konnyaku noodle salad -- hot or cold -- gluten free, grain free, vegan, footloose and fancy free ...

Fun with noodles.  I made a version of this in the summer with things that included baby cucumbers, corn, and chickpeas in addition to some of the other delicacies. The chickpeas were not texturally appropriate, but I enjoyed it otherwise. This version is a little more asian flavoured ...

1 package (400 g) shiratake (konnyaku) noodles

1 onion, finely chopped
1 carrot, finely chopped
2 tbsp coconut oil
4 tbsp cashews
4 tbsp almonds
2 tbsp black sesame seeds
1 cup frozen green peas

2 cups broccoli, cut into little wee bites

1 x 227ml container water chestnuts, sliced and cut in half


soy sauce
honey


directions:

1. sautee the onion and carrot in coconut oil with the cashews, almonds, sesame seeds, and peas. Add the water chestnuts, and some soy sauce and honey to season.
2. add the broccoli, cook to al dente
3. add the konnyaku noodles. Don't over cook!!!
4. serve

Lettuce Leaf Tofu Broccoli saute roll up

This is a fun and tasty dish that has appeal for all ages.


ingredients:

boston lettuce leaves, washed and dried to use as wraps

1 cup firm tofu (frozen and defrosted is also good), small cubes
1 small carrot -- 1/4 cup for colour
2 cups broccoli stems, small cubes
1 cup water chestnuts, small cubes
1 cup bamboo shoots, small pieces

tamari 2 + tbsp
honey 2 + tbsp
lemon juice splash
ground ginger pinch or two
1 tsp black sesame seeds
sea salt if needed
1 tbsp coconut oil


directions:

1. saute the tofu  and carrots in coconut oil with tamari, honey, a pinch of ginger and a dash of lemon juice. Make it good and saucy
2. add the water chestnuts and bamboo, as well as the sesame seeds
3. finally add the broccoli stems, and cook up until all the sauce is gone
4. serve in lettuce leaves (with a little extra tamari and honey sauce on the side if desired)

The leaves can be picked up and sort of rolled up. Yummy for all ages.

Soup with Coconut milk and Lime Juice -- vegan and delicious

This is kind of a big cheat loosely based on a list of ingredients for soup someone once said was their fave. I made it up as I went along, and have cheated pretty much the whole way. 

But, if you don't mind me saying: yummy


This was one of those times when my reckless experimentation proved wholly successful.


For my husband it reminds him of his favourite green curry from up the street, but sans heat. For me it's just a complex melding of many many flavours into a whole that is greater than the sum of its parts. Yay!! I love alchemy.

making the broth:

ingredients:

12 cups water

dried shiitake mushrooms sliced 1 cup

dried kombu -- 1 piece 6  inches by 8 inches

add

sea salt and black pepper

fennel seed

peanut butter 2 tbsp

coconut milk 1 can

lime juice 2 tbsp

salt 

black pepper

chili powder or chile pepper flakes

directions:

1. In a large pot place a large sheet of kombu (dashi kombu -- a kind of seaweed for making broth) and a cup of sliced dried mushrooms

2. add sea salt, black pepper, and fennel seed, and 6+ cups of boiling water

3. simmer for 1 hour and then let sit until it cools

4. remove the sea weed and the mushrooms, and strain the broth

5. to 6 cups of strained broth add 1 can (400ml) coconut milk, 2 tbsp peanut butter (smooth), 2 tbsp lime juice, and salt and pepper/ chili powder to taste

to serve the soup:

ingredients:

1 1/2 cups broccoli florets in small pieces

1 1/2 cups steamed gluten -- cut into small pieces. You can substitute tofu if you prefer 

1 cup bamboo shoots sliced

1 cup water chestnuts sliced

1 1/2 cups nappa cabbage sliced into small pieces
1/2 cup carrot sliced

4 tbsp each green onion, basil leaves, and chilantro leaves finely chopped

To serve:

1. Bring the finished 6 cups of broth to a simmer, and adjust seasoning with lime juice, salt, and pepper. Feel free to add chili pepper flakes if you don't have a three year old

2. add nappa cabbage and carrot pieces and simmer for 10 minutes

2. add bamboo shoots, water chestnuts, and gluten

3. let simmer for 10 more minutes
4. add broccoli and simmer for 5 minutes

5. add basil leaves, chilantro leaves, and green onion, turn off the heat and let sit 2 minutes

5. serve, making sure you get some of each of the goodies into each bowl.

It really is pretty darn fabulous.