Oh, you pretty things...

"The world breaks everyone and afterward many are strong at the broken places." - Ernest Hemingway


Vegan is Scrumdiddlee-umptious!

This recipe is soooo yummy. My husband is a carnivore, so when I make this for dinner, usually I'll cook him up some chicken instead of the tofu (But he likes my yummy tofu too!).

How this recipe sparked into the world:
Frugalness breeds creativity! When you work at a teeny country grocery store in the mountains of Virginia and you want to have a romantic dinner with your boo...you grab ideas from labels and books and web-sites and memory and you mix and match them all together. Sometimes you lose. Sometimes you definitely win.

'Kelsey's Same Same But Different Tofu Curry Delight'

(serves 2-4 ragamuffins...depending on how much the men eat!)

Thai Red 'Curry up, baby. Let's eat!' Paste:

-Drop 1 tbs. of olive oil into a pan


-3 tbs. chopped shallots
-4 tbs. minced garlic
-1 tbs. chopped galangal (or... Chinese ginger)

Stir together for 1 minute until mixture smell yummy and fragrant.

Add your sauteed mixture to a blender with:

-10-15 fresh red chilies (less for little spicy, more for hot hot hot!)
-1 tsp. minced lemon grass
-1/2 tsp. chopped kaffir lime leaves

-1 tsp. cilantro root (or cilantro leaves)
-1/2 tsp. pepper
-1 tsp. coriander
-1 tsp. cumin
-1 tsp. salt

NOW! Pulse. Pulse. Pulse- in the blender until everything becomes paste-like.

And voila! You have your curry paste! Also, if you keep this in a nice tight jar, it should keep for about 2-4 months.

If you aren't up for the challenge of making your own red curry paste, you can pick up a jar of pre-made curry paste at your local Asian/Indian market store.

NOW! Let's start really cookin'.

-In a pan, lightly simmer one 14 oz can of coconut milk.

COCONUT MILK SIDE NOTE-- If you use natural or organic unsweetened coconut milk like me, don't be alarmed when you open up the can. Because the milk is chemical and preservative free, it will most likely be naturally separated. Just empty the contents into your pot, and after the heat runs through it for a few minutes...you'll go from this...to this...

-Add 1-2 tbsp of curry paste

-Stir over medium heat for about 4-6 minutes

-Add 1/3 cup of water
-Let sit on low heat for around 8-12 minutes, stir occasionally.

Now! In a separate pan...

-Drop some olive oil into the pan
(Suggestion: lightly simmer freshly minced garlic before adding tofu)
-Add medium sliced strips of firm tofu to your pan after oil starts to crack and sizzle
-Add raw broccoli, bean sprouts, snow peas, and freshly stripped red and green bell peppers

-Lightly fry both sides of tofu until lightly brown and crispy

HOORAY! Now you are ready to place your tofu creation on plates and add your curry sauce right on top. You may even like to cook up some jasmine rice and place everything nicely on top.
(LAST yummy suggestion: serve 'Kelsey's Same Same But Different Curry Delight' with some delicious NAAN bread)

I hope you enjoy this delicious yummy vegan recipe. Maybe you can even add or take away some things and make it your own. Blim-Blam.

Bon Apetit!

Fenn xxx


  1. you remind me of julia child with your pictures. only you are less french. and not very high pitched. so basically you are a not annoying julia child.

    i like your plates. i think i told you that already...