Thai Green Curry Rice (Being Vegan day three!)

Eating fruits and vegetables has been incredibly easier than I had even thought it to be. :) Which is great! Especially with the new year, almost everyone I talk to is making resolutions and thinking about getting their health back on track. If all things go well this month I've been thinking about going a version of vegan for the rest of the year. I love to bake and although I've worked at a vegan bakery and sometime I bake vegan at home, I don't think I'd be able to give that up. And cheese! I LOVE CHEESE, oh and honey. :) Everything is better with a little honey. But for the month of January I'm veganveganvegan and that's rad. Anyhooooow here's a recipe that my dad and I cooked up last night. {Another thing I love about my whole household going vegan is we have more family time together. Whether it be...between passing in the hallways, we check up on each other, ask how we're doing with this whole new vegan thang. Or it be over the stove when we're preparing a meal together (like last night!) I never realized it till now, but it's definitely something I've missed.


Thai Green Curry Rice
Prep: 20 minutes, Cook: 12 minutes

NOTES:
* Make sure you cook the rice before hand! We didn't read through the recipe, and learned that the hard way
* Coconut extract mixed in almond or rice milk makes a great substitution in recipes that call for coconut milk. It has a lot of fat so it you're looking for low-fat ideas....^^^ try this one!

1/3 cup vegetable broth
1 onion, cut into 1/2-inch cubes
1 red bell pepper, cut into 1/2-inch cubes
1 yellow bell pepper, cut into 1/2-inch cubes
2 cloves garlic, crushed or minced
1 to 2 tablespoons Thai green curry paste
2 cups coarsely chopped napa cabbage
1 cup broccoli florets
1 cup cauliflower florets
1 cup sugar snap peas
1 tablespoon regular or reduced-sodium soy sauce
4 cups cooked long-grain brown rice
1 tomato, cut into 1/2-inch cubes
1 tablespoon coarsely chopped fresh Thai or common (field) basil
1 tablespoon coarsely chopped fresh cilantro
1 cup almond milk or rice milk
1 teaspoon coconut extract

Directions;

Place the broth in a large saucepan along with the onion, red and yellow peppers, and garlic. Cook over medium heat, stirring occasionally, for 5 minutes. Stir in 1 tablespoon of the curry paste, or up to 2 tablespoons for a spicier dish. Add the cabbage, broccoli, cauliflower, snap peas, and soy sauce. Mix well, cover, reduce the heat to low, and cook until the vegetables are tender, about 5 minutes.

Add the rice, tomato, basil, cilantro, almond milk and coconut extract.
Stir well, then cook until heated through, 2 to 3 minutes
Serve hot, on plates or in bowls.

It turns out to be a bit like a stir-fry with a little saucey stuff at the bottom. And it makes enough for about five or six people, so plenty of leftovers for us!

xxo
Laura


 ( Found on forksoverknives )