Tonight we’re getting together with our friends Ryan and Jenn for dinner and to share our stories from Hawaii. They had given us lots of great advice for our trip and made us a fantastic dinner before we left, so we totally owe them one (check it out here). Pineapple Curry Fried Rice seemed like the perfect recipe to share with them for lots of reasons (Jenn says she loves anything pineapple and curry and rice). We decided to make the recipe last night just in case something went disastrously. Luckily it came out delicious!
Get the Recipe: Pineapple Curry Fried Rice by Saltbird
I found the recipe in the vegan section of Salt Bird, a San Francisco based food blog. Although I have lots of recipe books and bookmark nearly every vegan recipe I see, the hubby and I prefer to cook without measuring cups (unless baking). We just throw in what looks right and give everything dozens of taste tests while cooking. It can be a bit a of an appetite spoiler, but I love just cooking with my instincts instead of looking back at the recipe a hundred times.
The only modifications we made was to use only 1/4 yellow onion, add a large handful of chopped mushrooms, and skip the brown sugar since we were out. I also plan to make a Strawberry Mango Crisp to bring over. It’s one of the first recipes I ever tried as a vegetarian and I just love it. The recipe was in the Mercy for Animals Vegetarian Starter Kit I received in late 2008. It seems appropriate since I just celebrated my first year as a vegan blogger :)
We’ve been cooking up a storm lately with all our CSA vegetables, looking forward to sharing more soon!