Tag Archives: shitake mushrooms

Leftover rescue: Veggie Fried Rice!

We ordered some Thai food and were left with huge quantities of leftover rice. I’m not one to waste food so we decided to make it into a delicious meal. Usually we throw all of our leftover veggies into a lasagna but rice gave us a good reason for change.
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I combined some carrots that we shredded in our food processor with some flake red pepper, chopped onion and a couple of teaspoons of corn oil. I stirred it in our wok (thanks to my big sister for the awesome gift!) until the onion became translucent.
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Then I added some soy curls (use seitan if you’re sensitive to soy) and shitake mushrooms that Brent had reconstituted in our microwave with some bouillon and some frozen peas and julienne zucchini. When that had all gotten hot and steamy and the zucchini was soft.

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Then I dumped in our rice and seasoned it to taste with teryaki and tamari sauce.

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It made a great dinner, leftovers and might benefit from some pseudo-shrimp and sesame seeds when we make it again. It was so easy, I don’t think we’ll be able to resist the urge.

This is Christie and Brent, signing off!

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The Other Lazy Vegans: Veggie and Noodle Stir Fry

When I want something light, quick and easy I usually reach for a bag of frozen veggies and a bag of tofu shirataki noodles. Today I prepared the noodles by adding them to a large pan with a tablespoon of corn oil, some flake red pepper and vegan oyster sauce.

When that was hot and delicious looking I added a bag of Asian style veggies and stirred it until it was also hot and delicious looking.

We also added some frozen edamame and shitake mushrooms.

It took about 15 minutes, start to finish. Never underestimate the value of stir fry… and not just the nutritional value.

This is Brent and Christie, signing off!

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