vegetarian

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Continuing the theme of vegetarian meals, I put together this coconut curry tofu that’s chock full of so many veggies you won’t even miss the meat. I’ve always enjoyed curry dishes and although it’s possible to make your own curry paste, it’s pretty time consuming and the packets you can buy at the store taste just as good – plus the unused portion will keep in your fridge for months. My favorite is ‘A Taste of Thai’ red curry paste, it has a great spicy kick to it.

If you’re like Vince and are afraid of tofu, don’t be, it’s delicious and absorbs the flavor of whatever sauce it happens to be simmering in. It’s also a breeze to cook with, you can throw it into pretty much anything without any prep work [unlike chicken... sometimes the sliminess of chicken gets to me]. You can find it in the produce section of  most grocery stores and if my two nieces [c = 11 months, her first birthday is in 2 weeks!, and m = 3 years] love it, you will too.

Coconut Curry Tofu

  • 1 can light coconut milk
  • 3 tbsp soy sauce
  • 3 tbsp fish sauce
  • 2 tbsp brown sugar
  • 3 tbsp ‘A Taste of Thai’ red curry paste
  • 2 green onions, chopped
  • 1 bunch basil, chopped
  • 1/2 tsp fresh ginger, minced
  • 2 garlic cloves, minced
  • 2 shallots, minced
  • 1/2 bell pepper, chopped [pick your favorite color or mix'n match like I did]
  • 1 bunch snow peas [in the pod], halved
  • 10 grape tomatoes, halved
  • 1 bunch cilantro, chopped
  • 7 oz. extra firm organic tofu [half the package], cut into bite-sized cubes

Bring coconut milk, soy sauce, fish sauce, brown sugar, and curry paste to a boil. Add the remaining ingredients to the pot and let simmer for 8-10 minutes. Let mixture stand for 2-3 minutes to thicken. Ladle over whole grain brown rice. Serves two plus leftovers.

[the vibrant colors of these veggies practically leap off the cutting board]

[the lineup continued... coconut milk + soy sauce + fish sauce]

[coconut milk + soy sauce make a pretty design in the pan]

 

 

 

 


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I learned a valuable lesson with dinner last night: it is very possible for you to over salt your pasta water. I was standing by the stove top absentmindedly tipping my sea salt into the pot [watching a dvr'd episode of real housewives of oc, no less] when half the container accidentally dumped into the water. Eek. I debated for a second then reasoned, most of the salt gets poured down the drain with the water so how much actually sticks to the pasta? I threw some tortellini in the pot without a second thought. Ten minutes ticked by and the pasta looked done. I took one bite and promptly tossed the batch into the trash – I could barely stomach it, it was like eating a hunk of salt – [shudder]. A new package of pasta and some conservative pinches of salt later I came up with my red, white, and green tortellini. It’s another simple meatfree option for these Lenten Fridays and only has four main ingredients, easy peasy japaneasy.

Basil, Tomato + Spinach Tortellini

  • 1 package buitoni all natural spinach cheese tortellini
  • sprinkling of parmesan cheese
  • 8 grape tomatoes, halved
  • 1 bunch fresh basil, chopped
  • 1 tsp extra-virgin olive oil

Bring a pot of water to a boil, gently salt, then add tortellini. Cook for 8-10 minutes or until al dente. While pasta is cooking, slice tomatoes and basil. Add cooked pasta to all remaining ingredients and toss together. Yum!

red.

white.

+ green.

ta-da!

 

 

 

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