Tag Archives: asian

Yum, who wants some delicious vegan, gluten free Thai curry?  Bursting in flavor, this sauce is very versatile and so easy to make!  I have eaten it with quinoa and with noodles. Of course, you can also go the traditional route and eat it with rice.  This makes quite a bit of sauce, so it is enough for several servings.  And as long as you know how to chop and stir, you should be able to make this dish!  Be careful, because once you start eating it, you might find it hard to stop!  This recipe is made without curry powder or paste, since I don’t have any on hand and am reluctant to go buy something that can only be used for one type of dish.

Ingredients:

• 1 1/2 tbsp olive oil
• 1 medium red onion, 1/2 thinly chopped and 1/2 thickly chopped
• 2 tbsp fresh ginger, minced
• 4 garlic cloves, minced
• 1/4 cup raw creamy almond butter
• 2 tsp turmeric
• 1 tsp ground cumin
• 1 cup water
• 1 can full fat coconut milk
• 3 tbsp lime juice and their zest (about 1 1/2 tsp)
• 1 tbsp maple syrup (optional)
• crushed red peppers, to your taste
• 1 package tempeh
• 3 medium carrots, sliced into 1/4″ thin strips
• 1 red bell pepper, sliced into 3/4″ long thin strips
• 1 potato, largely chopped (optional)

1. Heat oil in large skillet or wok over medium-low heat and add thinly chopped onion, ginger, and garlic, cooking until tender (about 10 minutes).
   
2. Add almond butter, turmeric, and cumin and stir for a few minutes.
3. Whisk in water, coconut milk, lime juice and zest, maple syrup, and red peppers, and bring to simmer.  Season with salt.
   
4. Add thickly chopped onion, carrots, and bell pepper, simmering over medium-low heat and stirring occasionally until carrots are tender, about half an hour.  Season with salt.  If you are adding potatoes, you may want to add a little more water so that there is enough curry to coat all the vegetables.
   

And there you have it!  I served mine with quinoa – delicious!

I’ve never been one for salads, but I think this is semi-salad.  It has a fresh taste to it.  The vegetables are barely cooked and the lime adds a fresh, almost dressing-like flavor to the sauce.  Very easy to make and of course it’s delicious.  It is very close to raw vegan, the only thing is that the quinoa is cooked and the vegetables are VERY slightly cooked.  But all you’d have to do to make it vegan is to replace the quinoa with raw noodles instead, like kelp or zucchini noodles.  I like more starch-like flavor in my food, I guess.  Plus, it’s gluten free!

Ingredients:

• 1 cup quinoa
• 2 1/2 tsp ginger root
• 1 large garlic clove
• 1/2 cup raw creamy almond butter
• 2 – 2 1/2 tbsp tamari
• juice from 3 medium limes
• 1 tbsp maple syrup
• 2-3 tbsp water
• 1 bell pepper, chopped
• 1 red onion, diced
• a few stalks bok choy, chopped
• sesame seeds

1. Cook quinoa according to directions.
2. Meanwhile, add ginger and garlic to a food processor or blender and blend.  Then add almond butter, tamari, lime juice, maple syrup, and water.  Sprinkle with sesame seeds, if desired.
3. Once quinoa is finished, turn off heat and stir in remaining vegetables, until the bok choy leaves become a little wilted.
4. And that’s it!  Serve cold.  To serve, drizzle desired amount of sauce over the quinoa.  Otherwise, keep them separated.  Enjoy!

I love this easy to make vegan dish for those days when I’m craving some pad thai!  It tastes amazing.  Most pad thai sauces are made with refined sugar and fish sauce but this has none of that. You wouldn’t believe that it’s that healthy!  I wish I could call this a 1 pot wonder because basically everything is put together in a single pan, but you do need an extra pot to boil the noodles in while you’re assembling everything else.  It takes about 20-30 minutes to make, and would still taste great cold!  So without further adieu, here’s the recipe so you know how to make it yourself!

Makes 4 servings.

Ingredients:

• 1 package flat brown rice noodles
• 5 tbsp Nama Shoyu (or Tamari for gluten free)
• 5 tbsp fresh-squeezed lemon or lime juice
• 2 tbsp raw creamy almond butter
• 1 tbsp tahini (or more almond butter)
• 4 tbsp maple syrup
  maple syrup
• crushed red peppers to your liking
• 2 tbsp sesame oil
• 1 yellow onion, chopped
• 4-8 garlic cloves, minced
• 1-2 inches ginger root, minced
• 1 package tempeh, chopped
• 2-3 carrots, thinly sliced or grated
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• limes, chopped scallions, peanuts (optional garnish)

Instructions:

1. Boil hot water for the noodles, then pour boiled water into pot and set aside for 5 minutes.  Add noodles and let sit for about 20 minutes.
2. Stir the nama shoyu/tamari, lemon/lime juice, almond butter, tahini, maple syrup, and red peppers together.
3. In a large saute pan or wok, heated on low, add sesame oil and onion, garlic, ginger, and tempeh.  Stir for about 5 minutes.
4. Add carrots, bell peppers, and a little water to the pan or wok and stir for another 5 minutes.
5. Add drained noodles and sauce, mix until sauce thickens to your liking.
6. Serve with optional garnish.