Ok, it’s been awhile and we can’t really remember what we put in here. But it’s a coconut milk curry with chilies, lemon grass, ginger, etc. And full of tofu, mushrooms, broccoli, and yellow peppers.
Served with a side of kale.
For the curry: blend until smooth–2 shallots, 3 garlic cloves, 1 kafir lime leaf, 2 TBL lemon juice, 2 TBL dark soy sauce, 1 TBL vegan worchester sauce, 1 TBL ketchup, 1 tsp sugar, 1 tsp cumin seeds, 1 TBL galangal (or ginger), 1 tsp 5 spice powder, and 1/2 cup Thai chilis.
In a dutch oven, saute 2 chopped tomatoes with 2 chilis until tomatoes are very soft. Add curry paste, 2 cups of chopped cauliflower, 3 carrots, 3 celery stalks, and two cans of beans drained (kidney and white). Add can of light coconut milk and stir. Add 1/2 cup chopped cilantro. Bring to a boil, then cover and cook on low for 30 minutes. Stir often.
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
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.
We didn’t eat until late last night, even for us, so I heated up some soup from the freezer. The Nepalese red lentil soup is rich and salty. I thought I had already blogged about it, so I didn’t photograph it last night, only to realize this morning that I actually hadn’t posted about it, nor did I have any pictures of this beautiful soup.
Imagine a bowl filled with thick, creamy soup. The soft lentils are the color of turmeric and flecks of green cilantro and jalapenos provide contrast. This is also one of the best smelling soups, fragrant with ginger and 5-spice.
1 tsp olive oil
1 TBL vegan margarine
2 onions diced
1 TBL fresh ginger, grated
1 jalapeño diced
6 cups water
2 cups dried small red lentils
1 1/2 tsp salt
1 tsp ground turmeric
1/2 tsp five-spice powder
1/3 cup chopped cilantro (fresh is great, but I had some in the freezer and that was just fine)
Heat oil and margarine in a large pot over medium-high heat. Add onion, ginger, and jalapeño; sauté 4 minutes or until tender. Stir in water and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer for 45-50 minutes or until lentils are tender, stirring occasionally. This was wonderful the first night we ate it, but I really preferred it after it was frozen and thawed.
For the stir fry: Heat 1 tsp of sesame oil in a frying pan, add 2 tsp dark soy sauce and 2 tsp vegan thai red curry paste and stir. Add in 1 onion diced, 2-3 garlic cloves minced, 1 tsp fresh grated ginger. Cook for 4-5 minutes on medium heat, until onions are soft. Add a little water if needed. Next, add broccoli, diced zucchini, jalapenos, mushrooms, and raw cashews. Cook 4-5 minutes until vegetables are your desired crispness, stirring often. Deglaze the pan with 2-3 tsp sherry. Finish cooking 1-2 minutes.
I apologize for the delay in VeganMofo posts. I was out of town and then there was annoying *$#! virus problem. Fortunately, thanks to S, the computer is all better and now we can proceed with the important things life, like food.
The red curry noodles are very simple to make, but we didn’t use much of a recipe. At the beginning of last week, I made a coconut milk-red curry sauce for stir fried cabbage, carrots, jalapenos, bell peppers, onions, and celery. There is also a lot of fresh ginger and dark soy sauce. The vegetables were especially gorgeous before I cooked them.
The stir fry was ok with rice, but it was missing something to really bring it all together. A few nights later, I added the leftover stir fry to rice noodles, lightly pan fried with sesame oil and soy sauce. So much better! To recreate: lightly stir fry your favorite vegetables in a tiny amount of sesame oil. Add soy sauce, half a can of light coconut milk, several generous scoops of vegan red curry paste, and cook about 5 minutes, or until sauce is heated through. (I like crunchy vegetables.) Boil the water and cook rice noodles according to the directions. Drain and add noodles to the stir fry. Ta-dah!