2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2
regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may
substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup
basil leaves, preferably Thai
basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of
basil or cilantro
1 head cauliflower 2 sweet potatoes (yams,
regular potatoes of any variety or carrots may be
substituted) 4 - 5 tbsp Ancient Organics Ghee (enough to coat veggies) handful of fresh herbs (ie parsley, thyme,
basil, oregano), chopped sea salt, to taste fresh ground black pepper, to taste
* 1/4 cup plus 2 Tablespoons oil, divided * 1 medium yellow onion, diced * 3 cloves garlic, minced * 2 red Jalapeno peppers, minced * 4 - 5 Japanese eggplants, cut into 3 - 4» wedges * 1 red bell pepper, seeded and cut into strips * 1/4 cup fish sauce * 1 Tablespoon palm sugar (can
substitute regular sugar) * 1 cup water * 40 Thai
basil leaves