Oh My Lunch!

Guys and Gals! Today's lunch was super yummy! I decided to give Golden Temple a try. My taste buds were pleasantly surprised, happily delighted, over joyed!!! I think you get the point. So this was our first visit to the cafe part of Golden Temple, we have visited the health food and supplement part of the store, but never the Cafe. I'm glad we decided to give this interesting eatery a try. Now at first glance, you have a mixture of individuals who are unique in personal style, to put it mildly- but these folks know good food, to say the least. I think I found my go to spot for good lunch choices. The vegan options are unbelievable! So the atmosphere left a little to be longed for, but you know I wasn't there for the ambiance, this time. I simply wanted a meal that I didn't have to worry about if the chef understood my request for vegan options- that's exactly what I found in this gem that has been a staple in the B'ham area for 41 years. I was just too blind to see what was right in front of me. Go figure!

Besides the interesting people I saw with my little eye, the first thing that truly caught my eye was this little piece of heaven on a serving tray. It was a CUPCAKE! But not just any cupcake- it was a vegan and gluten free cupcake! Where have you been all my life... well my two weeks of being vegan? Y'all the icing tasted like REGULAR cream cheese icing- it's like time stopped when I tasted it. The cupcake itself tasted too, full of berries, yummy! What really got me about this sweet treat, was the fact that they are baked fresh every morning! Talk about quality and care for your product and consumer!

On to the main course: Thai Curry. People this is what I've been looking for in my other dishes, from other eateries that turned out, sadly- not so vegan-friendly. (Yes, you can insert a side eye if you wish). I mean it was flavorful, aromatic, light yet bold all at the same time. This dish had me questioning every meat-filled dish I've ever eaten! The serving size was great for lunch, I had enough to take home, which ended up being my dinner for the evening. So you are probably wondering what was in this Thai curry dish, well here goes: tofu, onions, jalapeno peppers, sesame seeds, red pepper, cashews, cilantro and yellow curry served over brown rice. Flavor all in your mouth!

If you follow my personal account on Instagram, I posted the pictures of both of these delightful treats, but I'll post them here as well. I also mentioned a possibility of a recipe or two. So I did some research and found a recipe I'll be trying tomorrow. ( I already asked the Hubby, if he would be tired of the curry taste for the week- his reply was " Nope" ) Winning! So here is the recipe I'll be trying tomorrow:

Ingredients:

• 2-3 cups light coconut milk (about 20 oz)
• 3-4 tablespoons curry powder
• 1/2 teaspoon fine grain sea salt (or more to taste)
• 1 large red onion, chopped
• 3-5 medium garlic cloves, chopped
• 8 ounces firm tofu, cut into small cubes (optional)
• Veggies:  1 head of broccoli, 1 yellow pepper, thinly sliced
• 1/3 cup chopped cashews, toasted
• a handful of cilantro, loosely chopped
• 1/8-1/4 Tsp cayenne pepper (if you like things spicy)
• Cumin, cardamom, and pepper (to taste) 
• jalapeno peppers (optional)
• red pepper flakes ( optional) 
• Brown rice for serving

Instructions:

• Cut all your veggies. Saute the onion and 2 cloves chopped garlic in 1/2 tsp olive oil in a large pot over medium heat. Add 2 Tbsp curry powder and salt and stir until combined. 
• Add the coconut milk to the onion mixture, bring to simmer and work out any clumps. Stir in the tofu and cook for a few minutes until the tofu has absorbed most of the flavors. Simmer the liquid on low heat until it has cooked down slightly.
• Meanwhile, in a large pan, saute the broccoli,  and pepper ( and whatever other veggies you use) with 2 cloves chopped garlic over medium heat. Add salt, cayenne, and remaining curry powder/cumin and other spices to taste. Cook until veggies are crisp. 
• Pour tofu/coconut milk mixture over veggies (in the pan) and stir to combine.
• Add additional spices as needed. Cook through for a few minutes.
• Remove from heat and stir in cashews. Serve with brown rice.

This tasty dish takes about 1 hour to bring to perfection, but I know you will enjoy it! I'm still working on the recipe for the vegan and gluten free cupcakes, but they are coming soon! I promise!! If you are looking for a delicious meal that can last for dinner and maybe lunch the next day or two give this Thai curry recipe a try. Let me know what you think! If you don't want to make it yourself- go check out the Golden Temple on Mondays for this special treat! When you go, let 'em know that the B'ham B Vegan Chick sent you!