vegetarian Archives | Page 114 of 128

I’ve made it a point this year to eat vegan as much as possible. This is really easy for me to do at home, but not so easy when I eat out, particularly because I have to eat gluten free as well. Since I can completely control what I eat at home, I’ve been coming up with some easy and tasty meals that are both gluten free and vegan. As long as my pantry is pretty well stocked and I have plenty of fresh vegetables, the options are almost infinite.

A couple of weeks ago I began playing around with some store-bought Thai curry paste. I would love to be able to make my own, but considering how hard it is to get things like galangal and kaffir lime leaves, this is one ingredient I don’t mind buying pre-made. Since most of the flavor is in the paste, you can simmer it with coconut milk to get a really nice curry base. Add a few things like coconut sugar, tamari, and fresh vegetables and you’ve got yourself a delicious curry!

This curry is super simple, easily customizable based on what you have, and of course, really delicious. Plus, it’s ready in about 20 or so minutes. All of this earns it a permanent spot on my dinner rotation.

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Rain and a cool front in the forecast mean it is officially soup weather! I used to not be a big fan of soup. In elementary school, the cafeteria had specific food on specific days. One of the days was dedicated to grilled cheese and soup. My friends and I loved the grilled cheese, so much so that we would take delight in eating the discarded crust off of our picky friends’ sandwiches. I don’t remember much about the soup except that it was some sort of vegetable soup and that we deemed it “rat poison” because it was gross. It was lackluster compared to the toasty, gooey, buttery grilled cheese. I sort of kept the same sentiment about soup until a couple of years ago when my tastes changed and I began making my own soup at home.

I tend to prefer hearty soups with a bit of texture instead of thin, broth-y ones. Looking back at the other 3 soups I’ve posted on the blog in the past, I also tend to prefer adding a bit of coconut milk to my soups. I like it both for the creaminess and flavor it adds to soups. It works really well with the tomatoes in this soup because it balances out their acidity and adds a tiny hint of sweetness. The herbs add an earthy dimension to the soup so don’t skimp. If you aren’t much of a soup person, this actually makes a really tasty sauce for pasta.

Oh, and in case you were wondering what the bread ia in the last photo, I’ll be sharing the recipe for it later on in the week. Happy soup season!

**sorry for the graininess in some of the photos… I had the ISO up high because I was trying to shoot everything before I lost the sunlight
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Simple Thai Red Vegetable Curry

Roasted Tomato Coconut Milk Soup