Red Curry with Veggie Dumplings

This recipe is based from one I saw on alexafuelednaturally. I made it without oil or added salt. The flavors are delicious and it's very filling. Although the ingredients would make you think it's very spicy I didn't find it that way at all. However, you could use less of the spicier ingredients and add more when you actually eat the dish.

• 1 sweet onion, diced
• 6 garlic cloves, minced
• 1 inch fresh ginger, peeled and minced
• 1 cup broccoli, cut into small florets
• 1 container extra firm tofu, cut into bite-sized cubes
• 1 red bell pepper, chopped
• 6 cups vegetable broth
• 2 can coconut milk
• 1 tablespoon low-sodium soy sauce
• 4 tablespoons red curry paste (I love the Thai brand)
• 1 tablespoon 100% pure maple syrup
• 1 tablespoon Sriracha
• 1 package Thai Basil Vegetable Dumplings
• cilantro and lime slices for garnish

In a large pot over medium heat add 1/4 cup water and saute the onion, garlic and ginger. Saute for about 5 minutes adding more water if needed.

Then add the bell pepper, tofu and broccoli and saute for 7-8 minutes. Stir occasionally.

Add  vegetable broth, coconut milk, soy sauce, curry paste, maple syrup and Sriracha. Bring to a simmer and cook for 10 minutes until vegetables are tender.

Mix 4 tablespoons Tapioca Starch with enough water to dissolve it. Stir it well and then add to the pot to slightly thicken the dish. Add dumplings to the soup and allow to cook according to the package directions. Stir occasionally.

Serve with hot rice, a squeeze of lime and a few sprigs of cilantro.

Enjoy!

Three Bean Salad

This salad is so full of flavor. We served it as a dip with tortilla chips. But it  would be great served over chopped lettuce or in a wrap. I made this to take to Anna's for a get together yesterday and everyone loved it. If you can get low sodium or no sodium canned goods then use those.

Salad Ingredients:

• 1 can black beans, rinsed and drained
• 1 can kidney beans, rinsed and drained
• 1 can great northern beans, rinsed and drained
• 1 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 12 ounce package frozen corn kernels
• 1 red onion, chopped (my onion was pretty big so I used half)
• 1/4 cup fresh cilantro, chopped

Prepare all the ingredients for the salad placing them in a large bowl. I love all of these colors.

Mix the ingredients well.

Dressing Ingredients

• 1/2 cup red wine vinegar (I used organic with the mother)
• 1 lime, juiced
• 2 tablespoons maple syrup
• 1 teaspoon salt
• 1 clove garlic, crushed then chopped
• 1 tablespoon ground cumin
• 1/2 tablespoon crushed red pepper
• 1/2 teaspoon chili powder

Put all the dressing ingredients in a pint mason jar.

Shake it really well. Then dump it in the bowl with the salad ingredients.

Then dump it in the bowl with the salad ingredients. Give it all a good toss. Let it sit for and hour or two before serving for the flavors to marry.

Creamy Polenta and Red Wine Mushrooms

If you don't like mushrooms, just wait until the next post. If you like mushrooms please continue. This is amazing. I adapted this recipe from one that Lauren Hartmann had on her blog. I think polenta is my new obsession. This would be good with a side salad or a small serving of green vegetable.

Creamy Polenta

• 1 can light coconut milk
• 2 1/2 cups water
• 1 1/2 teaspoon salt
• 1 cup polenta
• 1 tablespoon nutritional yeast (nooch)

Red Wine Mushrooms

• 6 cloves garlic, chopped
• 16 ounces mushrooms, sliced (I used baby bellas)
• 1 teaspoon Italian Seasoning
• 1/2 cup red wine, vegan
• 3/4 cup vegetable broth
• 2 teaspoons corn starch
• salt and pepper to taste

Start the polenta. Bring coconut milk, water and satl to a boil in a medium sauce pan. Then add teh polenta in a slow steady stream, whisking the entire time. Make sure you pour slowly and whisk so you don't get lumps.

Reduce heat to low and simmer for 10-12 minutes, stirring occasionally so it doesn't stick. Once it's done add the nutritional yeast, give it a final stir and set polenta aside.

Heat 2 tablespoons of vegetable broth or water to a boil and add garlic. Saute for one minute.

Add mushrooms to skillet.Saute for about 5 minutes until they have released their juices and have reduced some.

Now add the seasoning and red wine. Simmer about 7 minutes until mushrooms have absorbed most of the wine.

Whisk together the veggie broth and corn starch in a small ramekin. Add it to the mushrooms and simmer a few minutes until it slightly thickens.  Season with a pinch of salt and some pepper.

Put some polenta in a bowl and top with the mushrooms. I garnish with a little fresh chopped red onion. Enjoy!