Saturday, October 8, 2011

Taste-of-Thai Saute from Vegan on $4 a Day


So I'm finally getting around to putting up this recipe from last month's Meal Plan.  This is the Taste-of-Thai Saute from Ellen Jaffe Jones' book, "Vegan on $4 a Day".  My husband and kids both gave this one a 9 out of 10, and I thought it was super easy and tasty besides being budget friendly :)
Of course, I love anything made with coconut milk and basil!

Taste-of-Thai Saute

Ingredients

1 tbsp vegetable oil (I substituted veg broth here)
1 onion, chopped
1 tbsp minced fresh ginger
3 garlic cloves
1/4 tsp crushed red pepper flakes
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 eggplant, cut into bite-sized pieces
2 cups cauliflower pieces (I omitted this since we didn't have it)
1 red bell pepper, finely chopped
1 cup carrot slices
1 cup cut green beans (I omitted these and just added more carrots)
1 can (15oz) light coconut milk (I use full fat coconut milk cut in half with water...that's what "light coconut milk is)
1/2 cup chopped fresh thai basil or sweet basil
2 tbsp low-sodium soy sauce (I used Organic Full Sodium Tamari cut in half with water)
1 tbsp freshly squeezed lime juice
1 tsp agave nectar or maple syrup (I used Organic Raw Blue Agave)
3 cups brown rice or millet (I used brown rice)

Heat the oil (or veg broth) in a wok or large skillet over medium-high heat.  Add the onion and ginger and cook and stir for 1 minute. Add the garlic and red pepper flakes and cook and stir for about 30 seconds, or until fragrant. Add the coriander, cumin, and turmeric and cook and stir for 30 seconds. Add the eggplant, cauliflower, bell pepper, carrot, and green beans and stir well to coat the vegetables with the seasonings. Stir in the coconut milk and bring to a boil. Decrease the heat to low and cook, uncovered, for 3 minutes, adding water if needed to keep the ingredients from sticking to the skillet. Cook, stirring occasionally, for 5 minutes, or until the vegetables are tender but not overcooked. Add the basil, soy sauce, lime juice, and agave nectar and cook and stir for 1 minute. Serve over rice or millet.

TIPS
-Shake the can of coconut milk before opening. To get the best flavor, open the coconut milk just before using.
-For a slightly different taste, add 1/2 tsp of curry powder to the vegetables while they are cooking.

Enjoy!  If you try this recipe, please let me know what you think in the comments section!

3 comments:

theravegan said...

I just got my copy of Vegan on $4 a day and so far I've been impressed with the recipes I've read. I'll mark this one as one to try. Thanks!

Gretchen said...

Thanks for your comment Jen! I am going to follow your blog because I also have Auto Immune Disease- Hashimoto's Thyroiditis. A Vegan diet has helped me to control my symptoms a lot, and my thyroid is not completely shot so I'm not on medications. I'm hoping by eating this way I can preserve what function is there and never need the meds.

thevegantummy said...

It looks wonderful... I enjoy reading your blog, so I have an award for you on my blog! Have a great week!