Showing posts with label herbs. Show all posts
Showing posts with label herbs. Show all posts

Sep 5, 2020

green curry


Time: 30 minutes
Dishes: large pot

Heads Up! basil or cilantro, green curry paste, 2 light coconut milk 

Hello, hello Dear Readers!

Today's vegetarian, vegan and meatless dish is really easy and fast and tastes amazing! When we lived in Austin, there was a Thai place that made curry that was more of a soup and I've been wanting to recreate that for ages. 

Here it is! As great as I remember it!

I used jarred green curry paste (check for shrimp paste in the ingredients), but you can make your own with little fuss, but even that was too much for me on a weeknight.

Cooking Tip: cook your paste in 1/4 cup coconut milk (not oil) until the paste releases its flavors, before adding the rest of the milk. (I was low on green curry paste so I added a tablespoon of red to my dish - you know, whatever it takes!)

An aside: Please be aware that there are brands of coconut milk (Arroy-D and Chaokoh) that use and abuse monkeys to pick their coconuts (as of 9/2020). Please choose a more compassionate brand of coconut milk. Source

This curry has tofu, peppers, zucchini and spinach, but feel free to add Gardein scallopini if you want, or just extra vegetables - that never fails! Keep in mind you will need fresh herbs at the end - either basil or cilantro, depending on the diners. 

Add a squeeze of lime at the end and enjoy!

Speedy Cooking Tips:

  • Prepare your rice right away (if using).
  • Get all the ingredients out and prepare the pot.
  • Press the tofu for 5 minutes.
  • Cook the curry paste with 1/4 cup of coconut milk.
  • Chop the vegetables while the paste cooks; add as it is ready.

Green Curry

Makes 4 servings 


Serve with rice

1. Base: Cook the curry paste and the 1/4 cup coconut milk in a large pot over medium heat. Stir and cook until the paste has released its aroma, about 3 minutes.

3 to 5 tablespoons green curry paste

1/4 cup of (14-ounce) can light coconut milk**

2. Soup: Add the rest of the liquid ingredients to the Base. Bring to light boil over medium-high heat and reduce to simmer over medium heat:

1 (14-ounce) can light coconut milk**

remainder of other can light coconut milk**

2 cups vegetable broth

2 tablespoons tamari

3. Vegetables: Add the vegetables to the soup as they are ready. Cook the soup until the vegetables are tender, about 10 to 15 minutes:

1-pound regular tofu, pressed 5 minutes, cubed

1 bell pepper, sliced

1 zucchini, sliced

3 scallions, sliced

zest of a lime

4. Greens: When the vegetables are tender add the spinach and cook to wilt:

4 to 6 cups baby spinach

5. Serve: When the spinach is tender add the herbs and lime and serve:

1/2 cup cilantro or basil, chopped

juice of the lime zested




** Need a total of 2 (14-ounce) cans of light coconut milk.



© 2020 Copyright Zsu Dever. All rights reserved.

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Sep 4, 2010

breakfast focaccia


Yum! Yum!
I love that this whole wheat focaccia has turned out delicious for a second time and it only takes two hours to make, including the rise. Focaccia tends to call for at least a half cup of olive oil, but I am cutting down and was able to make this still taste great with 2 Tablespoons of olive oil.

I topped the focaccia with my Breakfast Scramble of tofu, onions, garlic, nutritional yeast and added roasted peppers (still have lots!) and fresh herbs from my kitchen garden. I encourage everyone in the coming season to plant one - I have basil, rosemary, sage, parsley, oregano, lavender and thyme growing right outside of my back door. I tried growing in pots, but I do not have quite the success with it because I would need to feed the pot regularly - I tend to forget doing that and the plants stay small and compact. 

This brunch was great and it called for hardly any work from me.  

Cost Breakdown:
flour: $1.50
herbs: $0
tofu: $2
nutritional yeast, onion, garlic: $1
pepper: $1
Total to feed a family of 6: