Monday: Recipe Day

Vegan Goodness:

Today we ate:

  • Peanut butter toast and a soy hot chocolate (for mom) and Smoothies for LP and his dad.
  • Leftover Lentil Salad over lettuce and tortilla chips for lunch
  • Pretzel sticks and Skittles for a snack (for mom) and crackers and applesauce for a snack (for LP).  And, yes, I’m kind of embarrassed about the skittles.
  • Stir-fried noodles and bok choy (with edamame on the side) for dinner
  • Some peanuts and chocolate chips for dessert (for mom!)

Money Matters:
During the month of June we have a bigger budget than we will in July.  This is partially because I am still working, and there are costs that come with that (transportation, classroom materials, meeting co-workers for weekly Friday breakfast, etc.)  So, rather than be completely limited by our “Year of Family” budget, we are simply trying to be more aware of our spending this month, and trying to cut down on “extras.”

Today we spent the following:

  • $12.87 for food to bring to my classroom parties this week
  • $17.58 for groceries (some basics like soymilk, bananas and Earth Balance.

Monday Munchies: Recipe of the Week

We first started making this stir-fry when we got loads of bok choy in our CSA box last year.  Now it is one of our favorite go-to meals and it is definitely a favorite of LP!  This recipe is adapted from The Asian Vegan Kitchen

Noodle and Bok Choy Stir-fry

  • Servings: 4
  • Difficulty: medium, because of the chopping
  • Print

Noodle and Bok Choy Stir-fry

Ingredients:
About 9 oz of dried udon or soba noodles
2 TB canola oil (you can also use peanut oil if you choose)
3 cloves of garlic, minced
1/2 inch cube of fresh ginger, minced
1 carrot, julianned
2 oz of bamboo shoots, sliced
6 dried shiitake mushroom caps
2-3 cups (depending on their size) of bok choy, sliced (including some stalk and all the greens)
1 TB soy sauce
1/4 tsp pepper
1 tsp toasted sesame oil

Directions:
1.  Start a pot of water boiling.  Cook the udon or soba noodles according to package directions.  While waiting for the water and cooking the noodles, prep the veggies.  If the noodles finish before the rest of the stir-fry is ready, drain them and rinse them in cold water.

2. Put the dried shiitake mushrooms in a bowl or mug, and then pour boiled water over them.  Make sure the mushrooms stay submerged in the water (we sometimes put a tea strainer over them).  Let them hydrate until ready to use – about 10 minutes usually works.  When the mushrooms are reconstituted, pull them out and slice them thinly.  Save the soaking water.

3. In a wok or large skillet, heat the oil to a medium high heat.  Saute the garlic and ginger for 10 seconds.

3. Add the carrot, bamboo and shiitake.  Stir fry for 3-4 minutes.  Add the bok choy and stir fry for another minute until heated through.  Add 1/4 cup of the leftover mushroom liquid and pepper.

4. Toss in the cooked noodles and the soy sauce.  Toss to mix.  Turn the heat off and then add in the toasted sesame oil and toss to coat.  Then, serve!

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