This is a recipe that I call a happy accident. I had the ingredients on hand from other dishes I had made and put this delightful meal together. I love the lemon herb olive oil that I usually use on top of tofu – it is one of my favorite flavor combos. So here, it gets tossed into this dish, as the sauce, for amazing flavor! Continue reading “Spaghetti Squash with Lemon Herb Oil, Tofu, Corn & Scallions”
I based the flavor of this soup on my curried coconut red lentil soup. It doesn’t get easier than this and you can make it as spicy as you want it. I could eat this whole pot myself!
makes 4 to 6 bowls
1/2 small red onion
1 clove of garlic
3 green onions, white and green parts divided
1 can coconut milk
2 cups vegetable stock
1 teaspoon curry powder
1/2 red pepper
1 1/2 cups frozen corn
Salt, to taste
Crushed red pepper, to taste
Fresh cilantro, for garnish
Dice the red onion, mince the garlic, and slice the green onions (reserving the green part.) Add a small amount of sunflower oil into the bottom of a soup pot and cook the onions, garlic and green onions until just fragrant and translucent. Season with salt.
Add the coconut milk, vegetable stock and curry powder. Bring to a boil. Then reduce to a simmer.
Dice up the red pepper (on the bigger side of a dice) and add to the pot. I like the peppers to stay crunchy. Add the green part of the onions and the corn. Cook for a few minutes until corn is ready. Season with crushed red pepper, for me it’s 1/2 teaspoon for the entire pot. My husband will usually add more to his bowl.
Chop the fresh cilantro and garnish each bowl before serving. Enjoy!