Tom Kha Tofu

1 tbsp olive oil
1 tbsp sesame oil
4 cloves of garlic (minced, or pressed)
2 lemongrass stalks (with tops cut off)
2 thai chili peppers or 1 jalapeño pepper minced
1/2 large red onion (diced, small pieces)
1 inch minced ginger or galangal
any vegetables to be soft in the soup (ideas: cut celery stalk, carrots, maitake mushrooms)
2 cans light coconut milk
2 cups vegetable broth
any vegetables to be crisper in the soup (ideas: large broccoli florets, julienned red pepper, tomatoes)
1/2 block tofu (pressed)
big drizzle of soy sauce
big drizzle of sriracha
juice of one lime (or more, depending on what you like)
handful chopped cilantro
handful chopped thai basil
salt and pepper to taste
mung bean sprouts

1. Sautee onion, garlic, and chili peppers in both oils until onion is translucent.
2. Add ginger and first batch of vegetables (you'd like to be soft in the soup), cook for 3-4 minutes.
3. Rip the outer layers off the lemongrass.  Pound one lemongrass stalk to release aromas (and leave whole) but cut the other into 1-3 inch pieces
4. Add both lemongrass stalks, coconut milk, and vegetable broth and reduce heat to simmer for 10 minutes.
5. Add the remaining ingredients (except cilantro and mung bean sprouts) and let simmer for 5 more minutes.
6. Add cilantro and then turn off the heat.
7. While serving, add mung bean sprouts for garnish

Fresh spring wraps

For the rolls:

• Spring Roll Wrappers (I like small ones)

• 1 block firm or extra-firm tofu

• 1/2 English cucumber, julienned

• 1 red bell pepper, julienned

• 2 medium carrots, peeled & julienned

• 2 green onions, chopped

• mung bean sprouts (a handful)

• 1/4 cup fresh Thai basil leaves, minced

• 1/4 cup cilantro, thick stems removed and minced

• 1/3 cup roasted & salted peanuts

• Herbamare or sea salt, to season

• large bowl of hot tap water

• OPTIONAL: thin slices of jalapeño (hopefully not too spicy!)

For the peanut sauce:

• 1-2 garlic cloves

• 2 tbsp sesame oil

• 1/4 cup natural roasted peanut butter

• 1/2-1 tbsp peeled & roughly chopped fresh ginger

• 3 tbsp fresh lime juice

• 2 tbsp low sodium tamari

• 2 tsp sugar

• 1-3 tsp water, to thin out as needed

1. You can make the peanut sauce in advance (use a garlic press for the garlic cloves, add the rest of the ingredients and stir well.)
2. Press the water out of the tofu.
3. Julienne-cut all the vegetables, slice the tofu length-wise, and chop the cilantro and basil.  (slice the jalapeño if using).
4. Take a wrapper, hold it under water for 10 seconds and then lay it out on a tea towel.  Add the filling ingredients,  a few peanuts, and a sprinkle of salt.
5. Wrap the roll anyway you can and enjoy with the peanut sauce!!

Farro Minestrone

Ingredients: 

1/2 cup farro (soaked for 1 hour, then drained)

handful of sliced mushrooms

1 cup of dried beans (soaked and pressure cooked) or 1 can - I like kidney beans and white beans

3-4 celery stalks, chopped

2-3 carrots, chopped or julienned

2 cups string beans (long cut: 3-4 inches)

1 cup spinach 

1 yellow onion (chopped)

1/2 green pepper (chopped)

1/2 large tomato (chopped)

2 tbsp tomato paste

3-4 garlic cloves

handful of fresh parsley

2 thai chili peppers (fresh or dried)

1 bay leaf

1 tsp fresh whole peppercorn

a pinch of dried spices (I used oregano and parsley)

salt and pepper to taste

4-5 cups vegetable stock or water

Directions: 

1. Heat the oil over medium heat in a large, heavy soup pot. Add the onion and garlic (and chopped chili if only using fresh version). Cook, stirring, for three to five minutes until onion begins to soften. Add the rest of the vegetables (except spinach and tomato) and cover. Turn the heat to medium-low, and cook, stirring often, for five to 10 minutes until the mixture is tender and fragrant. Add the whole chili pepper (if using dried version), and cook, stirring, for a minute until fragrant. Add remaining vegetables, the farro, the rest of the spices, tomato paste and the water or stock. Bring to a boil, add salt, reduce the heat, cover and simmer one hour until the farro is tender and the soup fragrant. If it seems too thick, thin out with more water or stock. Add pepper, and adjust salt. Stir in the parsley. Serve with cheese or not!  (Try to avoid the whole dried peppers, bay leaf and peppercorn.  If you prefer, you can make a small bouquet garni of the dried spices and take it out before serving).