Thai Coconut Curry Recipe with EcoVeganGal

I invited Whitney from EcoVeganGal to join me in the Tastemade kitchen and show you how to make an outrageously delicious Thai Coconut Curry. Whitney creates amazing videos to inspire people to live healthier lives,while being kinder and gentler to the planet. I saw this dish in her “Extreme Healthy Vegan Cheapskates” video and knew I wanted to give it a try!

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Vegan Spam Musubi Recipe

I live in beautiful Hawai’i nei. The only thing we love more than our beautiful beaches and sharing the Aloha spirit is,Spam. Auwe! That’s right,per capita, Hawaii eats more Spam than any other state in the nation. Months back, I half-jokingly posted a photo Sham Spam musubi. I received so many requests for  the recipe that I decided to go all out and actually do a video recipe for Vegan Spam Musubi.

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Inspired :: KimChi Edamame Dumplings

I’m allergic to malls. Time served in the conspicuous-consumer thunder domes was completed in my twenties, while working in the retail fashion industry. Since my escape, there aren’t too many occasions I find myself saying “Let’s go have lunch at the mall” but those are exactly the words that came outta my very own mouth as we headed to M.A.K.E. in Santa Monica Place,CA.

We passed the exhibition window showcasing the emerging talent from the Matthew Kenney Culinary Academy and I had a feeling we were in for a special gastronomic experience.

James Beard award winning chef and best-selling cookbook author Matthew Kenney’s raw cuisine elevates plant-based food to another level. I wanted to try as much of the menu as possible.The intelligent foodie’s approach would have to come in after 5:30pm when the market tasting menu is available. A well thought out menu teases, excites and calms the palette to best experience the next wave of flavor. Since I was on an abbreviated trip to CA,my schedule only allowed for a mid-day visit. I ordered six dishes during the lunch service and got down to business.

My inner cocktail dragon was calmed with this Lemon Kefir Bellini before we started on the first course.

A trio of tree nut cheeses, sweet & spicy mustard seeds with fennel crisps.

Kimchi Dumplings.Ginger foam.Coriander. Best.Dish.Ever.The filling is savory with a slight kick from the kimchi. Plated to perfection like the work of art these scrumptious parcels are. I was so obsessed with these dumplings, I had to create my own recipe here. My version is a fusion of M.A.K.E.’s dish and the Edamame Dumplings I had at True Food Kitchen in AZ.

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Vegan Okonomiyaki Recipe

Okonomiyaki is a savory Japanese style pancake and literally translates to Okonomi “to your liking” + yaki “grill”. This one skillet meal since is a great way to eat a lot of cabbage (or your favorite greens) topped with crunchy, savory, salty goodies.

This is one of my favorite ways to eat cabbage and I use green onions straight from the garden.

The super fun ingredient I added was vegan prawns. I first discovered Sophie’s Kitchen vegan seafood during ExpoWest way back in March. It took awhile for me to get my hands on the products here in Hawaii, but let me tell you, it was worth the wait. The prawns look amazingly real and lend a chewy, bounce to the pancake. Added bonus: they are gluten and soy-free. The vegan calamari is also mind-blowing amazing. I served it fried up and slathered in home made tartar sauce.

I thought it might be fun if you could win some of the ingredients I used in this recipe, so I’m having a giveaway for (2) free products from Sophie’s Kitchen, (2) packets of The Vegg and (6) That’s It Fruit Bars! That prize pack should keep your taste buds happy.

To Enter the Giveaway:

  1. “Like” Sophie’s Kitchen Vegan Seafood on Facebook or Twitter
  2. Leave a comment on my Oknomiyaki YouTube video   telling me which Sophie’s Kitchen Vegan Seafood product you’d most like to try
  3. *Totally optional Extra Credit: Like The Vegg and That’s It on Facebook or Twitter and leave me a comment on this blog post letting me know that you did
  4. Giveaway ends on Oct. 31, 2012. I will select a winner and they will be contacted via YouTube messages (please check your inbox!)Contest open to US and Canada residents.

Good Luck!

Recipe adapted from the popular YouTube show “Cooking with Dog” (the dog is the host, not an ingredient) Okonomiyaki remastered

Vegan Okonomiyaki Recipe
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Okonomiyaki means "to grill as you like it", so fill this savory Japanese pancake with your favorite ingredients.
Serves: 2 pancakes
  • For the pancake
  • 1 cup cake flour (or mix ¾cup +2 tablespoons all purpose flour with 2 tablespoons cornstarch)
  • ½ teaspoon baking powder
  • 1 tablespoon dulse (optional)
  • ¾ cup water or kombu dashi
  • 4 tablespoons prepared Vegg
  • 2 vegan prawns,chopped
  • ½ cup vegan bacon bits
  • 1 cup thinly sliced cabbage
  • ½ cup green onions,chopped
  • For the Sriracha mayo
  • ½ cup vegan mayo
  • 1 tablespoon mirin
  • 1 tablespoon Sriracha
  • For the okonomiyaki sauce
  • Mix 2 tablespoons ketchup+ 2 tablespoons vegan worcestershire sauce (or coconut aminos for soy-free)
  • For garnish
  • Green onions
  • Sesame seeds
  • Furikake (seaweed rice seasoning)
  • Aonori (seaweed powder)
  • Beni shoga (pickled ginger)
  1. Combine cake flour,dulse and baking powder in a large bowl.
  2. Mix in water (or dashi) and the Vegg until smooth.
  3. Add cabbage, green onions, prawns and bacony bits.
  4. Heat a non stick skillet over high heat.
  5. Pour half of the mixture into the pan and form into a pancake.
  6. Cover and cook for 2 minutes. Flip the pancake, cover and cook for another 2 minutes.
  7. Flip one last time,cover and cook for 3 minutes.
  8. Brush with okonomiyaki sauce and garnish with Sriracha mayo, seaweed, sesame seeds,beni shoga (pickled ginger) and green onions.

Coconut Curry Fried Rice Recipe

This recipe is a local kine grindz trifecta. Fried rice is already a perfect island meal, easy to whip up at breakfast, lunch or dinner. Toss in a delicate layer of coconut with the umami of a good curry seasoning and your mouth will be saying “so Ono!”

Using coconut aminos instead of soy sauce makes this simple dish gluten and soy free.

Coconut Curry Fried Rice
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A coconutty taste of the islands popping with the flavors of fresh herbs.
Serves: 4-6 servings
  • 4 cups cooked and cooled jasmine rice
  • (cooked in coconut water [1.5C rice to 1.75C cocowater])
  • 4 T green onions
  • 2 cloves garlic,minced
  • 1 T ginger,minced1 carrot, diced
  • 1 rib celery,chopped
  • 1 small onions diced
  • 2 bok choy leaves + stems
  • 1 cup coconut roasted cashews
  • 1 cup chopped cilantro (or parsley,thai basil,chives)
  • 3T coconut aminos
  • 2T curry seasoning or curry powder
  • 2 T coconut oil
  • salt & pepper to taste
  • Sriracha sauce
  1. Heat coconut oil in large pan over high heat.
  2. Add garlic, ginger and green onions, sauté for 1 minute.
  3. Add carrots, stir for 1 minute and reduce heat to med high.
  4. Add onions and celery, stir for 1 minute, then create a hole in the middle of the veggies, exposing the bottom of the pan.
  5. Add curry seasoning to the pan and stir.
  6. Add greens and mix in cold rice, cooking for 2 minutes.
  7. Season with coconut aminos and salt & pepper to taste.
  8. Add cilantro and cashews, toss and cook for an additional minute on high heat.
  9. Serve immediately, garnish with green onions and Sriracha sauce.


Kalbi Style Baked Tofu + Pajeon {Scallion Pancake}

So this is how my crazy train of thought arrived at this recipe: I read an article about a photographer that was recreating death row prisoners “last meals”.Which then prompted me to think about what  I would want as my final meal. And the no-brainer answer is Kalbi. My K-peeps understand that Kalbi (Korean BBQ) is a taste that’s hard to give up. For me, it’s more about the marinade and less about the meat. Heck, everything will taste better after a swim in this marinade. It’s the perfect balance of savory-salty-sweet. I used the Hey Shuga organic cane syrup and really liked the flavor. Sometimes I blend in some grated Korean pear, but a lot of times I don’t have it and the marinade tastes just as amazing without it.

  • Perfect for portobellas before you pan fry or throw them on the grill
  • Use a reduced sodium soy sauce for the Kalbi marinade and try it on seitan
  • Marinate tempeh overnight and pan fry

The baked tofu will have a deep flavor and chewy texture. I like to slice the baked tofu thin for banh mi style sandwiches. For salads and stir fries, I prefer the tofu cubed up. And for a quick dinner, I enjoy a Kalbi tofu “steak” with pajeon, kimchi, rice and a salad.

Pajeon (Scallion Pancake) is a savory side dish that looks fancy shmancy but is quite easy to make. I use scallions, green onions, chives or other seasonal veggies from my garden. Dip pajeon into kochoojang sauce for a little heat and a spicy kick. This Pajeon recipe was adapted from Maangchi, the internet demi god of Korean cooking. I was surprised that her original recipe was actually vegan♡. When I tried it without the Vegg and baking soda, my pancake was a globby mess even though I used a non-stick pan. The results were perfect once I added baking soda and The Vegg – Vegan Egg Yolk gave it the flavor of the pajeon my grandma used to make. *Tip* I prepare the Vegg this way: I mix 2 tablespoons of dry Vegg mix with 1 cup water in a blender or food processor. Measure out 2 tablespoons of the Vegg (once it has been mixed with the water) for the pajeon batter. The Vegg must be mixed with water first.

Kalbi Style Baked Tofu + Pajeon {Scallion Pancake}
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Enjoy this sweet & savory baked tofu sliced on sandwiches, cubed up in stir fries and salads or with pajeon, kimchi and rice.
Serves: 4 servings
  • For the Baked Tofu
  • 1 block firm or extra firm organic tofu,pressed
  • ⅓ cup + 2 tablespoons soy sauce
  • 4 tablespoons organic liquid cane sugar syrup or agave nectar
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger,minced
  • 3 tablespoons green onions, finely chopped
  • 2 tablespoons mirin
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon roasted sesame seeds
  • optional-half Korean pear, grated. When using the pear, place all marinade ingredients in a blender and blend until smooth
  • For the scallion pancake
  • 15 thin green onions, cut into 5 inch pieces
  • ½ cup flour
  • ½ cup water
  • ½ teaspoon baking soda
  • 1 teaspoon sugar
  • 1 teaspoon miso
  • 2 tablespoons The Vegg,premixed
  • 2 tablespoons coconut oil
  1. For the Tofu
  2. Drain tofu.
  3. Remove excess water with a tofu press or wrap the block of tofu between two kitchen towels and place heavy books on top for about 20 minutes.
  4. Slice the tofu block in half so that each piece is about 1 inch thick.
  5. This process will allow the marinade to be easily absorbed.
  6. Mix all the marinade ingredients together in a small bowl.
  7. Adjust seasoning and add black pepper to taste.
  8. Place the tofu in a rimmed dish and pour the marinade on top.
  9. Refrigerate and marinate for at least 2 hours, overnight is best.
  10. Preheat oven to 400F degrees.
  11. Line a baking sheet with parchment paper.
  12. Place tofu in the middle of the sheet and bake for one hour total.
  13. Flip the tofu over after 30 minutes to cook and brown evenly.
  14. Remove from oven and cool slightly before slicing.
  15. For the scallion pancake
  16. Mix together all the pancake ingredients (except the oil and green onions) to create the batter.
  17. Heat 1 tablespoon coconut oil over high heat and place half of the scallions in even layer in a nonstick pan.
  18. Pour just enough batter over the scallions to cover them.
  19. Cook for about 2½ minutes, until the edges start to form bubbles.
  20. Flip the pancake, reduce heat to medium high and cook for an additional 3 minutes.
  21. Repeat to make another pancake.
  22. Serve with gochujang sauce if you like it spicy.
  23. Please watch the video to master the technique.