thai wraps {vegan}

i came up with these when we were on our vegan kick (which we are sooooo over it's ridiculous... hello $1 mcdonalds ice cream cones, daily). but vegan or not, these things are seriously delicious. especially when you sit down and eat them right, with a bottle of sriarcha sauce in hand. 

thai wraps

makes 4 wraps

ingredients:

4 large wheat wraps -- i used the same wraps i made for falafel, here

for the quinoa:

1/2 cup quinoa (about 2 cups cooked)

2 tbs. rice vinegar

1 tbs. garlic, minced

1 tsp. salt

for the sauce:

1/4 cup peanut butter

3 tbs. honey

1 1/2 tbs. rice vinegar

1 tbs. soy sauce

1/2 tsp. crushed red pepper flakes

for the filling:

1/4 cup olive oil

1 cup extra-firm tofu, chopped into 1" pieces

1 cup zucchini, chopped

1 cup broccoli, chopped

1/2 cup carrot, julienned

3/4 cup bean sprouts

1. place the quinoa, 2 tbs. rice vinegar, garlic, salt and 3/4 cup water in a small pot and bring to a simmer. reduce to low heat, cover, and continue cooking for 30-35 minutes, until all liquid is absorbed and the little white rings around the quinoa are visible. fluff and set aside.

2. while the quinoa is cooking, heat 2 tbs. olive oil over medium heat. add the tofu and fry until golden. remove tofu from pan and set aside.
3. add remaining olive oil to pan and cook zucchini, broccoli & carrot until zucchini is browned and broccoli and carrot are slightly soft. take off heat and add tofu to pan.
4. combine the ingredients for the sauce and pour over quinoa. add veggies to quinoa mixture.
5. distribute filling between wraps and add bean sprouts to each. wrap up and eat!

panang curry {vegan}

i know, i know, this picture isn't very pretty. i need to find some better lighting or we need to stop eating dinner past sunset, because taking photos after dark in our kitchen is bad news. but i still thought i should post this curry, because it was delicious. this was round two of try making panang curry, & this time i was satisfied. the only thing i would change is to use coconut cream rather than coconut milk, because i wished it were a little bit thicker.

panang curry

serves 2

ingredients:

1 14. oz. can coconut milk

2 tbs. red curry paste

2 tbs. brown sugar

1/2 cup broccoli, cut into bite-size pieces

2 carrots, peeled & sliced into 1/4" pieces

4 long beans, cut into thirds

1/2 pound fresh shrimp

1. bring the coconut milk & curry paste to a simmer in a medium sauce pan over medium heat.

2. add the fish sauce, brown sugar & uncooked vegetables. simmer for 10 more minutes, stirring frequently.

3. if using shrimp, add it now & continue cooking until shrimp are cooked, about 5 minutes.

4. serve hot with jasmine or (better) coconut rice on the side.