Drunken Noodles

Vegan Monologue

A Thai Classic – without eggs, fish sauce, oyster sauce.

• super firm tofu, cubed
• 5 ounces flat, wide rice noodles (shirataki is an acceptable sub.)
• 3 Tbs vegetable oil
• 4 cloves of garlic, pressed
• 3 small fresh hot green chilies, finely chopped, remove seeds and veins
• 1/2 inch cube fresh ginger, peeled and grated
• 1 medium onion, sliced
• a handful of your favorite mushrooms, sliced
• 3-4 baby corns, sliced diagonally (fresh is best- and these are optional anyway.)
• 1/2 green bell pepper, diced large
• 1/2 red bell pepper, diced large
• 1 cup Chinese Kale or your favorite dark leafy green
• 8 cherry tomatos, halved
• handful of fresh basil, torn (thai basil is perfect, but regular is fine too)
• a few squeezes of sriracha (optional)
• juice of 1/2  lime
• 2 1/2 Tbs black soy sauce 
• 1/2 tsp fine sugar
• 1/2 tsp black pepper

1. Soak the rice noodles in just-boiled water…

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Tofu Black Bean Quesadillas

I am going to have to try this recipe.

I am going to have to try this recipe.

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Yam Pancake Breakfast

Yam Pancake with Strawberry Topping

PANCAKE

• 2C Left over mashed yams (they had Vegan Butter, Salt, Pepper and Almond Milk)
• 1/2C Flour
• 2Tsp Ener G egg replacer (or two eggs)
• 2 RIPE smashed Banana’s
• Nutmeg & Cinnamon to taste
• 3TB Oil (add more when needed)

STRAWBERRY TOPPING

• 1C sliced Strawberries (fresh)
• 1TB Local Honey
• 1/2C Water

Mix Left over mashed Yams, flour, Ener-G egg replacer (or egg), Banana’s, and spice. Mix until you have a batter like consistency.

Use a ladle or I used a 1/2C measuring cup to plop little globs of pancake and let fry in the small amount of oil on a medium flame until browned and firm on one side. Flip and let cook on the other side.

While you are making the pancakes toss the strawberries in a small sauce pan on a medium heat with water and honey let simmer until al the pancakes are ready, stir frequently.

Serve up and enjoy.

 

Coconut Lemongrass Soup

• 2 Lemongrass Stalks Bruised and sliced lengthwise
• 1/4 Chunk peeled ginger
• 1/2 Large Diced Onion
• 4 Cloves of Fresh Sliced Garlic
• 2TB. Soy Sauce
• 1 Can Extra Thick Coconut Milk (full fat)
• 48oz. Veggie Broth

Take the above items and toss them in a pot. Let them boil for 15 min so it takes on a good lemongrass flavor. Strain.

• 2 Sliced Baby Bok-Choy
• 2 Sliced Carrots
• 3 Thinly sliced (lengthwise) sweet Peppers
• 1 Pkg. Mushrooms sliced (I use Crimini and I’d use the fancy asian mushrooms if I could afford it.)
• 1 Pkg. Thai Veggie Gyoza

After Straining the broth and removing the lemongrass, Onions, Garlic put the bok-choy, carrots, sliced peppers, mushrooms and gyoza. Bring to a boil and cook until gyoza are ready and veggies are tender. Add salt and pepper as desired. I didn’t add any. (Optional instruction: use red peppers in the broth for a good spice)

GARNISH with sliced scallions

Coconut Rice with Veggie Stir Fry

• 1C Brown Rice
• 2 1/2C Coconut Milk *Lite*
• 4 Baby Bok Choy
• 1 Lg. Carrot
• 6 Celery Stalks
• 4 Sm. Sweet Peppers
• 1TB Soy Sauce
• 1TB Oil of choice *I like peanut oil for this, it jives with the flavors well*
• 1/4C Water
• Salt & Pepper to taste
• 3 Cloves of Garlic

Bring Coconut Milk to boil, add rice, bring to a simmer and cover. Let cook for 40 minutes or to desired doneness. While Rice is cooking prepare stir fry. Cut carrot in half then proceed to thinly slice it. Chop celery into bite size pieces, and slice Sweet peppers in strips and roughly chop Bok Choy. Saute Celery, Carrot and Sweet peppers in oil until softened and fragrant. Introduce soy sauce and crushed garlic to the mix stirring it about. Followed by adding in Bok Choy and continue to saute until wilted. Add in water and allow to reduce by 1/4 before adding spices to taste and the prepared rice. Mix well and continue to reduce until the liquid is gone. Remove from heat and serve up.

Optional additions: Any meat or Tofu would be a tasty addition also serving with sliced scallions on top for color and taste. This can be served as a main dish for a quick dinner, as I did this evening or as a side dish served with a tasty entree of your choice.

Oh My God… I Made Pho!!!!!!

This is so amazingly easy. I can’t believe how simple it was to make the broth. I made it Vegan but wow.. you can do anything to this. The flavor is so easy to recreate.

Vegan Pho (Or meaty Pho you can put anything in this! THE BROTH IS THE IMPORTANT PART)

Adapted from a Recipe posted by Spatchcock on Food.com

for the Broth……

• 1/2 Onion, quartered
• 8 Cloves Garlic, quartered
• 1in Ginger, peeled and coarsely sliced
• 2 Cinnamon Sticks
• 2 1/2 Star Anise Pods
• 4 Whole Cloves
• 48oz. Vegetable Stock (or beef stock for a yummy Carnivore Version)
• 3TB Soy Sauce
• 1lb Rice Noodles
• 8 Mushrooms, sliced medium thickness

Protein

• 3/4lb Extra Firm Tofu, pressed and cut into match-stick sized strips

OR

• Savory Flavored Marinated Tofu

OR

• Add thinly sliced beef, the beef needs to be cut thinly enough to cook instantaneously. There are various other protein’s you can add. Have fun with it. 

Toppings (all toppings are optional and to taste)

• 6 Scallions, sliced
• 2C Sprouts
• Thai Basil Leaves or Mint or Cilantro Leaves
• 1 or 2 Limes
• 2 Serreno Chili’s sliced
• Sriacha Chili paste
• Chili Oil

To make broth, heat large pot over high heat and dry-roast the onion, garlic, ginger, cinnamon sticks, anise and cloves. Stir occasionally, cook until vegetables begin to char. Add the liquid ingredients and bring to a boil over high heat. Once at a rolling boil lower heat, and simmer for approximately 25 minutes.

Strain the broth into a clean pot and discard the solids, taste test and add salt if desired. (Suggestion please make sure you taste it first because the soy sauce adds salt to your broth.) Keep warm over low heat, add mushrooms at this stage.

While broth is simmering, prepare the rice noodles as directed on package.

Serve immediately by splitting the noodles into four large bowls and ladling the hot broth in *If using the thin strips of beef place them in the large bowl over the noodles prior to lading in the broth. The broth will instantly cooked the beef strips as long as they are paper thin as instructed. There are other meat options such as meatballs or fish balls that can be added into the mix but I have no experience with those additions.* I added lightly fried tofu and a handful of scallions, sprouts and cilantro leaves. Two limes and lots of chili, I like mine spicy. I am typically crying while chowing down. They are tears of spicy love for my pho.

Our finished product was very tasty. I hope your attempt comes out just as yummy. This is a very low cost but filling meal. The various ways you can go with this is amazing. Not to mention its so easy to make.

ENJOY!

Tonight’s Dinner… (All Seasonings are to taste) *Tofu Chips, Sweet Pepper White Beans, Yam Mash*

I served Yam Mash, Sweet Pepper White Beans, Coconut Kale from a previous post garnished with a Savory Tofu Chip. I wish I cooked with measurements so I could notate them. Maybe my food would come out the same when I attempted to recreate a successful dish but not so much luck. I’ve tried but I always end up ditching the measuring spoons. Its just not my style.

 

Savory Tofu Chips

• Thinly sliced Extra Firm Tofu
• Salt
• Pepper
• Poultry Seasoning (or your favorite savory spice combination)
• Olive oil for Frying

Slice and season one side while oil is heating up. Gently place slices in oiled pan seasoning opposite side. Fry until browned and slightly crispy.

Sweet Pepper White Beans

• 6 Sweet Mini Red Peppers
• 1 Can Small White Beans
• 1/2 Yellow Onion Diced
• 3 Cloves Garlic
• 1/2C Water
• Salt
• Pepper
• Traders Joes 21 Seasoning (I love this stuff)

Saute’ Garlic, Onion, Red Peppers in your choice of oil until the onions are translucent. Add in the remainder of the ingredients and let cook for 3-5 minutes.

Yam Mash

• 1 Large Yam Peeled and boiled until soft
• Salt
• Pepper
• 1tsp Nutmeg
• 2tsp Cinnamon
• 1/4C Milk (I used Soy milk)
• 1TB Butter (Earth Balance Butter)

Boil and mash adding the spices milk and butter. Mash until its a smooth consistency. I use a food processor.

 

Bok Choy with Mushrooms & Cashew Sweet Peppers and Tofu

 

Bok Choy with Mushrooms

• 8 Porcini Mushrooms
• 1 Lg. Bok Choy
• 1in Minced Ginger
• 3 Cloves Minced Garlic
• Sesame Oil
• Olive Oil Sauteing
• Salt and Pepper to Taste

Saute Ginger and Garlic until fragrant then add in Mushrooms. Cook until soft. In a bowl take clean and roughly chopped Bok Choy and toss with Sesame oil. Once Mushrooms are cooked through add in Bok Choy and cook until wilted.

Cashew and Sweet Peppers

• 1C. Roasted & Salted Cashews
• 6 Sweet Mini Peppers
• 1/2 Largely Chopped Sweet Peppers
• 3in Largely Chopped Celery
• Olive Oil for Sauteing
• 1/2C. Water
• Salt and Pepper to Taste
• 1/2C. Cubed Steamed Tofu (Optional)
• Bean Sprouts (Optional)

Heat up pan with oil on medium heat, once hot add veggies. Cook for about 5 minutes. Add seasoning and water, cover and and let cook until celery is tender and liquid is reduced by more then half. Add in cashews and let cook for 3-5 minutes. Taste to see if the salt and pepper is where you’d like it to be.

Serve over Brown rice (or any rice) medley. I use a blend of long-grain brown rice, black barley and daikon radish seeds.

 

Vegan Pancakes 101

 

THE SIMPLER THE BETTER!

 

Vegan Pancakes 101.

via Vegan Pancakes 101.

Coconut Kale With Potato Patties

Coconut Kale

• 2 Bunches of Kale
• 1/2 Onion
• 4 Cloves of Garlic
• 1 minced Jalapeno
• 1 Can of Heavy Coconut Milk/Cream

YOU’LL NEED A LARGE POT FOR BLANCHING

Blanch 2 bunches of kale for 4-5 minutes in a large pot of rapid boiling water, set aside.

In a deep braising pan or deep frying pan on medium heat add oil, onions, garlic and jalapeno. Cook, stirring occasionally, 5-7 minutes until soft but not browned. Add in Coconut Cream and let cook for about 2 minutes before adding blanched kale.

Let Kale cook on medium for 5 minutes, until kale is tender. Season to taste with Salt.

Potato Patties

• 6 potatoes Grated
• 1TB Paprika
• 2tsp Pepper
• Salt to taste
• Enough Grapeseed Oil for frying

Grate potatoes and mix in spices. Form loose patties and slide into the oil until golden brown. Repeat until all potatoes are used up. Sizes depend on you but be sure to keep them on the small size so they do not fall apart.