Stir Fry Vegetable Lo Mein

NEW CRAVING ALERT!!!

Stir Fry Vegetable Lo Mein.

After my husband and I decided to change our way of eating and refrain from all the seafood. We found that vegetable stir fry was quick simple and delicious. There is an endless combination of vegetables that you can use. My husband and I experimented with squash, zucchini, peppers and the list goes on.
  This time I wanted to stick with the traditional Asian variety of stir fry and make a lo mein. I had a pack of udon noodles I purchased from Whole Foods.  I bought this when I  was planning to try to make a pho so they were vegan. I believe traditional lo mein noodles are made with eggs. I would suggest that if you are going to use the udon noodles to stir fry them on medium to high heat for a short time because they can become overcooked rather quickly.
   Since we started doing stir fry we never used traditional soy sauce or any other sauces that can be found in the Asian aisle at the grocery store. We keep it simple adding our own mix of spices and Mr. Braggs' amino acids. It has that delicious soy sauce taste without any of the bad stuff.
 

For this stir fry I decided to keep it simple when it came to the vegetables.
1. Cabbage (I used purple)
2. Okra (Just because I love it)
3. Bella mushrooms
4. Red onion
5. Chopped garlic
6. Broccoli
7. Green onions

For this stir fry I added to sugar to my mix of spices. I found that is what many other YouTubers were doing in their stir fry vegetable lo mein videos. Sugar mixed with the amino acids (soy sauce alternative) really brought out the flavor, therefore I would definitely recommend this. Also I noticed that they added the green onions last and did not stir fry it for that long after. This made the flavor and the color of the green onions really shine in this dish.

Side Note: I don't use oil to saute or even stir fry I love Earth Balance's buttery spread and that is what I used as my "oil" for this stir fry.

This recipe is so simple and easy. Its great for when you want something light with great flavor. I will definitely be experimenting more with stir fry and noodles.

Curry Tempeh

Throughout my eight months of this pregnancy all my vegan cravings have been fulfilled except for one. My caribbean heritage has left me with a craving for coconut rice and beans, plaintain, johnny cakes, and all of my Hondurean favorites. I decided I couldn't wait until after my baby is born and my mom comes to help and cook some of my favorites. I had to get in the kitchen and do some experimenting. One of my favorite jamaican restaurants located in Florida makes this fabolous curry tempeh. The flavors are so rich its hard to believe its vegan. My husband and I decided to make it ourselves the only dilemma was that there are no recipes for this dish that we can find online. We watched a few different curry recipes on youtube and decided to blend some of them together and add our own twist. I decided to share it so that others who like to experiment with tempeh or who just want to try something new will enjoy.

Ingredients (sorry no measurements all seasons to taste):
1. One package of Tempeh
2. Curry Powder
3. Allspice
4. Salt
5. Black pepper
6.Garlic powder
7. onions
8. Garlic
9. Scallions
10. Fresh thyme
11. Non-chikn bouillon cube
12. Fresh lime juice
13. Earth balance buttery spread
14. Coconut milk


First thing we did was chop up our onions, garlic, scallions and put them in the food processor. We also added the thyme, allspice, ground ginger, and the non-chikn bouillon cube. This created a paste.

We cleaned out the food processor then slightly blended the tempeh just to chop it up a little. I added lime juice and curry powder to the tempeh.

In a pan we melted about a tbsp of earth balance then added a heaping tbsp of the paste and curry powder. Once that got hot we added the tempeh. Unlike chicken tempeh does not make its own juices therefore we added some vegetable stock more earth balance and just a little coconut milk. I used SO delicious culinary coconut milk but you can use some from the can if you prefer. Next time I may use more coconut milk but I needed the rest for my rice and beans.

Let this cook on medium to low heat for 20-30 minutes or even longer to let the flavors marinate and blend. Along side some rice and beans with plaintains it is wonderful!