Sleepover and Cooking with Girlfriends

Quick blog post!

A few weekends ago, I had a little sleepover with my friends Michelle and Sophia. Joining our culinary powers, we composed a fantastic, gourmet meal.

Michelle used a recipe from Candle 79's cookbook and made a beautiful Cucumber Avocado Soup.

The texture was just lovely. And check out Michelle's garnishing skills!


Sophia made a great Tofu Coconut Curry with Scallions. 

We had this as our main dish with short grain brown rice, and two kinds of kale as side dishes. One was a simple, sauteed tuscan kale. The other was a raw massaged kale salad I've made before. The recipe can be found here .


For dessert, I drew from one of my favorite blogs (again) and made this amazing Raw Blueberry Ginger Ice Cream. Gosh I love raw ice cream! Better than dairy, hands down! Tip: Don't be afraid to work that food processor, and show 'em who's boss!

Blend, baby, blend! The reward, as you can see, is a bit of thick, fresh fruity goodness!

We threw in some fresh blueberries and Spicy Cashews from One Lucky Duck as a garnish. The cashews are so good!-a great blend of spicy and sweet. They are the perfect addition to this incredible recipe-which you can find here !


After dinner, we capped off the night with one of my favorite movies: About a Boy. And speaking of which, I'm going to cap off this post- with Sophia's modified Tofu Coconut Curry Recipe. You can find the link to the original recipe here . Her modified version can be found below:

Sophia's Tofu Coconut Curry

Seasoned Salt:

Ingredients:
6 tablespoons salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic salt or garlic powder (she used both)
2 1/4 teaspoons paprika
1/4 teaspoon curry powder

Preparation:
Put all ingredients into a mini food processor or small blender container and blend on low.

Ingredients:
1 tablespoon canola oil
1 (12 ounce) package extra-firm tofu, drained and cubed (she used Nasoya Extra Firm)
1 tablespoon seasoned salt, or to taste
Scallion, chopped
1 (10 ounce) can coconut milk
4 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons ground cumin


Directions:
Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside. (dry tofu first with paper towel and cook until mostly dry). Add the scallion; cook and stir until tender. Stir in coconut milk, curry powder, salt and pepper. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.

Thanks Sophia for the recipe!
Goodnight everyone.
xo,
Ellie