Vegan Pad Thai Fries with Bangkok Sin(less) Sauce
Bonus: Blooming Platter Low-Calorie Mayo

Yield: 1 serving (easily multiplies)

I have a new summer crush…

But it is less of a recipe, except for the sauce and mayo, and more of a method for creating one of the tastiest treats you will ever put in your mouth.

My scrumptious sauce, which is very low calorie, compensates for any excessive calories in the fries.  We used Kroger brand crinkle fries–it has to be crinkle in my book!–to save money and felt that the quality was on point.  No need to pay Ore-Ida prices.

And we fried rather than baked them because we just purchased a Cuisinart Mini-Fryer, exactly like the Waring Pro Fryer we have, only smaller.  Waring Pro makes the same mini-fryer but Waring was purchased by Cuisinart and, while you can still purchase both, the Cuisinart model is the newer one.  Each costs $43.95 with free shipping on Amazon.

So, while we fried–and drained/blotted–our fries to test drive our sleek little fryer, you can bake them according to package directions and still love the results.

Then, you just pile fresh ingredients on top, which we like to set up like a mini-bar:  finely shredded cabbage because we had it, though bean sprouts would be the traditional; sliced green onions; chopped cilantro; and a spritz of lime juice.  Finish with a generous drizzle of my Bangkok Sin(less) Sauce and some roasted and lightly salted peanuts and you are all set.  I like to garnish the dish with lime wedges but I inadvertently left them out in the photo.

I love eating my fries with chopsticks, though I needed a fork right at the end to scoop up every outrageous bite.

1 serving frozen crinkle fries, baked or fried according to package directions, and drained on a paper towel-lined rack set over a rimmed sheet pan (this will keep bottoms crispy)

1/2 cup or more shredded cabbage, cabbage-carrot mix, or bean sprouts

1/4 cup sliced green onion

2 tablespoons finely chopped cilantro

2 tablespoons or (much!) more Bangkok Sin(less) Sauce (recipe follows)

1 tablespoon roasted and lightly salted peanuts

2 lime wedges

Bangkok Sin(less) Sauce

Note: make more than you need for 1 serving

1/2 cup Blooming Platter Mayo (recipe follows; you can use Vegenaise or another prepared brand, BUT keep in mind that it is 100 calories per tablespoon to my mayo’s 8)

1/4 cup Thai Chili Sauce

Optional but delicious: 1 tablespoon vegan fish sauce (sold as vegetarian in Asian markets)

Optional but recommended: 1 teaspoon lime juice

Whisk together all ingredients and set aside.  Store in an airtight container in the refrigerator.

Blooming Platter Low Calorie Mayo

(the BEST and so quick and easy)

Yield: 2 cups.  There are only 250 calories in the entire recipe or 8 calories per tablespoon!

1 pound Silken tofu (I used plain Nasoya brand which also sells a “Lite” and “Organic” variety)

1 tablespoon yellow or stone ground mustard

1 tablespoon Liquid Aminos

1 tablespoon white vinegar

1 very large garlic clove, cut into about 3 or 4 pieces

1 teaspoon garlic powder

1/2 teaspoon onion powder

Sea salt to taste

Place all ingredients in bowl of food processor and process until smooth and creamy.  Taste and adjust seasoning if desired.  Store in airtight container in the refrigerator.

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Vegan Thai Savory “Rice” Pudding

 

 

 

 

 

 

 

 

 

 

 

 

Yield: 6 Servings

Calories: app 217/serving without cashew garnish  (app. 1,300 for entire recipe)

I love rice as much as the next gal.  BUT, it contains far more calories and starch than I can justify in my 1,500-1,800 calorie daily diet.  Thank goodness that someone far smarter than me started the “riced” cauliflower movement.  I love all of the “riced” vegetables and even made a previous version of this dish with a combination of them, but I wanted the lighter color and more pure flavor of the cauliflower by itself.  I would have loved for the dish to be even more white in color, but cauliflower turns slightly yellowish when cooked.  But it is still beautiful, nutritious, and delicious.

I think I got it just right and hope you agree.

10 ounces cauliflower florets, steamed until tender (I steam it in the microwave for about 4 minutes on high)

1 can coconut milk

2 tablespoons cornstarch

1/4 cup vegan fish sauce (sold as “vegetarian” in Asian Markets or you can make your own)

1 tablespoon coconut oil, divided (you can substitute any vegetable oil, BUT this dish made with coconut oil is indescribably more flavorful, as I tried it both ways)

1 pound riced cauliflower (I’m always in a rush, so I purchase it, but you can make your own by mincing cauliflower in the food processor until it reaches the texture of rice)

1/4 cup red bell pepper, cut into thin strips and then 1-inch pieces

1/2 cup sliced onion

1 cup sliced mushrooms

1 cup fresh peas or frozen peas thawed

1 large clove garlic, minced

1 teaspoon soy sauce

Garnish: roasted and lightly salted cashew halves and pieces; sprigs of Thai basil, mint, and/or cilantro

Preheat oven to 350 degrees.  Oil a shallow casserole dish, about 9 x 13″, with 1 teaspoon coconut oil.  In a food processor, puree cooked cauliflower.  Add coconut milk, cornstarch, and fish sauce and puree again until smooth.  In a large skillet, heat approximately 1 teaspoon coconut oil over medium heat. Add riced cauliflower and gently saute, stirring frequently, until tender.  Transfer to a large bowl.  Return skillet to heat and melt remaining teaspoon of coconut oil.  Add bell pepper and onion and saute, stirring, until they lose some of their crispness.  Add mushrooms and cook until moisture is released and evaporated.  Add peas, garlic, and soy sauce and saute, stirring, just until peas are heated through.  Add veggie mixture to the bowl of riced cauliflower and pour the pureed cauliflower-coconut mixture over the top.  Stir to combine thoroughly and transfer to prepared casserole dish.  Bake for 45 minutes or until top is firm.  Serve topped with a few cashews and sprigs of Thai basil, mint, or cilantro.

 

 

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Vegan Coconut-Kale and Peanut Noodles
Only 250 Calories Per Large Serving
5 Ingredient One-Dish Meal

Yield: 2 servings

Calories: app. 250/serving (if you are starved, enjoy the whole recipe for only 500 calories!)

The truth is, I am not passionate about food in the same way as I used to be.  BUT WAIT.  Before you think, “Well I’m certainly not going to waste my time perusing the website of someone who isn’t passionate about food,” please allow me to explain.  (If you want to skip the backstory/lecture and go straight to the recipe, just scroll down a short ways.)

For most all of my life, beginning in childhood, I obsessed about food.  My restless imagination was almost never not ruminating on new recipes or new riffs on old recipes: new ways to do things in the kitchen; better ways.  My mind was like that of a slightly mad scientist, my kitchen a laboratory where I joyfully spent hours on end.  Drive time, shower time–even yoga–it was all permeated by thoughts of food.

But then my husband  died.  And all of that changed.  A lot changed.  Food was just one of the many things on the chopping block, so to speak.  I am no longer in a full-on situational anorexic phase.  But, food quickly became and remained more of a sacrament.  Exquisite tastes to be partaken in small quantities that graces life’s other moments of meaning and transition is how I think of food.  This pasta dish, enjoyed alfresca, anointed the last day of school before exam week and acknowledged my gratitude for the beautiful place where I live happily, if a bit sobered and, certainly, changed in some profound ways.

Regarding practical considerations, my husband didn’t eat the way I do and neither does my new partner of just over a year and a half.  So I really cook for one and most recipes make far more than that, either spoiling or causing me to eat out of guilt for fear of the food spoiling.  And the disquieting truth about diet is that we Americans, especially, don’t need the quantity of food–even good, clean, wholesome food–that we desire.  And that includes vegan food.  Plus, there are ways other than standing in my kitchen that I want to spend more time now, as simple and beautiful as my recently remodeled culinary space is.

Let’s be honest: nothing about a vegan diet is necessarily low-calorie or, for that matter, even healthy.  It is absent any cholesterol for sure. And it’s a whole lot better for the animals and, possibly, the planet, though the manufacturing and packaging of processed foods presents a problem.  But, unless we choose carefully, we can end up eating a shameful American diet full of fat and sugar, albeit absent of any animal products.  It appears that many vegans simply want to eat the vegan equivalent of their pre-vegan diet of fast food and high-calorie indulgences, you know, dishes like mac-and-cheese nachos with a side of tater tots.

For the animals, I am grateful that these folks have made the switch.  For ourselves, we can do better.  And to move us a little further along that path, I offer this simple, satisfying recipe for a nutritious one-dish meal that is as quick as it is low in both fat and calories.

Vegan Thai Coconut-Kale and Peanut Noodles

1/4 cup water

8 cups baby kale (substitute spinach or a combination if you desire)

1/4 cup vegan fish sauce (sold in Asian markets as “vegetarian” fish sauce or make your own)

1 tablespoon natural peanut butter (creamy or chunky works equally well)

1 8-ounce package tofu Shiratake spaghetti noodles, rinsed and drained (I use House Foods brand with only 20 calories for the entire 8 ounces, but the konnyaku type made from a yam-like tuber has 0 calories)

Garnish: 1/4 cup roasted and lightly salted cashews halves and pieces or peanuts

Optional garnish (which I love but isn’t pictured): Sprigs of Thai basil, mint, and/or cilantro

In a large skillet over medium, heat water to a simmer.  Stir in kale, 2 cups at a time, until each batch begins to wilt.  You can add it all at once, but I like the different textures derived from each handful cooking slightly less time than the one before.  Stir in vegan fish sauce, followed by peanut butter.  When sauce has come together and most of the liquid has evaporated, add noodles, and heat through, stirring to separate the strands.  Serve in bowls with chopsticks topped with cashews and peanuts and the herb of your choice.  Thai basil–so different from Italian basil–is a favorite of mine.

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Next Level Vegan Ramen

This is not your mama’s Ramen.

And it is also not so much a recipe as an approach…

A few weeks ago shopping at a local Asian market, the checkout person generously tucked four packages of Ramen-type dry noodle soup packages into my box of purchased items. And the soup turned out to be vegan. On its own, it is flavorful, if a little salty, and a bit one-note in color and texture, not to mention of questionable nutritional value.

But, stay tuned…

Yesterday, hungry for lunch–I turned out not to need dinner–and with a fridge full of fresh ingredients left over from a dinner party, I changed all that.  The dinner party meal was Southwestern, but the raw ingredients could have just as easily been Asian.

To kick up a basic bowl of Ramen into a truly beautiful, vitamin-packed, and hydrating dish–company-worthy even–as I did, just follow or adapt my quick and easy formula:

To a basic Ramen package consisting of dry noodles and seasoning packets calling for 2 cups of water:

Double the water, add seasoning packet(s), loosely cover, bring to a simmer, add noodles, and simmer for 3 minutes. During last minute, add 2 big handfuls of greens (tender baby kale, spinach, etc.) and stir to combine.

To serve, ladle into one or two pretty bowls and top with any or all of the following:

  • Several good shakes of vegan fish sauce (sold as vegetarian)
  • Shredded raw purple cabbage
  • Shredded raw carrot
  • Thinly sliced raw radish

Thinly sliced rae yellow, orange, or red bell peppers

  • Raw bean sprouts
  • Sliced raw green onions
  • Lightly roasted and salted cashews or peanuts
  • Fresh cilantro, mint, and/or Thai basil sprigs
  • Fresh lime wedges

Serve with chopsticks for the most satisfying quick meal ever.

 

 

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Vegan Red Curry Popcorn with Cashews and Cabbage
(I know this sounds a bit odd,
but it is outrageously declicious)

Yield: 2 servings.

This recipe defies both description and categorization; hence, I didn’t know whether to tag it as a vegetable side dish, snack, slaw, or ???  I suppose it could even be a main dish.

But, no matter.  Whatever you call it or whenever you eat it–I was starved, so I invented it on the fly and devoured it for “brunch” today, as I am home on Spring Break with a bit more time to experiment–you will love it, odd as it sounds.

Be sure to serve it in a pretty Asian bowl with chopsticks to make a mouthwatering presentation that is as fun to eat as it is pretty.

1 tablespoon vegan butter

3 tablespoons vegan sour cream (you could use mayo or the thick part of coconut milk that separates in the can, but I wanted less calories)

1/4 teaspoon prepared Thai Red Curry Paste (feel free to add a bit more if you desire a more pronounced flavor and more heat)

1-2 tablesoon vegan fish sauce (sold as vegetarian in Asian markets), lime juice or half of each

6 cups popped kettle corn (slightly sweet and salty)

1/2 cup shredded purple cabbage (I buy it shredded in the bag; the type with some shredded carrot mixed in would be delicious too)

1/4 cup lightly roasted and salted cashew halves or peanuts + a couple for garnish

1 tablespoon pinched fresh cilantro leaves (feel free to chop but I was to impatient) + 2 sprigs for garnish

In a medium-large bowl, melt butter with sour cream in microwave for 30 seconds to a minute.whisk in curry paste and fish sauce.  Fold in remaining ingredients, except garnishes.  Pile into two small Asian-style bowls, garnish with cilantro sprigs and cashew halves, and serve immediately with chopsticks so that popcorn doesn’t become soggy.

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Vegan Bangkok Biscuit Stack: Filled Coconut Red Curry-Basil Biscuits

Vegan Coconut Red Curry-Basil Biscuit Stack

Yield: 8-2 inch biscuits (recipe easily doubles)

Woa!  I’m not one to brag, but these may be a “best ever” here on The Blooming Platter…

To celebrate the release of the FREE Snackable eBook, the good folks at Go Dairy Free and So Delicious Dairy Free have teamed up again to sponsor the ultimate Snackable Recipe Contest!

Contestants may enter two recipes in the Savory, Sweet, or Sippable categories and this is my second and final Savory entry.

I have to say, myy Vegan Bangkok Biscuit Stacks are every bit as irresistible as I thought they might be when the idea popped into my head yesterday (after an unmitigated disaster of an attempt with another idea the day before!).

Winner, winner, vegan dinner?  (Er, I mean snack.)

Quick recipe note: avoid omitting the teaspoon of vinegar or vegan fish sauce as it is necessary to interact with the baking soda for proper rise…and, boy do they rise!

Vegan Bangkok Biscuit Stack

3 tablespoons vegan butter, divided

1 cup all-purpose flour (I use white whole wheat)

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1 tablespoon shortening (preferably frozen)

1 tablespoon prepared Thai red curry paste

1 teaspoon rice wine vinegar or vegan fish sauce (sold as “vegetarian” in Asian markets)

Approximately 6 to 8-1 1/2 inch fresh basil or Thai basil leaves

1/3 cup So Delicious Original Coconut Milk Creamer

Pickled Veggies (recipe follows; make while biscuits bake)

Garlic Aioli (recipe follows)

1/3 cup caramelized onions or 8-2 inch grilled tofu squares, etc.

Garnish: 8 sprigs fresh basil

Preheat oven to 45o degrees.  Melt 1 tablespoon vegan butter in a 6-inch (or larger) cast iron skillet placed in oven.  Remove and set aside.  In bowl of food processor, place flour, baking soda, salt, remaining 2 tablespoons of vegan butter and shortening.  Pulse a few times until vegan butter and shortening are well-distributed throughout and dough looks like damp sand.  Add curry paste, vinegar or fish sauce, and basil leaves and pulse until basil is finely chopped.  Drizzle with coconut creamer and pulse until dough comes together in a ball and basil is minced, but still visible.   Note: you may cut the butter and shortening into flour mixture by hand, mince the basil, and mix all ingredients together with a fork if you prefer.  

Turn dough onto a lightly floured surface and pat into a 3/4 inch disk.  Working quickly, fold in sides like you are folding a business envelope, pat into a 3/4 inch disk, turn a quarter turn and repeat 4 more times.  Cut with a 2 inch biscuit or cookie cutter or sturdy glass.  Place each biscuit into the prepared skillet, right side down, and then flip right side up to coat both sides with butter.  Bake for 10 to 12 minutes.

Remove from oven and, when cool enough to handle, spread each biscuit with 1/8th of the Garlic Aioli,  1/8th of the caramelized onions or a slice of tofu, and 1/8th of the Pickled Veggies.  Serve immediately, garnished with fresh basil sprigs.

Pickled Veggies:

8 thin slices cucumber

1/3 cup shredded carrots (I purchase pre-shredded)

2 teaspoons rice wine vinegar or vegan fish sauce (sold as “vegetarian” in Asian markets)

Toss together in a small non-reactive bowl or carton and set aside.

Garlic Aioli:

3 tablespoons vegan mayonnaise

1/8 teaspoon garlic powder

In a small cup, whisk together mayonnaise and garlic powder until well combined.

Snackable-Recipe-Contest-Badge

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Vegan Thai Pumpkin and Tofu in Coconut Red Curry Sauce–A Restaurant Leftover Redux

Thai Pumpkin and Tofu in Coconut Red Curry Sauce--Restaurant Leftovers Redux

Yield: 2 servings

I LOVE Thai food but, let’s face it, those creamy coconut milk dishes–even vegan–are pretty indulgent in the calorie department.  So, recently, when we went out for Thai, I allowed myself part of my dinner of pumpkin and tofu in coconut red curry sauce–which was mostly velvety rich sauce–and brought the rest home.

Rather than just eat the leftovers “as is,” I decided I could make them more healthful and colorful while stretching them into two more meals with the addition of just a very few fresh ingredients.

So, that’s what I did, and it was outstanding!  Following is my easy recipe.  Because restaurant dishes will vary, just trust your instincts and taste buds when you set about doctoring up your leftovers.

1 tablespoon vegetable oil

Half of a medium yellow onion, slivered (or 1 small yellow onion)

Sea salt to taste

1 red bell pepper, stemmed and seeded, diced

Approximately 1 cup leftover vegan pumpkin and tofu in coconut red curry sauce with optional white rice (or something similar)

2 handfuls baby kale

2 to 4 tablespoons vegan fish sauce (sold at Asian markets as “vegetarian”)

Optional: approximately 1/4 cup fresh Thai basil, whole leaves or coarsely chopped + more for garnish if desired (sold in Asian markets)

Freshly ground black pepper to taste

1/4 cup lightly roasted and salted cashews

In a large cast iron skillet–or wok–over medium-high, heat oil.  Add onion and a pinch of salt and sauté for about 3 minutes, stirring frequently, until softened and beginning to turn translucent.  Add bell pepper and continue sautéing and stirring for another 2 to 3 minutes or until bell pepper is softened.  Add leftover pumpkin and tofu in coconut red curry sauce or similar dish, including any rice, up to about 1/2 of the amount of curry, and heat through, stirring.  (Any more rice, and the finished product will be too thick and dry.)  Sprinkle kale over the top and gently fold in just until it wilts slightly.   Add remaining ingredients, except cashews, including more salt to taste.  Heat through, and serve immediately topped with cashews and optional garnish of additional Thai basil.  If mixture becomes too thick, think with a little coconut milk, vegetable stock, or even water.

 

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Vegan Chili-“Cheese” Dog–A Thai-Influenced Tofutti Exclusive!

Chili-Cheese Dog with Bandana on RightYield: 4 “dogs”

I created this recipe as a Tofutti Brands exclusive in honor of National Dog Day!

These are not your mama’s Chili-Cheese Dogs!  The chili refers to the red chili peppers in Thai Red Curry Paste (readily available at Asian markets and the international aisle of many grocery stores).  And the “cheese” refers to Tofutti’s delectable Better than Cream Cheese.

These two ingredients combine with a  very few others to make a knock out “sauce” for you dog, while juicy crunch is provided by a Fresh Cucumber-Carrot Slaw.  

You will want these Thai-American top dogs to “sit” and “stay” at all your picnics, indoors or out!

Cucumber-Carrot Slaw (recipe follows)–make first and set aside

4 lightly oiled and grilled or toasted hot dog buns (I chose potato rolls)

4 grilled or broiled vegan “hot dogs” (widely available on the organic aisles in grocery stores)

Thai Chili-“Cheese” Sauce (recipe follows)

Garnish:  4 teaspoons lightly roasted, salted and chopped cashews or peanuts plus 4 fresh Thai basil sprigs (widely available in Asian markets)

To assemble each dog, squirt or spread about 1/8th of sauce onto a grilled or toasted bun.  Layer with 1/4 of the slaw, and top with a grilled dog.  Then zig-zag about another 1/8th of the sauce over the top–squirting or drizzling–and garnish with about a teaspoon of chopped nuts and a Thai basil sprig.  Serve immediately.

 

Fresh Cucumber-Carrot Slaw:

*1 medium cucumber, seeded, but not peeled, and julienned or shredded

*1 medium carrot, julienned or shredded

**2 tablespoons finely chopped Thai basil

2 tablespoons vegan “fish” sauce (sold as “vegetarian” in Asian markets)

1 teaspoon rice wine vinegar

1/8 teaspoon salt

Combine all ingredients in a  medium non-reactive bowl and allow to sit for 5 or so minutes.  Transfer mixture to a strainer or sieve, and place over the same bowl.  Allow to drain while you continue with recipe.  Gently press on the vegetables with the back of a spoon before using.  Save the juice for another purpose because even though the sauce calls for the same ingredients, here they are diluted with vegetable juice and, hence, not potent enough for the sauce.  *I use a food processor with a grater attachment for these tasks.  **Note, you may use Italian basil, but it will not have the pronounced anise-like flavor of Thai basil.  

Thai Chili-“Cheese” Sauce:

3 tablespoons Tofutti Better than Cream Cheese, softened

3 tablespoons Tofutti Better than Sour Cream

2 tablespoons vegan “fish” sauce (sold as “vegetarian” in Asian markets)

1 teaspoon rice wine vinegar

1 teaspoon Thai Red Curry Paste

In a small non-reactive bowl, whish together all ingredients until very smooth.  I like to transfer to a plastic squirt bottle from the dollar store for dispensing.

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Vegan Thai Buddha Spring Roll Bowl

Thai Buddha Spring Roll BowlYield: 4 servings

A spring roll wrapper crisped and perfectly puffed in the microwave forms the adorable edible bowl for this delectable Thai-influenced layering of fresh ingredients: limas cooked in coconut water; onion, eggplant, and garlic in a creamy peanut butter-red curry paste sauce with a hint of Thai basil; Cucumber-Carrot Slaw; and, if you’re feeling really decadent, Chili-Mayo, chopped cashews or peanuts, and a sprig of Thai Basil.  Buddha would certianly bless this bowl!

 

1 cup fresh lima beans cooked about 20 minutes or until tender in simmering coconut water to cover, cooled, and drained (reserve water for another use)

1 cup julienned or grated cucumber and carrot, combined in any proportion (I use one medium cucumber and one medium carrot and a food processor for this task)

Sea salt

3 tablespoons vegan “fish” sauce, divided into 2 and 1 tablespoons (sold as “vegetarian” in Asian markets)

1 tablespoon + 1/2 teaspoon rice wine vinegar

1 tablespoon olive oil or peanut oil

1 medium red onion, diced

3/4 pound eggplant, cut into 1-inch cubes

1 large clove garlic

1/2 cup water

2 tablespoons crunchy peanut butter (I use Kroger brand “natural”)

1 teaspoon Thai red curry paste (widely available in Asian markets and the international aisles of grocery stores)

1 tablespoon finely chopped Thai basil (also widely available at Asian markets; you can substitute regular basil, but it won’t have that distinctive anise-like flavor)

4 spring roll wrappers

Chili Mayo (optional; recipe follows)

Garnishes: 4 teaspoons chopped lightly salted and roasted cashews or peanuts and fresh Thai basil sprigs

 

While lima beans cook, make Asian Cucumber-Carrot Slaw:  in a small, non-reactive bowl, combine julienned or grated cucumber and carrot with a pinch of sea salt, 1 tablespoon fish sauce and 1/2 teaspon rice wine vinegar and set aside.  Make eggplant filling: heat olive oil in a large cast iron skillet over medium high.  Saute onion with a pinch of sea salt for about 3 minutes, stirring frequently, or until softened.  Add eggplant and garlic and saute, stirring frequently and lowering heat if necessary, for about 12 minutes or until lightly browned.  Stir in water, and allow to simmer while you whisk together in a small cup the peanut butter, the remaining 2 tablespoons of fish sauce, the remaining 1 tablespoon of rice wine vinegar, and the red curry paste.  Drizzle over eggplant mixture, stir to combine, and heat through.  Stir in Thai basil.  Lower heat and keep warm while you prepare spring roll bowls.  Microwave each spring roll wrapper for about 40 seconds on full power or until puffed with no slick, shiny areas.  Check after 20 to 30 seconds.  To serve: place each puffed spring roll wrapper on a plate or in a shallow bowl.  Spoon 1/4th of eggplant mixture in the center, followed by 1/4 of beans and 1/4th of slaw.  Drizzle with Chili Mayo if desired, and garnish each with 1 teaspoon chopped nuts and a sprig of fresh Thai basil.  Serve immediately.

 

Thai Chili Mayo:

6 tablespoonsvegan mayo

2 tablespoons vegan “fish” sauce (sold as “vegetarian” in Asian markets)

1 teaspoon rice wine vinegar

1 teaspoon Thai Red Curry Paste

In a small non-reactive bowl, whish together all ingredients until very smooth.  I like to transfer to a plastic squirt bottle from the dollar store for dispensing.

 

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