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Hi.

I’m an adventurer in the world of vegan cooking - dedicated to crafting and sharing ambitious plant-based cuisine because vegan food shouldn’t mean boring food!

Thai Red Curry with Mushroom Dumplings

Thai Red Curry with Mushroom Dumplings

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This week both me and my husband are seriously under the weather. My awesome twin nieces came to visit last week and seem to have given us some insanely potent child cold. Between cups of ginseng tea, I managed to put this guy together. It’s pretty perfect for lunch when you’ve got a cold - it’s full of vegetables and plenty of garlic and ginger. That spice also made me feel somewhat human again! It’s easy, it’s fast and it’s super tasty.

Serves 3 with steamed rice.

For the Dumplings
1 tbsp oil
2 medium button mushrooms (finely chopped)
2 garlic cloves (finely sliced)
1.5 tbsp mushroom vegetarian stir fry sauce (Lee Kum Kee brand) 
4 x dumpling wrappers

For the Curry
3 tbsp sunflower oil
250g firm tofu (chopped into 1 cm thick pieces)
2 tbsp corn flour
1 tbsp garlic paste
1 tbsp ginger paste
5 tbsp red curry paste
2 tins coconut milk (800ml total)
1 tbsp dark brown sugar
2 tbsp light soy sauce
4 mini aubergines (sliced into 1cm discs) 
1 carrot (peeled and sliced into 1/2cm discs) 
1/2 small courgette (spiralised or shredded using a Thai ridged peeler) 
2 stems of Thai sweet basil

To Make the Dumplings

 Heat the oil in a small frying pan over medium heat. Add the mushrooms and garlic and cook until the mushrooms have released most of their water and are starting to brown (about 3-4 minutes). Add the stir fry sauce and cook for a further minute.

Remove from the heat and spread the mushroom mixture into a cold plate and set aside to cool down. 

Once cool, take a dumpling wrapper and wet the rim all the way around the circumference. Place around 1/2 teaspoon of the mushroom mixture in the centre and fold the wrapper in half to make a semicircle. Seal along the edge by pinching then take the two corners and wrap them round the front of the dumpling. Pinch the two corners together and repeat with the remaining dumplings.

Line a bamboo steamer with perforated greaseproof paper and place over a pan of boiling water. Put the dumplings inside and steam until cooked (around 5 minutes). Remove from the heat and set aside. 

To Make the Curry

In a large bowl, toss the sliced tofu in the corn flour and a pinch of salt. Heat a large cast iron saucepan or dutch oven over medium heat and add the sunflower oil. Add the tofu and fry for around 5 minutes, stirring frequently and gently (don’t break up the tofu) until the tofu is lightly browned. Remove the tofu from the pan with a spatula and place on kitchen towel to drain.

Meanwhile add the garlic and ginger paste to the pan and fry lightly for a minute before adding the red curry paste. Stir well for another minute before adding the coconut milk. Stir briefly to make sure the coconut cream melts but then leave it and reduce the heat to a high simmer. Allow to simmer for around 3-5 minutes until you see the coconut oil begin to rise to the surface.

Add the aubergine and the carrot along with the sugar and the soy sauce and allow to reduce for a further 5-7 minutes, stirring occasionally. Once cooked, remove from the heat and add the Thai basil, the courgette and the tofu. Top with the dumplings and serve with a bowl of steamed jasmine rice.

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