Cold-weather food

DC weather has been weird this month--we saw the effects of the polar vortex just like everyone else, then it was 50 degrees days later, followed by some near-freezing days. I can't remember if the past two years here were like this, but it seems really erratic.

Anyway, it's been generally cold, and we've been making some soups and curries to warm ourselves up lately. Check it out --

Ramen with smoked vegan goose, baby corn, and bok choy

Spicy thai soup with tomatoes, shiitake, onions, carrots, and tofu

Grilled daiya on rosemary bread and hot & sour soup with mushrooms and cabbage

Red curry with eggplant

I'll share the recipe for the red curry, originally from my mom's blog here. 

Red Thai Curry with Eggplant

1 14-oz. cans lite coconut milk
2 tablespoons red Thai curry paste
1 large onion, chopped
1 medium eggplant, cut into 1-inch cubes
1 medium red bell pepper, cut into thin strips
2 tablespoons packed dark brown sugar
1 tablespoon rice vinegar
1 tablespoon tamari or soy sauce
12-oz. package extra-firm tofu
10 oz. package frozen peas
salt to taste, or more tamari
chopped coriander, for garnish

Pour 1/2 of the coconut milk in large saucepan and bring to a simmer over medium heat. Whisk in curry paste until well blended. Add onion, eggplant and bell pepper, stirring well with rubber spatula and scraping bottom of pan.

Add remaining coconut milk, sugar, vinegar, and tamari, stirring with spatula to mix well. Increase heat to high and bring to a boil. Reduce heat to low and simmer, stirring occasionally, 20 minutes.

Add tofu to curry mixture, stirring with spatula to mix. Cook until heated through, about 5 to 7 minutes. Add peas and warm through, 1 to 2 minutes. Add salt to taste, and sprinkle with coriander. Serve hot.

Stay warm everyone, since apparently no state has avoided a taste of the cold this month!