Red Curry Thai Tempeh Stir Fry

I graduated a month ago from the Rouxbe Plant-Based Certification Course. I learned so incredibly much in the course. I can't begin to grasp the plethora of information that was/is at my fingertips. I've heard that they might be adding more plant-based courses having to do with Raw Gastronomy and Pastry/Baking. If they do, you can be sure I'll be one of the first to sign up. 

During the course I gained a lot of confidence in my cooking skills. I suppose it was always there, but just lying dormant as I was nervous to branch out of my cozy little cooking bubble. Developing flavors was something I didn't know much about. Honestly, just in the last few years I've started integrating spices other than god ole salt and pepper into my cooking. 

This recipe has so many wonderful flavors and simple techniques. It's also my husband's favorite recipe that I wrote during the course. I am so happy to share it with you and I hope you love it as much as we do.

Red Curry Thai Tempeh Stir Fry

You'll need:

1-2 blocks organic tempeh, cut into thin slices (about 1/2" thick, 2" long)

3 T tamari

4 cloves garlic, sliced

1 t salt

1 inch ginger, sliced

3 yellow potatoes, cubed

1 c cauliflower, separated into small florets

1 c broccoli, separated into small florets

1 c bell peppers, cut into strips

1/2 c carrots, julienned

1/2 c fresh green beans, cut into 1 inch pieces

3 cloves garlic, minced

1 inch ginger, minced

1 medium white onion, diced

3 T red curry paste

1 c coconut milk

2 medium tomatoes, diced

2 green onions, julienned

4 T coconut oil, for stir frying

To soften the tempeh and impart flavor, bring 5-6 cups of water to a simmer, add in the sliced ginger and garlic, tamari, salt and tempeh. Simmer for at least an hour. Once softened, drain the tempeh and let dry and cool down on a tray.

To make the stir fry, heat a wok over med-high heat, add in a tablespoon of coconut oil and stir fry the tempeh in two batches. Make sure to let both sides get evenly browned. Once the tempeh is fried, set aside. Now do the same with the yellow potatoes. After the potatoes are fried, add a little more coconut oil to the wok if necessary and then add in the white onions and carrots. After 1-2 minutes, add in the cauliflower, broccoli, green beans and bell peppers. When the vegetables are evenly cooked, add in the tomatoes and then the minced garlic and ginger and stir fry until aromatic, around a minute. Next, add in the tempeh, potatoes, red curry paste and coconut milk. Stir until all of the veggies are evenly coated. Serve over warm basmati rice, or your favorite noodle and top with the julienned green onions.

Vegan Zuppa Toscana

A few years ago, when I would frequent Olive Garden, I loved ordering the soup and salad combo. It was always a toss up between the Minestrone and Zuppa Toscana. Usually Zuppa Toscana won out, and just recently a thought flickered into my head telling me to recreate the soup. Just a lot healthier and of course, vegan. It was actually really easy to put together, but is definitely not a "healthy" soup. Save this one for when you are feeling indulgent or when you want a really hearty soup that will leave you satisfied.

I chose to use this homemade veggie sausage recipe from Yumuniverse, feel free to use your favorite.

You'll need:

2 c cooked veggie sausage
4 russet or yellow potatoes, cubed
1 onion, diced
4 cloves garlic, minced
3-4 c veggie stock
1 c thick nut milk, I used homemade cashew
1/2 package veggie bacon, cooked (optional, but worth it, can use tempeh bacon for a gf option)
5 stalks de-stemmed and roughly chopped fresh kale (spinach would be great, too)
coconut oil for sauteeing

Cook your veggie bacon and sausage (large crumbles) in a large stock pot, seperately in the coconut oil. Set aside. Saute the onion, in the pot, until translucent then add in the garlic and saute for an extra minute. Deglaze the pot with the veggie stock then add in your potatoes. Cook on medium until potatoes are almost tender, then add in the veggie sausage, half of the bacon and the kale. Add in the cashew milk and season with salt and pepper. Once the soup is ladled into bowls, top with the extra veggie bacon. Enjoy! 

Hearty Vegetable Soup

In the winter, I make soup 4-5 times a week. It's my favorite go-to meal and with a little help from the slow cooker, it makes my nights a bit less busy. I've been making this soup for years, but recently cut out chunks of tomato in favor of adding just tomato paste. My kids enjoy it much better that way. For some reason the chunks of tomato were not appealing to them. This recipe is very easy, yet flavorful, I hope you enjoy it.

To make life simpler, grab a bag of organic mixed veggies instead of cleaning and chopping fresh.

Hearty Vegetable Soup

You'll need:

1 jar of tomato paste, such as Bionaturae

1 c chopped carrots

1 c chopped celery

1/2 c peas

1/2 c corn 

4 c vegetable broth, or more

1 chopped bell pepper

5 cloves garlic, pressed or smashed

1 c green beans

1 medium onion, chopped

4 red potatoes, quartered

Option: add in your favorite beans

Let's get started!

For stove top

Throw your onions, garlic, celery and bell peppers in a pot ( medium heat) with 1/2 c of water and sauté for 3-4 minutes. Add in the rest in the rest of the veggies, tomato paste and broth, and let boil for 10 minutes. Lower heat and cook for 45 minutes to an hour, or until everything is cooked through. Season with salt and pepper, if desired.

For slow cooker

Throw all ingredients into a slow cooker and set for 6 hours. That's it! 

Spicy Tempeh Hash

I love a good breakfast. But who doesn't? Growing up in the South, a staple for breakfast was always potatoes, some kind of meat, a bread with gravy and eggs. Sometimes fruit. Now that our family eats plant based, I usually make pancakes with a smoothie for breakfast. I can hide so many healthy ingredients in pancakes! But having the same thing over and over again definitely gets boring. So when I came across this recipe in the Vegetarian Times, I was overjoyed. We don't eat much soy, but every so often I"ll cook with organic tempeh.

I pretty much followed the recipe as written, I just added sage and more paprika, peppers and onions. I also used organic coconut oil instead of canola. I doubled the recipe for our family of 5. I served it with some Ezekeil sprouted toast and fruit and fresh juice. It was a hit. And very easy to make.