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3 tablespoons agave

1 cup fresh cilantro, for garnish

Extra lime wedges, for serving

TIP

To get really pretty red pepper slices, slice the pepper stem to bottom. Pull off the stem and pull out the seeds. Now slice the pepper widthwise, following its curve. You’ll get pretty rainbow-shaped strips instead of boring old straight strips.

Put a big pot of water on to boil for the noodles. In the meantime, prep all your veggies.

Preheat another4-quart pot over medium high heat. Place 2 tablespoons of curry paste in the pot and mix in the onion and peppers. Saute for about 2 minutes. Use a little nonstick cooking spray if it seems to be sticking excessively. Add the garlic and ginger, and saute for another 2 minutes. Add the bok choy stems, water, soy sauce, and salt, and bring to a slow rolling boil (no need to cover). Add the tofu and cook for 10 more minutes.

At this point, your water for the noodles is probably boiling, so cook the noodles. They should be done in 5 minutes; drain and set aside.

Add the coconut milk, lime juice, and agave to the curry and mix, being gentle so as not to break the tofu. Taste for salt and spice. You may want to add up to another tablespoon of curry paste, depending on the strength of the brand you used.

To assemble, divide the bok choy leaves and place them in individual bowls. Use a pasta spoon to scoop the noodles. Ladle lots of curry in and garnish with a big old pile of cilantro and extra lime wedges.

NOTE

If using full-size bok choy, this is how I prepare it. I’m not crazy about leaving the stems very raw and snappy. I really like the flavor and texture better when it’s well cooked. First, lob off about an inch of the bottom and toss it. Then separate all the leaves and wash them. Next, chop the stems up into ½-inch pieces and set them aside. You’ll be left with leaves and the tender upper stem. Chop those into 2-inch pieces and keep them separate, because the stems are going to be added to the pot, but the leaves are going to be added to the bowl raw, where they’ll wilt from the soup and become the perfect silky (but not mushy) texture.

Creamy Mushroom Fettuccine

SERVES 4 • ACTIVE TIME: 15 MINUTES TOTAL TIME: 30 MINUTES

(CAN BE MADE GLUTEN FREE IF USING GF FETTUCCINE)

PER SERVING

(¼ RECIPE):

Calories: 310

Calories from fat: 30

Total fat: 3.5 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 57 g

Fiber: 5 g

Sugars: 4 g

Protein: 12 g

Cholesterol: 0 mg

Sodium: 500 mg

Vitamin A: 2%

Vitamin C: 6%

Calcium: 6%

Iron: 15%

Mushroom lovers rejoice! This pasta is nothing but slurp-worthy, creamy, earthy, mushroomy goodness. There’s a little cheat in here to get things moving along with minimal effort, and that is a box of creamy portobello soup. But, you know, think of it more as a vegetable broth kind of help along. There are a few brands that make a vegan soup like this; I used imagine brand.

8 ounces whole wheat fettuccine

1 teaspoon olive oil

5 cloves garlic, minced

½ pound cremini mushrooms, sliced ¼ inch thick

½ teaspoon salt

Freshly ground black pepper

½ teaspoons dried thyme

½ cup dry white wine

2 cups creamy portobello soup

2 tablespoons cornstarch

2 teaspoons balsamic vinegar

½ cup thinly sliced green onions

Bring a covered pot of salted water to boil for the pasta. Once boiling, add the pasta and cook according to the package directions.

Preheat a large skillet over medium heat. Sauté the garlic in the olive oil for about a minute, being careful not to burn it. Add the mushrooms to the pan, along with the salt, pepper, and thyme. Sauté for about 5 minutes until a lot of moisture has released.

Add the white wine and turn up the heat to bring it to a boil. Let the liquid reduce by about half, which will take 5 minutes or so.

In the meantime, pour the soup into a measuring cup and stir in the cornstarch vigorously, until pretty well dissolved. Add this mixture to the pan, lower the heat to medium, and let it thicken for about 5 more minutes. Your pasta should be cooking by now, too.