Ⓥ Peanut Pumpkin Thai Curry Ⓥ

I've only made this once but I thought it was good enough to share immediately. ;) Next time I make it I'll try to make the measurements better for a larger serving instead of a single, but it's great if you have bits and pieces and are making dinner for one. Super easy, quick, creamy and delicious! An explosion of flavours to tantalize your tastebuds! 

Peanut Pumpkin Thai Curry

1 tsp Red Curry Paste

1/2 cup Pumpkin Puree 

1 Tbsp Peanut Butter

1/2 cup Coconut Milk Beverage (not the canned stuff)

1/4 block firm Tofu, cubed 

1 Tbsp Tamari

1/4 cup Vegetable Stock

1/4 tsp Ginger, ground 

1/4 tsp Cumin, ground

Black Pepper to taste

Cauliflower, Broccoli, spinach, or any other veggies you want to add

In a medium sauce pan, sauté the tofu in the tamari, curry, and spices until it browns a bit. Add the remaining ingredients, minus the vegetables, and cook over medium heat for 5 minutes. Add the veggies and cook another 5-10 minutes or until the veggies are tender. Slowly add the coconut milk, and add more or less to get your desired consistency. 

Serve over rice or quinoa. 

Makes 1 large serving or two small servings. 

If you found this article to be helpful, please consider a small donation or visit the shop. Thank you for your love and support.

Ⓥ Creamy Peanut Salad Dressing Ⓥ

Eat you greens! This salad dressing will have you craving salads! 

I tend to go all out in whatever I make, so… lettuce, fresh sprouts, grated carrot and beets, chopped walnuts, hemp seeds, a sprinkle of nutritional yeast and a dollop of this dressing = my perfect salad. :)

This dressing is also fantastic on a sandwich and I decided that it would also be rather fantastic warmed up over a stir-fry--but I have yet to try it. ;)

Creamy Peanut Salad Dressing

2 Tbsp Peanut Butter, creamy

3 1/2 Tbsp Olive Oil

just under 1 Tbsp Tamari

2 Tbsp Rice Vinegar

1 Tbsp Agave*

1/4 tsp Salt

1/4 tsp Black Pepper 

1/4 tsp Ginger, ground

1/4 tsp Garlic Powder

1/4 tsp Cumin, ground

1/4 tsp Curry powder

touch of water, to thin it down

*last time I made this I was out of Agave so I tried subbing in a touch of liquid Stevia and it turned out delicious still. :)

Combine all your ingredients in a food processor and blend until smooth and creamy. Add a little water to thin it down a bit and make it go further, how much you add is up to you to reach your desired consistency. 

Next time I'm going to sub in the olive oil for hemp oil for a healthier variety as well. :)

Store in the fridge, keeps for about 4-6 days.

Makes about 1/2 cup of dressing (I didn't measure, I'm just guessing). ;)

Enjoy! 

If you found this article to be helpful, please consider a small donation or visit the shop. Thank you for your love and support.