Author: PatagoniaLlami

Fried Tofu With Thai Special Sauce
Photo by Sri Mallya

Serves
3

Author Notes

Fried Tofu With Thai Special Sauce is a spicy and delicious, flavorful dish that can be served with steamed rice for lunch or dinner. The recipe is vegan and gluten free. ( This is the recipe from my own blog) —Sri Mallya

Ingredients

14 ounces

Tofu

Oil for frying

¹/₂ teaspoon

Vegetable oil

¹/₂ teaspoon

Cumin seeds

1

Onion chopped

6

Garlic cloves

1 teaspoon

Ginger grated

1

Lemon grass chopped

1 piece

Tamarind

1 tablespoon

Coconut grated

2

Green chilies

5 sprigs

Cilantro chopped

¹/₂ teaspoon

Cayenne powder

¹/₄ teaspoon

Turmeric powder

1 teaspoon

Dried basil leaves

1 tablespoon

Tomato ketchup

1 teaspoon

Soy sauce

1 teaspoon

Worcestershire sauce

1 teaspoon

Sriracha chile sauce

1 tablespoon

Brown sugar

Salt to taste

Directions

In a pan on medium heat add oil, cumin seeds, chopped onion, chopped ginger and garlic, lemon grass and saute until onions turn light brown in color.

Now in a blender add the sauteed ingredients from the above step, tamarind, grated coconut, coriander leaves and green chilies. Add about half cup of warm water and blend it to a smooth paste.

Transfer the paste to a pan on medium heat. Add turmeric powder, cayenne powder, soy sauce, worcestershire sauce, ketchup and sriracha sauce.
Add water for desired consistency, dried basil leaves and salt to taste and bring it to a nice boil. Sauce is now ready.

Heat oil for frying. See that atleast 40 % of the pan is covered with oil.
Drain the tofu so that its reasonably dry. I press them between the kitchen towel to remove any excess water.

Cut them into desired shape (triangle, rectangle, cube) and sprinkle salt on them.

While the tofu is warm, add it to the prepared sauce and toss well till they are coated. Garnish it with coriander leaves or cilantro and serve immediately with steamed rice or your favorite side.
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March 9, 2025
Baked Zucchini Bread Oatmeal
Serves
4-6

Author Notes

Vegan and Gluten Free Baked Zucchini Bread Oatmeal – a nice alternative to traditional oatmeal and just as easy! —Michelle – The Fresh Direction

Ingredients

2 tablespoons

chia seeds

¹/₄ cup

water

2 cups

rolled oats

¹/₃ cup

raisins

1 teaspoon

baking powder

1 teaspoon

ground cinnamon

¹/₂ teaspoon

ground nutmeg

1 pinch

sea salt

1 ¹/₄ cups

grated zucchini

2 cups

plain, unsweetened almond milk

¹/₄ cup

smooth almond butter

1 teaspoon

vanilla extract

²/₃ cup

chopped pecans or walnuts

¹/₄ cup

maple syrup

2 tablespoons

coconut oil, slightly melted

1 teaspoon

cinnamon

Directions

Preheat oven to 375F. Grease a 10″ skillet or an 8″x10″ pan with some coconut oil.

In a small bowl, whisk together the chia seeds (or ground flax) and water. Set aside for at least 10 minutes.

In a large bowl, combine all the dry ingredients (oats, raisins, baking powder, cinnamon, nutmeg, salt). Then, stir in the shredded zucchini. In another bowl, combine all the wet ingredients (milk, almond butter, chia egg, vanilla). In another small bowl, combine nuts, maple syrup, coconut oil and cinnamon.

Sprinkle the dry mixture into the greased skillet/pan. Pour the wet mixture over the dry mixture and give the pan a couple shakes and bang it on the counter to ensure it is all evenly distributed. Now, evenly pour the nut/syrup mixture over the top. Add a few extra whole pecans on top if you wish.

Bake at 375F for 30-35 minutes. Allow to cool slightly before serving.

Serve warm with some extra milk, a sprinkle of cinnamon and a scoop of almond butter if desired
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March 9, 2025
Creamy Curry Egg Noodle Soup
This creamy noodle soup from recipe production assistant Mehreen Karim is like a bowl full of warm hugs. The quick umami-packed broth is made by enriching store-bought vegetable broth with creamy tahini and robust Thai red curry paste, then loaded with chewy egg noodles and wilted kale. (Just make sure you use shrimp free curry paste.) To make this dish vegetarian, be sure to use shrimp-free curry paste; to make it vegan, substitute rice noodles for egg noodles, agave for honey, and coconut oil for butter. Be sure to save any extra broth—it’s great paired with fragrant rice, tofu, or even spiralized zucchini.

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Ingredients

1

large leek or 2 medium leeks

2

Tbsp. vegetable oil

5

large garlic cloves, finely grated

¼

cup (or more) Thai red curry paste

4

cups low-sodium vegetable broth

⅓

cup tahini (such as Soom)

3

Tbsp. honey

1

Tbsp. soy sauce

1

Tbsp. unseasoned rice vinegar

12

oz. wide egg noodles

1

small bunch Tuscan kale, ribs and stems removed, leaves torn into small pieces

2

Tbsp. unsalted butter

Preparation

Step 1

Trim dark green top from leek; discard. Slice white and pale green parts ½” thick. Place in a large bowl, cover with water, and rinse, separating rings to remove dirt. Drain; pat dry.

Step 2

Heat oil in a large pot over medium. Cook half of the leek, stirring occasionally, until softened, about 2 minutes. Add garlic and ¼ cup curry paste. Cook, stirring occasionally to coat leek, until fragrant and curry is brick red, about 2 minutes. Add broth, tahini, honey, soy sauce, vinegar, and 2 cups water and stir to combine. Increase heat to high and bring liquid to a boil. Reduce heat to low, cover pot, and simmer 20 minutes. Taste soup; stir in more curry paste and season with salt.

Step 3

Meanwhile, cook noodles in a large pot of boiling salted water according to package directions, stirring occasionally, until al dente. Drain and set aside.

Step 4

Add kale, butter, and remaining leek to soup and simmer, uncovered, stirring occasionally, until kale and leek are softened, 5–7 minutes.

Step 5

Divide reserved egg noodles among bowls; ladle soup over.
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March 9, 2025
Israeli Couscous Salad
Serves
6

Author Notes

A little bit addictive Israeli and somewhat Greek salad–for hot nights and next-day lunches or picnics. A grilled tuna fillet on top makes a beautiful summer main. Alone, it is easily adapted for vegans or for use with other vegetables. Fun to add chopped olives, capers, etc. if you’d like. —Alyce Morgan

Ingredients

1 ¹/₄ cups

Boiling water

1 cup

Israeli or pearl couscous

Olive oil

kosher salt +fresh ground pepper

2

English cucumbers, diced

3

Tomatoes (small), seeded + diced (cut in half and squeeze seeds out; chop rest)

¹/₂ cup

Parsley, chopped

2 tablespoons

Oregano, fresh (or 1 teaspoon dried)

1

Yellow bell pepper, diced

4

Scallions, minced (green + white parts)

3

Garlic cloves, finely minced

¹/₃ cup

Feta cheese (about 2 ounces), chopped. Reserve a bit for garnish.

1 teaspoon

Lemon peel, grated

Juice of one lemon

Crushed red pepper

Directions

Pour 1 1/4 cups boiling water over the Israeli couscous in a medium pot and bring to a boil. Lower heat, cover and simmer about 8 minutes or until tender. Drizzle with a little olive oil and sprinkle with a bit of salt and pepper. Set aside uncovered.

Meanwhile, in a large bowl, stir together the cucumbers, tomatoes, fresh herbs, peppers, onions, garlic, feta, and lemon peel. Add the couscous and mix. Drizzle lemon juice over all, season well with a good pinch of crushed red pepper, kosher salt and black pepper, and stir well. Drizzle with 3 tablespoons olive oil and mix well. Taste, re-season if necessary, and serve at room temperature. Good cold next day or two for lunches and picnics.
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March 9, 2025
Coconut Brussels Sprouts Gratin
Step 1

Preheat oven to 350°. Bring 4 cups water to a boil in a medium saucepan.

Step 2

Meanwhile, using a chef’s knife, remove stems from each brussels sprout, then cut each head into quarters through stem end.

Step 3

Season boiling water with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton salt, then add brussels sprouts and cook 4 minutes. Drain brussels sprouts in a colander and run the coldest possible tap water over sprouts, about 30 seconds. (Because the brussels sprouts will be baked, cold tap water works just as well as an ice water bath here; they don’t need to be completely cooled.) Turn out brussels sprouts onto a kitchen towel and let drain.

Step 4

Whisk together lemon zest, coconut milk, oil, pepper, nutmeg, and remaining 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a baking dish just large enough to fit brussels sprouts.

Step 5

Add brussels sprouts to baking dish and gently toss to coat. Scatter breadcrumbs over and bake, uncovered, until top is golden and coconut milk has thickened slightly, 30–35 minutes. Let cool 10 minutes before serving.

Wild Garlic dehydrated Chia Crackers by Kirsty Wright

Makes
12 large crackers

Author Notes

I love to forage for local weeds and use them in my meals. Greens don’t always come cheap and growing ones own is always best. You can also forage locally for lots of free foods. In the springtime we have wild Allium (wild garlic). It is a bit like spinach in it’s appearance and has a strong garlicky flavour. This recipe will require a dehydrator or an oven on it’s lowest temperature no higher than 115F to preserve those living enzymes. For those who are not bothered about raw food, you can do the same but put them in the oven higher if you wish. They go very well with vegan cheeses, or for those who eat dairy any cheeses, and can be used instead of bread as a highly nutritious staple. —kirsty Hawkshaw

Ingredients

1

juiced fennel bulp
1

juiced carrot
1

juiced beetroot
1 cup

milled chia seeds
1

juiced lemon (whole lemon if it’s organic)
1 tablespoon

nutritional yeast
¹/₄ cup

maple syrup
1

thumb of juiced ginger
1 teaspoon

Ras El Hanout spice (moroccan style spice mix with rose petals)
1

large handful of wild garlic (or spinach and a clove of garlic)
1 pinch

salt

Directions

First juice all the juicing ingredients. For a thicker crackers you can blend all the vegetables with a cup of water in a vitamix instead! Add the milled chia seeds and blend really well. The mix should resemble a batter that is like a pancake mix, add a little water if it’s too thick. On a teflex sheet spread the mix really thinly, take your time doing this and make sure it’s nice and even. Score the crackers as you wish. You can also add a slice of tomato thinly in each square, or snip some wild garlic and place a leaf on each cracker. Dehydrate at 115 overnight, once one side is dry gently peel the teflex sheet ‘back’ from the crackers and turn them over until completely crisp. Store in an airtight container. If you want a flexible cracker dehydrate for less time and use it as a wrap for an avocado and watercress filling.