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

hot and sour vegan curry rice noodles

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


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 29 November, 2013: Angel Hair Pasta with Peas, Spinach, and Pine Nuts

vegan angel hair pasta with peas, spinach, and pine nuts



1/4 cup olive oil
6 cups cooked angel hair pasta or about half a box
1 cup frozen peas
1 cup frozen spinach
3 cloves minced garlic
1 tablespoon lemon juice
liberal black pepper
1/2 cup pine nuts


Prepare pasta according to package directions, cover and set aside.

Dry roast the pine nuts in a shallow pan by spreading them out in the pan and turning the stove’s heat to medium. In about 5 minutes, the pine nuts will become fragrant. Stir them around and roast about 1 more minute. Take them off the heat and set aside.

Defrost the spinach and the peas in the microwave or on the stovetop with a little water, drain if necessary. Fry the garlic in 1 teaspoon of the oil on medium heat in a shallow pan. Add the defrosted spinach, and peas to the pan.

Put the spinach mixture in the bottom of a large mixing bowl. Add the noodles, pine nuts, and remaining oil to the noodles and vegetables. Pour or squeeze the lemon juice on the noodles and add the pepper. Mix well and taste test. If it needs salt, add that and remix.

Daily Vegan Lunch for 14 October, 2013: Yuba Rice With Peas and Corn

rice and yuba bowl vegan


5 cups cooked sushi rice
1.5 cups chopped onion
2 teaspoons oil

2 cups yuba, soaked in 2 cups vegetable broth (save broth for final dish)
1 cup frozen peas
1 cup frozen corn

1 teaspoon dried basil
1 can mild diced green chiles


Soak yuba in broth for at least 20 minutes. Do not drain broth, just leave it in there with the yuba. Rinse and pre-cook rice according to package directions. Sauté the onion in a large pan or pot in oil until translucent on medium high heat. Add the rice and add the yuba/broth mixture. This will soak the rice and keep it from sticking to the bottom of the pan. Add peas and corn and cook until heated through. Add basil, diced green chiles, and salt to taste.

Daily Vegan Lunch for 26 September, 2013: Mediterranean Macaroni Bowl

vegan mediterranean macaroni bowl


3 cups cooked macaroni (I used organic whole wheat macaroni)

2 teaspoons oil
1.5 cup onion, chopped

1 cup cooked chickpeas, rinsed and drained
1/2 cup frozen peas
1/2 cup frozen spinach
1 small chopped tomato
2 tablespoons sun-dried tomatoes, minced
2 tablespoons pine nuts

Salt and pepper


Pre-cook macaroni according to package directions, set aside.

Thaw frozen spinach and peas in microwave by combining them in a microwave safe bowl and cooking them on high power for 2 minutes. Alternately, pre-thaw them on the counter top for about an hour or so.

In a large fry pan, fry onion in oil on medium heat until translucent. Add tomatoes and sun-dried tomatoes and let it stir fry for about 1 minute. Add the chickpeas. Make a well in the center of the chickpea/tomato/onion mixture and spread the pine nuts in it. Allow the pine nuts to brown slightly, about 2 minutes. Douse the pine nuts with the thawed spinach and peas, stir until all ingredients are mixed.

Add the cooked macaroni to the pan and stir until macaroni is evenly distributed.

Salt and pepper to taste.

Daily Vegan Lunch for 3 April, 2013: Cauliflower, Peas, Peanut, and Corn Salad

cauliflower, peas, and corn saladINGREDIENTS

1/2 a head of cauliflower (about 2 cups)
1 cup frozen corn, thawed and drained
1 cup frozen peas, thawed and drained
1/3 cup chopped onion
3/4 cup peanuts


1/4 cup apple cider vinegar
1 tablespoon vegan mayonnaise
1/2 cup chopped fresh cilantro or parsley
1 teaspoon taco seasoning or 1/2 teaspoon cumin, 1/2 teaspoon chili powder with a dash of garlic salt


Chop cauliflower into bite size pieces. Place in a large bowl. Add thawed, drained corn and peas, onion, and peanuts. Mix them together. In a separate small bowl, mix dressing ingredients. Pour over the vegetables, mix well, and chill.