Thai style Cold soup and noodle salad (vegan)

[Guest guest]

We had this pair for lunch on Shabbat: great for a hot day any time.

 

These are my modificaitons of recipes from Nava Atlas of http://vegkitchen.com.

I highly recommend signing up for her monthly newsletter of vegan recipes.

 

 

 

Shoshana

 

 

 

Tomato-Mango Coconut Cooler

 

6 servings

 

 

 

4 ripe tomatoes, finely diced

 

1 ripe mango, finely diced

 

1 medium cucumber, peeled, seeded, and finely diced

 

1 medium red bell pepper, finely diced

 

2 scallions, thinly sliced

 

1/4 cup chopped cilantro, or more to taste

 

One can (8 oz?) light coconut milk

 

1 teaspoon good-quality curry powder

 

1/4 cup Thai peanut satay sauce, whisked together with 1/4 cup hot water

 

2 to 3 tablespoons lemon juice, to taste (lime would be more authentic but limes

are very rare in Israel)

 

Salt to taste

 

 

 

Blend the tomatoes, mango and coconut milk together. Stir the remaining

ingredients in, cover and refrigerate for an hour or two, until chilled. Taste

and adjust the seasonings. Serve, topping each serving with a sprinkling of

chopped peanuts, if desired.

 

 

 

Southeast Asian Cold Noodles with Tempeh

 

 

 

8 ounces Asian noodles

 

12 package tempeh

 

1 tablespoon oil

 

1 tablespoon soy sauce

 

Chili powder to taste

 

2 cups small broccoli florets

 

2 carrots, diced

 

3 scallions, sliced

 

1/4 cup chopped fresh cilantro or parsley

 

1/4 cup crushed peanuts, optional

 

1/2 cup Thai peanut satay sauce, thinned with hot water if necessary

 

2 tablespoons lime or lemon juice, or to taste

 

 

 

Cook the noodles in plenty of rapidly simmering water until al dente. Drain and

rinse under cool water, then drain well again.

 

 

 

Cut the tempeh into 1/2-inch dice. Slowly heat the oil and soy sauce together in

a wide skillet. Add the tempeh dice and saut? over medium heat, stirring

frequently, until nicely browned and crisp. Sprinkle lightly with chili powder

and remove from the heat.

 

 

 

Meanwhile, steam the broccoli and carrots in a large saucepan with about 1/2

inch of water until just tender-crisp. Drain and rinse under cool water, then

drain well again.

 

 

 

Combine the noodles, broccoli, and carrots in a serving container. Add the

tempeh, scallions, cilantro, and optional peanuts. Pour in the satay sauce and

lime juice, toss well, and serve.

 

 

 

Not having satay sauce, I tried to make it, improvising on the basis of a this

recipe from http://www.taste.com.au

 

 

 

Peanut satay sauce

 

1 Tbs tamarind paste

 

1 cups shelled raw peanuts, crushed

 

2 tsp peanut oil

 

1 tsp Thai red curry paste (I used zhug)

 

2 garlic cloves, chopped

 

2 chilies, seeded, chopped

 

150g brown sugar

 

2 Tbs coconut milk

 

1 Tbs soy sauce, to drizzle

 

 

 

1. Dissolve tamarind paste in 1/3 cup boiling water and set aside.

 

2. Place a wok or frying pan over high heat and add the oil and curry paste.

 

3. Fry for a few seconds, then add the garlic, chillies, sugar, peanuts, coconut

milk and tamarind liquid. Cook, stirring, for 1-2 minutes until the oil floats

to the top and sauce has thickened.