Hoisin Eggplant with Tofu

I didn't realize how much I liked eggplant until I tried a Japanese eggplant over a traditional Italian eggplant. Japanese eggplants are thin and long and have a lot less water in them, making them tender and soft without being rubbery. A long, slow cooking process yields the best result in my opinion. In the end you will be left with a caramelized, naturally sweet piece of eggplant that is perfectly tender without being mush. If you can't find Japanese eggplants, simply substitute for one large Italian eggplant and definitely do not skip the salting process!
 
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Tender Japanese eggplant, bell peppers, sweet onion and herbs slowly caramelized with tofu then simmered in a hoisin-chile sauce. A perfect meal to serve over rice or quinoa or eat in a big bowl alone.

Hoisin Eggplant with Tofu
serves 4
2 japanese eggplants, unpeeled, large dice
sea salt
1lb extra firm tofu, drained and pressed, medium dice
4 tbl melted coconut or canola oil, divided
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 large sweet onion, halved, thinly sliced
4 garlic cloves, minced
1/2 cup tamari
1/3 cup hoisin sauce
1/4 cup water
2 tsp cornstarch
2 tsp sriracha or your favorite chili sauce
3 tbl cilantro, roughly chopped
12 mint leaves, roughly chopped
2 cups cooked jasmine rice

Once the eggplant is chopped, sprinkle it with 1 tsp of salt and set aside on paper towels for 10-15 minutes while you cut the remaining vegetables.
In a large non-stick saute pan, add 3 tbl of oil. Pat the eggplant dry and add the eggplant and tofu to the pan. Cook over medium-high heat for 15 minutes, stirring often.
Add all of the bell peppers, onion, garlic, 1/4 tsp salt and the remaining 1 tbl of oil and saute 10 minutes more until the peppers have softened.
In a small bowl combine the tamari, hoisin, water, cornstarch and sriracha. Whisk until the cornstarch has dissolved. Add to the vegetables and simmer for 15 minutes.
Add the cilantro and mint and serve over rice.

Thai Chicken Coconut Soup (Tom Ka Gai)

This vegan version of Tom Ka Gai has all of the flavor you would expect in a traditional bowl of Thai soup. All of the ingredients can be easily found at any Asian grocery near you but if you don't have the access, substitute Thai basil for regular basil, tamari for soy and palm sugar for brown sugar. The flavor will be different of course, but still delicious and close enough to the real thing.

 
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Coconut milk tames down the otherwise very spicy broth of this Thai chicken soup. Green chiles, cilantro, Thai basil and lemongrass give light floral touches that work perfectly with coconut, lime and ginger.

Tom Ka Gai- Thai Chicken Coconut Soup
serves 3
2 tbl coconut oil or extra virgin olive oil
1 1/4 cup sliced chanterelle mushrooms
8 oz vegan chicken strips (thawed if frozen)*
3 garlic cloves, minced
1-1 inch piece fresh ginger, minced
1 serrano chile, minced
1 lemongrass stalk, white parts only, minced
3 cups vegetable broth
1-15oz can coconut milk
3 tbl fresh cilantro, minced, divided
3 tbl fresh thai basil, minced, divided
1 tbl palm sugar (or organic brown sugar)
1 tbl tamari
1 tbl lime juice
2 tsp sambal or any hot chile paste

In a medium sized pot, saute the mushrooms in oil over medium-high heat until browned, 5-7 minutes.
Add the chicken, garlic, ginger, chile and lemongrass and saute 5-7 minutes more until the chicken has lightly browned.
Add the broth, coconut milk, half of the cilantro, half of the basil, sugar, tamari, lime juice and sambal. Bring to a boil, reduce to a simmer and cook for 15 minutes.
Taste to season with salt, if necessary and garnish with the remaining herbs.
* for a gluten free version of this soup, use drained and pressed tofu.

Red Curry Chickpeas & Garlic Kale

Curries are easy to make with the help of premade curry pastes. This dish uses red curry paste along with tomatoes and coconut milk to create an immensely flavorful sauce to soak the vegetables in.


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Chickpeas, russet potatoes, carrots and tomatoes slow simmered in coconut milk and red curry paste with fresh basil and garlicky kale.

Red Curry Chickpeas
3 tbl coconut oil, divided
1 medium red onion, small dice
5 garlic cloves, minced, divided
1 carrot, 1/4" slices
1 russet potato, peeled, medium dice
1-15oz can chickpeas, drained and rinsed
1 tbl red curry paste
1 cup coconut milk
1 cup diced tomatoes
1 tbl tamari (or coconut aminos for gluten free)
1 tbl lime juice
1 tbl palm sugar (or organic light brown sugar)
8 thai basil leaves, roughly chopped (or regular basil)
salt and pepper
1 head kale, stems removed, roughly chopped

Saute the onion and 3 garlic cloves in 2 tbl of coconut oil until tender, 5 minutes.
Add the carrot, potato, chickpeas and red curry paste and season with salt and pepper. Cook 5 minutes more.
Add the coconut milk, tomatoes, tamari, lime, palm sugar and basil. Bring to a boil, reduce to a simmer and cover. Cook for 20 minutes or until the potatoes are completely cooked through.
In another saute pan, combine 1 tbl of coconut oil and the remaining garlic and turn on the heat. Once the garlic is fragrant, add the kale and season with salt and pepper. Once the kale has wilted, add 1/2 cup water and continue to cook until all of the water has evaporated.

Lobster Mushroom Crispy Spring Rolls with Yellow Curry Dipping Sauce

Lobster mushrooms are huge, red and don't look like something you should be able to eat. But going along with my theory that the worse the mushroom looks the better it is, these taste pretty awesome!
Any mushroom will do for these in regards to both the dry and the fresh.  Hen of the Woods and Morels would also be great alternatives.

Dried cremini and fresh lobster mushrooms, napa cabbage and ginger wrapped tightly into crispy spring roll wrappers served with coconut dipping sauce and crisp cucumber slices.

Lobster Mushroom Crispy Spring Rolls
makes 6 spring rolls
1 oz dried cremini mushrooms
2 tbl extra virgin olive oil
1" piece fresh ginger, minced
2 garlic cloves, minced
4 scallions, minced
2 cups minced lobster mushrooms
2 tsp tamari
salt and pepper
2 cups thinly shredded napa cabbage
3 tbl chopped cilantro
12 spring roll wrappers
1/4 cup cornstarch
canola oil for frying
1 cucumber, thinly sliced

Bring two cups of water to a boil. Remove from the heat and add the dried mushrooms. Soak for 10 minutes until soft, mince and set aside.
Saute the ginger, garlic and scallions in olive oil until fragrant and tender, 3-4 minutes. Add the lobster and cremini mushrooms and cook until crispy, 10 minutes. Add the tamari and a pinch of salt and pepper. Add the cabbage and cilantro and cook until wilted, 5 minutes.
Set the mixture aside and set up your wrappers. Set out 6 and then double up. Brush the edges with water. Place 3 tbl of mixture in the bottom half of each wrapper. Roll in the sides of the wrappers and then up like a burrito. Place seam side down on a plate.
Once all of the wrappers have been assembled, heat 1/2 inch of oil in a large saute pan. Pan fry, seam side down first until golden brown on all sides. Drain on a paper towel and sprinkle with a little salt.
Serve on a bed of cabbage with cucumber slices.

Yellow Curry Dipping Sauce1 tsp coconut oil
1/2" piece fresh ginger, minced
1 garlic clove, minced
1 tbl yellow curry paste
1-15oz can coconut milk
1 heaping tbl natural peanut butter
1 tbl organic light brown sugar
1 tsp sriracha
1 tsp lime juice
salt, to taste

Saute the ginger, garlic and curry paste in coconut oil until fragrant and toasted, 3 minutes. Add the remaining ingredients and simmer over medium-low for 15 minutes.

Split Pea Seitan Curry

Crock pot meals are awesome and I wish I thought more to use mine, but when I do, I sure do enjoy taking the night off from standing over the stove.

Slow simmered coconut and ginger broth with seitan, carrots, zucchini, green split peas and a homemade curry blend.

Split Pea Seitan Curry
serves 3
2 tbl extra virgin olive oil
8 oz seitan
1/2 tsp dried ginger
salt and pepper
2 cups water
1-15oz can coconut milk
1/2 cup dried split peas
1 zucchini, 1/2" slices
1 carrot, 1/4" slices
1/2" piece ginger, minced
3 garlic cloves, minced
2 tbl ground coriander
1 tbl cumin
1/2 tsp cayenne
1/4 tsp turmeric
3 tbl chopped, fresh cilantro
chili oil, for drizzling (optional)

Season the seitan with ginger, salt and pepper. Saute in olive oil until golden brown and slightly crispy.
Transfer to a crock pot with the remaining ingredients except cilantro.
Cook on high for 2 1/2 hours. Garnish with fresh cilantro and drizzle with chili oil.