked pepper
  • juice 1/2 lemon
  • 1 cup rinsed sorghum
  • 1 bunch Tuscan kale, leaves pulled from the stalk and roughly torn 
  • A handful of shelled walnuts, about 50g/2oz
  • 1-2 cloves of garlic minced
  • 30g/1 oz freshly grated vegan Parmigiano
  • Olive oil (quality)
  • Salt & pepper
  • Red pepper flakes

Instructions

Sorghum:

  1. Cook according to package directions.  Make this first, as it takes the longest to cook.

Pesto:

  1. While the sorghum is cooking, strip the kale leaves off their thick stems and blanch them in boiling water for about 3 minutes. (Do not discard water)
  2. Drain the kale leaves in a colander over a bowl, saving the water. Run the colander under ice-cold water. Pat the leaves dry and roughly chop.
  3. Add the blanched kale leaves, walnuts, garlic, and a small pinch of salt to the bowl of a food processor. Pulse until you have a rough paste.
  4. Drizzle in enough olive oil while the processor runs to produce a smooth and dense paste. (about 1/2 cup of oil).
  5. Add pesto to a small mixing bowl. Mix in the grated parmesan cheese—taste for seasoning.
  6. If needed, thin it out with some kale cooking water, a tablespoon at a time, until you have a very thick but pourable mixture.

Cauliflower:

  1. Prepare cauliflower by placing a baking sheet in the center oven rack and preheating oven to 450ºF.
  2. Cut the cauliflower into small florets and add to a large bowl. Toss with olive oil, paprika, salt, and black pepper.
  3. Carefully arrange cauliflower out onto the preheated baking sheet in a single layer, avoiding overcrowding.
  4. Roast for 20 to 25 minutes, turning pieces halfway through, until lightly charred and tender.
  5. Remove from oven and add to a mixing bowl.
  6. Squeeze or drizzle lemon juice over the cauliflower.
  7. Add Cavolo Nero pesto to sorghum and mix well.
  8. Top sorghum pesto with roasted cauliflower, shaved Parmesan cheese, crushed walnuts, and red pepper flakes (to taste).
  9. Enjoy!

Notes

I love the addition of the red pepper flakes. If you don’t like the dried flakes’ heat, feel free to leave them off.

 

Coconut Chickpea Curry with Peanuts and Chili Oil

Coconut Chickpea Curry with Peanuts and Chili Oil
Greeting friends!  I hope this day finds you doing well.  At least better than I am, anyway (insert sad emoji).  I am currently on day 6 of having contracted Influenza A.  I’ve never had the flu before, and let me tell you, it’s a whole new experience. The first two days, I could barely get out of bed. I’m sure if you’ve had it yourself, you feel me.
So, I felt a bit off throughout the day, and I knew something was coming. And when the flu hit, it hit hard. It was no surprise when my husband piled three blankets on me that evening, and I still couldn’t get warm. He even tried to warm my socks by the fireplace, a gesture that warmed my heart more than my toes. Sadly, I still couldn’t get warm. I was downright shivering, and it had me wondering why.
Viruses and bacteria seem to multiply poorly when our temperature rises above our normal 98.6°F. When our immune system senses an illness, its need to increase its core temperature causes the muscles in the body to contract and relax rapidly to create heat. This is what causes shivering or chills. It’s also why we develop a fever. Heat destroys pathogens. I’m pretty reticent when taking anything to bring a fever down, as I believe it’s the body’s natural defense mechanism. This is not medical advice, and when a fever reaches 103°F. I go to the doctor. In this case, I just rested; when I felt like it, I ate what I craved.
Just as I could sense the onset of illness, I also knew what my body needed to recover. Our bodies often know what they need if we’d only listen. So, when I finally started feeling hungry, I had an intense craving for curry. Yep!
Curry is made from ginger, turmeric, alliums like garlic and onion, and a mix of chili peppers.  Ginger and turmeric are known for their anti-inflammatory properties and are natural decongestants. Alliums are powerful anti-viral, anti-inflammatory, and immune-boosting vegetables. Chili peppers contain Vitamins A and C and capsaicin, which boosts the immune system and raises your body temperature, making it harder for viruses or bacteria to survive.
Thus, the Coconut Chickpea Curry recipe was born! It is quick and delicious and makes enough for a few meals. I plan to make this a few more times before winter is over. As always, let me know in the comments if you made it and liked it. In health and happiness…

 

XOXO,
Steph
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Coconut Chickpea Curry with Peanuts and Chili Oil

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  • Author: Stephanie Bosch
  • Prep Time: 5 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 20 minutes
  • Yield: 4-6 Servings 1x
  • Cuisine: Indian
  • Diet: Vegan

Description

Made with chickpeas, peanuts, and spinach, this recipe is loaded with protein and vitamin C! I added some chili crisp oil to the top for an extra punch of heat. Served over coconut rice, this dish is creamy, savory, and filling.


Ingredients

Scale
  • 1 Tbsp extra virgin olive oil or coconut oil
  • 1 (14 oz.) can chickpeas (drained and rinsed)
  • 2 Tbsp red curry paste
  • 2 Tbsp raw cane sugar
  • 3 cloves garlic smashed and diced
  • 1 (14 oz.) can full-fat coconut milk
  • 2 Tbsp natural peanut butter
  • 2 Tbsp liquid aminos
  • 2 cups fresh spinach (roughly chopped)
  • 1/2 cup cilantro, chopped
  • 1/2 cup peanuts, roughly chopped

Coconut Rice:

  • 1 1/2 cups basmati rice
  • 1 (14 oz.) can full-fat coconut milk

Garnish with chili crisp oil, minced cilantro, and crushed peanuts


Instructions

  1. Add rice to a small pot along with coconut milk.
  2. Stir, then bring to a gentle boil. Turn heat to low, cover, and cook until the liquid has absorbed (about 15-17 minutes). Fluff the rice and set aside.
  3. Next, chop the spinach, cilantro, and peanuts, and mash the garlic.
  4. Add the oil to a large skillet over medium heat. Once hot, add the curry and garlic.
  5. Stir, then add the cane sugar, coconut milk, soy sauce, and peanut butter, mixing well.
  6. Add the chickpeas, spinach, and cilantro, mixing until the spinach is wilted.
  7. Remove from the heat. Serve over coconut rice.
  8. Garnish with crushed peanuts, chili crisp, and cilantro.
  9. Enjoy!

Notes

This is my favorite red curry paste.

Cherry Smoked Portobello Mushrooms with a Marchand de Vin Sauce

Cherry Smoked Portobello Mushrooms with a Marchand de Vin Sauce

I love mushrooms, but my favorites are big, juicy portobellos. Add some thyme, red wine, and onions, and I’m all yours.

When immature and white, this mushroom may be known as common mushroom, white mushroom button mushroom, cultivated mushroom, table mushroom, and champignon mushroom. When immature and brown, it may be known as Swiss brown mushroom, Roman brown mushroom, Italian brown mushroom, cremini/crimini mushroom, chestnut mushroom, and baby Bella.

When marketed in its mature state, the mushroom is brown with a cap measuring 4–6 inches. This form is commonly sold under portobello mushroom, portabella mushroom, and portobello mushroom. Thank you, Wikipedia.  Who knew? 

I wanted to add a portobello mushroom recipe to my cookbook but lamented the best way to prepare them. I got out my handy dandy cast iron, but then I remembered that I had my little-used  Cameron stovetop smoker. Within minutes, I fired up my gas stove and added some portobello mushroom caps and cherry wood chips. Twenty-five minutes later, I was floating in mushroom heaven. And no worries if you don’t have a smoker. You’re set if you have a medium pot with a lid, steamer basket, foil, and wood chips! Just so you know, there may not be a lot of variety, but you can buy wood chips at almost any grocery store. 

Finally, I debated between topping it with a simple red wine sauce or a cabernet demi-glace, aka a Marchand de Vin Sauce. I opted for the latter. It didn’t disappoint, either. With just a tang of the sherry vinegar marinade shining through the cherry wood’s mild and fruity smoke, it was the perfect balance of flavor. I didn’t make my own demi-glace, but you certainly can. I will work on that recipe next!

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Cherry Smoked Portobello Mushrooms with Cabernet Demi-Glace

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  • Author: Stephanie Bosch

Description

The key to this recipe is the marinade.  Mushrooms are highly porous so you don’t need to marinade them long.  I also use a great mushroom brush to remove any dirt.  


Ingredients

Scale
  • 4–5 Portobello mushroom caps, brushed with stems removed.

For the Marinade: 

  • 1/3 cup dry sherry vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tsp thyme
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1/2 tsp red pepper flakes
  • 1/2 tsp smoke paprika
  • 3 garlic cloves, minced
  • 1 Tbsp steak sauce (I like this one)

Red Wine Demi-Glace:

  • 2 tbsp vegan butter
  • 2 medium shallots, minced
  • One bouquet garni made from 1 celery stalk, 2 fresh thyme sprigs, 2 fresh parsley sprigs, 1 bay leaf * (see note section)
  • 2 cups vegetable stock  
  • 1/4 cup classic roasted vegetable demi-glace
  • 1/2 cup cabernet sauvignon 
  • 1 tsp salt kosher
  • 1/8 tsp white pepper ground

Instructions

Marinade:

Whisk marinade ingredients together in a small bowl. Add mushrooms to a shallow baking dish or a gallon size ziplock bag and top with marinade. Set aside and allow to marinate for 30 minutes. 

While mushrooms are marinating, make the demi-glace. 

  1. Warm a medium-size sauté pan over medium heat.
  2. Add butter. When butter begins to foam, add shallots, salt, and white pepper and bouquet garni. Sauté until shallots have softened, about 5-7 minutes. 
  3. Add vegetable stock, demi-glace, and wine. 
  4. Stir well and turn up the heat. Bring to a boil. 
  5. Reduce heat to a simmer and cook until the stock has reduced by half, about 20 minutes. 

Mushrooms:

  1. If using a smoker, add wood chips to the bottom of the smoker. If using a pan to smoke, jump down to the notes section. 
  2. Place the drip tray on top of the wood chips inside the smoker base. Spraying the tray with non-stick vegetable spray, or place a sheet of aluminum foil to make for easier clean-up.
  3. Place the wire rack on top of the drip tray. Remove mushrooms from the marinade and arrange them on the wire rack. Slide lid closed.
  4. Smoke for 20 minutes over medium heat. 
  5. Remove bouquet from demi-glace and taste for seasoning. Carefully remove mushrooms from the smoker and transfer them to a cutting board.
  6. Slice mushrooms into 1/2″ slices. Plate the mushrooms and spoon 3-4 Tbsp’s of demi-glace over the top.  
  7. Enjoy! 

Notes

Never wash mushrooms with water! They are like a sponge and soak up water lowering the flavor. People think it’s dirt that’s on them, but it’s peat moss, and it’s all pasteurized. Portobello’s are usually pretty clean, but I use a mushroom brush for other types.

A bouquet garni is simple to make.  Place herbs together in a small stack and tie stems together with a short bit of kitchen twine.  Tie it tightly, as the herbs will shrink as they cook.  

If pan smoking:

Place a double layer of foil in the bottom of a medium pot. Place wood chips on top, in a little mound. Place strainer basket over top. Place mushrooms in the strainer basket.

Place the pot on the stove and turn to medium high or high heat. Leave uncovered until you see smoke.  When you see smoke, tightly cover. Wait 30 seconds, then turn heat to medium.

Pumpkin Sage Conchiglioni with Cashew Béchamel

Pumpkin Sage Conchiglioni with Cashew Béchamel

This dish is one of my all-time favorites—complex yet approachable. Part savory, part sweet, it brings together earthy sage, aromatic baking spices, and a subtle drizzle of maple syrup for a flavor that lingers just right. Unlike most pumpkin-ricotta recipes that lean fully savory, this one dances between sweet and earthy in a way that feels both comforting and unexpected.

The pumpkin folds seamlessly into the sage’s grounding flavor, while the baking spices give it warmth and depth. Top it with my creamy cashew béchamel, and you’ve got a holiday-worthy dish that makes a bold statement at the Thanksgiving table (turkey optional). Bonus: it pairs beautifully with both reds and whites—but if you’re asking me, I’d pour a glass of oaky Chardonnay.

No Turkey? No Problem. 🥂🍂

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Conchiglioni with Pumpkin Sage Ricotta

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  • Author: Stephanie Bosch
  • Prep Time: 20
  • Cook Time: 20-25
  • Total Time: 2 minute
  • Yield: 6 servings 1x

Description

Part savory, part sweet, this recipe covers all the bases!  Some recipes do not have you press the tofu.  Pressing the tofu removes an additional 1/2 cup of water, and this prevents it from being too runny. 


Ingredients

Scale
  • 1 (16 oz) package of organic Conchiglioni Pasta, or other egg free large shell pasta
  • 1 (12 oz.) package of extra firm organic tofu, pressed
  • 3 Tbsp (6g) nutritional yeast
  • 3 Tbsp fresh sage, minced (do not omit, and dice a little extra for garnish)
  • 1 1/2 tsp dried oregano
  • 1/2 tsp dried sage
  • 1 tsp sea salt 
  • 1/8 tsp black pepper
  • 1/4 cup vegan parmesan, plus additional 1/4 cup for topping
  • 1 lemon, juiced (2 Tbsp juice)
  • 1 tsp baking spice mix (can also use pumpkin pie spice mix)
  • 3 Tbsp organic maple syrup
  • 1/2 cup organic pumpkin puree
  • 2 cups cashew béchamel 

Instructions

Preheat oven to 350°

Cook pasta according to package directions.  Be sure not to overcook!  Drain and set aside.

After the tofu has been pressed, crumble and add to a food processor.  Add nutritional yeast, fresh sage, oregano, dry sage, vegan parmesan, lemon juice, salt, and pepper.

Pulse until ingredients begin to combine into a ball stage.  Remove from the food processor and add to a medium-size bowl.  Fold in pumpkin puree, maple syrup, and baking spice mix—taste for salt.  Mix well. 

Give the pasta noodles a good rinse (they might be a little sticky).  Shake off excess water.  In a 9″x12″ glass baking dish, spread 1 cup of béchamel sauce on the dish’s bottom.

Carefully remove a conch shell and place it in the palm of your hand.  Gently squeeze each pasta shell until it opens.  Using about 2 Tbsps of filling, fill each shell until your pan is full.

Drizzle with remaining 1 cup béchamel sauce, being sure to coat all of the noodles well.  If using, top with additional parmesan cheese.

Bake for 20-25 minutes. Turn oven up to broil and carefully watch until the parmesan cheese has melted and lightly browned, about 2 minutes. (Be careful not to walk away from a broiler as it can burn very quickly).

Let cool and plate.  Drizzle shells with remaining béchamel sauce from pan. 

Taste for salt and pepper. 


Notes

*Be sure to check your pasta label for eggs. 

UPDATE:**I walked away from the broiler one hour after writing this. Sheeshhh. 


Nutrition

  • Serving Size: 6
  • Calories: 224
  • Sodium: 390
  • Fat: 4.3g
  • Saturated Fat: 0.6g
  • Carbohydrates: 34.5 g
  • Fiber: 2.8
  • Protein: 13.6 g
  • Cholesterol: 0
Pumpkin Sage Ricotta

Coconut Rice with Peanuts Chili & Lime

Coconut Rice with Peanuts Chili & Lime

It’s no secret that I’m a cooking enthusiast.  One of the things I love most is the joy of discovering and trying out new recipes.  I’ve cooked rice countless times, but the idea of using coconut milk was a delightful surprise. When I stumbled upon this recipe in the New York Times, I was immediately intrigued. Replacing most of the cooking liquid with full-fat coconut milk, Christian Reynoso’s original recipe was so good that I only made a few minor adjustments, mostly because I used ingredients on hand.

I love any recipe with peanuts or peanut butter, preferably both! Add a little heat, and now you’ve got me! The original recipe called for Sambal Oelek. Sambal is an Indonesian chili sauce or paste, typically made from a mixture of chili peppers.

Lately, with all things chili paste, I have added Mr. Bing’s Spicy Chili crisp! Their website describes it perfectly. “An intensely flavorful, crispy, not-too-spicy, slightly sweet dream of a condiment created using crunchy garlic and onions, our special fusion of chilies, mushroom powder, spices, and non-GMO oil.” It’s divine. I add it to soups, tofu eggs, tacos, and now, rice dishes!

At first, I was a little skeptical about the amount of lime juice and zest, but I proved myself wrong! The lime juice gives it a zest and amplifies the other flavors. I recommend doubling the recipe and thanking yourself later! Be sure to double everything in the recipe except salt. Salt doesn’t scale in a linear direction like other ingredients. So, if you decide to double, start with a 50% substitution and taste. Remember, salt is a powerful flavor enhancer, and doubling it can easily overpower the other flavors.

As always, tag me if you make it.

Enjoy!

XOXO,
Steph

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Coconut Rice with Peanuts Chili & Lime

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Stephanie Bosch (Adapted from New York Times)
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 30- 35 minutes
  • Yield: 4 servings 1x

Description

Sweet, spicy, and super filling, this recipe requires little cooking time, making it a perfect dish for summer!  Be sure to double everything in the recipe except salt. Salt doesn’t scale in a linear direction like other ingredients. So if you decide to double then begin with a 50% substitution, and then taste.


Ingredients

Scale
  • 1 cup basmati rice, or other white rice (no sushi rice)
  • 1 (14 oz) can full-fat coconut milk
  • 1 (1 1/2″) piece of ginger finely grated
  • 2 large garlic cloves
  • 2 limes
  • 1/2 cup roasted sea-salted peanuts, roughly chopped
  • 2 Tablespoons peanut butter
  • 2 teaspoons raw cane sugar, or coconut sugar
  • 2 cups cherry tomatoes (about 10 oz.), sliced in half on the bias
  • 2 teaspoons chili crisp, or other Asian chili paste
  • 1 cup mixed fresh herbs (I used cilantro, parsley, and chives)

Instructions

  1. Cook the rice according to package instructions until tender, replacing one and a quarter cups of the cooking water with one and a quarter cups of coconut milk.  (Do not forget to add remaining water necessary to cook rice, about 3/4 cup)
  2. Fluff the cooked rice with a fork, transfer to a serving bowl and season with salt and pepper. Let cool. 
  3. While rice is cooking add 1/4 cup of remaining coconut milk to another bowl. Finely grate the ginger and garlic into the bowl, followed by the zest of one lime. Juice both limes into the bowl, and whisk in 1/4 cup of the peanuts, the peanut butter, sugar, and chili paste. Season to taste with salt.
  4. When ready to serve, add the tomatoes and 3/4 cup of herbs to the bowl with rice. Pour in coconut dressing, toss well to coat. Season with pepper and top with remaining 1/4 cup of crushed peanuts and 1/4 cup of herbs. For best flavor, serve at room temperature of the day it’s made.
  5. Enjoy!

 


Tarragon Chickpea Salad with Riced Broccoli and Cauliflower

Tarragon Chickpea Salad with Riced Broccoli and Cauliflower

A few years ago, I was fortunate enough to meet Dr. Michael Greger, MD, at a conference here in St. Louis. I had read his book, “How Not to Die,” and was delighted to hear him speak. One of the biggest takeaways was learning about a sulfur-rich compound called sulforaphane. Found in certain cruciferous vegetables like broccoli, Brussels sprouts, and cabbage, sulforaphane is a powerful antioxidant that cancels out free radicals in the body and protects your DNA. 

Plant-based Summit 2018

It has also been shown to reduce certain toxins, reduce inflammation, and provide protection from cancer, specifically breast cancer stem cells. It also protects against blood vessel damage in people with diabetes and lowers the levels of fat found in our blood. 

The thing about sulforaphane is that it must be developed before being eaten. The easiest way to do that is to cut up your broccoli and let it sit for at least a half-hour before eating.

Chopping and exposing broccoli to the air allows it to activate the enzyme to promote sulforaphane. And if you’re not used to getting a lot of fiber in your diet, cutting up the broccoli and cauliflower makes it a bit easier to digest!

This dish is best served cold. It can easily be made the day before and it holds up quite well!  It would also be a perfect dish for your Memorial Day weekend! As always tag me and let me know how you liked it!

XO,

Steph

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Tarragon Chickpea Salad with Riced Broccoli and Cauliflower

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Stephanie Bosch
  • Prep Time: 30
  • Cook Time: Refrigerate overnight or freeze dressing for 20 minutes.
  • Total Time: 0 hours
  • Yield: 8 servings 1x

Description

Rich in antioxidants, fiber, and flavor, this salad is a delicious way to get all of your nutrients at once! 100% raw, this beautiful green salad reminds me of Spring! I use half the dressing on day one. And then I use the other half the next day.  The dressing is delicious day one,  but even better the next day! Double your batch, and thank me later.  The salad freezes well.  If you’re going to freeze, use glass if possible.  I use a mason jar.  Be sure to save some dressing and freeze separately.


Ingredients

Scale

Ingredients

Salad:

  • 12 ounces small broccoli florets (about 5 cups), cut into morsel size
  • 6 ounces cauliflower florets, cut into morsel size pieces
  • 2 (14 oz.) cans chickpeas, drained & rinsed
  • 1/2 cup soaked cashews, drained or rinsed (or boiled for 10 minutes and rinsed) See Note.
  • 1 large yellow bell pepper, diced
  • 1 large tomato, seeded and diced
  • 1 zucchini, diced
  • 2 green onions, thinly sliced
  • 1 ripe avocado, diced
  • 3 tablespoons hemp seeds
  • 1/4 cup sunflower seeds
  • 3 large fresh tarragon leaves, minced 
  • 1/2 cup cilantro, minced

Dressing

  • 1 ripe avocado, seeded and chopped
  • 1/2 cup soaked and rinsed cashews— If possible soak overnight. (See Dressing Instructions)
  • 2 tablespoons fresh tarragon
  • 1/2 zucchini, diced
  • 1/4 cup cilantro, chopped
  • 1 shallot, minced
  • 1/2 cup full fat coconut milk
  • 1/2 cup water
  • 1 tablespoon hemp seeds
  • 1/2 tsp dried tarragon (optional, but recommended)
  • 1 tsp salt and pepper 

Instructions

Dressing:

  1. Make the dressing first and refrigerate. 
  2. Soak cashews overnight or boil for 10 minutes to soften. Drain and rinse.
  3. Add all ingredients, including cashews, to a blender and mix well. If the dressing is too thick, add 2 tablespoons of water at a time until it thins to your preference.  The dressing should be smooth. Taste for all seasonings. Adjust if needed.

Salad:

  1. Divide broccoli in half, and pulse each half until broccoli resembles small rice grains. Note –  you do not want to pulse it all at once because you risk turning some of your broccoli into a paste.
  2. Repeat with cauliflower.
  3. In a large mixing bowl, add broccoli, cauliflower, and tarragon.  Mix well. Add remaining ingredients and stir well.   Add dressing, mixing well—taste for seasoning. Adjust if necessary.   

This dish is best served cold. The dressing or the entire salad can easily be made the day before.  Don’t worry about the vegetables softening. It holds up quite nicely!  


Notes

Cashews need to be softened. You can soak them overnight or boil them on the stovetop for about 15 minutes, or until cashews float to the top of the water.


Nutrition

  • Serving Size: 1 cup

 

 

Potato Leek Soup

Potato Leek Soup

To me, this vegan Potato Leek soup is the ultimate comfort food.  I make it several times a year, and it never gets old.  I have modified it over the years for several reasons.

First, I switched out russets for Yukon gold potatoes.  Yukons are buttery and creamy, whereas russets are slightly flowery and neutral.  Second, I use coconut milk instead of soy or oat milk.  The full-fat coconut milk gives it a creamy thickness that I love in soup.  Regular plant-based milk made it too runny.  This soup is meant to stick to your bones!

Finally, I started using a few more of the Provencal herbs instead of just rosemary and thyme.  You can buy Herbes de Provence pre-made, or if you’re a spice lover like me, you can make your own.  This simple blend includes thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf.  You can use it on just about anything, too!  I love it on avocado toast!

Savory is a rarely used provincial herb. It is in the mint family and makes the herb blend so wonderful, in my opinion!  Feel free to use what you have on hand, but if you have some mint, I recommend adding just a pinch or two!

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Potato Leek Soup

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  • Author: Stephanie Bosch
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 cups 1x
  • Diet: Vegan

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 tablespoon vegan butter
  • 3 medium leeks, washed and sliced into 1/4″ rings (white and light green parts only)
  • 2 1/2 pound Yukon gold potatoes, cubed 1/2 inch (peeled or with skin on)
  • 1 1/2 teaspoons dried thyme and rosemary, or Herbes de Provence
  • 1 bay leaf
  • 4 cups water or low-sodium vegetable broth
  • Salt and pepper to taste
  • 1 cup full-fat coconut milk
  • 1-2 tablespoons fresh lemon juice
  • 1/4 cup chopped chives, to garnish
  • Vegan sour cream (optional garnish)

Instructions

  • Make sure leeks are washed well first. (see note)
  • Heat the oil, butter, and a pinch of salt in a dutch oven over medium heat. Add the leeks, and sauté until softened, about 5-6 minutes.
  • Add garlic and herbs. Sauté for 2-3 minutes.
  • Add the potatoes, vegetable broth, bay leaf, salt, and pepper.  Increase heat until soup beings to simmer.  When it simmers, reduce heat to low and cook for about 15-20 minutes, or until the potatoes are fork tender.
  • Remove from heat and remove bay leaves. Stir in the coconut milk and lemon juice. Taste for seasoning.
  • Using an immersion blender, blend until smooth and creamy. You can also use a regular blender and carefully blend half the soup. (Only fill the blender 1/3-1/2 full, and using a towel hold the lid of the blender in place).
  • Add blended soup back to the dutch oven and stir well.
  • Serve in soup bowls and top with chopped green chives, sour cream if using, fresh ground pepper.

Notes

*To clean leeks, cut off the root end and slice off the green part.  Cut the leek in half length-wise.  Cut into thin strips about 1/4″ thick.  Too thin, and they can burn.  Add to a bowl of water, and using your hands, sift the leeks through the water.  All the dirt will sink to the bottom of the bowl.  Remove leeks from the water, and they’re ready to use!

Curried Dal with Spinach and Sweet Potato

Curried Dal with Spinach and Sweet Potato

We are so fortunate to have the best Indian grocery store not too far from our house. There are aisles of spices, rice, and about a hundred kinds of dal! Dal in Sanskrit means “split,” but it refers to split and whole versions of various lentils, peas, chickpeas (chana), kidney beans, and so on. So, the chana dal I used for this recipe is a split chickpea! 

The best part of this recipe was the addition of whole spices. Imagine how good your kitchen will smell while sautéing onions, cloves, a whole cinnamon stick, and cardamom. Delicious! You can use any green on hand. I just happened to have some spinach that needed to be used, but kale is a great option, too.

This is an easy recipe for the Instant Pot, too. Use the sauté feature to cook the onions and spices. Then, pick up the recipe at step three and cook on high for 15 minutes. I cubed and browned my sweet potatoes before adding them to the lentils. If you don’t roast or brown them first, you risk them becoming mushy. 

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Curried Dal with Spinach and Sweet Potato

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Stephanie Bosch
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 6–8 cups 1x

Description

Curried dal is deliciously satisfying and super easy to make!  You will also have plenty of leftovers!  Serve with warmed naan or toasted bread. 


Ingredients

Scale
  • 1 pound dal
  • 3 green cardamom pods
  • 3 tablespoons coconut oil
  • 1 cinnamon stick
  • 3 whole cloves
  • 1 medium onion, halved and thinly sliced
  • 4 cloves garlic, crushed
  • 1 tablespoon peeled and grated ginger
  • 1 Serrano chile, stemmed and finely sliced
  • 1 sweet potato, peeled and cubed 
  • 1/3 cup yellow curry paste
  • 1/2 teaspoon ground turmeric
  • 10 oz fresh baby spinach
  • ½ teaspoon mustard seeds
  • 2 tablespoons unsweetened shredded coconut
  • 2 teaspoons kosher salt
  • 1 lime, juiced
  • 1 full 15 oz can full fat coconut milk
  • Rice
  • Garnish with yogurt, and cilantro, and smoked paprika

Instructions

  1. Rinse the lentils in a strainer in cold water until the water runs clear, then place in a medium bowl, cover with water, and set aside. Using the side of a knife, carefully crack open the cardamom pods.
  2. Add 1 tablespoon of the coconut oil into a large pot over medium heat. When hot, add the cardamom pods, cinnamon stick, and cloves. Cook for about a minute, then add the onions. Cook for 10 minutes, stirring frequently until the onions are browning and soft. Add garlic, ginger, and chile and stir-fry for 1 to 2 minutes. Remove cinnamon stick. 
  3. Drain lentils and add to the pot; add turmeric, curry paste, and 4 1/4 cups of hot water. Turn the heat to high and bring to a boil. Once they are boiling, reduce the heat to low and simmer for 20 to 25 minutes, stirring occasionally, until the lentils are soft and creamy.
  4. While lentils are cooking, warm a skillet over medium heat. Add 1 tablespoon of coconut oil, and when shimmering, add sweet potatoes. Brown potatoes on all sides and cook until they are almost fork tender. Remove from pan and set aside. 
  5. In the same pan, add the remaining tablespoon of coconut oil over medium heat and, when shimmering, add the mustard seeds. When the seeds pop, add the reserved onion mixture and fry for 1 to 2 minutes. Add the spinach, shredded coconut, and 1/2 teaspoon of the salt—Cook for 1 minute. Add the lime juice and stir.
  6. When the lentils are soft and creamy, add the coconut milk and remaining salt.  Add spinach mixture and sweet potatoes—taste for seasoning.  Cook for 5 more minutes, or until potatoes have warmed through.  I added just a bit more curry paste to mine, but I like heat!  Serve in a bowl, and spoon over rice. Top with yogurt, cilantro, and smoked paprika.