Tom Kha Gai (Thai Coconut Soup)

Tom Kha Gai 
Bangkok Center Grocery in NYC's Chinatown is the best place to find fresh lemongrass, kaffir lime leaves, galangal root, and Thai basil.

Serves 4

  • 4 cups vegetable broth
  • 1 (15 ounce) can full-fat coconut milk
  • 1 stalk fresh lemongrass, trimmed, pounded to release flavor
  • 6 kaffir lime leaves
  • 6 thin slices fresh peeled galangal root or ginger root
  • 4 ounces thinly sliced mushrooms
  • 1 small red bell pepper, seeded and thinly sliced
  • 1 small red onion, thinly sliced
  • 3 tablespoons soy sauce or vegan fish sauce
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon chili flakes
  • 1/2 block firm tofu, drained, pressed, and diced, optional
  • 1 tomato, seeded and diced
  • 1/4 cup cilantro leaves
  • 1/4 cup Thai basil (not Italian or sweet basil), roughly chopped
  • Thinly sliced scallions for garnish, optional

In a large saucepan on medium-high, bring broth to a boil. Add coconut milk, lemongrass, lime leaves, galangal, mushrooms, bell pepper, onion, fish sauce, lime juice, chili flakes, and tofu. Simmer 15 minutes; turn off heat. Remove lemongrass stalks and kaffir lime leaves. Stir in tomato, basil and cilantro. Ladle into bowls and serve immediately, topped with scallions.

Easy Pad Thai

Easy Pad Thai
Serves 6


  • 1/2 cup peanut oil
  • 1/4 cup maple syrup
  • 1/4 cup rice vinegar
  • 1/4 cup fresh lemon juice
  • 3/4 cup creamy peanut butter
  • 3 tablespoons sesame oil
  • 3 tablespoons soy sauce
  • 1 1/2 teaspoons Sriracha or Tabasco, to taste
  • 1 1/2 tablespoons tamarind paste


  • 1 pound dry banh pho -- Thai or Vietnamese flat rice noodles a.k.a. rice sticks or chantaboon
  • 1 (16 ounce) package frozen stir-fry vegetable mixture such as Birds Eye Sugar Snap Stir-Fry (sugar snap peas, mushrooms, onions, carrots)
  • 1 tablespoon peanut oil
  • 1 (5 ounce) can water chestnuts, drained
  • 1 (5 ounce) can bean sprouts, drained
  • 1/2 block firm tofu, drained, pressed, crumbled
  • 1/2 teaspoon granulated garlic
  • 1/2 cup chopped fresh cilantro
  • 3/4 cup finely chopped peanuts, for serving

Directly into a 4-cup measure, using marks as a guide, pour peanut oil, maple syrup, rice vinegar, and lemon juice. This will equal 1 1/4 cups. Add peanut butter to the 2-cup mark. Add sesame oil, soy sauce, and sriracha. Using an immersion blender, blend until peanut butter is incorporated. Add tamarind paste and blend until smooth. Sauce may be mixed in advance and refrigerated.

Meanwhile, submerge banh pho in a bowl of cold water and soak 15 to 30 minutes and bring a saucepan of water to a full boil. When noodles are flexible, drain, then add to boiling water. Stir and untangle noodles. When noodles are soft but still somewhat chewy, 2 to 3 minutes, drain. (Alternatively, soak noodles in warm water 15 to 20 minutes.) Rinse noodles in cold water and return them to pan. Add sauce to noodles and toss to fully coat; set aside.

In a large skillet on medium, heat oil and warm frozen vegetables until thawed. Add water chestnuts, bean sprouts, tofu, garlic and cilantro and cook until heated through. Add noodles, scraping pan to get all the sauce, and toss with vegetables until well mixed and heated through.

Serve sprinkled with chopped peanuts.

Quinoa Black Bean Pilaf, or Salad, or Taco Filling

Quinoa Black Bean Salad made with red quinoa
Add or substitute any fresh or leftover vegetable: red bell pepper, corn kernels, broccoli, cauliflower florets, etc.

Serves 8 to 10

  • 2 cups quinoa
  • 4 cups water
  • 4 teaspoons or 2 cubes vegetable bouillon
  • 3/4 teaspoon salt, divided
  • 2 tablespoons coconut oil or other high-heat oil
  • 1 medium carrot, finely diced
  • 1 sweet onion, diced
  • 1 medium summer squash, finely diced, optional
  • 3 cloves garlic, minced
  • 1 teaspoon chipotle (hot!) or ancho (mild) chili powder, or to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 (15 ounce) can black beans, drained and rinsed
  • Freshly ground black pepper to taste
  • Finely chopped fresh cilantro, or dried cilantro, optional
  • Juice of 1 lemon or lime

In a fine mesh strainer, rinse quinoa very well and drain. Place in a medium saucepan with water, bouillon and half the salt. Bring to a boil, reduce heat, cover, and simmer until quinoa is tender, 15 to 20 minutes. Uncover and continue simmering until excess liquid is evaporated, 5 to 10 minutes. Meanwhile, in a large saucepan heat oil on medium-high and sauté carrot 5 minutes. Add onion and sauté until translucent, 3 minutes. Add squash and sauté until tender, 3 minutes. Add garlic, chili powder, cumin and oregano, and sauté 1 minute. Add beans, corn if using, and remaining salt; mix well. Mix in quinoa. Season with black pepper and cilantro, if desired, to taste. If serving as pilaf, cover and cook gently until heated through, 5 minutes, then remove from heat, stir in lemon juice, and serve hot. If serving as salad, remove from heat, stir in lemon juice and refrigerate until ready to serve. Serve garnished with cilantro if desired.

Apple Vanilla "Depression Cake"

Apple Vanilla Depression Cake
Serves 8

  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 3/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 2 teaspoons vanilla extract
  • 1 tablespoon apple cider vinegar or white vinegar
  • 3 apples, peeled and thinly sliced
  • Powdered sugar, optional

Preheat oven to 350 degrees F. Oil a nonstick 9-inch round or 8-inch square pan. Alternatively, use a regular pan, oil the sides, line the bottom with parchment paper and oil the parchment. In a large bowl whisk together flour, sugar, baking soda, cinnamon and salt. In a small bowl whisk oil, water, vanilla and vinegar. Pour wet mixture into dry and mix until just combined. Batter will be thick. Arrange apple slices in an overlapping pattern in the bottom of prepared pan. Chop remaining apples and fold into batter. Spoon batter into pan and smooth the top. Bake 20 minutes. Rotate cake and continue baking until lightly browned and a toothpick inserted into the center comes out clean, 20 to 25 minutes longer. Cool on a rack. When cool, invert onto a serving dish. Gently peel off parchment. Just before serving, sprinkle with powdered sugar and/or cinnamon.



Topped with guacamole and sour cream
Makes 4 cups filling
Serves 6 to 8

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 red or orange bell pepper, diced
  • 3 cloves garlic, minced
  • 1 (15 ounce) can diced tomatoes, drained (reserve liquid for another use)
  • 1 (4 ounce) can chopped green chilies
  • 2 tablespoons chopped fresh cilantro or 2 teaspoons dried
  • 2 teaspoons nutritional yeast flakes
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon ancho (or regular) chili powder
  • 1/2 teaspoon salt, or to taste
  • Rounded 1/4 teaspoon ground cumin
  • 1 (10 ounce) package frozen Gardein Chick’n Scallopini or Beef Tips, thawed slightly, diced
  • 6 to 8 large flour tortillas
  • About 1/2 cup Daiya shredded cheddar/Jack
  • Vegetable oil for frying
  • For serving: hot rice and beans
  • Optional toppings: vegan sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes, sliced black olives

  1. Heat olive oil in a large skillet on medium and sauté onion, pepper and garlic until onion is softened, 5 minutes. Add tomatoes, chilies, cilantro, nutritional yeast, oregano, chili powder, salt and cumin, and mix well. Add vegan meat and mix well. Taste and adjust seasonings. Turn off heat.
  2. On a tortilla place 1/2 to 1/3 cup filling and 1 to 2 tablespoons cheese, and fold burrito-style. Repeat with remaining tortillas.
  3. In a medium skillet place vegetable oil to a depth of about 1/2 inch. Heat to 375 degrees F. Batching, fry chimichangas on both sides until golden-brown and crispy. Drain on paper towels. 
  4. Serve chimichangas topped with a dollop of sour cream, guacamole, and/or salsa, next to rice and beans, shredded lettuce, chopped tomatoes and sliced black olives.