Sweet Potato Tofu Curry

Sorry no picture.  I ate it before I remembered to grab the camera!

Ingredients
Tofu, 1 pkg
2 Sweet potatoes
Sweet peas (desired amount)
Coconut milk, 13.5 oz
Water, 1/4 cup
Tomato paste, 1 Tbsp
Curry
Ginger
Garlic powder
Salt
Olive oil
Cilantro, fresh chopped

Directions
Cube sweet potatoes and bake in oven at 450 F for 30 minutes or until tender.  Cube tofu and saute in pan on medium high heat with olive oil until golden brown.  Add curry, ginger, and garlic powder.  Saute for an additional 2 minutes.  Add fresh or frozen peas, 3/4 can coconut milk, tomato paste, water. Simmer until ingredients are well blended.  Add cilantro.  Mix and serve!      

Tips

• Add the remaining 1/4 can of coconut milk and additional water if you want a creamier texture.
• Would go great with a thin layer of basmati rice underneath to soak up some of the curry yumminess!

Vegetarian Spring Roll & Dipping Sauce

SPRING ROLLS

Ingredients
Cabbage, shredded
Carrots, shredded (or buy matchsticks)
Tofu
Cilantro, chopped
Salt & Pepper

Directions
Place cabbage, carrots into wok.  Crumble tofu.  Add tofu and cilantro to wok.  Add salt and pepper.  Cook until wilted.


SAUCE


Ingredients
Lime Juice
Fish Sauce
Soy Sauce
Rice Vinegar
Sugar
Thai chili peppers and garlic*

Directions
Mix all ingredients in small bowl and wisk.

*I didn't have Thai chili peppers so I added Red Pepper Flakes. Didn't add crushed garlic either but it still tasted good.  Thought garlic would make a nice addition next time!

Vegan Béarnaise Sauce

Ingredients
1 1/4 cups Almond Milk
1/2 cup Cashews
2T Nutritional Yeast Flakes
1/2 T Low sodium Soy Sauce
2 Garlic cloves
Tarragon Leaves or Thyme
Salt & Pepper
Tumeric (for color)

Directions:
Mix all ingredients in blender (except Thyme).  Add Thyme after sauce has begun to get smooth and creamy.