green curry

Overview

Time: 30 minutes
Dishes: large pot

Heads Up! basil or cilantro, green curry paste, 2 light coconut milk 

Hello, hello Dear Readers!

Today's vegetarian, vegan and meatless dish is really easy and fast and tastes amazing! When we lived in Austin, there was a Thai place that made curry that was more of a soup and I've been wanting to recreate that for ages. 

Here it is! As great as I remember it!

I used jarred green curry paste (check for shrimp paste in the ingredients), but you can make your own with little fuss, but even that was too much for me on a weeknight.

Cooking Tip: cook your paste in 1/4 cup coconut milk (not oil) until the paste releases its flavors, before adding the rest of the milk. (I was low on green curry paste so I added a tablespoon of red to my dish - you know, whatever it takes!)

An aside: Please be aware that there are brands of coconut milk (Arroy-D and Chaokoh) that use and abuse monkeys to pick their coconuts (as of 9/2020). Please choose a more compassionate brand of coconut milk. Source. 

This curry has tofu, peppers, zucchini and spinach, but feel free to add Gardein scallopini if you want, or just extra vegetables - that never fails! Keep in mind you will need fresh herbs at the end - either basil or cilantro, depending on the diners. 

Add a squeeze of lime at the end and enjoy!

Speedy Cooking Tips:

• Prepare your rice right away (if using).
• Get all the ingredients out and prepare the pot.
• Press the tofu for 5 minutes.
• Cook the curry paste with 1/4 cup of coconut milk.
• Chop the vegetables while the paste cooks; add as it is ready.

 

Green Curry

Makes 4 servings 

easy

Serve with rice

1. Base: Cook the curry paste and the 1/4 cup coconut milk in a large pot over medium heat. Stir and cook until the paste has released its aroma, about 3 minutes.

3 to 5 tablespoons green curry paste

1/4 cup of (14-ounce) can light coconut milk**

2. Soup: Add the rest of the liquid ingredients to the Base. Bring to light boil over medium-high heat and reduce to simmer over medium heat:

1 (14-ounce) can light coconut milk**

remainder of other can light coconut milk**

2 cups vegetable broth

2 tablespoons tamari

3. Vegetables: Add the vegetables to the soup as they are ready. Cook the soup until the vegetables are tender, about 10 to 15 minutes:

1-pound regular tofu, pressed 5 minutes, cubed

1 bell pepper, sliced

1 zucchini, sliced

3 scallions, sliced

zest of a lime

4. Greens: When the vegetables are tender add the spinach and cook to wilt:

4 to 6 cups baby spinach

5. Serve: When the spinach is tender add the herbs and lime and serve:

1/2 cup cilantro or basil, chopped

juice of the lime zested

 

 

 

** Need a total of 2 (14-ounce) cans of light coconut milk.

 

 

© 2020 Copyright Zsu Dever. All rights reserved.

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making savory broth mix

Welcome to Making Mondays, dear Readers! 

Today's Making Monday recipe is this meatless, vegetarian, and vegan Savory Broth Mix. This is a chicken-style broth mix that I've adapted from Everyday Vegan Eats; it is faster to make and uses less ingredients. 

This is a broth mix that you can use to rehydrate Soy Curlz , Dixie Diner strips, make Savory Tofu, use as soup base or make Easy Simple Seitan. I will be linking recipes to this mix.

It will keep for months, stored in an air-tight container (think mason jar) and away from light (in a cabinet), to keep the B12 as viable as possible.

This version uses half the amount of nutritional yeast, so if you think you would like some more, either (1) make it with twice the nutritional yeast or (2) add an equal amount of nutritional yeast to your recipe (for instance, if using 1 tablespoon of the mix, add 1 tablespoon of nutritional yeast to the recipe, as well).

If I think the extra nutritional yeast is needed in a particular recipe, I will add it as an ingredient, so no guesswork needed when using my recipes.

If you have a flat blade to blend the ingredients, use that because it does a faster and more efficient job. If you have the regular blade, make sure all the ingredients are well ground - no pieces of thyme and such visible.

This doubles easily (even quadruples), so make it, taste it, cook with it. Then make plenty for future use. Other Making Monday recipes that will be using this are: Savory Tofu, Easy Seitan Loaf, Seitan Cutlet, Holiday Roast and whenever you need a vegetable/chicken-style broth mix in a soup. 

UPDATE: I want to bring your attention to the nutritional yeast. Nowadays they can be bought as flakes, mini flakes and powder. This recipe calls for flakes (the larger style). The photo below uses mini flakes BUT CALLS FOR LARGE FLAKES in the recipe. If you have mini flakes, reduce the amount needed to 6 tablespoons, if you have powder, reduce to 1/4 cup. Let me know if you have any questions.

Below is the step by step.

Enjoy!

Making Vegan Savory Broth Mix

Makes 1/2 cup; doubles easily 

www.ZsusVeganPantry.com

1. Blend: Add the ingredients to a blender. Use the flat blade, if possible:

1/2 cup nutritional yeast flakes

3 teaspoons onion powder

2 teaspoons salt

2 teaspoons dried sage

2 teaspoons paprika

1 teaspoon dried thyme

1 teaspoon dried oregano 

2. Blend well into a powder. Transfer to an air-tight container and store away from light.

3. Use: Add 1 teaspoon to 1 cup of water. Mix well. 

4. Optional: add an equal amount of nutritional yeast to the recipe. For instance, if making a cup of broth, add 1 teaspoon of Savory Broth Mix to 1 cup water PLUS 1 teaspoon of nutritional yeast. 

© 2020 Copyright Zsu Dever. All rights reserved.

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