Sunday, September 16, 2012

Thai it!

Okay, yes, that was a very cheesy title. Er, I mean silly, since vegans don't eat cheese. Maybe I should just stop now.

I decided to experiment tonight with a Thai coconut curry. It was a night to use up veggies in the fridge and throw together a quick dinner with what I had on hand, so I had the following to work with:
- 1 package pressed tofu (which I cubed)
- 1 Japanese eggplant (which I sliced into thin slices)

- 1 very large box of snow pea tips - it's taking us forever to get through this thing! Thanks Costco!

- 1 package spinach noodles

- 1 can light coconut milk (I love Trader Joe's!)

- 1 jar Thai green curry paste

Here's what I did to put the meal together:
1) Heat a large skillet and spray with cooking oil.
2) Add the eggplant and saute for a few minutes until they start to go softer and begin to get translucent. Add a bit of water to the pan if they start to stick.
3) Add a bunch of the pea tips. Basically you want so much that you can't add any more in to the pan. They shrink down A LOT, so use as many as you can fit. Saute them for a while until they start to shrink.
4) Add the tofu cubes. Toss with the eggplant and pea tips.
5) Add the coconut milk and about 1 Tbsp (15 ml) of the curry paste). Stir to coat everything in the pan, then simmer on low for about 5-10 minutes.

6) Cook the spinach noodles, or another noodle of your choice as per package directions. When done, drain off water and toss with the mixture in the skillet.

Here's the final product:

The whole dinner probably only took me about 20 minutes to make and was quite tasty. It makes around 4-6 servings, depending on how big your serving is. Vegan cooking doesn't always have to be a long, drawn-out process. Sometimes a quick meal with whatever you have on hand is both easy and delicious!

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