Coconuts for Easy Veggie Coconut Curry!

Coconuts for Easy Veggie Coconut Curry

A few weeks ago, after returning from an amazing tropical vacation in Belize with the Hubby and Fam, I decided to whip up this tropical dish to help keep that vacation high alive! I love all types of ethnic foods and different spices. However, please note, because some people get confused:  Just because something has spices, that does NOT mean it is spicy! This dish is loaded with healthy veggies and best of all, you can really make this dish your own by adding or subtracting the veggies that you like.  I loaded up this dish with tons of veggies, and because of that, I happened to have leftovers for days! So definitely note that this makes A LOT OF FOOD.

I adapted this dish from an AMAZING food blog called, The Minimalist Baker. Her dish looked so delicious, but I wanted to add noddles and more vegetables. But do check out her recipe if you want something more minimalist…hehe.

Coconuts for Easy Veggie Coconut Curry at speckledyellow.com

Now, the serving size is normally for 4, but because I added so many veggies and noodles, I would say this could easily serve 6 people.

Ingredients

1 Tbsp coconut or olive oil
1 Bell Pepper
1 small head of Broccoli, diced
1/2 Small Green Cabbage, chopped
1 8oz can of Sliced Bamboo Shoots
2 Large Carrots, diced
1 Tiny Yellow Onion, diced
4 Garlic Cloves, minced
1 Tbsp curry powder
pinch cayenne powder
2 cans coconut milk
1 cup veggie stock
1 package of rice vermicelli noodles
sea salt and pepper to taste

Directions:

1. Heat a very large pot, saucepan, or wok over medium heat with 1 Tbsp coconut or olive oil. Add the onion, garlic, ginger, carrot, broccoli, cabbage, and red pepper. Cook, stirring often until softened 10-15 minutes. Add the bamboo shoots and cook for another 5 minutes.

2. Add in the curry powder, cayenne powder, veggie stock, coconut milk and some salt and pepper. Bring to a simmer and then reduce the heat a bit and continue cooking for 10-15 minutes. Taste and season more if needed!

3. While the curry is cooking, follow the directions on the back of package to cook the rice vermicelli noodles. (Most say to cover with hot water and let stand for 10-15 min).

4. You have two options for serving:
a. Serve the curry over the vermicelli noodles.
b. Mix the vermicelli noodles into the curry so they really take on all the spices and curry flavor! This is my favorite option. I    recommend mixing the noodles in with the curry and letting them sit and soak up all the flavors for a few moments before serving!

Coconuts for Easy Veggie Coconut Curry at speckledyellow.com

Coconuts for Easy Veggie Coconut Curry

Recipe adapted from the Minimalist Baker

Spicy Baked Marinated Tofu with Cabbage-Veggie Stir Fry

Spicy Baked Marinated Tofu with Cabbage-Veggie Stir Fry

This is by far one of the best tofu dishes I have ever had!!! It has the perfect amount of spice and flavor to satisfy your belly, and I love how the cabbage-veggie stir fry creates a mix of vibrant colors! Also, fast fact, WebMD says that cabbage helps with stomach pain, morning sickness (calling all you pregnant ladies), and it’s also used to prevent weak bones and cancer! It’s one of the lowest calorie veggies and is packed with antioxidants and vitamins A and K!!!! Also, this dish is HUSBAND APPROVED!

*Notes: Tofu needs to be marinated for 30-40 minutes. Preheat oven to 350 degrees f.Spicy Baked Marinated Tofu with Cabbage-Veggie Stir Fry

 

Ingredients…

Baked Tofu
1 block extra firm tofu
2 Tablespoons extra virgin olive oil
2 Tablespoons hot sauce
1 Tablespoon low sodium tamari sauce (or low sodium soy sauce)
2 large garlic cloves minced
1 teaspoon paprika
1 teaspoon sesame oil
1 teaspoon white cooking wine
a dash of salt and pepper

Cabbage Veggie Stir Fry
1 Tablespoon extra virgin olive oil
2 cups green cabbage chopped
2 cups red cabbage chopped
2 small/medium sized carrots sliced
1 red bell pepper chopped
1 1/2 teaspoon paprika
1/4 heaping teaspoon red pepper flakes
1/8 heaping teaspoon cayenne pepper
1 1/2 teaspoon rice vinegar
1 1/2 teaspoon low sodium tamari sauce (or soy sauce)

*Heaping means: a little more than what’s listed*

Garnish
toasted sesame seeds

 

TOFU Directions……

*Make sure to preheat oven to 350 degrees f

1. Open the tofu package and using paper towels and your hands gently press on the tofu and let excess water out. Do this until most of the water is gone. Slice the tofu into small rectangular shapes.

2. In a small bowl, combine the olive oil, hot sauce, tamari (or soy sauce), minced garlic, sesame oil, white cooking wine, and a dash of salt and pepper. Mix until blended.

3. Dip each piece of tofu into the liquid mixture to coat each side. Then set the tofu aside in a separate bowl, adding any remaining mixture, and marinate for 30-60 minutes in the refrigerator.

4. Spray a baking sheet with nonstick cooking spray (I use nonstick olive oil spray), then spread the tofu out evenly.

5. Bake at 350 degrees F for 30-40 minutes (cooking time depends on how thin or thick the pieces are. If they are cut thicker I would leave them longer in the oven and vice versa!)

6. Flip ’em over and cook the other side for 15-20 mins.

7. Place on top of the veggie mixture and sprinkle on some toasted sesame seeds!

Cabbage Veggie Stir Fry Directions….

1. Place all of the chopped veggies in a large bowl.

2. Mix the olive oil, smoked paprika, red pepper flakes, cayenne pepper, rice vinagr, and tamari sauce (or soy sauce) in a small bowl.

3. Add the small sauce mixture to the large veggie bowl and stir until the veggies are coated evenly.

4. Use a deep frying pan or stir fry pan and stir fry the veggie mixture on medium to medium/high heat until the carrots are semi-soft around 15/20 minutes.

5. Add salt and pepper to taste. Serve alone with the tofu or over rice or noodles!

Spicy Baked Marinated Tofu with Cabbage-Veggie Stir Fry Spicy Baked Marinated Tofu with Cabbage-Veggie Stir Fry

Recipe adapted from Divine Healthy Food (all vegan) . A must check out with delicious recipes!!!!!!

Healthy Vegetarian Refried Beans

Healthy Vegetarian Refried Beans Since I live off of a mostly vegetarian diet, beans are super important to me to get that protein that my body craves! I absolutely love beans and I love refried beans, but sometimes after you eat refried beans, you feel a little fried yourself. So, I wanted to adapt some refried bean recipes I have seen, and meet my needs by creating a healthy protein packed dish. I eat this as a complete dinner with corn tortillas, even sometimes adding cheese, or, I grab some low-salt nacho chips and snack on it like a dip!

Ingredients
(Please note that I do not use onions in my cooking. If you would like to use onions feel free, just omit the garlic!)
2 TBSP extra virgin olive oil
2 large garlic cloves
1/2 TBSP cumin powder
1 jalapeño chile, seeds scooped out and finely chopped
3 cans pinto beans, cooked, strained, and rinsed well
1 cup vegetable stock
1/2 tsp sea salt

Click below for directions and more pictures!  Continue reading

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