Category Archives: Thai

Sweet Potato Coconut Curry Soup and Vegan Red Lobster Biscuits

soup and biscuit

This soup from the Post Punk Kitchen is an old favorite and easily one of my favorite soups of all time. I’ve posted it here before, but it’s been a long time so I thought I would revisit. I’ve also changed my instructions slightly to cut out a couple of steps, making the prep time about 10 minutes.

biscuitsBut first. BUT FIRST. Let’s get to these biscuits. It’s been probably close to two decades since I’ve been to a Red Lobster. Something recently made me think of those biscuits they give you — salty, cheesy, flaky, bottomless baskets of delicious cheddar bay biscuits. PROBABLY not the healthiest thing on the planet, but making them at home helps. I found this recipe on the blog Amazeballs Eats.

claire biscuits Our resident tween, a self-appointed cheddar bay biscuit connoisseur, even said, “If you gave me a Red Lobster biscuit and gave me one of these biscuits, I wouldn’t know the difference. They are soooooo good.”

She always seems to like things she helped make more, but I can’t disagree. She was a great sous chef.

Do cheddar biscuits go with Thai flavors? I don’t know. But they were both good and nobody complained. Good enough for me.

Even the toddler ate some of the soup, which does have a bit of a kick in the background. She would eat a spoonful, say “hot,” push it away, then ask for more.

I’ve tried to add different vegetables over the years — it’s perfect as is. Sometimes I have to learn the hard way just to leave it alone. Also, don’t skip the cilantro and sesame oil garnish on this one. You might think it wouldn’t make that big of a difference, but you would be wrong. It completes the soup and is so much better than without. Now to the recipes!

Vegan Red Lobster Cheddar Bay Biscuits

Biscuit Ingredients
• 2 c. all-purpose flour — I’ve been using spelt flour a lot lately for a little extra health 🙂
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. sugar
• 3/4 tsp. salt (I put less in the biscuits and added to the buttery glaze that goes on top)
• 1/2 tsp. garlic powder
• 1/4 tsp. cayenne powder
• 1 c. cheddar style shreds (I use and recommend Daiya)
• 1 c. plain unsweetened non-dairy milk (I went with almond)
• 1/2 c. vegan butter (I used Earth Balance buttery sticks), melted

Butter Topping Ingredients
• 2 Tbsp. vegan butter, melted
• 1/2 tsp. garlic powder
• 1/4 tsp. dried parsley (I used 1 tsp. fresh, minced parsley)

  1. Preheat oven to 475 degrees. Line a baking sheet with parchment paper or use a silpat.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder and cayenne. Stir in the cheddar style shreds; set aside.
  3. In a medium bowl, stir together the almond milk and melted vegan butter until the butter forms small clumps. (Ours never formed clumps, so we just went for it. It was fine. They were flaky and wonderful!)
  4. Add the almond milk mixture to the flour mixture and mix gently with a rubber spatula just until a dough forms and no dry ingredients remain. Use a greased ¼-cup measuring cup to scoop out portions of dough. Place on the prepared baking sheet, leaving a little more than an inch between biscuits.
  5. Bake until the biscuits are golden brown, about 12 minutes. While the biscuits are in the oven, stir together the 2 tablespoons melted vegan butter, garlic powder and parsley. Remove the biscuits from the oven and immediately brush with the topping mixture. Allow to cool for at least 5 minutes before serving.


Sweet Potato Coconut Curry Soup

• 2 large sweet potatoes, diced
• 1/2 tablespoon(s) vegetable oil
• 1 medium onion, diced
• 1-2 tsp. minced fresh ginger
• 1 tablespoon red curry paste (or more for extra spice! I probably added closer to 2)
• 1 15 oz. coconut milk unsweetened
• 3 cup(s) vegetable broth
• 3 tablespoon(s) lemon juice
• 1 teaspoon(s) sea salt
• 1 tablespoon(s) sesame oil
• 1/2 cup(s) cilantro, fresh

1. In a stock pot, saute onion and ginger in oil for about 5 minutes, until soft. Add curry paste and cook for another minute or so.

2. Add sweet potato, diced small, and stir for about a minute.

3. Add coconut milk and veggie stock. Bring to a boil, then lower heat and simmer for 15-20 minutes, until potatoes are cooked through.

4. Add lemon juice and salt. You’re ready to serve!

5. Once in bowls, drizzle with a little sesame oil and sprinkle with chopped cilantro (as much as you like).


Peanutty Red Curry Sauce


Doing some Googling while trying to come up with some new ideas for a Thai-loving client, I came across this quick curry sauce from Pinch of Yum. Ho. Ly. Crap. So good. So easy. And you could put it on anything  — not just the obvious stir-fries, but any type of veggies (ooh, like the cauliflower cakes I have yet to post), even some kind of breakfast Benedict. It would be great on chicken and mild fish too, for the meat-eaters of the world.

I made some brown rice and topped it with sautéed tofu and veggies — a little bit of whatever I had in the fridge. In this case, mushrooms, broccoli, red pepper, asparagus, button mushrooms, kale and the leftover zucchini noodles from my daughter’s dinner (which you saw earlier tonight if you follow VegOut on Instagram).

It’s like a perfect marriage between peanut sauce and a classic red curry. I like to eat things pretty saucy, and I would say this recipe made about 4 servings. I’m not a person who likes a lot of repeats with my food, so it’s kind of a big deal for me to say: I feel like I could eat this every day. This one will definitely be going in the rotation. I may just have to keep a jar of it in the refrigerator so I can whip up quick stir-fries throughout the week. The baby loved it too!

OK, here it is. I have to go finish stuffing my face now.

• 1 15 oz. can coconut milk (Original recipe calls for light, but I only had regular at home and it was great).
• 2 Tbsp. peanut butter (I’m sure you could sub almond butter if you need to)
• 2 Tbsp. red curry paste (I did rounded Tbsp. for sure. I can’t leave well enough alone).
• 1 1/2 Tbsp. soy sauce or Bragg’s Liquid Aminos (In the interest of vegetarianism. Original recipe calls for fish sauce).
• 2 Tbsp. lime juice
• 3 Tbsp. brown sugar
• 1 large garlic clove, minced
• water or broth to taste, optional
• 1/3 c. crushed peanuts, plus more for serving if you like
• green onion, sliced, for serving, optional

Pour the coconut milk into a small saucepan over high heat. When it reaches a gentle simmer, add peanut butter, curry paste, soy sauce, lime juice, brown sugar and garlic. Whisk and keep on high heat for 15 minutes or until the sauce has reduced and thickened a bit.

Add the peanuts and simmer for another 5 to 10 minutes. When the sauce coats the back of a spoon you can add a bit of water or broth (I added about 1/2 c.) to adjust consistency depending on how thick you like it. I went ahead and made mine pretty thin since I knew I would ultimately be sopping it up with some rice. If I were serving it as more of a sauce on a piece of tofu or aforementioned cauliflower cake, I would let it reduce a bit and get a little thicker.

If the sauce separates, never fear. Give it a good whisk before serving. Enjoy!

Thai Basil Tempeh

Even though I just made Thai Basil TOFU a few weeks ago, when I was searching for tempeh recipes earlier this week, this simple recipe jumped out at me. It turned out, basil – and maybe soy sauce – are the only ingredients the two recipes shared, so I decided to go for it. I had everything but the chili peppers already on hand, so I was basically ready to go.

Once I went to make it, I realized the recipe was really vague, so I made it how I THINK the author intended. Either way, it turned out delicious. I served it over the mountain of quinoa I had leftover from earlier in the week.

It ended up making two servings (if you’re in Europe – definitely serve with sides, etc. – these were not 2 American oversized servings…). It was a little spicy,  ridiculously easy and tasted great. I’ll definitely make it again (only I might double it so we can have lunch leftovers!

8 oz bar of tempeh, cut into bite-sized cubes
1 Tbsp. lime juice (I just used the juice of 1 lime, which was a little more)
3 chiles, seeded and minced (I went with serrano
1 c. vegetable broth
2 Tbsp. soy sauce
1 tsp. sugar
Olive Oil
3 gloves fresh garlic, whole
1 tsp. freshly ground pepper
1/2 c. chopped fresh basil

1. Simmer cubed tempeh in vegetable broth with garlic and pepper in a small saucepan for 45 minutes. This soaked up almost all the broth and kind of smelled like gravy.

2. Heat 1-2 Tbsp. of olive oil in a separate pan and saute tempeh for 2 or 3 minutes, then add chiles, lime juice, soy sauce and sugar and cook for a few more minutes. Much of the tempeh broke up while cooking, making it kind of beany or nutty looking.

3. Remove from heat, stir in the chopped fresh basil and serve over rice, quinoa, wheatberries or whatever might sound good. Enjoy!

Thai Tofu with Basil

Generally speaking, I have pretty long days (but don’t we all?). My kryptonite is the half-hour drive home from work. Somewhere around…Southfield, I can barely keep my eyes open and fantasize about crawling straight into bed, without a proper dinner, or any phone calls, and without touching my computer. I can’t think of a time when this actually has happened.

Tonight being no different, I ate out of a container of potato salad (that recipe to come — my new favorite) and kind of gave up on making dinner. I knew I should make something out of the refrigerator currently packed with ingredients, but couldn’t bring myself to do it. Finally I gave in to my squeeze’s pleas to allow him to pick up some food for me — and the restaurant was closed. Of course.

So, I dragged myself into the kitchen and started pulling things out of the refrigerator. After hosting a baby shower and making a big dinner-sized lunch on Father’s Day, there literally is no room in there. When I came upon the giant container of basil (that I got from Trader Joe’s for $2.99 — a small victory after two dead basil plants so far this year!) I knew there was some sort of basil stir fry out there in the world and I decided to investigate.

HERE is the recipe I found.

Here is how I adapted it:

• 1 14.5 oz can coconut milk
• 3 Tbsp. vegetarian fish/oyster sauce
• 6 Tbsp. rice vinegar
• 6 Tbsp. soy sauce
• 1-2 tsp. red curry paste – the recipe in no way calls for this, but I decided I wanted to add some
•  in lieu of crushed red pepper flakes, I put in some red pepper powder and a good squeeze of sriracha
• 1 pkg.  firm tofu (of course I used my new favorite)
• diced onion
• 1 Tbsp. oil (olive or, in my case, some ginger oil and some basil oil)
• 1 Tbsp. minced garlic
• random chopped veggies: I used some asparagus, peppers and broccoli
• a handful of chopped mushrooms (I had baby bellas)
• fresh basil (I’d say I had about 1 -2 cups whole leaves and tore some when I tossed them in)

1. In a bowl, mix coconut milk, vinegar, fish sauce, soy sauce and red pepper.

2. Over medium high heat, cook onion, fresh grated ginger (if you have it — I didn’t so that’s why I used some ginger oil instead of olive oil) and garlic for  a few minutes until it starts to brown.

3. Next I added the tofu and one-by-one added the broccoli, asparagus and peppers. Saute for a few minutes until cooked through.

4. Add sauce and continue cooking until it reduces by 1/3 and thickens up a little. At this point I added the baggie of spinach I had on hand too.

5. When sauce seems reduced enough (The picture to the right shows how much I reduced it), add chopped mushrooms and basil, then cook 1-2 minutes until heated through.

6. I served over brown rice.

I’m pretty happy with the results! I am notorious for trying to make D try things I make, sticking food-filled forks in his face, even though I know he only likes to eat during meals. Apparently the delicious smells were too much for him, so he came over to investigate, had a couple of bites and asked me to make it again sometime. So, I’d say it’s a success!

OK, now I have to go find the 3 leftover mini cheesecakes from yesterday…