Thai Coconut Curry Soup

 Source: https://sweetpeasandsaffron.com/thai-coconut-curry-soup

Ingredients

• ▢1 tablespoon olive oil
• ▢3 shallots (finely chopped)
• ▢2 cloves garlic (minced)
• ▢1 tablespoon ginger (finely grated)
• ▢1 tablespoon Thai red curry paste (green also works great)
• ▢4 cups vegetable broth
• ▢1.5 tablespoons brown sugar (or coconut sugar)
• ▢3 tablespoons soy sauce (I use reduced sodium)
• ▢1 carrot (shredded)
• ▢1 bell pepper (thinly sliced)
• ▢1 bundle thin egg noodles (3-4 oz; soba noodles or whole wheat spaghetti may be subbed; see *)
• ▢13.5 oz coconut milk
• ▢15 oz chickpeas (540 mL; drained and rinsed)
• ▢1 tablespoon lime juice

Toppings

• ▢bean sprouts
• ▢cilantro leaves
• ▢lime wedges

Instructions

• In a large pot, heat the olive oil over medium heat. Add the shallots and cook for 5 or so minutes, until soft.
• Add the garlic and ginger and cook for one minute.
• Add the Thai curry paste and cook, stirring frequently for one minute.
• Add one cup of broth and stir until the curry paste is dissolved, then add the remaining broth, brown sugar, soy sauce, carrot, bell pepper and soba noodles.
• Bring to a boil, reduce heat and simmer for 5 minutes, or until veggies are soft and noodles are cooked through. Stir 2-3 times during this time to help noodles break up and cook through.
• Stir in the coconut milk, lime juice and chickpeas & heat through.
• Serve, topping with bean sprouts and cilantro.

Thai Basil Fried Rice with Cashews

 Source: https://www.cookwithmanali.com/instant-pot-thai-basil-fried-rice

Serves 8-12!

• 2.5 cups jasmine rice 
• sesame oil for frying
• 6 large garlic cloves, minced
• 1 tsp ground ginger 
• 1 cup cashews, halved (more if not adding tofu)
• 2 cups yellow onion, thinly sliced
• 2 medium red bell pepper, thinly sliced
• 2 medium green chilies, thinly sliced (Anaheim or similar)
• 6 TB soy sauce
• Sriracha, black pepper & salt to taste
• 1.5 cups thai basil, chopped
• 1/2 cup cilantro, chopped
• optional: 1 block tofu (14 oz, diced small) plus extra soy sauce

• Cook rice according to package directions.
• If adding tofu: in large skillet or wok, heat some oil and cook tofu until browned & slightly crispy. Stir in a little soy sauce and remove from wok.
• Add more oil to wok and then saute the onion, garlic and ginger. Cook for 2 to 3 minutes until fragrant. Add cashews and cook for 1 minute.
• Then add red pepper and green chilies. Cook until softened.
• Stir in cooked rice, optional tofu, soy sauce, Sriracha, pepper & salt. Cook until heated through. Stir in basil & cilantro and serve.

Tempeh Tikki Masala

 Source: https://www.eatingbirdfood.com/vegan-tempeh-tikka-masala

• Two 8 oz packages Tempeh, chopped into cubes
• 1 cup unsweetened plain non-dairy yogurt
• 4 teaspoons apple cider vinegar
• 2 teaspoon ground cumin
• 2 teaspoon ground ginger
• 2 teaspoon garam masala
• 1 teaspoon sea salt
• cooked rice for serving
• 
  
• Sauce:
• oil to saute
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp ginger
• 2 teaspoon garam masala
• 2 teaspoon chili powder
• 1 teaspoon sea salt
• 1/2 teaspoon turmeric
• 15 oz. can tomato sauce
• 15 oz. can coconut milk
• 2 cups frozen peas
• 1. Make tempeh marinade by combining all ingredients (yogurt, apple cider vinegar, cumin, ginger, garam masala and sea salt) in a bowl. Add chopped tempeh and stir until well coated. Place bowl in the fridge to allow the tempeh to marinate for at least 1 hour.
• 

  

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  2. Once tempeh is done marinating, start preparing the sauce. Heat a large skillet on medium-high heat with coconut oil. Add onion, garlic and ginger and sauté until fragrant, about 5-7 minutes. Add spices and toss to combine, then add in tomato sauce, coconut milk, frozen peas and marinated tempeh.
• 3. Turn heat down to medium-low and let mixture simmer for 15-20 minutes or until sauce has thickened and everything is heated throughout. Serve over rice

Green Curry Stir Fry

 Source: simplyquinoa.com

cooked rice for serving

8 oz. tofu, pressed & cubed

1 jalapeno, seeded & diced

1 cup sliced carrots

1.5 cups green beans

1 cup diced red bell pepper

1/4 cup green curry paste

15 oz. can coconut milk

tamari & fresh basil for garnish

1. Fry or bake tofu until crispy.

2. Heat oil in large skillet; saute veggies until crisp-tender. Stir in curry paste. Pour in coconut milk & fold in tofu.  Simmer until heated through.  Swirl in some tamari. Serve over cooked rice and garnish with basil.