Do you smell what’s in that pot?
Why yes! It is a pot-full of fresh veggies with delicious coconut milk and curry simmering to Thai perfection.
Yesterday Susan came over to help me with the wedding invitations since we’re making them ourselves.
Let me just make it clear that DIY projects for weddings are so much fun! If you haven’t considered doing that for your own wedding, then I highly recommend that you give it another thought. As long as you have 2 great friends (or more) who are willing to help, it’s definitely the way to go for a cost friendly wedding–and along the way, you get to share so many fun memories with them! What’s there to lose?
[Sleep deprivation and staying awake into the wee hours of 1:30 a.m. doesn't count]
This, my friends, is what happens when you stay up late. That flower just climbed up to my hair!
As you may already know, I love to cook and bake for others because it makes me feel happy and content. I truly enjoy the whole process of coming up with a recipe for a loved one, with the hope that the food will make them smile from the inside out.
Naturally, I wanted to feed Susan dinner that was healthy but delicious! *Note the Korean lady in me*
So off to my kitchen chambers I went and came up with this vegan recipe. Not to worry though, because the addition of tofu amps up the protein, and if desired, one can easily add cashews or even peanut butter into the mix. I’m even curious how this recipe would taste if I were to add Tempeh or chickpeas.
Vegan Thai Curry with Tofu *GF*
Makes 4 large servings
- 14.5 oz stewed tomatoes
- 1 C full fat coconut milk
- 2 C vegetable broth
- 1 TBSP olive oil
- 2 C fresh sugar snap peas
- 3 large diagonally sliced carrots
- 14 oz. block of firm tofu (cubed in 1″x1″)
- 3 cloves chopped garlic
- 2 TBSP fresh chopped ginger
- 1 TBSP lime juice
- 3 tsp arrowroot powder***
- 2 tsp curry powder+1/2 tsp chili powder
- 2 TBSP brown sugar
- 1/2 tsp salt
- 1/4 C chopped basil
- Heat a medium sized pot on medium-high heat. Pour in the olive oil and let it warm up for a few seconds. After having sliced the carrots, cook them in the hot pot for approximately 5 minutes. Toss every now and then with a wooden spoon.
- Add the vegetable broth, stewed tomatoes, and coconut milk. Let it cook until it begins to lightly simmer. Add the snap peas, brown sugar, curry, chili, lime juice, basil, garlic, and ginger. Stir it well and then add tofu and arrowroot powder.
- Bring the heat down to medium and stir occasionally while it cooks for 8-10 more minutes, or until the snap peas are thoroughly cooked, but not mushy in texture.
- Serve over a bowl of rice or glass noodles. Garnish with basil for presentation.
***Arrowroot powder may be replaced with cornstarch if you don’t have it available.***
The flavors of this dish are subtle yet full of boldness all at the same time! It’s not spicy for those who are spice-intolerant and it has a hint of sweetness from the brown sugar, as well as a mild tang from the lime juice.
It was satisfying but easy on digestion due to the fact that it’s a gluten free dish. And the best part of all? It was Susan and mom+dad approved.
I’ve been loving Bear Naked’s Banana Nut granola like no other! Hubba hubba…
What I really like about Bear Naked granola is that the ingredients are mostly wholesome and natural. There aren’t many strange additives and it seems to be minimally processed. It’s kind of difficult to stop at just a few bites, and I’m practically adding it to everything in sight. Today, this granola went into pancake batter once the batter was plopped up on the skillet–a la Kath style.
Hodgson Mill’s GF flax pancake mix. Everything topped with sunflower seed butter and Greek Yogurt
And lightly drizzled with honey. Some cakes were studded with bananas too. Love the caramelization!
I hope you have a wondrous day and God bless y’all!
Can you stop eating granola at just one bite?! Your fave way of eating it?
Thai food, yay or nay? Have you ever made it yourself?
Ever considered a DIY wedding before? What sites inspire you for DIY projects?