Rain has been vegan for about two years. Rain transitioned to veganism for her sister who recovered from an eating disorder on a vegan diet. After her sister recovered, she decided to continue eating a plant-based diet for the animals and the planet. Rain initially sought veganism for health reasons, but after watching Earthlings and Cowspiracy she had a completely new perspective of veganism. At less than two years as a vegan, she decided to get out there and fight for the rights of fellow animals. She and her boyfriend, Ryuji, are very active in the activist community. They attend vigils, marches, protests, open rescues and more. They even met at a vigil outside of a slaughterhouse, proving you can meet the love of your life just about anywhere! When they aren’t fighting on the front lines, they volunteer at sanctuaries and use their social media accounts to share their inspirational footage with the masses!
Rain starts off the show chopping up a storm! She’s got chopped peppers, mushrooms, onions, ginger and potatoes to start. Then, she adds a bunch of kale. Jane shares that amazingly kale has more protein per calorie than a steak! Rain came up with this recipe trying to make zero-waste meals. She recommends refilling jars from the bulk section. She also aims to use aluminum instead of plastic because it’s completely recyclable if you remove the labels. Rain has also found that curries make less waste than other recipes. She has been able to take her grandmother’s recipes and veganize them too! Sous chef boyfriend, Ryuji, pops onto the scene as he struggles to grate the lemongrass. Rain suggests buying lemongrass in Asian markets because it is harder to findin other markets. Meanwhile, the rice they pre-cooked is almost ready on the stove. In a separate pot, Rain pours in coconut oil and minced garlic, setting it over medium heat. Next, she tosses in the onions and potatoes first, then she adds almost a whole spice rack of spices that all compliment each other and even contain medicinal benefits! Red curry paste makes the flavor robust and coconut milk makes the curry creamy. When it’s hot and ready, Jane eagerly jumps in for the taste test. After taking a bite, Jane exclaims that it is so good Rain should have her own restaurant! Now that’s good! Make your own curry masterpiece at home with Rain’s scrumptious recipe below!
Rain’s Tantalizing Coconut Red Thai Curry
1 yellow onion
1 small red onion
1 russet potato
A bunch of Thai basil (fresh or dried)
A bunch of kale (4-5 leaves)
4 cloves of minced garlic
4 tbsp. of curry powder (possibly more to taste)
1 tsp of yellow or red curry paste
1/2 tbsp. of ground turmeric
1/2 tsp of ground cumin
1/2 tbsp. of paprika
1/2 tbsp. of ground coriander
1 5” stalk of lemongrass grated
1 yellow bell pepper
1 Large handful of cremini mushrooms
1 Large handful of Shiitake Mushrooms
1 can of coconut cream (or thick coconut milk)
1- 1 1/2 cups of water
Salt and pepper to taste
Cook the white rice according to the instructions. Meanwhile, chop up all of your ingredients. Add the garlic and coconut oil to a separate pot and add the potatoes and onions. Add all of your spices and the rest of the veggies with the red curry paste, coconut milk or cream, and the water. Let it simmer on low heat for at least 15 minutes. The longer it simmers, the more flavorful it will be. When it’s all ready, serve it with a scoop of white rice on top with cilantro leaves and lime slices for garnish. Enjoy!