Hey guys!

I wanted to share the recipes for the vegan meals I made on Christmas. I chose Thai food a) because it’s delicious and b) because Vegetarian Times did a piece on how Thai philosophy emphasizes health by eating seasonal foods and balancing the “four basic elements of life: earth, water, wind, and fire.” I wanted a nice, hearty meal with kick and these dishes provided just that!

Stir-Fried Tofu
Recipe from Vegetarian Times, January 2010 issue

Ingredients

• 1 tbs. low-sodium soy sauce
• 1/2 tsp. red bean paste, or miso (I used the brown paste I had on hand from the miso soup I made for Thanksgiving)
• 1/2 tsp. white peppercorns, roasted and ground, or 1/2 tsp. white pepper
• 1/4 tsp. salt
• 1/4 tsp. cayenne pepper
• 1/8 tsp. ground cloves
• 1 tbsp. canola oil
• 1 clove garlic, minced (1 tsp.)
• 1 19-oz pkg. extra-firm  silken tofu, drained and cut into bite-sized pieces
• 1 tbsp. minced fresh ginger
• 1 green onion, finely chopped (2 tbsp.)
• 1 tsp. sesame oil

Directions

• Combine soy sauce, bean paste, peppercorns, salt, cayenne, and cloves in small bowl. Set aside.
• Heat large skillet or wok over medium high heat 1 minute. Add oil, let warm 30 seconds, then add garlic. Stir-fry 6 to 7 seconds, or until garlic is pale golden. Add tofu, then add bean paste mixture and ginger. Cook 1 to 2 minutes, or until tofu is heated through, shaking pan or gently stirring to toss tofu in spice mixture. Stir in green onion and sesame oil. Transfer to bowls, and serve warm.
• Nutritional information per 1/2 cup serving: 115 calories, 8g fat, <1g fiber, 6g protein

Citrus Salad
Recipe from Vegetarian Times, January 2010 issue

Ingredients (Dressing)

• 2 tbsp. agave syrup
• 1 1/2 tbsp. lime or lemon juice
• 1 tbsp. low-sodium soy sauce
• 1/4 tsp. red pepper flakes

Ingredients (Salad)

• 2 oranges or blood oranges
• 1 grapefruit
• 1/2 cup coarsely chopped arugula
• 1 shallot, peeled, thinly sliced crosswise, and loosened into strands (1/4 cup)
• 1 tbsp. coarsely chopped mint leaves
• 2 tbsp. crushed roasted peanuts or dry-roasted almond slivers, for garnish
• 1 tbsp. toasted sesame seeds, for garnish

Directions

• To make dressing: Mix all ingredients together in a bowl. Taste for balance of sweet, sour, and spicy, adjusting seasonings as necessary. Set aside.
• To make salad: Slice ends off oranges and grapefruit. Stand fruit on cutting board, and slice away skin and pith from outside with knife. Cut fruit segments from membranes, and transfer to bowl; toss lightly with arugula, shallot, and mint. Toss with dressing. Serve garnished with peanuts and sesame seeds.
• Per 1/4-cup serving: 142 calories, 3g fat, 3g fiber, 3g protein
• *Note: I changed this recipe when I made it by making it more of a green salad. I used 3 cups of arugula, one orange and half a grape fruit. I loved the taste this way and quenched my green salad craving.

Fried Brown Rice
The Cranky One’s Recipe

Ingredients

• One cup of long-grain brown rice cooked as instructed on its package
• 1/2 tbsp. sesame oil
• 2 scallions chopped
• 1/2 cup diced red onions
• 1 tbsp brown rice vinegar

Directions

• Heat sesame oil, scallions and red onion in large skillet over medium heat. Once onion is slightly browned, add cooked brown rice. Once brown rice mixture is warmed, add brown rice vinegar, remove from heat and enjoy.
• Nutritional information per 1/2 cup serving: 163 calories, 6g fat, 2.3g fiber, 3g protein

What is your favorite Thai dish?

<3,

The Cranky One

Tags: entrees, thai food, vegan, vegan recipes, vegetarian, vegetarian recipes