About life as a working mother of 4 children, in a middle of middle class neighborhood where dogs and children outnumber the adults and neighbors still bring casseroles to sick friends. Healthy recipes for working women many of which are vegan or vegetarian, Week in a day cooking, freezer meals, and the occasional party and or brag about children's accomplishments.
Gordon behind our house by the huge snow drift
Friday, March 11, 2011
Pronounced FUH... as in the F word without the K and BO. is a Veitnamese noodle soup full of vegetables that my kids will actually eat. Billy had one of his friends over tonight and they asked what was for dinner I said Pho... they were like... did you just swear at me?
Pho starts with a really deep, rich broth. Traditional Pho usually has fish sauce, which I find to be a bit strong for kids and sliced rare beef. I decided to try to make it vegan, just for fun. I made mine with vegetable stock that I enriched with garlic, ginger, shitake mushrooms and soy sauce. This takes a while to chop and prepare but i like to do a lot ahead of time and keep the rest in the fridge for making stir fry the next night. It tasted really awesome and I didn't miss the meat!
1 aseptic package vegetable broth
2 cloves garlic smashed and chopped finely
1 inch pealed ginger grated finely
Garlic chili paste
5-6 dried shitake mushrooms
2 tbs soy sauce
1 tbs olive oil or toasted sesame oil
Heat oil in a sauce pan and toss in garlic, ginger and chili paste, saute for a minute or so and then add broth and soy sauce and shitake mushrooms, turn heat down to simmer and cook for about 10-15 minutes... meanwhile get your veg ready
2 cups each chopped
2 cups sliced baby bella mushrooms (or whatever your favorite)
1 cup sliced baby sweet peppers
1 cup chopped cilantro
1 cup chopped green onion
2-3 tbs chopped fresh Thai basil
chili garlic paste
sliced baby sweet peppers
1 12 oz container of extra firm silken tofu, cut into tiny bite sized pieces
When broth has steeped for a few minutes, taste to see if it is spicy enough for you, you can always add more chili paste later, remove shitake mushrooms, de-stem and slice into pieces, add the sliced mushrooms, shitake mushrooms and bok choy to the pot and cook for 2-3 minutes add the nappa cabbage and noodles to the pot, let simmer for an additional 2-3 minutes.
Ladle into bowls and top with condiments of your choice. In the picture, I have baby sweet peppers, chili sauce, tofu, green onion and cilantro.