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Most days I am lucky to work from home and decide what I want for breakfast lunch and dinner at a moments notice.

Since returning home from Italy 5 weeks ago I was re invigorated to cook healthy meals based around vegetables. Being Vegan was a challenge overseas with

Italian restaurants being a little taken aback at the idea of no meat or cheese. Suffice to say, the menu got a bit boring after a while.

My other motivation is to return to a race weight that will see me perform better in my race goals. 

I need to consider flexibility with ingredients which often meanswhatever is in my fridge, bang for my bowl, protein, fats, carbs, timely and mostly the YUM factor.

Let me share with you a fresh winter warmer that makes me full yet doesn't leave me feeling sluggish and ticks all the requirements.

You could make this in bulk and pop it in containers, ready for lunch in the office.

ingredients

Ingredients:

Vegetables... Chopped/sliced/diced/juillene/spriralised…whatever you want to add and however you want to chop it.

  • Snow peas
  • Carrot
  • Cauliflower
  • Mushroom
  • Broccoli
  • Cabbage
  • Capsicum
  • Zucchini

Plus...

  • Tofu, any type, any size, your choice…or you could add chickpeas!

Herby Jerby flavour zing...

  • Handful mint
  • Handful coriander
  • Shallots
  • Garlic clove
  • Chunk of ginger
  • Red chilli
  • Lemon peel piece
  • Lime peel piece
  • Tbsp of coconut cream the full fat version
  • Tbsp of soy sauce
  • Juice of half lemon and half lime
  • Tbsp olive oil
  • Half a cup of vermicelli rice noodles prepared in tea cup of boiling water with ginger tea (Just
  • enough to cover)

Garnish...

  • Corriander
  • Tamari toasted seeds
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Step 1.

Boil water, add to cover your dry rice noodles in a teacup with ginger tea, or you could use lemongrass and ginger tea. Leave sit whilst your prepare vegetables.

Step 2.

Prepare your vegetables.
I julienned the carrots and snow peas, finely sliced mushrooms, capsicum & cauliflower and I spiralled the zucchini.
Put these aside for later.
Chop up your tofu and leave this for later too.(how much depends on how many you are serving or how hungry you are)

Step 3.

Dice, slice, chop chop chop all your herby herby mix until it smells awesome and your cuts sting!

Step 4.

Grab a wok, heat it up on medium to begin, I use olive oil but you could use coconut.
When oil is warmed up add the zingy herby mix and sauté lightly.
Add Tofu, mix in so that the flavour permeates into it.
Now add your veggie mix. I just through it all in.
Before stirring, Add your wet ingredients (coconut cream, juices, soy sauce),now stir these in.
Drain most of your water from the noodle / tea bag cup (removing tea bag) and now add this with a bit of ginger water to the top of your wok mix.

IMG 0928 2Don’t go crazy with stirring. Just let it cook, a few quick stirs, leave it alone, and when the vegetables are cooked to your liking & /or the liquid has reduced to a creamy zesty salty sauce you are good to go.

Pop in a bowl that makes for easy eating, garnish with coriander and seed mix.

All this takes me about 10-15 mins. I use one board for everything, one wok, one tea cup, one knife, one wooden spoon and a bowl to serve up in.

Dishes are minimal and taste is BIG.

If you are looking to make this more energy dense, you could add more noodles, or if you are not vegan, add some chopped up omelette mix like in fried rice.

Hope you enjoy.

JayDee the VeGee