Hank's Coconut Curry

Fortunately not only do I love to cook, but Hank does too. When he gets into chef mode he's the most adorable thing in the world and he almost always makes up his recipes as he goes. In fact, when he and his friends get together, they most often "cook it up," as they call it, and make some amazing dishes. This one in particular is adapted from his friend Matt's curry that he made at our house a couple of weeks ago. Hank went off memory so I don't have much of a formal recipe to share as far as amounts of spice, etc, but it turned out absolutely delicious and I thought I would include the process he used (thank you Hank!).

For this recipe, you'll need the following:

1 can of coconut milk (I insisted that Hank use light coconut milk, but regular would be SO much better for a curry, since it thickens up a lot more)
veggies of your choice- we used broccoli, onions, and carrots
minced garlic
curry powder
generic "Thai" spice blend
chili paste
sea salt
1 block of extra firm tofu
brown rice (or quinoa)

1) Add the entire can of coconut milk to a wok.
2) Add about 2 tbsp minced garlic to the milk (we LOVE garlic so we go overboard, but do this to your liking).
3) Add about half of a chopped onion (also add amount according to taste).
4) Bring to a boil.
5) Add everything else (chopped broccoli, carrots, other veggies, and drained/cubed tofu, spices- all amounts of spice are to your taste, we add tons).
6) Boil it for awhile until veggies become tender- the longer you do this, the longer the tofu will have a chance to soak up the flavor.
7) While this is cooking make some brown rice.
8) Curry should thicken up during cooking time- light coconut milk will be more watery.

And done! You have a quick, healthy meal. I really enjoyed it and I hope you do too!



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Quick and EASY dinner idea: baked Sriracha tofu

Hi everyone! I wanted to share a super simple vegan dinner idea with all of you...baked Sriracha tofu plus veggies and grains. If you're unfamiliar with Sriracha, it's a spicy, spicy sauce that's works in all types of foods, but particularly works best in Asian dishes (in my humble opinion). With that said, if you decide to make this recipe, it's VERY spicy. Hank and I eat tons of spicy food (I order my Thai dishes "Thai hot" if it gives you an idea of what I like), so this isn't a big deal to us. But my Mom, for instance, couldn't handle it. (Love you Mama!) :)



So here's what you need for the whole meal-

1 block extra-firm tofu
Sriracha sauce
couple of cloves fresh garlic
half box/bag of fresh spinach
salt/pepper
brown rice
pinto beans (or any bean)
veggies of your choice

1. Preheat oven to 325 degrees.

2. Drain the tofu and press the liquid out of it using paper towels. Once it's fairly dry, cut it into slices.

3. Squirt (yes squirt- the bottle has a twist top! haha) some Sriracha into a shallow dish, and coat both sides of your piece of tofu.

4. Line them on a non-stick bake sheet and place in oven. Bake for about 15-20 minutes, or until you can tell the top is looking a little more firm/crispy.

5. At the 15-20 minute mark, take the tofu out of the over and flip each piece over. Squirt a small amount of Sriracha on each piece, and spread it evenly with the back of a spoon. Put the tofu back in the oven for another 15 minutes or so.

6. While the tofu is finishing baking, heat up the beans, cook or reheat the rice, and whatever other veggies you'd like to include. Tonight we used an organic steamed mixed veggie bag in the microwave.

7. Additionally, while the tofu is finishing up, chop up about 2 cloves of garlic.

8. Heat 1 tbsp of olive oil in a skillet, and when heated, add the chopped garlic. Brown on low heat.

9. Once the garlic is browned, add spinach. It looks like a lot at first, but it will quickly cook down. Keep moving the spinach around in the olive oil until you reach a consistency you like. I prefer it to be soft, but not too mushy. If you've never cooked spinach this way you'll see what I mean while you're cooking. You can also add salt/pepper to taste.

10. Remove the tofu from the oven, making sure it looks slightly crispy on the outside.

11. At this point, you should have quite a few finished products, depending on which parts you chose to make- rice, veggies, beans, spinach and tofu.

12. Plate and enjoy!

So, this was a super easy, throw together ingredients kind of meal. The tofu is nothing special- I just kind of made it up but Hank and I love it...and I hope you do too. It's also yummy to use in a sandwich, or on top of a salad! And remember you can always substitute the Sriracha with anything- soy sauce, bbq sauce, peanut sauce etc! This meal is such a good mix of protein and veggies and grains, and 100% vegan! Awesome.

Let me know if you try it.

:)

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