Yellow Thai Curry

 

Yellow Thai Curry

Not “authentic”, but really tasty whole food plant based curry!

Serves 3-4

  • 8 oz tofu cut into cubes
  • 2 tbsp liquid aminos (or tamari or soy sauce)
  • 1 onion chopped
  • 3 cloves garlic minced
  • 12 oz mushrooms sliced
  • 2 yellow potatoes chopped
  • 1 cup carrots sliced
  • 1 bell pepper chopped
  • 1 ½ cups unsweetened plain plant milk (almond, cashew, oat, coconut, etc.)
  • 1 tbsp red curry paste
  • 2 tbsp lime juice
  • 1 tbsp ginger minced
  • 1 tbsp yellow curry powder
  • ¼ tsp coriander
  • ¼ tsp cumin
  • ¼ tsp sea salt
  • Optional cilantro, green onions, and cashews for topping

 

Directions:

  • Prepare the tofu by adding the liquid aminos and placing the cubes on a foil lined baking sheet in the toaster oven or regular oven at 350 F for about 10 minutes. Then flip the tofu over and bake for another 10 minutes.

20170514 Yellow Thai Curry

  • While the tofu is cooking, sauté the onion in a tablespoon or 2 of water in a large pot over medium high heat until soft and translucent.
  • Add in garlic, mushrooms, potatoes, carrots, bell pepper, and milk. Stir together and cook for a couple of minutes.
  • Add in the curry paste, lime juice, ginger, curry powder, coriander, cumin and sea salt.
  • Let the food continue to simmer until the potatoes are tender, but not mushy.
  • Right before serving, mix in the tofu.
  • Serve topped with cilantro, green onions, and cashews with a side of brown rice.

 

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Simple Spaghetti Squash Pad Thai- Vegan, Oil free, Gluten free

Spaghetti Squash Pad Thai #HilaryHerbivore

Simple Spaghetti Squash Pad Thai- Vegan, Oil free, Gluten free: A twist on Pad Thai by replacing the rice noodles with spaghetti squash (and making it vegan!). I also used some beans I had on hand instead of tofu.  Spaghetti squash is pretty easy to prepare. I usually put mine in the pre-heating oven (375) before cutting it for about 20 minutes or so to make it easier to halve. But when you take it out to cut it, let it cool for a minute or two! Then cut it, and remove all the seeds before placing the halves cut side down in a baking dish with an inch of water. Then continue to bake until tender (30 to 45 minutes). When it is finished cooking, let it cool for a little while before scraping out the squash innards into “noodles” with a fork. You can also prepare the squash the day before you want to make the Pad Thai so you aren’t in a hungry rush to wait for the squash to cool like I was 🙂

Spaghetti Squash Pad Thai #HilaryHerbivore

Serves 5-6

Ingredients:

  • 1 medium sized spaghetti squash, prepared as above
  • Water or vegetable broth for sautéing vegetables
  • 1 red bell pepper
  • 1 cup chickpeas (or shelled edamame)
  • 1 16 oz package of cole slaw mix
  • 4 cloves minced garlic
  • Cilantro, green onions, lime wedges, and chopped peanuts for topping

Sauce:

  • 2 – 3 tbsp soy sauce (check for gluten-free brand to make completely gluten free)
  • 2 tbsp rice wine vinegar
  • 2 tbsp peanut butter (can sub almond butter)
  • 2 – 3 tbsp lime juice
  • 1 – 2 tsp sriracha
  • 1 tbsp agave nectar (or honey if not strict vegan)

 

 

Directions:

  1. In a large wok or skillet, sauté the bell pepper and cole slaw in a few tbsp. water or broth over medium heat for a few minutes until soft. Add garlic and cook for another minute or two, adding more water as necessary.Spaghetti Squash Pad Thai #HilaryHerbivore
  2. Stir in the beans and the prepared spaghetti squash to the vegetable mixture
  3. In a separate bowl, prepare the sauce whisking together the all of the sauce ingredients.
  4. Add the sauce to the vegetables and cook another couple of minutes to heat through.
  5. Serve with chopped cilantro, green onions, lime wedges and peanuts.

 

Spaghetti Squash Pad Thai #HilaryHerbivore