Tom Yum

based on a recipe from The Spruce Eats   

Modifications:                          - no garlic                 - less stock cube                  - generous amount of dried chili flakes

Cauliflower Taco Filling / Phad Thai hack

 By Dieter

1 cup of cauliflower (small head) / 1 Tasse Blumenkohl (kleiner Kopf)
1/2 cup of soy crumbs / 1/2 Tasse Soja-Hack
2 table spoons water / 2 Esslöffel Wasser
3 table spoons sunflower oil / 3 Esslöffel Sonnenblumenöl
3 table spoons ketchup / 3 Esslöffel Ketchup
2 table spoons smoked paprika powder / 2 Esslöffel geräuchertes Paprikapulver
2 table spoons smoked salt / 2 Esslöffel Salz
1 table spoons smoked chili powder / 1 Esslöffel geräuchertes Chilipulver
1 tea spoon cumin / 1 Teelöffel Kreuzkümmel

Blend the cauliflower into small shreds. Heat up a large pan on the oven at high heat. Add the soy crumbs, pour over boiling water, and stir. Briefly wait until the water is absorbed, and add the cauliflower to the pan. Stir in the sunflower oil. Fry the mixture, occasionally stirring it, until it starts to brown. Turn off the heat, add the ketchup and spices, and stir well. Fill into taco shells with tomatoes and lettuce.

Pürier den Blumenkohl im Mixer. Erhitze ein grosse Pfanne auf hoher Hitze. Füge das Sojahack hinzu, giess das kochende Wasser drüber, und vermixe alles bis das Wasser aufgesaugt ist. Füge den Blumenkohl hinzu, giess das Sonnenblumenöl darüber, und vermische alles gut. Fritier es, mit mehrmaligen Umrühren, bis es anfängt braun zu werden. Stelle den Ofen ab und füge den Ketchup und die Gewürze hinzu. Vermisch alles gut miteinander. Füll es in die Taco-Schale mit Tomaten und Salat.

Fresh rolls

By Corina

Rice paper
Vermicelli noodles (thin rice noodles)
Tofu, cut in strips
Cilantro
Mint leaves
Carrots, sliced
Lettuce (wide, short leaves)
Toasted sesame oil
Tamari

• Rice paper prep: heat 1 inch of water in a frying pan on medium heat, put the rice paper flat in the water and move it around with a fork until it is soft (but not too soft or it will fall apart), remove from the water and let the water drip off of it, lay it flat on a plate.

• Rice noodle prep: Boil the rice noodles until soft (but not too soft), strain, pour cold water over them, put back in the pan and mix in toasted sesame oil and tamari.

• Put 1 piece of lettuce on the lower half of the rice paper so that it is concave making a cup, put the toppings inside the cup (ALWAYS put rice noodles and mint in), roll it up like sushi, but tuck in the sides as you go.

Use the Thai peanut sauce for dipping

I fought the Phad Thai for 20 yrs and I finally won!

By Corina (December 2012)

1/2 package Phad Thai noodles
1 block flavoured tofu
1 carrot

1 handful cabbage

Cook the noodles, run cold water over them, strain, and put back in pan.

Sauce (modified from Brooklyn Pad Thai)
6T tamari
6T sugar
1T tomato paste
2T Sriracha hot chili sauce
2T rice vinegar (or extra lemon juice)
1T Meyer lemon juice (or orange juice in a pinch)

Mix and shake in sealed tupperware. Pour over noodles. Yay!

Garnish with the grated carrot, thinly-sliced cabbage, lime wedges (make sure to squeeze out the juice onto your Phad Thai!), peanuts, sesame seeds, or avocado (cubed).

Soy-free, gluten-free version: instead of tamari, use Coconut Secret Raw Coconut Aminos

Thai Peanut Sauce

 A great recipe used to be at http://vegetarian.about.com/od/saucesdipsspreads/r/ThaiPeanutSauce.htm , but the link now doesn't work, so Corina recreated it from memory.  This sauce goes great on Fresh Rolls or fresh roll salad.

2T peanut butter

2T cold water

Stir together until smooth. Might need to add more peanut butter to get the right consistency

2T tamari or soy sauce

1T rice vinegar

1T lemon juice

Add these ingredients and stir. Done!