One Pot Thai Coconut Curry

Veganista meals-to-go via Instant Pot or stovetop, your choice

Ingredients

1 onion, chopped

2-4 carrots, sliced

2 small Bok-Choy or Shanghai Choy, quartered and thinly sliced

1 large bell pepper, cubed (any color will do)

Plus any other veg you happen to have on hand

1/2 jar Thai chili paste

1 cup canned coconut milk

2 cups water

Extra wide rice noodles

Method

  1. Sauté onion until fragrant
  2. Add all ingredients EXCEPT noodles, coconut milk and chili paste; cook 2 minutes in instant pot (low pressure, quick pressure release) or on stovetop until veg is tender crisp
  3. Add remaining ingredients, being sure to press noodles so that they’re covered with liquid. Simmer 4-5 minutes or until pasta is done.
  4. Plate and serve or package in to-go containers…

Orzo ChickN Veg Soup

Orzo ChickN Veg Soup

When hubby came down with a head cold I made this soup using ingredients I happened to have in hand. The Choy and mushroom powder are essential for creating a satisfying umami flavor. Other than that, use whatever you have on hand.

Ingredients

• 1 medium onion, diced

• 1 Portobello mushroom cap, quartered and sliced

• 3 small organic carrots, sliced

• 1 medium Shanghai Choy, quartered and thinly sliced

• 1/4 cup chickN broth powder

• 1/4 cup shiitake mushroom powder (dried Shanghai mushrooms, processed in food processor)

• 1/2 cup uncooked orzo

• Water

Method

1. Heat medium sauce pan over medium-high heat until hot. Add onion, reduce heat to medium, cover and cook 1-2 minutes until fragrant

2. Add remaining veg, cover and cook 5 minutes, stirring occasionally

3. Add both powders and orzo, stir until well incorporated. Cover and cook 2-3 minutes

4. Add water, stir, bring to a simmer and cook uncovered about 10 minutes or until orzo is done