The Vegan Writer | Bonnie Hearn Hill |
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Writing books is a solitary profession—if you don’t count the fictional people living in my head. That’s just one reason I love the writers in my Saturday group, some of whom travel from as many as two hundred miles away to work with me. Because I never know how many will show up, my question is always what to cook for them.
Singapore Street Noodles never fail me—and they won’t fail you either. Adjusting quantities up and down is easy. Just add more noodles and double the sauce. Furthermore, if you prepare the vegetables the night before, you can throw everything together in a few minutes.
If you’re feeling overwhelmed with drop-in guests, or if you are just seeking nutritious and delicious comfort food, give these a try.
*About noodles. Rice noodles come in a variety of forms. Some require soaking. Others, including my favorite, Nona Lim, need only 1 minute in boiling water. Then drain them and use tongs to toss them with your vegetables, tofu, and sauce.
I can almost smell the curry now.
HERBS AND SPICES:
- 1 Bunch Scallions, Chopped
- ½ cup Cilantro, Chopped (Garnish)
- 3 tsp Curry Powder
- 3 Fresh Basil Leaves, Chopped
- ¼ tsp Dried Basil
Heat 2 tablespoons oil in medium skillet and then sauté half the garlic with onion and red bell pepper. Turn off heat and stir in 1 tablespoon tamari sauce and curry powder. In separate pan, brown tofu cubes in remaining oil and sprinkle with salt.
While vegetables and tofu cubes cook, prepare sauce by combining broth, lime juice, coconut sugar, ¼ cup tamari, and sriracha. Taste and adjust seasonings.
Boil water and pour over rice noodles in large pot. Let sit for about 1 minute. Do not overcook. Drain.
Add tofu to vegetable mixture, along with basil, and finally, bean sprouts, stirring rapidly and keeping them crisp. Using tongs, combine with noodles and sauce in pot. Garnish with chopped scallions and cilantro.
Yesterday's meal in progress
Posted by Bonnie Hearn Hill on Sunday, November 26, 2017
Assuaged Tip: There are undeniable health benefits associated with raw foods. Essential nutrients are often lost in the process of cooking. For optimal health set aside some extra raw ingredients and top with onions, garlic, and herbs (chopped/diced) just before serving.
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