Vegan MoFo Day 6: Post #6 Thai Peanut Massaman Curry with Coconut Rice

Today’s theme for Vegan MoFo is to recreate a restaurant meal.

There is a Thai restaurant in my town called Tong-D that is really vegan friendly. However, at one point I was assuming my favorite dish I used to get, Peanut Massaman Curry with tofu was fully vegan based on the description on the menu. Well, one day my mom went a step further than I did, and tried to confirm that it was vegan with the waiter. They wouldn’t say what is in it that does not make it vegan, but I knew from that point on it wasn’t. So, I’ve eaten there other times and ordered different stuff, but I’ve missed this particular dish.

A few months ago I went to Market Basket and found a package of Massaman Curry paste that’s both vegan and gluten free. The implications for this ingredient was obvious. I was going to recreate this dish. And since I could, instead of tofu, I decided to use Beyond Meat Chicken Free Strips.

Additionally, the restaurant in particular has the most amazing coconut rice they serve as a side. It’s the ultimate comfort food for me. I have been wanting to recreate it for so long, but all of the recipes I’ve tried online do not come out as good. So, I decided to try and experiment with how I think it should be done to re-create the taste, and it actually came out pretty much exactly spot-on.

Peanut Massaman Curry

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Ingredients:

  • 1 cup coconut milk
  • 1 package Kanokwan Massaman Curry Paste
  • 1/2 cup creamy peanut butter
  • 1 9 oz package Beyond Meat Chicken Free Strips
  • 1 onion, sliced into strips
  • about 2 cups chopped red potatoes
  • 1/3 cup peanuts, plus more for topping

Directions:

  1. Steam potatoes in a covered microwave proof bowl or casserole dish with a small amount of water (you don’t want to cover the potatoes with the water). Microwave for about 5 minutes or until a fork can easily be inserted into a piece. You don’t want it anywhere near the softness you’d need for mashed potatoes
  2. Pour the coconut milk into a heavy bottomed saucepan and put the curry paste into it. Stir on the stove on medium heat constantly until the paste melts and oil appears on the top.
  3. Mix in the peanut butter until it melts.
  4. Add the chicken free strips and cover, stirring occasionally until they defrost.
  5. Add the onions and microwaved potatoes.
  6. Turn to low heat and stir every so often until the onions are soft.
  7. Fold in the peanuts.
  8. Serve with coconut rice (recipe below) and top with peanuts.

Thai Coconut Rice

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Ingredients:

  • 1 cup jasmine rice
  • 1 1/2 cups coconut milk
  • 1/2 cup water
  • 2 tablespoons sugar

Directions:

  1. Mix the sugar into the coconut milk and water.
  2. Place the rice and coconut milk, sugar, and water mixture into a saucepan or rice cooker bowl.
  3. You basically cook this as you would normal rice (if you don’t know how to cook rice on the stove, I highly suggest you invest in a rice cooker. They are usually $20 or less and make perfectly cooked rice every time. They also make cooking a heck of a lot easier because you can focus on other things–like making curry– while your rice is cooking.) You may need to stir it a bit more at the end before letting it sit for a bit. It turns out my rice cooker was broken when I went to use it, and so I had steamed the mixture for a bit before I had to transfer it to a pan to cook on the stove. It still came out awesome.

Enjoy! The first full week of MoFo is done, and was pretty successful! Yay!

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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…:(

Vegan Mofo Day 10-Worldly Wednesday-Curry Chickpea Salad with Apples and Almonds

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This is one of the simplest, easiest, and delicious recipes I like to make. It also has a good amount of turmeric in it, which I have been hearing so much of the benefits of recently. Pairing the almonds with the chickpeas gives it a firmer texture and the apples give it a nice crunch. It’s really good in a wrap or some sprouted rye bread as a sandwich, or even as a topping for a salad.

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Ingredients:

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  • 1 can chickpeas, drained and rinsed
  • 1/4 cup whole almonds
  • 1/2 cup vegenaise
  • 1 tsp curry powder
  • 1 tsp turmeric
  • 3 tbsp nutritional yeast
  • 1 chopped apple of choice

Directions:

  1. Place the chickpeas and almonds in a food processor and chop thoroughly. The almonds give the chickpeas a more chicken like texture.
  2. Transfer the chickpeas and almonds into a large bowl (bigger is better, I used a bowl that was too small at first that caused some overflow.
  3. Add the vegenaise, curry powder, turmeric, and nutritional yeast, and stir well, until the ingredients are all combined.
  4. Fold in the chopped apple.
  5. Serve in a wrap with lettuce, in regular sandwich bread, or on top of a salad.

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Playing a bit of catch up-tofu, hibachi, gyros, and taco salad

I have been a bit missing in action lately. Sorry!

Next weekend I am playing food Coordinator again at the Ladies Rock camp through Girls Rock RI so that will be super fun, but I will also be super busy.

Here is what  I’ve been cooking up!

photo 3 (2)This is what I made for breakfast today. It was the Curry Scrambled Tofu with Cabbage and Caraway from the Vegan Brunch Cookbook by Isa Chandra Moscowitz. My kitchen still smells absolutely amazing from cooking it, and it’s now 3:30pm (I got up at 8 to cook it). Yay. Also, I love that it’s a fusion of Russian and Indian food together, which are two cuisines I would not think to pair together but love individually. They work together too, to my surprise. I always reduce the salt when I cook by a lot…I am not a fan of it and try to cook without it when possible. I did not always do that, though.

photo 2 (2)I made vegan hibachi vegetables with a vegan version of my favorite Japanese dipping sauce (called “yum yum sauce” on recipe sites). Basically for the veggies you just cut 4 zucchini into bite size pieces and 1 1/2 white or yellow onions and stir fry it with 2 tbsp Earth Balance and 4 tbsp soy sauce until cooked thoroughly (I think 5-8 minutes?). For the mushrooms just chop them and cook them in 1 tbsp Earth  Balance and 1 tbsp soy sauce. For the Yum Yum sauce I used this recipe  and made vegan substitutions with vegenaise and Earth Balance and used a bit less water (or you can just add more vegenaise after and stir it up to make it thicker like I did). It’ll need to rest overnight before you eat it so the flavors set.

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Tempeh Gyros with tofu Tzatziki! From this recipe! They were so good and quite healthy! The Tzatziki is made with silken tofu and you can’t even tell it’s not made with yogurt of some type. The only thing I realized is that there is an error in the recipe and they do not tell you what to do with the cucumbers they allude to later (like how much to use and how to cut them up) so I just omitted them and put sliced cucumbers into the sandwich.

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I used the recipe from the Eat To Live Cookbook for the taco salad. It’s really healthy, but could use some kind of improvement in flavor I think that I cannot quite pinpoint. Maybe some more spices or some cherry tomatoes, I do not know! It has corn, black beans, red onion, red and green bell pepper, and a “guacamole” dressing.

That’s all for now! For dinner tonight I am making the Bacon Cheeseburger Pie from Betty Goes Vegan, so I will let you all know how that goes sometime soon!

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-Vegan “crab” cakes, jalapeno popper wrap, swedish meatballs, cauliflower

(I just realized I need to make an illustration to go along with Foodie (Photo) Friday but I have no ideas and no energy at the moment. Maybe I’ll come up with something later and use it regularly, maybe not.)

Yay it’s Friday! And you know what that means? I share all the recipes I made this week (besides my own) and review them and show the evidence.

First I made Tempeh Scramble, Jalapeno Popper Dip, Broccoli wraps from Vegan Richa.

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Basically, I’ve got no complaints about this recipe. It was really good. I used lavash bread for the wrap. It tasted good when I had just made everything hot, and also when I brought it to school for lunch cold. It tastes really good with extra pickled jalapeno slices put into the wrap though, because the popper dip isn’t quite enough. (I didn’t want to use too much of it because it’s sort of high calorie).

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Here’s the popper wrap open with all the goodies inside!

I give these wraps the best rating of all. So,

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Next were the vegan hearts of palm crab cakes from Olives for Dinner which I’ve been seeing posted online everywhere basically.

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These were a bit of a challenge to make like most kinds of pan fried cake type things, except these really didn’t have any binding material whatsoever. However, they totally make up for them in taste. I don’t know what it is about hearts of palm that makes me think it’s like seafood, but yeah. The old bay seasoning probably doesn’t hurt either to give it that kind of a taste. And the scallions and corn pair really well together and make it that much more delicious. The scallions get crispy. The corn flour on the edges gives it an amazing cake-y texture and a sort of tangy buttery flavor? I don’t know but all I know is that I loved the taste of these.

Even my mom who is not a vegan (but is allergic to all sorts of products, some vegan, some not) loved them, and couldn’t believe they were fake. The good thing (for her) is that these are pretty allergy friendly (although I don’t know if they make gluten free panko?) All I know is that I was happy my mom could try them because they didn’t have soy protein, vinegar, regular onions, etc in them.

Also, I didn’t try to make the sauce, and I really don’t think they need any. They’re that tasty without it. I think the sauce would over power some of the amazing flavors.

One banana is lost because of the lack of binding. All but one of these were able to stay fully in tact when cooked. Most of them were more like crab cake crumbles 😦

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That same night I made some curried cauliflower recipe I found on pinterest. I don’t want to post the recipe, because I was not impressed whatsoever. It had way too much pepper in it (which I should have realized and adjusted, I’ll give them that), but otherwise it was nothing like it was described. It used light coconut milk which I thought might get thick and creamy like in the picture I saw of it, but it never did. Here’s a picture of it, but I’m not going to bother rating it because I’m not sharing the recipe (and I feel bad linking to something with a 4 bad banana rating haha).

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Finally, tonight I made Swedish Meatballs from the Vegan Table by Colleen Patrick Goudreau. They looked and tasted pretty authentic from what I remember. I used lightlife gimme lean sausage style as suggested for the “meat” in the ball (teehee). I didn’t have any ground allspice, only whole, so I went outside and basically hammered all the whole allspice I had in a ziplock bag and voila! there was my ground allspice! It worked out pretty well.

I served it over egg free ribbon noodles.

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Yum! This gets a perfect rating yay:

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Well, that’s all for tonight’s edition of Food Porn Friday! Hope you enjoyed this edition, and also I hope you enjoyed my other recipes I posted this week. I’ll be finishing my pumpkin ice cream later on, and I think my brother’s belly is still happy from all the wasabi pea crusted tofu he ate! Check out those recipes below if you haven’t already!