So hot summer days are still going on, but never loose my appetite
Thai coconut curry Serving for 4
1 boil 3cups water
2 add 2 red chili peppers, 3-5 kaffir lime leaves
3 add chopped carrots, potatoes, shimeji mushroom, oyster mushrooms, mustard spinach and atsuage-tofu
4 add 2TBS coconut sugar, 1tsp sea salt, 1/2 tsp white pepper, 1TBS curry powder (turmeric, coriander, cumin, and cayenne), 1tsp chili flakes
5 cook until carrots are soft
6 add 60ml liquid amino, 2cups coconut milk, heat to boil
7 add 1TBS peanut butter
Pepper soy chick’n
1 boil soy meat, rinse well, squeeze water
2 marinate with nutritional yeast, sea salt, rainbow pepper, olive oil
3 in a skillet, heat canola oil, and sauté