Sweet & Sour Tofu Salad
Ingredients
| 2 Tbsp vegetable oil | 1 garlic clove, crushed | 500 g/1lb tofu (bean curd), cubed | 1 onion, sliced |
| 1 stick celery, sliced | 2 small red (bell) peppers, cored, seeded and sliced | 250 g/8oz snowpeas, trimmed and halved | 125 g/4oz broccoli, trimmed and divided into florets |
| 2 tbsp oyster sauce | 1 Tbsp tamarind concentrate | 1 Tbsp tomato puree | 1 Tbsp light soy sauce |
| 2 Tbsp sugar | 1 Tbsp white vinegar | pinch of ground star anise | 1 Tsp corn flour |
| (optional - 1 Tbsp fish sauce) | 1 carrot, cut into julienne strips | 125g/4oz thin green beans, halved | 1 Tbsp chili sauce |
| 1 Cup water |
Instructions
Heat the vegetable oil in a large, heavy-based frying pan or wok until hot. Add the crushed garlic and cook for a few seconds. Add the tofu in batches and stir-fry over a gentle heat, until golden on all sides. Remove with a slotted spoon and keep warm. Add the onion, carrot, celery, red pepper, snow peas, broccoli and green beans to the pan and stir-fry for about 2-3 minutes or until tender-crisp. Add the oyster sauce, tamarind concentrate, fish sauce (optional), tomato puree, soy sauce, chili sauce, sugar, vinegar and star anise, mixing well to blend. Stir-fry for a further 2 minutes. Mix the corn flour with the water and add to the pan with the fried tofu. Stir-fry gently until the sauce boils and thickens slightly. Serve the salad immediately on top of warm tofu
Stir Fried Vegetables
Ingredients
| 3 Tbsp Canola Oil (Spectrum) | 4 cloves garlic | 1 green pepper | 10 baby corns |
| 1 cup green beans (fresh or frozen) (Organic Meadow or Cascadian) | 2 cups mushrooms | 3 Tbsp water | 1 tsp soy sauce (Amano) |
| 1 Tbsp - ketchup (Muir Glen) | 1 tsp sucanat | 3 tomatoes | ¼ cup toasted Cashews |
Instructions
Mince garlic; slice broccoli stalks lengthwise and cut into bite size pieces; chop green pepper into bite size pieces; slice baby corn lengthwise, slice green beans into 1 inch pieces; slice mushrooms; cut tomatoes into wedges Heat oil in a Wok over high heat Stir fry garlic for a few seconds Add broccoli, green pepper, baby corn, green beans and mushrooms Stir Fry for 2 minutes Add water, soy sauce, ketchup and sugar Stir quickly and cook for 1-2 minutes until vegetables are lightly cooked by crisp Add tomato wedges and toasted cashews Stir briefly until heated through and serve
Sticky Rice - Basic Recipe
Ingredients
2 Cups Uncooked Sticky Rice
Instructions
Soak Rice overnight or for at least 4 hours, Drain and Rinse in Cold Water, Please rice in a steaming basket or vegetable steamer over boiling water, Cover and steam for 20 minutes, For uniform steaming, flip rice over for the last 5-10 minutes, Remove from boiling water and place in covered dish that is not air tight.
Spring Rolls
Ingredients
| Rice paper wraps | ½ cup shredded carrot | 2 garlic cloves - minced | ½ medium onion - finely chopped | 1 tsp grated ginger |
| 1 Tbsp Tamari or Soy Sauce | 1 Tbsp Sesame Seeds - toasted | ½ cup cabbage - finely chopped | 2 bunches green onions cut into one inch lengths | 2 oz rice noodles |
| 2 cups coconut oil |
Instructions
Place Rice Paper wraps in between water soaked towels. Marinate carrot with garlic, onion, ginger, soy sauce and toasted sesame seeds. Pour boiling water over rice noodles until soft. Drain and rinse with cold water. Remove towel from Rice Paper Wrap Place 1 tsp of marinated carrot mixture onto center of wrap. Add two pieces of green onion and 1 Tbsp cabbage and 1 Tbsp Rice Noodles. Fold Rice Paper wrap into a cylinder. Bring Coconut Oil to Frying Temperature Place rolls into oil until crispy and golden brown Place on paper towel to absorb excess oil.
Bananas in Coconut Milk
Ingredients
| 6 bananas | 2 cups coconut milk (Natural Value or Thai Kitchen) | 2 Tbsp Sucanat (or granulated sugar) | 1/2 tsp Sea Salt |
Instructions
Peel the bananas and chop into 2in/5cm segments. In a saucepan, heat the coconut milk with the sucanat/sugar and salt, Cook gently until the sugar dissolved. Add the banana pieces and cook gently for 5 minutes. Divide the mixture into 6-8 small bowls and serve warm.
Pad Thai
Ingredients
| 6 oz Rice Noodles | 2 cloves garlic | 4 Tbsp canola oil | 1 package vegetarian gourmet bites |
| 1 Tbsp fructose | 2 oz bean sprouts | 3 Tbsp roasted peanuts crushed | 3 Tbsp green onions - chopped |
| 3 pieces firm tofu cubed | 3 Tbsp lemon juice | 2 Tbsp cilantro - chopped |
Instructions
Soak rice noodles in hot water, heat oil in wok or frying pan, add garlic and fry until golden, add veat bits and sauté 2-3 minutes, gently stir in the tofu, reduce heat add lemon juice & sugar, stirring gently until the sugar has dissolved, add soaked and well drained noodles, stir briefly until heated thoroughly and place onto a platter, place the bean sprouts, roasted peanuts, green onions and cilantro on top, garnish with lemon wedges.
Hot and Sour Curry Soup
Ingredients
| 8 - 10 Cups Water | 4 Tbsp Thick Coconut Milk ("Cream" from top of Can) | 1 - 3 tsp Red Curry Paste | ¼ c Tamarind Soaked in water and strained | 2 Tbsp lemon juice | 1 Tbsp Tamari or Soy Sauce |
| 1 Tbsp sucanat | 1 Tbsp Karchai Root (optional) | 1 Tbsp Lemon Grass placed in a Tea Ball | 4 Slices Galangal | Rind from ½ lemon | 8 oz Rice Noodles |
| 4 Tbsp Vegetarian Chicken Soup Base | ½ cup green onion finely chopped | ½ cup cilantro finely chopped | 1 cup fresh mushrooms | 1 cup cabbage | 1 cup bean sprouts |
| 1 cup bamboo shoots |
Instructions
Bring water to a boil. Place karchai, lemon grass, galangal, lemon peel into boiling water. Sauté red curry paste in coconut cream and add to stock. Simmer stock for 10 minutes. Add chicken soup base, lemon juice and strained tamarind sauce and bring to a slow boil. Stir occasionally. Add bamboo shoots, mushrooms and tamari. Pour boiling water over rice noodles in a separate bowl. Drain rice noodles when softened and rinse with cold water. Chop cabbage finely and place in a serving dish with bean sprouts and rice noodles. Pour boiling broth over noodles, sprouts and cabbage Garnish with green onion and cilantro.
Green Curry Sauce
Ingredients
| 1 cup coconut milk | 2 tablespoons Soy or Tamari sauce | 1 tablespoon sucanat | 1 tablespoon garlic, minced | 1 tablespoon green chili paste | 1 tablespoon Lemon-grass |
| 1 tablespoon cilantro | 1 tablespoon lime juice | 1 tablespoon sweet basil finely chopped | 1 tablespoon green peppercorns | 1 tablespoon dried chilis | 1/2 teaspoon lime zest, freshly ground black pepper to taste. |
Instructions
In a saucepan over medium heat combine the ingredients. Simmer for 5 minutes, stirring occasionally. Taste for flavour balance and adjust as necessary.
Thai Hot Sauce
Ingredients
| ¾ cup tomato juice * | 2 cloves garlic - minced | 1/4tsp black pepper | 1 tsp sucanat | 2 tsp fish sauce - (optional) | 2 tsp cilantro | 1 tsp cayenne pepper - or to taste |
Instructions
Mix spice ingredients together in a bowl. Blend tomato juice into spice mixture
* optional - instead of tomato juice, use canned tomato sauce or baked tomato with skin and seeds removed