Time to Chill, Cook, and Dine

After that invigorating hike, we decided to chill a bit, and the awning finally got deployed, as well as our outdoor chairs and table.  I guess the bright sun and altitude just made this a perfect location.

Carol whipped up a couple of dishes (Pasta Primavera and Thai Yellow Curry with Crispy Tofu), so we'd have multiple meals (and leftovers) that would keep us going for a while.   The Curry recipe is at the end of this post, and the Pasta recipe will be included in a later post.

Making Shade, Glen Canyon NRA, March 2017 © Steven Crisp  [Click on the photo to enlarge]

Vegan Cookathon, Glen Canyon NRA, March 2017 © Steven Crisp  [Click on the photo to enlarge]

Now That's Camping!, Glen Canyon NRA, March 2017 © Steven Crisp  [Click on the photo to enlarge]

Cheers!, Glen Canyon NRA, March 2017 © Steven Crisp  [Click on the photo to enlarge]

The Curry recipe looks rather complicated, but it's actually pretty "easy" since it is made in just one pot.  It shows what can be done in an RV with the proper canned goods, fresh produce, and most importantly, spice selection!  These can be prepared in parallel (along with the rice).

Crispy Tofu (Vegan), makes 8 servings:

2 packages extra firm tofu, drained and pressed to remove as much water as possible

Cut into 1" x 1.5" x 1/2" thick pieces for griddle frying (on 2 flat sides)

Roll in spice mixture (1/4 cup Kirkland Organic No-Salt Spice Mix + 2 tsp curry powder)

Heat griddle and brush on a tiny bit of avocado oil to crisp up each side of tofu pieces

Thai Yellow Curry (Vegan), makes 8 servings:

1 can (15 ounces) chickpeas, rinsed and drained

1 small orange bell pepper, chopped fine

2 medium sweet onion, chopped fine

4 medium Yukon Gold potatoes, diced into small pieces

1/2 head cauliflower, cut into small florets

4 sliced carrots

1 cup frozen peas, thawed

1 1/2 cup golden raisins

2 15-ounce can regular coconut milk

1 15-ounce can light coconut milk

4 tsp garam masala

2 tsp cumin

1 TBS turmeric

1 TBS coriander

1 teaspoon ground sea salt

1/2 cup nutritional yeast

3 TBS fresh ginger, minced

8 garlic cloves, minced

1 TBS dried lemongrass

Add all ingredients in Dutch Oven. Simmer covered for 2 hours, stir every 30 mins.

Add 1-2 cans of water (optional) for desired consistency
Serve curry over brown rice, and top with Crispy Tofu