Vegan Thai Noodle Soup with Tempeh and Veggies

thaiveggiewithb noddle soup with tempeh

Delicious noodle soup with veggies and tempeh. Start with Easy Vegetable Stock and finish with a wholesome meal in a bowl. This recipe should serve two people.

To begin, set a pot of Easy Vegetable Stock on med heat

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Ingredients

– 1-2 tbsp soy sauce

– 4 oz tempeh, about 1/2 block

– cut half into thin strips, place in shallow plate and marinate in soy sauce.

Mince the other half. Set aside tempeh to be used when soup is ready.

– 8 cloves garlic, crushed. Spread about 1/4 over tempeh strips for topping.

– pinch or two black pepper over strips for topping

– one lime cut into 4-6 wedges

– 1 cup rice noodles, presoaked in water 15 minutes

– 1 bunch kale

– 1 medium carrot, peeled

– 1 tbsp olive oil

– 1 stalk green onion

– handful of chopped fresh parsley and cilantro

Preparation

Put a pot of water on high heat for cooking noodles.

To a pan heating on medium, add olive oil. Add crushed garlic and minced tempeh mixture.

Sauté till golden brown. Remove from heat and put into small bowl, set aside.

Water should be boiling for noodles. Add noodles and cook till soft but firm. Place into soup bowls.

To hot sauté pan, add tempeh strips. Brown and remove from heat.

To pot of Easy Vegetable Stock cooking on med high, add kale leaves and carrot.

Cook briefly. Vegetables will soften, but still be firm.

Prepare a tray or plate of garnish: tempeh-garlic mix, green onion,

parsley-cilantro mix, lime wedges and black pepper.

When vegetables cool enough to work with, slice carrots into coins, kale into strips.

Lay vegetables over noodles in bowl.

Add green onion, parsley-cilantro mix, juice of lime wedge, black pepper and soy sauce.

Spoon hot broth of Easy Vegetable Stock over mixture in bowl.

Sprinkle cooked garlic and tempeh mixture over soup.

Lay cooked tempeh strips over soup.

Enjoy!

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Soup’s on.

Easy Vegetable Stock Recipe

Stock is easy to make, you can use almost any kind of vegetables. For this recipe I use vegetables that are at hand. Feel free to add any vegetables or spices that you like. Anytime a recipe calls for stock, this is it.

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Ingredients

– 1/2 pot fresh water, about 4 cups, covered and put to boil.

– 1/2 large sweet onion, chopped

– 6 cloves garlic, crushed

– bunch of parsley stems

– 1 carrot, peeled and cut into chunks

– a knob of peeled ginger, enough to yield 7-8 quarter-sized rounds

– 2 stalks celery, cut into chunks

– handful of kale stems, enough to yield about 1 cup of one-inch pieces

– 1-2 tablespoon soy sauce

– pinch or two black pepper

veggie broth vegan soup - thaiveggiewithb

Preparation

To boiling water, add ingredients. When soup returns to boil, turn down heat.

Simmer 30 minutes – more or less as you like.

Remove from heat and let cool.

Strain out solids for other uses.

Pour stock into container and refrigerate. Use in 2 to 3 days.

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Khanom Gluay – Banana Pudding Cake

thaiveggiewithb thai banana dessert

Growing up in Thailand, somebody went to the market every day. The rest of us would wait expectantly, hopefully, for a treat. We were never disappointed when it was Khanom Gluay, Banana Pudding Cake.

Ingredients

–1/2 cup coconut flour

–3 or 4 bananas

–1 cup coconut milk

–1 tbsp agave syrup. Use the sweetener of your choice. In fact, Khanom Gluay is plenty sweet even without added sweetening.

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Preparation

Prepare a steamer. I’ll use about 3 cups of water in my combination, and start the water to heat. You prepare your steamer as you know how.

Mix all ingredients in blender or food processor. When it is the consistency of a smoothie, spoon the mixture into shallow steel pans.

Lay pans on steamer tray and cover steamer. Let cook in steam for 30 minutes.

Check for doneness by inserting toothpick or chopstick. If pick comes out clean, cake is ready. If not, let cook for another 5 to 10 minutes.

Remove from heat. Take pans out of steamer and let cool for 10 minutes.

Loosen each cake by running knife or spatula along edges of pan. Then tip cake over onto plate. Cut and serve.

Serves

Serve in room temperature. I also like to add fresh fruits on the side, serve 3 to 4 people.

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thaiveggiewithb banana dessert

Good Gravy

thaiveggiewithb good gavy

A quick and easy recipe. This mushroom gravy is great with tofu nut roast or other dishes, or just over rice.

Ingredients

-1/2 cup mushrooms, chopped

-1/2 cup sweet onion, chopped

-1-2 cloves garlic, minced

-1/2 teaspoon miso

-1/2 tablespoon soy sauce

-1/2 tablespoon olive or coconut oil

-1 cup fresh water

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Preparation

Put oil into pan, heat at just above medium. Saute garlic, let cook. When you smell the garlic cooking – just a few seconds – add onion. When you smell the onion working, add mushrooms.

When mushrooms soften, add water.

When stock comes to boil, add soy sauce and miso, reduce heat to simmer. Cook for a minute or two and remove from heat. Gravy is ready to serve.

Tofu Nut Roast

thaiveggiewithb meatless loaft

This is a hearty roast packed with nuts and mushrooms. I think it will satisfy the craving for protein. It’s a nice dish for those who celebrate the holidays. It’s good any time, and it might even change some minds at the holiday table.

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Ingredients

– 3 cloves of garlic, minced

– 1 small sweet onion, chopped

– 1 cup mushrooms, chopped

– 1/2 cup walnuts, minced

– 1 block firm or medium tofu, cut into two or four pieces

– 1/2 cup ground flax seeds

– 1 tablespoon olive or coconut oil

– 1 tablespoon soy sauce

– pinch or two sage

– pinch or two oregano

 Preparation

In a bowl, combine stuffing ingredients. Mix well.

Coat loaf pan or baking dish with oil.

Shape mixture into loaves and place in baking dish.

Place uncovered in oven preheated to 350 degrees. Cook for one hour. Check for doneness. Roast should be firm to touch, with browned top. If not ready, cook for another fifteen to thirty minutes.

Serve

with brown rice and gravy and seasonal vegetables. Season with chili sauce. Serves four.

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Here is the video for Good Gravy –  Mushroom Gravy.

Stuffed Brussels Sprouts

thaiveggiewithb brussel sprout

After making my tofu nut roast, I had leftover mix. I’ll use that mix to stuff brussels sprouts.

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Ingredients: Stuffing

– 3-4 cloves of garlic, minced

– 1 sweet onion, chopped small

– 1 cup mushrooms, chopped

– 1/2 cup walnuts, minced

– 1/2 block firm or medium tofu, cut into two pieces

– 1 tablespoons ground flax seeds

– 1 tablespoon olive or coconut oil

– 1 tablespoon soy sauce

– 1/2 teaspoon sage

-1/2 teaspoon oregano

above ingredients will be combined and stuffed into:

-12 to 15 brussels sprouts

Preparation

Trim bottoms of brussels sprouts; clean and wash. With sprouts sitting on end, make two cuts cross-wise in each a little more than half-way through.

In a bowl, combine stuffing ingredients. Mix well with your hands.

Returning to the sprouts, open each one into flowers and stuff with mixture. Place stuffed sprouts on a plate.

Transfer stuffed sprouts to steamer. Cover and cook seven to ten minutes. A shorter steam time yields crunchier sprouts.

Remove from heat.

Serve   

with brown rice and season with chili sauce. Serves two to three.

thaiveggiewithb brussel sprout

 

Perfect Stove-top Rice

brown-rice-thaiveggiewithb

We have rice for most meals in Thailand. Thai jasmine is the preferred variety, also called homaly. Look for the current year’s crop. Here’s how to make perfect Thai rice.

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Ingredients

– 1 cup jasmine brown rice

– water sufficient for washing rice

– 3 cups fresh cold water

Put 3 cups water in a pot to boil.

While the water heats, wash the rice. Holding rice in a strainer, wash rice under cold running water. Work rice with hands, rinse and repeat until water runs clear.

Add rice to boiling water. When rice returns to boil, cut heat to medium. Cover and cook ten to fifteen minutes until rice is tender. Then drain, cover, turn heat down to lowest setting, and let rice steam. After five minutes, remove from heat, uncover and stir. Cover rice and set aside.

Serving

Serve rice with most any dish.

Pad Pak Boong – Stir Fried Water Spinach

thaiveggiewithb morning glory stir fried

Pak boong is an aquatic vegetable, also called morning glory or water spinach. Pad pak boong is a simple stir fry, using chilis, garlic and miso. It’s perfect with rice alone, or with other dishes.

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Ingredients

-1 bunch of fresh pak boong – about a pound of leaves and stems, it will cook down considerably. I find pak boong at the Asian market and at our local farmers’ market.

-3-4 cloves garlic crushed or chopped fine

-2-3 fresh chilis

-2 teaspoons miso (fermented soybean paste)

-1 tablespoons soy sauce

-2 tablespoons olive oil

-juice of ¼ of a fresh lime

Preparation

Wash pak boong under cold water. Let drain and lay on cutting board. Trim, by cutting off the ends and removing any wilted leaves.

Cut the stems into 2-inch lengths, keep apart from leafy end. Cut the leafy end into 2 or 3 bunches.

Chilis and garlic can be prepared separately or together using mortar and pestle. Wash 3 of each – more or less as you like. Toss these into mortar and pound with pestle. After a few strokes, reach in and remove garlic skins. Pound chilis and garlic, leaving them whole but flattened. They will flavor the dish and diners will be able to see and remove chilis

Into a hot pan or wok, add olive oil.

Add garlic and chilis. Add miso. Stir contents, turn heat down to just below medium-high. Keep stirring.

Add pak boong. Stir frequently.

When stems begin to soften, add soy sauce and remove from heat. Sprinkle lime juice over contents.

Serve

Serve pad pak boong over rice. The stems will still have some crunch in them.

Add chili sauce – garlic and chilis and soy sauce – to each plate according to individual taste.

A meal for two or three.

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Jok – Creamy Rice Soup

thai creammy rice soup - thaiveggiewithb

Jok is a popular breakfast soup in Thailand. Every morning before the sun comes up, cooks and their helpers are at work putting up kitchens and cafes on the sidewalks. They set up gas stoves, tables and chairs, stay most of the morning serving bowls of jok, then break everything down and leave.

Jok is a good hearty soup for cooler climates, too. And it’s good any time of day.

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-Ingredients-

-4 cups fresh cold water or vegetable stock.

-1-2 tbsp olive oil or cooking oil of your choice.

-2-3 cloves of garlic, minced.

-½ to 1 cup fresh mushrooms – white, crimini, shiitake or other.

-1 small onion, diced – about ½ cup.

-1 cup broken brown rice or rice cereal. I use brown rice cereal ground by a local miller. No additives, only milled brown rice.

-½ to 1 cup green beans, broccoli, or other vegetable – chopped small.

Green vegetables make a nice colorful addition to our Jok.

-juice of ¼ lime.

The following ingredients are available at the table for everyone to add as they like.

-1 cup of fresh ginger cut into thin strips.

-2 stalks cilantro.

-1-2 green onions chopped into small chunks.

-2-3 tablespoons of soy sauce – I like low sodium alcohol-free

-¼ teaspoon of ground black pepper

As always, the ingredients are suggested. You may add more or less – or omit any of them, according to your own preferences.

-Preparation-

Add water to a pot and heat.

Pour oil into hot (med heat) pan.

Saute garlic and onions.

As garlic and onions soften, add mushrooms.

After a couple minutes, when mushrooms are turning limp, add green beans or vegetable of your choice.

Add this mixture to hot water, turn heat down to med high, and add rice.

Stir frequently. Don’t let the soup stick and burn.

After 10 to 15 minutes, when the jok is thoroughly cooked and creamy, remove from heat.

veggie broth vegan soup - thaiveggiewithb

-Serve-

I have soy sauce, black pepper and lime juice on the table with a plate of garnish – ginger, cilantro and green onion.

Ladle soup into bowls. Add soy sauce and black pepper to taste. Top with ginger, cilantro and green onion. Jok for two. Maybe three.

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Squash in Coconut Milk

thaiveggiewithb dessert - pumpkin crustard

This dessert is served at markets in Thailand throughout the year.

In our part of the world, the Pacific Northwest of the US, autumn is upon us.

The harvest is in and the weather is cold and wet. Pumpkins and winter squash, in a variety of colors, are showing up in all the usual places. Holidays just around the corner, it seems like the perfect time for a nice rich dessert.

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Ingredients

–1 cup fresh water

–half of a pie pumpkin or winter squash, medium

–1 cup coconut milk. I like plain and simple, no sugar or preservatives, just coconut milk from fresh coconuts. I find it at the local Asian grocery and the coop.

–2 tbsp agave syrup. We find agave syrup locally in grocery stores and coops. You can also use rice syrup, maple syrup, or other sweeteners and adjust the amount according to your taste.

Preparation

Prepare a steamer. I’ll use about 2 cups of water in my combination, and start the water to heat.

You fix your steamer as you know how.

If you don’t have a steamer, it’s fine to boil, lightly, your squash.

While the water heats, I’ll cut the squash in half and put one half away for another time.

With the other half, I scrape out the seeds and cut off the skin.

Then, cut the squash into big chunks and add to your steamer.

When the squash is getting tender, but still has some firmness – with my steamer that’s 8-10 minutes – remove steamer from the heat and lift out the squash. If you’ve boiled it, pour off the water.

Let the squash cool.

When the squash has cooled enough to work with it, cut it into pieces the size and shape of carrot sticks.

Heat 1 cup of coconut milk and 1 cup of fresh water.

Do not let the coconut milk boil.

Drop squash sticks into hot liquid; add agave. Important: once we’ve added the coconut milk, we don’t ever let the liquid boil.

When the squash is hot, turn off the heat.

Add remaining cup of coconut milk.

Remove from heat and serve.

coconut milk - thaiveggiewithb

Serve

Squash in Coconut Milk is a different take on squash. It’s a nice addition to your holiday meals.

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