Submitted by Janet Headrick
2 cups water, soy milk or nut milk
2 cups rolled oats
2 Tablespoons whole wheat flour
2 Tablespoons sesame seeds
Blend well in blender then bake in waffle iron 8–10 minutes. Add water to thin the batter as it sets. Good made ahead and frozen in baggies. Warm in toaster or microwave straight from the freezer.
Malaysian Curry Stew
Submitted by Martin Bernar
1 small onion
¼ cup curry powder
1 can coconut milk
Vegetables of your choice, diced, such as:
3–4 celery stalks, 2 potatoes, 1–2 tomatoes, 1 bell pepper, okra, etc.
2 Tablespoons McKay’s Chicken Seasoning or 1 Tablespoon salt
Honey to taste. If your curry is too spicy hot, add more honey.
Sauté onion in a small amount of oil in a 5–6 quart pot. Add ¼ cup curry powder and mix well. Fill the pot up to two-thirds full with water and bring to a boil. When water is boiling, add vegetables in order of their cooking time, i.e., potatoes first, celery, etc. However, add tomatoes with the potatoes as they give flavor to the stew. When you add the last vegetables, also add the rest of the ingredients: the coconut milk, chicken seasoning, and honey. You may add more curry powder depending on your taste. Cook until vegetables are done.
You can make curry sauce (as served in Thai restaurants) using this stew.
Mix ¼ cup of cornstarch with ½ cup of water, pour into the stew and cook for 2 minutes.
The stew will thicken, and you have sauce that can be served over rice.