Hello, friends! It has been a very busy February filled with New Year and birthday celebrations, but we’re back with more food! I hope you’re ready!
You may notice that there will be a slight shift in our reviews as I have recently found out that I have a gluten intolerance. I’m waiting to get this tested, but at this time I’m taking extra care to listen to my body.
Let me tell you–going down the gluten-free path has become so much easier than it was ten years ago.
This week’s recipe is work a Vegan Red Curry Noodles Bowl and it comes courtesy of Simply Quinoa.
You can find the recipe right -> here!
Weeknight recipes should be as tasty as our indulgent weekend meals. They should be flavorful, colorful, so our eyes are fed as much as our bellies. One of the reasons I absolutely love a good curry. Curries can often take a little bit of time, especially if the paste is being made some scratch. Lucky for us, the recipe called for the use of Thai Kitchen’s red curry paste. That’s great news because making an actual Thai red curry paste requires some ingredients that are not as easily accessible in typical grocery stores.
Using the red curry paste in the jar makes it possible to have this ready on the table in about 30 minutes.
Having made some Thai curries in the last few months, I had a bit of an idea of what to expect.
Thie recipe definitely had a good temperature indicated for this baked tofu. I feel like mine could have been crispier if I had allowed for the tofu to be pressed down (to squeeze out any additional liquid) for a longer time.
Here’s a good guide to pressing tofu.
Removing more of the moisture combined with the cooking spray would have given the tofu a better crunch.
The Taste Test
This dish looks absolutely stunning with its vibrant colors from the curry as well as from the fresh veggies that cook for only minutes to maintain their crunch. However, the taste falls a bit flat for me. I don’t know the specifics of vegan cooking when it comes to sweeteners, but this curry could have benefited from a squeeze of lime juice and maybe even a little bit of brown sugar. Both of these ingredients would have brought out more from the red curry.
I would have also changed the cooking order of the veggies. Once the dish is plated, the veggies stand separate from the flavors of the curry. I feel it would have tasted much better if the curry enveloped the veggies in each bite.
Again it may be something I am missing from vegan cooking, but I can tell you that adding two additional flavors will get you a bit closer to a Thai curry without sacrificing any more time.
Grey’s Grade: 3.5/5
When you’re cooking during the week, you always aim to make something delicious and something that doesn’t tire you out completely after a long day of work. This recipe absolutely comes together very quickly, but as mentioned above, I feel it would benefit from slight changes here and there.
As I have made a few Thai curries in the last few months, I was expecting a little more of a flavorful kick from this one. I’d make it again, but I’d add a few more ingredients. When I test recipes, I don’t stray from the directions, so this is my way of giving a heads up. One of the most important things when cooking is to taste things along the way. Sauces like this can be adjusted and fixed before plating. Amazing what a few changes can do to an entire recipe.
I’d love to re-attempt this recipe to see how it can change. Don’t be afraid to experiment, friends!
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