Coconut Curry

As I was driving home from Michigan City, I was very tempted to go get chinese food from Tao Chen's. The only thing stopping me was the fact that I was wearing a large yellow t-shirt with no bra and large flannel pants...Don't ask.

So, I got home, and both my mom and I were hungry. I really wanted something GOOD. I opened up the cook book my BFF gave me (vegan and gluten free!!!), and found this awesome curry noodle recipe.

As with all recipes, I always make them my own. I certainly don't follow them to the T, and to my own demise, some are good and others are AMAZING. The one I made tonight was so yumazing I had to share it with you!!

Here we go!

Coconut Curry

One precaution: FOLLOW THE STEPS ACCORDINGLY OR ELSE YOU GET MUSHY VEGGIES!

1) Gather ingredients:

• 2 tbsp olive oil or coconut oil
• 3 cloves garlic, minced
• 5 leek leaves, chopped finely
• 2 cups red cabbage, chopped coarsley (good substitute: bok choy)
• 1 bell pepper (any color, I used what I had, which was green) chopped in 2 inch pieces
• 2 tsp of the following spices: garam masala, tumeric and chili powder, seasoned salt
• 1.5 cup coconut milk
• 3/4 cup vegetable stock (or if non vegan, any meat stock on hand)
• 2 tbsp nut butter (I used home-made cashew/almond/pumpkin/sunflower and it was GREAT)
• 1/2 tbsp gluten free soy sauce
• 5 oz. bean sprout noodles.

2) Bring wok to medium heat for veggies. Bring pot of water to boil for noodles.

3) Measure out coconut oil in one cup.

4) Measure out stock and nut butter in another cup and heat in microwave for 1 minute. Whisk together until smooth. (The steps go fast after this, so GET READY)

5) Add olive oil and garlic to wok, let cook for 2 minutes. 

6) Add all chopped veggies and let cook for 5 minutes.

7) Add spices, coconut milk and stock/nut butter mixture to veggies. Cook on higher heat for 5-7 minutes to allow some liquid to condense into a sauce. 

8) Drop noodles in boiling water for 1 minute!!! No longer, because they will cook further in the wok with the veggies. 

9) Add noodles to wok, combine thoroughly. Let simmer for 5 more minutes or until most of the liquid is absorbed. 

Serve hot, with optional crushed peanuts/cashews on top. This was so quick and simple, and YUMAZING!

This is a great vegan meal, but adding 10 oz cooked shrimp would make a nice non-vegan/vegetarian meal, as well. 

Let me know if you try it, and please tell me if you like it or not!!

Mets (wthout shrimp):

4 servings

Calories:255 each

...Amelia...

RECIPE: Spicy Thai Tofu Stir Fry

Tonight I wanted to try a new vegan protein, so I decided to turn to tofu.
Honestly, I don't like using soy products, because of the various problems it can cause different people (I sometimes have stomach issues if I eat too much of it.), but I think that everyone can gain benefits from using a variety of foods, so try it! I shall repeat, I eat soy only in MODERATION (once/month at the most).

I was feeling like a nice Thai influenced recipe, so look for the ingredients that originate from Thailand throughout this recipe :-)

The ingredients are as follows:
(serves ~2)

4 Tbsp EVOO (I did 3-4 circles in the pan...)
4 Tbsp Low Soduim Soy Sauce
2 Tbsp Coconut milk
Ginger seasoning
Curry seasoning
1 Tbsp red onion
1 jalepeno
1/2 Tbsp. minced garlic
1 package Extra Firm Tofu
2 large zucinni or yellow squash
1/2lb asparagus
1 cup mini portabella mushrooms
1/2 cup cauliflower

1 cup cooked brown rice

1.) In large wok or pan, add EVOO, Soy Sauce and minced garlic, diced Jalepeno (I used the seeds to make it spicy, but you can omit if you don't like spice) and minced red onion. Let all ingredients simmer on high heat, until you smell the aromas of the veggies.

2.) Remove tofu from package, drain water and cut into 1 inch pieces. Add to pan. Allow the tofu to cook on medium heat for ~8-10 minutes to absorb the flavors so that you are not left eating a bland tofu. It soaks up whatever flavors it is cooking with very readily.

3.) While the tofu is cooking, chop all remaining vegetables into bite sized pieces. Add to pan after 8-10 minutes of the tofu cooking. Add the coconut milk and stir to combine all ingredients. Cover for 15 minutes or until all veggies are tender.

4.) Serve over 1/2 cup brown rice for a complete protein filled meal. This is not only low calorie, but also a complete protein with the vegetables, tofu and and brown rice.

Enjoy!!!

If you have nutritional questions, please do not hesitate to ask. I guestimated this recipe to have 320-380 calories per serving.