The plant based nurse

My family's excellent adventure to better health!


6 Comments

Soup’s on! Scott Yum Soup, that is…

img_20161106_202405My husband was craving noodle soup this week and I finally decided to make it for him. Two bowls later, I’m not sure if I really made it for him, or for myself!
One of my favorite soups is the Vegetarian Tom Yum soup at our favorite local Thai restaurant but I have not been able to recreate it. I prefer to make soup at home when I can since the restaurant versions are usually higher in sodium and it’s fun to experiment and have a new soup every time I make it.
The first time I attempted a Thai soup, I used a recipe that a friend shared with me but it didn’t have quite the zing we were looking for. Finally, my husband Scott said he thought some fresh lime juice would give it that missing flavor we were craving. I don’t expect this will be the same soup the next time I make it, and I hope that if you make it, you will play with it and make it your own. You can use whatever veggies you like or have in your fridge, add and subtract ingredients as you like and share it with your friends and family!
Here is my version of Tom Yum Soup which I call “Scott Yum Soup” named for my husband Scott. I finally looked up Tom Yum soup and it appears I am missing lemongrass, so maybe next time!
img_20161106_195546
Ingredients:
64 oz veggie broth
3-4 chopped green onions, white and green parts
1 or 2 thinly sliced carrots
4-5 sliced mushrooms (use whatever variety you prefer)
2-3 tablespoons of fresh ginger, peeled and grated with a ceramic grater or minced in a mini chopper
1-2 cups chopped baby bok choy
1 cup chopped cilantro
1 teaspoon low sodium soy sauce or Braggs Liquid Aminos
1 teaspoon miso
3-4 oz rice noodles or brown rice noodles
Juice and zest of 1 lime
1 teaspoon Sambal Oelek
Optional: Cubed tofu (extra firm) I like to use an 8 oz pkg of already cubed tofu tofu to make the job quicker. You can use the tofu plain, but I like to drain it and add a splash of low sodium soy sauce, sprinkle the tofu with Chinese Five Spice and bake it on parchment paper for about 20 min at 450 degrees in my toaster oven.
Directions:
1. Pour the veggie broth into a nice big pot on medium heat
2. Add the green onions, carrots, mushrooms, fresh ginger, bok choy, soy sauce and miso and  bring to a gentle boil and cook for 5-10 minutes.
3. Turn the burner off, then add the tofu and the noodles. The rice vermicelli I use just needs to sit in the hot broth for about 2 min. Be sure to follow the directions for whatever kind of noodles you use.
4. Add fresh cilantro to taste, reserve some for garnish at the table
5. Add the sambal oelek, use less if you don’t like spice and more if you love it!
6. Add the lime juice and zest and serve!
7. Serve with extra Sambal Oelek , cilantro, and fresh lime wedges or slices if desired.
A second bowl? I think I will!
20161106_195358
Always remember to– Have fun with your food and enjoy!
PhotoGrid_1478481222494.jpg
Advertisements


Leave a comment

Cheap-Ass Fake-Ass Veggie Biryani from my plant-based husband

20161017_191901

Yes, he can cook! My husband made me a delicious veggie biryani tonight. He calls it Cheapass Fakeass Veggie Biryani. Cheapass because it is a very inexpensive and fakeass because it might not pass the test of authenticity in an Indian kitchen. However, I loved it and wanted to share it with you because it’s a no fuss dish that is delicious and can be made in minutes. Here’s his recipe!

Cheap-Ass Fake-Ass Biryani   -by G. Scott Hayes

Well, we’ll see how this goes. I didn’t keep track of my amounts. I should’ve known Jean would want to blog this.
Start with an onion, 2 cloves of garlic, and 1 1/2 cups of raw Basmati rice.
Dice the onion, mince the garlic and sauté, adding several shakes of your favorite curry powder–we like Penzey’s.

Add a couple extra shakes of fenugreek if you have it. That’s the one spice that I think makes curry taste like curry. Add the raw rice and sauté with the onion, garlic, and spices,

adding water and cooking according to the package directions.
While the rice is cooking steam some vegetables, frozen or fresh, in vegetable broth. I used
frozen Potatoes O’Brien (with onions and peppers!) 1 carrot (peeled and sliced), about 1 cup frozen broccoli, 1 c. frozen cauliflower, 1/2 c. frozen peas, and 1/4 c. of frozen corn.
20161017_191750
Throw in a few raisins and cashews while you’re at it. I wish I had thought of that when I
was making it. Sprinkle in some more curry powder with the vegetables.
20161017_192027
When the rice and vegetables are done, combine them in a big fancy bowl so Jean can take
pictures.
20161017_192355
You can adjust the spices at the table if you want extra kick. We added some Sriracha sauce and I sprinkled some extra curry powder on my dish.
Thanks to my plant-based husband for a great dinner and for sharing his recipe!
Remember to have fun with your food and enjoy!


3 Comments

Cooking all day without cooking ALL day!

A couple of weekends ago, I decided that in addition to cleaning out the basement to get ready for the waterproofing company, I was going to cook for my husband and I all day Saturday since we were both going to be home all day for the first time in a long time. Breakfast is tricky since I usually eat the same thing every day, oatmeal with bananas, blueberries, and raisins and my husband is not a fan. He usually has a sprouted grains bagel. So the challenge was to make something totally different. I was also participating in a challenge on Engine2extra.com that was called Camp E2X. One of the assignments was to make a recipe from “My Beef with Meat” that I had never made before, so it was off to the breakfast section of Rip’s book. It turned out I had all of the ingredients for the Spicy Bouldin Scrambler. Perfect! This harkened back to the old days when we would have omelets on the weekends.

It was a pretty easy and quick recipe. I just had a couple of things to chop, some onions, jalapeño, garlic and some tomatoes to add on top.

OnionsMBWM

While the tofu was draining, I got some diced potatoes out of the freezer, added some extra peppers and garlic powder and popped them into the toaster oven.

potatoes

After I pressed and drained the tofu, I mixed the nutritional yeast with herbs and spices to coat the tofu.

tofu

I thought it was a little too much yeast, but I carried on and enjoyed the aroma of the spices and fresh garlic. The scramble was easy to heat in a nonstick pan and before you know it we had a breakfast fit for a queen!

scramber plate

It did turn out we could have enjoyed the scramble with a lot less nutritional yeast but I was glad I tried something new and will adjust the recipe next time.

I spent the day in between meals going to the local farmers market and giving away and selling things we will never use again, like an ice cream maker and a turkey fryer! We never did fry any turkeys but used to use it for large batches of wings. Now we eat cauliflower wings!

20150822_093144 20150822_093150

turkey fryerIce cream maker

Before I knew it, it was time to make some lunch. I looked around and I had some whole wheat pasta, some red ripe tomatoes from the farmers market and some broccoli and broccoli greens in the garden just waiting to be picked! I sautéed some onions, garlic, peppers and tomatoes in a little veggie broth, added some fresh chopped tomatoes and oregano and then a can of crushed tomatoes. If you like fresh basil, add it at the end for a great fresh flavor.

tomatoes and onions lunch sauce luch

I chopped up the broccoli and greens and added them to the pasta water the last minute or two of cooking.

broccoli lunch pasta with broccoli

This whole lunch took no time at all and it was satisfying and delicious.

Lunch bowlMy husband told me not to bother cooking supper since I made such a big lunch and we could have leftovers but I was determined to make 3 different meals so we would have leftovers during the week. We love Indian cuisine and I made one of our favorite recipes from “The Starch Solution,” Festive Dal Soup. It was super easy in my Instant Pot. All the ingredients go in and I simmer it on the slow cook setting, et voilà, fabulous supper in less than an hour served over basmati brown rice. We love spicy dishes so I always add extra chili paste in the dish and at the table. I also added some curry powder this time.  For the greens I used broccoli greens, what else!

dal

I cooked all day, but spent very little time in the kitchen and we had 3 great nutritious meals plus leftovers for lunches or dinners during the week. I also had a nice surprise from my neighbor Charlie. He was afraid this unusual bird was going to be thrown away and he thought I would like it, so he brought it over to my picnic table. It was a bright spot in a busy day and this little bird really is growing on me!

bird

Just a closing thought. Cooking plant based foods is SO much more than just nourishing and healing our body and soul but can also help to heal our planet. This mug we received with our last spice order from Penzey’s is a great reminder when I need a push to get in the kitchen,

“Heal the world… cook dinner tonight”

Heal the world cook dinner tonight

Remember to have fun with your food and enjoy!