Panaang Curry Noodle Bowl with Fried Tofu, Broccoli, and Peppers

My sister and cousins and I have a favorite Thai restaurant in St. Louis that we frequent as often as we can afford it, and probably sometimes when we can't, but our love of Thai curry usually trumps an empty wallet. We each have our usual; my cousins like Masman, my sister prefers yellow curry, and I love the panaang. Of course, for the times when I truly can't afford restaurant Thai food, I have my stock of panaang curry paste at home; a small container that costs $1.79 at an international grocery will literally last you until you can't remember when you bought it. When I made this dish, I was getting ready to move out of my apartment, and I was trying to use all of the food I had in the house already without buying new ingredients, so I grabbed the half empty package of thin rice noodles, some frozen broccoli, half of a red bell pepper, and the fried tofu I'd bought the week before and got to work. Note that this recipe is completely adaptable to whatever type of curry paste you like the best, and with whatever vegetables or meat that you want to add. You could buy extra firm tofu, press it, and bake it instead of using fried tofu as well. What I ended up with was a very delicious and panaang-y noodle bowl that was fast and filling.

Panaang Curry Noodle Bowl with Fried Tofu, Broccoli, and Peppers

1 - 2 tbsp. Panaang curry paste (to taste and depending on how much spice you like)
1 small can of coconut milk (the ones that are roughly 6 ounces)
1/2 - 1 cup plain soy milk or soy creamer
5 - 15 sprays of Bragg's GF Soy Sauce, to taste
1 cup fresh or frozen broccoli, defrosted
1/2 red bell pepper, sliced
1 small block of fried tofu, chopped into bite-size pieces (OR extra firm tofu, pressed, chopped, and baked if you don't want to use fried tofu)
1/3 package thin rice noodles

Cook noodles as directed on package by placing them in boiling water for 2 - 3 minutes. Strain the noodles, then rinse with cold water and leave them in cold water in the pot so they won't stick. Place the fried tofu on a lined cookie sheet in the oven at about 400 F and bake until the tofu is puffed up and crispy. Remove from oven and set aside. In a small pot, heat the curry paste for about 30 seconds, and then add the small can of coconut milk and soy milk or creamer. Stir to mix well and adjust the taste as desired. Add the Bragg's gluten-free soy sauce to taste. Place the fresh or defrosted broccoli and bell pepper into the sauce and cook over medium heat for about 5 - 10 minutes, until the vegetables are tender. Add more soy milk/creamer if you need more of the curry sauce. Place the desired amount of fried tofu into the pot and stir to mix. Drain the rice noodles and add them to the sauce, stirring to coat. Be sure to add them in portions so you don't add more than what your sauce will coat. Garnish with another dab of coconut milk if desired and serve.

Pasta with Spinach Basil Pesto

I am currently house-sitting for someone at work, and theirs is a huge old house on a tree-lined street near Forest Park. The house has lots of space and best of all, a professional kitchen. Another unexpected amenity has been the free reign over the herb garden in the backyard, including three huge basil plants (the size of which I have never experienced, since plants typically die shortly after coming into my care). Well, since the plants are outside and will die soon anyway, I decided to "harvest" the basil plants and make myself some pesto. A friend of mine mentioned that adding spinach will enhance the flavor and color of the pesto, so I decided to try it. This turned out to be not quite the traditional pesto sauce, but a delicious one nonetheless.

Spinach Basil Pesto

1 cup fresh basil leaves
1 cup fresh or frozen spinach
1/3 - 1/2 cup olive oil (adjust according to your taste and the consistency)
5-8 whole cloves of garlic, according to taste
1/2 cup pine nuts (or more, according to taste)
1/4 cup blanched slivered almonds
1/4 - 1/2 cup Vegan "Parmesan Cheese" (or real Parmesan cheese if you can have it)
Salt and pepper to taste

Place all ingredients in a food processor and blend until a thick paste is formed and becomes creamy. Adjust ingredients to taste. Makes about 1 1/2 - 2 cups of pesto. Boil pasta and drain, then add the pesto to the pasta, toss, top with more Parmesan cheese, if desired, and serve!

Pasta with Roasted Tomatoes in a Garlic "Butter" Sauce

Today I felt like twirling pasta. And when I walked into the kitchen, the first thing I saw was the package of plum tomatoes that I had bought 3 days ago and which were silently reprimanding me for letting them slowly waste away. So, that was that.

Pasta with Roasted Tomatoes in a Garlic "Butter" Sauce

4 - 5 oz. rice pasta (I used Trader Joe's Rice Sticks, which are shaped like linguine)
16 oz. plum or cherry tomatoes
1 1/2 tbsp. olive oil
1/2 - 3/4 tsp. garlic salt
3/4 tsp. dried oregano
3/4 tsp. dried basil
1/4 tsp. ground pepper
1/2 tsp. dried thyme
3/4 tsp. dried parsley
1/4 - 1/2 tsp. crushed red pepper (optional; only if you want a little kick)
1 1/2 tsp. Earth Balance Natural Buttery Spread
1 tsp. minced garlic

Preheat the oven to 425. Line a baking sheet with foil.

Wash the tomatoes and pat dry. If you prefer to have smaller pieces that are more spread out in the dish (which I think would have made this better), slice each of them lengthwise into halves. Place the tomatoes in a large bowl and add the olive oil and dried spices and toss them all together. Place the tomatoes onto the baking sheet and roast in the oven for about 15 minutes. If they finish roasting before the rest of this is done, remove and set aside.

Meanwhile, boil salted water for the pasta. Add the rice sticks, bring back to a boil, and cook for 6-8 minutes (I think I took mine off the burner right at 7). While the pasta is boiling, melt the 1 1/2 tsp. Earth Balance Butter Spread in a small sauté pan with the 1 tsp. minced garlic. Sauté for about 4 - 5 minutes and remove from heat. Drain the pasta well and put it into a large serving bowl. Add the "butter"/garlic mixture and then the roasted tomatoes (be sure to get all the tomato juice and olive oil from the bottom of the pan!!) to the bowl and toss together well. It took me a couple of minutes to incorporate all of the spices throughout the pasta. Ready to serve! I sprinkled a little Vegan Parmesan Grated Topping on mine. A simple meal with only a few ingredients, yet the flavors are so wonderful together that it tastes complex.

Makes 2 large servings.