This dish is a delicate mix of sweet and spicy. Served with rice and a side salad (cucumber drizzled with rice vinegar is nice here), it becomes a lovely meal that just happens to be vegan. Scroll to the bottom of this post for the recipe.
This stew is spicy, hearty, and plenty funky. If you're a kimchi fan then you need to try it stat. Perfect on a rainy evening. I sometimes add sliced mushrooms to mine to make it even heartier.
Yes, that same dish that shows up on every blog and fills your Instagram feed every Sunday brunchtime. Basic it may be, but it's also delicious. I like mine with lots of lemon and crushed red pepper. And if I'm not being strictly vegetarian, some anchovies. With a side salad, it's perfect for a busy weeknight when you don't have the time or energy to put too much thought into a dinner.
This is a great one for lunch. On Sunday, prep the vegetables and tofu and make the dressing. Store it all separately in the fridge. Each morning before work, cook a single portion of the soba noodles (since they get sticky if you make them too far in advance), and add the vegetables, tofu and dressing. Easy, fresh, and so good.
I used to make this dish with Italian sausage, but this version is plenty good without it. Just don't skim on the parmesan, OK?
About 2 tbs vegetable or other neutral oil
2 cloves garlic, minced
1 butternut squash, peeled, seeded, and cubed
1 can coconut milk
Dash fish sauce
1 teaspoon sugar
2-3 tbs panang curry paste (red or yellow curry paste will also work well here)
A handful baby bok choy, rinsed well and chopped roughly
Diced scallions, for garnish
Diced red Thai chiles, for garnish (optional)
Coat the bottom of a large saucepan with vegetable oil and set heat to medium. Add garlic and cook a few seconds. Add butternut squash and cook, covered, until softened, about 20 minutes. Add the coconut milk and cook, stirring occasionally, for another 10-20 minutes until the squash is very soft. Add fish sauce, sugar, and curry paste and stir to blend. Depending on the intensity of the curry paste you're using, the amount you want to use may vary.
Using a potato masher or the back of a wooden spoon, mash the some of the butternut squash to thicken the broth, still leaving some pieces intact. Add bok choy and cook another 5 minutes or so.
Serve with cooked rice, and garnish with scallions and chiles.