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Green Vegetable Curry
1 tbsp coconut oil
1 onion, diced
1 tbsp fresh ginger, grated
3 cloves garlic, minced
1/4-1/3 cup green curry paste
2 14oz cans coconut milk
1 cup vegetable broth
2 carrots, sliced
2 cups broccoli florets
1 block firm tofu, diced
1 cup snap peas
2 cups leafy greens

In a large pot heat coconut oil over med-high heat. Add onion & sauté for 2-3 min. Add ginger, garlic and curry paste and cook for another min. Stir in coconut milk and vegetable broth. Bring to a boil & add carrots, broccoli, and tofu. Reduce heat and simmer for 5-8 min. Add snap peas and greens. Cook for an additional 2-3 min. Season with salt and pepper to taste
Serve with fresh lime wedges & cilantro. Store in the refrigerator for up to 5 days

Pineapple Fried Rice
1 tsp sesame oil
1 tbsp soy sauce
1 tbsp Sriracha
3 cloves garlic, minced
1 tbsp fresh ginger, grated
4 green onions, finely sliced
2 tbsp coconut oil
2 cups pineapple, medium dice
1 red bell pepper, medium dice
1/2 cup red onions, finely diced
2 cups cooked rice
1/4 cup roasted cashews, roughly chopped
fresh cilantro
1 lime

In a small bowl whisk sesame oil, soy sauce, Sriracha, ginger, garlic & green onions & set aside
In a large skillet on med-high heat, melt coconut oil & add pineapple. Cook for approximately 4 min. Add onion and bell pepper. Sauté for an additional 2-3 min, or until vegetables have softened. Stir in rice and soy sauce mixture. Cook for an additional 1-2 min
Serve immediately with roasted cashews, cilantro & lime wedges, or store in the refrigerator for up to 5 days

Spicy Kimchi Soup
6-8 cups vegetable broth
1 tbsp coconut oil
1 onion, finely diced
2 cloves garlic, minced
2 tsp ginger, grated
3 carrots, peeled and sliced
3 celery ribs, sliced
1 cup mushrooms, sliced
1 red bell pepper, sliced
1 cup kimchi
1 tsp red chili flakes

In a large soup pot or Dutch oven heat oil over med-high. Add onion & sauté for 2 to 3 min. Add garlic and ginger & cook for an additional minute. Add broth, carrots and celery. Bring mixture to a boil & then reduce heat to medium low and simmer for about 10 minutes. Add mushrooms, bell pepper and kimchi. Simmer for another 5 min. Season with red chili flakes
Store in the refrigerator for 4 to 5 days

Crunchy Rainbow Rolls with Peanut Dip
2 mangoes, sliced
2 carrots, julienned or grated
½ English cucumber, julienned
1 red bell pepper, finely sliced
5 green onions, julienned
½ cup red cabbage, shredded
2 cup vermicelli noodles, cooked
½ cup cilantro, roughly chopped
20 round rice paper wrappers

Soak rice paper rounds, one at a time in warm water for 15-20 seconds and lay flat on a cutting board. In the centre of the lower third of the wrapper, place a few pieces of each vegetable and top with vermicelli noodles. Add cilantro & begin to wrap. Start by wrapping the bottom of the rice paper over the filling and tuck in the filling as you roll to about half way up the wrap. Fold the sides of the rice paper toward the centre of the roll and continue rolling up
Serve immediately or store in the refrigerator in an airtight container with a damp towel for 3-4 days

1 cup natural peanut butter
3 tbsp soy sauce
¼ cup lime juice
2 tbsp Sriracha
1-2 tbsp coconut sugar (optional)
2 tsp fresh ginger, grated
hot water to thin

In a small bowl, mix together peanut butter, soy sauce, lime juice, Sriracha, coconut sugar and ginger. Gradually whisk in hot water to thin dip out until it reaches your desired consistency

Tofu Breakfast Scramble
2 tbsp coconut oil
1 red bell pepper, finely diced
5 green onions, finely sliced
1 block firm tofu, crumbled
1/2 tsp red pepper flakes
1/2 tsp garlic powder
1/2 tsp turmeric
1 tbsp soy sauce
2 cups bok choy leaves or spinach
salt and pepper to taste

Heat coconut oil in a large skillet over med-high heat. Add bell pepper & sauté until softened. Add green onions, tofu, red pepper flakes, garlic powder, turmeric and soysauce. Mix well & add bok choy leaves or spinach. Once leaves are wilted & tofu scramble is hot, add salt & pepper to taste
Serve immediately with a sprinkling of sesame seeds and some fresh cilantro or refrigerate for 4-5 days

Sauteed Baby Bok Choy
2 tbsp coconut oil
4-6 baby bok choy, sliced in half
salt and pepper to taste

In a large skillet on med-high, melt coconut oil & add baby bok
choy. Sauté until leaves have wilted. Season salt & pepper to taste.
Serve immediately or store in the refrigerator for 3-4 days

Wasabi Ginger Chickpeas
1 19oz can chickpeas
1 tbsp olive oil
1 tbsp wasabi powder
½ tsp ground ginger
¼ tsp garlic powder
sea salt to taste

Preheat oven to 375F. Rinse & drain your chickpeas and dry them with paper towel
Toss chickpeas with olive oil, wasabi powder, garlic powder & salt. Bake at 375ºF for 35-40 min tossing regularly. Allow chickpeas to cool before storing

This series was made possible with the support of the OMDC