Want a yummy lunch in no time with left overs, to boot? I do! Below is my take on Thai noodles. I make this recipe when I want something yummy and fulfilling - and tasty.  Yes, a peanut butter sandwich is indeed faster to make - but I made this within 20 minutes (and left the clean up for later;)  See my recipe below. 
Enjoy and Eat with gratitude in your heart! 

Ingredients: 

• Two packets rice vermicelli (I get my packets in bulk at the Thai store) but they are like a 3" x 3" square of dried rice vermacellie
  
• 1 Red or Yellow Bell Pepper - chopped or sliced thinly
  
• 1 Hot chili pepper chopped (serrano or something similar) - this is optional if you don't like hot
  
• 2 Really big handfuls of baby Spinach
  
• Firm Tofu - Half block cut into 1/4" thick squares (I cut width wise then length wise) 
  
• Brown Rice flour (for dusting tofu)
  
• Green Onion (Scallion) diced - amount to preference - I use a whole bunch at once
  
• 1/4 cup Soy Sauce (I like low sodium)
  
• Dash Rice Vinegar
  
• Dash of Thai Fish Sauce (1 TBSP or so)
  
• Sesame Oil 
  
• Hing (or 1 tsp minced garlic) 
  
• Mince Ginger (1 tsp) - to get fast minced ginger or garlic use a fine grater or planer and grate away
  
• Agave nectar - dash  of - or 1/4 tsp honey powder
  
• Asian Blend Red Pepper Flakes - or just regular Red Pepper Flakes - all optional based on heat preference

I think it would be nice to soak Tofu (as noted in my Thai me up Spring Rolls recipe) but time is of the essence now and then ... so, it is fine either way. Also, if you are not a tofu fan .... saute' mushrooms with a soy sauce mixture (as noted below) or just in some sesame oil... 

Directions: 

• Heat 3 cups water until just boiling in pasta pot - add rice vermicelli and cover for 10 minutes or so 
  
• Cut Tofu and place in container or sealed plastic bag with about 1 TBSP of brown rice flour - or regular flour - and shake until well coated.  Remove from container. 
  
• Heat 1TBSP sesame oil in heavy skillet or Wok on med-high until hot - add tofu such that it lays flat in the pan (you want it to get nice and crunchy) - Heat carefully until it browns on both sides
  
• While tofu cooks combine in a small bowl soy sauce, fish sauce, rice vinegar, dash of sesame oil, garlic, ginger and agave (if using sweetner). Stir to combine. Set aside
  
• Once tofu is done remove and set aside on plate or paper towels
  
• Add a dash of sesame oil back to pan and allow to heat up
  
• Add chopped red pepper and chopped green chili pepper and saute - make sure you have fan on for venting when cooking with hot chilies in pan - Cook until red peppers are tender
  
• Add spinach with 1 TBSP hot water and cover until limp (couple minutes)
  
• Meanwhile, drain rice vermacelli in colander 
  
• Add drained rice noodles to stir fry along with soy sauce mixture, reserved tofu and chopped green onion
  
• Stir fry for about 3 minutes - and mix well (I like to use Salad Tongs to mix the ingredients) - Increase heat if necessary (don't want it searing, searing hot - but hot enough to keep things cooking quickly & sizzling) 
  
• Add any extra spices (your Asian Red Pepper Flakes blend, etc) and mix ... allowing soy mixture to reduce if necessary
  
• Turn off heat - fill into serving bowl with chop sticks and have at it. 

NOTE:  Again - add enough rice vermicelli as necessary - if it looks like you have cooked to much rice noodles - don't put them all in at once - just add them to the stir fry in increments and stir in with other vegetables... THEN add your soy sauce mixture once it looks like you have enough.  If you feel like you don't have enough soy sauce mixture - make more ... but I find I have enough once everything gets mixed well. Sometimes I also add a tad more sesame oil if necessary. 

THIS IS SUPER TASTY!!!

When we last ventured into the big city we hit the Thai market and got all of our favorite Thai food basics.  My favorite thing to make is Thai Spring rolls.  I make them with whatever I have on hand.  I make a ton and have 'em for lunch and snacks.  I eat like every 2 hours.  So, yeah, I make a lot!  I mix tahini with Thai chile sauce and add a little hot stuff on top of that.  It gives the dip a nice, peanutty & spicy flavor.  I don't roll the prettiest of spring rolls.... but, hey, that's just how I roll.  Check out the recipe below.  It seems like a lot but if you prep it out and create a "production" line with your ingredients... you can pump these out in no time and feed a crowd.

ElIngredients:  

• Rice rolls wraps (they are purchased as flat hard rice discs about 6 inches in size) 
  
• Tofu - block of firm tofu drained on paper towels
  
• Shredded cabbage, carrots or whatever veg you have
  
• Roasted Red Pepper or something else different and colorful
  
• Rice vermicelli 
  
• Basil, mint, cilantro or green onion - use any one of these or all - whatever floats your spring roll! 
  
  

Sauce:  Tahini mix with Thai chile sauce (sweet chile) ... to taste preference

Directions: 

• Cut Tofu into 1/4 thick long pieces
  
• Marinate the Tofu for 1 hour (or, if desperate, 20 minutes) in a mixture of 1/4 cup soy sauce with a dash of sesame oil, rice vinegar (or lemon juice), minced ginger and garlic (a good dash each) and a bit of honey powder or agave nectar to slightly sweeten.  
  
• Soak the rice vermicelli in warm-to-hot water with a cover for 10 minutes then drain (make sure it is soft)
  
• Cut your herb green Chiffonade style (look it up if you are not sure) - basically leaves atop one another, roll tightly and then slice thinly to create thin slivers of each.  Or, if lazy, use the entire leaf 
• Once tofu is ready, heat a skillet with some sesame oil until hot. 
  
• Add tofu along with its marinade to the pan and allow to brown on both main sides on med (flipping only once) - Handle delicately or you will end up with Tofu scramble. 
  
• Once tofu is cooked remove and set aside
  
• Add shredded veg to pan - saute until wilted and remove from pan - turn stove off
  
• Soak 1 Rice roll at a time in flat pie dish filled with hot water (but not too hot). Allow to soak until soft
  
• Lay limp rice roll out onto a flat, smooth, thin cotton dish towel... so that you spread it out as a flat round
  
• About 1 inch from the edge closest to you place tofu and a bit of shredded veg 
  
• Lip the edge closest to you over the tofu and veg and roll over tightly once
  
• Now add some of the rice vermicelli (not too much - don't want it bulky) and roll over once more
  
• Lastly, add a few leaves of herbal greens or your chopped greens (and red pepper) roll over once
  
• Next: fold the sides in on the roll and then finish rolling out until you reach the end.  Be sure to fold in the sides BEFORE you get to the end:))  
  
• Cut on the bias (diagonal) - wet your hands slightly if the rolls are totally sticking to your fingers. 
  
  
TA-DA - serve with sauce and have at it!  Enjoy. Eat with Love in your Heart!

Last night we had friends over for a vegan-style, Kick Butt meal!! My theme was "Upper Crust Diner Food". 
Our starter was a deeply-mushroomy mushroom soup followed by our main course: A vegan version of a tasty Muffaletta (a New Orleans antipasto-like sandwich normally with meat, cheese, olive relish and more).  I did mine with a locally made crusty baguette (thank you Two Fish) filled with an herbed olive relish, roasted eggplant, roasted red peppers, pickled garlic & spinach. I made the Muffalettas well in advance and weighted the sandwiches down so the bread could soak up all the olive oily goodness.  

And joining the main course: A mixed greens salad with Madge's Miso dressing (minus the ginger) and some roasted fingerling potatoes.  I also included some of my homemade pickled veggies (carrots, cabbage, red onion & hot chili peppers) as an additional tarty side dish. And for dessert ... a Gluten Free Black Pepper spiced shortcake with Black Berry Basil Compote - topped with a cashew whipped vanilla & nutmeg cream!  Can you say ... Yummy Happiness:). Thankfully, our guests were sated and happy, too. 

I am so grateful to have enough food in my life.  Something not everyone has BUT should have.  I always cook with this in mind and am forever grateful for what I am able to put on the table for family & friends.   I only wish I had a better photo to show you - I usually put everything on big platters and let everyone have at it. By the time I pulled out the camera the food was already a little picked over ... but that's how I like it!

Back yard Miner's Lettuce & fresh Garden Salad Greens Soup! I love soups!  They are easy on the digestion & our bodies just absorb their nutrients (when cooked properly).  One of my fellow book club members brought me fresh salad greens from her garden (already! What a treat!) and outside my house there was miner's lettuce blooming everywhere.  Ode' to nature's beautiful greens!  I love you!

Ingredients: 

Note:  I soaked my hand-picked miners lettuce in a highly diluted water/vinegar mixture - to debug - then rinsed and drained. 

• 2TBSP oil 
• 4-6 cups Mixed Salad Greens (I used mixed salad greens & Miner's Lettuce - only use what you know!)
  
• 1/2 Shallot, minced
  
• 1/4 tsp Hing (or one clove minced garlic)
  
• 3 cups (approximate) Vegetable Broth - Preheated
  
• 1/2 cup pre-COOKED rice (brown or sticky white)
• Salt and Pepper to taste!  
  

DIRECTIONS

• Heat oil in soup skillet
  
• Add Shallots & garlic (if using garlic)with a tad of salt - and saute until tender (do not brown)
  
• Pour preheated broth into Pan and stir in rice
  
• Mix in greens - Greens should overwhelm the pot - and should wilt until they are equal with liquid (so make this balance happen by either adding more greens or increasing the water)
  
• Add Hing now - if you are using Hing 
• Allow greens to wilt and soak into liquid - do this briefly - you want them to just begin to leech into broth
• Puree entire soup or solids (with a ladle of liquid) in blender (be careful with hot liquids - remove inner cap of blender to release heat while blending - (be sure to cover opening of blender lightly with cloth, too) 
• Return soup to pot and heat briefly on low for a few minutes only ...
• add Salt and Pepper to taste.  With these greens salt brings out the flavor ... so, salt in increments - allow to sit briefly then taste and adjust... 

This is such an awesome soup ... so hearty and flavorful ... instant Karma!

In light of today's tragedy in Boston I did the things that are special and meaningful in my life.  I gathered my family, went for a hike with gratefulness in my heart and came home and made a hardy soup that we all shared.  Our hearts go to those who may not have that pleasure, that gift, today - our prayers & thoughts are with you.  

Today, I just made my soup with love and forgot to take measurements - however, I have listed the ingredients below in the best approximation I can.  Take care, be thankful and put forth and express love, peace & compassion wherever you go.  Live your life as though you have been given a second chance to live it again. 

I do not add cream or coconut milk to this because I like the direct flavor of the carrots and don't wish to dull it down. However, some people like the creamy, curry flavor and feel - so add this if you so wish.  Sometimes, I do, too!

Ingredients: 

• 3 cups grated carrot
  
• 3 cups hot vegetable broth (with an extra cup on the side for thinning soup if needed)
  
• 2 large cloves grated garlic (or 1/4 teaspoon hing)
  
• 1/4 tsp quality, fresh cumin seeds
  
• 1 inch chunk of fresh ginger - minced or grated
• 2 TBSP quality curry powder or powder mix (I add more if this is not enough .... taste first, fix later)
  
• Sea Salt & Pepper

For the topping:  I heated some cilantro in oil and grated garlic until warm and let sit. I mixed in a chile pepper, some salt and pepper with the juice of one lime and pureed in food processor.  You could strain but I like it all!

Instructions: 

• Heat 3 TBSP oil in heavy deep pan (large cast iron or similar)
  
• Add garlic - or hing - curry powder, ginger & cumin seeds and simmer (do not burn garlic or spices)
  
• Add grated carrots, sprinkle with Sea Salt and stir/fold until coated.  Saute for a couple of minutes stirring often
  
• Add heated 3 cups of vegetable broth and simmer until carrots are tender (5-10 minutes - not too long).  
  
• Taste liquid carefully - see if curry is strong enough or if it needs reduction 
  
• Strain broth into bowl
  
• Put strained grated carrot into large food processor with 1-2 ladles of curry broth and puree until smooth. 
  
• Return broth and pureed carrots back to deep dish on stove .... taste for flavor
  

use your intuitive senses - is it good? does it need something? is it dull on the tongue (add a squeeze of lime juice or dash of salt) - test it with cilantro topping, put your soul into it - add a dash of pepper or cream if you wish... taste again ... that's cooking. 


Lastly, BE THANKFUL, hug your family and send peace, love and compassion out into the world, into your home, and into your community. 

Tonight's feature is my take on Polenta.  I pan roast the corn with Indian spices before adding my pre-heated water and broccoli parts.  This makes for a wonderful, hearty, bountiful flavor that blends perfectly with sauteed Balti spiced onions, mushrooms and spinach.  Now that's YUMMY in my TUMMY! See recipe below picture for my Indian style polenta!  

1 Cup Polenta Corn Grits
3.5 cups vegetable broth or water (go low sodium if using broth)
2 TBSP Sunflower oil (or Olive or Grapeseed)
4 Cups very well-chopped broccoli, stalks & tops (I pulse them in processor - no large than 1/4" pieces

SPICES:  
1/8 tsp Hing 
1/2 tsp Whole Cumin Seeds
1/4 freshly ground Black Pepper 
1/4 tsp dry Ginger Powder
1 tsp Tumeric
1/2 tsp Salt
1 tsp Coriander

To prepare the corn grits:

• Preheat on the stove top a large dutch skillet or cast iron skillet on low setting (about 1-2 minutes)
  
• Put in cornmeal and dry roast for 5 Minutes and add all the spices except the coriander.  
  
• Add oil and then the coriander and mix with dry corn grits thoroughly.  
  
• Slowly add your hot water (be careful of rising steam!!!) and stir as you add to avoid lumps (I add water in portions and stir after each portion)
  

• Add the broccoli and stir thoroughly (veg does not have to be pre-cooked)
  
• Simmer on low heat covered for 15 minutes (stirring every so ofter)
  
• After 15 minutes remove from heat, keep covered and let sit for 10 minutes. 
  

To prepare molds:  

• Grease a 12 muffin tin (lightly).  
  
• Scoop polenta into muffin tin almost to top and then flatten with a spoon. 
  
• Refrigerate for no less than 1 hours
  
• Use dull bladed knife to lift out  
  
• to reheat: place under broiler and watch closely (approx 3 minutes)
  

Serve atop sauteed veggies!!  This meal was AWESOME tonight and totally satisfying.  Can't ask for anything better and the cost to make this was next to nothing!  Much better than going out and easy to make!

So what's the Vegan answer to a meaty, cheesy pizza?  Tonight I made my hubba-bubba something he's been craving; A meaty, cheesy pizza - animal product free, that is.  How?  The key is a Bechamel sauce made from brown rice flour & veggie stock atop sauteed mushrooms with a steamed spinach & basil pesto. See my version of a Bechamel recipe below for more detail.  

Bechamel sauce (like that made for an Alfredo dish) can be made animal product free and still have great flavor and cheesy/sauce consistency.  For the pizza - use your own standard vegan crust (mine was store bought - I'm busy, ya know?) and then make ingredients that you love.  I sauteed mushrooms with shallots and a tad of hing. I also had some home made pesto on hand (sauteed and drained spinach with basil, hing, lemon juice and pepper - with some chile pepper for spice all pureed with drizzled oil in a processor).  

For the Bechamel you need: 

• 1 TBSP oil
  
• 2 TBSP brown rice flower (or any flour you choose - whole wheat, Garbanzo, Barley or whatever)
  
• 1 cup of heated water, broth or almond milk (I used a low salt vegetable stock)
  
• Seasonings: can be a large pinch/dash of sea salt, miso or soy
  
• Dash of nutmeg
  

Heat oil in pan
Stir in flour and whisk around with fork for 1-2 minutes over low heat. 
Remove from heat. Add heated liquid and stir briskly until smooth
Return pan to heat, add seasonings. Bring almost to a boil and then turn to low and simmer until thickened. 

IT's THAT EASY... I then added some remaining sauteed mushrooms and pesto and a tad of lemon juice.  
Bake pizza as you normally would, remove from oven, top with bechamel sauce & chopped arugula for a nice peppery finish.  AWESOME.... 

You can find the basic bechamel recipe in Paul Pitchford's Healing with Whole Foods. 

Found all over North Africa, this is one of my favorite Moroccan recipes.  Harissa is the master condiment.  It adds heat and flavor and is used like mustard. WARNING! my recipe is very spicy and the green Harissa, especially, can really pack a PUNCH! I like mine to have major, killer, stinging hotness.  

This recipe makes 16 oz. 

• 1 preserved lemon chopped (see recipe below)
  
• 8 oz small hot green chilis (combination of jalapeno, serrano and thai), stalks removed and roughly chopped
  
• 1 bunch coriander (cilantro), including stalks, chopped
  


• 1 tsp salt
  
• 5 cloves garlic
  
• 1/2 cup fresh mint leaves, chopped
  
• 1 Tbsp coriander seeds, toasted and crushed
  
• 1/2 cup olive oil (more if needed)
  

WEAR RUBBER GLOVES when handling hot peppers!  Never touch your face or eyes!

Add all ingredients except olive oil to food processor or blender.  While machine is running slowly add olive oil until consistency desired.  Let stand at room temperature for a minimum of 1 hour to infuse flavors.  Transfer to glass jar with a tight lid.  Can be stored indefinitely in the refridge... AWESOME with anything.  I especially love this mixed into cooked basmati rice with thinly cut arugula, goat cheese and a smattering of lemon vinaigrette. Totally delicious!


PRESERVED LEMON
(Recipe courtesy Williams-Sonoma: Entertaining – Inspired Menus for Cooking with Family and Friends)

• 4 large thin-skinned lemons
• 6 cloves garlic, thinly sliced
• 1 teaspoon of sugar
• 1 teaspoon coriander seeds, crushed
• Coarse salt
• 2/3 cup fresh lemon juice
• 2 tablespoons extra-virgin olive oil

To make the preserved lemons, preheat the oven to 400F degrees. Cut a thin slice off both ends of each lemon. Cut each lemon into 8 wedges, and place the wedges in a non-reactive baking dish (glass or ceramic), just large enough to hold them in a single layer. Add the garlic, sugar, coriander seeds, three tablespoons of salt, lemon juice, and olive oil – toss to coat evenly. Cover the dish loosely with aluminum foil. Bake the lemon wedges for 10 minutes, turn off the oven and leave them in the oven overnight. In the morning, transfer the contents of the dish to an airtight container and refrigerate until ready to use; they will keep for up to two weeks.

This is one for the books and you can definitely make variations that will make it fun to play with! My husband thinks it looks like a cheddar cheese sauce (from the carrot juice color).  Below is a picture of the lunch I made today.  I used this dressing on steamed broccoli, spinach and sprouts with a sprinkling of fresh arugula and red chiles. Or pan fry some capers for an added punch. 

This dressing can be used on almost anything from sandwiches to my Breakfast Veggie Benedict where it acts as a Hollandaise Sauce atop a plump beefsteak tomato and steamed spinach. The uses are ENDLESS ... have at it!

• 2 TBSP Good quality yellow Miso
  
• 1 tsp fresh minced ginger (I always add more at the end and re-blend if I feel it isn't gingery enough)
  
• 1 TBSP lemon juice (or lime juice depending on your mood swing) (fresh or quality/organic bottled)
  
• 1 tsp Dijon mustard - if your mustard is too strong add a dash of honey, agave, or honey powder to sweeten
  
• 1/8th tsp "Hing" or asafoetida (this is an Indian cuisine spice) - 1 grated clove of garlic can be used instead
  
• Juice of one carrot (sometimes I will use beet juice as a bright & Earthy option)
  
• approx 1/4 to 1/3 cup grapeseed or sunflower oil. NOTE: (this amount may vary - I don't like to use a lot of oil. I drizzle oil into the food processor until I like the consistency) 
  
• one large arugula leaf (to puree in blender) - or a dash of freshly ground black pepper (arugula is tastier)

Place all ingredients into a food processor or blender - or, to get a work-out, whisk by hand.  Slowly drizzle oil in while the machine is running.  Consistency should be like a hollandaise sauce or similar - creamy texture.  Also, you should not need additional salt but be sure to taste and refine where needed.  Sometimes, if it is too miso-like I add a bit more oil or a tad more of the lemon juice.  PLAY and be free to experiment with this. 

NOTE ABOUT MY RECIPES:  I am no pro - just a person with a passion who LOVES FOOD. In addition: I happen to be one of those people who just wings it in the kitchen by mixing and blending whatever I have around.  I do my best to give you an idea of what is required in terms of measurements and directions. But always remember: use YOUR knowledge and intuitive sense in the kitchen and never use an ingredient that doesn't work for YOU:)