Thai Curry Turmeric Rice Noodles w/ Grilled Tofu

Rice noodles and sauteed veggies simmer in a deliciously creamy, coconut Thai curry turmeric sauce topped with grilled tofu. A hint of sweetness and spice, this is a super fast and easy dish that’s perfect for a weeknight.

Produce On Parade - Thai Curry Turmeric Rice Noodles w/ Grilled Tofu - Rice noodles and sauteed veggies simmer in a deliciously creamy, coconut Thai curry turmeric sauce topped with grilled tofu. A hint of sweetness and spice, this is a super fast and easy dish that’s perfect for a weeknight.

I’ve employed the best wee assistant photographer ever. Just look how cute! I mean, come on… he even did double duty as a little sous chef, helping me pick the snow peas from the garden for this dish.

We’ve been doing lots of very quick meals lately that are really cheap and super easy. Those are always the best ones though, right? The dishes that most folks make, most of the time. Sometimes food bloggers can get carried away in the beauty of the unique and the original (guilty) but honestly, the beauty of a tasty dish that can be done in 30 minutes flat after a busy day at work can be just as beautiful. Especially when you have a little one constantly pulling on your arm to please, '“Come play trains!” or “Come play the wrestle game!” (the latter is just him jumping up and down on us on the bed…), because those playful moments with the munchkins are the truly beautiful moments you don’t want to miss.

Produce On Parade - Thai Curry Turmeric Rice Noodles w/ Grilled Tofu - Rice noodles and sauteed veggies simmer in a deliciously creamy, coconut Thai curry turmeric sauce topped with grilled tofu. A hint of sweetness and spice, this is a super fast and easy dish that’s perfect for a weeknight.

A word to the wise: be careful when eating this one. Turmeric will stain the shizz out of anything and everything. It’s incredible for inflammation though! I ensure Todd gets a lot of it in his diet because of his rheumatoid arthritis. I put it in everything. Be sure to add a dash of pepper when consuming turmeric because it super boosts the absorption rate.

Produce On Parade - Thai Curry Turmeric Rice Noodles w/ Grilled Tofu - Rice noodles and sauteed veggies simmer in a deliciously creamy, coconut Thai curry turmeric sauce topped with grilled tofu. A hint of sweetness and spice, this is a super fast and easy dish that’s perfect for a weeknight.

Thai Curry Turmeric Rice Noodles w/ Grilled Tofu


Thai Curry Turmeric Rice Noodles w/ Grilled Tofu
By

Rice noodles and sauteed veggies simmer in a deliciously creamy, coconut Thai curry turmeric sauce topped with grilled tofu. A hint of sweetness and spice, this is a super fast and easy dish that’s perfect for a weeknight.

Ingredients
  • 6 oz rice noodles (I like the wide ones)
  • 1 14 oz package of firm tofu, drained and cut into four rectangles
  • ½ tbsp coconut oil (or olive oil)
  • ½ medium yellow onion, thinly sliced
  • 4 garlic cloves, smashed and thinly sliced
  • 1 ½ tbsp Thai green curry paste
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • Dash of white pepper (black will work)
  • 1 medium carrot, julienned
  • 2 medium celery stalks, cut on the bias
  • 1 15 oz can full-fat coconut milk
  • 2 tbsp soy sauce
  • ½ tbsp brown sugar
  • Small handful of snow pea pods, whole
  • Sprinkling of sesame seeds, for garnish (optional)
Instructions
  1. Bring a large pot of water to boil for the noodles. Cook until al dente, drain and set aside.
  2. Heat a grill pan over medium-high heat and coat with a nonstick cooking spray if needed. Grill each tofu piece for 5-8 minutes on each side, until grill marks appear. Remove from heat and set aside.
  3. While the noodles and tofu cook, heat the coconut oil in a large soup pot over medium heat. Add the onion and garlic; saute 2 minutes. Add the curry paste, ginger, turmeric, and pepper; saute 2 minutes. Add the carrot and celery; saute 2 minutes.
  4. Stir in the coconut milk, soy sauce, and brown sugar; reduce heat to low and simmer for 3 minutes. When the noodles are done stir them into the pot with the pea pods, remove from heat and let rest for additional 3 minutes so the noodles can soak up some of the sauce.
  5. Serve the noodles hot, topped with grilled tofu. Drizzle some sauce over the tofu and top with sesame seeds.

  6. Prep time:
    Cook time:
    Total time:
    Yield: 3 servings
Produce On Parade - Thai Curry Turmeric Rice Noodles w/ Grilled Tofu - Rice noodles and sauteed veggies simmer in a deliciously creamy, coconut Thai curry turmeric sauce topped with grilled tofu. A hint of sweetness and spice, this is a super fast and easy dish that’s perfect for a weeknight.
Produce On Parade - Thai Curry Turmeric Rice Noodles w/ Grilled Tofu - Rice noodles and sauteed veggies simmer in a deliciously creamy, coconut Thai curry turmeric sauce topped with grilled tofu. A hint of sweetness and spice, this is a super fast and easy dish that’s perfect for a weeknight.

Maple Banana Cookies

These pillowy, vegan banana cookies are infused with maple and spices and are wholesome with the addition of a wee bit of whole wheat flour. Unlike banana bread they are light and fluffy and rise beautifully. Fabulous plain, but I like to add in a small amount of chocolate chips or nuts!

Produce On Parade - Maple Banana Cookies - These pillowy, vegan banana cookies are infused with maple and spices and are wholesome with the addition of a wee bit of whole wheat flour. Unlike banana bread they are light and fluffy and rise beautifully. Fabulous plain, but I like to add in a small amount of chocolate chips or nuts!

I. Cannot. Stop. Eating. These. Cookies. #pleasehelp

Do you have a labor day dish to bring to that party? Maybe you thought of bringing the norm, but do we really need another grill-able item, salad, or bag of chips? Nah. Switch it up with some cookies! If you got ripe bananas, you’re all set.

I had a little extra helping-labor myself while photographing this recipe. Oliver loves to carry around his camera taking photos. It was a little difficult to get some of him because he kept rushing over to where I was to copy me. Baking with little ones is the absolute best.

Produce On Parade - Maple Banana Cookies - These pillowy, vegan banana cookies are infused with maple and spices and are wholesome with the addition of a wee bit of whole wheat flour. Unlike banana bread they are light and fluffy and rise beautifully. Fabulous plain, but I like to add in a small amount of chocolate chips or nuts!
Produce On Parade - Maple Banana Cookies - These pillowy, vegan banana cookies are infused with maple and spices and are wholesome with the addition of a wee bit of whole wheat flour. Unlike banana bread they are light and fluffy and rise beautifully. Fabulous plain, but I like to add in a small amount of chocolate chips or nuts!

Maple Banana Cookies


Maple Banana Cookies
By

These pillowy, vegan banana cookies are infused with maple and spices and are wholesome with the addition of a wee bit of whole wheat flour. Unlike banana bread they are light and fluffy and rise beautifully. Fabulous plain, but I like to add in a small amount of chocolate chips or nuts!

Ingredients
  • 1 cup mashed well-ripened bananas (about 2 medium bananas)
  • 1 teaspoon of baking soda
  • 1 tsp psyllium husk powder (or 1 tbsp ground flaxseed)
  • ¼ cup water (or 3 tbsp water if using flaxseed)
  • ½ cup vegan butter, softened
  • ½ cup vegan granulated sugar
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp maple extract
  • 1 ½ cups all-purpose flour
  • ½ cup whole wheat flour
  • ½ teaspoon ground cinnamon
  • scant ¼ tsp freshly ground nutmeg
  • ⅛ tsp ground cloves
  • pinch of salt
  • heaping ¼ cup vegan chocolate chips or nuts of your choice (optional)
Instructions
  1. Preheat oven to 350° F and line a cookie sheet with parchment paper.
  2. To a small bowl add the mashed banana and stir in the baking soda; set aside.
  3. In a small bowl whisk the psyllium powder and water together and set aside.
  4. In a medium bowl cream the butter, sugars, and extracts. Whisk in the psyllium mixture until light and fluffy. Stir in the banana mixture and set aside.
  5. In a large bowl whisk together the flours, spices, and salt. Slowly stir in the wet mixture until just combined, stir in any chocolate chips or nuts if using.
  6. Using a cookie scoop, drop dough onto cookie sheet 2” apart (they don’t spread much). Bake for about 12 minutes until the bottom edges just begin to turn golden brown. They will seem underdone but don’t fret! Remove from the sheet immediately and transfer to cooling rack. Repeat with remaining dough. Store in an airtight container once cooled.

  7. Prep time:
    Cook time:
    Total time:
    Yield: About 30 cookies
Produce On Parade - Maple Banana Cookies - These pillowy, vegan banana cookies are infused with maple and spices and are wholesome with the addition of a wee bit of whole wheat flour. Unlike banana bread they are light and fluffy and rise beautifully. Fabulous plain, but I like to add in a small amount of chocolate chips or nuts!

I found this article from The New York Times that came out a couple days ago. It’s definitely worth a read. Veganism for the win!

The vegans are right. The vegans were always right. The least you can do is shower them with respect and our gratitude, because they deserve it.
— Farhad Manjoo; columnist at the The New York Times
Produce On Parade - Maple Banana Cookies - These pillowy, vegan banana cookies are infused with maple and spices and are wholesome with the addition of a wee bit of whole wheat flour. Unlike banana bread they are light and fluffy and rise beautifully. Fabulous plain, but I like to add in a small amount of chocolate chips or nuts!

Garden Pesto Pasta

If your garden is overflowing with basil, green beans, and potatoes this is the perfect recipe. Do you have chickweed growing (unintentionally) in your garden? Don’t throw it in the compost! It makes the most delicious, earthy pesto. This pasta whips up in the time it takes to boil the potatoes, so it’s a terrific weeknight meal. Inspired by Food52.

Garden Pesto Pasta - Produce On Parade - If your garden is overflowing with basil, green beans, and potatoes this is the perfect recipe. Do you have chickweed growing (unintentionally) in your garden? Don’t throw it in the compost! It makes the most delicious, earthy pesto. This pasta whips up in the time it takes to boil the potatoes, so it’s a terrific weeknight meal.

I am all about one pot meals, you guys. Anything to make dinner easier while working a full-time job and parenting at two and half year old. We could all use more recipes that are easy, quick, and tasty. Technically I did use a food processor to make the pesto but the potatoes, green beans, and pasta all boil in the same pot!

The best part of this meal though? Much of it was grown from the garden! Free food!! The basil and chickweed came from my garden, and the green beans from my stepmom’s. I tried to use my own potatoes I grew but I dug a few up and they weren’t quite ready yet. I’m growing Magic Molly potatoes which are purple inside and out! They have a rich and nutty flavor that I just can’t get enough of. My grandpa used to grown them and when I found them at our local nursery I had to get some. Fun fact: As a child I used to sneak away and dig up my grandpa’s “treasures” well before they were ready because I just couldn’t contain my excitement. It appears as if I have not outgrown this. There is just something so exciting about digging up potatoes! Is it just me?

Garden Pesto Pasta - Produce On Parade - If your garden is overflowing with basil, green beans, and potatoes this is the perfect recipe. Do you have chickweed growing (unintentionally) in your garden? Don’t throw it in the compost! It makes the most delicious, earthy pesto. This pasta whips up in the time it takes to boil the potatoes, so it’s a terrific weeknight meal.

Garden Pesto Pasta


Garden Pesto Pasta
By

If your garden is overflowing with basil, green beans, and potatoes this is the perfect recipe. Do you have chickweed growing (unintentionally) in your garden? Don’t throw it in the compost! It makes the most delicious, earthy pesto. This pasta whips up in the time it takes to boil the potatoes, so it’s a terrific weeknight meal.


Ingredients
  • 1 large red or Yukon Gold potato, peeled and quartered and cut into ¼ inch thick slices
  • ¼ lb fresh green beans, chopped into 1 inch pieces
  • 8 oz dry thin spaghetti (if using regular spaghetti increase cooking time)
  • 1 cup packed fresh basil leaves
  • 1 cup packed fresh chickweed, removing any thick stems and cleaning thoroughly (or basil, spinach, arugula, or other greens)
  • 2 whole garlic cloves, peeled and smashed
  • Heaping ¼ cup pine nuts (or walnuts)
  • 1 tbsp miso paste
  • ¾ tsp table salt
  • ⅓ cup vegan shredded mozzarella cheese
  • ⅓ cup extra-virgin olive oil
  • Garnish of vegan parmesan (optional)
Instructions

  1. Place the sliced potatoes in a large pot of cold water. Bring to a boil then salt; continue to boil for 5 minutes then add the pasta and green beans. Boil for an additional 5-8 minutes until all the vegetables and pasta are cooked. Drain and return to pot.
  2. While the pasta cooks: to a food processor add the basil, greens, garlic, pine nuts, miso, salt, and cheese. Pulse until coarse and grainy. With the processor running drizzle in the olive oil and process until mixed thoroughly.
  3. Stir the pesto into the cooked pasta and veggies. Serve hot and topped with vegan parmesan!

Prep time:
Cook time:
Total time:
Yield: 3-4 servings
Garden Pesto Pasta - Produce On Parade - If your garden is overflowing with basil, green beans, and potatoes this is the perfect recipe. Do you have chickweed growing (unintentionally) in your garden? Don’t throw it in the compost! It makes the most delicious, earthy pesto. This pasta whips up in the time it takes to boil the potatoes, so it’s a terrific weeknight meal.