So it’s “Veganuary” and I’m seeing all sorts of posts in my news feeds about plant-based diets. I think it’s great that there’s more and more effort to get the word out about the power of a plant-based diet to make a huge difference in our lives in so many ways. I’m glad it’s being vegan is becoming more popular. I’m seeing more and more YouTube videos and reading blog posts with intriguing dishes. These have been the jumping off point for new dishes in my kitchen like today’s oil-free vegan Curry Mushroom Peas or Mushroom Matar recipe. I’m putting together the yummy raw and cooked vegan dishes that will be included on the Pamoja Live Roots Of Wellness retreat menu. This recipe is a likely candidate.
HOWEVER! I’m also seeing the SOS “same ol s**t” being spread around. I see many articles like “High Protein Lunch Recipes” and “What you need to be careful about as a vegan.” and it makes me mad!
It’s no wonder you might be confused or worried about getting enough protein. It’s no wonder people think they are MISSING important nutrients by going vegan. The truth is you ARE MISSING something by NOT a eating whole-food plant based diet. The truth is, eating vegan is at the ROOT of being your healthy best. This isn’t new science. This isn’t debatable really. But we are confused.
Because most of us don’t really understand the research, don’t know the political interests of who is behind the questionable “facts” or conclusions being promoted we can get scared. Are you confused? It’s totally understandable. And it’s in the best interest of the food, drug and medical industry to keep you that way. Their financial bottom lines are counting on it.
That’s why Nana Kwaku and I focus our attention on helping you get clear on what the truth is in common sense ways so that you don’t end up confused or scared by all the BS you are bound to hear. That’s what we do in our books. It’s what we do in all our courses.
It’s what we’re focusing on at our upcoming Roots Of Wellness Retreat here in Tanzania in November. Making sure you are crystal clear on just what you need to do in order to lose that extra weight, to get off that medication, and to say goodbye to your disease.
Registration is now open at the Early Bird Discount Rate and the deposit is at the lowest it will be. Get your spot before January 15 to get in on these discounts.
I’ll be hosting a Q&A Webinar tomorrow, Saturday January 11 at 11 am EST to allow you to get all the details you need to find out if attending the Roots Of Wellness retreat is right for you. Attend the Q&A webinar by signing up here.
Anyway, back to today’s recipe which was inspired by a young brother here who is interested in learning how to cook vegan and asked me if I have a recipe for “Mushroom Peas”. (I did not.) So I did some investigating to find one!
There is a strong influence from India here due to the long history of Indian presence beginning in the 19th century. They make up a sizable portion of the merchant class especially along the coast of the Indian Ocean and in the larger towns and cities. Here in Arusha you will find many, many stores are owned and operated by “wahindi”. (You’ll get a chance to see for yourself when you come to the Pamoja LIve Roots of Wellness retreat.)
This influence can be seen in the food as well. Curry dishes are common. In fact curry vegetables is one of the vegan dishes that can usually be found in restaurants.
Mushroom Peas, or more accurately Mushroom Matar, is one such dish.
This oil free version uses cashews and/or coconut milk to make it creamy and delicious. It comes together quickly and is great served over rice.
Curry Mushroom Peas (Mushroom Matar)
- 1 cup mushrooms, sliced. (Use any variety you have or like or a mixture of varieties)
- 1 cup fresh or frozen green peas
- 1 medium red or white onion, finely chopped
- 2 large cloves garlic, chopped
- 1 inch piece of ginger, peeled and finely chopped
- 2 medium tomatoes, diced
- 1 tbsp coriander powder
- 1 tsp cumin powder
- ½ tsp cayenne or other red chili powder
- ½ tsp turmeric
- 2 TBLS cashews unsoaked
- 1 cup water
- ¼ cup coconut milk
- 1 heaping tsp garam masala
- ½ tsp sweetener such as coconut sugar, date sugar, coconut nectar (optional)
- Ground black pepper and salt to taste
- Heat a saucepan and add the onion, garlic and ginger.
- Add 2 tbsp water and saute over medium heat until the onions soften and start to change color, about five minutes.
- Add the tomatoes along with the coriander powder, cumin powder, cayenne, and turmeric.
- Stir well, cover, and cook for 5 minutes or until the tomatoes are very soft and mushy.
- Stir in the cashew nuts and turn off the heat. Let cool slightly.
- Add 1 cup of cold water and use an immersion blender to blend to a smooth consistency or transfer to a blender and blend into a very smooth paste.
- Use caution when blending hot liquids as the steam can build up and blow the lid off. Leave space for space for steam to escape by leaving lid ajar a bit. You can place a towel over the lid to help avoid a mess!
- Add the mushrooms to the pan along with salt and pepper.
- Stir-fry the mushrooms in the dry pan until they begin to caramelize, about three to four minutes. Add the peas, cover and cook for a few minutes until peas are tender but still al dente and bright green.
- Add the blended sauce to the pan and stir.
- Add the garam masala and add more salt if needed.
- Add a little more water if the sauce looks too dry.
- Stir in the sweetener (optional).
- Heat until mixture comes to a boil.
- Serve over rice.
Give this recipe a try and let me know in the comments below if you think it should included on the PamojaLive Roots of Wellness Retreat menu. And I hope to see you in the Q&A webinar.