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 brown sugar
  • 1-2 tablespoons tamari
  • 1 (12-ounce) package rice noodles
  • Freshly squeezed lime juice from 2 limes

On the side: 

  • 3 green onions, thinly sliced
  • 1/2 cup chopped fresh cilantro leaves 
  • 1/4 cup chopped fresh basil leaves
  • diced avocado
  • hot sauce (sriracha?) 

Process

  • Heat 2 tablespoons of olive oil in a large pot over medium heat
  • Add garlic, carrots, celery, bell pepper, and shallots. Cook, stirring occasionally, until tender
  • Stir in red curry paste, turmeric, and ginger and cook for a couple of minutes
  • Add broth, brown sugar, and coconut milk
  • Bring to a boil then reduce heat and cook, stirring occasionally, for at least 10 minutes
  • Meanwhile, pan fry the tofu in 2 tablespoons of olive oil until browned  and then add to broth after it has simmered for 10 minutes
  • Cook the noodles al dente according to directions, and then toss lightly in a bit of olive oil or leave in a cold water bath until plating
  • Remove soup from heat and add lime juice, and salt and pepper to taste
  • Serve the soup over the noodles with avocado, green onions, cilantro, basil, and hot sauce to preference

Vegan Sesame Noodles

These noodles will always and forever be a family favorite. They are also great to take to potlucks (when that happens again) and picnics.

Ingredients

1 lb thin spaghetti noodles (cooked al dente and rinsed in cold water, drained)
1/4 cup toasted sesame oil
1/4 cup soy sauce
3 tablespoons chili oil
3 tablespoons black or balsamic vinegar
3 tablespoons of brown sugar (can use raw, but it will be harder to mix in)
1/4 cup roasted sesame seeds
Optional: Edamame, diced red pepper, other veggies

Wisk liquids and sugar together until the sugar is melted. Toss with noodles. Add sesame seeds and any other optional veggies. Chill.

Sesame Noodles with Edamame

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Guest chef and photographer – Miss E.

1/4 cup toasted sesame seeds (optional)
1 lb thin spaghetti noodles
3 cups edamame beans
1 tsp olive oil
1/4 cup soy sauce or Bragg’s
1/4 cup toasted sesame oil
3 T hot chili oil
3 T balsamic vinegar
3 T brown sugar

IMG_1146webBoil water for pasta with olive oil.  Cook pasta and edamame per directions until al dente.  Drain.  While pasta is cooking, mix all remaining ingredients except sesame seeds and beans, and wisk together.  After pasta is ready, toss the noodles and beans in the sauce mix.  Chill if desired.  Add sesame seeds just before serving.

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