Recipes

Vegan/Vegetarian Pho Recipe

Vegan/Vegetarian Pho Recipe

Serves 2

Ingredients:

2 tablespoons coriander seeds

4 whole cloves

4 whole star anise

1 cinnamon stick

1 quart vegetable stock, preferably homemade

1 small onion, peeled and quartered

one 3-inch chunk of ginger, peeled and smashed with side of knife

2 tablespoons ketjap manis (dark and sweet Indonesian soy sauce)

2 cups chopped bok choy

1 cup frozen shelled edamame

approx. 2 oz. rice noodles or cellophane/bean thread noodles

1-2 tablespoon cilantro, chopped- for garnish (optional)

1-2 tablespoon chopped green onions (white parts only), minced- for garnish (optional)

1/2 lime, cut into wedges

Sriracha chili sauce to taste

Method:

1. Heat a cast-iron skillet or frying pan over medium heat. Add the coriander seeds, cloves, star anise, and cinnamon stick and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices into a bowl to avoid burning them and set aside.

2. In a large pot, add the toasted spices and all ingredients from stock through ketjap manis and bring to a boil. Reduce the heat to medium-low and let simmer for 20 minutes.

3. Taste the broth and add more ketjap manis, if needed. Strain the broth, reserving the solids. Chop the onion and ginger and add them back to the pot with the bok choy and edamame and cook for 4-5 more minutes. Remove from heat.

4. Add the noodles and allow to sit for a few minutes while they soften.

5. To serve, ladle the broth into bowls. Divide the bok choy, edamame, and noodles evenly into each bowl. Sprinkle on the garnishes and add sriracha to taste. Squeeze lime juice to taste over the top of your bowl before eating.

Via Los Angeles’ April Food Blogger, Winnie Abramson of Healthy Green Kitchen

Winnie Abramson launched Healthy Green Kitchen in 2009. It is where she shares her passion for home cooking, holistic nutrition, and green living. She enjoys sharing her favorite healthy, seasonal recipes on the blog, as well as her adventures in organic gardening, backyard chickens, and beekeeping. Being a busy woman, most of her recipes can be made in less than half an hour. Winnie lives in NY’s Hudson Valley with her husband and two kids, plus her dogs, cats, turtles, chickens and honeybees.