Jabchai

This is kind of an odd post, but we really like this dish. It just comes off the back of a Korean vermicelli package. We enjoy the vermicelli. It is made from sweet potato starch, and I tease the kids that they're worms! Yep, that's how we roll here at Chateau Chaos!!! :)

I cook the vermicelli according to the directions, then drain it. The directions on the back of the package call for meat, but we use tofu. We fry that up with some Bragg. I also stir fry an onion. When those are done I dump in the sauce which is:
2 tbsp Bragg Liquid Aminos
3 1/2 tbsp sugar
2 tbsp sesame oil
roasted sesame seeds (I use about 3-4 tbsp)
black pepper (I just dump in whatever I feel like! Helpful, no?)

After the sauce is mixed in, I dump the noodles in, and then put 1/2 pounds of spinach in. Turn off the heat and mix until the spinach is wilted. I also cook up some baby bellas in olive oil, lemon juice, and black pepper to put in mine.

That's it! Pretty simple, vegan, gluten free, and pretty healthy!

Moroccan-Inspired Lentil Soup

Tonight I made Moroccan-Inspired Lentil Soup out of Vegan on the Cheap. I really liked it, and it smelled incredibly fabulous cooking! I cooked some quinoa and put the soup (really more like a stew) over it. I am usually leery of dried fruit or fruit juice in savory dishes, but I was feeling adventurous. :) The dish is super healthy. It's filled with lentils, vegetables, and spices as well as dried fruit (I used raisins), fresh parsley, and a small amount of lemon juice. I, having seven people to feed, made more than what was called for, but I still have lots of leftovers. I know what the kids are having for lunch tomorrow! This dish makes a lot. My husband enjoyed it as well as my oldest daughter. The younger kids ate it, but I don't think they were as crazy about it. They didn't complain about it though, so that's good because they're going to get it again! This recipe is definitely a keeper. So far, I am liking this book.