Hot and spicy updates

We’re testing recipes, and it’s going really well. Sorry, we can’t share any recipes, but we’ve included a tasty photo.

Tonight we also made Thai Red Curry Soup via Show Me Vegan.

Thai Red Curry Soup
Adapted from Bon Appetit and Show Me Vegan

1/2 TBL olive oil

1 red bell pepper, chopped

2 portobella caps, chopped

2 heaping TBLvegan red curry paste

1.5 c. Yukon potatoes, diced

1 c.  green beans

1 can unsweetened light coconut milk

2.5 c. vegetable broth

1 Tablespoon tamari

1 TBL dried basil (fresh would be so good…)

1/2 tsp ginger

1/2 tsp garlic powder

Sriracha sauce

1 lime wedge

Heat oil in large pot over medium heat. Saute bell pepper for about 5 minutes. Add red curry paste. Stir to distribute curry paste, about 2 minutes. Add mushrooms, potatoes, and green beans and saute about 1 minute more. Add coconut milk, broth, tamari, ginger, and garlic. Bring to a boil, then reduce heat. Simmer for 20 minutes, covered. Stir in basil before serving. Garnish with Sriracha and lime juice.

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