Thai Peanut Cucumber Cups

This week is especially hot and humid here in Ontario, and when the weather is this warm, all I want for dinner is cold and refreshing meals, like chilled soups and salads full of fresh veggies. 

Of course, veggies can get a bit boring sometimes, so it helps to turn them into something more exciting, like these Thai peanut cucumber cups that I made as an appetizer last week!

The inspiration for these came from Courtney of The Fig Tree blog, who posted these peanut satay celery sticks a while back. I thought the idea of filling celery sticks with a peanut sauce, carrots, and sesame seeds sounded so creative!  I'm not a huge fan of celery though, and I knew that cucumbers go well with cold peanut noodle dishes, so I thought cucumber cups would work really well as a base instead.

I've actually made cucumber cup appetizers before and they're always a hit, but I usually fill them with hummus or tzatziki, so this was a fun twist! If you've never seen this idea before, you just slice your cucumber and then scoop out some of the middle so that you have a nice little cup to fill with sauce, and then you can add whatever toppings you like too. 

For these, I filled the cucumber cups with a thick peanut sauce, then sprinkled sesame seeds, chopped peanuts, and shredded carrot on top of each one (see above picture for a visual of the process). Everything comes together into one bite that's creamy, crunchy, a bit spicy, and refreshing all at once!

I shared these with a group of friends and everyone loved them, so I'm sure I'll be making them again whenever I need a light, veggie-based appetizer - which will probably be often this summer!

Thai Peanut Cucumber Cups
Inspired by The Fig Tree and Vegetarian Times

1/2 cup peanut butter

4 tsp sweet chile sauce

1.5 tbsp rice vinegar

2 tsp sesame oil

2 tsp soy sauce

1 clove garlic, minced

Dash of ground ginger (or fresh ginger, I just didn't have any!)
pinch of red pepper flakes

1 tbsp water

1 English cucumber

~1/3 cup shredded carrot

Sesame seeds

Chopped peanuts

To make the peanut sauce, stir together the peanut butter, chile sauce, rice vinegar, sesame oil, soy sauce, garlic, and ginger until smooth. Add the water to thin out a bit. Set aside or store in the fridge until needed.

Slice the cucumber into pieces about 1 inch thick. Use a melon baller or a ½ tsp measure to scoop out the middle seedy portion of each slice – don’t go all the way through, you still want a bit of cucumber at the bottom of each cup!

Lay out cucumber cups on a plate or serving dish. Spoon the peanut sauce into each cup (I just estimated how much to put in – you want a round mound in the middle of each cup but not too much that it overflows). 

Sprinkle a bit of sesame seeds on top of the peanut sauce in each cup, followed by a bit of shredded carrot and crushed peanuts – it might help to do the peanuts first so they stick to the peanut butter, then finish with the carrots, but the order doesn’t really matter!

Refrigerated finished cucumber cups until serving time.

Makes enough for about 20-22 cups.

Thai Yellow Curry with Squash and Tofu

Hope you all had a nice weekend! Mine was full of rest as I'm getting over a cold and fever that came on really suddenly and is taking its time going away.  I hope to get back in the mood for cooking this week because I have some new recipes in mind that I want to try out!

In the meantime, I thought I would share this hearty Thai yellow curry that I made last week before I got sick. I love Thai food, and I've already experimented with my own versions of Thai red curry and green curry, so I wanted to try something new.  I actually started with the idea of making a panang curry, which I've only ever tried in Thailand and loved it.  Unfortunately, I could only find a giant tub of panang curry paste, which wouldn't have been very practical for me, so instead I picked up some yellow curry paste as a substitute!

Yellow curry typically has a mix of vegetables simmered in a creamy coconut based broth and tends to be less spicy than other Thai curries.  For my version, I used squash, kale and red peppers as the vegetables, and added some tofu for extra protein and substance. Any type of squash should work here - I wanted to use delicata but went with buttercup squash instead, since I couldn't find any delicata at the grocery store.

Instead of using canned coconut milk, which I sometimes find too rich, I used coconut milk beverage from a carton.  I thought it worked well in the dish, although it made for a slightly less creamy curry, so feel free to use canned coconut milk for a thicker, richer dish!

Most of the flavour in this dish comes from the yellow curry paste, which contains ingredients like lemongrass, kaffir lime, turmeric, and lots of other spices.  I also added fresh ginger, garlic, shallots, chilies, kaffir lime leaves, and tamarind paste to add deeper layers of Thai flavour and create a fragrant broth.

The broth smelled amazing as it was cooking on the stove, and the vegetables turned out perfectly - the squash was nice and tender and practically melted into the curry. The tofu was soft and chewy and it absorbed lots of flavour by cooking it in the spice paste before adding the other ingredients.

Overall, I thought this was a nice mellow version of Thai food - it wasn't very spicy but still packed a nice amount of heat. Sprinkle with chopped cashews to add some crunch and serve over rice for a nourishing vegan dinner that should warm you up on these cold nights we've been having lately!

Thai Yellow Curry with Squash and Tofu

Adapted from Bon Appetit

1 package firm tofu (12-14 ounces)

1 tbsp vegetable oil

2 shallots, peeled and thinly sliced

1 tbsp minced fresh ginger

2 cloves garlic, minced

1.5 tbsp yellow curry paste

2 cups + 1/3 cup coconut milk beverage

3/4 cup vegetable stock

4 kaffir lime leaves

1 thai red chili, seeded and minced (or more if you like it spicier!)

1 buttercup squash (1.5 to 2 lbs), seeded, peeled and diced into pieces

1 red pepper, sliced

2 tbsp tamarind paste

1 tbsp tamari or soy sauce

1/2 tbsp fresh lime juice

1/2 tbsp palm sugar or brown sugar

Kosher salt to taste

1 bunch kale, stems removed and leaves torn into pieces
Cooked rice for serving

~1/4 cup chopped cashews for topping

Slice block of tofu in half and press between layers of paper towels, under a heavy book. Let sit for at least 30 minutes, then cut into cubes.

Heat vegetable oil in a large pot over medium heat. Add the shallots, ginger, garlic and curry paste. Cook, stirring, for about 2 minutes. Add the tofu pieces and stir to coat in the curry mixture. Cook for about 2 minutes.  Add 1/3 cup coconut milk and cook, stirring often, for about 4 minutes. Stir in the remaining 2 cups coconut milk, vegetable stock, lime leaves, and red chili. Add the squash pieces (you may have to remove some of the tofu to make room for the squash, so that the squash is immersed in the liquid, then return the tofu to the pot on the top). Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10-15 minutes, until the squash is near tender.

Add the red pepper and cook, covered, for another 5 minutes. Stir in the tamarind, tamari, lime juice, sugar and salt. Add the kale leaves and cover for about 2 minutes, stirring once or twice, until the kale is wilted.

Serve over rice.  Top each serving with a handful of chopped cashews.

Makes 4 servings. 

Laotian Tofu Larb Lettuce Wraps

A couple of weeks ago, I mentioned a new vegan cookbook that I've been enjoying - Blissful Bites.  When I first looked through the book, this recipe for Laotian larb was one that I skipped over without really stopping to see what it was. With a name that I had never heard of, plus no picture to show me what it was supposed to look like, it just didn't stand out as something I would want to make. And to be honest, something called "larb" didn't sound that appealing to me!

But when I re-read the book looking for recipes I wanted to try next, the ingredients in this recipe made me stop and think - hey, this actually sounds like something that I would love!  It was basically a cold tofu salad with lots of flavourful South-East Asian ingredients that I love to cook with.  Plus it sounded really easy to put together once all the ingredients were prepped!

Before going ahead and making the recipe, I did a bit more internet research on laotian larb and learned that traditionally, the dish is made with minced or ground meat, which can be raw or cooked, and flavoured with fresh herbs, fish sauce and lime juice.

This vegan version replaces the meat with crumbled tofu and the fish sauce with tamari. The recipe also included fresh veggies like shredded cabbage and carrots, and diced red pepper, and I decided to add some shelled edamame as well.

For the herbs, I used the cilantro that the recipe called for, and replaced the mint with Thai basil for more of an authentic flavour.  I also added a few other ingredients to enhance the flavour and spice of the salad, including shallots, garlic and jalapeno. Finally, I decided to brown the tofu in a skillet instead of steaming it, but you could probably just leave it uncooked and the salad would still be good!

After not really knowing what to expect with this dish, I was surprised at how much I enjoyed it! It was light and fresh and the mix of textures and ingredients came together to create such a flavourful salad with the perfect amount of spice for my taste!  You could eat the salad on its own, but I served mine on top of cabbage leaves and rolled it up to eat it like a lettuce wrap.

I'm not sure how authentic my version of Laotian larb was, but all that mattered to me was that I discovered a new dish from a cuisine I hadn't tried before and loved it!

Laotian Tofu Larb Lettuce Wraps
Adapted from Blissful Bites and The Mistress of Spices

1 package (14 oz) firm tofu

1 tsp vegetable oil

1 large shallot, minced

2 cloves garlic, minced

1 cup finely diced red pepper

1/2 cup shelled edamame (thawed if frozen)

~5 leaves napa cabbage, shredded, plus more for serving

1 large carrot, shredded

1 jalapeno or other chile pepper, minced

1/4 cup chopped fresh cilantro

3 tbsp chopped thai basil (can substitute mint)

Juice of 1 lime

3 tbsp tamari or soy sauce

2 tbsp pure maple syrup

Pinch of sea salt

1/3 cup chopped peanuts

Cabbage or lettuce leaves for serving

Drain the tofu and crumble into pieces. 

Heat the oil in a skillet over medium heat. Add the shallot and garlic and cook for 1-2 minutes, stirring often. Add the crumbled tofu and cook for another 5-6 minutes, stirring occasionally.  Remove from heat and transfer mixture to a large bowl.

Add all remaining ingredients to the bowl except for the peanuts and cabbage leaves and stir well to distribute ingredients evenly.  Place the bowl in the fridge to chill for 15-30 minutes.

When ready to serve, spoon large portions onto large cabbage leaves and sprinkle with chopped peanuts (or eat as a salad without the lettuce leaves). 

Makes about 4 servings (or more as an appetizer)

Thai-Inspired Hummus

I know it seems like all I've talked about lately on my blog is my trip to Asia, but that trip inspired at least a few good recipes that I wanted to share with you, so I hope you'll bear with me as I post one more today!

Since I had bought a few somewhat exotic ingredients to make my green curry, I didn't want the leftovers to go to waste afterwards.  When I tried to think of other uses for them, the first idea that came to my mind was a savory muffin. But sadly, that idea didn't quite turn out as good as I'd hoped...the muffins looked and tasted pretty good when they came out of the oven, but they started to give off a pretty nasty smell the next day - I guess daikon isn't meant to be baked!

So I moved on to the next idea that I came up with, which was to incorporate all of those same flavours from the green curry into a hummus to snack on!

I found a recipe for Spicy Thai Hummus on the blog Olives for Dinner that I liked the sounds of, and then I made some changes so that I could use more of the ingredients that I already had on hand, like the kaffir lime leaves, Thai basil, and green chilies.

After my muffin disaster, I was really hoping that this recipe would turn out better, and I was so excited when I tasted it!  This is probably the most savory hummus I've ever made - it really tastes like a meal in the form of a dip!  I thought it tasted like a cross between Thai peanut sauce and green curry, with just the right amount of spice.

It was also really thick, so it would make a good sandwich spread - I enjoyed it in veggie wraps, and also as a dip with pita chips and veggies.

So if you're looking to spice up your usual hummus with some new flavours, give this Thai-inspired recipe a try!

Thai-Inspired Hummus
Adapted from Olives for Dinner

2 cups canned chickpeas, rinsed and drained

2 cloves garlic, peeled and minced

1 tbsp minced fresh ginger

1 6-inch stalk lemongrass, minced (remove the outer leaves first)

2 kaffir lime leaves, minced (or you can substitute the zest of one lime)

1/4 cup chopped fresh Thai basil (can substitute cilantro)

2 green chilies, seeded and minced

1/4 cup smooth peanut butter

1 tsp natural palm sugar

2 tbsp olive oil

1 tbsp sesame oil

1 tsp soy sauce

Juice of one lime

Place the chickpeas, garlic, ginger, lemongrass, lime leaves, basil, and chilies in a food processor. Pulse a few times to mix the ingredients.  Add the remaining ingredients and process until the hummus is smooth and all the ingredients are fully incorporated. 

Serve with veggies, crackers, or pita bread. Store in the refrigerator. 

Thai Green Curry with Tofu and Eggplant

After my daikon radish cakes, the next Asian dish that I wanted to try making at home was a Thai green curry.  Before my trip to Thailand, I would usually stick with red curry at restaurants but now I know that the other types of Thai curries, including the green and yellow varieties, are just as complex and delicious, if not more!

When I first set out to recreate a green curry at home, I planned on buying a jar of premade curry paste.  I had always assumed that making your own curry paste would be too difficult or that I would never be able to find the right ingredients. But after looking at a few recipes for homemade green curry paste, I realized that it wouldn't be too hard to make, and the result would probably taste much more authentic!

So I made a visit to the nearest Asian food market and picked up all of the ingredients that I would need, including some that I'd never bought before like fresh lemongrass, kaffir lime leaves and Thai basil.  Finding all the right ingredients was probably the hardest part of the whole process because none of the herbs were labelled and I had no idea what anything was, but eventually I got everything that I needed and couldn't wait to get home and start cooking with them!

I made the curry paste the day before I made the actual curry.  I didn't want to try tasting it on its own, but I could tell that it would have a lot of flavour just by its smell.  (Actually, I did try a tiny taste, but I don't recommend doing that - it does not taste good and my tongue was practically on fire!)

For the curry itself, I followed a recipe from my Canadian Living cookbook, which called for tofu, eggplant, grean beans and okra.  I changed the vegetables a bit my replacing the green beans with Chinese long beans and adding some bok choy instead of okra.  Then the broth is made by simmering the green curry paste with coconut milk and vegetable broth, with some lime juice and Thai basil added at the end.

When I finally got to try the curry, I was not disappointed! I thought the broth definitely tasted authentic, and had such a complex flavour - spicy, herbal, and slightly sweet from the coconut milk.  I really liked the pieces of soft tofu, but I wasn't crazy about the long beans - next time I would just use regular green beans like the recipe called for, or leave them out.

Now that I've learned how to make green curry, I can't wait to try some other kinds - I would love to find a good recipe for Panang curry since that was one of my favourite meals that I ate in Thailand, so if anyone has a recipe, let me know!

Thai Green Curry with Tofu and Eggplant
*I followed the recipe from Canadian Living: The Vegetarian Collection pretty closely, so rather than rewriting it out here, I will link to the recipe online and list the changes that I made.

Green Curry Paste
Recipe can be found here
- the only change I made was to replace the lime zest with 5 kaffir lime leaves, minced first before adding to the food processor

Curry
Recipe can be found here
- Used 8 oz of regular eggplant because I had already bought some, but next time I would try the Japanese eggplant
- Replaced the green beans with 1 cup of Chinese long beans (although next time I would use regular green beans)
- Left out the okra
- Added 2 stalks of Shanghai bok choy, thinly sliced and added to the pot during the last 2 minutes of cooking time
- Added two kaffir lime leaves, sliced in half lengthwise, added to the pot at the same time as the tofu
- Used 1/4 cup of chopped fresh Thai basil instead of the coriander

Makes 4 servings.