Veggie Numz

It's been a pretty relaxing day for me.It's been SNOWING where I live and as much as I dreaded it and said I didn't want it to come... I secretly have been enjoying it all day! shh don't tell anyone though.

I have two paintings that I have to finish really soon and I can't wait until they are complete!
I took painting this semester and thought I'd hate it, but of course I love it now. I've been stressing myself out over this last project..but I think it's because I'm trying to hard. I just need to step back and breathe I think.

So speaking about my paintings, I've had this weird thing where I'm slightly scared to share my art on here... so mayyyybe I will get brave and post a section about it soon.. eeeek!

At last, I do want to share with you my delicious dinner for the night. I ordered Pad Thai. I know I should have made it myself...but the combination of the snow, the music I've been playing, and my relaxation mode just told me to indulge. And there is nothing wrong with a little food indulgence for the soul :)

 

It was Vegetarian Pad Chili with mixed vegetables & tofu. I know that may sound gross to some.. and believe me I never thought i'd see the day where i'd order tofu! But it was lightly pan fried on each side and is actually reallyyy tasty!

I've attached my own recipe for a Vegetarian Thai Stir Fry... not exactly Pad Thai.. but either way it's SO good and I always enjoy making this. I hope you enjoy it too and maybe it will be a nice break from meat! ;)

     Veggie Thai Stir-fry with Rice

• 1 medium-size carrot, sliced
• 1-2 cups baby bok choy,
• 1 red pepper, cut into bite-size pieces
• 5-6 shiitake mushrooms, sliced, or left in halves or quarters
• 3 shallots, cut in thirds
• 1 small head broccoli, cut into florets
• 1/4 cup snow peas 
• 1 small zucchini, sliced 
• 1 thumb-size piece of or ginger sliced thinly (matchstick-like pieces)
• 3 Tbsp. white wine
• optional: handful dry-roasted unsalted cashews
• optional: 2 cakes of hard tofu  
• STIR-FRY SAUCE:
• 1/3 cup good-tasting stock (vegetarian or chicken stock)
• 2.5 Tbsp. soy sauce
• 1 Tbsp. lime juice
• 5-7 cloves of garlic, minced
• 1 tsp. brown sugar
• 2 tsp. corn starch dissolved in 4 Tbsp of water. (this is to thicken) or melt 1 TBS of butter mix 1 – 2 tbs of rice flour(or regular flour) to make a roux and add to sauce
• 1 red chili, minced, OR 1 tsp. chili sauce, OR 1/2 tsp. cayenne pepper

1. Start by making the stir-fry sauce. Place all ingredients - except garlic and cornstarch or flour mix- in a sauce pan over medium-high heat.

2. When sauce begins to bubble, reduce heat to medium-low. Now add the minced garlic and cornstarch (dissolved in water) or flour mix. Stir until the sauce thickens slightly - about 30 seconds to 1 minute. TASTE and adjust to your liking… more sugar, more spice.. or even add lime juice for a ZING

3. Take two cakes of hard tofu, and cut them in quarters, and keep cutting until you get bite sized pieces. Place a little peanut or coconut oil in a hot pan and stir fry the tofu pieces until they turn golden brown. Set aside.

*in the meantime cook rice as directed!

4. Next sauté carrots, ginger, and mushrooms for a few minuted. De-glaze pan with a little wine.

5. Add the remaining veggies and the sauce. Cook until tender. Add cashews now and tofu if using!

ENJOY!!

xo  Laura