Veggie Stir-Fry and Hot and Sour Soup

For an easy weeknight meal, take some vegetables or your choice, saute them in peanut oil and a little bit of soy sauce and serve over sticky rice!  Yum!

I used the following vegetables:
Baby bok choy
Cabbage
Red bell pepper
Snow peas
Shitake mushrooms
Onions

This is one of my all-time favorite meals.  So good and so easy to make!

*****

 
For tonight, I also made a hot and sour soup from the Vegan Yum Yum blog.  I've made this recipe before and it is super delicious.  I always loved Hot and Sour Soup at Chinese restaurants, but this one is just as good and totally vegan!  (I halved the following recipe, didn't use tofu, added oyster mushrooms, and used fresh tomatoes instead of canned.)

Hot and Sour Cabbage Soup
Serves six?
1 Tbs Oil
1 Small Onion, minced
1 Small Cabbage, about the size of a grapefruit
2 Large Carrots, chopped
1 15oz Can Tomatoes, blended smooth
6 Cups Water
1 Cup Cubed Pressed, Baked Tofu (like wildwood baked)
1/4 Cup Tamari, low sodium
1/3 Cup Seasoned Rice Vinegar (see note on substituting above)
1 tsp Hot Red Chili Flakes
1/2 tsp Salt
Black Pepper, to taste (a lot!)

Heat a large 5 qt soup pot that has a heavy lid over medium heat. Add oil and onion, and saute until golden. Meanwhile, quarter your cabbage, remove the core, and shred the cabbage with a large chef’s knife. Add carrots, tomatoes, cabbage and water to the pot and stir well. Add the tofu, tamari, vinegar, chili flakes and salt. Bring to a boil, cover, then turn heat down to medium low. Simmer for 20 minutes or until cabbage and carrots are the desired tenderness.
Grind a lot of fresh black pepper over the top and serve.

Pasta Alfredo

This is a recipe I've been wanting to try forever from Vegan Yum Yum.  It's called Hurry Up Alfredo and its supposed to look like this:

I followed the recipe exactly, but for some reason mine had a nice orangy-chedder-cheesey look to it rather than the nice white-creamy look. 

And I forgot the basil.

No matter!  It still tasted amazing and delicious.  I've never had real Alfredo sauce, so I can't compare, but The Husband loved it and said it was better than the real thing.  (I said, "This is REAL, what are you talking about?")  It was super easy to make, which is perfect for those late evenings after getting home from a long day at work.  I used whole wheat rotini pasta, but I'm guessing this would go really well with potatoes, rice, or steamed veggies.  It's a really good cheesey-like sauce for things like that.

Here's the recipe:  I just sprinkled some black pepper on right before serving, because who doesn't love some black pepper?


Copy and Pasted from Veganyumyum.com


Hurry Up Alfredo
Makes 2-3 Servings
1 Cup Soymilk
1/3 Cup Raw, Unsalted Cashews
1/4 Cup Nutritional Yeast
3 Tbs Low-Sodium Tamari or Soy Sauce
2 Tbs Earth Balance Margarine
1 Tbs Tahini
1 Tbs Fresh Lemon Juice
2 tsp Dijon Mustard
1/2 tsp Paprika (smoked is awesome)
1 Pinch Nutmeg
2-4 Cloves of Garlic, optional
Black pepper, to taste

"Add all the ingredients to a blender and blend until smooth. This may work best in a high-speed blender (like a Vita-Mix), but you can definitely make it in a regular blender. Just blend extra-long, or perhaps strain if if you want it perfectly smooth. Tiny bits of cashews won’t hurt anyone though!
If you’re making this sauce for pasta, drain the pasta and return it to the hot empty pan. Pour the sauce over, place on medium heat, and stir until heated through. Serve with lots of fresh cracked black pepper. I love it with steamed broccoli added in!"

Hot and Sour Cabbage Soup

This was so amazing, it tasted better than any hot and sour soup I ever had in a Chinese restaurant.

The recipe is from Vegan Yum Yum.

Click below!

http://veganyumyum.com/2007/10/hot-and-sour-cabbage-soup/