Wednesday, June 17, 2015
Ahimsa Lemon Curd
¾ cup sugar (granulated)
½ cup lemon juice
¼ cup water
Dash of salt
3 Tbs. almond milk
2 Tbsp. corn starch
1 Tbsp. vegan buttery spread
Mix sugar, lemon juice, cornstarch, water, and salt together. In a heavy saucepan, stir over medium heat, preferably with whisk, constantly until it boils, Stop stirring and boil for 1 minute. It should thicken somewhat and turn clear.
Remove from heat; add almond milk and buttery spread; blend well. Let cool. Refrigerate, covered. Sauce will thicken further.
Tofu with Panang Curry
2 or 3 tablespoons Panang curry paste* (depending on your threshold for heat), or your favorite curry paste
2 cans coconut milk (not the “lite”)
1 pound firm tofu, cut into bite-size cubes (not too large, not too small)
1 handful basil leaves, torn or coarsely chopped (no smaller than half-inch pieces)
Freshly squeezed juice of 1 or 2 limes (your call)
Put the curry paste and coconut milk in a small to medium saucepan over medium-high heat. Stir until the curry paste dissolves into the coconut milk and the mixture comes to a boil. Adjust the heat to maintain a respectable simmer, and cook until the mixture has thickened slightly, about 5 minutes. Add the tofu and stir gently until hot. Remove from the heat and stir in the basil and lime juice. Serve at once.