Coconut Curry Tofu

I have tried to make curry a few times and for some reason can never get it right. However, I finally succeed this recipe worked out perect and tasted fantastic!!

Ingredients:
1 package of firm tofu
1 14oz can of coconut milk
2 tablespoons yellow curry
3 green onions, finely chop the white section, chop the green section into larger pieces
2 cups bok choy, chopped
1 1/2 cup green beans, chopped
2 cups baby corn on the cob
1 inch ginger root, grated
White or brown rice (I used 1 cup uncooked white rice)
1 TBSP olive oil

Makes 4 servings

Directions:

In a large mixing bowl whisk together the coconut milk, curry and ginger.

Chop the tofu into cubes and mix into the sauce, making sure each piece is well covered. Sit aside for a couple of hours to marinate (I left mine for three hours)

In a large skillet sautee onions and bok choy in the olive oil until onions become translucent.  Then add green beans and corn and sautee for another minute or two.

Pour sauce and tofu combination into the skillet and let simmer while you cook your rice.

I used parboiled white rice (unexpectedly was out of brown rice) which took about 25 minutes to cook.

Serve sauce, tofu and veggie mixture over rice.

Note: I marinated the tofu in the sauce but you do not necessarily have to

-H xo

Cabbage Rolls

I love cabbage rolls and adapting them to a vegan acceptable dish was beyond easy. If you have a favourite cabbage roll recipe just substitute the meat for any of the vegan ground “Meat”. I think I used vegan ground beef from the company Yves. Another great thing about cabbage rolls, you can freeze them! As a single person, recipes usually make way too much for me. So a recipe that is easily vegan adaptable and freezable, that is right up my alley. Warning: Cabbage rolls take a long time to make, at least they take me awhile.

This was my second time making these bad boys and I think they are delicious

Ingredients:
Package of vegan ground “Beef”
Head of cabbage
2 TBSP of olive oil
1 large onion, finely chopped
2 cloves of garlic, chopped
1 medium green pepper, chopped
1/2 TSP salt
1/4 TSP pepper
2 cups of cooked brown rice, or a wild rice blend
1 can of tomato sauce
Dash of sage (optional)

Directions:
In a large stock pot boil the head of cabbage until the top 10-12 leaves are fairly soft

In a large skillet, heat oil on medium heat. Add garlic, peppers and onion and sauté until onions begin to become translucent. Add the ground “beef” and brown. Add salt and pepper. *I added a couple dashes of sage as well*

As the “meat” begins to brown, add rice. Mix well and sauté for a couple of minutes. Then add 3/4 of the tomato sauce to the skillet mixture. And let simmer for 5 minutes. Blend well.

To fill the cabbage rolls. Add about 1/3 of a cup of the filling to the leaf. I place it about a quarter of the way up the leaf, from the stem end. Fold the stem over the billing and tuck underneath, then roll the leaf up, tucking in the sides. You can use a toothpick to hold the cabbage roll together if you need to.

It is at this step that I would free the cabbage rolls.

If you aren’t freezing the rolls for a later use then place the cabbage rolls in an ungreased baking dish. Combine the remaining tomato sauce and 2 TBSPs of water together and pour over the cabbage rolls. Add the remaining water to the bottom of the dish and place in a 350 preheated over for about 30-40 minutes.

The pictures show the cabbage rolls topped with a vegan bruschetta mix.

Nutty Wild Rice Dish

I made this for a potluck a couple weeks ago and it was amazing. I think it has a sort of umami (meat) taste to it.

I used a wild rice blend because it was a last minute decision and the grocery store only had a blend available.

Ingredients:
2 1/2 C water
1/2 C wild rice
1 TBSP soy sauce
6 green onions
1 TBSP earth balance
1/2 C sliced almonds, toasted
1/4 C sunflower kernels
3 TBSP sesame seeds
1/4 TSP salt

Directions:
In a large saucepan, bring the water, rice and soy sauce to a boil. Reduce heat; cover and simmer for 45-60 minutes or until tender
Meanwhile, in a small skillet, saute onions in earth balance until tender. Stir in the remaining ingredients; heat through. Remove from heat. Drain rice if necessary. Stir in onion mixture.

Enjoy!!

– H xo