Daily Vegan Lunch for 28 December: Hot and Sour Curry Rice Noodles

hot and sour vegan curry rice noodles
I
NGREDIENTS:

1/2 package of rice noodles, or about 4 cups cooked
1/2 a lemon’s juice, about 2 tablespoons
1 cup frozen peas
2 cups snow peas a.k.a. mangetouts
1 cup julienned carrot
1 cup frozen green beans
1 cup green onion, minced
2 cloves fresh garlic, minced or 1 tablespoon
1 tablespoon oil
1 cup cashews
1 tablespoon chili sauce or 2 teaspoons sriacha or tabasco
1 teaspoon cumin
1 teaspoon garam masala

DIRECTIONS:

Cook rice noodles by bringing a pot of water to boiling and immediately turning off heat.  Add the rice noodles and let them sit five minutes.  You wouldn’t think they’d be soft and edible in such a short time but they will.  Drain them and set them aside.

Steam the carrots, peas, snowpeas, and green beans by cooking in about a cup of water in the stove until the peas are unfrozen, about five minutes.  You can also use the microwave, which only takes 2 minutes.  Drain the water and set the vegetables aside.

In a blender or food processor, combine chili/hot sauce, lemon juice, and cashews.  Pulse until cashews are chopped, less than 10 seconds usually.

Fry the garlic in a tablespoon of oil in a large pan on medium-high heat for about 30 seconds.  Add the strained vegetables, noodles, and cashew-lemon juice mixture from the food processor.  Stir to combine.  Heat through for up to two minutes.

Daily Vegan Lunch for 11 November, 2013: Szechwan String Beans

vegan szechwan string beans

INGREDIENTS:

2 teaspoons oil
2 cups string beans (I used frozen organic green beans)
2 cloves garlic, minced
1 tablespoon mushroom oyster sauce OR 2 teaspoons soy sauce and 1 teaspoon sugar, mixed

DIRECTIONS:

Heat oil in a pan on high heat until it smokes. Add green beans to the pan and stir fry for about 45 seconds. Add garlic, allow it to sauté 30 more seconds. Add mushroom oyster sauce or soy sauce and sugar.

Serve with rice.