Lite Pumpkin Chickpea Curry & Chocolate Gingerbread Smoothie

Anyone will tell you that I go a little nuts around the Holidays. I know what you’re thinking: the Christmas gift panic, general anxiety, overwhelm with school, fear of stocking coal, and other severe clinical Holiday disorders.

But nay. Not that kind of nuts.

I really get into Christmas. (And Thanksgiving. [And Halloween.])

It didn’t really occur to me until this year living with my roommates that some people just don’t function at the high degree of Holiday enthusiasm as I do. And that is a-okay. For most, Christmas carols can be annoying as all get-out, a Christmas party is a synonym for bloating, and in December, all the little elves seem to be stealing money from your wallet instead of replacing it.

These things do not resonate with me. I have Vince Guaraldi on repeat, bought $1 stockings at Goodwill for our household, and have been making giant 3-d paper snowflakes out of red and green paper.

Granted, I am conscious of the new paradigm of Consumer Christmas (note: $1 Goodwill stockings). My family and I prioritize on spending time together rather than spending a lot of money on one another. Correspondingly, I celebrate Christmas through food – making and sharing it with others, and emphasizing ingredients like pumpkin, ginger, peppermint, chocolate, and chai.

This time of year makes me crave warm, spicy things (and this time of month makes me crave chocolate things. Badly.) Of course, this recipe was the only thing on my mind yesterday at the grocery store.

I’ve also been on the hunt for the perfect gingerbread smoothie recipe – thick, chewable, nourishing, sweet, and spicy. The Healthy Foodie’s recipe seemed to fit the bill. My interpretation probably would have been better with the white bean addition (genius!), but I’m (moderately) happy with my finished product. (Moderately) happy enough to share with you!

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Lite Pumpkin Chickpea Curry

(‘Litely’ Adapted from An Edible Mosaic – Serves 4-5)

•2 tablespoon olive oil

•1/2 medium-large onion, diced

•1 medium carrots, thinly sliced

•1/4 teaspoon salt

•1 1/2 cups sugar snap peas

•6 asparagus spears, chopped into 1/2 inch pieces

•6-7 large cauliflower florets, chopped into bite-sized pieces

•3 large cloves garlic, minced

•1/2 block of tofu, chopped into 1/2 inch squares

•1/2-inch piece fresh ginger, grated

•2 teaspoon curry powder

•2 teaspoon turmeric

•1 teaspoon ground coriander

•1/2 teaspoon black pepper

•1 teaspoon cinnamon

•1 bay leaf

•1 vegetable flavored soft bouillon cube

•1 cup pumpkin puree

•1/2 tsp Thai Kitchen red curry paste

•1 1/2 cups water

•1 (15 oz) can garbanzo beans (chickpeas), rinsed and drained

•1/4 cup Lite coconut milk

•red pepper flakes, if desired

•Fresh lemon wedges (optional; for serving)

•Fresh parsley or cilantro leaves (optional; for garnish)

(Note: I’m a weirdo who uses all the veggies I can that are in my fridge. If you’d like to stick to more curry-traditional veggies, link back to the original recipe for ideas.)

Place carrots, snap peas, asparagus and cauliflower in a large pot over a steamer and steam at high heat  for 5-10 minutes or until they’re cooked.

In the meantime, heat the oil in a medium saucepan over medium-high heat; add the onion and salt and sauté until the onion is starting to soften, about 5 minutes, stirring occasionally.  Add the tofu, garlic, and ginger and cook 2 minutes; add 1 tsp curry powder, 1/2 tsp coriander, 1 tsp turmeric, 1/2 tsp black pepper, 1/2 tsp cinnamon, and bay leaf and cook 1 minute more.

Drain your steaming pot, remove steamer, replace vegetables and add in the contents of your saucepan. Add the bouillon cube, pumpkin, red curry paste and water and bring up to a boil.  Add the remaining 1 tsp curry powder, 1 tsp turmeric, 1/2 tsp coriander, 1/4 tsp black pepper and 1/2 tsp cinnamon. Cover the pot (leaving the lid ajar), and turn heat down to simmer and cook for about 10 to 15 minutes.  Add the chickpeas and cook 3 minutes, then add the coconut milk and cook 2 minutes. Taste and season with additional salt and pepper as desired.

Serve with fresh lemon wedges to squeeze on top, garnished with fresh parsley or cilantro, if desired. (I made mine reaallly spicy with red pepper flakes and garnished with sprouts, of course)

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Chocolate Gingerbread Smoothie

(Makes 1 serving)

•1 frozen banana

•1 – 1 and 1/2 cups unsweetened vanilla almond milk

•1 scoop chocolate, sugar-free vegan protein powder

•1/2 tsp maple agave

•1/2 tsp fresh, grated ginger

•1/4 tsp vanilla extract

•1 tsp cinnamon

•1/4 tsp allspice

•1/4 tsp cloves

•1 tbsp slivered almonds, if desired (for crunch)

•1 tbsp flaxseed meal, if desired

•Gingersnap cookie or flaked cereal, for garnish

Mix all ingredients together with a blender. Top with a sprinkle of cinnamon. Serve with crumbled gingersnap or flaked cereal on top, for garnish.
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These two recipes, although severely altered, have satisfied my Christmas taste buds. Last evening was a different story. I was determined to make something chocolate with my newly-purchased cocoa powder, but without applesauce, coconut oil, or vegan margarine, I was pretty much at a loss. I ended up using leftover lightly-salted rice cakes, crumbling them up, and making a banana-cocoa-peppermint-everything concoction that was then mixed in. Laid out on a baking pan and left in the freezer for a couple hours, they were pretty deerrrn good. Like chocolate peppermint rice krispie treats. I used way too much peppermint extract, but overall, not a disaster. Maybe I will try them again and formulate a recipe.
And now, yoga. My eyes need a break from this computer screen. And the sun just came shining into my windows!
Leave your favorite Holiday smoothies in a comment. I just found this precious article this morning: 5 Holiday Smoothie Recipes
Nom-aste!
Shelby