Stay in and cozy up this rainy weekend with our Green Curry Noodles, the ultimate comfort food.
GREEN CURRY NOODLES
Vegan, gluten free, dairy free
Recipe by Jentry Lee Hull
Yields 6-8 servings
INGREDIENTS
- 1-14oz. package super firm tofu (WILDWOOD® Organic High Protein Tofu), cubed
- 1 Tbsp. avocado or olive oil
- 1 medium red onion, diced
- 1 red or orange bell pepper, seeded and diced
- 3 cloves garlic, pressed and minced
- 1 pinky-sized piece turmeric root, peeled and finely minced
- 1 Tbsp. minced ginger (Ginger People)
- 2 Tbsp. Green Curry Paste (Thai Kitchen)
- 2-14oz. cans organic light coconut milk
- 4-6 cups vegetable broth
- 1 Tbsp. miso paste
- 1 Tbsp. tamari or liquid coconut aminos
- 1 Tbsp. maple syrup
- Juice from 1 lime/lemon
- Pink Himalayan salt, to taste
- Red pepper flakes, to taste
- ½ package (2 bundles) Brown Rice Noodles (Star Anise Foods)
- Fresh, chopped cilantro or basil for garnish
- Crushed cashews or peanuts for garnish
- Roasted purple cauliflower for garnish (see recipe below)
METHOD
- In a large pot over medium heat, brown cubed tofu with 1 Tbsp. oil for 2-3 minutes. Turn and brown for another 2-3 minutes.
- Add diced onion and bell pepper. Sauté for another 5 minutes, or until onion is caramelized.
- Incorporate minced garlic, turmeric, ginger and curry paste. Stir and cook for another minute, or until aromatic.
- Add coconut milk, veggie broth, miso, and tamari/aminos. Bring to a gentle boil then reduce heat to simmer. Partially cover and let simmer for 8-10 minutes.
- Add uncooked rice noodles and stir in maple syrup, lime/lemon juice, salt, and red pepper flakes. Cook for another 5 minutes, or until noodles are tender.
- Transfer to serving bowls. Garnish with cilantro, basil, crushed cashews, peanuts, and/or roasted purple cauliflower. Enjoy!
ROASTED PURPLE CAULIFLOWER
INGREDIENTS
- 1 head purple cauliflower (or any color), broken into bite-sized florets
- drizzle of avocado or olive oil
- pinch of pink Himalayan salt
- pinch of ground pepper
METHOD
- Preheat oven to 425°
- Line a baking sheet with parchment paper.
- Place florets onto lined baking sheet and toss, using clean hands, with oil and seasonings.
- Roast for 30-40 minutes, tossing occasionally, until cauliflower is gently browned and crispy around the edges.
NOTES
- Don’t have any tofu on hand, or don’t enjoy it? Try adding 1-15oz. can of rinsed/drained chickpeas instead. Incorporate toward the end, before adding noodles. Chickpeas add a nice texture, neutral flavor and a good amount of plant protein to just about any dish.
Thrive on,
Coach Jentry
Gumsaba Outdoor Fitness Class schedule Saturday 10/15/16
8:30 AM Saturday Co-Ed Boot Camp – Coach Jentry – HIIT Saturday
9:30AM Sunshine Orinda Sleepy Hollow Co Ed PRIVATE Class – Coach Piper – HIIT Saturday