Sunday already, where did this weekend go? It was a long day for me that started with a 5-mile run this morning since I’m officially training for another half-marathon in October – woohoo! But it was a tough run thanks to strong winds and just being a little tired from the stress of the week I guess. And it wasn’t a high raw day unfortunately, but it was a delicious day that included lots of veggies with a little comfort food mixed in. My grandma is still in the hospital, so I met up with my sisters and mom for lunch at Sugar Plum Vegan before visiting her. Seems like I’ve been going to Sugar Plum a lot lately and there’s nothing wrong with that. I love that my non-vegan family enjoys the food as much as I do, especially since the menu is always changing with unique, seasonal creations.
My sisters ordered the taco trio plate and it was a lot of food! One taco had tofu, one greens, and the other seasoned soy curls for a little variety with fresh veggies and beans and rice.
I’ve never worked with soy curls, but they looked fabulous in the taco.
In my non-vegan days, I was quite the fan of quesadillas. I blame the Taco Bell conveniently located in front of my high school for this love affair. I haven’t tried a vegan version yet, but new I just had to try the sweet potato quesadillas.
And they were awesome topped with a nacho-flavored cashew spread, and gooey Daiya shreds melted inside with sweet potato slices and a punchy tomato sauce. Exactly what I needed after my morning run. :-) Such a wonderful meal and chat time with family, the perfect perk-up we needed before the hospital visit. And it went well, she’s looking better and will hopefully get discharged this week. For 93, she’s doing very well and I hope I can be that lucky.
By dinner I was craving curry and had tomatoes to use up. I also had a chunk of Wildwood high protein tofu and craving a simple stir fry. I came across a lot of non-vegan tomato-curry sauces on my recipe search and ones that used way too many exotic ingredients, so I vegan-ized and merged a few to make my own sauce using a jalapeno from our garden to kick things up a bit.
Tomato Curry Stir Fry Sauce
- 1 tbsp. coconut oil
- 1 clove of garlic
- 1 tbsp. curry powder
- 3 medium tomatoes, chopped
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1/2 tsp. fresh grated ginger
- 1 small jalapeno pepper
- 1 red bell pepper, rough chopped
Place all ingredients into a high speed blender and blend to a smooth texture. Pour over stir fry ingredients in a wok. Covers a 4-serving stir fry.
For the stir fry ingredients, I used:
- 10 oz. chunk of high protein tofu, chopped
- Broccoli
- Chopped white onion
- Sliced carrots
- Chopped summer squash
But the sauce can used tempeh and just about any veggie combo.
I sauteed the onions and tofu in 2 tbsp. of coconut oil over medium-high heat until the tofu was golden and onions translucent.
Then added the rest of the veggies and stir fried for another 5 minutes and covered for 5 minutes to steam them.
And just poured the sauce in straight from the Vita-Mix stir-frying for another 3 minutes to thoroughly mix and coat the veggies and tofu.
The result was a gorgeous blast of color and flavor, curry blended very well with tomatoes and red pepper for a punchy red sauce.
It was a little spicy thanks to the entire jalapeno I dropped into the blender which I liked, but you might want to skip it or only use half if you’re not a spicy fan. :-)
Oh look at the colorful, steaming bowl! The ginger is such a great addition to your sauce! You’ve inspired me to get creative with the summer veggies siting on my counter!
Thanks, I’ve been using a lot of ginger lately. Chunks of it are also great in smoothies.
amazing bowl of food and your photography has hit new greatness! it’s bright, it’s colorful, it’s popping off the screen…keep it up! :)
Thanks! :-) Yours too! We’ll have to get together on PS sometime, hopefully things won’t be too crazy this week!
Wow– love the look of that sauce! So bright and vibrant!