Vegan pho

My daughter and I made this for lunch today (using the proper noodles this time), and it turned out so delicious. Time to reshare.

lushesfood

vegan pho-5

If you don't already have all these whole spices, you can pick up a cute little packet like this in an Asian grocery. If you don’t already have all these whole spices, you can pick up a cute little packet like this in an Asian grocery.

vegan pho-1

They said it couldn’t be done!

Ok, ok. ONE person told me it couldn’t be done. In kind of a patronizing way. So I say to that one person: PHBLTTT! In any case, there are Buddhist Vietnamese who have vegan pho once in a while themselves, so this is already a thing.

I am a little sad that I used the last of my flat rice noodles in a spicy coconut soup, so my pho has — ahem– somen noodles in it instead. WHA?? I know, I know. But just look past the noodles! Look at the broth, the cilantro, the chilies instead! We do what we can after all. We do what we can…

Behold, my vegan pho recipe!

Ingredients
Serves 4 small bowls or 2…

View original post 475 more words

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Sweet and spicy plantain

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plantainplantain-2

I love the crunchy saltiness of twice-fried green plantain (tostones), but when you leave your plantain to sit and sit and sit, its thick green skin yellowing, browning, and finally turning charcoal black, then it’s time to fry up some sweet, caramelized tastiness.

Per 2 plantain:
1/2 tsp salt
1/2 tsp sugar
1/2 – 1 tsp chili powder
1/2 tsp ginger powder
olive oil, peanut oil, or coconut oil for frying

1) Peel and slice 2 very ripe plantains (or leave them whole, or halve them depending on how you would like to serve).
2) Put in a container/bowl and sprinkle salt, sugar, ginger, chili and mix gently till evenly coated.
3) Cover and let sit for a few minutes.
4) Heat up about 3 tbs of oil in a heavy-bottomed skillet (enough oil to cover the frying pan).
5) Fry the plantain on each side till golden brown and sticky. Serve with a bit of extra sea salt if you like.