I hope that you all had a nice festive period and are now ready to return to the normal routines and start the new year. I've already been working for three days this week, and it was okay, but now I'm still happy to have this relaxing weekend. It's fairly sunny today, but also a bit chilly, so it's a perfect weather for January.
So how many of you are having Veganuary? I'm not taking part myself, because I have too much cheese left from the Christmas period, but I admire everyone who takes this challenge. There is also a dry January, which I have sometimes done, but I'm not doing it this year. I'm happy to see these initiatives to be quite popular though. I will try to be more healthy and frugal in January otherwise.
I recently made these Thai noodles just as a change to my usual Thai curries with jasmine rice. I used soya spaghetti as the noodles and fennel and red bell pepper as the veggies. It's basically one of my golden Thai curries, but with noodles instead of rice. It was a really nice vegan meal.
250 g tofu
1 fennel bulb
1 red bell pepper
2 cm fresh ginger
3 garlic cloves
1 red chilli
2 tbsp white miso
2 tbsp tomato purée
2 tsp palm sugar
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
½ tsp ground cinnamon
1 vegetable stock cube
1 can coconut milk
Chop the tofu into cubes and fry them in vegetable oil. Set them to side and mix them into the curry towards the end.
Also cook the noodles, cool them down and set them to side. They will also be added to the mix later.
Chop the fennel and bell pepper. Also chop the onion, garlic, ginger and chilli finely and start cooking them in a pan until soft.
Add the fennel and bell pepper and fry them for a while. Then add the seasoning and stir it in.
Add the coconut milk and let the curry simmer until the flavours have blended nicely. Add any more of the seasoning to taste.
Add the noodles and tofu to the mix and heat through.
Serve and enjoy!
Have a really nice weekend everyone!