|
1 c. chopped green onions
5 cloves garlic, minced
2 Tbsp. extra virgin olive oil
2 c. chopped mushrooms
2 c. chopped carrots
1 c. chopped cauliflower
2 c. chopped broccoli
1 red pepper, chopped
2 c. snap peas, cut in half
2 c. chopped fresh spinach
4 - 6 c. vegetable broth
2 13.5-oz. cans coconut milk
5 Tbsp. green curry paste
2 tsp. VegeSal
1 - 2 chopped Thai bird’s eye chili peppers, optional
salt to taste
In a large stockpot, sauté the green onion, mushrooms and garlic in olive oil until soft. Stir constantly to avoid burning. Add remaining vegetables except the fresh spinach, and sauté until they begin to soften. Add the vegetable broth, coconut milk, curry paste and seasonings and bring to a boil. Reduce heat to low and let simmer for 30 minutes. Add the fresh spinach and stir until well mixed. Serve over hot brown rice.
Cinda Sanner
|
|
|
1 Tbsp. canola oil
4 - 5 cloves garlic, minced
1 c. mushrooms
1 medium red bell pepper, cut into slivers
4 Tbsp. Thai red curry paste
4 Tbsp. dark brown sugar
3 Tbsp. Bragg’s liquid aminos
1 Thai red chili pepper, optional
2 c. butternut squash, peeled and cubed
3 c. cauliflower florets
2 c. green beans, cut into 1-inch pieces
2 14-oz. cans coconut milk
30 fresh Thai basil leaves, or regular basil leaves
Sauté garlic, mushrooms, peppers and seasonings in canola oil. Add green beans, cauliflower and squash and sauté lightly. Add coconut milk and cook until vegetables are crisp-tender. adding basil towards the end of cooking time.
Cinda Sanner
|
|
|
1 c. water
1 Tbsp McKay’s chicken seasoning
1 c. coconut milk
2 c. potatoes, pre-cooked and chopped
1 c. carrots, pre-cooked and sliced
1 c. frozen baby peas
1 c. tofu, cut into small cubes
1 Tbsp. canola or toasted sesame oil
1/2 tsp. ground ginger
1 tsp. sugar
1 clove garlic, minced
1 1/2 tsp. turmeric
2 tsp. curry powder
3 Tbsp. Thai red chili paste
salt or soy sauce to taste
1. In a saucepan, combine the coconut milk, water and McKay’s chicken seasoning and bring to a slow simmer.
2. In a skillet, sauté the garlic, Thai red chili paste and tofu with the rest of the seasonings.
3. Add the tofu mixture, potatoes, and carrots to the coconut milk mixture and allow to simmer for a few minutes. Add the peas and cook for 1 to 2 more minutes. Serve hot over noodles or rice.
Linda Johnson
|
|
|
2 cloves fresh garlic, minced
1 Tbsp. canned chopped jalapeños
1/3 c. chopped cilantro
1/4 c. fresh lime juice
1 Tbsp. Bragg's liquid aminos
1 Tbsp. honey
1 1/2 tsp. toasted sesame oil
1/4 tsp. salt
1 c. carrots, julienned
1 c. cucumber, peeled and diced
1 c. finely shredded cabbage
1 c. peanuts, roasted, salted and chopped
1 8-oz. package angel hair pasta or vermicelli
3 Tbsp. whole roasted peanuts for garnish
1 - 2 tsp. crushed red pepper, opt
1. Cook pasta according to directions. Being careful not to overcook, then drain, rinse with cold water and place in a large mixing bowl.
2. In blender or food processor, combine garlic, jalapeño peppers, cilantro, lime juice, liquid aminos, honey, sesame oil and salt. Process until smooth, stopping occasionally to scrape sides.
3. Pour over pasta and add carrots, cucumbers, cabbage and peanuts. Toss well and serve with a garnish of whole peanuts. May be eaten fresh or chilled.
Brenda Walsh
|
|
|
Thai Pineapple Fried Rice
|
|
1 whole fresh, ripe pineapple
3 c. cooked Jasmine or Basmati rice
2 - 3 Tbsp. toasted sesame or canola oil
1/2 c. fresh green onions
1 Tbsp. fresh minced garlic
1 tsp. McKay’s chicken-style seasoning
3 Tbsp. Bragg's liquid aminos
2 tsp. curry powder
1/2 tsp. ground coriander or 1/2 c. chopped cilantro
1 tsp. Thai red pepper paste or fresh green or red chili peppers
1 box mori Nu tofu, extra firm, cubed
1/4 c. grated carrots
1/2 c. frozen baby peas
1/4 c. golden raisins
1/2 tsp. hot chili sesame oil, optional
1/2 c. roasted unsalted cashews for garnish
1/4 c. fresh green chives for garnish
1. Cut the pineapple in half and scoop out the pineapple. Cut the pineapple into small chunks and set aside.
2. In a medium skillet, sauté the garlic, chilies and seasonings. Add the cooked rice, carrots, peas, pineapple chunks and raisins and stir until heated through. Stir in hot chili sesame oil if desired.
3. Spoon mixture into pineapple halves and garnish with the cashews and chives.
Linda Johnson
|
|
|
4 c. uncooked sweet rice
4 c. water
1 19-oz. can coconut milk
1 1/2 c. light brown sugar
1 tsp. vanilla
1/4 shredded sweetened coconut, toasted, for garnish
1. Place rice and water in rice cooker and cook until tender.
2. Meanwhile, in a heavy, medium-sized saucepan, heat coconut milk and brown sugar. Simmer over medium heat until thickened, about 10 minutes.
3. Reserving about 2/3 cup of this mixture, pour the rest into the cooked rice and mix well. Pour into a 9 x 9” pan and spread evenly. Drizzle remaining coconut sauce on top and bake at 350 degrees for 5 - 8 minutes, or until golden. Serve warm or cold.
Brenda Walsh
|
|
|
Mobile
