Vegan Thai-Style Curry Soup

Amusingly, just after I planned this for dinner, my youngest (adult) child said she had re-watched a Hello Kitty episode about red curry today. I guess it was meant to be! Ingredients 4+ tablespoons olive oil 1 container of tofu, cut into 1 inch cubes or wedges 2 garlic cloves, minced 2 shallots, sliced thinly 1 red bell pepper, diced 1 celery stalk, sliced 3 carrots, chopped 1 teaspoon turmeric 2 tablespoons red curry paste 1 tablespoon freshly grated ginger 6 cups faux chicken broth – I like the “Better than Bouillon” brand 2 (13.5-ounce) can coconut milk 4 teaspoons … Continue reading

Cherry Oat Bars

Ingredients sometimes create necessity! I had some sweet cherries unexpectedly and wanted to use them up. So this was the result. Filling Ingredients 1 pound cherries, pitted and halved 1/2 cup granulated sugar 2 heaping tablespoons cornstarch 1 teaspoon vanilla extract 2 tablespoons water Crust & Topping Ingredients 2 cups whole wheat flour 2 cups rolled oats 1/2 teaspoon salt 1 teaspoon cinnamon 3 tablespoons brown sugar 1 teaspoon baking powder 1 cup vegan butter (I know) Process Preheat oven to 350 degrees.   Prepare a 9 x 9 pan. Oil and/or line it with parchment. In a saucepan, add cherries … Continue reading

Spicy Zucchini and Israeli Couscous

A little spicy. A little tangy. A lot summery. Ingredients15 oz Israeli couscous3 cups veg broth3 tsp olive oil3 cloves garlic, chopped1 red pepper, diced2 large or 4 small zucchini, diced½ onion, dicedSmall handful of Italian parsley, choppedRed pepper and salt to tasteJuice of ½-1 lemon DirectionsCook couscous in broth per directions. Saute remaining ingredients, except lemon juice, in olive oil until vegetables are tender. Combine vegetables and couscous, drizzle with lemon juice, top with sour cream if desired, and serve.