Posts tagged ‘Curry’

April 16, 2014

Sweet Earth – Curry Tiger (Rarrrrr)

by jem614

Sometimes I just get tired of shelling out $5 for an Amy’s frozen entree.  I actually am kind of tired of cooked foods in general lately, seriously considering going raw but I think I might be too lazy for that (and too cheap).  So, I settled for something new, the “Curry Tiger” burrito from Sweet Earth.

Something about eating a burrito with the name Tiger in it that makes me excited to consume it.  I also may feel a twinge of “crouching tiger” oozing out of my skin!  This burrito was not overwhelmingly curry-ish, if I was looking for something that tasted truly Indian I would not choose this again but if I wanted something tasty and fulfilling, ABSOLUTELY!  I’m definitely adding this to my list of favorites and so glad my local Nutrition S’Mart has it!

They also seem like a really great company, with organic ingredients though not every ingredient is organic.  They do claim to be GMO free and are made in California.  Plus, that Sesame Chocolate bar is now on my list of “need to find NOW”.

http://www.sweetearthfoods.com/

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August 12, 2013

Vegan Thai-Inspired Shiitake Coconut Curry with Baby Bok Choy

by ashley

Vegan Thai-Inspired Shiitake Coconut Curry with Baby Bok Choy I was inspired by Campbell’s, of all things. Can you believe it? Campbell’s is making some amazing-sounding soups in their “Go” collection. There are a few veggie options that I will be reviewing soon. Unfortunately, their Thai Shiitake Coconut Curry soup also includes chicken, but that’s okay, because I was able to create a healthier version at home. I melded a few recipes that I found online, along with adding baby bok choy that I found at the farmer’s market this weekend. Yummy and healthy, great for this cold that I’m battling still.

Vegan Thai-Inspired Shiitake Coconut Curry with Baby Bok Choy

1 head baby bok choy, separated

Handful of shiitake mushrooms

1 tablespoon minced garlic

1 small onion, cut in slices

1 tablespoon coconut oil

3 springs lemon grass, tied

3 tablespoons Thai red curry paste

1 can coconut milk

2 cups vegetable broth

1 lime, juiced

Cilantro for garnish

Sriracha, to taste

Heat the coconut oil over medium high heat. Once smoking, add the shiitake mushrooms and saute until browned. Remove from pan and set aside. Add the onion, baby bok choy and garlic to the pan. Saute until onions are tender. Add the red curry paste and stir until incorporated. Add the vegetable broth and tied lemon grass. Stir to incorporate and then allow to simmer for 5 minutes. Stir in coconut milk and simmer another 5 minutes. Remove lemon grass and stir in lime juice. Pour over brown or jasmine rice and garnish with cilantro. I also add some sriracha for added heat and flavor, because everything is better with sriracha.

Serves 2-3 when served with rice.

Enjoy!

July 22, 2011

Thai Cafe Brings It Home With Their Tofu Curry

by jem614

By Jessica Michael

If you’re looking for a mild curry, and you’re vegetarian, look no further than Thai Cafe.  This little pearl of a place doesn’t get the credit it deserves.  Just at the tip of Main Street in Miami Lakes, on the way out to the Palmetto, lies a discovery of tastes waiting to happen.  Thai Cafe serves up a scrumptious meal including: Thai fried rice and Tofu Curry with Vegetables.  The sauce is the perfect thickness, the curry is so mild you can enjoy spoonful after spoonful without having to pick up a glass of water. Their service is friendly but not overwhelming, the prices are about average for the area; between $8.50 and $15 for lunch and you don’t have to wait in line for a seat.  Make sure you try their Thai Iced tea, it’s a perfect addition to your meal.

Four carrots!

For more information on this restaurant, go to http://www.thaicafemiamilakes.com/

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