Category: Vegan

Easy Vegan Thai Coconut Soup (Tom Kha Kai) Main

Easy Vegan Thai Coconut Soup (Tom Kha Kai)

A veggie-packed, easy to make, vegan Thai coconut soup with kale, broccoli, sweet potatoes, and more. No lemongrass? No problem! This soup recipe has a few hacks that make it simple yet authentic tasting.

Ingredients

1 tablespoon vegetable oil
2 cups cubed sweet potatoes
1 cup broccoli rice
8 ounces brown mushrooms, sliced
2 cloves garlic, minced
1 quart veggie broth
1 (3-inch) piece fresh ginger, sliced
1 small lemon, peeled
1 tablespoon Thai red curry paste
¼ cup mushroom sauce
½ cup lime juice
2 (13-ounce) can coconut milk
12 ounces firm tofu, cubed
4 ounces baby kale, chopped
½ cup chopped cilantro
1 teaspoon brown sugar
¼ teaspoon sea salt

Directions

Warm 1 tablespoon vegetable oil over a medium heat in a medium-sized soup pot.

Add the 2 cups of sweet potatoes and cook until tender. About 10 minutes. Add in the 1 cup broccoli rice, 8 ounces mushrooms and cook for a few minutes.

Storage Tip: Never store fresh sweet potatoes in the refrigerator. The sweet spot, pun intended, is to store them at a few degrees below room temperature.

Add in the 2 cloves of garlic and cook for a minute.

Cooking Tip: You can easily peel garlic by putting cloves or even a whole bulb in a mason jar, shake it hard for about thirty seconds and you have freshly peeled garlic.

Add in 1 quart of veggie broth. I like to add in a little to get it heated up faster and then add in the remainder. This method seems to cook the soup faster.

Add the 3-inch piece of ginger cut into slices, the peels from 1 lemon, the 1 tablespoon of red curry paste, the ¼ cup of mushroom sauce (vegan oyster sauce), and ½ cup of lime juice.

Add 2 cans of coconut milk and bring to a boil.

Storage Tip: Canned coconut milk is good about 6 months past the Best By date but only lasts about 5 days once opened. You can freeze it but it may get grainy. Simply blend it or strain it. It will keep about 3 months in the freezer.

Mix in 12 ounces of cubed tofu, 4 ounces baby kale, and remove from heat. Add 1 teaspoon brown sugar and ¼ teaspoon sea salt to taste.

Easy Vegan Thai Coconut Soup (Tom Kha Kai) Recipe

Easy Homemade Cashew Milk Video

Easy Homemade Cashew Milk

Rich, creamy, and dairy-free, this homemade cashew milk is a simple recipe and easy recipe. It’s an inexpensive way to switch from cow milk to a vegan plant-based beverage.

Ingredients

1 cup raw cashews
4 cups water, divided
1 tablespoon honey (optional)
2 teaspoons vanilla extract (optional)
Pinch of sea salt

Directions

The cashews must be softened. This is best done by soaking them in water overnight in the refrigerator. You can also boil them for about 10 minutes.

Drain the cashews and rinse them thoroughly, until the water runs clear.

Add the soaked cashews and two cups of water to a blender. Start low and increase the speed until the cashews are pulverized.

Blend in 2 more cups of water, the honey (or your sweetener of choice), vanilla extract (if you want to add flavor), and a pinch of sea salt. Most blenders will not fully breakdown the cashews. Simply strain the milk through a sieve, reserving the liquid.

Store the milk in a covered container in the refrigerator. It will last up to 4 days. It’s common for homemade cashew milk to separate. Just give it a good shake before using it.

You can freeze it to extend the life, but it might get a weird texture, which can easily be fixed by running it in the blender again.

Easy Homemade Cashew Milk Main

Cucumber Radish Salad with Citrus Vinaigrette Dressing Main 1

Cucumber & Radish Salad with Citrus Vinaigrette Dressing

Every day feels like summer with this easy and delicious cucumber salad with sunny tangerines and tangy radishes. Plus the citrus dressing is super easy to make and great on almost any salad.

Ingredients

Citrus Vinaigrette Dressing
1 tablespoon white balsamic vinegar
2 tablespoon orange juice
2 tablespoon grapefruit juice
1 tablespoon lime juice
⅓ cup olive oil
Salt and pepper to taste
Cucumber & Radish Salad
3 large cucumbers, thinly sliced
6 radishes, thinly sliced
5 tangerines, peeled and thinly sliced
1/3 cup pomegranate seeds
Salt and pepper to taste

Directions

Citrus Vinaigrette Dressing: Add the balsamic vinegar, orange juice, grapefruit juice, lime juice, and olive oil in a large mixing bowl. Salt and pepper to taste. Then whisk together to create the citrus vinaigrette.

Cucumber & Radish Salad: Add the cucumbers, radishes, and tangerines. Mix to fully coat the ingredients with the dressing. Salt and pepper to taste.

Top with the pomegranate seeds and serve.

Cucumber Radish Salad with Citrus Vinaigrette Dressing 1

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