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This blog is intended to track my 100% whole food plant based experience and share what I have learned with others. You can participate in this blog by posting questions, advice, your experiences and successes, and anything else you think others may learn from this share in the Post Comments section after each of my Blog Posts. Please take advantage of the Subscribe For Updates or follow us link...your email address will not be shared. Also, feel free to click the Please Share It link and share it with the G+1 button in the top left corner to join our Google Circle and also add me to Facebook and Twitter. Ken Carlile



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WHOLE FOOD PLANT BASED QUOTE
Stop worrying about dieting. Just eat whole foods that come out of the earth and not the foods that fertilize it. Ken Carlile, Blogger at www.ieatplants.com


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QUICK CURRY

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Quick and easy dinner for two:

2 carrots peeled and cut into chunks
2 celery stalks cut into chunks
1 small eggplant cut into chunks
1 small onion chopped
1 chopped hot pepper (I used tabasco chili, but jalapeĊ„o will work.  Whatever heat you can take)
4 cloves crushed garlic
1 or 2 Gardein Chick'n Filets cut into bite size pieces (or other faux meat, but this part is optional)
1 tsp Garam Masala 
1 tsp Cumin
1/2 tsp cinnamon (optional)
2 Tbls raisins (optional)
1 bunch fresh cilantro
1 bunch fresh mint
2 cups vegetable stock
sea salt (amount depends on if your stock is sodium free)
Fresh ground Pepper
Fresh Lime sliced into quarters
2 Tablespoons water
1 tsp Arrowroot (or cornstarch if you don't have it)

In a pre-heated non stick skillet add all of the onions and carrots.  When they begin to stick, add a little of the stock until they release from the pan.  Add the chick'n, eggplant, celery, garlic and spices.  Stir everything together and let it cook for about a minute, then add the remaining vegetable stock.  Let this cook until the carrots are just fork tender.  In the meantime, mix the water and Arrowroot to form a slurry (thin paste).  While the stock is bubbling, add the slurry slowly pouring over the entire pan while stirring it in.  The sauce will quickly begin to thicken.  Throw in a handful of cilantro and mint, and the raisins if you're using them.  

Serve over Brown rice and garnish with more fresh cilantro and mint and lime.    






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