In fairness you can put whatever you want in these bowls but here is one idea just to get you started. The key is some sort of grain base (rice, quinoa etc..) then a bunch of different vegetables prepared in differed ways layed out on …
Massaman curry is a delicious Thai curry with influences from Indian cuisine. This vegan version is made with vegan beef (see post for alternatives), and is a filling and satisfying meal.
1 tbsp vegetable oil
9 oz vegan beef or seitan (8-9 oz)
½ recipe massaman curry paste (or 5-6 tbsp curry paste)
1 ½ 15 oz cans coconut milk (~2 cups)
3 cups vegetable broth or water (2-3 cups) more as needed)
1 lb potatoes (1 to 1.5″ cubes)
1 star anise
1 tbsp coconut sugar (palm sugar, brown sugar, or turbinado)
1 tbsp tamarind concentrate
salt to taste
¼ cup chopped dry roasted peanuts
cilantro for garnish
1 jasmine rice (to serve)
Heat the oil in a wok (or pot) over medium high heat. Add the vegan beef (add straight from frozen) or seitan and fry to sear and pick up some color, ~5 minutes. Deglaze any bits stuck on the pan with a tablespoon or two of water, then transfer to a bowl and set aside.
In the wok (or pot) add the massaman curry paste and 1/3 cup of coconut cream scooped from the top of a can of coconut milk. Stir to combine and let fry until the oil splits from the cream and sizzles outside of the curry paste. *If the can has not separated separated, just use the milk, it will take longer to cook down before splitting.
Add the remaining coconut milk (cream + water) left in the first can, 2 cups of broth or water, the potatoes, star anise, sugar, and tamarind. Bring to a simmer and let cook until the potatoes are soft, 10-20 minutes depending on how large the potatoes are. Add more water or broth as needed to thin and keep the potatoes covered. You’ll end up with a thick gravy.
Once the potatoes are just fork tender, add the vegan beef back into the curry and let cook another 5 minutes. Towards the end of that cooking time, add another 1/2 to 3/4 cups of coconut milk or cream from a second can of coconut milk.
Serve hot with a garnish of chopped peanuts and cilantro. Eat with jasmine rice.
Easy stir fry to make with whatever vegetables you have at hand, below is just my example. Ingredients Onion Carrot Bok Choy Cabbage (red, white or Chinese) Paprika Celery Zucchini Chilli Garlic Lemongrass, half a shoot/stem Coriander Fish sauce Soy sauce Lemon or lime Cooking …
A healing bowl of Celery Soup- comforting, affordable and flavorful, that can be made in 35 minutes. Healthy, delicious and vegan adaptable!
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Category: Soup, vegan, Gluten free
- Method: Stove top
- Cuisine: Northwest
- 2 tablespoons olive oil, or butter
- 1 onion, diced
- 4 fat garlic cloves, rough chopped
- 6 cups celery, sliced thin (about 1 1/4–1 1/2 pounds) 1 extra large head, save some leaves for garnish
- 2 cups potatoes, sliced into 1/2 inch thick rounds ( about 3/4 lb – 1 extra large russet peeled, or use a few yukons, unpeeled.
- 4 cups veggie or chicken broth ( or 4 cups water + 1 tablespoon “Better than Bouillon” Vegetable Base)
- 1 cup water
- 1 bay leaf (optional, remove before blending)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 – 1/2 teaspoon cayenne , start conservatively
- 1/4 cup fresh dill (small stems ok)
- 1/2 cup fresh parsley (small stems ok)
- Stir in: ½ cup (or more) of sour cream, plain yogurt, vegan sour cream, heavy cream or cashew cream. (see notes)
Heat the oil in a big pot over medium high heat, and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.
While the onions are cooking, rough chop the garlic, celery and potatoes. When the onions are golden add the garlic and stir 1-2 minutes, until fragrant. Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies. Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.
Turn heat off, remove bay leaf and add the fresh herbs and just wilt them (don’t cook herbs or you lose the vibrant color!)
Using an immersion blender blend until very silky smooth – OR if using a regular blender, let cool before blending in smaller batches. ( If blending warm soup, fill blender no more than halfway full, cover tightly with a lid and kitchen towel, holding it down firmly, when you start the motor (on the lowest setting, working up gradually) to prevent a blender “explosion”).
Blend well, a full minute, until herbs are fully blended, creating a vibrant colored soup. For extra “green” color, add a handful of raw spinach if you like, or more fresh parsley. Place it back in the same pot over low heat. Stir in your choice of sour cream, or any of the other options.
***Gently heat, careful to not over simmer, or you may lose the lovely vibrant color.
To make the crispy celery leaves, heat a generous amount of olive oil in a small skillet over medium heat. Wait until the oil is hot. Fry a “tester” celery leaf for 10-20 seconds on each side. Set on a paper towel. If it is crisp, continue on. Adding a few at a time, not overly crowding. If not crisp, fry them a little longer. You want about 3-5 leaves per serving bowl. In the same oil, you could fry the nigella seeds until you just begin to hear popping. Turn heat off. Arrange the crispy celery leaves in a crescent shape. Spoon a little of the nigella seeds along with a little oil in the same shape. Sprinkle with hemp seeds if you like.
If using cashew cream, adding a little splash of lemon juice, enlivens the soup. Sour cream and yogurt have a natural tanginess, so you may not need it.
A quick way to make this vegan version ( with cashew cream), is toss the ½ cup of cashews into the simmering pot at the beginning with the celery and potatoes, letting them soften. Then just blend it all up!
Slicing the celery thinly will prevent fibers texture.