Vegetarian Pho (Pho Chay)

I just winged this recipe with what I had in the pantry and fridge.  I would have added tofu if I had any on hand.  Please feel free to improvise.  This recipe took me about 15 minutes to make and I think it was better than the Pho I get in our local restaurants.  I may try to make Vegetarian Spring Rolls with Peanut dipping sauce next. 🙂

100 grams or 1/2 package of Bean Vermicelli or Rice Vermicelli

Enough water to cover

3 Cups Organic Vegetarian Broth

or 2 Cubes Pho Chay Soup Seasoning in 3 Cups Water

2 TBS Vegetarian Mushroom Flavored Stir Fry Sauce

A couple of dashes of Bragg Liquid Aminos or Soy Sauce

1/2 Cup Thinly Sliced Onion

1/2 Cup Thinly Sliced Mushrooms

1/2 Cup Thinly Sliced Green Bell Pepper

1 to 2 TBS Olive Oil

Sliced Jalapeno, Lime and Cilantro to garnish

Soak the Vermicelli in water for 7 minutes then drain and discard water.  Put broth or soup cubes and water in pot and bring to a boil, stir in the Vegetarian Mushroom Flavored Stir Fry Sauce and Liquid Aminos add the Vermicelli and cook for 3 minutes.  Meanwhile stir fry the vegetables in hot oil for a few minutes.  Add the vegetables to the Vermicelli and Broth.  Divide between 3 to 4 bowls. Top with sliced Jalapeno, a squeeze of Lime and Cilantro.

Crispy Kale Chips

Oh my goodness!  How did I survive all these years without kale?  This kale recipe is incredibly healthy, too.  Do yourself a favor and try some asap.  Here’s a quick way to prepare it.

1 Large Bunch of Kale

1 to 2 TBS Olive Oil

Sea Salt

Preheat oven to 275 degrees.  Wash kale and throughly dry (very important).  Tear into large bite sized pieces and discard the tough stem part.  Place on a large sheet pan and drizzle with olive oil then very lightly sprinkle on sea salt. Toss to coat.  Place in oven for 10 minutes.  Remove from oven and toss around so all kale will get crispy.  Return to oven and bake additional 10 minutes. Watch closely or it may get overcooked.

One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.

Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K — and sulphur-containing phytonutrients.

Carotenoids and flavonoids are the specific types of antioxidants associated with many of the anti-cancer health benefits. Kale is also rich in the eye-health promoting lutein and zeaxanthin compounds.

Beyond antioxidants, the fiber content of cruciferous kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw.

source: http://www.webmd.com/food-recipes/features/the-truth-about-kale