Veggie Laksa

Hi There! It’s only been forever and a day since I last posted anything. No worries. I’m still here.

With life in overdrive lately (with no signs of slowing down), I decided to take a wee break from the website (after all it’s only a hobby…unlike parenting, which is a 24/7 job).

We are still living “plant strong” with our diet; and haven’t had meat or dairy in well over 2 months now. Ok, that’s a lie. I had cheese last week; but I was vastly disappointed after I ate it (and felt gross too…and YES, it was “good” raw, organic cheese).

Both my husband and I are loving this new lifestyle choice. We are feeling super, looking great, and are actually eating our recommended daily intake of veggies (for once)! We talked about it a few nights ago, if we’ll ever “go back”, and at this time we can’t see ourselves becoming regular meat or dairy eaters again. Sure, we might have some meat or some dairy every now and then, but definitely not every week (let alone, every day).

As of right now, we have about 5 really great “plant strong” dishes that we rotate for dinners. One of our faves, is this Veggie Laksa dish. Now, traditionally, laksa is served as a soup dish in Malaysian (and Thai) cuisine. However, I like my laksa a bit thicker (more like a sauce than a soup). The great thing about this dish is you can add just about any veggie that you like! I use zucchini, red bell pepper and carrots (because the colors are pretty together…and they taste yummy too).

 

Here’s what you’ll need:

-1 tbs olive oil

-1 package of Tempeh (I prefer a 3 or 5 grain variety); cut into 1 inch chunks

-1 red bell pepper; diced

-1 zucchini; peeled, halved, then sliced into 1 inch pieces

-4 or 5 carrots; peeled and chopped

-1 small yellow onion; diced

-1 tbs red curry paste

-1 can coconut milk

-2 cups vegetable stock

-1 package of udon noodles

-2 handfuls of red lentils

-about 1 tbs cilantro; chopped in a food processor PLUS additional chopped cilantro for garnish

-salt and pepper to taste

 

 

In a dutch oven, heat the oil over medium-high heat. Add the diced onion, and saute until translucent. Next, add the  red pepper, tempeh, and red curry paste. Saute everything until the pepper is soft. Add the carrots, zucchini, coconut milk, stock, salt and pepper,  and lentils to the dutch oven. Stir, cover, then turn down the heat to a medium-low. Simmer for 45 minutes to an hour (until the vegetables soften and the lentils cook down); stirring occasionally. Once the veggies are cooked all the way through, add the uncooked udon noodles to the pot. Cook for an additional 5 minutes; or until the noodles are done. Add the cilantro and stir everything together.

 

Serve warm with a hefty side of steamed broccoli (FYI: leftover sauce is SO YUMMY over top of broccoli)

Makes 4 servingsAdapted from Zen Family Habits


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