Yellow Thai Curry
Not “authentic”, but really tasty whole food plant based curry!
- 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
- 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.
- 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.
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 🙂
- 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
- 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)
- 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.
- Stir in the beans and the prepared spaghetti squash to the vegetable mixture
- In a separate bowl, prepare the sauce whisking together the all of the sauce ingredients.
- Add the sauce to the vegetables and cook another couple of minutes to heat through.
- Serve with chopped cilantro, green onions, lime wedges and peanuts.