I don't know about you, but I love Thai food. It's just that I don't get it very often these days, since I rarely get to the Asian supermarket which has the necessary ingredients, and the Thai restaurants in this neck of the woods are neither plenty nor particularly good. Tonight I took matters in my own hands and made a Thai dish which is not prepared with coconut milk, but instead based on Thai red curry, long beans (got them at the market), and (usually) beef. It combines a unique blend of sweet-and-spicy, and the green beans together with the red peppers and tomatoes make it look really pretty on top of it. The dish is quite easy to veganize if you have a soy-, lupine-, or wheat gluten-based meat replacer. I took
Vivera kruimgehakt (a ground beef-like product that combines soy and wheat gluten), and it turned out utterly yummy.
Here's what you need for two:
1 (dry) cup of rice (I take brown rice, since it's more nutritious than white rice)
150g vegan meat (Vivera puts 175g into their box, which is fine too)
2 cups of Thai long beans, cut into 2 inch-long pieces
1 sweet red bell pepper, sliced and cut into inch-long pieces
1 tomato, chopped
2 garlic cloves, minced
2 Tbsp red Thai curry paste
2 Tbsp agave syrup (to replace the sugar called for in the original recipe)
1 Tbsp canola oil (or other stir-fry oil)
1 Tbsp soy sauce (which replaces the fish sauce in the traditional recipe)
1 tsp lime (or lemon) juice (the original recipe calls for khaffir lime leaves, but I didn't have any, and this worked fine)
- Cook the rice in two cups of water with 1/2 veggie bouillon cube on low heat for 40 minutes or until it has soaked up all the water.
- Heat oil in a non-sticky frying pan (I love the Green Pan that is coated with a ceramic layer, which is much healthier than teflon, and much more awesome too), add the red curry paste and the garlic, and stir-fry until aromatic.
- Add the vegan meat and stir-fry for about 3 minutes, then add the agave syrup, soy sauce, and lemon juice. Stir until well-mixed, then add the beans, bell pepper, and tomato and stir-fry for another 3 minutes.
- Serve hot (rice at the bottom, stir-fry on top) in pretty dishes with chopsticks and German beer.
Preparation time: 10 minutes
Cooking time: 40 minutes (in case of brown rice, otherwise 15 minutes)
And here's a little Thai class, for those who are interested:
Phat = fried
Phrik = chili peppers (which build the basis of the sauce)
Khing = ginger (which, confusingly, isn't even part of the dish)
Nuea = beef
I don't know about you, but I love Thai food. It's just that I don't get it very often these days, since I rarely get to the Asian supermarket which has the necessary ingredients, and the Thai restaurants in this neck of the woods are neither plenty nor particularly good. Tonight I took matters in my own hands and made a Thai dish which is not prepared with coconut milk, but instead based on Thai red curry, long beans (got them at the market), and (usually) beef. It combines a unique blend of sweet-and-spicy, and the green beans together with the red peppers and tomatoes make it look really pretty on top of it. The dish is quite easy to veganize if you have a soy-, lupine-, or wheat gluten-based meat replacer. I took
Vivera kruimgehakt (a ground beef-like product that combines soy and wheat gluten), and it turned out utterly yummy.
Here's what you need for two:
1 (dry) cup of rice (I take brown rice, since it's more nutritious than white rice)
150g vegan meat (Vivera puts 175g into their box, which is fine too)
2 cups of Thai long beans, cut into 2 inch-long pieces
1 sweet red bell pepper, sliced and cut into inch-long pieces
1 tomato, chopped
2 garlic cloves, minced
2 Tbsp red Thai curry paste
2 Tbsp agave syrup (to replace the sugar called for in the original recipe)
1 Tbsp canola oil (or other stir-fry oil)
1 Tbsp soy sauce (which replaces the fish sauce in the traditional recipe)
1 tsp lime (or lemon) juice (the original recipe calls for khaffir lime leaves, but I didn't have any, and this worked fine)
- Cook the rice in two cups of water with 1/2 veggie bouillon cube on low heat for 40 minutes or until it has soaked up all the water.
- Heat oil in a non-sticky frying pan (I love the Green Pan that is coated with a ceramic layer, which is much healthier than teflon, and much more awesome too), add the red curry paste and the garlic, and stir-fry until aromatic.
- Add the vegan meat and stir-fry for about 3 minutes, then add the agave syrup, soy sauce, and lemon juice. Stir until well-mixed, then add the beans, bell pepper, and tomato and stir-fry for another 3 minutes.
- Serve hot (rice at the bottom, stir-fry on top) in pretty dishes with chopsticks and German beer.
Preparation time: 10 minutes
Cooking time: 40 minutes (in case of brown rice, otherwise 15 minutes)
And here's a little Thai class, for those who are interested:
Phat = fried
Phrik = chili peppers (which build the basis of the sauce)
Khing = ginger (which, confusingly, isn't even part of the dish)
Nuea = beef
Hi -- I applaud the idea of creating a safer home, and there's so much misinformation out there about the Teflon® brand, so I'm not surprised that you are concerned. I'm a representative of DuPont and hope you'll let me share some information with you and your readers so that everyone can make truly informed decisions about your cookware.
ReplyDeleteIn repeated tests, cookware with DuPont™ Teflon® nonstick coatings proved to be more durable and continued to offer superior nonstick food release, outlasting “ceramic” coatings seven-to-one.
And, with Teflon® nonstick coatings, consumers can save money by less frequently replacing worn out ceramic cookware. Environmentally, this can also mean less discarded cookware and its packaging destined for landfills, as well as less energy used in cookware manufacture.
Consumers should be highly skeptical of marketing claims that suggest “ceramic” coatings are somehow “healthier,” “greener” or more “natural” than Teflon® nonstick coatings. Both Teflon® nonstick coatings and “ceramics” start from minerals that are used to create synthetic coatings.
Global regulatory agencies have affirmed that nonstick coatings made with PTFE are safe for their intended use in cookware. Teflon® nonstick coatings for cookware and bakeware are based on PTFE and are safe for their intended use.
For more information, please visit http://www2.dupont.com/Teflon/en_US/NIK/index.html
I appreciate your consideration of this comment. Cheers, Sara.
Thanks, Sara. I've been using the Green Pan with Thermolon coating for almost a year now, practically on a daily basis. It doesn't have a single scratch in the coating - something that usually happened with Teflon pans after a few weeks already, even when taking utmost care. I see that this article in the NYT confirms my experience: "The Thermolon needed more lubrication after its steak-searing ordeal than it did before, but its surface didn’t mar as easily as the Teflon and NP2, which had tiny nicks and scrapes after just a few uses." Also, this article claims that "one of the reasons Greenpan is, well, green, is that it’s 100 percent PFOA- and PTFE-free. Traditional non-stick pans like Dupont’s Teflon-based nonstick cookware use PFOA (perfluorooctanoic acid), which is a synthetic chemical that’s used to manufacture PTFE (polytetrafluoroethylene). PFOA is infamous for its amazing ability to kill birds when its fumes are released into the air. It’s also been shown to cause health problems in people. This alarming news is probably why Dupont recently announced its plans to phase out PFOAs in its cookware by 2015." In the light of this information, I prefer to stick with my Green Pan.
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