- 1 can coconut milk
- 2 cups no-chicken broth
- 2-3 stalks lemongrass, sliced
- 3 kaffir lime leaves
- ¼ cup Thai ginger (galangal), rough chopped
- 3 Hawaiian chilies split open with seeds
- 3 cloves garlic, smashed
- 1T Sambal Olek
- 1T lime juice
- 2T Coconut sugar
- 1 tsp ground coriander
- 1 cup seasoned shiitakes [See Braised Shiitake recipe]
- 1 cup fresh cilantro leaves
- For garnish:
- Lime wedges
- Vegan fish sauce [3T LeeKumKee Sauce + 2T Pineapple Juice]
- Chopped tomato
- In a large pot, combine all ingredients except the shiitakes and cilantro. Bring to a boil, then reduce heat and simmer for 15 minutes. Taste and adjust seasonings.
- Strain the soup into a large bowl. Add seasoned shiitakes, chopped tomatoes, fresh cilantro, chilies and a lime wedge
The most magical salad I ever ate was the Fermented Tea Leaf Salad at Burma Superstar in San Francisco. Tart and tangy green tea leaves are doused with fresh lemon juice, then tossed with savory bits of roasted peanuts, various seeds and legumes, chopped tomatoes, chills and fried garlic. If I had to eat a salad everyday for the rest of my life, it would be this unique combination of crunchy-sour-savory yum.
Coconut, pineapple and macadamia nuts made all of my vegan baklava dreams come true. Bite through the flaky layers of fillo and this sweet treat transports you to a tropical beach.
What I love most about the holidays is that it’s a time ripe with the essence of both past and present. In these weeks between Thanksgiving and Christmas, this remains more true than ever. I used to always wonder why and how and who thought it was a good idea to “put” two such grand holidays so close together (isn’t one enough?!), but I now know that it was a brilliant idea.
My friends with kidlets are always asking for easy food art tutorials, so here’s one to get you in the holiday spirit. I made Rudolph the Rice cake Reindeer out of simple ingredients I had in my kitchen. Cut the rice cakes and bananas for the little people and they can put the rest of this festive vegan snack together…easy peasy.
When life gives you wonky tomatoes, make this easy tomato jam! This rustic recipe does not require peeling, de-seeding or any of that nonsense.
Enjoy this sweet and savory tomato spread with crackers and cream cheese, take a BLT to the next level or as a delicious glaze for tempeh.