Tofu Panang Curry Noodles

 Ingredients:

1 tablespoon coconut oil
2 large shallots, thinly sliced
1 red bell pepper, diced
1 green bell pepper, diced
soy sauce
panang curry paste
1 can coconut milk
kaffir lime leaves
baby spinach
thai basil leaves
rice noodles, cooked
tofu, cut into cubes and fried
cilantro
peanuts, chopped
lime

Stir fry the shallots and bell peppers in the oil. When they blister, add the soy sauce followed by the curry paste and mix until well combined, then stir in the coconut milk and lime leaves. Cook until vegetables are tender and remove from heat. Stir in the spinach, basil, noodles, and tofu. Ladle into bowls and serve with cilantro, peanuts, and lime wedges.

Caldo Verde

 Ingredients:

2 tablespoons grapeseed oil
1 onion, chopped
3 cloves garlic, minced
salt and red pepper, to taste
yukon gold potato, diced
vegetable stock
collard greens, chopped
vegan sausage, sliced
1 teaspoon lemon juice
olive oil

Cook onion and garlic in the oil. Season with salt and pepper and add the potato and stock. Simmer until potatoes are cooked through.

Transfer 3/4 of the soup to a blender and puree until smooth. Return to the saucepan and add the greens and sausage. When they are cooked, remove from heat and stir in the lemon juice.

Ladle into bowls and garnish with olive oil. Serve with crusty bread.