Vegan Recipe of the Week


I don’t use any exact measurements but I’ll give you an estimate.

*1 package of Firm Tofu
*1/2 cup cashews
*1Tsp Cooking Oil
*1 Tsp Cumin and/or Mustard Seed
*3 cloves of Garlic (minced)
*1 large Onion
*1 medium Carrot
*1 large Sweet Potato (cut into small cubes for quick cooking)
*1 Red Pepper
*1 cup Snow Peas
*1/2 can Coconut Milk
*1-2 Tsp Curry Powder
*1/2 Tsp Chili Powder
*2 Tbsp Peanut Butter


To make the tofu denser, put it in the freezer the night before you cook. Take it out and let it thaw to the point were you can cut it into slices. Place cashews in a frying or cast iron skillet with no oil on medium heat allowing them to roast. In a wok or large frying pan on medium low heat add oil and seeds. Turn heat down slightly when seeds pop. Add the garlic and onion, cook until translucent. Add the carrot and sweet potato (add more oil if necessary).  Allow the harder veggies to soften a little and then add tofu, snow peas, and any other veggies you have around. Now its time for the coconut milk, peanut butter, and seasonings! My brother likes to add butter and sugar to the mix, but I like to pretend that I cook healthy.  Let it all simmer while you keep tasting and adding. Serve over rice.