One of the aspects I love most about plant based cooking is that you can take a culinary adventure just about any where in the world and find flavorful vegetable laden dishes that are sure to please. From the plains of East Aferica to the tropical oasis of Thailand, these ancient cultures have relied heavily on plants for the bulk of their diets because meat was too expensive for most families!
Whenever I am in a funk anything Thai perks me up. Honestly, I think that Coconut milk is the elixir of my soul and combine that with lemongrass, chilies, ginger, and loads of fresh veggies I am one happy vegan girl:)
So here is my version of Evil Jungle Prince. I love this dish so much, bowl after bowl, it soothes the savage beast in me.
Evil Jungle Prince
1 bunch of broccoli, chopped small
1 red pepper, chopped into thin strips
1 red onion, sliced into thin strips
2 zucchini, sliced into thin strips
1 head of green cabbage, shredded
1 8oz pkg. mushrooms, sliced
3 Thai chilies, seeded, minced
1 stalk of lemongrass, use only the bottom section before it gets to fiberous, minced
1 inch chunk of ginger, minced
2 kiffir lime leaves, minced
14 ounce can of coconut milk, or preferably home made coconut milk.
1 tsp. Sea salt
10-15 sweet basil leaves
Sautée the ginger, chilies, lime leaves, and lemongrass in a little sesame oil for 3 minutes. Stir in coconut milk and cook another 5 minutes, add the veggies and cook another 5-8 minutes. Reduce heat and let simmer 3-5 more minutes. Add the basil leaves. Serve on a bed of shredded cabbage.
There you have it, healthy plant based cuisine packed with flavor and nutrients!