08/25/2019
This year, my school is focusing on the theme of Sustainability. I joined a Professional Learning Community on Sustainability (which is basically like the Environmental Club that Genevieve Harway and I led back in high school), and I am already thinking constantly on this topic and making choices in my life: moving away from plastic in my life, buying secondhand whenever possible, commuting and getting around on bicycle and public transportation, not having children, and of course, eating a vegan diet focusing mostly on whole foods and local and sustainable ingredients.
I'm noticing more and more people at school and in my personal life who are interested in veganism, or who are even making the switch, and I am really encouraged by this. I went vegan in 1995, and there was no one there with me, or for me. These days, there is so much more information, amazing products on the shelves, community to connect with. It's amazing to see it happening right now, especially as the Amazon burns to make way for beef and dairy cows.
I found an awesome vegan buddy last year at school, and this year, in the interest of Sustainability, we decided to do a lunch swap starting once per week. It will cut down on meal preparation just once, but time and energy are precious to us teachers -- we have to sustain ourselves in order to support and love our kiddos! So here's my delicious, complete, nutritious meal for a hungry teacher.
Green Thai curry
2 tsp. oil (I used coconut)
1/2 onion, sliced
1 carrot, sliced
1 stalk celery, sliced
1/2 red bell pepper, sliced
2 cloves garlic, smashed or minced
1-2 Tb. green curry paste, to taste (check ingredients)
1 c. green beans, trimmed and cut into 2-3 inch pieces
2 c. cut cabbage
1 can coconut milk
1/2 c. bamboo shoots, drained (preserved in oil are my favorite)
1/2 package of extra-firm tofu, cut into cubes or matchsticks
salt and pepper to taste
In a large saucepan, heat the oil over medium-high heat. Saute the onion for about 3 minutes until softened. Add carrot and celery, saute for an additional 5 minutes, until softened. Next add the bell pepper and smashed garlic, and saute until fragrant but the garlic does not burn.
Next add the curry paste and cook for an additional 3-4 minutes until you can smell it but the pan doesn't start burning. Add the cabbage and green beans, toss well to combine, then cover for about 5 minutes on medium-low.
Once the cabbage has wilted a bit and the green beans are looking bright, add the coconut milk and the tofu cubes. Fold very gently to combine but not to break up the tofu. Cover again and cook gently for about 5 minutes until everything is well seasoned and soft.
Serve over rice or bean thread noodles. You can garnish with chopped basil or cilantro if you like.
Sonya & Glo 
