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 17 November, 2013: Tofu Pancit

Another veganized Pinoy (Philippines) recipe. I never tried Filipino cuisine until now — it was too meat-centric and after all I was vegetarian for 20 years before becoming vegan 3 years ago. I thought pancit was a real winner and so did my husband. It’s tasty, fresh, and comforting.

vegan tofu pancit vegan tofu pancit


1/2 package of thin rice noodles
Warm water, for soaking

1 tablespoon oil

1 cup extra firm tofu, sliced, patted dry, and crumbled
1.5 cup onion, chopped
1.5 cups snow peas
3/4 cup shredded or chopped carrots
1.5 cups shredded cabbage

2 cloves garlic, minced

3/4 cup strong vegetable broth or 1/2 cup vegetable broth and 1/4 cup soy sauce

Vegetarian mushroom “oyster” sauce, if you can find it, or salt to taste


Put noodles to soak in about 3 cups of warm (not hot) water.

Slice tofu and pat it dry with paper towels or a clean towel. In a large pan, bring oil to the smoking point. Quickly stir-fry tofu in oil until it is brown, about 1 minute. Take the heat down to medium. Add onions, fry until they begin to soften. Add garlic, cabbage, and snow peas. Stir fry about 3 minutes. Drain noodles and add to the pan. I use reserved water from the drained noodles to make the vegetable broth.

Add vegetable broth and carrots to the noodle pan, mix in. Keep stirring the mixture until noodles until they absorb the broth, about 3 more minutes.

Salt to taste or use mushroom oyster sauce.