Tag Archives: vegan recipe

Pho Sho!

7 Jan


It doesn’t make sense how I made and consumed this healthy beyond belief Vietnamese Pho just one day before I became the victim of a flu that kept me on my couch for the next four days straight. Not, I realize, the most appetizing way to start off a piece about a wonderful soup– but it is what it is and that’s what happened.

I haven’t been sick like that in years, the kind of sick where my body is just too weak to function normally. It’s actually quite odd– being actively aware that your body is busy battling something beyond your reach, and with all that energy your body is putting into making you better its leaving you completely exhausted and feverish and freezing and weak, and there is just nothing you can do about that battle going on but sit under the covers on your couch, watch Netflix and drink juice. It’s a creepy reminder that you don’t really control your body after all. It’s as if your body has a higher level of consciousness  and it has told you, OK once I’m done doing what I’ve got to do, you can go back to your silly escapades again.

If anything, being very sick for only a few days is actually a blessing in disguise as it is a nice reminder of how sweet health is. For a few days you aren’t physically able to do anything, you just sit there under your covers watching as people go about their lives and their routines without you–going out and strolling the streets, picking up a paper and coffee, casually meeting friends for a beer, enjoying a day of work and then dinner… All simple take-for-granted pleasures. Not being able to participate in such things for a few days actually allows for a new sense of gratitude when you are back to your health.

So, as it turned out my New Years Flu  actually became a nice way to be more grateful for the simple things I do most days.

And back to the soup!

Pho! This was my first dabble in Pho and though I really enjoyed it I’d like to take some time working on a homemade Pho broth, which I’ll report back on. In the meantime, I just used a store-bought Pho flavored broth (Pacifico Organic Pho broth is available at Whole Foods- so are Pho brown rice noodles for a healthier noodle.)

Vegan Pho

  • Heat a soup pot filled with Vegetarian Pho broth
  • Add sliced carrots, edemame, shitake mushrooms to the broth (however many veggies you want- based on if you want a brothy soup or something with more bite.) Let this sit at a low heat for about 10 minutes until the vegetables are tender
  • Bring a second pot of water to boil, add pho noodles and boil for 1 minutes and drain
  • Toss noodles with a few tsp of sesame oil (optional) and split noodles into bowls (Note: Your soup bowls should be on the larger size)
  • While veggies continue to simmer, slice firm tofu and drizzle with soy sauce, and then add to bowls on top of noodles
  • Create a “toppings” buffet to add to your soup when it’s ready, include: lime wedges, chopped scallions, chopped cilantro, mung sprouts and Hoisin sauce, and mint sprigs
  • Ladle broth into bowls and add toppings. Eat with a large soup spoon and chopsticks.


East West Stuffed Portobello Mushrooms

27 Nov

I forgot to take a picture of the stuffed mushroom, so here is a picture of some nuts and my grandmothers & aunts & great aunts & my cousins & me that I keep in my kitchen.

You know what happened yesterday? I spent over an hour reading this blog thinking, Why don’t we update this blog anymore? And then I decided to make Alayna’s rosemary bread which is really, really easy to make and as I was mixing the dough I was thinking, I really still like all of these recipes that are on this blog. And then I started talking to Alayna and we were both like, Why don’t we update this blog anymore when we’re both such better cooks now than we were when we were writing this blog?

And so, hellllllo ladles wez be back!

Just because Alayna and I haven’t been posting for… err… about a year now, doesn’t mean we haven’t been cooking. Au contraire! Have we ever. So what we’re going to do is start updating Monday’s Soup again with whatever we have made that’s really awesome. Don’t gotta be soup, just gotta be good.

I also really want to do this so I can start stealing Alayna’s recipes again.

For those of you who are new here, let me tell you a bit about how Alayna and I cook so you know what you’re getting into:

  • We don’t use measuring cups or spoons because that would result in more dishes to clean. That means these recipes are really loose, add more of what you like, don’t add what you don’t like… this isn’t baking, it’s cooking so relax. (Well sometimes it’s baking but even then we don’t really use measuring cups.)
  • Alayna and I do not like to waste food, ever. This is less of an environmental/responsible conscious kind of thing (though there’s that, too) rather it’s more like, we’re really, really anal.
  • Alayna and I like to cook things that are both practical and wholesome. This is where our love for soup is really rooted- to make soup most of the time you really just use one pot. And then you get a whole delicious meal out of it. So practical! So healthy! So perfect!
  • Alayna and I really like to eat.

Alayna, please comment if I’m missing anything.

So anyways. Here we go again. Kicking this off are these amazing stuffed mushrooms I made last night adapted from the Moosewood Cookbook (I recommend!). Because this meal involved a lot of eastern flavors (e.g. miso, soy sauce, sesame oil & peanut butter) I wasn’t totally sure how this would come out. But it came out awesome. Gavin said, “This meal should go in the rotation.” As in, the rotation of dinners I make- that’s as big of a compliment as I’m going to get. It’s also, I just realized… vegan! But you really, really don’t realize that because it’s so flavorful and hearty and good.

Now without further ado…

East West Portobello Stuffed Mushrooms 
Serves 2 people who eat a lot, or 3 normal people
  • Preheat the oven to 350, oil a baking sheet that will hold 3 portobello mushrooms
  • Make brown rice (use about 3/4 of a cup of dry brown rice)
  • In a large bowl crumble 8 oz of tofu, 1 red diced red pepper, 1/2 a can of water chestnuts, 3 diced scallions, 2 tbsp of peanut butter, 2 tbsp of miso, some diced ginger, 1 tsp of sesame oil & mix well
  • Twist off the mushroom stems and place them gill-side up on the oiled pan, in a small cup stir 3 tsp of sesame oil & 1 tbsp of soy sauce brush this onto the mushrooms. Then mound the fillings on top of each mushrooms (I had extra and just put it on the baking sheet to heat up with everything else.
  • Bake for 35 minutes
  • Meanwhile! in a small sauce pan mix 1 cup of unsweetened apple juice, 1 tbsn soy sauce, 1 tbsp rice OR cider vinegar, some grated ginger, 1 tspn sugar and put on low heat
  • Slowly pour in 1 tbsp of cornstarch dissolved in 1 tbsp of cold water– mix for about 1 minute over heat

To plate:

Put down a handful or two of fresh spinach, then pile on a serving of the brown rice, then top on the stuff mushroom, then sprinkle everything with the sweet & sour sauce. Add soy sauce if you’d like, to taste