Curry Noodles with Veggies (WFPBNO)

This homemade curry sauce is delicious! You can speed things up by using a frozen package of stir-fry vegetables.  Or, do what I did and use up some of that fresh produce you have in the kitchen. Be sure to make your Thai Red Curry Sauce before you start cooking. Also, if you are using fresh vegetables be sure to get them all prepped and ready to drop into your pan.

Thai Red Curry Sauce:

• 1 cup jarred roasted red bell peppers
• 1/4 of a medium sweet onion, cut into large pieces
• 1/4 cup lime juice
• 2 tablespoons garlic, minced (I use cheater garlic - bought it minced)
• 1 tablespoon grated fresh ginger
• 5 dried chiles de arbol, seeds removed (if you aren't into heat just use 1)
• 3 tablespoons coconut sugar
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 drop lemongrass essential oil or 1/2 teaspoon ground lemongrass
• 1/2 teaspoon ground ginger
• 1/2 teaspoon lime zest
• 1/2 teaspoon sea salt
• 2 tablespoons creamy peanut butter

Add all of the ingredients except peanut butter, to a small blender. Add 1 cup water.

Process until blended well.

Transfer to a small saucepan. Bring to a boil; reduce heat. Cover and simmer 10 minutes.

Stir in peanut butter and cook another minute. Remove from heat and set aside.

For noodles and veggies:

• 1 8-ounce package noodles, I used stir-fry noodles
• 1 pound of veggies I used
• sliced mushrooms
• sliced red bell pepper
• slivered sweet onion
• snow peas
• bamboo shoots
• 1 8-ounce package seasoned tofu, cubed
• 1 tablespoon crushed roasted peanuts for garnish

Cook noodles according to package directions. Add veggies to a nonstick skillet with a tablespoon or two of water to stir-fry without using oil.

Once noodles are done, drain and add them to the stir-fry. Add tofu and the curry sauce and mix, so that everything is coated in the sauce.

Serve garnished with the peanuts. You could also use sesame seeds, lime wedges or cilantro.

Enjoy!!!!!

Chickpea Salad with Curry Peanut Dressing (WFPBNO)

I got the idea to try this from a couple of different recipes I saw online. I really like how this turned out and it's so easy to make. I've already made it twice and the leftovers are delicious. I added my baked ginger garlic tofu to this to bump up the protein content and to keep us full longer. You probably have most of these ingredients in your fridge and pantry. Go ahead and make this delicious salad during these scorching days of June. It's really nice to be able to open up the frig and have something quick and delicious ready to eat. 

For the Salad:

• 1 red bell pepper, diced
• 1 cup shredded carrots
• 2-3 cups shredded green cabbage (red would also be pretty)
• 1 15-ounce can chickpeas, rinsed and drained (keep that aquafaba for something else)
• 1/2 cup chopped cilantro
• 1/4 cup sliced green onions
• 1 jalapeno, seeded and diced

For the Dressing:

• 1/4 cup smooth peanut butter (I buy one that only has peanuts as an ingredient)
• 1 tablespoon freshly grated ginger
• 1 clover garlic, minced (I buy pre-minced garlic)
• 1 tablespoon rice vinegar
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon yellow curry powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground turmeric
• 3 tablespoons warm water, to thin the dressing
• a few grinds of black pepper

In a large bowl, add bell pepper, carrot, cabbage, chickpeas, cilantro, green onion and jalapeno.

In a small blender or small bowl, mix the dressing ingredients. Be sure to add the water and if needed add a little more so it's the consistency you like. The leftovers will be a little looser as the water in the cabbage will release.

Pour the dressing over the salad.

Mix well. 

I chose to add mine to a small, pretty bowl for serving. I kept the tofu separate and added some to each bowl as we served the salad. Garnish with cashews or peanuts, more cilantro and the tofu if using.

Enjoy!!!!

Tom Yum Soup (WFPBNO)

I loved this soup!! I made baked tofu to add to my bowl and cook the noodles that are shown in the package according to the package directions. I added the noodles to my bowl, filled it with soup and then added 11 cubes of baked tofu. It was delicious. After the noodles are cooked use your kitchen scissors and cut them into smaller lengths. The flavors of this soup were spot on. If you don't like heat reduce the amount of dried chiles you use. This is about 4 huge servings. 

• 2 tablespoons water or broth for sauteing
• 3-4 drops lemongrass essential oil
• 1/2 medium sweet onion, thinly sliced
• 2 tablespoons fresh ginger, minced
• 2 Thai dry red chilies, broken in half to pour out the seeds
• 1 1/2 cups button mushrooms, thinly sliced
• 2 heaping tablespoons cheater garlic (already minced in a jar)
• 1/2 jar red curry paste, I love Thai Kitchen
• 6 cups vegetable stock
• 3/4 cup coconut milk
• 1/4 cup lime juice, plus 4-5 slices of peel
• 1 15-ounce can no salt, diced tomatoes, drained
• 3 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons coconut sugar
• brown rice noodles, I used Thai Kitchen, but whatever you have on hand is fine
• 1 batch Baked Ginger Garlic Tofu
• fresh cilantro, for garnish, minced

Heat water in a Dutch oven and add the lemongrass oil and onions. Sauté for 5 minutes. Add ginger,  mushrooms, and garlic. Sauté for 4-5 minutes, stirring occasionally.

Add curry paste and chili's; sauté another 4-5 minutes.

Add vegetable broth, coconut milk, lime peel, tomatoes, soy sauce and coconut sugar. Stir well; bring to a boil, then reduce heat to a simmer, cover and cook 10-15 minutes.

Add the lime juice and stir. Simmer for a few minutes. Taste and adjust seasonings, if needed.

While the soup was cooking I had the tofu and noodles cooking. Add noodles to your bowl. Fill with soup and top with tofu cubes. Garnish with cilantro.

So delicious!!!

Massaman Curry

This is delicious. It's not WFPBNO since I used Gardein Beefless Tips. But it is vegan and was so flavorful. You could also make seitan (or buy some) and use that in place of the Gardein. I found the massaman curry paste at an Asian grocery store in Gainesville. I love the flavors it contains. 

• 1 package Gardein Beefless Tips
• 2 tablespoons massaman curry paste
• 2 cups beefless broth (2 cups water mixed with 2 teaspoons Better Than Bouillon No Beef Base)
• 1 (14.5 ounce) can full fat coconut milk
• 3 tablespoons creamy natural peanut butter (find a peanut butter that has only peanuts as ingredients)
• 2 teaspoons tamarind paste
  
• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons brown sugar
• 1 pound baby Yukon gold potatoes, cut into bite sized pieces
• 1/2 pound pearl onions (mine were from the freezer case)
• 2 tablespoons lime juice (1 lime)
• 1/4 cup roasted peanuts, chopped (for garnish)
• 2 tablespoons cilantro, chopped (for garnish)

Heat Dutch oven with a few tablespoons of water. Add beefless tips and brown on all sides.

Add the curry paste, beefless broth, coconut milk, peanut butter, tamarind paste, soy sauce and sugar. Bring to boil, reduce heat to medium-low and simmer for 10 minutes.

Add the potatoes and onions and cook until tender. About 15-20 minutes depending on the size of your potato pieces. Add lime juice and taste the broth. It should be salty, sweet, and tart. Adjust to your taste.

Serve over rice garnished with peanuts and cilantro.

Enjoy!!!

Chick'n & Cauliflower Curry

I enjoy curry dishes, Jack doesn't. He tolerates them on occasion. If you are in the same camp as Jack then try a different dish. Just use the Search button on the right and find something non-curry. But every now a then a girl's gotta have some curry in her life. If you don't have Gardein or prefer not to use processed foods you could certainly use seitan or browned tofu in this dish.

Apparently Curries are hard to photograph well.

• 1 package Gardein Teriyaki Chick'n (save sauce for something else)
• 1 large sweet onion, thinly sliced 
• 3 garlic cloves, minced 
• 1" piece fresh ginger, minced 
• 2 bell peppers (red, yellow, orange), cut into short strips 
• 1 tablespoon olive oil 
• 1 can (14 oz) coconut milk 
• 1 tablespoon agave syrup
• 2 tablespoons yellow curry powder (adjust amount depending on strength of curry) 
• 2 tablespoons flour
• salt and fresh ground, to taste 
• 1 large cauliflower, cut into small florets 
• garnish: fresh cilantro, chopped garnish green onions, chopped

Cut each strip of chicken into 3 pieces. Cook in a small amount of oil until brown, set aside. Preheat non-stick deep skillet with olive oil at medium heat. Add onion, garlic, ginger, peppers and cook stirring occasionally until soft, about 5 minutes.

Add coconut milk, agave syrup, curry powder, flour, salt, pepper and stir well.

Bring to a boil and add cauliflower. Return to boil, then reduce heat, cover and cook for 15 minutes.

Add the Chick'n pieces and cook another 5 minutes. Garnish with scallions and cilantro.

Serve the curry chick'n and cauliflower over your choice of brown rice or basmati rice.

Enjoy!