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

Instant Pot Split Pea Soup

Ingredients

1 pounds dried split peas
1/2 large onion, diced
2-4 carrots, peeled and sliced
5 cups vegetable broth
1.5-2 cups non-dairy unsweetened milk (or 2 more cups broth or water)
1 tsp liquid smoke
1 T olive oil
Salt and pepper to taste
optional seasonings: 1/2 cup fresh chopped kale, 1/3 cup chopped basil, 4 minced garlic cloves

Process

If you have the time, you can sauté the onions and garlic until soft or caramelized and go from there. If not (as I did not last night), you can just throw it all in with the beans.

Add beans and sautéed or raw vegetables and remainder of ingredients except salt, pepper, and non-dairy milk to pressure cooker. Bring to high pressure. Cook for 15 minutes and then allow to naturally depressurize.

Warm the milk slightly and then add to the soup and stir in. Salt and pepper to taste. Serve with fresh bread, salad, or fruit. 

Easy Homemade Ramen

When I am not feeling great, ramen is something I like. The noodles I used this time are more the width of pho noodles, but it’s all about what the pantry has in it! This is so easy (and inexpensive) that it barely qualifies as a recipe, but for whatever it’s worth…

Ingredients
3 quarts water
4 TBSP of vegetable bouillon (powdered or we like this one from Better than Bouillon)
1/4 cup soy sauce or aminos
1 tsp garlic, minced
1 TBSP ginger, grated
1 TBSP sesame oil if desired
2 green onions, chopped
1 block extra firm tofu, diced
12 oz rice nooodles

Process
Add water to a large stock pot. Add bouillon (if powder, wait until the water heats), soy sauce, garlic, ginger, sesame oil, green onions, and tofu. Bring to a rolling boil. Add noodles and cook per package (probably around 8 minutes). Reduce heat to low-medium and allow soup to steep for 10-15 minutes. That’s it!