Thai Green Tofu Curry

Ahh, memories of Thailand... It was our honeymoon nearly 5 years ago... our first truely relaxing holiday (pre children naturally)... in the seaside towns of Krabi and Koh Samui... lazing by the pool... a bit of adventure with kayaking, elephants and underwater exploration...  and most importantly, simple, authentic, delicious food.

Gourmet vegetarian feast in a shanty on the river

 
So any recipe that can take me close to that memory (as well as being quick and easy to feed the kids after work) is more than welcome in my home.

 

I found the original version on mythermomixhints and tweaked it by making it vegetarian with tofu instead of chicken and soy sauce instead of fish sauce.  I reduced a few of the elements as I wasn’t sure how it would be for the kids but I can assure you it was just right.  And was enjoyed by all.

Thai Green Tofu Curry

50g cashew nuts
1 Green Chilli de seeded
2 cloves of garlic
1 Lemon Grass stem roughly chopped
2 Coriander roots with stems
2 pairs Kaffir Lime leaves
20g rice bran oil (or olive oil)
440g tin organic Coconut Milk
2 tbsp soy sauce (or fish sauce if you prefer)
1 tbsp palm sugar
350g firm tofu cubed
Assorted veggies (eg; 1 carrot julienned, ¼ red capsicum, handful green beans, ½ zucchini, ½ broccoli chopped)
a few thai basil leaves
Handful bean shootsCoriander leaves to garnish

Steamed Jasmine rice to serve (see Thermomix EDC)

 

• Place nuts in bowl and mill for 5 seconds speed 9 then set aside
• Chop chilli, garlic, lemon grass, coriander root, kaffir lime leaves Speed 7 for 10 seconds
• Scrape down and add oil and sauté 3mins on 100 degrees at speed 1
• Add coconut milk and cook for 4 mins at 100 degrees on speed 1
• Blend 20 secs on speed 9 for a smoother sauce
• Add  tofu and vegetables and cook for 7 mins at 100 Degrees, reverse, speed soft (I prefer to pan fry tofu in a little oil seperately to give it a golden, crisper coating)
• Add sauce, basil, sugar, bean shoots and ground nuts  and cook 2 mins at 100 degrees reverse speed soft
• Serve with steamed rice and garnish with coriander

Enjoy!

Vegetarian "fried" rice

Do you ever almost feel guilty that good food can be so quick and easy when cooking in your Thermomix? This version of a “fried rice” (well steamed actually) is seriously quick (20 minutes to be precise), really tasty and did I mention healthy?  It’s the ultimate show stopper of Thermomix cooking at it’s best, especially for vegetarian cooking, where you use all components including the steam basket and Varoma at once.

 

There are plenty of “fried rice” Thermomix recipes out there but thanks to Jo at Quirky Cooking I love this version the best.  Adding the coconut milk to the steaming water adds so much flavour.  You can use any combination of veges you have on hand just be careful to overfill the Varoma or it can require a little longer to cook (if so just remove your rice and steam for a few more minutes).  You could steam your tofu but I find a quick pan fry of some marinated tofu gives a nice bit of texture to the softer dish.

I’m not often one to post recipes based on those  previously published but this is just too good not to share (and it’s a little unique with the tofu and the jasmine rice). I almost forgot to mention this recipe makes heaps so great for when visitors drop in or as we do, leftovers for my work nights.  So what are you waiting for?  Give it go and it will become a regular at your house too!


Vegetarian “fried” rice

400g jasmine rice
500g water
400g coconut milk
200g tofu in your favourite marinade

A combination of veges.  I used:
   1 small broccoli including stem chopped
   1 carrot diced
   1 zucchini diced
   Handful of beans chopped
   1 corn cob with kernels removed
   6 sliced mushrooms
   1 bunch bok choy / choy sum
   Handful of bean shoots
   Coriander
   2-3 eggs
   ½ MC milk
(other great veges include cauliflower, capsicum, snow peas, peas)

• Place steamer basket into Thermomix bowl, and weigh in rice.  Remove basket and rinse rice then set aside
• Pour water and coconut milk into bowl then return basket of rice and start cooking at Varoma temp for 20 minutes on speed 4 with Varoma in place on top
• Start chopping harder veges first and adding them to Varoma followed by softer so they are all completed cooking at the same time
• Either steam tofu with veges or pan fry for a crisper texture
• With 5 minutes to go lightly whisk eggs and milk and add to Varoma top tray which has been lined with wet baking paper
• Check that veges and eggs are cooked and if not remove rice with aid of spatula then steam for a further 2 minutes
• Remove Varoma (with lid underneath to catch drips) and tip rice, chopped eggs and tofu into Varoma and toss though
• Season with a little soy sauce or kecap manis and top with coriander

Enjoy and I guarantee you can’t stop at one bowl!

Cavolo Nero, Mushroom and Capsicum Rice Bake

I love my greens…. the darker the better!

That’s why I love this recipe with Cavolo Nero or Tuscan Kale as it’s also known.  You could just as easily use other forms of kale, silverbeet or spinach and it would be just as delicious and nutritious.  In fact Cavolo Nero is a great source of many vitamins and minerals as well as sulforaphane (particularly when chopped) which has potent anti-cancer properties.

Cavolo Nero

This is a variation of a recipe by Jude Blereau in her fantastic book called “Wholefood for Children” adjusted a little to add more colour and for the Thermomix.  I also used a bit more brown rice to make it go a bit further.  I simply love brown rice and the nuttiness it adds to dishes like this.  The addition of amaranth increases the protein of the dish and in fact it is 30 per cent higher in protein than rice.

I used some lovely Swiss Brown mushrooms but button mushrooms work fine too.  And the tomatos I found at my local fruit and vege shop today were local mini black tomatos.  So sweet and cute, the way the kids ate them I was lucky there was any left for the dish.  And the best part is the kids simply devour this when we have it for dinner.  It’s super tasty and easy to digest particularly by soaking the rice first (note this step is optional).  It also makes great leftover’s and as grandma has reported is great in a toasted wrap the next day!

 

Cavolo Nero, Mushroom and Capsicum Rice Bake

 

200g brown rice

2 tbls amaranth

1 tbls lemon juice

40g Pecorino Romano or parmesan cheese

Approx 200g Cavolo Nero (thick stems removed)

1 onion

1 clove garlic
20g olive oil

100g Swiss Brown or Button mushrooms

50 g red capsicum

250g ricotta

2 eggs

3 or 4 cherry or grape tomatos sliced

30g pine nuts

Pepper to taste

• Combine brown rice, amaranth and lemon juice in a small bowl and add just enough water to cover.  Let soak for 6 hours or overnight to increase digestibility and reduce cooking time.
• Place 800g water in Thermomix bowl, insert basket than add rice mixture including any excess water.  Cook for 30 minutes at Varoma temp on speed 4. Set aside and empty water from bowl.
• Add pecorino to TM bowl and chop 8 seconds speed 9.  Set aside
• Add Cavolo Nero to TM bowl and chop 3 seconds speed 7.  Set aside (I placed it on top of the warm rice to lightly steam)
• Add onion and garlic and chop 5 sec speed 7
• Add oil and sauté for 2 minutes at 100° on speed 1
• Add mushrooms and capsicum and chop 3 seconds speed 6.  Saute 1 minute at 100° on speed 1
• Add eggs, cheeses, pepper and combine 5 seconds speed 4
• Add Cavolo Nero and rice and combine on Reverse 5 seconds speed 4
• Pour into a 20 x 20cm baking dish
• Cover with tomatos and pine nuts and bake 180° for approx 40 minutes until set.

Enjoy!