Mock Chicken Laksa

MOCK CHICKEN LAKSA

1 small sliced onion
2 cloves chopped garlic
2 tsp ground coriander
1 tsp ground cumin
3 cups of veggie stock
400g rice noodles, precooked in warm water and drained
2 cups coconut milk
1 Tbsp sugar
Black pepper & salt to taste
1 tsp curry powder
½ to 1 tsp chili powder
Handful mock chicken, fried (eg. rehydrated TVP fried in 'chickn' seasoning)
Broccoli
Large carrot
125g bean sprouts

Heat a little oil in a wok, and sauté the onions until they’re soft and translucent, stirring in the chopped garlic. Add the ground coriander and cumin, let it blend in for another minute and then pour in the veggie stock. Cover and simmer for 20 minutes.

Add the noodles, coconut milk, sugar, black pepper & salt, curry powder and chili powder. Cover and simmer for another 10 minutes.

Add the broccoli, carrots, bean sprouts and the pre-fried mock chicken. Continue simmering, covered, until the carrots are cooked but still crisp.

Garnish with coriander and spring onion.

Enjoy!

Chickpea and Leek Soup

This is the soup that I always make when I'm feeling sorry for myself.. or when I just want soup. The chickpeas have a nutty, creamy taste that goes perfectly with the buttery leeks. I would nearly go so far as to say this is my never-fail soup, but then I seem to recall a nasty incident about 3 years ago involving an exploding blender and second degree burns. I still have the battle-scars to remember it by. Hmm, I never did clean that ceiling... So, this is my once-failed, non-pureed soup. Who needs puree anyway when you have teeth? Enjoy!

CHICKPEA AND LEEK SOUP

1 small onion, diced

1 celery stalk, chopped

1 carrot, diced or sliced

1 small leek, sliced

5 mushrooms, sliced

1 can chickpeas, drained and rinsed

1 Tbsp flour

4 cups vegetable stock

3-4 Tbsp soy sauce, or to taste

Salt & pepper to taste

In a large pot, heat a generous glug of olive oil on a low heat and gently saute the onions for about 8 minutes, keeping the pot covered. You want the onions soft and white, not browned.

Increase heat to medium and add the celery and carrot. Saute until soft, adding a splash of hot water to help heat through.

Add leeks and 1 Tbsp butter or margarine, and stir until soft and cooked. Add mushrooms, and more olive oil if needed, and continue to saute until cooked, stirring occasionally.

Add chickpeas, vegetable stock and soy sauce, sprinkling in the flour and stir to combine. Lower heat and let simmer for half an hour.

Taste and adjust seasonings. Tastes even better the next day