Minestrone Soup

Adapted from All Recipes

https://www.allrecipes.com/recipe/13187/minestrone-soup-i/

Palak Tofu (Curried Spinach and Tofu)

Adapted from https://www.cookwithmanali.com/palak-tofu/

Ingredients

• 1 package firm tofu, cut into cubes
• 1 tbsp garlic-infused canola oil
• 1/8 teaspoon ground pepper
• 1/8 teaspoon smoked paprika
• 1/8 teaspoon red chili flakes
• salt, to taste

Spinach Curry

• 2 lbs baby spinach
• 1 can diced tomatoes, drained
• 2 tsp ground ginger (or 1 inch fresh ginger, roughly chopped)
• 1/2 teaspoon curry, to sprinkle
• 1/8 teaspoon red chili powder, or to taste
• 3/4 teaspoon cumin powder
• 1/2 to 1 cup coconut milk (1/2 a can)
• 1 tbsp garlic-infused canola oil
• salt, to taste
• 1-2 teaspoon sugar or honey, optional
• 1 teaspoon fresh lemon juice, optional

Instructions

Tofu

1. In a pan heat the oil. Add cubed tofu and sprinkle paprika, salt, pepper and red chili flakes.
2. Saute a few minutes on each side, until tofu is light golden brown in color. Set aside.

Spinach Curry

1. In a large pot, heat oil and add ginger. (If using fresh ginger, cook 3 minutes; if using ground ginger, cook 1 minute.) 
2. Add tomatoes, curry powder, cumin powder, salt, and chili powder, and cook 3-4 minutes.
3. Add spinach and cook until wilted, then another 2 minutes.
4. Transfer mixture to a blender, add 1/2 cup (or more) coconut milk, and blend to a smooth paste. (Add coconut milk until puree is desired consistency.)
5. Return spinach puree to pot and add sauteed tofu.
6. Mix well and also add water at this step [if required] to adjust the consistency of curry to preference.
7. Add sugar/honey [if using] and mix.
8. Cover and let the curry simmer for 10 minutes on medium-low heat.
9. Squeeze in some fresh lemon juice (optional) and serve hot with Indian bread or basmati rice.

Pumpkin Chickpea Curry with Broccoli

Adapted from Yup It's Vegan

Ingredients
Saute mixture:
    1 Tbsp garlic-infused olive oil
    1/2 cup diced onion or shallots (or green onion/green leek for Low FODMAP)
    1 1/2 inch fresh minced ginger (or ~2 tsp ground ginger)
    1/2 tsp chili pepper flakes
    1/2 tsp ground cumin
    1/4 tsp ground cinnamon
    1/4 tsp ground turmeric
    3 Tbsp Thai red curry paste

Remaining vegan pumpkin curry ingredients:
    1 (15 oz) can coconut milk
    1 (15 oz) can pumpkin puree
    1 (15 oz) can chickpeas, rinsed and drained
    8 oz broccoli crowns, cut into small florets
    1 1/2 Tbsp fresh lime juice
    salt to taste (or use ~1 Tbsp soy sauce)

Instructions

Heat the olive oil in a pot over medium heat. Add the onion/shallot/leek with a pinch of salt, and stir frequently until starting to brown, 3-5 minutes. Add the ginger and cook for 30 seconds. Add the chili flakes, cinnamon, cumin, and turmeric with another pinch of salt, and cook for another 30 seconds or until fragrant. Stir in the Thai red curry paste and cook for 2-3 minutes until starting to stick.

Stir in the coconut milk, pumpkin puree, and chickpeas, and bring a boil (it will be thick!). Reduce the heat, stir in the broccoli, and cover the pan. Cook for about 10 more minutes, stirring occasionally, until the broccoli is bright green and tender. Stir in the lime juice and season to taste with additional lime, and soy sauce or salt.

Serve hot with jasmine rice