Main Course

Sticky Thai Tempeh with Mashed Thai Green Curry Yams


Tempeh soaks up the sweet, sour, spicy and salty flavours of coconut sugar, fresh lime juice, thai chili, ginger, and tamari in this protein rich dish! Tempeh is a fermented soy bean cake that is more easily digested and higher in protein than tofu. It is meaty in texture and perfectly complimented by yams mashed with a bit of coconut cream and Thai green curry paste. You can find the recipe for the curry paste on my post for Veggie Thai Green Curry. If you are using commercial Thai green curry paste, use much less as it is more concentrated.



The Yams:

-serves 4

  • 4 cups of yams, peeled and cubed into one inch pieces
  • 2 Tbsp. of Thai Green Curry Paste (see Veggie Thai Green Curry recipe, freeze left over paste in a zip lock bag)
  • 1/4 cup of coconut cream (the thick cream at the top of the can of full fat coconut milk, reserve the rest for smoothies)
  • 1 tsp. of pink himalayan salt
  • 1 Tbsp. of fresh lime juice







Boil yams in a large pot in plenty of water. While the yams are cooking, prepare the tempeh ingredients. Strain the cooked yams and place them back into the pot. Add the curry paste, coconut cream, salt and lime juice to the yams and either mash with a potato masher or blend with a hand mixer until smooth and creamy. Taste to adjust seasonings, adding more curry paste if you love spice or more salt to your liking.  Set aside to heat just before serving once the tempeh is ready.



The Tempeh:

Serves 4:

  • 2 pkgs. of frozen Tempeh, thawed and cut into 1/2 inch cubes



  • 3 Tbsp. of olive or avocado oil
  • 1/2 cup of coconut sugar
  • 1 heaping Tbsp. of finely grated fresh ginger
  • juice of one lime (about 3 Tbsp.)
  • 1 thai red chili, finely chopped
  • 2 Tbsp. of gluten free tamari
  • 1/2 cup of fresh cilantro chopped
  • 1/2 cup of lightly toasted peanuts or almonds

Heat a medium sized saucepan over medium heat. Add the oil, allowing it to heat for a few minutes. Stir in the coconut sugar, ginger, lime juice, minced chili, and tamari. Stir constantly until the mixture thickens slightly to a runny syrup.





Add the tempeh to the syrup, stirring constantly until most of the sauce has been absorbed by the tempeh. It should still be sticky and moist.





Warm the yams. Serve with the tempeh topped with lots of fresh cilantro and toasted peanuts with a mixed green salad. Leftovers are amazing cold the next day!

Socca with Buffalo Cauliflower and Cashew Ranch Dressing

Socca, also known as Farinata, is a thin un-leavened pancake of chick pea flour originating as street food from the south of France. When cooked under the broiler in a cast iron skillet it makes a nutritious gluten-free pizza crust! I have topped this variation with a mixture of roasted cauliflower, carrot, and celery tossed in Franks Red Hot Sauce. A creamy cashew ranch dressing cools the heat and balances the acidity. Variations are limitless! Just remember to make the batter 4 hours before you use it. This gives it time to thicken. I often double the recipe as it stores well in the fridge for a few days.

You can buy chickpea flour at most natural foods stores however, it is really easy to make it yourself in a Vitamix or Blend Tech Blender. Simply grind whole uncooked dried chickpeas to a powder. To make it more nutritious and bio-available, I soak my chickpeas overnight to sprout them and then dehydrate them for 10-12 hours before grinding to a flour. Either way, this flour is loaded with fibre, antioxidants, protein, and minerals and may help in the prevention of colon cancer.



makes four 8 in. flat breads

  • 1 cup of chickpea flour
  • 1 cup of water
  • 3/4 tsp. salt
  • 1/4 tsp. ground cumin
  • 21/2 tbsp. olive oil
  • fresh cracked pepper

Whisk all of the ingredients together in a medium sized bowl. Cover with a tea towel and let sit for at least 4 hours.



Cashew Ranch Dressing:

  • 1 cup of raw cashews soaked in water for at least one hour, drained
  • 2 Tbsp. apple cider vinegar
  • 3 Tbsp. extra virgin olive oil
  • 11/2tsp. himalayan pink salt
  • 1 tsp. dijon mustard
  • 1/2 cup water
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • lots of fresh cracked pepper

Blend the drained cashews, cider vinegar, olive oil, salt, mustard and water on high until silky smooth. Spoon into a mason jar and add the dried oregano, basil, and pepper. Store in the refrigerator until ready to use. It will thicken slightly as it cools.





Buffalo Cauliflower:

Buffalo Sauce:

  • 1/2 cup Franks Red Hot Sauce or your favourite variation
  • 1 tbsp. coconut oil

Heat the hot sauce and coconut oil in a small saucepan to combine. Set aside.

pre-heat your oven to 400 degrees F.

  • 1 large head of organic cauliflower broken into 1/2 inch pieces
  • 1/2 yellow onion, chopped
  • 1 celery stalk, chopped
  • 1 large carrot or 2 small, chopped
  • 2 Tbsp. olive oil
  • 1 tsp. himalayan pink salt


  • chopped Italian parsley
  • 2 green onions, chopped
  • chopped cucumber

Combine cauliflower,  yellow onion, celery, and carrot in a large bowl. Add the olive oil and salt, tossing well to coat. Place the oiled veggies on a cookie sheet and roast in your oven for about 30 min. Toss a few times throughout. Cauliflower should be tender and slightly browned. Remove from the oven and toss with the hot sauce mixture. Set aside while you prepare the socca. Turn the oven to Broil.



To Make the Socca:

Adjust the top rack in your oven so that it is about 8 inches from the broiler. Oil your cast iron fry pan or crepe pan lightly and place on the top rack in the oven to heat. Remove the hot pan from the oven and add about 1/2 cup of the socca batter, swirling it around to form roughly an 8 in. circle. Place it back on the top rack with the oven door closed and let it cook for 5-8 min. There is no need to flip it. It will cook right through and should be nice and crisp on the edges but soft throughout. Remove the pan from the oven and slide the socca onto a plate. Repeat with the remaining batter.











When the socca are all made you can turn the heat down in the oven to 425 F. to re-warm the buffalo cauliflower if necessary. Otherwise distribute it evenly onto the cooked socca. Drizzle with plenty of cashew ranch sauce, lots of chopped fresh parsley, green onion and chopped cucumber!

Chickpea Puttanesca with Spaghetti Squash and Arugula

Classic Puttanesca flavours: fire roasted tomatoes, kalamata olives, capers, red onion, garlic, red chilis, and balsamic vinegar, nestled in a bed of spaghetti squash! I used canned fire roasted tomatoes and canned organic chickpeas in this dish which makes it really quick to prepare. The spaghetti squash is cut and baked in rounds to create a nest for the chickpeas.






Serves 2

The Squash:

  • 1 medium sized spaghetti squash cut into 1 in. thick rounds. Remove the seeds with a spoon.




Preheat the oven to 350 F. Arrange the squash rounds on an oiled cookie sheet. Season with a sprinkling of salt and fresh ground pepper. Bake for 30 min. or until the squash is tender when pierced with a fork. While the squash is baking, prepare the Puttanesca.

The Sauce:

  • 1 398ml can of fire roasted tomatoes
  • 1/2 red onion, thinly sliced
  • 3 Tbsp. of extra virgin olive oil
  • 11/2 tsp. himalayan pink salt
  • 1 clove of garlic, minced
  • 1 tsp. capers
  • 10-12 kalamata olives, pitted
  • 1 Tbsp. balsamic vinegar
  • 1/4 tsp. red chilli flakes
  • 1 398 ml can of organic chickpeas (instructions for cooking your own below)
  • fresh basil to garnish
  • arugula to garnish.
  • extra virgin olive oil and fresh cracked pepper to garnish

In a large saucepan, saute onion with 3 Tbsp. of olive oil and 1/2 tsp. of the salt until tender, about 5 minutes. Add garlic, saute a few minutes more.  Add the can of fire roasted tomatoes, capers, olives, vinegar, chilli flakes, and the remaining tsp. of salt. Simmer for 5 minutes. Add the cooked chickpeas and simmer 5 minutes more. Taste to adjust the seasonings, adding more salt and chilli if desired. Turn off the heat and set aside while you prepare the squash.

  • If you are cooking your own chickpeas, soak chickpeas in plenty of fresh water and a pinch of baking soda for 8 hours. The baking soda helps to tenderize the chickpeas. Drain and rinse the beans. Combine the drained beans with more water and boil for 1-3 hours until very tender. The cooking time depends on the freshness of the dried beans.




Remove the cooked squash from the oven. Carefully pry the skin off with a fork separating the strands of squash as you  go to create a round nest. Arrange the nests on each plate. I used two rounds per serving, stacking one on top of the other to form a deeper nest.




Reheat the chickpeas. Spoon a heap of the Puttanesca chickpeas into the centre of each squash nest. Top with fresh chopped basil, a hand full of Arugula and a drizzle of extra virgin olive oil, and fresh cracked pepper to serve!

Roasted Roots with Tahini Jasmine Green Tea Sauce and Dukkah

Roasted root veggies, a creamy tahini sauce, and a dash of Dukkah, makes for a perfect fall meal and is also a great way to use up whatever root veggies you may have on hand. I used delicata squash rounds, red onion, yellow pepper, potatoes, beets, carrots and grape tomatoes, however; pretty much anything goes! Yams would be delicious here as well. Dukkah is an Egyptian condiment comprised of a mixture of roasted nuts, seeds, and spices. It is traditionally made with hazelnuts however, I used pistachios and black sesame seeds to brighten it up a little! Serve over a bed of steamed quinoa or rice.




The Sauce:

  • 1/2 cup of raw or toasted tahini
  • 1 clove garlic
  • 111/2 tsp. pink himalayan salt
  • 1 Tbsp. of honey or maple syrup
  • 1/4 cup of fresh lemon juice
  • 1/2 cup of strongly brewed jasmine green tea
  • 1/4 cup of olive or avocado oil

Blend everything until smooth in a high speed blender. Adjust seasonings and set aside while you prepare the veggies.




The roasted veggies:

Serves 4 as a side or 2 as a main dish.

preheat oven to 400 F.

  • 1 delicata squash (or acorn) cut into rings, seeds removed
  • 4 small beets, peeled and cubed
  • 2 large carrots, sliced
  • 3 potatoes, cubed
  • 1 yellow pepper, seeded and chopped
  • 1 red onion, chopped into large chunks
  • a hand full of grape tomatoes
  • avocado oil for roasting
  • 1/4 tamari





On a large cookie sheet, drizzle a generous amount of oil. Arrange the veggies on the cookie sheet and drizzle with a little bit more oil and the 1/4 cup of tamari. Bake for 40 min. turning the veggies a few times as they bake to brown evenly and to prevent them from sticking. While the veggies bake, prepare the dukkah.




  • 1 cup of pistachios, shelled and unsalted, roasted
  • 1/3 cup of black sesame seeds (or regular if you can’t find black)
  • 3 Tbsp. of whole coriander seed
  • 3 Tbsp. of whole cumin seed
  • 1 tsp. freshly cracked black pepper or a pinch or two of red chili flakes
  • 1 tsp. pink himalayan salt

To roast the pistachios, bake at 350 F. for about 6 min. until lightly browned. Set aside.  Toast the cumin and coriander seeds over medium heat in a small fry pan until lightly browned and fragrant. Set aside.




Toast the black sesame seeds over medium heat in a small fry pan until they begin to pop.





Remove from the heat and combine all of the ingredients in a food processor until well combined but not completely ground into a powder. Leave some texture. Allow to cool and then store in the refrigerator in a sealed container.





To serve:

Spoon roasted veggies over steamed quinoa or rice. Top with tahini sauce and a generous amount of dukkah!










Yam Enchiladas with Tomatillo Salsa and Cilantro lime Cashew Cream

Not to be confused with ham enchiladas! This is probably my most requested recipe.             My family even requested this for Thanksgiving dinner this year!  I first made this years ago for a bunch of friends at a yoga retreat in Mexico. Wandering through Mexican grocery stores with all of the interesting dried chilis and salsas was my inspiration for this dish.  You can readily find tomatillo or Salsa Verde in your local grocery store. I usually make this dish gluten free by using sprouted organic corn tortillas however; you can use flour tortillas as an alternative. I have used rice wraps as well but they tend to crack when rolled.  Traditionally cheese is a big part of most enchilada recipes. I have included organic cheese in this recipe however they are equally delicious without as they are smothered with a creamy cashew sauce, or you can use your favourite commercial non-dairy cheese. Serve with a simple green salad.





makes 12 corn tortilla enchiladas (they are great left over!)

  • 5  yams, each about the size of two small fists
  • 20 pickled jalapeno peppers
  • 1 large yellow onion, peeled and chopped
  •  1 tsp. pink himalayan salt , plus more to taste
  • 1 pkg. of sprouted corn tortillas, thawed
  • olive oil to saute tortillas
  • 1 jar of Tomatillo Salsa (Salsa Verde)
  • black sesame seeds or pumpkin seeds to garnish
  • 2 cups of shredded organic cheddar, asiago, or non-dairy cheese (optional)
  • 1 recipe of cashew lime cilantro cream (follows)


Peel and chop the yams into 2 inch chunks. Boil in plenty of water for about 15 min. or until tender.




While the yams are boiling, in a large fry pan, heat 1 tbsp. of olive oil. Add the chopped onion and 1 tsp. of salt.  Saute for 6-8 min. or until the onion is translucent. Add 8-10 chopped pickled jalapeno peppers and saute 2 min. more.




Add the cooked yams to the fried onions and mash everything together coarsely with a potato masher or a large fork.  Stir well to combine. Add additional salt to taste, 1 tsp. or so, and more chopped pickled jalapeno peppers if desired.





Pour 1/2 cup of the Salsa verde into a 9×11 in. baking dish.




Place a medium sized fry pan over medium heat with a few drops of oil. Saute the corn tortillas one at a time on both sides  briefly until they begin to soften slightly. (about 15 seconds per side) This step is important otherwise they will crack when rolled.

Working with your tortilla in the pan, sprinkle a little grated cheese if using through the centre and then top with a good dollop of yam mixture, about 1/4 cup.








With the help of a spatula (it will be hot) roll the tortilla around the yam mixture and then transfer carefully ,taking care not to lose the filling, into the salsa lined baking dish. Repeat until you have used up all of the yam mixture and the pan is full. You can squeeze them together gently so that they rest snugly in the baking dish. Top with the remaining Salsa verde making sure that all of the enchiladas are well coated.  Sprinkle with additional cheese if using, and a hand full of black sesame or pumpkin seeds. Garnish with additional whole pickled jalapeno peppers if desired.

without cheese:


with cheese:


Bake at 350 degrees F. for 40 minutes. Prepare the cashew lime cilantro cream while they bake.

Cashew Lime Cilantro Cream:


  • 3/4 cup of raw cashews
  • 1 cup water
  • 2 Tbsp. fresh lime juice
  • 1 tsp. pink himalayan salt
  • 1/4 cup of chopped cilantro

In a high speed blender, blend cashews, water, lime juice and salt until silky smooth. With a spatula, transfer the cream into a serving bowl and stir in the chopped cilantro. Serve the enchiladas topped with a generous spoon full of cashew cream!

Masala Dosa

I arrived home from India weighed down with white lentils and beaten rice which are essential ingredients for making Southern India’s most prized dish, Masala Dosa. Lovely Samita taught us how to make this dish at the Lotus Oasis Retreat in Goa. In India “A guest is God” (Atithi Devo Bhawa) for 3 days upon arriving! Treat your guests as “God” with this incredible dish!




These authentic ingredients can be found in Indian Grocery stores, however; you can make a dosa (which is the pancake part of this dish) with regular rice and red lentils. The beaten rice which looks like rice that has been pounded or flattened is called Poha and the white lentils are known as Besan.

The batter is fermented before spread thinly on a hot griddle and is then filled with curried potatoes. Cilantro and coconut chutneys are served on the side. The pancake is traditionally very thin, however; you can spread it a little thicker to create more of a chapati type bread that you can wrap just about anything in! Fermenting the batter on your counter top for 24-36 hours makes the resulting pancake easily digestible and gluten free! Just remember to soak the rice and lentils two days prior to serving.


To Make the Dosa:

*If you are using regular rice and lentils, I would suggest 3 parts basmati rice to 1 part red lentils. If you have the authentic ingredients the recipe is as follows:




  • 2 cups white basmati rice soaked in water on your counter top in water overnight
  • 1 cup of beaten rice (Poha) soaked in water on your counter top overnight
  • 1 cup white lentils (Besan) soaked  in water on your counter top over night
  • 1 tsp. fenugreek seeds soaked in water overnight

Drain all of the ingredients. Combine the the soaked basmati, Poha, Besan, and fenugreek in a  high speed blender with enough water to blend to a very smooth paste. It should be the thickness of pancake batter.




Pour the batter into a bowl and then cover on your kitchen counter with a clean tea towel. Let it ferment overnight. Once it is fermented it will begin to look slightly bubbly and will have a lighter fluffier texture. Add 1 tsp. of pink himalayan salt.

Prepare the curried potato filling before cooking the dosas.

Potato Masala

  • 2 Tbsp. of vegetable oil or ghee (clarified butter)
  • 1/2 tsp. mustard seeds
  • 1/2 cup chopped red onion
  • a pinch of asafoetida (opt.)
  • 1 jalapeño pepper, chopped, including seeds
  • 1/2 turmeric powder
  • a pinch of red chill flakes
  • 1 tsp. of pink himalayan salt
  • 3 large potatoes, peeled, cubed and boiled or steamed until tender but firm.
  • juice of 1 lemon
  • 1 tsp. garam masala
  • lots of freshly chopped cilantro

Heat the oil in a fry pan. Add the mustard seeds, stirring constantly until they begin to pop. Add the onion, asafoetida if using, chopped jalapeño, turmeric, chilis, salt, and cooked potato. Stir well to coat the potato cubes with all of the spices. Add the lemon juice and lastly the garam masala and chopped cilantro. Taste to adjust saltiness and spiciness!

To Cook the Dosa:

I like to use an electric grill to make the dosas however you can use a crepe pan or a regular fry pan. A seasoned cast iron fry pan works really well. Heat your grill or frypan over medium heat.

Spoon the batter into the pan in a circular motion to form a disc that is about 6 inches in diameter.


With the back of a large spoon smooth out the disc until it is very thin if you want a crispy dosa, or thicker to make it more chapati-like. Drizzle a little bit of oil on top. Allow it to cook without flipping for 3 minutes or until it begins to brown slightly. Spoon the potato masala into the middle of the dosa and then wrap the edges around the filling as you would a burrito. With a spatula transfer the dosa to a plate. Serve with Cilantro and Coconut Chutneys.

*extra cooked dosas if made on the thicker side will last a few days in the fridge. The batter can be kept in the fridge for 2 or 3 days as well.


Cilantro mint chutney:

  • 1 cup of fresh cilantro
  • 1/2 cup fresh mint
  • 1/2 in piece of ginger, finely grated
  • 1/2 seeded jalapeño pepper, chopped
  • 2 tsp. fresh lime juice
  • 1/2 tsp. ground cumin
  • 1 Tbsp. of honey or maple syrup
  • 1/2 tsp. himalayan pink salt

Blend all ingredients in your blender until smooth. Store in an air-tight container in the fridge. Will last 2-3 days.




Coconut Chutney:

This chutney is traditionally made with freshly grated coconut. I used dried and it is equally as delicious!

  • 1/2 cup of unsweetened dried shredded coconut
  • 1 inch piece of fresh ginger, finely grated
  • 1 clove of garlic minced
  • 1 tsp. ground cumin
  • 1/2 tsp. pink himalayan salt
  • juice of one lime
  • enough canned coconut milk to blend to a thick paste

Process all ingredients in a food processor until well mixed. Store in the refrigerator until ready to serve.



Cauliflower Ginger Where’s The Beef?

The humble cauliflower in the guise of ginger beef is the star of this dish! Florets of cauliflower are rice battered and roasted to a crisp before being tossed with a sweet and spicy ginger sauce.



The cauliflower:

  • one large cauliflower stemmed and broken into 1 inch florets
  • 1 cup of brown rice flour
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. himalayan salt
  • 1 cup of water

Preheat your oven to 400 F.

Whisk the rice flour, garlic powder, onion powder, salt and water in a large bowl until smooth. Add the cauliflower, tossing well to coat all of the florets with the batter.


Spread onto a well oiled cookie sheet. Bake for 15 min. and then remove from the oven to flip them over. Bake for an additional 15 minutes until lightly browned. While the cauliflower is roasting, prepare the sauce.


Ginger Sauce:

  • 2 medium sized carrots sliced on a diagonal and then slivered.
  • 1 red pepper, cored and sliced thinly
  • 2 cloves garlic, minced
  • a two inch piece of fresh ginger, finely grated
  • 2 Tbsp. olive oil
  • 1/2 cup of tamari
  • 4 Tbsp. rice vinegar
  • 2 Tbsp. mirin (or cooking sherry)
  • 1 cup water
  • 1/2 cup of coconut sugar
  • 2 Tbsp. of arrowroot powder ( or cornstarch)
  • 1/2 cup of raw cashews
  • 1/4 cup of chopped cilantro

Heat olive oil in a medium sized fry pan. Saute slivered carrots, red pepper, garlic and ginger until veggies are tender but firm. (about 5 minutes)

Add the tamari, rice vinegar, mirin or sherry, water, and coconut sugar. Stir over medium heat until the sugar has dissolved. In a small cup combine the arrowroot powder with 1/4 cup of cold water. Mix it well and then whisk into the heated sauce. Continue to stir until the sauce thickens and  is no longer cloudy. Taste to adjust flavours. If you like a lot of spice, you can add an optional pinch of chill flakes to the sauce.


Add the roasted, battered cauliflower to the sauce along with the 1/2 cup of cashews. Stir well to coat each piece. Serve topped with freshly chopped cilantro and steamed quinoa or rice to soak up the sauce!

OMB (Oh My Buddah) bowl!


This is my favourite way to use up whatever veggies I have on hand.  A combo of cooked and raw vegetables and greens, spicy Korean tofu, sauerkraut, rice or quinoa, topped with a sweet chilli almond butter sauce! I topped brown rice with sautéed onions and  a whole head of chard, chopped raw carrots, raw red cabbage, avocado, and cilantro; however you can use any combination of veggies. Roasted yams, steamed broccoli or cauliflower would be delicious as well.  Rice noodles are a nice change from rice. I make up a big batch of the chilli sauce for the tofu so that is readily available. It is pretty much delicious on everything!

serves 4

  • 2 cups of cooked brown organic rice or quinoa
  • 1 recipe of korean tofu (follows)
  • 1 recipe of sweet chilli almond sauce (follows)
  • 1 cup thinly sliced red cabbage
  • 2 yellow onions, thinly sliced, sautéed with 1 head of chopped red chard and a pinch of salt.
  • 3 medium sized carrots, chopped or grated
  • 1 ripe but firm avocado, cubed
  • 1/2 cup of raw sauerkraut
  • cilantro, chopped to garnish


Begin by cooking the rice or quinoa while you prepare the rest of the ingredients.

The Korean Tofu:

You can buy this paste in any Asian grocery store but if you can’t find it, use Sriracha.


  • 3 Tbsp. of tamari
  • 2 Tbsp. mirin (japanese rice wine similar to Sake but lower in alcohol)
  • 2 Tbsp. of gochujang paste or sriracha
  • 2 Tbsp. rice vinegar
  • 2 tsp. toasted sesame oil
  • 1 tsp. finely grated fresh ginger
  • 1 Tbsp. honey
  • 1 block of organic extra-firm tofu
  • 2 Tbsp. olive oil

Whisk all ingredients together in a small bowl. Store in a covered container in the fridge. Cut the tofu into one cm. cubes. Heat 2 tbsp. olive oil in a fry pan. Add the tofu and one recipe of the korean hot sauce. Saute until all of the liquid has been absorbed and the tofu is lightly browned.

Set aside while you prepare the almond butter sauce.






Sweet Chilli Almond Sauce:

  • 3/4 cup of almond butter
  • 11/2 cups of water
  • 1 clove garlic, minced
  • 1/4 tsp. red chilli flakes
  • 1 tbsp. finely grated fresh ginger
  • 1/4 cup of tamari
  • 1/4 cup of maple syrup


Combine all ingredients in a medium sized saucepan. Whisk over medium heat until fully combined. Simmer stirring often for an another 10 minutes until the sauce thickens. Add more water if necessary if it thickens too much. It should be thick but pourable!  Remove from the heat. Re-heat just before serving.



To assemble:

Divide cooked rice or quinoa amongst 4 bowls. Top with sautéed onion and chard, raw carrots, sliced red cabbage, prepared tofu, sauerkraut, and avocado.

Top with a generous serving of sweet chilli almond sauce. Sprinkle with chopped fresh cilantro.


Veggie Thai Green Curry with Smashed Baby Potatoes


For my first post I am going to share one of my all time favourite recipes! This vegan Thai green curry paste is not only an essential blend for a great Thai curry but is also the secret ingredient for my Thai Green Curry Kale chips that were a big hit at our local farmers market this summer. I will share that recipe next! Cilantro, lemongrass and galangal are anti-viral and anti-bacterial which makes this a great soup to make at the first sign of a cold or flu. Forget the chicken soup!


Most of the ingredients are available at your local supermarket perhaps with the exception of galangal. I purchase it at a specialty asian market in the city. It often comes frozen and is easy to use if kept frozen. Simply grate on the fine side of your grater and then return to the freezer. It is a close cousin to ginger which can be substituted if necessary. When using fresh lemongrass, remove the first few outer layers, bruise it to bring out the oils by hitting it with a pestle, and then chop off the end and use only the bottom 6 inches. Chop finely.

In place of the shrimp paste that is found in commercial green curry pastes I have added miso and kelp powder to make it vegan and to give it some umami.

For the Paste:

blend the following ingredients in a high speed blender until smooth. Add a little water to help it along if it is too thick. Don’t get too close as this stuff will burn your nose hairs!

The paste can be used right away to make your curry or frozen for later use.

  • 1/4 cup shallots, minced
  • 2 Tbsp.  of garlic, minced
  • 1 Tbsp. galangal, finely grated
  • 1 large or 2 small bunches of organic cilantro
  • 3 stalks of fresh lemongrass
  • 1 tsp. kelp powder
  • 1 Tbsp. miso paste
  • 12 green birds eye chilies
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1/2 tsp. black fresh cracked pepper
  • 2 whole lime leaves, ribs removed
  • 1/4 cup fresh lime juice
  • 2 tsp. sea salt


For the Curry:

serves 4

  • 2 shallots
  • 1 can of full fat coconut milk
  • 11/2 cups of vegetarian broth
  • 1/4 cup of prepared green curry paste
  • 2 Tbsp. tamari
  • 1 Tbsp. of honey or maple syrup
  • 1 Tbsp. fresh lime juice
  • salt to taste
  • baby potatoes, boiled until tender
  • 1 cup shredded organic cabbage
  • 1 cup peeled and cubed butternut squash or yams
  • 1 red pepper, chopped
  • 1 cup organic broccoli, chopped
  • 1 cup of raw cashews to garnish
  • 1/2 cup of basil, spinach or kale to puree into a bit of broth at the end to give it a greener colour!
  • fresh chopped basil to garnish,

Prepare the potatoes first. Boil until tender.  Oil a cookie sheet generously with olive oil. Gently squish the cooked potatoes with the bottom of a sauce pan and place on the oiled cookie sheet. Drizzle with more oil, a little salt and pepper and then bake at 450F. for about 20 minutes until the potatoes appear crispy and browned on the outside.

While the potatoes are baking sauté shallots in 2 Tbsp. olive oil in a medium sized saucepan. Add the coconut milk and 1/4 cup of the prepared green curry paste. Heat to combine. Add the veggie broth, cabbage, and squash or yams and simmer for 10 minutes before adding the veggies that take less time to cook. Add the red pepper and broccoli and simmer until tender.

Add the tamari, fresh lime juice, and honey or maple syrup. The amount of salt you add will depend on how salty your veggie broth is. Salt to taste. If desired add more green curry paste if you like it spicy! Remove a small amount of the broth and blend on high with either the basil, spinach or kale and then add back to the curry.

Serve topped with squashed roasted potatoes, raw cashews if desired and lots of chopped fresh basil.




Get the latest posts delivered to your mailbox: