Easy Thai Vegetable Curry

Recipe By :Susan Voisin
Serving Size : 6

You can use other types of Thai curry paste for this recipe, but Mussamun works very well with the potatoes and cashews. Also, if you don’t have TVP, substitute baked tofu and add 1 cup of vegetable broth when you add the tofu to the vegetables.

1/4 cup water
2 teaspoons chopped garlic
1 teaspoon minced ginger
1 pound frozen California-blend vegetables
1/2 pound frozen green beans
1 cup hash browns, frozen
1 cup TVP Chunks or 14 ounces baked tofu, cubed
2 cups vegetable broth, fatfree — or water
3/4 cup soymilk, fatfree
1 teaspoon coconut extract
1 1/2 – 2 tablespoons Mussamun curry paste
1/4 cup raw cashews –(optional)
1 tablespoon soy sauce
1/4 cup water
1 tablespoon cornstarch

Put 1/4 cup water, chopped garlic, and ginger into a non-stick wok or deep skillet and heat over medium-high heat until water starts to boil. Add frozen vegetables and cover. Cook until vegetables are completely thawed and warm, about 6-8 minutes.

While vegetables are cooking, place TVP chunks into a microwavable container along with 2 cups vegetable broth or water. If TVP is not completely covered, add more liquid. Cook on high power until chunks are completely rehydrated, about 3 minutes (stir after every minute). [Skip this step if using baked tofu. Add the tofu to the vegetables in the next step, along with 1 cup of vegetable broth.]

Mix curry paste into the soymilk and add the coconut extract. Add soymilk mixture, TVP and its cooking liquid, cashews, and soy sauce to the vegetables. Cook over medium heat for about 10 minutes.

Mix 1/4 cup water and cornstarch. Add to vegetables and stir until heated through and slightly thickened. Serve over rice.

Per serving (with cashews): 257 Calories (kcal); 5g Total Fat; (16% calories from fat); 31g Protein; 28g Carbohydrate; 1mg Cholesterol; 331mg Sodium; 12 g Fiber

Two 10.5oz packages silken firm tofu
1/8 tsp garlic powder
1 small onion, coarsely chopped
pinch of turmeric (optional, for color)
2 T prepared mustard
1 C vegetable broth
1/2 tsp cumin
salt & pepper to taste
1 lb greens, rinsed, finely chopped, and cooked (drain well)

- Coat a 9″ pie plate with cooking spray. Set aside. Preheat oven to 450 degrees.

- In a food processor or blender, process all ingredients except greens until smooth.

- In a large bowl, combine mixture with greens. Spoon into greased pie plate.

- Bake quiche about 65 minutes, or until golden and knife inserted in center comes out clean.

1 tablespoon water
2 medium onions — thinly sliced
1 red bell pepper — thinly sliced
2 garlic cloves — minced
1 medium zucchini — thinly sliced
2 teaspoons finely chopped fresh thyme or 1 teaspoon dried
1 (14 1/2-ounce) can diced tomatoes
1 1/2 pounds firm tofu — cut into 1″ cubes
pinch salt
Freshly ground pepper
1/4 cup chopped fresh basil

Heat the water in a nonstick skillet, then add the onions. Sauté until lightly browned, about 5 minutes. Add the bell pepper and sauté until it begins to soften, 2-3 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Stir in the zucchini and thyme and sauté until lightly browned, 4-5 minutes.

Stir in the tomatoes; reduce the heat and simmer, partially covered, stirring occasionally, for 10 minutes. Stir in the tofu, salt, and pepper; simmer, uncovered, until heated through, about 5 minutes longer. Stir in the basil just before serving.

Per serving: 192 cal; 7.5 g fat; 2 g sat fat; 0 mg chol; 458 mg sod; 18 g carb; 4 g fib; 16 g prot; 308 mg calc

3.5 POINTS per serving

NOTES: Tofu, high in protein, low in calories, is made from curdled soy milk, and is available in several textures. Tofu can be refrigerated for up to a week. Store tofu in water and change the water daily. This flavorful stew is delicious with pasta, rice, or steamed new potatoes.

This tofu-based filling is reminiscent of a traditional egg and mayo salad recipe, but studded with raw veggies that provide color as well as a little crunch.

1 pound firm tofu, patted dry
1/2 cup soy mayonnaise, fatfree
1-1/2 teaspoons lemon juice
1 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon turmeric
1/8 teaspoon freshly ground black pepper
1/2 cup carrots, shredded
1/2 cup red bell pepper, diced
1/2 cup celery, diced
1/4 cup green onions, sliced
1/4 cup freshly chopped parsley

Wrap the block of tofu in a clean, lint-free towel, place in a colander, and balance a large plate over the top of it. Place a large can or something heavy on top of the plate and leave the tofu to sit for 30 minutes (be sure to put the colander in the sink or place a bowl beneath it to catch the excess water). This pressing technique makes the texture of the tofu much firmer. When done, use your fingers to crumble the pressed tofu into a bowl. Add the soy mayonnaise, lemon juice, onion powder, garlic powder, salt, turmeric, and pepper, and stir well to thoroughly coat the tofu. Add the carrots, red pepper, celery, green onions, and parsley, and stir well to combine. Cover and chill for 1 hour to allow the flavors to blend. The color of the eggless egg salad will turn more yellow as it chills.

Vegan Pumpkin Chili

1 – bag of meat-free crumbles (such as Boca Ground Crumbles)**
1 – medium onion, chopped
1 – cup canned pumpkin (or squash)
1 – 28 oz. can diced stewed tomatoes
1- 15 oz. can kidney or black beans, drained & rinsed
1 – 12 oz. bottle of chili sauce
1-2 tablespoons chili powder
2 teaspoons pumpkin pie spice
1-1/2 teaspoons salt
1 teaspoon pepper

In a crock pot, combine all ingredients and slow cook on low for 3-4 hours.
On the stove in a soup pot, combine all ingredients and bring to a boil. Reduce heat, cover and simmer and for 1 hour.

Serve with your favorite chili toppings!

* if you like spicy chili, consider adding a touch of Chipotle peppers in adobo sauce or cayenne pepper.
** You can substitute lentils, bulgur wheat, or more beans for the crumbles.

Water saute the onions, portabellas and better than bouillon until the mushrooms start to release their water. Add in 1-1/2 C water, then add herbs. Add in 3 C Almond Milk. Simmer for a while over medium heat to blend the flavors, about 20 minutes. Take 1/4 C of the broth and add in the non-GMO cornstarch. Whisk together until smooth. Add to the soup. Let it thicken. You don’t have to add salt to this as the Better Than Bouillon has some. If you use home made veggie broth, or salt free form a box, use salt as you’d like.

Variation: Add a few handfuls of spinach just before serving.

Serves about 4.

Recipe by Karen Talbott via the Eat-2-Live Yahoo Group

Sweet Rosemary Fig Spread

The amalgamation of sweet figs and aromatic rosemary makes for a wonderfully delicious and potent spread. I highly suggest you try this recipe, whether your looking for a delectable spread for toast for your morning breakfast , a sweet dessert filling, or a tasty spread to pair with crackers at a dinner party, this versatile jam like fig spread does it all!

Ingredients
10 0z of Dried Black Mission Figs, with stems cut up and cut into halves
1 cup of water
1/4 cup of Rose Wine
1/4 cup of granulated sugar
1/4 cup of light brown sugar
1 tbsp of chopped rosemary
1 tbsp of lemon juice

Method
1) In a saucepan bring dried figs and water to a boil

2) Add in wine, both sugars, rosemary, and let simmer until mixture thickens

3) Remove from heat and let cool

4) Add lemon juice to mixture and place mixture into a food processor, puree for 30-45 seconds (spread should still have a thick and coarsely pureed consistency)

5) Using a spatula, scrape down sides of food processor, place contents in a plastic container or a glass jar and let refrigerate overnight

6) Serve at room temperature, use this spread on toast for your morning breakfast, as a filling for a dessert or serve with crackers for a delicious appetizer

Check out Kait’s Inside Dish for the full story behind this recipe

Baked Falafel Pita Sandwiches

Shared by KaitsInsideDish

My roommate, Brandi and I first bonded over our shared love for falfel. One of our first days here in Florida we decided to go out for a much needed falafel lunch, we arrived hungry and excited but as we neared the restaurant we realized that the restaurant was closed! Obviously we were both devastated, however, we consoled ourselves by agreeing to make our own homemade falafel. For months we talked about making falafel, until finally today when we both happened to have the day off we decided to spend our night in the kitchen carefully concocting the perfect baked falafel pita sandwich.

The combination of fresh ingredients, creamy hummus, and baked falafel made for a healthy spin  on an otherwise authentic middle eastern meal!

Ingredients for Falafel
1 19oz can of garbanzo bean wash and drained
2 tbsp of whole wheat flour
1 tbsp of garlic minced
1 tbsp of parsley
1 tsp of cilantro
1 tsp of cumin
1/4 tsp of red pepper flakes
1 tsp of lemon juice
1/4 cup of onion chopped
1 tsp of baking powder

Ingredients for Pita sandwich
4 thin slices of cucumber
1/4 cup of fresh spinach
1 pita cut in half
1 tbsp of hummus

Method

1) Preheat oven to 400

2) Combine all ingredients for falafel in a food processor ( unfortunately our kitchen in the apartment is not well stocked, therefore I used my hands to mash the chickpeas and ingredients together)

3) Return mixture to a large mixing bowl and  using your hands form falafel patties

4) Place patties on a greased baking sheet and bake for 15 minutes on each side or until golden brown

5) Once patties are through cooking let cool for 5 to 10 minutes

6) Meanwhile cut pita in half place in warm oven for 2- 3 minutes to warm and make pita bread more pliable to work with

7) Remove Pita from oven and spread hummus in the inside of the pita, stuff with 3 falafel patties, cucumber slices, and fresh spinach

Enjoy this delicious falafel pita sandwich

1 12.3 ounce package firm lite silken tofu
1/3 cup water
1 tablespoon lemon juice
3 tablespoons ketchup
2 tablespoons sweet pickle relish
1 tablespoon minced parsley
1 tablespoon minced red onion
1 teaspoon soy sauce
several twists fresh ground pepper

Place the tofu, water and lemon juice in a blender or food processor and process until smooth. Place in a bowl and stir in remaining ingredients.

I just made this one this morning using white beans (at Susan V’s suggestion) and it is excellent. Using beans in place of tofu cuts the fat way back and also adds a ‘meaty’ element so I am able to get full on salad. I put only 2 tbs. ketchup, used dill pickle relish rather than sweet, and I use Bragg’s in place of soy sauce. (I took my beans straight from the crock pot this morning to make this dressing and, warm, it was almost like a soup. I could probably eat it straight!:)

Posted by srsydney to the Eat2Live email list

Place all ingredients in bowl and whisk together. Add a little soymilk until you reach your desired consistency. For a lower fat version, use non or low-fat vegan mayo, or plain soy yogurt.

This dressing is fantastic on anything — salads, raw veggies, rice, you name it!

Source:
“Restaurant Review | VegSource Interactive, Inc.”