Ingredients (use vegan versions):

• 1 pound precooked Hong Kong noodles
• 3 tablespoons Red Curry Paste
• 15 leaves fresh Chinese bazil, chopped
• 8 stalks Scallions, chopped
• 2 cans Straw Mushrooms
• 6 cloves Garlic, sliced
• 8 oz package Spicy Dry Tofu, sliced
• 8 fresh Thai chilis
• 4 tablespoons & 1 tablespoon Hot Sesame Oil
• Soy Sauce
• 6 cups Vegetable broth

Directions:

Place whole Chilis onto aluminum foil and coat with 1
tablespoon Sesame Oil. Close foil loosely and broil until
soft, about 10 minutes.

In a pot, bring broth to a boil. Add tops of chopped
scallion and 1 chopped garlic clove to broth. Keep at a
simmer.

Heat Sesame Oil in wok or large cast iron sauté pan to
medium-high heat.

Remove stems of Chilis and place into pan with garlic, curry
and then scallions, tofu, basil and mushrooms. Sauté for
8-10 minutes. Add noodles and sauté for 5 more minutes,
until noodles are crisp, adding Soy Sauce to taste.
Place contents of wok into four bowls. Ladle 2 scoops of
Broth into each bowl. Garnish with fresh basil leaves and
serve.

Serves: 4

Preparation time: 40 minutes

Ingredients (use vegan versions):

• 1/4 lb. cauliflower
• 1/4 lb green beans
• 1/4 lb red and green bell peppers
• 3-4 dried red chillis, broken roughly
• 1 teaspoon cumin seeds
• 1/4 lb carrots
• 1/3 cup chopped tomatoes
• 2 teaspoon grated ginger root
• 3-4 plump garlic cloves (chopped or crushed)
• 1 green chil, chopped
• 2-3 tablespoon cilantro leaves

Directions:

Cut cauliflower into small flowerretts. trim Greenbeans and cut into 3-4
pieces. Cut red and green bell peppers into small squares. Peel and dice
carrots. Pam a pan, add chilis, breaking them in the pan, and the cumin seed.
As they sizzle, add tumeric, quickly add all the vegies, mix and simmer
2 minutes. Add ginger, garlic, and green chilis and stir to blend. Lower
heat, cover pan tightly and steam cook vegies 12-15 minutes. Add cilantro
leaves and serve.

Serves:

Ingredients (use vegan versions):

• 1 28 oz. can of whole tomatoes
• 1 14 oz. can of vegetable broth
• 1 15 oz. can of black beans
• 1 15 oz. can of dark red kidney beans
• 1 6 oz. can of tomato paste
• 1 orange bell pepper
• 1 1/4 cups of frozen cut corn
• a dash of: cilantro, oregano, paprika, basil, chili powder – William’s original
• salt and pepper (to taste)

Directions:

Rinse and drain the black bean and kidney beans. Find a
large pot and put the vegetable broth and beans in it. Put
it on a low heat so that you can continue with other work,
but do keep a close eye on it still. Cut the canned whole
tomatoes into chunks and dice the bell pepper into medium
sized pieces. Put the tomatoes and the pepper into the pot
and stir. Add the frozen corn and the tomato paste. Stir.
Add all seasonings. Serve or chill.
Can be served with white long grain rice or noodles.

Preparation time: 25-30 min

Serves: