spicy yellow curry noodle soup & inspiration from chau in vancouver, b.c.

Spicy Yellow Curry Noodle Soup with fried tofu, baked Masala tofu from AFR, snow peas, kale raab, baby bok choi, jalapeño, basil, garlic, ginger, v. chicken broth, etc.

Between us, sometimes I think like a blogger and frame posts in my head. They often never come to fruition for various reasons – my camera died, crap lighting, reserve/manners, annoyance, reality, etc. One thing I’ve enjoyed doing over the years is recreating memorable dishes from restaurants (and carts), but I rarely seem to talk about it on the internets. Weird shocker. Maybe too boring.

If you like to cook, you likely find yourself pondering the following: How can I put my own spin on this? How do I learn how to make this? I just don’t want to say goodbye – when do I get to eat this again? Could I make this for cheaper? Could I make this healthier? When do I get to wow guests with this? I could make this even better! etc.

Some time ago, it almost happened with a roasted butternut squash sauce and tart apple topped pizza at Hot Lips. I slowly gathered the ingredients, roasted the squash, picked up a couple of Pink Lady apples, stopped by a solid pizzeria for the dough (it’s legit!), stocked up on garlic, but forgot the fresh sage and rosemary, lost the dream, had curried squash puree for dinner and apples with my lunch the remainder of the week. You know how it goes.

A couple of weeks ago on my grand vacation in British Columbia, I enjoyed a warming bowl of veganized Vietnamese Beef Curry Pho [minus the beef and vegetarian ham, plus tofu] at the lovely Chau Kitchen & Bar in Vancouver. Once I threw in the Sriracha, there was no turning back. I practically wanted it to start raining outside (which it totally did the next day) so I could slurp noodles with my friends all afternoon.

This past weekend, before another quick trip out-of-town – this time, to table with my Vegan Iron Chef folks at Seattle’s sensational Vegan Chili Cook-Off, I spent my Saturday running errands, starting by getting my farmar on. After that, I stopped by my local tofu shop and after an internet search for ‘curry pho’ proved annoying, joined my current obsessions of Spectrum Coconut Oil spray and Southeast Asian cuisine in the Thai-style soup pictured above. My take was based on this recipe, with the additions of both fried and Masala baked tofu, green jalapeño pepper, light coconut milk, heaps of fresh, local basil and vegan subs, of course, such as dark soy sauce and nuoc man chay from Fubonn, aka vegetarian fish sauce. I wanted to keep it somewhat brothy to give the noodles something to live for, and left out the sweet potato.

Yellow Curry Pho from Chau

Uwaijimaya, Veggie Buns & PPK Udon

Boring story short, I was out on the suburban west side yesterday for an appointment, and the redeeming factor follows:

Northwest baked Veggie Buns!

The brand is based in Seattle, WA and these buns are refrigerated, alleviating the mysterious and often gross frozen food factor.

I have been on the search for more-than-decent (and non-frozen) steamed buns for years in this city! Thank you, Uwajimaya – please come downtown, soon.

These seem near identical, if not a little smaller, than the faux pork buns served at Van Hanh, and formerly, Nhut Quang, RIP. Annual visits to Vegetarian Dim Sum in New York are always wonderful, but it’s nice to know I can have a little store-bought steamed bun action at home, too.  The filling is nothing remarkable, or very discernible, but they’re indeed, more-than-decent (and convenient!) with an accompaniment.

Paired with the super quick & flavorful PPK Broccoli Curry Udon, and served with a soy/chili garlic dipping sauce. This curry includes broccolini, kale, spinach, jalapeño and sliced, baked tofu.


The mini haul: Coconut Nectar juice (which I  picked up because it didn’t have added sugar – sadly, it’s still gross), udon noodles, Sencha green tea – which I’m on my 4th or 5th cup of the day of, the Veggie Buns, non-GMO Mellow White Miso, and the indulgent purchase of Taiwanese Peanut Mochi.

Please don’t suck.

Needless to say, I have acquired a new camera, and I am fairly content so far (despite these photos being taken in a half dark kitchen).

Rice Noodlin’ with a visit to JC Rice Noodle Shop

Yellow Karee Tofu Curry with thin rice noodles, served on the side

Pad See Ew with fresh wide rice noodles & scrambled tofu, carrots, spinach, green cabbage, green beans, garlic, and baby bok choy

Maybe,  just maybe, I’ve become obsessed with rice noodles.

Look, I like noodles in my life, and lately they’ve been of the rice variety. Recently, my fixation was over yellow curry noodles. Things got even better with a curious stop at JC Rice Noodle Shop & Restaurant on SE Foster. I was in the area for another visit to the Lents Farmers Market, and it had caught my eye on the way. I ended up walking out of the nondescript, quiet storefront with a heaping bag of fresh, wide rice noodles (sold 95 cents/lb.  – I had asked for 3 and walked out with 5, hence this continued, celebrated fixation) and a pound of equally fresh tofu ($1, but bring a container! they pack it in Styrofoam, shudder). They also sell rice sheets, and rice noodle rolls, but I wasn’t sure if they had a vegan version of the latter, as I saw a mention of pork filling.

Anywhoo, I’m almost in a state of shock over these soft noodles. You can obviously tell the difference between a package of fresh noodles (again, usually on Styrofoam) vs. dried, and these super fresh noodles just take the (rice) cake.

What I’m saying is, if you have access to fresh rice noodles, seek them out, or try making your own! They’re fresher, you get to buy in bulk, and skip excess packaging – win, win, win.

Next up in my rice noodlin’ meals: Pad Kee Mao, aka Drunken Noodles. Speaking of i eat food, the blog I just linked to..well, I’m loving that blog.

JC Rice Noodle

The Pad See Ew above started with scrambled tofu, seasoned with turmeric, black pepper, and soy sauce. It was modified from the Thai River Noodles recipe on About.com. The Karee Yellow Curry Noodles were based on these Khao Soi Yellow Curry Noodles. Both dishes utilize vegetarian fish sauce.

Some more shots of rice noodlin’, and a bonus behind-the-scenes look at the filming of the cinematic trailer for The Vegan Revolution….with Zombies.

Khao Soi Yellow Curry Noodles with Tofu

Khao Soi Yellow Curry Noodles with Tofu and assorted vegetables

Adapted from the Thai-Burmese style recipe on Veggie Belly and various others, based on my available ingredients and whim. Inspired by the notion of cauliflower + curry, a field trip in deep SE Portland to the Lents International Farmers Market for produce, great pour over-style Ethiopian Yirgacheffe from Nectar Coffee Co., and onward adventures to Fubonn. I’ve had curry noodles on the brain since dining at In the Bowl in Seattle this past Spring.

Khao Soi Yellow Curry Noodles with Tofu

Ingredients:

  • 1 tablespoon canola oil
  • 1 clove of minced garlic
  • 1/2 cup sliced yellow squash (I did half circles)
  • 1/2 cup sliced carrots
  • 1/4 head of cauliflower, chopped into florets
  • 1/2 cup shredded swiss chard (including stalk)
  • 1 diced jalapeno
  • 1 tablespoon yellow curry paste
  • 1/2 teaspoon Indian curry powder
  • 1 tablespoon + 1 teaspoon soy sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon vegetarian fish sauce
  • 1 teaspoon brown sugar
  • 1 cup coconut milk or light coconut milk
  • 1 cup water
  • 3-4 oz dried vermicelli rice noodles (use more or less depending on how soupy you want the finished product)
  • 1-1.5 cups of sliced fried or fresh tofu
  • handful of torn fresh basil leaves

Garnish:

  • Chopped basil or cilantro (look, I’m only typing it because it’s traditional in this dish)
  • Lime wedges
  • Sriracha

Instructions:

  1. Sauté the garlic in oil over medium heat for 1-2 minutes.
  2. Stir in the curry powder and paste.
  3. Add all of the vegetables, and cook for 7-10 minutes. Stir frequently; lower the heat if anything starts to burn.
  4. Pour in the coconut milk, sauces, brown sugar, tofu and water. Mix in and bring to a boil.
  5. Lower the  heat, stir in the noodles, incorporate with tongs, cover with a lid and simmer for an additional 5-10 minutes on low.
    • Alternately: Use pre-cooked rice or wheat noodles and add in at this point. Don’t cover the pot if you do this.
  6. Add torn basil or cilantro leaves, incorporate and serve.
  7. Garnish individual portions and add soy sauce, lime and/or hot sauce as desired.

Just pretend that’s cilantro on top…

Vegetables:

From the Lents Farmers Market:

Utilized Sauces, etc:

The small Fubonn haul, which most certainly includes a smoked vegan ham tube. Plans forthcoming. Isn’t Ota’s new package adorable?

Some more from Lents:

I picked up beets and jalapeño peppers at the farm below (currently infusing cayenne and jalapeno tequila at home).

This is my patience. Bell peppers, please!

-

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine

Like This!

clean out the fridge Pra Ram style noodle dinner

fridge food

Quite recently, I purchased peanut butter after forgetting it existed for a couple of months.  I was glad I did, because it came to the rescue the other night on an almost too-warm-to-cook, clean-out-the-fridge-for-dinner evening. I was grasping for ideas and near gasping for breath until I remembered that I had just enough odds and ends of vegetables and to lightly cook and pair with an easy peanut sauce.  The sliced tofu was the last piece of Nasoya extra firm that had been marinating in a light fishy mixture of crumbled nori, soy sauce, vegetarian fish sauce, mirin, and fresh ginger.

The completed meal was reminiscent of Pra Ram, but served with buckwheat rice vermicelli, as opposed to a bed of greens or steamed rice.  I dig this type of vermicelli because it’s cheap, versatile, and remains sturdier vs. the traditional rice version – especially as leftovers.

Satisfyingly served at room temperature, and sprinkled with gomasio.

clean out the fridge

The extra peanut sauce is requesting some satay action. Dip party to commence.

Picture 020

One last thing – I’m quite possibly in love with my new tablecloth.

Veganized Dharma Ration: Macaroni & Cheese Supper

Warning: Simply put – don’t read this if you’re just starting LOST.

It’s a wonder what one can do with their emergency powdered soymilk and stash of nutritional yeast. I’m glad I always travel prepared, just in case my fate is to crash on a mysterious island that cures my woes and never stops testing me.

Dharma Macaroni & Cheese Supper (vegan style)

Sorry, the lighting in this hatch sucks!

This is actually the Lower Fat New Farm Mac & Cheeze, my favorite vegan mac, made with whole wheat shells. I’ve been joking with my fellow LOST fanatic friend, Joanna, that I’m going to make one LOST meal a week during the final season.  I’m already a week behind, but I think Mr. Cluck’s Outback Combo Seitan may have to be next.

there’s a recipe for tangerine teriyaki sauce in this post

Tangerine Teriyaki Soba with Tofu, Cabbage and Spinach
teriyaki tangerine soba

I’m giving myself a little pat on the back because this was the best clean-out-the-fridge dinner I’ve made in a while. Really, I’m giving Isa a pat on the back, because I was clearly inspired by test recipes I’ve made for her new book. It’s such a positive influence already! There’s tofu, sautéed cabbage, spinach, garlic,  ginger, and soba noodles, topped with some spur-of-the-moment teriyaki sauce.  I’ve been on a spending hiatus and have been focused on throwing odds and ends into scrambles, stir fries and risotto.

Tangerine Teriyaki Sauce (small amount for 2 servings, double as needed)

  • 2 tablespoons tamari
  • 2 tablespoon rice vinegar
  • 1 teaspoon brown sugar
  • juice of one small tangerine
  • dash sesame chili oil (or quick dash of sesame oil and chili paste)
  • 1/2 tablespoon cornstarch

Whisk together. Heat briefly on the stove or in the microwave. Add to your stir fry after everything is cooked, toss, serve, smile, eat, take a walk, sleep.

If I hadn’t already added a lot of minced garlic and ginger to the stir fry, I would have added it here!

Next up is another hodgepodge dish – Chickpea Breaded Seitan Tenders

chickpea baked seitan

It’s boiled seitan cut into strips, and breaded with a mixture of ground, roasted chickpeas, nutritional yeast and seasoned breadcrumbs.  They were simply dipped into vegetable broth, breaded and baked at 400F for 20 minutes on each side.  Basically, I was on a roasted chickpea kick, and then fell out of it and ground them to make a super-protein-ist meal.

And here’s Zelda doing one of the things she does best, investigating a plate with greens.  From The  Urban Vegan: Sloppy Joes – these were so easy to whip up!

-Sorry, photo unavailable-

They were a little sweet for me, so next time I’d cut down the sugar a smidgen.  Served with grilled creminis and kale salad ala The Ruby Dragon – with avocado, sea salt and fresh lemon juice.  I’ve been on a roll with that this past week!  I really like that the avocado doesn’t brown and I can keep a big bowl of it around.

Coming soonLOST themed party snacks, GALORE.  My friend Susie is in town and we’re hosting Benjamin Linus Throws a Dinner Party this weekend.  Dharma labels make me happy.

Anatomy of a Grocery Trip: Fubonn

Ginger Soba with Bok Choy

tester

I broke in my shiny new camera this past weekend on an epic adventure with Ms. Strawberryrock (more to come, obvs) and a dedication to Asian noodle dishes after a trip to Fubonn for groceries.  The dish above is a test recipe for Isa Chandra Moskowit’z current project, a low-fat cookbook.  I can’t say much, but there’s a lot of satisfying ginger and bok choy action going on.

Wandering Fubonn….

Fubonn trip.

I  picked up:

  • buckwheat soba
  • rice vermicelli – I’m obsessed with the idea of making Tofu Buns at home.
  • agar powder
  • frozen gluten – I think I’ve finally found the type that the late Nhut Quang used in their addictive BBQ Roasted Gluten I miss so.
  • fresh ginger – so inexpensive here!
  • fresh udon noodles – for a quick recipe in The Kind Diet I’ve been eyeing.
  • vegetarian fish sauce – to complete my collection of vegetarian mushroom oyster sauce and vegetarian hoisin sauce.
  • lychee drink – to have on hand for lychee martini desires, clearly.
  • gyoza wrappers – for Thanksgiving!
  • tapioca starch – restocked
  • frozen bean curd sheets – for excitement! for stir fries! for soup!

veggies. Having quick access to stellar local produce, I couldn’t bring myself to buy the veggies I wanted for a recipe yesterday, wrapped in plastic, unnecessarily on Styrofoam or just having seen better days, so I skipped.  I hit up New Seasons on my way home.

sweet! It’s been a couple months since I searched the frozen faux meat aisle of Fubonn, and I excitedly noticed a new addition: frozen lemongrass gluten sticks! on sugar canes! as seen at Asaase Ital (jerk seasoned), Van Hanh and numerous vegetarian restaurants in NYC, among other places.  I passed trying to be economically wise, but I will not resist on a future visit.

-

Thanks for the reading the new site!

Is anyone else having issues viewing it on google reader? The top links should work, I need to remove the way bottom one (it’s part of the layout, um, bear with me).

This should be the link for Google Reader.

RSS Feed.

Bookmark and Share