Coconut Curried Tofu and Spinach

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Flipping through the pages of  Fitness Magazine I was  delighted to find a vegan recipe. I was also happy to find the recipe quick and easy (crock-pot), with familiar, easy-to find ingredients. Not only that–the ingredients are easy to substitute–say, for instance, bok choy for the spinach or Creminis for Shitakes, etc.

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This dish is delicious. I’ve already made it twice in one week! The tofu really offers a rich protein source and the veggies lend great flavor, while the coconut milk and peanut butter give it a creamy sauce with just a little red curry kick!

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Coconut Curried Tofu and Spinach

 from Fitness Magazine

 Nonstick cooking spray

2 tablespoons cornstarch

1 cup low-sodium veggie broth

¼ cup natural peanut butter

1 teaspoon red curry paste

2 tablespoons brown sugar

2 tablespoons reduced-sodium soy or tamari sauce

2 tablespoons minced fresh ginger

4 garlic cloves, minced

1 red bell pepper, diced

1 14-ounce package firm tofu, cut into 1-inch cubes

6 ounces shitake mushrooms, sliced (or white, cremini, etc.)

1 cup light coconut milk

1 tablespoon freshly squeezed lime juice

6 cups baby spinach, torn into bite-sized pieces

4 lime wedges, optional

4 servings hot cooked brown rice

1. Coat the inside of a slow cooker with cooking spray. Combine cornstarch and broth in cooker until cornstarch is dissolved.; stir in peanut butter, curry paste, brown sugar, soy sauce, ginger and garlic. Add peppers and mushrooms and toss gently. Cook on low 4 hours.

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2. Stir in coconut milk, lime juice and spinach, turn slow cooker to high; cook 15 minutes more.

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Serve wth rice and garnish with lime wedges if desired.

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Thai Sweet Potato Bisque

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This soup is a perfect blend of smooth and creamy, slightly sweet and spicy. Great served on its own or as a first course, it is super-easy to make, too.

Thai Sweet Potato Bisque

adapted from a recipe by Isa Chandra Moskowitz: Red Sweet Potato Curry with Cauliflower and Adzuki Beans

1 pound sweet potatoes (approximately 3 medium) to make 3 cups, mashed
4 ½ cloves Garlic, minced
1.5 tablespoons Ginger, fresh, minced
1 tablespoon Peanut oil
4.5 tablespoons Thai Red Curry paste
3 cups Vegetable broth
3 Star Anise Pods
3  tablespoons Tamari Sauce
1 15 ounce can full fat  Coconut milk
¾ teaspoon Salt (or to taste)
Sriracha (optional)
Lime juice (to taste, approximately 1 lime)
Cilantro for garnish

1. Bake sweet potatoes at 350 for 1 hour first. Peel and mash. :

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2. Saute garlic and ginger in oil. Add curry paste, veggie broth and star anise. Let boil about 5 minutes, covered. Uncover, remove star anise.:

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3. Add sweet potato, coconut milk, tamari and salt and mix well. Use immersion blender if needed, to get to a very smooth consistency.

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Add lime juice and sriracha to taste.: