Thursday, March 21, 2013

Panang Curry with Tofu

So I've transitioned from my busy life as a high school swimming coach to a much less busy life as a Girls on the Run coach at my school. Sometimes as a vegan it's hard to bite your tongue. Like when I hear someone say "But milk makes your bones strong." Or "Meat is good for building muscles". While I just want to shake the person and tell them to read Brendan Brazier's Thrive diet, or watch Forks over Knives,  that hasn't worked for me in the past. I've learned to bite my tongue. Especially when it comes to educating my students. Biting my tongue through the nutrition portion of the GOTR classes...!

On the other hand, 2 co-workers of mine have approached ME about wanted to go vegan. I gave them my resources and they are on board! Ah see, the power of eating your salad in silence :)  One of them, Tiffany, is a 3rd grade teacher and is an avid runner like me. The other one, Justin, is our school librarian. 

Amber is still a once a week vegan. :) And I am still getting my bi-weekly free facials. Last week Amber wanted a vegan panang curry and this is what I came up with!

Vegan Panang Curry with Tofu

Ingredients:
  • 2 tbs coconut oil
  • 2 tbs chopped garlic
  • 1 tsp fresh grated ginger
  • 2 tbs red curry paste
  • 2 cans coconut milk (I used light but by mistake. I think it would have been better with regular)
  • 2 tbs maple syrup
  • 1 tbs soy sauce
  • 1 1/2 tbs lime juice
  • 1/4 cup cashews
  • 1 cup chopped white mushrooms
  • 1 yellow onion, sliced
  • 1 tbs basil
  • 8oz cubed extra firm tofu
  • 1 small broccoli head, chopped
  • 1 jalepeno, sliced
  • 2 carrots, sliced
  • 2 cups baby spinach
Directions:

  1. In a large pan, heat the oil, garlic, and ginger on medium- high heat. Add in the curry paste, basil, and onion and saute for 5 minutes. 
  2. Whisk in coconut milk, maple syrup, soy sauce, and lime juice. 
  3. Add the veggies and tofu and cook until the vegetables are soft.
  4. Top with cashews.
I served this with Jasmine rice and it was perfect!

Hope you enjoyed this one. I am off to Denver for a week to visit my brothers. When I get home it will be spring, right? I can dream.
-Em

Wednesday, March 6, 2013

Veggie Fajitas and Mexican Quinoa

My friend Amber and I have this deal going on. Amber is an Esthetician who likes vegan food. I am a vegan... who likes to cook....and I kinda like my face. I cook Amber vegan dinners every week, and she gives me facials :) It's a pretty sweet deal.
This week I decided to do Mexican for Amber because I haven't in a while! Fajita's are hard to mess up. The Mexican Quinoa was an experiment gone terribly right!

Mexican Quinoa

Ingredients:

  • 1 cup water
  • 1 cup dry quinoa
  • 2 cloves garlic, minced
  • 1/2 Spanish onion, chopped
  • 1 small jalapeno, sliced
  • 1/4 cup tomato sauce
  • 1 tomato, diced
  • 2 tbs nutritional yeast
  • salt and pepper to taste
  • 1/2 cup vegan mozzarella
Instructions:
  1. Bring 1 cup of water to a boil. Stir in quinoa and bring to a simmer. add all ingredients except nutritional yeast and mozzarella and cover.
  2. Simmer for 10 minutes. Add nutritional yeast and salt and pepper.  
  3. Continue to simmer until all the water is absorbed. Stir in the mozzarella last.

Veggie Fajitas

Ingredients:
  • 1 Spanish Onion, sliced
  • 1 green pepper, sliced
  • 2 cloves garlic, minced
  • 1 red pepper, sliced
  • 1 cup sliced mushrooms
  • 1 small stalk broccoli, chopped.
  • 1/4 head of cauliflower, chopped
  • 1 jalapeno, sliced
  • 1 cup butternut squash, cubed
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/4 tsp paprika
  • 1/4 tsp cayenne red pepper
  • splash of lemon juice
  • splash of lime juice
  • 1/2 cup chopped cilantro
  • 1 tbs coconut oil
  • Salt and pepper if desired.
  • 6 small flour tortillas
Instructions:
  1. Heat the coconut oil over medium/high heat. Saute the onion and garlic for about 5 minutes. Add the remaining ingredients, reduce heat to medium and cover. 
  2. Cook until vegetables are soft. 
  3. Serve on a flour tortilla with cilantro on top. We had ours with the Mexican quinoa, and guacamole. =)
Sorry about slacking on my blogging. I have been real busy and work has taken it's toll on me. Things haven't been going the greatest- will fill you in more later, but I am hanging in there.  I'm just thankful I have such a wonderful support system- like a coworkers who will send my favorite kindergartner to deliver me a hug and some vegan cookies in the morning.

I also apparently have a guardian angel who likes to leave notes on my car, so I've got that going for me. I guess it's the little things in life :)



 Hopefully I will have another recipe for you in a week or so!
-Em