Green (and Red and Black) Curry

I recently discovered black soybean tofu and black rice noodles. The tofu is starting to pop up in health food stores and the noodles came from an Asian market. They both cook up a little on the gray side, so this time I brightened them up with some colorful veggies and drowned them in green curry sauce. This version is gluten-free, but other noodles, such as soba, and regular soy sauce can be substituted for the black rice noodles and tamari.

Green (and Red and Black) Curry

1 lb black soybean tofu
1 Tbsp coconut oil
1 red bell pepper, chopped
1 1/2 cups broccoli, chopped (12oz)
1 1/2 cups sugar snap peas
1 can coconut milk
2 Tbsp green curry paste
1 Tbsp gluten-free tamari
1/2 cup peanut or almond butter
3 bundles black rice noodles - about 8oz

Cook rice noodles according to package directions.

In a medium-sized bowl, whisk together the coconut milk, curry paste, tamari, and peanut or almond butter.

Heat coconut oil in a wok or large saute pan. Cut tofu into small cubes or batonnets. Saute until sides begin to brown, then add broccoli, pepper, and snap peas. Saute until vegetables are vibrant and begin to soften.

Stir in the cooked rice noodles and the curry sauce. Garnish with unsweetened coconut and basil. Serves about 4.

Curried Cheeze Sauce

There are four nutritional yeast aficionados in my house. I put it on popcorn, pasta, vegetables, and whatever else might need a cheese-like zing. Tonight was a quick and easy dinner night since I didn't feel like cooking after running errands with the kids all day. I love broccoli and cauliflower with either curry or cheezy sauce, so I combined the two and made curried cheezy sauce.

Curried Cheeze Sauce over steamed cauliflower and broccoli and vegan pigs in blankets (I sprinkled Daiya cheese on the crescent rolls before rolling them over the veggie dogs).

Curried Cheesy Sauce

1/4 cup nutritional yeast
1/4 cup flour
1/2 tsp curry powder
1/4 tsp garlic powder
1/4 tsp onion powder
1 cup non-dairy milk (I used unsweetened almond)
2 Tbsp olive oil
dash of cumin
dash of paprika
salt to taste

Stir the dry ingredients together in a saucepan. Whisk in the non-dairy milk and olive oil. Heat sauce over medium heat, whisking constantly, until thick, smooth, and a little gooey. Salt to taste and spoon over anything you want - vegetables, tofu, baked potatoes, pasta, whatever!