Thai it up

Good morning! Just a quick recipe today as I’m running late for school. What can I say about this soup? It’s simple to prepare, makes enough for leftovers, and is just really damn tasty!

Happy Wednesday everyone!

Thai corn and cilantro soup
Serves 4-6 

1 tbsp veggie oil
1 tbsp chopped hot pepper
1 clove garlic, minced
1/2 onion, diced
1 tbsp ginger
6 cups veggie stock
2 tbsp soy sauce
2 cups corn
1 can coconut milk
1/2 package tofu, cut into 1/2″ cubes
3/4 cups fresh cilantro, chopped

Begin by heating the oil on medium heat and cook the onions, garlic, ginger, and hot pepper until just soft (about 5 minutes).

Add veggie stock and bring to a boil. Reduce heat and stir in the soy sauce, corn, tofu, coconut milk and 1/2 cup of cilantro (save the rest for garnish).

Allow soup to simmer on low heat for at least 15 minutes (longer= more flavour) before serving. Season with salt and pepper if desired. Garnish with the remaining cilantro and enjoy!

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Gimme sum

photos by pwisenberg

Dim sum, that is! I mean come on, it’s Thursday, it’s raining, why not make some dumplings? In case you missed ’em on One Green Planet last week, here’s the recipe for these tasty little suckers.

Ingredients:

• 1 package round egg-less dumpling wrappers
• about 3 tbsp vegetable oil

Filling:

• 2 cups button mushrooms, chopped
• 2 cloves garlic, minced
• ½ red pepper, finely diced
• ½ orange pepper, finely diced
• 2 cups spinach, steamed, dried and chopped
• 1 baby bok choy, steamed dried and chopped
• 1 tbsp cilantro, chopped
• ½ tsp fresh ginger, grated
• 2 tbsp soy sauce
• black pepper to taste

Spicy soy dipping sauce:

• 1/3 cup soy sauce
• ½ hot chili, minced
• 1 tsp rice vinegar
• ½ tsp sesame oil
• 1 green onion, minced

Preparation:

1. For the filling, quickly sauté the mushrooms and garlic over medium heat until soft. Transfer to a large bowl.
2. To the bowl, add the remaining filling ingredients and set aside to cool.
3. Once cool, spoon half a teaspoon of the mixture into the center of each wrapper. For the fried dumplings (or pot stickers), seal in a half moon formation. The steamed ones can be twisted into adorable little pouches.
4. Steam the half moons for about 45 seconds, while heating some of the vegetable oil in a large skillet, about one tablespoon per batch. Once slightly softened, fry the pot stickers on medium-high heat until golden brown and crispy, about 1-2 minutes per side.
5. For the purses, simply steam them for 3-4 minutes each until soft to the touch and glossy on the outside.
6. In a small bowl, combine the soy sauce, chili vinegar, sesame oil and green onion to create the delicious dipping sauce.
7. Serve with chopsticks and the spicy soy dipping sauce and enjoy!

Ciao bellas! xo

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Going green

photo by pwisenberg

Last night’s dinner. So good. I used this drool-inducing sauce and remixed the recipe by serving the tempeh with a medley of healthy green veggies- broccoli, bell peppers, green onions and kale. All I can say is yum!

Asian tempeh with green veggies
Serves 2-4

this sauce recipe
1 package tempeh, cut into bite-sized cubes
1 cup brown rice (I’d make 2 if I were serving 4 people) and necessary cooking liquid
1 green bell pepper
1 head broccoli, including the stems
1/2 bunch of kale, chopped
4-6 green onions, sliced
1/2 cup bean sprouts
salt and pepper to taste
1/2 cup fresh cilantro, chopped
lime wedges for garnish

Begin by brining your rice and cooking liquid to a boil. Reduce heat, cover and simmer for about 40 minutes until all of the liquid has been absorbed. Meanwhile, prepare the sauce. Split it into 2 bowls- in one bowl, coat the tempeh and in the other, the pepper, broccoli, kale and onions. Heat a large wok or skillet over medium-high and add the tempeh cubes (no oil required). Cook until golden brown and crispy on the outside, turning often, about 7 minutes. Remove from heat and set aside until later. Add the veggies t0 the wok and cook over medium until the sauce has reduced and the broccoli is fork tender (about 15 minutes). Re-add the tempeh, as well as the bean sprouts and heat everything thoroughly. Rectify the seasoning if necessary (it willl likely only need a bit of fresh pepper as the sauce is quite salty). Serve over rice and garnish with cilantro and lime wedges. This dish is seriously satisfying!

I don’t know about you guys, but we are finally getting some nice weather here is Toronto, could this really be spring? I hope you all get to enjoy the sunshine over the weekend, I know I will! I am going to brave the St. Patty’s Day crowds later to catch up with my sister over a glass of wine. Tomorrow it’s lunch at my favourite vegan cafe Fresh with my parents, who are visiting. And Saturday, I get to cook dinner for one of my dearest friends who I haven’t seen in far too long. I wish you all a wonderful weekend, and highly recommend picking up a bunch of fresh tulips, as they’re sure to brighten anyone’s day.

xo Robin

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