Thai Green Curry Noodles

This curry comes together quickly. Check out the original recipe from Vegan Richa.

Ingredients

Green Curry
1 hot green chili
2 cloves of garlic
1/2 inch piece of ginger
3/4 cup packed cilantro, with stems
1 lime, zested and juiced
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. salt
1 cup coconut milk

Stir Fry

2 tsp. coconut oil
8 oz. extra-firm tofu, pressed and cubed
2 green onions, chopped (keep the greens for garnish)
1 red bell pepper, thinly sliced
2 cups other vegetables, such as mushrooms, carrots, asparagus, broccoli, baby eggplant
6 oz. rice noodles cooked according to package instructions

1 tsp. agave
pepper flakes, black pepper and green onions for garnish

Directions
Make the green curry paste. Add all of the ingredients to a blender and blend until smooth and set aside.

Cook the noodles according to instruction on package and set aside.

Heat a skillet over medium high heat. Add oil. Add the tofu and cook until the tofu is golden in the edges then add in the white parts of the green onion, bell pepper and other veggies. Use your judgment on when to add what - carrots go in first, where quick cooking veggies like broccoli and asparagus go in last.

Add a good dash of salt and cook for 3-4 minutes. Move the veggies to the edge of the skillet and pour the green curry paste in the middle. Once the paste is starting to boil, mix it in. Add in the noodles and toss well to coat. Taste; adjust salt and flavor. Add in a teaspoon of sugar or agave to balance out the flavor.  Adjust salt, sweet, and heat at the end. Serve with pepper flakes, black pepper and green onions as garnish.

Serves 3. 

1 serving = 350 calories

Green Curry with Green Beans

While not always vegan, Naturally Ella has so many veggie-forward healthful dishes. This green curry adaptation is pretty easy and delicious. Check out her recipe here: Green Bean Curry with Green Curry Sauce | Naturally Ella

Ingredients

Green Curry Sauce
2 tsp. coconut oil
1/2 c. white onion, minced
1 small jalapeno, deseeded and minced
1 tbsp. ginger, minced
2 cloves garlic, minced
1 tbsp. Thai green curry paste
2 tbsp. lime juice
Salt, to taste
1 c. whole-fat coconut milk
1/3 c. loosely packed cilantro

Base
2 tsp. coconut oil
1 small white onion
1 red bell pepper
1/2 pound green beans, thinly sliced (or try asparagus here!)
Sea salt, to taste

For Serving
2 c. brown rice 
Toasted coconut
Fresh cilantro

Directions
Heat a Dutch oven or heavy-bottomed pan over medium heat. Add the coconut oil and melt. Measure in the onion and jalapeno, cook until fragrant and soft, 4 to 5 minutes. Stir in the garlic and ginger, cooking for another minute or so. Add in the remaining ingredients for the sauce. Bring to a simmer and let cook for 5 minutes. Using a blender or immersion blender, puree the sauce until mostly smooth. Set the sauce aside and wipe out the pot.

Return the pot to the stove over medium heat. Add the olive oil to the pot, followed by the onion, peppers, and pinch of salt. Sauté for 3 to 4 minutes then add the green beans along with a splash of water. Cover and cook until the green beans until they are just about tender and bright green, 4 to 5 minutes. Add a bit more water as needed. Uncover and continue to cook for another few minutes to evaporate any leftover water and lightly brown the green beans.

Add in the curry sauce and simmer for another 3 to 4 minutes, until the sauce is hot. Divide the rice into 4 bowls and top with green beans.

Serves 3.

Sesame Orange Udon

Ingredients
10 oz. asparagus
1 oz. fresh ginger
3 cloves garlic
1 orange
4 oz. curly kale
1 Thai chile
1 tbsp. sesame seeds
4 oz. organic udon noodles
¼ cup cashews
1 tbsp. brown sugar
1 tbsp. sesame oil
3 tbsp. tamari
2 tbsp. rice vinegar
2 tsp. vegetable oil
Salt and pepper

Directions
Place a large pot of salted water on to boil for the udon noodles. Trim about 1 inch from the bottom of the asparagus and slice the stalks into 2 inch pieces. Peel and mince the ginger. Peel and thinly slice the garlic. Zest the oranges, then cut half into wedges. Destem the kale, and roughly chop the leaves. Thinly slice the Thai chile into the rounds.

Place a large nonstick skillet or wok over medium heat and add the sesame seeds. Toast, tossing frequently, until the seeds are lightly browned and fragrant, about 1 to 3 minutes. Transfer the toasted sesame seeds to a medium bowl and add just 2 tbsp. orange juice, brown sugar, sesame oil, tamari, rice vinegar.

Return the large skillet to medium high heat with 2 tsp vegetable oil. Once the oil is hot, add the sliced garlic, as many sliced chiles as you’d like, and minced ginger, and cook, stirring occasionally, until lightly toasted and fragrant, about 1 to 2 minutes.

Add the udon noodles to the boiling water and cook until al dente, about 8 to 10 minutes. Add the sliced asparagus and cashews to the skillet with the aromatics, and cook until bright green and crisp-tender, about 2 to 4 minutes. Season asparagus with salt, and toss to coat. Turn off the heat.

Drain the udon noodles and immediately add to the now empty skillet along with the chopped kale and the sesame orange sauce. Increase heat to medium-high and cook the sesame orange udon until the sauce thickens slightly and the sugar dissolves. Add the orange zest, taste and adjust seasoning with salt if necessary.

Divide the sesame orange udon with asparagus and gingered cashews between large shallow bowls and serve with orange wedges.

Serves 2.

Takeout Noodles with Asparagus & Sesame Ginger Sauce

Ingredients

8 oz. asparagus

1 oz. fresh ginger

4 radishes

2 tbsp. sesame oil

3 tsp. tamari

1 tbsp. rice vinegar

1 tbsp. peanut butter

2 tbsp. chile garlic sauce

10 oz. fresh ramen noodles

¼ c. crispy shallots

¼ c. peanuts

1 tsp. vegetable oil

Salt

Directions

Bring a medium saucepan with 2 quarts water and 1 tablespoon of salt to a boil. Trim 1 inch off the bottom of the asparagus and slice the asparagus into 1-inch pieces. Peel and mince 2 teaspoons of ginger. Grate the radishes on the largest side of a box grater.

Add the minced ginger, sesame oil, tamari, rice vinegar, peanut butter, and as much of the chile garlic sauce as you’d like to a medium bowl. Whisk the sesame ginger sauce until combined.

Once the water in the medium saucepan is boiling, add the fresh ramen noodles and cook until just al dente, 1 to 2 minutes. Drain and rinse with cool water to stop the cooking process.

Heat 1 teaspoon of vegetable oil in a large nonstick skillet over medium-high heat. Add the sliced asparagus and cook until bright green and tender, 2 to 3 minutes. Add the cooked ramen noodles, sesame ginger sauce, and a pinch of salt and toss until well coated and hot, another 2 to 3 minutes.

Divide the takeout-style noodles and asparagus between bowls. Top with grated radishes, crispy shallots, and peanuts.

Serves 2.

Spring Vegetable Gnocchi with White Beans & Lemon Basil Butter

Ingredients
2 garlic cloves
1 shallot
2 carrots
4 oz. asparagus (or other spring vegetable)
½ oz. fresh basil
1 lemon
13.4 oz. butter beans
10 oz. fresh gnocchi
3 tbsp. vegan butter
2 tbsp. vegan parmesan
2 tbsp. olive oil
Salt and pepper

Directions
Bring a large pot of 4 quarts water and 2 tablespoons of salt to a boil. Peel and mince the garlic and shallot. Peel and dice the carrots. Trim 1 inch off the bottom of the asparagus and cut the remaining stalks into rounds. Thinly slice the basil. Zest, halve, and juice the lemon. Drain and rinse the butter beans.

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the minced garlic, minced shallot, diced carrot, and a pinch of salt and pepper. Cook, stirring often, until the carrots are tender, 5 to 6 minutes.

Add the gnocchi to the large pot of boiling water and cook until they float to the surface, 3 to 5 minutes. Reserve ½ cup of the pasta water and drain the gnocchi. Shake off any excess water.

Return the skillet with the carrots to medium-high heat and add the pasta water and butter and cook until melted, 1 to 2 minutes. Add the asparagus rounds and cook until bright green, 2 to 3 minutes. Add the lemon juice and just half of the basil, taste, and add salt and pepper as necessary. Transfer the lemon basil butter to a medium bowl and cover to keep warm.

Wipe the skillet and return to high heat with 1 tablespoon of olive oil. Once hot, add the cooked gnocchi, butter beans, ½ tsp salt, and ¼ tsp pepper. Cook, undisturbed, until well browned, 3 to 4 minutes. Sprinkle with lemon zest and parmesan, toss, and cook for another 2 minutes.

Divide the lemon basil butter between bowls and top with the spring vegetable gnocchi and butter beans. Sprinkle with the remaining sliced basil.

Summer Vegetable Lasagna

Ingredients

For the vegetable mixture:

1tbsp. oil

1 small onion, diced

100 g. asparagus, cut into ½ cm. slices

50 g. sugar snap peas, cut into ½ cm. slices

4 cloves garlic, minced

100 g. mushrooms, cut into 1cm dice

125 g. cherry tomatoes, quartered

125 g. sweetcorn kernels

For the sauce:

2 tbsp. butter

2 tbsp. plain flour

300 ml milk

¼ tsp. ground nutmeg

Salt

Black pepper

50 g. cheddar cheese, grated

To construct the lasagna:

150 g. no-boil lasagna sheets

100 g. mozzarella, grated

1 large tomato, sliced

Fresh parsley, chopped, to serve

Instructions

Begin by preparing your vegetables. Heat the oil in a frying pan, and add the diced onion, asparagus, and sugar snap peas. Cook over a fairly low heat for 5 minutes, stirring regularly, and then add the garlic and mushrooms. Cook for a further 5 minutes, until the mushrooms have cooked down and the mixture is fairly dry. Remove from the heat, and add the tomatoes and sweetcorn. Set aside.

Next, make the creamy sauce. Melt the butter in a saucepan, and add the flour. Whisking constantly, cook over a very low heat for a minute or two, and then add the milk a little at a time, whisking until smooth each time before adding another dash. Add the nutmeg and plenty of seasoning, along with the grated cheddar. Whisk for one more minute until the cheese has melted into the sauce, and then remove from the heat.

Heat the oven to 375°F.

Now you can begin to construct the lasagna. Begin with about a tablespoon of sauce, spread out over the bottom of a baking dish (mine measured around 8 x 6 inches). Add a layer of lasagna sheets, breaking them into pieces so that they cover the bottom of the dish in a single layer.

From here on, it doesn't matter too much how you create your layers, but here's how I made mine: ⅓ of the vegetable mixture; ⅓ of the sauce; layer of lasagna; another ⅓ of the vegetables; another ⅓ of the sauce; another layer of lasagna; remaining vegetables; remaining sauce. Make sure any corners of lasagna are covered in at least a little bit of the sauce to stop them from burning.

Once you've used up all of your vegetables and sauce, top the dish with the grated mozzarella and slices of tomato. Bake for around 40 minutes, or until the cheese is crispy and golden brown and the lasagna is tender. If the cheese is browning too quickly, just cover the dish loosely with foil and return to the oven until the pasta is cooked.

Leave to stand for 5 to 10 minutes before serving. Serves 4 to 6.

Asparagus Soup with Poached Eggs

Ingredients
2 tbsp. olive oil
1 large leek, well cleaned and sliced
Salt and pepper, to taste
1 bunch asparagus, trimmed and chopped
1 tsp. paprika
3 c. vegetable stock
1 c. spinach

6 to 12 eggs


Directions
Heat oil, add leek, salt and pepper and cook 10 minutes. Add garlic, paprika, asparagus, spinach, stock and cook until tender. Purée soup. Gently poach one or 2 eggs per person (about 4 minutes each). Season eggs with paprika, salt and pepper. Ladle soup into bowls and slide eggs on top. Garnish with parsley and chives. Serves 6. 

Spring Lemon Creme

My take on Ina's Lemon Fusilli with Arugula, this pasta dish is light-tasting, despite the cream. Best with spring's earliest vegetables, like broccoli, asparagus, and greens.

Ingredients
1 lb. pasta
1 tbsp. olive oil
1 tbsp. garlic, minced
1 tbsp. shallots, minced
2 c. heavy cream
3 lemons
A few splashes of dry white wine
2 tsp. kosher salt
1 tsp. black pepper, freshly ground
1 bunch of asparagus
1/2 lb. baby arugula
1/2 c. pecorino romano, freshly grated
1 pint grape tomatoes

Directions

Heat the olive oil in a medium saucepan over medium heat, add the garlic and shallots, and cook for 60 seconds. Add the cream, the zest from two lemons, the juice from two lemons, the white wine, salt and pepper. Bring to a boil, then lower the heat and simmer for 15 to 2o minutes, until it starts to thicken.

Meanwhile, cut the asparagus into 1-inch pieces. Blanch in a pot of boiling water for 2 to 4 minutes, just until tender. Drain and run under cold water to stop the cooking. Set aside.

Cook and drain the pasta. Immediately add the cream mixture and cook over medium-low heat for three minutes, until most of the sauce is absorbed into the pasta. Pour the hot pasta into a bowl, add the arugula, pecorino, tomatoes and broccoli or asparagus. Cut the last lemon in half lengthwise, slice it 1/4-inch thick and add to the pasta. Toss well, season to taste and serve hot.

Serves 4.

Baked Asparagus w/ Balsamic Butter Sauce

This veggie is a terrific complement to an asian entree or even something more traditional, like meatloaf : ) You may also want to grill the asparagus now that the weather's warming up!

Ingredients
1 bunch fresh, skinny asparagus, trimmed
cooking spray
salt & pepper, to taste*
2 tbsp. butter
1 tbsp. soy sauce
1 tsp. balsamic vinegar

*I used McCormick's Garlic Pepper Seasoning Grinder, which is a really terrific addition to my spice cabinet (thanks to Joe & Sarah Vetoe). I use it all the time, both in cooking and to season after.

Directions
Preheat the oven to 375 degrees. Arrange asparagus on a baking sheet, coat with cooking spray, and season with salt and pepper. Bake asparagus for about 10 minutes, or until tender. Melt the butter in a sauce pan over medium heat. Remove from heat, stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve. Serves 4.