Mango Cashew Thai Yellow Curry

Tonight I made this really good dinner for my brother and I! He said it tasted like it was from a restaurant. It was surprisingly easy though. I had bought this curry paste, pictured below, at Market Basket:

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Which eventually became this:

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Note: the curry paste is not mild in spiciness. 

Ingredients:

  • 1 can organic full fat coconut milk
  • 1 package Kanokwan yellow curry paste
  • 1 lb extra firm tofu, cubed
  • 1 cup vegetable broth
  • 14 oz chopped stir fry veggies of choice
  • 1 champagne mango, cut into chunks
  • 1/2 cup raw cashews
  • Cooked rice, for serving

Directions:

  1. Mix together the full can of coconut milk and curry paste. Heat on medium low heat and stir until oily on top.
  2. Add in cubed tofu. Stir and allow to cook for a few minutes.
  3. Pour in vegetable broth and stir. Increase heat to medium, and add veggies, mango, and cashews.
  4. Heat until veggies are cooked.
  5. Serve over rice.
  6. Deliciously simple!

Tomorrow is the Summer Solstice and Father’s Day! I wish it wasn’t supposed to rain…:(

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mish mosh of things and the week in review of foodie photos (albeit a day late!)

Yesterday there was no post because I was so tired! I had to get up really early and go to an event at the school I plan to go to for Culinary Arts and hopefully nutrition! I got to try out working in a culinary classroom for three hours. I made the quinoa salad that was on the menu, which was nice. I was really scared/nervous and struggled a bit due to that, but I am so excited to learn more, and I learned so much in that short amount of time! It was so enjoyable and went by really fast, there was no time to spare!

I am looking forward to starting in the Fall!

I have decided to try to only use my banana ratings system for vegan products and companies that I try now. The reason for this is because I want to be supportive of people like me or my vegan chef role models even if I don’t love a recipe as much as I would like to. I will still make suggestions and tips and maybe some constructive criticism when necessary, but will try to be more positive from now on. I think that’s fair because I would like the same types of things said about me and my recipes.

I made some really good food this week!

Here are some pictures/descriptions/links to them!

Buffalo Cauliflower (Made without hot sauce!) with dill cashew dip

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This recipe was amazing! I ate so much of it! I love that it does not use bottled hot sauce and instead uses herbs and spices to make your own. This way, I could control the sodium content and it was not ridiculous in that regard. It was extremely tasty, too. I put a little more cayenne in it and it was the perfect hotness. The dip blew me away though! It tastes exactly like blue cheese somehow!! I liked it so much that I am going to make it again this week!

Tempeh Sloppy Joe’s

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My picture definitely lives up to the “sloppy” title. Oops. I found this recipe here.. It was quite tasty and I loved that it had so many servings of vegetables in it! The cooked cherry tomatoes were a great idea. I added black olives (although I did not like how they tasted in it really), chopped scallions, and tofutti sour cream into half a pita. I did mix the tempeh with the sauce.

I think that was it, I had lots of salads and was eating leftovers from last week too!

This upcoming week you should get some really great ideas/inspiration from the recipes I will be cooking from! Or at least, have to wipe up your watering mouth. Hopefully I’ll be able to post at least on Friday, but it depends on my schedule and school stuff!

My own version of raw vegan pad thai!

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My friend Kian invited me over last night, and we made a really yummy recipe up together! Whenever I have tried to cook pre-created recipes with friends or other people, I have had a challenge doing so for some reason. But this time not following a specific recipe worked really well, and Kian and I made a really good team! Lucky for you all (my blog readers!) I did write what we did down so you can make it too!

Thank you Kian (if you are reading this!) for helping me figure out this delicious dish, and for making the (un)cooking extra fun with awesome conversation!

First of all, to make this recipe work well, you will either need a spiralizer, or some kind of a spiral cutter. I recently got this device from amazon, and that is what we used. It took a few tries to figure out exactly since it does not come with directions. Basically, you just push it into the middle and spin it around. It’s kind of like a veggie pencil sharpener!

Okay, so here is the recipe:

Laura and Kian’s Raw Vegan Pad Thai!

Serves 8-10, would be the perfect size for a picnic, potluck, or party too if you eat smaller portions

 Ingredients: 

  • 1 red bell pepper, cut into thin strips
  • about 5 large zucchinis (we actually used ten mini ones) spiralized into a thick spaghetti type shape, but it’s okay if some pieces aren’t very long. We even used the parts that we could not get to spiral and just chopped them up into rounds to add some different textures in
  • 3 medium sized carrots
  • Mung bean sprouts (we used a large bag, probably about 4 cups, adjust to your liking/desired level of crunchy-ness!)
  • 1 bunch chopped scallions
  • 14 tbsp raw cashew butter (I made my own…I would say you could process 2 cups raw cashews  into a powder, then add 2 tbsp oil and some water as needed until it becomes pasty…or use store bought)
  • 8 tbsp coconut milk
  • Juice of one lime
  • 4 to 5 (or to your liking) tbsp water
  • 1/4 tsp curry powder
  • 1 tsp ginger (grated into a pulp)
  • 2 cloves minced garlic (or less to your liking, it gets very strong when it’s raw)
  • about 1/3-1/2 cup chopped raw cashews (to place on top as garnish)1 bunch (or less)
  • Chopped cilantro (optional-I just put a tbsp of it on top after I served myself)

Directions:

  1. Chop the red peppers, spiralize the zucchini into noodle shapes, spiralize or peel the carrots in strips with a peeler, chop the scallions. Place in a large serving bowl, add the mung bean sprouts, and toss together.
  2. Now to make the sauce. In a medium bowl, place the cashew butter into it. Add the coconut milk, lime juice, and water. Whisk or stir with a spoon until combined. Add more water, a tbsp at a time, if necessary to reach your desired consistency (it’s really good thick, though! plus the veggies have water in them!)
  3. Mix in the garlic, ginger, and curry powder into the sauce.
  4. Mix the sauce into the veggies, making sure every part of it is coated.
  5. Add the cilantro if desired.
  6. Place the chopped cashews on top!
  7. Eat!

Foodie (Photo) Friday! I made a lot! Especially from the cookbook Isa Does It!

This week was a big week for my cooking. Not only did I create my own original recipe for a favorite, typically very non vegan appetizer, but I also tested tons of other people’s recipes.

I mostly tried a bunch of recipes from the Isa Does It cookbook though, which I have not found a single recipe that wasn’t amazing or really yummy yet. My only complaint is that the recipe names are not easy to remember because they are usually named after the ingredients and not that creative/specific so I feel like I sometimes write about them and name them different than what is in the cookbook. So apologies if I am not using the actual recipe names to a T, I am currently too tired and somewhat lazy to go get the book and double check! Woops. How unprofessional of me…

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Sweet Potato Gnocchi w/ Brussels Sprouts and Tarragon Cashew Cream Sauce

The most impressive recipe  I have tried  so far was definitely the Sweet Potato Gnocchi with Tarragon Cashew Cream and Brussels Sprouts. I have made my own gnocchi from recipes before, but it seemed so difficult and was such a long process. Maybe my cooking skills have drastically improved over time and I just do things faster and in a more organized time saving manner, but I still think this recipe is by far an easier and simple way of making you own vegan gnocchi from scratch than the previous recipe I tried. It only really takes awhile because you have to bake the sweet potato (or potatoes…but I found a 1 lb sweet potato that worked out very well). The sauce is also simplistic yet has a very fancy flavor/touch to it with the tarragon. And a cashew based sauce makes almost any pasta recipe rich and luxurious. The Brussels Sprouts were the perfect finishing touch, and add to the dish to make it a complete healthful meal.

I love the bowls so far in this cookbook. I think I forgot to post about the cucumber ranch tofu bowl I made New Year’s Eve? Well that was pretty good. Even better was the pizza bowl, though.

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Not the prettiest looking pizza bowls

I used tofurky italian sausages (Which, to my delight, do not contain soy protein isolate in them which I am really trying to avoid as much as possible now.  My nutritionist said she believes that it is that form of soy that causes the most problems for our hormone balance, and it is very highly processed (and typically g.m.o I think?) so it is good to avoid or eat irregularly. Tofu is fine unless you have digestive/other sensitivities to it, whIch I do not.

Anyways, this was absolutely delicious and comforting. The sauce is really, really good. It reminds me of pink (or vodka cream) sauce, which was one of my favorite sauces before I went vegan and I have found difficult to replicate as a vegan despite trying . Actually now this gives me an idea to try and make an even more authentic version of it! Yay!

Paired with the kale (which I actually seemed to cook right for the first time ever…I typically only eat it raw), rice, sausage, garlic, red onions, olives, etc it is just so wonderfully filling and tasty!

My pictures of it are not the prettiest, but believe me, it is so yummy!

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edamame hummus tofu wraps…before I wrapped them 🙂

I also made the tofu wraps with edamame hummus. It somehow tastes kind of like a Japanese-inspired egg salad wrap to me which I thought was pretty cool. I will definitely be making the edamame based (instead of chickpea) hummus on it’s own again multiple times. The tofu was really good too though! I love anything with sesame oil in it, and it crisps the tofu perfectly. Isa Chandra Moscowitz doesa really good job through writing her recipes teaching people the proper methods of cooking her dishes without having them fail horribly. Hopefully I can get there myself too!

I did not use sprouts because when I buy them they seem to go bad too fast, instead I used greens. When I use up the leftovers tomorrow though, I am probably going to use baby arugula. Yum!

Aside from cooking from Isa Does It, I found this recipe on a facebook group I belong to and was intrigued so I gave it a try. Behold, Green Pancakes!

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not the prettiest again but behold green pancakes!

They look kinda gross, but I felt really good about eating them for my breakfast and do not taste too different from unhealthy versions of pancakes…especially when you add some maple syrup, ha, ha. I kept thinking of Dr. Seuss’ Green Eggs and Ham and thinking this would make a good vegan story like that, especially for kids while eating these. So it was fun, healthy, and fed my belly all at once.

Finally, I made a really delicious salad today.

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my delicious salad with chickpea “bacon”

The centerpiece of the salad was the Chickpea Bacon recipe from Vegan Sandwiches Save the Day! Gosh do I love that book!

I put 2 cups chopped romaine, 1/2 cup baby arugula, 1/3 cup sliced cucumber, 1/3 cup chopped hearts of palm, 1/4 of the chickpea recipe, a slice of red onion that I chopped into smaller bits, 1/2 tbsp nutritional yeast, and 2 tbsp Organicville Non Dairy Ranch! I made a similar version for my dad and he really liked it too! He was trying to refuse eating it because of the non-dairy ranch, but now he says I have to make him a salad every day! (Though fat chance…but I will make an extra for him when I have one from now on!)

Ta da! And now you know what I cooked up this week!

PS: If you haven’t yet, you can follow me on these social media outlets where I post related (and unrelated) things to my blog.

Banana Curl, Vegan Girl’s Facebook Page

Follow me on Pinterest (the blog has it’s own board if you just want to follow that)

Twitter

And I think that’s everything for now! I will be adding these to the end of my blog every so often for new people to click on and explore. Also, I love comments and feedback and love it when people spread and share my work I am doing here, so do not be shy about that!

Foodie (Photo) Friday, Thanksgiving Edition!

I’m still kind of super tired, I guess my cold is not totally gone and it’s upsetting to me a bit.

So I apologize, but I’m going to try to get through posting this fairly quickly so I can go to bed early, haha.

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This was one of my better Vegan Thanksgivings though. I ended up making a Tofurky roast feast in the crockpot with this recipe. I also cooked up the gravy that came with it. My grandmother brought some jarred pearl onions and we cooked them with some pepper, paprika and earth balance. I don’t know why, but I always liked that, it’s simple and really good. Probably the most elaborate thing I made, besides the pumpkin pie I ended up making, was the green bean casserole. It was well worth it though, it was quite tasty. Actually, I had been worried about it because I thought it might taste too parsnip-y, but it balanced really well. I only put 1/2 tsp salt in it total, though, and it was fine. The recipe calls for 1 1/2 tsp! No way. I’ll definitely be making it next year, though (well, if I decide to make a green bean casserole…and other factors…heh).

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Additionally, I made potato latkes for Thanksgivukkah. I also made Baba Ganoush for an appetizer. I don’t think I can link the recipe to it though, I found the recipe that I had printed out awhile ago and have no idea where I got it from now. But it’s quite tasty. You roast 2 eggplants with some garlic (you put the garlic on it halfway through cooking the eggplants). Then you use the roasted garlic, sesame seeds, sunflower seeds, olive oil, salt, etc and make a paste in a food processor, then add the eggplant and combine.

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I know I had said I was making pumpkin pie graham cracker squares for dessert, but I ended up getting the Eat To Live Cookbook I had ordered and they had a fantastic sounding pumpkin pie that I decided to make instead. So I did. It’s sugar and flour free, which is awesome. It’s sweetened with dates instead. Aside from the fact that the crust is made from almonds, I couldn’t tell any other aspect was done differently than the traditional recipe. It was soooo good and I liked the cashew cream to put on top but I should have made a little less since I ended up giving a lot of the pie away without it so that I wouldn’t end up eating the whole thing myself (my family is not big on pumpkin desserts for some reason, but I am…)

My meals leading up to Thanksgiving basically just consisted of two things:

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Pumpkin Echiladas from the Vegan Stoner Cookbook, and Green Bean Casserole Pizza from Bake and Destroy.

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I hope you all had a very Happy Thanksgiving, or Thanksgivukkah (Hanukkah…although it’s still happening…) if that’s your thing too. I was very glad to have a cruelty free and vegan Thanksgiving for myself once again, so I’m going to leave you this picture of me in my majestic Compassion Company Thanskgiving t-shirt.

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