May 20, 2013
I recently went through a love affair with mung bean noodles — you know, the skinny white rolled up noodles that come in the pink nylon string packages. I love those things, and they are so easy to make I can have a savory stir-fry ready in about 20 minutes. I start soaking the noodles in warm water, and then prepare the veggies. The vegetables get stir-fried in my wok in a little oil. The sauce is added, and then the noodles are tossed into the wok and stir-fried briefly to soften them and mix them with the sauce.
My favorite vegetables to add in are Chinese cabbage and broccoli, but I try to vary the combinations for each dish so it won't get boring, and also I like to eat a variety of different veggies. The sauces are usually mixed from sriracha or chili paste plus a little sweetener, or sometimes from a prepared Thai curry paste. My favorite brand is Thai and True — love the Massamun curry paste! I add a small chunk to the wok and chop at it with the spatula while sprinkling on small amounts of water, mixing until a sauce is formed.
Tofu is often the protein of choice because it's so fast and easy, and I like it a lot. But beans or tempeh might make an appearance, or as in the bowl above, soy curls. Sometimes it's just veggies.
Garnishing with peanuts, sunflower seeds, pine nuts or my favorite, pumpkin seeds adds another level of interest and nutrition.
Fresh veggies can be combined with leftovers, or even frozen choices like in the kale, (frozen) corn and bean dish above. There's really no need to eat boring food when you can whip up something delicious (and vegan!) in such a short time.
Sometimes, when I'm not cooking or eating, I hang out with my two little grandchildren. Here we are recently relaxing on a lazy afternoon.
So, who is going to Vida Vegan Con? I want to meet you!