Cashew Curry Casserole



I really love Thai curry, but I haven’t had any since I started the elimination diet because coconut is on my list of foods to avoid. Imagine my excitement when I see a curry recipe in The Urban Vegan that uses rice milk! Why didn’t I think of that?

The recipe calls for broccoli, onions, canned tomatoes and chickpeas, and suggests adding yellow squash, mushrooms or red bell pepper. I added all three and then doubled the sauce recipe to cover it all. I also threw in some cashews. The sauce is made with rice milk, red curry paste and cashew butter. My sauce came out a little thick so I added a little more rice milk. All of the ingredients are put in a casserole dish and baked in the oven. This was really, really delicious, and it was so nice to be able to have curry again!




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Red Jumble Crumble


Dennis loves strawberry rhubarb pie, and he also loves crumbles, so when I saw this recipe for Red Jumble Crumble in The Urban Vegan, I knew it would be the perfect dessert for him. We had it for dessert after the Millet Crusted Mushroom Leek Pie, which is also from The Urban Vegan.

The crumble consists of strawberries, rhubarb, cranberries, flour, lemon juice and zest and a little sugar. The crust is made with rolled oats, flour, amaranth, pecans (I subbed cashews) and maple syrup. I used spelt flour, which worked really well. This was really delicious, and it made the house smell incredible while it was baking!! We served the crumble with Soya Too’s Rice Whip.


Rhurbarb’s leaves are toxic, but the stalks are edible and are often used in pies and jams. It is one of the first plants to ripen and is usually available early spring. Studies have shown that rhubarb has anti-cancer properties and might help in cutting down the risk of cancer. It is a very good source of dietary fiber and is beneficial for those suffering from indigestion. Rhubarb has anti-bacterial properties and when applied topically, can inhibit the problem of staphylococcus aureus. It also has anti-oxidant, anti-inflammatory and anti-allergy properties. It is a good source of magnesium, vitamins C and K, calcium, potassium and manganese.

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Millet Crusted Mushroom Leek Pie


I just bought The Urban Vegan by Dynise Balcavage and this recipe was the first one I made. It was easy to make and delicious.

The pie crust is cooked millet and nutritional yeast. The filling is leeks and mushrooms that have been sautéed in olive oil, and then they’re mixed with chickpea flour and nutritional yeast in a food processor. The filling is added to the crust and cooked for 25 minutes. I cooked some kale to go along with it. The pie fell apart when I took it out of the pan, so I probably should have added a little more chickpea flour, but it didn’t matter. This was a great dinner, and it was the meal Dennis and I christened our new dining room table with!


Millet is a very small, round grain with a history that traces back thousands of years. It was the chief grain in China before rice became popular, and continues to sustain people in Africa, China, Russia, and India, among other places. Millet is an extremely nutritious and hardy crop that grows well under harsh or dry conditions, both of which contribute to its widespread use and popularity around the world. It is gluten-free, and it is high in protein, fiber, iron, magnesium, and potassium. It is also very soothing, and is good for indigestion or morning sickness.


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Dr. Fuhrman