Chow Mein!

 I have been obsessed with Chow Mein since trying my local vegan restaurant’s version.  I was craving it, but they are not open today, so I tried my hand at it.  This recipe is quick and delicious!

You need:

Fistful of noodles - I used spaghetti, but you can also use ramen

1/2 bag of shredded cabbage and carrot from Trader Joe’s, or make your own

1/4 cup diced onion

Cubed tofu, I used about 1/2 cup

Scallions

For the Sauce:

4 tbsp soy sauce

2 tbsp peanut butter 

1 tbsp blackstrap molasses 

2 tsp seasoned rice vinegar 

1 garlic clove, finely minced

2 tsp sesame oil

First, boil the water for the pasta.  Begin to mix the sauce in a jar - whisk until fully immersed.  As soon as the water is ready, toss it in to cook and begin to heat up a pan. Throw a couple of dashes of water in the pan to cook onions first.  Once the onions are translucent, toss in the vegetable mix and tofu to the pan.  Mix until slightly wilted, cooking on medium heat.  

Once the noodles are cooked, drain and add them to the pan, turning up the heat to high.  Stir around for 30 seconds or so, and slowly add the sauce to the pan to reach desired consistency (I only used about half for 2 servings).  Let it begin to boil, so you can scrape the glazed bits off the pan as you fervently stir the mix.  Remove from heat and garnish with scallions.  Serve immediately.

If you make this, let me know!

 

Tomato Lentil Soup

 It finally got colder, so I’m sharing my latest lentil soup recipe!

Serves 2

1 pat of vegan butter

1/2 onion, chopped

1 clove garlic, minced

2 cups water, with 1 tsp vegetable bouillion

1/2 can tomatoes 

1/2 cup red lentils, rinsed and sorted

1/2 cup farro

1/2 Tsbp cumin

1/2 Tbsp turmeric

1 dash pepper

Squeeze of lemon

Heat water and immerse bouillon.  While heating, melt butter in a saucepan and add onions and garlic.  Cook until translucent, then transfer to pot.  Once bouillon is fully immersed, add tomatoes, lentils, farro, onions, garlic, spices.  Cook for about 15-18 minutes, until farro is completely cooked.  Take 2 ladles of soup and blend in a blender, and add back to the pot.  Bring to a simmer.  Serve with a dash of lemon. 

simple Vegan “Brownie”

 Simple Vegan “Brownie”

1.5 cups oatmeal, ground 

1/3 cup peanut butter

1/4 cup maple syrup

1/3 cup vegan cocoa powder

6 dates

1. Melt the peanut butter and maple syrup together.  

2 .Place oats and cocoa powder in a bowl and combine. 

3. Blend dates in high speed blender with some water.  

4. Add maple syrup and peanut butter to date mixture, mix well.  Combine all ingredients.

5. Smash with a rubber spatula in a loaf pan and refrigerate.  No need to bake. (can also be rolled into energy bites)

Vegan Sushi Bowl

 

Lentils with Greens & Ginger

August 2020, adapted from Mudhar Jaffrey’s “Green Lentils with Spinach and Ginger”

 

When I finished staining and adding soil to the giant planters on my deck, one of the things I planted in them was Swiss chard. To my surprise, it took off amazingly and my friend Pradnya told me that the chard would grow through the winter. She suggested that I cook it with lentils – that it is absolutely the best cooked. So, I read a few recipes and came up with what is below. 

 

Serendipitously, the NY Times published a recipe for “Weeknight Fancy Chicken and Rice,” (October 14, 2020 edition) which is an easily made variation of rice palau. Switching the chicken stock for vegetable stock and omitting the chicken makes a wonderful vegetarian complement to this dish. https://cooking.nytimes.com/recipes/1018299-weeknight-fancy-chicken-and-rice

 

EQUIPMENT

Small bowl

Measuring cup

Measuring spoons

Saucepan

Colander

Chef’s knife

Wooden Spoon

Cutting board

Large pan (skillet, saute pan, or small stock pot w/lid

Citrus reamer or heavy-duty spoon

 

INGREDIENTS

1 cup green lentils

4 cups water

1 bay leaf

1T extra virgin olive oil 

1 medium white onion, finely chopped

1t sea salt

2 fresh green chilis, thinly sliced in rounds

1t grated or minced fresh ginger

¼ t turmeric powder

4-5 of fresh greens, rinsed and stemmed (spinach, kale, chard, mustard, turnip, beet, or what-have-ye)

½ fresh cilantro, chopped and tightly packed

2T fresh lemon juice, or more to taste

1t garam masala

Freshly ground black pepper

RECIPE

1.     Rinse and sort the lentils, removing stones and debris. Strain and scoop into a small stock pot. 

2.     Add 4 cups of water, 1 bay leaf, and bring to a boil. Reduce heat, cover, and simmer on low heat for 1 hour. When finished, the lentils will have a bit of liquid when finished, that’s fine. Turn off the heat and set aside.

3.     While cooking rinse your greens well in a large colander. Remove the stems for compost or for freezing for later use in a homemade broth. 

4.     Bring your larger pot to temperature over medium heat. Add the oil and once it begins to shimmer, add the diced onion and salt. Cook, stirring occasionally until the onion begins to brown on the edges, but do not burn it (about 10 minutes).

5.     While the onions cook pile,
roll, and slice your greens into thin strips (chiffonade), mince the ginger, chop the cilantro, and slice the hot green chilis. Don’t forget to wash your hands after you handle cut hot peppers! 

6.     Add the ginger and chili slices, the turmeric, and stir for about 10 seconds. Then add the greens and cilantro. Allow to wilt for a minute or two, then add the lentil mixture. If you need to, add up to 1 cup of water. You want this to have a sauce. 

7.     Bring to a boil over Medium-High heat. Reduce the heat to very low, cover and cook gently for 25 minutes. 

8.     Add the lemon juice (and zest if you like). Sprinkle the garam masala over the dish and mix. Add a few grinds of black pepper. Continue cooking for 10 minutes.

 

Enjoy! This is fabulous served with rice palau from the recipe above. For meat eaters, it would be a hearty accompaniment to lamb or salmon. I’ve found it delicious enough that I keep it stockpiled in 12 oz frozen containers for school lunch!