Sunday, 11 November 2012

Gingery Bok Choy Noodles with Thai Broccoli

Taking a leaf out of Appetite for Reduction pg176, I made this delicious noodle stir-fry. The recipe calls for a few lovely fresh Bok Choys, an onion, ginger, garlic and soy sauce.
I specially bought some Gluten Free and Vegan King Soda noodles, organic brown rice noodles.
The noodles came in 3 individually wrapped portions...three is a random number
It was definitely a quick weeknight meal, as apposed to a fancy dinner party meal. It was lovely to have a nice oriental flavour, I followed the recipe and i would suggest being heavy handed with Garlic and Ginger, and I also added some of the Vegan Chinese Mushroom sauce too.
I made some Thai Green Broccoli to go with it. 
 In a sauce pan heat some Thai Green Curry paste for 5 minutes and adding 1/2 a cup of coconut milk to make this sauce, add some pre-steamed Broccoli and coat.
*Tip: I freeze coconut milk into little ice cube trays once I have opened a can. This recipe uses 3 Ice cubes of coconut.

I really enjoyed this, but I needed the addition of the vegan oyster sauce, my partner isn't the biggest fan of Bok Choy in the first place and I like my veggies crunchy. The leaves turned into silky spinach-like greens and the stem a nice crunchy mouthful, most people would probably cook the stem a little longer than I did.


Butternut Squash Mac and Cheese

I was really inspired by the PPK Roasted Butternut Alfredo post, also recently made by Vegan in Brighton, I decided it was time to make some pasta! 
So with my new love of Macaroni, I made a delicious creamy pasta.
I also added some leek instead of onion and made a lightly cheesy sauce to go with it all.
I would love to say this is the end of my Butternut addiction, but I just finishes making soup and still have one whole squash left!