Tom Kha Phak Soup

Tom Kha Phak Soup. Pic by M.C.

Renaissance Man really enjoys Amy’s Tom Kha Phak canned soup, but since a can of soup is expensive these days he thought he’d make his own. So here is Renaissance Man’s vegan version of the Thai coconut soup with tofu.

TOM KHA PHAK SOUP
Sauté:
1 Tbsp. coconut oil
1 onion, chopped
2 garlic cloves, minced
2 jalapeño peppers, deseeded
1 chunk of ginger, fresh, 1 inch X 3/4 inch thick, cut into thin slices
1 lemongrass stalk, cut in 2 inch pieces

Spices:
1/4 tsp. cinnamon
1 tsp. cumin
1 tsp. cardamom
1 tsp. coriander
1 Tbsp. turmeric, dry
1/2 tsp. mustard, dry
1/4 tsp. cayenne
1/2 tsp. ground pepper

Broth:
4 cups broth using Edward & Sons Not-Chick’n

But wait there’s more:
1 medium sweet potato baked and then cooled
2-13.5 oz. cans Native Forest Unsweetened Organic Coconut Milk Simple
1 lb. of extra firm tofu
8 oz. shitake mushrooms, sliced thin
2 carrots, sliced thin
2 Tbsp. tamari
1 Tbsp. coconut aminos

Garnish:
4 Tbsp. lime juice
4 baby bell peppers, deseeded, cut into rings
3 green onions, sliced thin
fresh cilantro, chopped

Yield: 8 to 10 servings

Directions:
Bake a sweet potato for one hour at 400°. (I wash, slice off ends, and then make a slit in the potato before baking.)

Combine spices and set aside.

Make Edward & Sons Not-Chick’n broth.

In a large pot add the coconut oil, onion, garlic, jalapeño peppers without the seeds, ginger, and lemongrass. Sauté on medium, until the onions start to soften, then add the spices. Continue to sauté for around 1 minute, stirring constantly. Add the 4 cups of broth. Bring to a boil and then turn to simmer for 30 minutes.

After 30 minutes, strain the soup to remove all of the solids. Use an eight inch wire strainer and strain the broth into either an eight quart Pyrex measuring cup or into another pot.

Scoop out sweet potato and mash with a fork in a small bowl. Prep the tofu, mushrooms, and carrots.

In the empty soup pot, add the mashed sweet potato and coconut milk and stir til smooth. Now add the soup broth back in.

Add tofu, mushrooms, carrots, tamari, and coconut aminos to the pot. Simmer for 30 minutes.

Prep garnish. Once served, more tamari and/or coconut aminos may be needed.

The soup is yummy alone or with jasmine rice, adding sweetness. I serve the rice in a separate bowl and scoop up soup with a spoonful of rice.

Give yourself three hours to make Tom Kha Phak the first time. It takes a while to make and can get messy, but it smells so good. It will be worth it.

Happy Vegan!

From blog of melissacrismon.com

Copyright 2022 Melissa Crismon

GF Vegan Bagels

Fork And Beans Gluten Free Bagels. Pic by M.C.

The health food stores can’t keep up with the demand for gluten free vegan Little Northern Bakehouse Everything bagels. During lockdown, I ate these bagels for lunch with Four Sigmatic Chaga Elixir and lost seven pounds. For breakfast, I drank my raw veggie juice. For dinner, I ate tofu stir-fries or a salad with sometimes veggie soup or a baked yam. And I cut out sugar even agave in my tea.

When I ran out of Little Northern Bakehouse bagels, I bought O’Doughs. They are thinner and sweeter, and not as tasty. I’m glad I never ran into the other gluten free vegans at the freezer section or there would have been a struggle. Or maybe we would have bonded.

My favorite bagels ran out so I looked at a couple of recipes and tried the Gluten Free Vegan Everything Bagels recipe from Fork and Beans. The bagels are hardy. It’s a little bit of work. Honestly, I’d rather buy bagels. I love bagels and I really appreciate people who make them because it’s time consuming.

Gluten Free Vegan Everything Bagels Recipe
Wet ingredients:
3/4 cup warm water
1 1/2 tsp. dry active yeast
1/2 tsp. granulated sugar
3 Tbsp. ground chia seeds
1 Tbsp. vegetable oil
2 tsp. apple cider vinegar

Dry ingredients:
2/3 cup oat flour
2/3 cup millet flour
1/3 cup arrowroot powder
1/3 cup tapioca starch
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Toppings:
1 Tbsp. poppy seeds
1 Tbsp. sesame seeds
1 Tbsp. dried onion
1 Tbsp. oats
1 Tbsp. sunflower seeds
1 tsp. Himalayan salt
1 tsp. cornmeal

Yield: 5 small bagels

Directions:
Wet ingredients-Add the yeast and 1/2 tsp. of sugar to the warm water and allow to foam up for 10 minutes. Add the chia seed, oil, and vinegar and allow 5 minutes for the chia to thicken.

Dry ingredients-In a large bowl, whisk together the dry ingredients. Add the yeast mixture into the flour mix and stir for 2 minutes with a wooden spoon until well combined.

Line a baking sheet with a piece of parchment paper and lightly dust with cornmeal.

I warmed the oven to 175° while I formed the bagels. Divide into 5 balls and smooth with your hands. Form each ball into bagel form and creating a hole in the middle by using your thumb. Turn off oven once warm then cover bagels with kitchen towel and allow to rise for 45 minutes. Take out bagels after 45 minutes.

Preheat your oven to 375°.

Fill a pot with 4 cups of water and bring to a boil. Once rapidly boiling, add 1 Tbsp. granulated sugar and 1 tsp. baking soda.

Keep the small bowl nearby with the “everything” mixture inside.

Gently toss 1 bagel into the boiling water and boil on each side for 30 seconds. Scoop bagel out of water with a slotted spoon.

Place back onto the parchment paper and quickly sprinkle the “everything” topping mixture. Do this one at a time. I changed the toppings recipe since there was too much leftover.

Bake for 20-23 minutes at 375°. Allow to cool on a wire rack. When ready to eat, slice in half and toast.

Bagels after rising and ready to boil. Pic by M.C.
Bagel being boiled. Pic by M.C.

I didn’t refrigerate the bagels because I didn’t know if the moisture would ruin the texture. But definitely put them in a container and refrigerate them by the second day so they don’t mold.

My favorite bagel-Little Northern Bakehouse. Pic by M.C.
O’Doughs is my other option bagel. Pic by M.C.

Happy Vegan!

Recipe from blog of melissacrismon.com

Copyright 2020 Melissa Crismon