Our last post from Vegan Mofo, phew!
Blend together:
1/4 cup peanut butter
1 TBL fresh ginger
1 garlic clove
2 TBL Braggs or soy sauce
2 TBL rice vinegar
1-2 TBL warm water
Toss the sauce with warm noodles, peas, green onions, grated carrots, and lots of broccoli!
It’s cold, eat more potatoes.
We had the idea to make a “beef” stew with lentils, perfect for the cold weather!
1.5 cups black lentils
8 cups faux “beef” stock
2 stalks celery, chopped
2 carrots, cut into chunks
4 small potatoes, chopped
2 onions, chopped
1 lb mushrooms, chopped
4 garlic cloves, chopped
2 bay leaves
1 TBL lemon juice
1 TBL vegan worchestershire sauce
1/4 cup Earth Balance or olive oil
salt to taste
Heat vegan butter or oil in a pan, add onions, celery, and garlic, cook until onions are very soft, about 10 minutes. Add other ingredients and bring to a boil. Cover and simmer 1 hour, stirring occasionally. Add water if needed. Continue cooking until lentils have broken down slightly and thickened the stew. Taste for seasoning and add salt if needed.
Sorry, sorry. We missed a few MoFo posts. This looks fancy, but the curry is really easy and quick. Imagine Indian food meats spaghetti and meatballs, yeah! The recipe for tempeh butter “chicken” is here: https://beansfigsandkatz.wordpress.com/2010/10/18/tempeh-curry-vegan-butter-chicken/
The secret to this recipe is to use a combination of different curry powders. We used S and B, madras curry, and tandoor spices.
Although not technically noodles, this grated papaya salad is similar in texture.
1 medium green (unripe) papaya, grated on the large setting
4 green onions, chopped
2 TBL Braggs
1 TBL rice vinegar
juice of one lime (or 1.5 limes if they are not very juicy)
1/2 tsp garlic powder
1/2 (or more) roasted peanuts
1/2 block smoked tofu, sliced
Siracha to taste
Grate papaya, mix in other ingredients. Top with peanuts and Siracha.
A cozy leftovers meal, for a stormy day.
3-4 cups leftover rice noodles
1.5 lbs baby bok choy, chopped
1 onion, chopped
3 garlic cloves, minced
2 cups mushrooms
1/2 TBL oyster mushroom sauce
1/2 TBL Braggs
1 TBL cornstarch
1/2 TBL water
1/2 tsp black pepper
oil for cooking
Heat oil in a large pan or dutch oven. Saute onions and garlic until soft. In a small bowl, mix together oyster mushroom sauce, Braggs, cornstarch, pepper, and water. Add noodles to the hot pan, along with sauce and bok choy. Cook about 5 minutes, stirring until all ingredients are covered with sauce.
There are a lot of pho recipes on the interwebs, but this is an easy one. The best part is the fresh rice noodles, available in the refrigerated section of your well-stocked international market.
1 package fresh rice noodles
1 cube pho seasoning
1 onion, quartered
1 carrot, chopped
1 celery, chopped
8 garlic cloves, chopped
1 inch piece of ginger, chopped
1 bay leaf
6 cups vegetable stock
1/2 block smoked tofu, sliced
1 bunch green onions, diced
1 cup Thai basil, diced
2 cups bean sprouts
Siracha to taste
Optional: Braggs or soy sauce to taste
In a dry pot, cook the onion, carrots, celery, garlic, and ginger until the vegetables are charred on the outsides. Add bay leaf, pho seasoning, and stock. Bring to a boil and cook about 30 minutes. Strain the liquid into a bowl or separate pot and discard the vegetables. Add tofu and half of the green onions. Cook 30 minutes on low. Stir in additional green onions and basil. Taste for seasoning and add Braggs/soy sauce if needed.
Serve noodles in bowl with soup, top with Siracha and bean sprouts.
The giant bag of sweet potato noodles is one of our favorites. The noodles soak up the sauce and hold up well for warm and cold dishes. They also make delicious leftovers without losing their texture.
1 bundle sweet potato noodles, boiled according to directions, drained, and cut into smaller pieces
1 cup frozen peas
1 cup PepperJack Daiya
1 cup soy milk
1/4 cup Earth Balance
1 TBL Braggs
1 TBL cornstarch
2 tsp German mustard
1/2 cup nutritional yeast
1 tsp garlic powder
salt and pepper to taste
While the noodles are cooking, blend together the soy milk, Braggs, garlic powder, cornstarch, mustard, and nutritional yeast. Drain the noodles and melt the Earth Balance in the pot on low heat. Add peas and the sauce mixture, bring to a boil, then simmer on low for a minute or two. Add the drained noodles, mix well and taste for seasoning.
These are the best noodles yet and perfect for October, the month in which everything must be made from pumpkin.
1 package Pumpkin-Rice Vermicelli, soaked in boiling water for 2 minutes then drained
1 package Trader Joe’s (vegan) kimchi
2 TBL sesame oil
3 TBL white vinegar
1 TBL Braggs
5 green onions sliced
After you drain the noodles, mix all ingredients together and refrigerate for an hour to chill. Or serve immediately for a warm dish.
Pumpkin-Rice Vermicelli
Just a quick stir-fry with garlic, broccoli, cashews, green onions and sweet potato noodles!
Beans, Figs and Katz 