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coconut curry

Thai done healthy!

Soup: crumbled nori sushi wrap from Maine Coast Sea Vegetables, dried mushrooms, garlic powder, onion powder, ginger, 3-4 cups(?) water, boiled for 45 minutes with seitan chunks to create “shrimp”

Some of the seitan remained in the soup and some was used in the accompanying curry. To finish the soup, I added hand-tied shirataki noodles.

Coconut Curry: green string beans, roasted cauliflower, zucchini, shrimp seitan chunks prepared in soup, onions, garlic, Thai peppers, 1/2-3/4 cup soy milk, coconut extract, curry powders, lemon juice, black pepper, glucomannan to thicken

Hot and spicy, yet sweet, with the mock coconut cream. Garnished with fresh basil.

Wine: Lodi Syrah from Orleans Hill (all their wines are vegan)

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