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Kid-friendly vegetarian recipes
Alex’s favourite Veggie Curry
Henry’s favourite Pad Thai by vegan
cookbook author, Isa Chandra Moscowitz
Serves four
Ingredients:
1 3/4 cups cooked lentils
1 1/2 cups cooked chickpea
4 cups combination of cubed eggplant, broccoli, okra
and green beans
1 medium onion, diced
3 gloves of garlic, diced
2 tsp minced ginger
1 tbsp curry powder
1/2 tsp turmeric powder
1 tsp cumin powder
1/2 tsp fine sea salt
1 tsp coconut sugar
1 1/2 cups crushed tomatoes
Vegetable broth (optional)
To serve:
Basmati or red rice
1/2 cup coriander
Heat the pot and add a drizzle of olive oil. Sauté the onion,
garlic and ginger ‘til the onion has softened.
Stir in curry powder, cumin, turmeric, and coconut sugar
and cook for a minute. You’ll know when it is done from the
fragrant aroma.
Add tomatoes, chickpea, lentils, and the vegetable mix. Let
it simmer until the vegetables are cooked to your liking. If too
dry, add some vegetable broth.
Garnish with fresh-chopped coriander and serve with
basmati rice or red rice.
Serves four
Ingredients:
8 oz pad Thai rice noodles, cooked according to package
directions, immediately rinsed with cold water and cooled
2 tablespoons vegetable oil, divided
14 oz tofu, cut into 1/2 inch cubes
1/2 teaspoon salt, divided
4 cups broccoli florets and thinly sliced stems
4 cloves garlic, minced
2 cups scallion, chopped into one-inch pieces
1 cup lightly packed cilantro , chopped
4 oz mung bean sprouts
For the sauce:
2 tablespoons tomato paste
5 tablespoons tamari or soy sauce (use gluten-free tamari to
make this gluten-free)
6 tablespoons brown sugar
1/4 cup fresh lime juice
2 tablespoons Sriracha sauce
2 tablespoons mellow white miso
1/4 cup water
To serve:
3/4 cup chopped roasted peanuts
Extra lime wedges
To make the tofu you’ll need a large non-stick pan that can
take a high heat. Once the pan is hot, drizzle in 1tbsp oil. Add
the cubed tofu and sprinkle with 1/4tsp salt. The tofu should
sizzle when it hits the pan. Cook for seven minutes, tossing
often, until it’s browned. In the meantime mix together the
ingredients for the sauce and set aside. The miso may not
completely dissolve, but get it as smooth as possible. When
the tofu is browned, transfer it to a plate and cover with foil.
In the same pan, cook the broccoli in 2tsp oil with 1/4 tsp of
salt. Cover the pan between stirring. It should take about five
minutes and be lightly charred in places. Transfer to the same
plate as the tofu. For the sauce, lower the heat to medium.
Cook the garlic in the remaining oil for 15 seconds. Add the
scallion and cilantro and toss until wilted. Pour in half the
sauce and heat through. Add the noodles and toss to coat.
Add back the tofu and broccoli, mung beans and remaining
sauce, and toss to coat. Serve immediately.
April 2018
43