Tom Kha or Tom Yum with Spiced Coconut Dumplings

Courtesy of Kitchen Dispensary http://thekitchendispensary.wordpress.com/

I love Thai food. The flavours are always so fresh and vegetables are often the star. Tom Yum is one of the cooked dishes I will eat if I am going out to dinner with friends and there are no raw options. It’s still all vegetables in a light spicy broth. But making a raw version of Tom Yum or Tom Kha is so easy to do at home. The main difference between the two is just the coconut which is used in Tom Kha. So if you are looking for a fat-free version just leave it out and perhaps add extra tomato for a Tom Yum version.

Tom Kha
Ingredients

Stock

• 1 Stalk of Lemongrass
  
• 1 Lime Leaf
  
• 1 cm Piece of Ginger
  
• 1 cm Piece of Galangal
  
• 2 Stalks of Celery
  
• 1 Cup Dried Coconut
  
• 2 Cups of Spring Water
  
• 1 Tomato
  
• 2 Tbsp Lemon Juice
  
• 1 Tbsp Miso Paste
  
• 1/4 Tsp Cayenne Pepper
  

Fillings

1. Choose from a variety of fresh raw shredded or spiralised vegetables like cucumber or zucchini noodles, carrot, mung bean sprouts, snow pea greens, cabbage, tomatoes, turnips or anything else that you have. In the picture above I used snow pea greens and cucumber sliced into wide noodles with a vegetable peeler and a few slivers of avocado.

Preparation

1. Place the lemongrass, lime leaf, ginger, galangal, celery, coconut and water into a blender and process until well mixed. Strain through a nutmilk bag or a fine sieve.


2. Pour the liquid back into the blender and add the remaining ingredients. Blend well.


3. You may like to gently warm the stock to a low temperature before pouring over the vegetables, but it does just fine as a cold soup as well.


4. Place your vegetables of choice into a bowl and pour the stock over the top.
   

Green Curry Soup

Courtesy of Kitchen Dispensary http://thekitchendispensary.wordpress.com/

A lot of raw vegans find it difficult to keep warm in the colder months. This soup uses a lot of warming spices to heat you up from the depths of your belly. I made it in the middle of a hailstorm, parked myself by the heater and got toastie.

Serves 2

Ingredients

• 1 1/2 cups filtered or spring water
• 1 cup tightly packed chopped spinach
• 1 cup chopped broccoli stalks
• 1/2 cup chopped leeks
• 1 avocado
• 1 carrot
• 4 – 6 soaked sundried tomatoes
• 1 clove garlic
• 1 tbsp miso paste
• 1 tsp himalayan or celtic sea salt
• 1 tbsp coconut oil
• 1 tbsp cumin
• 2 tsp tumeric
• 1 tbsp tamari or nama shoyu
• 1/2 – 1 tsp cayenne pepper

Method

1. Blend the water, spinach, broccoli and leeks in a blender until smooth.
2. Add the remaining ingredients and blend again until smooth. You can adjust the spices to taste.
3. This can be served chilled in the summer or in winter it’s nice to warm it up a little. You can warm it either in the dehydrator for about an hour, or it can be warmed on the stove. If you are warming it on the stove, to preserve the enzymes, keep it on the lowest heat, stir constantly and make sure it doesn’t go over body temperature by dipping your finger in. It should be just warm, not steaming hot.
4. Sprinkle with cayenne pepper, flaxseed oil and top with some crunchy kale chips.

Inner Evolving Yamaní Rice Stew

Courtesy of Supreme Master Television http://www.suprememastertv.com/veg/Inner-Evolving-Yamani-Rice-Stew.html

(For all ingredients, please use organic versions if available)

• Brown yamaní rice
• 15 teaspoons lentil beans
• Olive oil (or sunflower oil)
• Onion
• Green onion
• White cabbage, shredded
• Red cabbage pepper, diced
• Carrots, diced
• Pumpkin, diced
• Parsley, chopped
• Rosemary
• Oat bran
• Vegetable broth
• Water
• Salt and pepper (optional)

Directions (to make vegetable broth):
1. Add around a liter of water (the amount of water would be according to the amount of vegetables you are preparingthe aim is that it doesn’t become runny,
But more or less dry,a little dry, the mixture)
2. Sprinkle it with vegetable broth like rain to avoid the formation of lumps, to get it dissolved
3. Keep on stirring it gently until the preparation becomes smooth

Directions (to make inner evolving yamaní rice stew ):
1. Switch on the stove
2. Add the oil as much as you like (olive oil, sunflower oil, or canola oil)
3. When the oil is hot start frying the onion slightly
4. Add the salt to the onion to make all of its juices come out
5. It is important to stir this preparation continuously
6. Add the green onion
7. Add a cup of yamani rice
8. Reduce the heat to minimum
9. Not to stop stirring this preparation at this time to keep it from being burnt
10. Stirring it around a minute and a half, 2 minutes
11. Sealing the rice (making it hard on the outside) around between 35 and 40 minutes
12. Reduce the heat a little
13. Add liquid with the broth very very carefully (don’t add to much)
14. Stir a little
15. Add the 15 spoonfuls of lentils
16. Add the vegetables, from the hardest to the softest
17. Add diced pumpkin
18. Add carrot
19. Add the red pepper
20. White cabbage
21. Cover it
22. Leave it to cook on the lowest heat, for more or less 35 or 40 minutes
23. Lift the lid and check the liquid (there must be liquid in the preparation, but not much, the stew’s characteristic is that it hasn’t got much liquid in it)
24. After it finished the characteristic of a stew which is a dish with almost no liquid
25. Before serving, you can adjust the flavors. (you can add some salt, pepper, or whatever you like to add)

Paradise Tofu Soup with Lush Greens

Courtesy of Supreme Master Television http://www.suprememastertv.com/veg/Paradise-Tofu-Soup-with-Lush-Greens.html

(For all ingredients, please use organic versions if available)

(Serves 4)

• ½ block firm tofu


• Bok choy (or spinach)


• Watercress;


• Mushrooms


• Mushroom seasoning


• Oil


• Water


• Noodles (optional)

Directions (to fry tofu and mushrooms):

1. Cut the tofu into strips and cut them by manually into little random pieces (break it up

Entirely by hand)

2. Before fry the tofu you must to dry it well (put tofu into the towel press quite firmly, to squeeze out as much water as possible)

3. Pour a little bit oil in the pan

4. Add the tofu to the pan

5. Fry it on medium heat

6. After they are becoming golden turn them over

7. After the tofu is fried just right pour it into a bowl

8. Since there is a little bit of oil left in the pan put in the mushrooms

9. Cook them lightly

10. Gently stir the mushrooms



Directions (to make the soup):

1. Boil the water

2. Take the base of the watercress and we cut it into large pieces

3. Put in the mushroom seasoning

4. Add the frozen noodles into the boiling water

5. Add the bok choy

6. Add the watercress

7. Make sure that it’s all soaking in the water

8. Let it cook for a few minutes, just to soften the vegetables

9. The soup will be ready to serve



Directions (to serving):

1. Take a bowl

2. Serve the broth first

3. Pick out the vegetables

4. Scoop up some noodles

5. Add some tofu to taste

6. Add a few mushrooms

7. Ready to serve

Comforting Chickpea Soup and Exotic Spicy Black-Eyed Bean Curry (In Dutch)

Courtesy of Supreme Master Television http://www.suprememastertv.com/bbs/board.php?bo_table=vege&wr_id=574&goto_url=&url=link2_0&sca=&page=16#v






INGREDIENTS:
Comforting Chickpea Potato Spinach Soup

• Chickpeas
• 1 onion, chopped finely
• 1 large tomato (or 3 small tomatoes), cut into small pieces
• 2 potatoes, cut into small pieces
• Spinach, cut into large pieces
• 3 garlic cloves, cut into small pieces
• 2 tablespoons bouillon powder
• 1½ tablespoons paprika powder
• 1 liter water
• Olive oil
• Salt
• Pepper

Exotic Spicy Black-Eyed Bean Curry

• Black-eyed beans
• 1 onion, cut into pea size
• 3 tomatoes (or 6 small tomatoes), cut into small cubes
• Ginger slices
• 1 teaspoon chili powder
• 1½ teaspoons turmeric powder
• Coconut milk
• Olive oil
• Salt
• Pepper
• Coriander (to garnish)
  

Directions

PREPARATION: Comforting Chickpea Potato Spinach Soup: Boil water with 2 tablespoons of vegetable bouillon. The water boils. add the chickpeas.Stir it a bit.Turn down the flame so it can simmer until it is done. Put olive oil in the pan.When it’s warm, add the onion, and the garlic. Stir fry till golden brown. Add the potatoes then the paprika powder; and a little bit of water so the potatoes can be cooked quicker.The potatoes must be cooked until they are just done. Puncture it with a fork once in a while to see if it’s done. When the water is evaporated, add a bit more. When the potatoes are cooked, add the mixture to the soup.Turn up the heat for the soup a bit, and cook everything until it is done probably take 10-15 minutes. When the soup is completely done, add the tomatoes and spices (salt and pepper), season to taste.Turn off heat. Add the spinach at the end. Exotic Spicy Black-Eyed Bean Curry Pre-cooked the black-eyed beans for 1 hour in the pressure cooker. Put olive oil in a pan, wait a bit until the oil is hot. Add the onion along with the ginger into the pan, stir fry them. When the onion is golden brown, add the black-eyed beans.Add a little bit of water so that it doesn’t burn. Season the beans with 1 teaspoon of chili powder, and with 1½ teaspoons of turmeric powder. Stir it well. Then add the tomatoes.Keep stirring until the tomatoes is done. Add in the coconut milk.Leave the pan on the stove for 10 minutes. Turn up the heat a bit, and then wait until the curry is done.Put the lid on the pan so that it’ll cook faster. When it’s done, season it with salt and pepper.Add more or less according to taste. If it’s not spicy enough, add more chili powder.