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

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!

Vegan Fauxage and Cheese Quiche

It’s faux eggs, other goodies, and pie crust. What’s not to love?

For this recipe, I made a sourdough pie crust. But, you don’t have to do that! I’ve provided ingredients/directions for that below, but also ingredients/directions for a standard crust.

“Standard” Crust

Ingredients
320g all-purpose flour
1 TBSP sugar
1 tsp salt
170g (12 TBSP) cold vegan stick butter/margarine, cut into ¼ inch slices
81g (6 TBSP) cold vegan shortening , cut into ¼ inch slices
1/2 cup very cold water
3 TBSP cold vodka

Process
Mix dry ingredients.
Cut in butter and margarine, until the mixture is like coarse sand (you can use a food processor if you have one).
Slowly add liquids and toss with hands to disperse.
Gently create a loose ball and then divide into two pieces.
Wrap each half in plastic wrap as a disc.
Place in refrigerator for 1 hour to 3 days.
Roll out and shape in pan and then return to fridge for at least 30 minutes.

Sourdough Crust

Ingredients
280g flour
1 TBSP sugar
1 tsp salt
227g (or 16 TBSP) cold butter, sliced
227g 100% hydration cold sourdough starter discard

Process
Combine dry ingredients.
Cut in cold butter.
Cut in starter.
If the dough won’t hold together at all, add a tablespoon of ice water
Divide into 2 equal pieces
Press into disks and wrap in plastic, place in fridge for at least an hour.
Roll out and shape in pan and then return to fridge for at least 30 minutes.

Quiche Filling

Ingredients
1 container firm or extra firm tofu
1 TBSP cornstarch
2 TBSP nutritional yeast
1/2 tsp turmeric
1.5 tsp black salt
4 TBSP unsweetened soy milk
1 TBSP vegan butter
1 small onion or 2 scallions, chopped
1/2 red bell pepper, diced
1 handful of parsley, washed and chopped
8 field roast sausages, chopped
2/3 cup non-dairy cheese

Process
Sauté onions and garlic in olive oil
Add sliced sausages, mushrooms, kale, etc. and cook until warmed through
Mix tofu, cornstarch, nutritional yeast, turmeric, black salt, and soy milk in a blender or food processor until smooth
Add tofu mix and non-dairy cheese
Fill crust
Bake at 350* for 45+ minutes (until firm and golden on top)
Remove from oven and cool for 10-15 minutes before slicing (or refrigerate)