Today’s Vegan MoFo Theme: You’re snowed in and can only use ingredients in your household. What do you make?
Brainstorming ideas for this topic, I just thought to myself about foods I used to make in college. Pastas and stir fry were both easy things for me to create, though back then they probably tasted like garbage. They are both something you can wander around your kitchen, pull pretty much anything off your shelves, and make (an at least okay-tasting) dish with. You have to try pretty hard to jack this up.
It doesn’t ever rain in California. I don’t know if you’ve heard, but we are pretty sepia out here. When I moved here the grass
was green, trees were flourishing, and everyone had smiles on their faces. Now people’s houses are burnt down, all the grass is dead, and the trees are slowly dying too. It’s a pretty dire situation, and besides price increase in certain items and water, we haven’t specifically been affected as of yet, luckily. Before I continue on this tangent, my point is that we don’t ever get rained in, or snowed in for that matter, though snow does fall in some parts of California (just not here).
Instead of rained in/snowed in, I am often “lazy’d”-in. Meaning I am too tired to put on clothes and leave the house. It’s my inner teenager coming out, but I know you all do it too, so I ain’t ashamed! This was conveniently one of those nights, and went right along with our theme here for the Vegan Month of Food (that’s almost over! omg). If you’re ever at home, and have no idea what to make… the most basic of basics is to stir fry some veggies. Even if you only have one kind, like lettuce, you cannot go wrong. Tonight I had quite a few; bean sprouts, carrots, bamboo, cabbage, spinach, cauliflower, red onion, and green onion. Not to mention I (surprise!) had some flat noodles too! Do you ever find something you didn’t know was in there? Thank you pantry.
Once you chop everything up (the labor part…), start by putting your tougher veggies into your wok, like the cauliflower, carrots, etc. Once those break down a little, add the softer items like cabbage and spinach. Sautee on medium heat for about 5-7 minutes, then stir in your sauce. The sauce doesn’t look like a lot at first, but it spreads out pretty evenly among everything once you toss it in the wok.
The sauce is as easy as dumping all of the following into a bowl, swirling with a spoon, and dumping on your veggies, post stir-fry:
- 3 tablespoons peanut/almond/cashew butter (we used almond)
- 2 tablespoons brown sugar (mmmmmmm..)
- 1/2 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1/2 cup sriracha
- 1 tablespoon chili paste (we like it HOT)
You can serve this on anything you have; white rice, brown rice, soba noodles, hell… even spaghetti would work. You’re trapped in your house remember, so times are desperate! What did you all make?