If you are able to visit an Asian Market, next time, consider picking up a can of coconut milk and thai curry paste. They’re each only about 80¢ each. The curry paste is pretty strong so if you like your thai curry mild, it will last you quite a while! (quick tip: The best way to store the curry paste is in the fridge in a ceramic container. Plastic will get stained)
Just with these 2 ingredients and a host of vegetables, you will have yourself a delicious plate of Thai vegetable curry.

Although there are the staple vegetables in curry (onions, potatoes, carrots, green peppers) it is also a great dish to incorporate and experiment with all kinds of vegetables. Here we have onions, eggplant, sweet potato, and bok choy. Sauté all vegetables until tender, then add coconut milk, a little water, and curry past to taste and continue to simmer for a good 15 minutes.

Lunarfeasters! When you hear ‘quiche’ you might think egg, cheese, and ham, but here is a yummy vegan quiche option. It requires a few specialty items (soy cheddar, tofu, miso, tahini), but it is well worth it!!

Ingredients-
1 pie crust
1/2 a package of cheddar soy cheese
2 cups chopped frozen spinach, cooked and drained
1 medium onion, chopped
4-5 cloves garlic, minced
1 package firm tofu
1/4 cup tahini
2 tablespoons soy sauce
1 tablespoon white miso
4 scallions, chopped
olive oil
pepper and paprika to taste

Preheat oven to 350 degrees F.

Saute onions and garlic in olive oil. In a blender, mix tofu, tahini, soy sauce, and miso. Mix the onions, blender contents, spinach, and scallions together in a bowl. Grate the soy cheese and add most of it to the mix (keep rest for the top of quiche) and add pepper and paprika to taste. Spread the mixture evenly in the pie crust. Sprinkle last of the soy cheese and bake in the oven at 350 degrees for an hour.

RECIPE OF THE WEEK

VEGGIE DELUXE MISO RAMEN NOODLES

Turn that 50¢ ramen block into a bowl of $7 ramen stand noodles!

Ingredients:

- 1 Miso flavored ramen noodle packet(usually miso flavor will not contain fish/bonito found in other flavors)
- teaspoon of sesame oil
- a small piece of ginger
- spring onions
- any vegetables you fancy!
Here we have:
- bok choy, hakusai, kabocha, and shiitake
- 1 egg (for non vegans)

Other suggestions:
- spinach, corn, sprouts, kale

Thinly slice ginger and spring onion and add with sesame oil to pot of water.
Bring water to boil, add all other veggies and continue to cook on medium heat
until slightly tender. Add your ramen noodle block to the mix, crack egg and add.
Once noodles are tender and egg is cooked, add flavoring packets and voila!
your 50¢ noodle packet has become a veggie deluxe miso ramen noodle meal
for 2!!

Not quite water into wine, but a close second!