Green Cafe

19/06/2022

https://www.whatsfordinner.co.za/meatless-masters/?gclid=Cj0KCQjwkruVBhCHARIsACVIiOzHjtzhV0iSqBE5_NdOqriXsCOKgChEULAhDCewKVHvtBf8jf1MltoaApUGEALw_wcB

Meatless Masters with whatsfordinner Campaign page

12/05/2022

https://www.mindbodygreen.com/articles/meatless-monday-taco-recipe-eric-adams-learned-from-paul-mccartney-yes-really/

It couldn't be more simple.

01/05/2022

https://jessicainthekitchen.com/thai-green-curry-vegan-gluten-free/

Vegan Thai Green Curry is filled with fresh, crispy vegetables and a spicy-sweet, creamy curry sauce. It's so quick, and made in just one pan!

08/03/2022

Gorgeous Facial!!

Your dry skin could use a contact high.

08/03/2022

Lovely to make for a vegan braai - change the feta to the vegan feta-styled 'cheese'.

Tasty 👌

A filling vegetarian supper of roasted squash with a healthy pepper, pine nut and olive-flecked quinoa stuffing

22/02/2022

https://www.thecannaschool.ca/how-to-make-vegan-pot-brownies/

Have you ever wanted to try w**d brownies but were vegan ? Have you ever just wanted to try vegan w**d brownies for fun ? Well you came to the right place! This is the

13/02/2022

https://www.esquire.com/food-drink/drinks/recipes/a36579/cannabis-smoothie-recipe/

Start with the buds, then bust out the juicer.

08/10/2021

https://emilykylenutrition.com/raw-cannabis-juice/

Discover the health benefits of cannabis buds and leaves, and get an easy recipe for how to make your own cannabis juice at home so you can reap all of the benefits of the whole cannabis plant.

12/06/2021

Lovely VEGAN WINTER STEW👌

This vegan winter vegetable stew with cheesy herb dumplings is an essential winter meal. Super easy, comforting and incredibly delicious!

29/04/2021

https://herb.co/recipes/italian-cannabis-dressing/

If you’re looking to spice up your salad, this Cannabis infused Italian dressing will do the trick!

04/08/2020

Have a look at this...yum!

https://vegan.africa/

11/07/2020

💚VEGAN GREEN CURRY topped with fresh basil🌱

RECIPE TIPS
Spiciness: You can have it the super spicy way or the mild way, whatever you prefer.
Coconut Milk: We used canned full fat unsweetened coconut milk in this recipe and that is what we recommend. You could go with a canned, unsweetened, light coconut milk but it won’t be nearly as delicious.

Tofu: We added tofu to this green curry, but if you’re not particularly a tofu fan you could leave it out. The tofu isn’t flavored or marinated or fried or baked or anything in advance of being added to the curry, it’s just really plain.

The Veggies: Baby corn, broccoli florets, zucchini and red pepper provide the lovely colors in this dish, and fresh basil added in at the end really makes the flavors pop.

HOW TO SERVE
Serve it over basmati rice with some fresh basil on top. Cauliflower rice is also a good option if you want something lighter.

STORING AND FREEZING
Leftovers keep very well in the fridge for 4-5 days and can be reheated in the microwave or on the stove.
It is also freezer friendly if you want to freeze it, thaw overnight in the fridge and then reheat as usual.

INGREDIENTS
1 Medium Onion (White/Yellow/Brown, Chopped)
1 Tbsp Crushed Garlic
1 Tbsp Minced Ginger
1 Tbsp Sesame Oil
2–3 Tbsp Thai Green Curry Paste*
2 14oz (400ml) Cans Coconut Milk*
8 Pieces Baby Corn (Chopped)
4 and 1/4 cups (300g) Broccoli Florets
2 Baby Zucchini (Sliced)
1 Red Bell Pepper (Sliced)
2 Red Chili Peppers (Sliced)*
1 8oz (~220g) Block Extra Firm Tofu (pressed and cubed)
1/2 cup Fresh Basil (Packed)
1 Tbsp Coconut Sugar*
Sea Salt (To Taste)
Black Pepper (To Taste)
For Serving: Fresh Basil
Basmati Rice or Cauliflower Rice

INSTRUCTIONS
Press the tofu using a tofu press or by placing it on a plate with another plate on top of it and then putting something heavy on top like a heavy pot. Leave the tofu to press for around 15 minutes while you prepare the other veggies. When the tofu is pressed cut it into cubes.
Add the onion, crushed garlic, minced ginger, sesame oil and green curry paste into a pot and sauté until the onions are softened.
Add the coconut milk, baby corn, broccoli, zucchini, red bell pepper and red chili peppers. Simmer until the veggies are softened but still firm.
Add in the tofu cubes and let them cook for a couple of minutes.
Then turn off the heat and add in the fresh basil and coconut sugar and stir in until the basil is wilted.
Add sea salt and black pepper to taste.
Serve with basmati rice or cauliflower rice and some fresh basil leaves.
NOTES
*Use 2 tablespoons of green curry paste for a mild curry, 3 tablespoons to be pretty hot and more if you want it really hot.

*Remove the red chilies from the curry before serving if you want to avoid a very spicy surprise! If you like hot things then leave them in.

*The coconut sugar is just for flavor balance. You can omit it if you prefer or use another sugar like brown sugar.

The Nutritional information is for green curry only and does not include rice.

Category: Entree, Dinner, Savoury, Gluten-Free
Method: Stovetop
Cuisine: Vegan, Thai
NUTRITION
Serving Size: 1/4 of the Recipe
Calories: 530
Sugar: 13.1g
Sodium: 360mg
Fat: 42g
Saturated Fat: 29.4g
Carbohydrates: 24g
Fiber: 4.6g
Protein: 14.2g