I get tired of trying new recipes looking for that great vegan meal. Some weeks go by that I don’t try any. Still, I believe that a plant based diet is healthy and know I need to try harder.
My poor husband has endured a couple years of experiments; I know it’s been this long because my Facebook memories show vegan attempts from at least two years ago. Sometimes Facebook is useful because I’ll see a recipe that was good from way back then that I’d forgotten all about it.
This week I was flipping through the Forks over Knives cookbook and thought the “Quick and Easy Thai Vegetable Stew” looked good. I added a few things to my grocery list for the week, notably coconut extract and Thai red curry paste. I had everything else in the house so I put it on this week’s dinner agenda.
Tonight I made it.
First of all, I don’t know what about this is quick and easy when you have to chop up the onion, the vegetables, the cilantro, mint and garlic. You also have to grate fresh ginger and zest and juice a lime.
I guess after you get all that done the actual cooking is fast and easy. But that’s the problem I have with most vegan cooking. Prep just takes awhile.
So how did it turn out? It’s supposed to be a main dish, and it’s suppose to serve four. Maybe this is why vegans are skinny. I put it over rice to make it more substantial, and it basically served three even that way.
My husband ate leftover chicken enchiladas from the other night and used this dish as a side. It certainly looked like a side.
It tasted fine…except for that darn cilantro. I try to like cilantro but I just don’t. The recipe wanted 1/2 a cup of chopped cilantro, I (luckily) only had a little bit, and that’s all I used. Still, it was pervasive in the final taste. I need to remember that I don’t like it and not let it mess up an otherwise OK recipe. I guess I don’t know if I should just leave it out entirely or use parsley as a substitute.
And for the mixed vegetables I used what I had in the house, broccoli and carrots. Next time I’d use equally dense vegetables because the broccoli cooked through way before the carrots did and got sort of mushy. And I think I’d like it with water chestnuts, snow peas and maybe fresh green beans. Maybe some sliced fresh mushrooms thrown in near the end. Or peas. Maybe all of that.
So I’d say it was a sort of win. I’ll make it again some day, just differently. Guess that would make it a totally different dish!
Flexibility. Yep that’s what makes a vegan diet work. And persistence, lots and lots of persistence.