Tag Archives: thai

Thai Curry Cauliflower with Coconut Lime Aioli

Since most of my days, at the moment, are filled with cooking and taking photos for someone else’s cookbook; sometimes it’s hard to be inspired enough to come up with something different for my blog. It’s doubly hard when most of the ingredients are reserved for said recipes! This will basically be my “problem” for January, so I can’t wait for the freedom that February will bring. :)

My mind was drawing blanks left and right, yesterday, when I was thinking of just what to make that night. That was until I had lunch with my friends Trevor and Fiona after Trevor’s graduation ceremony. We decided to order some Buffalo Cauliflower -baked as opposed to fried- as an appetizer. It was pretty good, but not as good as the stuff at Mohawk Bend. I’ll be honest, I’ve seen a ton of recipes for buffalo cauliflower in the past few months. So, when Trevor thought that it would be a good idea to do our own version, we knew that we had to change it up a bit.

That’s where this lively and flavorful blossomed into a spicy, aromatic appetizer. With intense flavors of Thai Curry combined with the creamy coconut lime aioli that has a garlic/onion undertone, this dish is a winner. After I took photos of it, we basically annihilated the bowl of cauliflower with the help of our friend Michelle. I can’t wait to make this again! Next time, I’ll make sure to double the recipe. ;)

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Crispy Tofu Thai Curry + June Vegan Food Swap

This month’s Vegan Food Swap, was incredible for me! I got totally spoiled by Sarah of Good Story Sarah with goodies from all over the Northwest. Upon opening the adorably papered box, I laid my eyes on a jar of tasty-looking curry paste, hell yes! It only got better from there, also included was a jar of vegan salted caramel (be still my heart), Hurraw chap stick (how did she know I was a chap stick fiend?), and some tangy Tahini sauce (which is delicious). Not to mention I had a bag ofSoy Curlswaiting for me near the bottom of the box, I’ve never used these, but have heard tremendous things, so I can’t wait. Last but not least, some adorable cards and graphics were included in the bunch! I may just frame the buffalo card because it is so damn cute.

Thank you, for everything, Sarah!! If you are interesting in joining in the fun of the Vegan Food Swap, go to Cat from the Verdant Life’s page that lists all of the specifics. :)

Now, onto the part where I get to try out my new Thai Curry Paste, which I was absolutely ecstatic to do. I’m a huge fan of curry, even though I don’t post many recipes for it here on VYA. I usually end up ordering it when I go to great vegan, Asian restaurants; or at PF Changs, they’re Coconut Curry Tofu is one of my favorites.

Instead of this being your typical thick-sauced curry, which I love so don’t get me wrong, I used So Delicious’s Unsweetened Coconut Milk for a lighter consistency. This makes for a yummy dish that has all of the flavor, but is still healthy for you. Because this made up mostly of vegetables, I feel that the serving size is relatively large; if you have a smaller appetite than I, maybe you could split it amongst three or four people instead of two.

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Crispy Tofu Thai Curry + June Vegan Food Swap
Author: 
Recipe type: Entreé
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A warm and flavorful curry that is still light and perfect for summer!
Ingredients
  • 2 tsp. Coconut Oil
  • 1¼ Cup White Onion, Cut into Slivers
  • 1 Cup Carrots, Sliced into Thin Medallions
  • 2 Cups Broccoli, Broken Up into Smaller Pieces
  • 1 Cup Collard Greens, Chopped & Packed
  • 1 Handful Roasted & Salted Peanuts
  • 2 Cups Unsweetened Non-Dairy Milk (I used Coconut)
  • 2½ Tbsp. Massamun Curry Paste
  • 1 Tbsp. Fresh Lime Juice
  • 1 Tbsp. Fresh Cilantro
  • Salt to taste
  • 1 Block Organic Extra-Firm Tofu, Cut into ½” Cubes
Instructions
  1. Begin by pressing the water out of your tofu for 20-30 mins. while prepping the vegetables.
  2. Get one medium and one large pan out for sauteing. Melt 1 tsp. Coconut oil in the large pan over medium heat; once hot saute the onions until they are almost clear.
  3. Place the carrots and broccoli in the same saute pan and cover for 5 mins., stirring every couple of minutes.
  4. Melt 1 tsp. of Coconut Oil in the small pan at just over medium heat. When the pan is up to temperature place the tofu in it and cook each side of the cube for 3-5 minutes.
  5. While the tofu is cooking, add the collard greens to the veggie pan and saute together until it starts to wilt. Whisk together the curry paste and non-dairy milk, then pour it into the vegetable mixture.
  6. Add the lime juice, cilantro and salt into the pan as well and bring to a simmer over low-medium heat.
  7. Once the tofu is done cooking, add it to the veggie pan and fully incorporate it into the mixture. Cook for an additional 10 minutes, taking the lid off of the pan for the last 5 minutes.
  8. When time is up, give it another stir and serve hot with a wedge of lime.

What are some of your favorite “worldly” dishes be it at a restaurant or homemade?

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Thai Roasted Root Vegetable Curry

I (loosely) based this off of the recipe from Appetite for Reduction by Isa Chandra Moskowitz, and it was so delicious and satisfying. I can’t wait to eat some of the leftovers for lunch tomorrow! Here is the recipe as I made it, not how it is listed in the book.

Serves 6

INGREDIENTS:

  • 1/2 pound Turnips, peeled and cut into 3/4-inch chunks
  • 1/2 pound (Purple) Carrots, peeled and cut into 3/4-inch chunks
  • 1 pound Brussels sprouts, cut in half lengthwise
  • 2 to 3 Tbsp. Red Curry Paste
  • Small Red Onion, cut into thinly sliced half-moons
  • 1 cup Baby Carrots, sliced in half diagonally
  • 3 cups Small Diced Potatoes
  • 1/2 tablespoon Dried Ginger
  • 2 cloves Garlic, minced
  • 3 cups Vegetable Broth
  • 1 tablespoon Soy Sauce
  • 3/4 cup Unsweetened Coconut Milk
  • 2 tablespoons Fresh Lime Juice
  • 1 tablespoon Agave Nectar
  • 1 cup cilantro for garnish

PREPARATION:

1. First, let’s roast the veggies. Preheat oven to 425º. Line two baking sheets with parchment paper. Put turnip, carrots and Brussels sprouts in a single layer on the baking sheets and spray lightly with cooking spray. Roast for about 30 minutes, tossing once and spraying with a little more cooking spray. Turnip should be easily pierced with a fork. Remove from oven and set aside until ready to use.

2. Meanwhile, preheat a 4-quart pot over medium-high heat. Place 2 tablespoons of the curry paste in the pot and mix in the onions. Sauté for about 2 minutes. Use a splash of water if it seems to be sticking excessively. Add the garlic and ginger; sauté for another 2 minutes. Add the baby carrots, potato, vegetable broth, soy sauce; cover and bring to a slow rolling boil. Cook until potato is not just tender, but mushy, about 20 minutes. It should be mushy enough to thicken up the stew when mashed with a fork. Go ahead and lightly mash it.

3. Add coconut milk, lime juice and agave to the curry and mix. Taste for salt and spice (I added 1 Tbsp. Curry Powder). Add the roasted veggies and serve with chopped cilantro as garnish.

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