Red Curry Noodles and Tofu

Red Curry Noodles and Tofu

Yield: 4-6

Red Curry Noodles and Tofu

Ingredients

  • 8 ounces stir fry rice noodles
  • 2 tablespoons coconut oil (optional)
  • 2 cloves garlic, minced
  • 2 stalks of green onions, chopped
  • 1/2 - 1 tsp ginger powder (or a knob of fresh ginger)
  • 14 ounces extra firm tofu, cubed (My preference is Trader Joe's Organic SPROUTED)
  • 1 - 2 tsp turmetic
  • 1 tsp onion powder
  • 3 tablespoons red curry paste
  • 4 cups stir fry vegetables (carrots, cauliflower, broccoli, red peppers, mushrooms, etc)
  • 1/2 (14-oz) can coconut milk
  • 1/2 (14-oz) can coconut cream
  • 4 tablespoons soy sauce (or coconut aminos), divided
  • 2 tablespoons sugar (or sweetener of choice)
  • 1 tablespoons sriracha (or your favorite hot sauce)
  • handful of cilantro, chopped

Instructions

  1. Prepare noodles according to instructions. Drain and set aside.
  2. Squeeze tofu between paper towels prior to cutting into cubes. Toss with 2 TBS soy sauce (or liquid aminos), turmeric and onion powder. Allow to sit, or you can bake in the oven for 20 - 30 minutes to give a firmer texture.
  3. Heat the coconut oil over medium heat. Alternatively, add 1/4 cup water to pan.
  4. Add the garlic and white parts of green onions.
  5. Saute until soft and onions are a bit transparent.
  6. Add the curry paste, tofu (if not baking), and the vegetables to the pan. Stir gently, and saute until the the vegetables are done – about 10 minutes.
  7. Add the coconut milk, soy sauce, sugar, and sriracha (hot sauce) and allow to simmer just a bit longer.
  8. Add the cooked noodles and combine. Test the noodles for desired tenderness...you can cook them longer in the sauce if needed.
  9. Adjust seasonings, serve, add cilantro on the top
http://realfoodanddrinks.com/red-curry-noodles-and-tofu

This recipe is an adaptation of the recipe at  https://pinchofyum.com/red-curry-noodles.

Coconut Milk Rice and Veggie Soup

I needed a quick meal and this is what I came up with. It’s a one-dish meal that’s easy to prepare. See notes below for optional add-ins and suggestions.

Ingredients:

  • 1/2 head of cauliflower, chopped and broken into small bits
  • 1/2 cup frozen collard greens
  • 1/4 medium onion
  • 1/2 small green bellpepper
  • 1 clove garlic
  • 1 can coconut milk
  • 1 1/2 cups of cooked rice (I used Basmati rice)
  • 1/2 cup of frozen peas
  • Suggested seasonings: onion powder, garlic powder, dash of cumin, salt and pepper (to taste)
  • cashew cilantro cream sauce (optional)
Directions:
  1. Add cauliflower, onion, bell pepper and garlic to a pot.
  2. Saute using a bit of coconut oil or steam saute (using a bit of the coconut milk) until onions become translucent
  3. Add all of the coconut milk and continue to cook vegetables until they are well-cooked. (I cooked in my Instant Pot for 5 minutes, 4 would have been enough.)
  4. Add cooked rice, frozen peas, cashew cilantro cream sauce (if using) and other seasonings to your desired taste.
Notes:
  • I think next time I will add some mushrooms and perhaps a bit of wild rice too. Some celery might be a good addition too…and lentils/chickpeas (my favorites).
  • It’s a whole, plant-based dish that is easily adaptable to accommodate everyone in the family.  In my family, vegetable dishes are the main meal and meats are side items.

Sweet Potato Coconut Milk Curry

I prepared this in my InstantPot. But I’m sure a pot on the stove top will work just as well. This was quick and easy. The perfect warm and satisfying meal for the cold night on which I prepared it. (Note: this recipe was based on a recipe I saw at Pinch of Yum, but I added a few things.)

Ingredients:

  • 4 green onions (about 1/3 cup), chopped
  • 1 jalapeño, minced (add depending on the spice level you want)
  • 1-2 cloves garlic, minced
  • 3 medium sweet potatoes, peeled and cubed
  • 1 cup garbanzo/chickpeas, cooked
  • 1 14-ounce can fire roasted tomatoes
  • 1 14-ounce can coconut milk
  • 2/3 cup water for InstantPot or up to 1 1/2 if on stove top
  • 1 teaspoon salt
  • 1 teaspoon curry
  • 1 teaspoon turmeric
  • 1/4 – 1/2 cup chopped peanuts (or cashews)
  • 2 x 2 strip of Kombu for added minerals
After cooked:
  • 1/4 cup peanut butter (or cashew butter) You can also take some of the soup broth and blend with peanuts (or cashews) to thicken the soup.
  • 1-2 cups kale, stems removed, chopped (or any other dark leafy greens: collards, chard)
  • 1 – 2 tsp miso paste (for added flavor)
Directions:
  1. Place all ingredients in InstantPot and cook for 10 minutes or add to a pot on the stove top and cook until potatoes are tender.
  2. Add the “after cooked” ingredients. If using InstantPot, after quick or natural release.

Tomato Basil Soup

Roast the following in the oven – adds richness, but not necessary:
They are ready when the onion is caramelized (i.e. tastes sweet).
4 medium tomatoes
1/3 onion
1 clove garlic

1 bay leaf

Add to Vitamix, mix on high 6-7 minutes:
1 1/2 cup vegetable broth (homemade preferred)
1 TBS tomato paste
1 TBS sweetener (preferably something natural like honey or dates)
1/2 tsp salt
1/2 tsp onion powder
1/8 tsp dried basil
1/8 tsp pepper
Note: This soup was so creamy out of the Vitamix. But, if you do not have a Vitamix, just add to stove and simmer 15 – 30 minutes and blend in blender or use an immersion blender.
Oh, and add a salad while you are at it.  Next time I will definitely double up on this recipe because everyone wanted more.
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Kathmandu Stew

Recipe By Moira Nordholt
I don’t know how I came about this recipe, but it has two of my favorite things in it.  I love sweet potatoes and lentils, so I had to try it.  It has lots of Indian flavors, quite tasty – especially if you are looking for something different.
Serves 4
1 teaspoon of cumin seeds
1 teaspoon cumin powder
1 teaspoon fennel seeds
3 teaspoons curry powder
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 pinch of cinnamon
2 cups organic red lentils, rinsed
1 medium sweet potato, diced
2 carrots, diced
1 medium red onion, diced
4 garlic cloves, minced
1 or 2 teaspoons sambal oelek (chile paste) or dried red chiles (I used Chiapaspaste.)
4 cups water
Pink Himalayan sea salt
1 small bunch of fresh cilantro, chopped
1.  Toast the cumin seeds and powder, fennel seeds, curry powder, coriander, turmeric, and cinnamon in a cast iron frying pan on high heat until the cumin seeds start to pop.
2. Add the red lentils and stir until the spices are mixed in.  Add a splash of water and continue cooking and stirring.  Add the sweet potato, carrots, onion, sambal oelek, and 4 cups water.
3. Stir, cover, and bring to a boil, then stir again, turn down the heat, and simmer for about 20 minutes until the sweet potatoes and lentils are cooked.  Add salt to taste, and serve garnished with fresh cilantro.

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