1/2 portobello mushroom, sliced
1/2 avocado, sliced
4 slices of red bell pepper
whole wheat bread
1) brush olive oil on mushroom and bell peppers.
2) on medium- low heat, cook the mushrooms and bell peppers in a pan. set vegetables aside.
3) brush olive oil on bread. toast bread in pan.
4) assemble sandwich by layer a slice of toast, avocado, spinach, peppers, mushroom and the other slice of toast.
i love pho!!! pho is a vietnamese beef noodle soup garnished with mint, basil, lime, and bean spouts. i researched on different pho recipes online and put this recipe together.
this is my first attempt trying to cook pho. with all the spices that are used in this dish, it was quite overwhelming and discouraging. although i could have easily gone down the street from my place and ordered vegetarian pho for $4.00 (pho broth is usually made with beef broth and there’s no compassion in that!), i was determined to make this dish! not only was it DELICIOUS but it’s VEGAN! when you’re actually making the broth, the spices may seem overpowering but when all the ingredients come together at the end, it all seems to balance out nicely.
5 star of annise
1 tbsp corriander
1 tbsp fennel
6 whole cloves
1 dried cardamon pod
1 cinnamon stick
3 inch sticks of ginger, peeled
1 white onion halved and peeled
8 cups of vegetable broth
1 stalk of green onions, sliced
1/2 white onion, sliced thinly
sriracha hot sauce
vegetarian hoisin sauce
Rice Stick Noodles:
Banh Pho Viet Mien Lao
** soak for 25 min
1) in a large pot bring vegetable broth, onions, and ginger to boil. add all of the spices, except the cinnamon stick, into the filter ball. add the filter ball to the broth mix and the cinnamon stick. cover and turn the heat down to medium low. simmer for about 20-25 minutes. when the broth is finished, take out the filter ball and spoon out the ginger, onions, and cinnamon stick.
2) while you’re waiting for the broth to cook, prepare soup garnish and soak rice stick noodles with warm water in a large bowl.
3) in another pot, boil water and add noodles. cook briefly for about 3-5 minutes.
4) when the noodles are soft, drain and spoon into a large bowl. add the pho broth and garnish with
1 large haas avocado
1/2 roma tomato, diced
1/4 white onion, diced
1 serrano pepper, diced (add as much pepper depending on how much heat you want)
1 lime, juiced
1/2 cup of cilantro, finely chopped
salt and pepper to taste
1) spoon out avocado in a bowl and smash with a fork until there all the lumps are out.
2) mix in the rest of the ingredients and add salt and pepper to taste.
2 oz of tempeh
2-3 cups of spinach
1/2 cup of cherry tomatoes
1/4 of a medium onion, sliced
1-2 cloves of garlic, finely chopped
1 portobello mushroom, sliced
1/2 red bell pepper, sliced
1 green onion, chopped
1/2 package of fajita seasoning
1/4 cup of water
chopped cilantro and serrano peppers, to your tasting
whole wheat tortillas
2 tsp of olive oil
1) heat olive oil in pan on medium heat.
2) saute onions, tomatoes, and garlic for 2-3 minutes.
3) add tempeh, water, and seasoning. cover and simmer on medium low for 3 minutes. constantly stir.
4) add the mushrooms and bell peppers. cover and cook for 3 minutes.
5) add spniach. cover and cook for 2-3 minutes. lastly, add the green onions, serrano peppers, and cilantro.
6) wrap in a tortilla and garnish with fresh guacamole. see posting for guacamole recipe. enjoy!
>for the past couple of weeks i’ve been studying for the art cset and have gone back to my college ways of eating!!! with not enough time to cook during the week i’ve been dining out like it’s nobody’s business!!! not only do i feel like i’ve gained a hundred pounds but i’ve been neglecting home cooked meals and updating my blog.
i just got back from the bahamas last week and it’s time to get back in the kitchen!!!