[Serafine]

Yes, I think the thai curry isn't nearly as spicy anymore.
For one can of coconut MILK (not oil...I think that was a typo, but wanted to clarify, JIC), I think I use maybe 2 TBS. (more if I can afford it...I PREFER about 1/2 to 2/3 of the jar) of the curry paste, 2 TBS. brown sugar (but I also use fish sauce...which cuts the sweet...so you would probably want to use less ).

Also, for one can of coconut milk...I usually use 1 box of rice noodles and maybe 3-4 bags of the frozen veggies...so it makes a LOT of food...not super saucy, but very filling.

---------- Post added at 11:14 AM ---------- Previous post was at 11:08 AM ----------

About the saffron rice...I have yet to find a good recipe that mimics the packets you can buy in the store, so I haven't eaten it in several years. (the packets all have MSG, at least they did back then). That is why I started using the cilantro/lime rice.

This recipe, though, looks promising (replacing the chicken broth w/veggie broth). Saffron threads are VERY, VERY expensive...but you use them very sparingly, so perhaps it would be a worthy investment.

http://www.cdkitchen.com/recipes/rec...ice73696.shtml

---------- Post added at 11:18 AM ---------- Previous post was at 11:14 AM ----------

Ooh...here is another recipe. We LOVE falafel (served as patties over greens and w/ hummus and/or garlic tahine dressing).

The recipe I make calls for eggs and we fry ours, but I know you don't like a lot of oil, so this recipe is almost identical to ours except baked and no eggs.

http://chowvegan.com/2009/01/06/baked-falafel/