Vietnamese Style Noodle Stir Fry

What an eventful week this was. First, I had my initial meeting with the University of San Francisco on the study I'm involved in, testing how yoga can improve female pelvic health. It's really exciting to be a part of this work and I am so grateful that my mentor Leslie Howard has brought me in to teach the study group. But driving from Monterey to San Francisco is a 2+ hour drive, (each way!)enough time to get bored with both NPR and music.  I'm thinking I need to invest in some books on tape. Got any good ideas?

Second this week, my eldest son got his report card and not liking what he saw, he threw it in the garbage. I am so disappointed. Not especially with the grades, but with his behavior. So we're spending a lot of time talking about satya and the way that being honest creates better relationships and better lives. It can be difficult to face the truth, but it is always a better choice than lying. I have seen this to be true in my own life, through all kinds of situations, and honestly believe that it is always worse when you lie.

 Part of the hard part as a parent (or a spouse, etc) is that you have to create a kind of trust when it comes to truth, an expectation that though you might be disappointed, the value in being told the truth is enough that you will be a reasonable person upon hearing it. Does that make sense? So I always tell my kids what my mama told me, "if you tell the truth, it might be bad. But if you get caught lying (and you will, eventually, be caught) it is going to be much, much worse."

Lastly this week, and most exciting, my husband finally broke ground in the backyard and started the long task of building my own little yoga shala. I am so, so, SO over-the-moon excited! A nice little place for myself, maybe some private lessons, which will double as a guest house for the many yogis and midwives that we have stay with us. (We seem to attract wandering vagabonds and adventure seekers, and love it).

This week's most popular dinner was Vietnamese style noodle stir fry. I don't actually know if this would be considered "Vietnamese" but it was the best approximation of a dish I order at our local Vietnamese restaurant.

I don't usually "shop" for stir fry ingredients,  opting instead for what's on hand, but I did go searching for some good noodles for this dish. I ended up choosing Chuka Soba noodles, and they were a big, big hit with the family.

Ingredients:
1 package Chuka Soba noodles
1 package of extra firm tofu, drained and cubed
2 tbsp. toasted sesame oil
1 inch piece of ginger, peeled and minced
3 cloves of garlic, minced
1/2 each red and orange bell pepper, chopped
Braggs Liquid Aminos or soy sauce
lime juice
5 tbsp unsalted peanuts
1/2 cup sugar snap peas
1 cup of napa cabbage, chopped roughly

Heat oil in a large wok and saute the tofu until browned. Add in the garlic and the ginger. Cook 1-2 minutes. Add in the bell pepper and peas. Cook another few minutes, until the bell pepper is just beginning to soften. Add in the soy sauce, lime juice and peanuts. Stir and cook until combined..

To cook the noodles, you simply boil them for three minutes then drain.

Serve the stir fry over the noodles, top with fresh napa cabbage and extra lime wedges for garnish.

Japanese Style Ramen

I am not afraid to admit that I've probably eaten about ten tons of Top Ramen in my life; first as an after school snack, then as a starving college student. But as an adult, I just can't bring myself to bring something so full of salt and fat into my home. Why is it that all of our childhood food nostalgia involves horrible, horrible things? (Like ho-hos, or twinkies, or instant oatmeal).

Fast forward to yesterday, where I found organic, authentic, Japanese style ramen! You have no. idea. how excited I was.  Aren't they beautiful?

To make basic recipe:

Bring 4 cups of vegetable broth to a boil and salt to taste. Reduce heat to simmer, and add in desired amount of noodles. Simmer for about 4 minutes, or until noodles are done. Ladle hot noodles and soup into bowl and top with your favorite toppings. 

I used celery, carrots, green onion, radish and a hard boiled egg. Delicious! A new, grownup version of the old favorite that I'm not afraid to feed my kids.

Stroganoff

Reminiscent of my childhood, I haven't had stroganoff since I became a vegetarian, almost 10 years ago. This version uses veggie sausage (I love Trader Joe's brand, they are so flavorful) but you can also use tofu, seitan or any other veggie alternative. Or leave it out and enjoy a mushroom stroganoff. It's up to you!

1 package veggie sausages, sliced

2 tbsp olive oil

2 tbsp butter alternative (optional, you can use olive oil here too)

1 onion, sliced

1 small package of sliced mushrooms

1 can lite cream of mushroom soup

1 cup lite sour cream

1 tbsp. flour

1 cup of veggie broth

1 tsp. creole seasoning

salt and pepper, to taste

Brown the sausage in olive oil and then remove from heat and set aside. Then saute the onions and mushrooms in butter until soft. Add flour and return sausages to the pan and stir to coat. Add in the broth and soup, simmer for about 10 - 15 minutes. Stir in the sour cream and cook on low for another 5 minutes. Serve warm, over noodles.