Asian Glass Noodles with Tofu & Wild Greens

“Introversion - along with its cousins sensitivity, seriousness, and shyness - is now a second-class personality trait, somewhere between a disappointment and a pathology.”

— Susain Cain from her book, "Quiet - The Power of Introverts in a World That Can't Stop Talking"

Have you read the book above? It's really a very interesting exploration into introversion. As a profound introvert myself, I am learning quite a bit. It'd be impressive what an extrovert could learn from reading the book! Take my word for it and get it. Tell me what you think. Acquiring a more complete understanding of the ones you love and just everyday people in general (especially the wallflowers that often can be difficult to get to know and understand) is always a good thing. In fact, I recommended the book to my supervisor at work!

However, I haven't had much time to read lately. Nor cook, sleep, snuggle, or just in general kick back. I seem to need an uncustomary amount of the stuff. You know, just be alone. I'll decidedly lose my shit if I don't get to be by myself for just a little while within the next few days. It's been a full month of non-stopness (it's a word) and it's got to stop. Someone please put me in solitary confinement, or at least a timeout. Take me to my doctor's office so I can sit alone for two hours in that cold, tiny room while waiting for her to come in, you know what I'm talking about. Anything! I'll do anything! My battery is almost dead!

When life swings into full gear with intense social activities, triple-threat car problems, serious work changes, jury duty, and just general life quandaries...I tend to retreat into my shell of calm. Irish exits (minus any drunk insinuations) become my norm and in an effort to quiet my life, I quiet myself instead, and become almost mute. This can be misinterpreted as "grumpy" and/or "moody", so I do try to rein it in a bit. I couldn't actually be mute in real life. That probably wouldn't go over very well. Does anyone else have these problems?

Yesterday was the beautiful rehearsal dinner for my best friend's wedding. Todd and I had to eat before we dashed over there #lifeasavegan, so while he was commuting home I whipped up this scrumptious glass noodle dish and took advantage of some chickweed before the frost comes!

That, my friends, is chickweed. Which I adore with all my little heart. The flavor is devilishly earthy and green, and eating it makes me feel like a real wild woman!

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Asian Glass Noodles with Tofu & Wild Greens

by Katie @ Produce on Parade August-1-2014

This quick asian dish is infused with ginger, garlic, lime, and sweet chili. Studded with browned tofu, kale and wild greens are strewn throughout the chewy, flavorful glass noodles.

Ingredients

• 6 oz. dry glass noodles (mung bean thread noodles)
• 1 Tbsp. sesame oil
• 10 oz. extra firm tofu, pressed and diced
• 2 Tbsp. hoisin sauce
• 2 Tbsp. sweet chili sauce
• 2 Tbsp. soy sauce
• 1 Tbsp. agave nectar
• 1 Tbsp. minced ginger
• 1 lime, juiced (scant ¼ cup)
• 2 garlic cloves, minced
• Dash of crushed red pepper
• ½ bunch of kale, de-stemmed and torn
• 1 large handful of wild greens, washed well and chopped (chickpea, arugula, purslane, lamb’s quarters, spinach, etc.)
• 2 splashes of soy sauce
• sprinkling of sesame seeds, for garnish

Instructions

Bring about 6 cups of water to boil for the glass noodles. Place the dried noodles in a large bowl and cover with the boiling water. Allow to rest about 10 minutes, then drain the noodles and set aside.Meanwhile, heat the sesame oil over medium in a large frying pan. Add the diced tofu and sauté about 8 minutes, until browned.In a small bowl, whisk together the hoisin sauce through and including the crushed red pepper. Set aside.Now, add the torn kale to the tofu. Throw in a splash of soy sauce and cover. Cook for about 3 minutes, until the kale has wilted. Transfer the kale and tofu mixture to a large serving dish.Add the wild greens to the now empty frying pan along with a splash of soy sauce and sauté for one to two minutes, until wilted. Add to the tofu mixture.Pour the sauce into the frying pan and bring to a slight boil, then remove from heat.Mix the glass noodles into the tofu and greens mixture along with the sauce. Toss with tongs to combine.Serve hot with a sprinkling of sesame seeds.

Details

Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Yield: 6

German Word of The Day

Overwhelmed --> überfordert (uber-four-dort)

Good Deed of The Day

Read this article on 30 Things You To Stop Doing To Yourself from Lifebuzz. 

Thai Glass Noodle Soup

Who knew that glass noodles were actually mung bean thread noodles?? 'Cus I didn't, and now that I do...I think I'll need professional help. I. LOVE. GLASS. NOODLES.

I never knew what glass noodles really were. I thought they were cellophane vermicelli noodles, which, are not available at any Alaskan store I've ever been to. And I was right, they are cellophane vermicelli noodles! But, I failed to realize that they're one in the same with mung bean thread noodles. I saw these bean thread noodles yesterday at the store and Googled them on the spot (it's how I roll) and the rest is sweet, sweet history. Expect many more glass noodle recipes in your future...you've been warned.  

A creamy, Thai influenced soup filled with stir-fry vegetables, cubed tofu and chewy glass noodles. I love how quick this soup comes together and there's very minimal chopping. It's a great quick and easy dinner for a weeknight!

Thai Glass Noodle Soup

Serves 6

Notes: The glass noodles will absorb a bit more liquid the longer they sit in the soup. Oftentimes the storebrand of Worcestershire sauce is vegan and I believe the Annie's brand has a vegan one as well. I really like Thai Kitchen brand of coconut milk. Before opening it, vigorously shake the can to mix it. 

• Noodles:
• 4 oz. glass or cellophane vermicelli noodles (mung bean thread noodles), dry
• Broth:
• 4 cups vegetable broth
• 1 thumb-sized knob of fresh ginger, peeled and minced
• 1 Tbsp. soy sauce
• 1 Tbsp. vegan Worcestershire sauce (storebrand or Annie's can be vegan)
• 1 tsp. turmeric
• 1 tsp. brown sugar
• 1 tsp. rice vinegar
• 1 tsp. Hoisin sauce
• 1/4 tsp. fresh chili paste
• Conclusion:
• 12 oz. frozen stir-fry vegetables (about 3 cups)
• 1 15 oz. can full-fat coconut milk
• 10 oz. extra firm tofu, cubed small
• 1/2 lime, juiced
• fresh cilantro, chopped (garnish) 

Bring a teapot full of water to a boil. Place the dry glass noodles in a large bowl. Cover with boiling water and allow to sit for about 6 minutes. Drain and set aside. 

In a large soup pot, bring all the broth ingredients to a boil. Stir well. Reduce to low and add in the vegetables. Allow to cook for about 5 minutes. 

Remove from heat and add in the remaining conclusion ingredients except for the cilantro. Stir well and add in the cooked glass noodles. 

Serve hot and topped with fresh cilantro!

Good deed of the day: Please, please, pleeease sign this petition on Change.org! It seriously took me 5 seconds (yes, I counted) and you will be my hero, and also a hero for these poor little ducks. So please, just do it! Petition on Change.org - Stop Torturing Ducks for Foie Gras

German word of the day: Glass noodles --> Glasnudeln (pronounced: glassnoodlein) - yep, even the Germans have a word for these addictive noodles!

[yumprint-recipe id='81']

Thai Quinoa Burgers

I'm not really big on vegan burgers. Of any kind. Homemade, store-bought, restaurant. I have nothing against the vegan burger. I'm pretty sure it just has something to do with my disdain for sandwiches. I'll just say it...I don't like sandwiches. I know. Am I even human? I don't know anymore.  Well, these Thai Quinoa Burgers, if only for a moment in time, make me forget how much I don't prefer an entree squished between two wads of bread. These are the freakin' bomb, people. They're just as a vegan burger should be. Delicious, hearty, full of flavor, and they stay together beautifully. There's nothing worse than a crumbling vegan burger patty, truly.  

What I especially love about these burgers is that they are very healthy, super easy to make, hold together well, protein-packed, crispy on the outside, and not at all dry.

What's not to love? You have to try these!

My new favorite vegan burger.

Thai Quinoa Burgers

Makes 6 patties

Notes: You'll have a bit of leftover quinoa. That's a good thing! I put mine in the freezer and then when we need it, you're already good to go!

• Flax egg:
• 1 Tbsp. ground flax seed
• 2 Tbsp. water
• Quinoa:
• 1 cup quinoa, dry (I used red)
• 2 cups water
• Patty:
• 1 cup old-fashioned oats, dry
• 1 15 oz. can of chickpeas (garbanzo beans), rinsed and drained
• 1/2 medium yellow onion, diced
• 1/2 cup fancy snow peas, chopped
• 1/2 cup fresh cilantro, chopped
• 3 garlic cloves, chopped
• 1 Tbsp. red curry paste
• 1 Tbsp. soy sauce
• 1 Tbsp. agave nectar
• 1/2-1 Tbsp. fresh ginger, chopped
• 1 tsp. ground cumin
• 1/2 tsp. kosher salt
• 1/4 tsp. ground black pepper
• 1/4 tsp. fresh chili paste
• Assemble:
• 6 burger buns
• BBQ sauce
• spinach or lettuce
• mung bean sprouts

In a small bowl, whisk together the ground flax and water. Set aside to rest for at least 10 minutes.

In a medium saucepan, bring the rinsed quinoa and water to boil over high heat. Turn down to a simmer, cover and allow to cook for about 15-20 minutes or until tender. Fluff with a fork and set aside.

In a food processor, pulse the oats until they are coarsely ground. Add the remaining patty ingredients, including the flax egg. Process well, until smooth and thick. Once the quinoa is done cooking, measure out 1 cup and process that in as well, until well combined. Freezer or refrigerate the leftover quinoa.

Preheat oven to 350 F and coat a baking sheet with a non-stick cooking spray.

Heat a large frying pan over medium heat with a splash of olive oil. Using a 1/3 measuring cup, form the burger mixture into patties and fry for 1-2 minutes on each side, until browned. Repeat until all the mixture is gone. This should make about six patties. 

Once they are browned on both sides, place on the baking sheet and bake at 350 F for about 10 minutes, until golden and crispy. 

Assemble with a bun, and topped with BBQ sauce, spinach or lettuce, and sprouts if you wish.

Or, it's just as fabulous without the bun! They'd be great in a wrap too, I should think!

Bonus points for sprouting your own mung beans, like I did. I'll try not to be too excited or smug about that. In all honesty, I had no choice. Our stores up here in Alaska don't sell them anymore!