Hi Everyone,
Wow what a tumultuous time it has been. How are you all doing? Please write to me, I have plenty of time on my hands now and happy to answer any cooking questions and hand out tips here, there and everywhere.
As of last Saturday I like many others became unemployed. I am lucky to say this is the first time in my life I’ve been unemployed and while it felt super scary at first I am now just in the whole trusting that all will work out
I want to do a big shout out to Melanie Saunders from Engana Graphics for making these weekly blog posts still available to you all. With no income I thought I couldn’t continue to post weekly but Mel suggested it was important they continue at their regular consistency so you all get recipes each week so agreed to a meal exchange to make it happen. I am so very grateful to her as I was gutted at the thought of not being able to send you weekly recipes.
Thank you Mel.
Anyway while all of my courses are on hold I do have plenty of time and hopefully will soon start putting up a few videos on facebook. Starting in the next few days I will do a video (oh I’m scared) on sprouting. So make sure you are a member of the two Facebook groups I run;
An interactive group where random recipes are added from anyone in the group. Ask whatever question you like.
Where you can share recipes on given topics depending on what day of the week it is.
Todays Recipe
Well this blog was meant to go out last week but due to all the world wide kafuffle I didn’t get around to re making the recipe until just now so postponed it for this week. If you are struggling to get any ingredients email me and I will offer alternatives or work with what you have in your pantry.
Confession time again. The reason why this blog post is one week and day late is because I fudged up. I had it all planned to make this delicious dish, time to take the photo like I always do and this time it went wrong. I used two types of noodles and the vermicelli noodles cooked too quickly and to be honest I did not like this dish at all, I don’t like overcooked noodles.
So I did it all again yesterday and hey presto it worked and was delicious Phew, I just didn’t have the same ingredients as listed to take another photo.
I thought it was a great opportunity to let you know the truth of how it is for me. I love cooking and am a really good chef but hey at times I mess up and it’s all ok. It feels like a bit of a let down at first as the expectations of a good meal are high but then I soon realise that I am human too and not all things go well.
Don’t let this put you off making this recipe because now as it is, it is a really good recipe. Enjoy. It’s children’s recipes this week, I hope your family likes this recipe.
Me love Mi goreng, do you love Mi Goreng?
Which child doesn’t like noodles?
I used to love instant noodles as a teenager, until I found out how bad they were for me. These days I made all noodle dishes with gluten free noodles. If your children (or inner child) loves noodles and can eat gluten there are some really good organic Mi Goreng style noodles out there with no preservatives.
MI Goreng
I chose to use organic gluten free Pad Thai rice noodles as they are easier to work with.
Ingredients
2 tbsp tomato sauce (see recipe below)
1 tabsp tamari
1 chilli finely chopped (optional)
1 tsp of sesame oil
1 tbsp water if the sauce looks too thick
Tomato Sauce
4 tomatoes finely diced
6 dates roughly chopped
Few pinches salt
Splash of apple cider vinegar
For the Noodles
Olive oil or sunflower oil for frying
2 pieces of thinly sliced tofu per person (salted)
2 garlic cloves minced
1½ tsp grated ginger
200g mushrooms of choice
1 bunch baby bok choy or other Asian greens shredded fine
1 packet rice noodles
¼ packet Pad Thai noodles
2 large handfuls beansprouts or other sprouts
2 tomatoes finely diced
12 snow peas julienned or 12 green beans cut in half lengthways
Garnish
Lime wedges
Optional crushed nuts peanuts of cashews
3 green spring onions finely cut
Method
- To make the tomato sauce, place the chopped tomatoes, dates and salt in a saucepan and bring to the boil with the lid on. Then reduce to a simmer for 20 minutes. Blend with a hand held blender until smooth and add the apple cider vinegar.
- To make the Mi Goreng sauce, mix all the ingredients together and set aside.
- Heat up a large drizzle of olive or sunflower oil in a wok on a medium heat, then fry the tofu slices until crispy on the edges. Remove from the wok and set aside.
- Add another splash of oil to the heated wok/pan and then add the garlic and ginger. Cook for a minute, then add the mushrooms and Stir fry for a couple more minutes or until just cooked through.
- Add the bok choy or Asian greens, stir fry for another couple of minutes until wilted and then add the noodles. Pour in the sauce at this point and combine all the ingredients well.
- Serve the noodles in individual bowls with the slices of tofu on top and the spring onion, nuts and lime as garnish.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool
Please stay tuned also as once this is all over my classes will be up and running again and I would really love you to join me.
Stay well, eat healthy and hope you can enjoy the spaciousness that life is offering us right now. And if this is all too overwhelming please reach out.
Love Veet
