Coconut Rice: adapted from Color Me Vegan

  • 1 can coconut milk
  • 1 1/4 cups of water
  • 1 1/2 cups of uncooked brown rice
  • salt to taste
  • 4 TB unsweetened coconut flakes
  1. Bring the rice, water and coconut milk to a boil in a medium saucepan.
  2. Cover, reduce the heat to low, and allow to simmer until the rice is tender (about 30-40 minutes)
  3. Season with salt and coconut flakes.

Thai Tofu with Peanut Sauce: adapted from 500 Vegan Recipes

  • 1/2 cup of veggie broth
  • 2 TB flour
  • 3 TB crunchy peanut butter
  • 1 tsp of sriracha chili sauce
  • 1 TB sucanat
  • 1 TB rice vinegar
  • 2 TB Braggs Liquid Aminos (or soy sauce)
  • 2 TB peanut oil
  • 1 14 ounce block of tofu, pressed and cubed
  1. Whisk together the flour and broth until dissolved. Add the peanut butter, sriracha, sucanat, vinegar and Braggs and mix together.
  2. In a skillet heat the peanut oil over medium-high heat. Add the tofu and cook until it browns on all sides.
  3. Pour the sauce on top, lower the heat and cook until the sauce has covered the tofu and thickened.

Hope that everyone had a great morning! I’m a little late in posting today, but late is better than not at all =). My day is a busy one – volunteering this morning, cleaning this afternoon, work, cooking, picking up my sister, and then a potluck later tonight probably followed by relaxing with Nathan! (I am very blessed). On a less relevant note – did anyone watch Top Chef last night??? Congratulations to Richard!!! (I watched it at like midnight and woke up Nathan with my excitement after they announced it – dorky… probably). Have a great Thursday!

 

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