Vegan Chef of Kitchen Revolution Philippines – PART 2

 

Photo by: KitchenRevolution.ph

Marie Gonzalez runs a vegan gourmet company called Kitchen Revolution based in Alabang, Philippines. She  organizes and teaches vegan cooking and vegan baking workshops.

Below she shares her recipe for “Glass Noodle Salad”. Plus, a video Q&A about a common myth of her vegan lifestyle.
 
 

GLASS NOODLE SALAD WITH
VEGETABLES AND PEANUT SAUCE

About the recipe:

Glass noodles are gluten free, made from sweet potatoes, and can be found in Korean grocery stores. They make for an interesting change from regular wheat noodles, which can, more often than not, be quite taxing to the digestive system (the sauce is made with soy sauce which contains gluten; use gluten-free tamari or Bragg’s liquid aminos to make the dish completely gluten-free).

Play with the proportion of noodles and vegetables. I like 50% noodles and 50% vegetables so I can guiltlessly enjoy the best of both worlds. I also like to use colourful vegetables to capitalize on their anti-oxidants – red, orange, yellow, green, purple.

This peanut sauce is quite remarkable and can be used in many applications: smothered grilled or sautéed tofu; drizzled on sautéed vegetables; served alongside steamed vegetables.
 
 
Makes 4 to 6 servings

For the salad:

  • ½ of a 500-g pack glass noodles
  • Sesame oil to lubricate noodles
  • 2 packs snow peas, trimmed
  • ½ head purple cabbage, thinly sliced
  • ½ head pechay wombok, thinly sliced (can substitute Napa cabbage, bok choi, or kale)
  • 1 carrot, thinly sliced into matchsticks
  • 2 bell peppers (red and yellow), seeded, thinly sliced
  • ½ to ¾ cup peanuts, toasted
  • ½ cup green onions, finely chopped, or to taste
  • 2 bunches cilantro, finely chopped
  • Black sesame seeds
  1. To cook the noodles: bring a pot of water to a rolling boil. Throw in a palmful of salt. Add in the noodles and cook for 5 minutes or until tender. Drain well and rinse under cool water. Drizzle in enough sesame oil to lubricate the noodles.
  2. Place the noodles in a large mixing bowl. Drizzle in enough peanut sauce to coat.
  3. Mix the vegetables and more peanut sauce in with the noodles, together with half of the peanuts, the green onions and cilantro.
  4. Arrange the salad in a serving dish. Garnish with more green onions, peanuts, and black sesame seeds.

 
For the peanut sauce:
Makes 1 ¾ cups

  • 1/3 cup peanut butter
  • 2 cloves garlic, finely minced
  • 1 tbsp ginger, grated
  • 2 tbsp muscovado sugar or coconut sugar (can substitute any other sweetener)
  • 3 ½ tbsp soy sauce
  • 3 tbsp vinegar such as cane or coconut
  • 1 tbsp sesame oil
  • ½ to ¾ cup water
  1. In a bowl, whisk together the peanut butter, garlic, ginger, sugar, soy sauce, vinegar, and oil until smooth.
  2. Slowly mix in ½ cup of water until smooth. If you want the sauce less salty, add up to ¾ cup of water.

 
 
 
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Although recipes like the Glass Noodle Salad seem appetizing, some people would still claim healthy foods-including vegan ones are just too expensive to adopt in their lifestyle. On this video blog, Marie shares her thoughts on the cost of eating healthy.
 

Video submitted by Marie Gonzalez. Edited by Richgail of AstigVegan.
 
 
 
To see other guest posts, click here
 
 
 
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TJ & RG at AstigVegan would love to hear your own unique veg adventures to share with our readers.

 

Whether it be with an essay, photo, video, recipe,
we’re excited to feature you!

Just email us at astigvegan@gmail.com

 

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3 thoughts on “Vegan Chef of Kitchen Revolution Philippines – PART 2

    • Yup, sometimes I wish people would just connect the dots. Anyway, thanks for the tip! Flu season is almost over, allergy season is almost here. Let food be the medicine =)

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