SPICY 'GLASS' NOODLES WITH MINCE, dieters' delight with vegan/ carnivore options

A light, beautifully spiced summer salad with an exotic twist...

Prep-ahead Dieter's Delight Salad of 'Glass' Noodles with Spicy Mince.
Triple Duty: vegan or carnivore (Taster: 'Awesome flavours!')

This gorgeous spicy, sweet and refreshing salad - a cold version of the wonderful Thai Larb - is a delight.  It's free of high-sugar simple carbs (see simple vs  complex carbs below), is full of crunchy vitamin-loaded veg and is incredibly versatile.  It's also, despite being light, satisfying.  And though the ingredients list is longer than normal, it is wallet-friendly

The picture features firm tofu (making it vegan) but chicken, pork or beef mince can also be used.  The 'glass noodles' are made with green bean starch; they  can be replaced by egg noodles but will raise calorie levels. 

67 has given minimum and maximum amounts for those wary of/adore heat and offers alternatives for kitchens low on some ingredients.

Whatever your choice, the dish has minimal cooking; life will be easier if some steps are prepared the night before.

The salad is still fabulous the day after it's made or even the day after that so it could be worth your while to double the recipe.  It packs and travels well.  

Cost: £5'ish (7/23) depending on chosen ingredients 
Feeds: 2-3 as a main, double that for a side

Ingredients

Green Bean Vermicelli/glass noodles
 (Dieter's Delight)

   110-150gm/3.8-5.2 firm tofu, frozen & defrosted

   1 medium, or 3 small, packets green bean vermicelli (glass noodles) totalling 150gm/5.2oz  (see how to use your noodle/s)
   
   2 dried shiitake mushrooms, (OR 5 good-sized regular mushrooms)
   1/2 red onion, in small dice
   1.5 spring onions, white & green

   1/4-1/2 tsp chilli flakes or small fresh chilli, membranes & seeds removed, chopped finely
   1/4-1/2 tsp siracha sauce or tabasco
   1-2 tbsp soft brown sugar
   1/3 tsp fish sauce OR the zest and juice of a lemon Or 3/4 tsp hoisin sauce
   clove garlic, grated
   1/2 tablespoon grated, peeled fresh ginger
   zest and juice of one lime (this is essential)
   1-2 lemongrass (optional)
   1-3 tablespoons reduced salt soy sauce

   7 mint leaves (opt) 
   2 tbsp cilantro or parsley (opt)
   
   If not using above herbs, garnish with chopped parsley

  Handful: green beans or mange tout (strings removed)
               small cauliflower florets
               finely shredded red bell pepper
               grated raw carrot

Garnish: 
       generous handful roasted peanuts, oil and salt rubbed off, coarsely chopped 
       1 lime in 8 wedges

 Method:

LUXURY DATE & NUT CHEESE CRACKERS, vegetarian indulgence, Vegan opt, fat-free

Something special for a Valentine's Day: fabulous Fruit & Nut Crackers with cheese and wine before dinner, or after dessert....

Gorgeous Cheese Platter: Home-made Date & Nut Crackers with Balsamic Onion Cheddar, Camberzola, fresh dates, grapes, celery & walnuts
'Best I've ever had.' 'Very satisfying crunch; love the combo of dates, nuts & cheese.' 

Nothing pleases more than home-made crackers but these fruit and nut wafers are the stuff of heaven.  

They are a crispy take on fruit and nut breads, the usual posh complement to cheese.  

The crackers are crunchy and delicately earthy; they go beautifully with hard or soft cheeses.  Exquisite as they are, they will require a bit of a financial outlay if you haven't a store of nuts and seeds on hand.  That said, the recipe makes a good 50-70 crackers.  

The original recipe is from Canadian tv baking guru Anna Olsen; 67 has been meaning to test it for ages.  A few changes were made to take account of 67's cupboard stores.

All-told, the crackers are pretty healthy - no fat and lots of fibre.  Half the flour is wholemeal and the sweetener includes mineral-and-vitamin laden molasses.  Stick to maple syrup and plant yoghurt and the crackers become vegan.

Once the ingredients are on hand, the actual making of the crackers is easy.  There are two stages -  start the recipe a day in advance - but there can be a gap of up to 3 days - or longer - before stage 2.  The crackers can be frozen after the first stage. 

These crackers may not be suitable for children.


Cost:  £8-9ish, depending on what's in the cupboard (12/24)
Makes: 50-70 crackers; dough can be frozen 

Ingreds:
   70gm/2.4oz dried cranberries
   100gm/3.5oz finely chopped fresh or dried dates
   70gm/2.5oz pecans or walnuts
   100gm/3.5oz pumpkin seeds or mixed sunflower & pumpkin seeds

   1/4 cup/60ml maple syrup or runny honey
   2 tbsp molasses/black treacle
   2 cups/500gm buttermilk OR 1.5cups/375gm plant yoghurt mixed with 1/2cup/125gm water or dairy or plant milk

   150gm/5.2oz plain flour 
   150gm/5.2oz wholemeal flour
   1 tsp baking powder
   1 tsp baking soda
   1 tsp coarsely ground black pepper
   50gm/1.75oz soft brown sugar
   2 tsp orange zest   
   1 tsp dried cardomom
   1/2 tsp salt

Method:

1. Preheat oven to 180c/350f; grease the inside of a 2 litre loaf pan; arrange a long strip of greaseproof paper along the bottom of the pan, with an overhang at both ends
2. If fruit are dried, place in a bowl and add boiling water; leave 5 mins then drain to remove preservatives
3. In a large bowl, mix dry ingredients plus orange zest
4. In a separate container, whisk together buttermilk, molasses & maple syrup; add to dry ingreds and mix well 
5. Stir in fruit, nuts & seeds distributing evenly; the batter will be thick
6. Scrap into the pan; level the top with a spatula
7. Bake 50mins in centre of oven or until a skewer inserted into the centre comes out clean
8. Cool in tin 30 mins; remove tin; place on cooling rack; cool completely 
9. Wrap in clingfilm; refrigerate overnight or up to 3 days OR freeze up to a month.
10. When ready for stage 2, line two baking trays with greaseproof paper or silicone mats; preheat oven to 150c/300f
11. (If defrosting and using the entire loaf, remove from freezer at least a day ahead and leave in the fridge until ready to bake.) 
12. Take the loaf out of the fridge; using a sharp serrated knife, slice the loaf as thinly as possible.
    
     
13. Arrange on baking trays - they can be quite close together
14. Bake 20 mins first side and a further 20 mins on the other side 
15. Cool 

Comments:

• 'Best I've ever had. Really crisp & tasty & look really appetising as well.' Political Agent
• 'I really like these. They have a satisfying crunch but are not dry.  The combination of dates, nuts and cheese is really nice but I would happily eat the crackers by themselves.' Political campaign manager
• 'These are as good as those very expensive artisanal cheese crackers that only come in packets of 6!' 'Delicious'. 'Very nice.'  SSAFA Caseworkers for the military

Tips: 

1. The biscuits will keep a week in an air-tight container but may need to be re-crisped in a moderate oven 10 mins 
2. Raisons rinsed in boiling water to remove preservatives can replace cranberries

Notes:The crackers pictured were a leaving gift for Marcus, a retiring caseworker with a military charity. 

Moranna, Phillip & Marcus
 stalwart caseworkers for a London branch of SSAFA, the veterans' charity

                         Please leave a comment in the box below

SPICY GLASS NOODLES & MINCE SUMMER SALAD, Triple Duty, low cholesterol, high in complex carbs-

A light, beautifully spiced summer salad with an exotic twist...for vegans and carnivores

Dieter's Delight Salad of 'Glass' Noodles with Spicy plant or meat Mince.
Triple Duty: vegan or carnivore

This gorgeous spicy, sweet and refreshing salad - a cold version of the wonderful Thai Larb - is a real delight.  It's free of high-sugar simple carbs (see simple vs  complex carbs below), is full of crunchy vitamin-loaded veg and is incredibly versatile.  It's also, despite being light, satisfying.

The post features firm tofu (making it vegan) but chicken, pork or beef mince can also be used.  The green bean starch glass noodles can be replaced by egg noodles but will raise calorie levels. 

67 has given minimum and maximum amounts for those who are wary of/adore heat and also offers suggestions for alternates if your kitchen isn't stocked with some ingredients

Whatever your choice, the dish has minimal cooking; life will be easier if some steps are prepared the night before.

The salad is still fabulous the day after it's made or even the day after that so it could be worth your while to double the recipe.  It packs and travels well.  

Cost: £5'ish (6/25)
Feeds: 2-3 as a main, double that for a side

Ingredients

Green Bean Vermicelli/glass noodles
 (Dieter's Delight)

   110-150gm/3.8-5.2 firm tofu, frozen & defrosted OR chicken, pork or beef mince

   1 medium packet green bean vermicelli (glass noodles) (see how to use your noodle/s)
   
   2 dried shiitake mushrooms, reconstituted in 3 tbsp boiling water (OR 5 good-sized regular mushrooms)
   1/2 red onion, in small dice
   1.5 spring onions, white & green

   1/4-1/2 tsp chilli flakes or small fresh chilli, membranes & seeds removed, chopped finely
   1/4-1/2 tsp siracha sauce or tabasco
   1-2 tbsp soft brown sugar
   1/3 tsp fish sauce OR the zest and juice of a lemon Or 3/4 tsp hoisin sauce
   clove garlic, grated
   1/2 tablespoon grated, peeled fresh ginger
   zest and juice of one lime (this is essential)
   1-2 lemongrass (optional)
   1-3tablespoon reduced salt soy sauce

   7 mint leaves (opt) 
   2 tbsp cilantro or parsley (opt)
   
   If not using above herbs, garnish with chopped parsley

  Handful: green beans or mange tout (strings removed)
               small cauliflower florets
               finely shredded red bell pepper
               grated raw carrot

Garnish: 
       generous handful roasted peanuts, oil and salt rubbed off, coarsely chopped 
       1 lime in 8 wedges

 Method:

1. If using tofu: squeeze excess liquid out of the tofu (it's easier if the tofu has been frozen & defrosted) with both hands  
2. Throw 3/4 of the squeezed tofu in a blender;  process roughly until tofu looks like mince (or rub tofu between hands). Tear the rest of the tofu into bite-sized pieces. Set aside. 
3. Prepare lemongrass if using: remove the bottom couple of fibrous inches (the bulb), peel off brown leaves, bash with a rolling pin until the fragrance is unmistakeable, slice thinly.
4. Fill med pan with water; bring to a boil; add green beans/mange tout and cauliflower.  Return to the boil; cook 2-3 mins or until al dente; using a slotted spoon or spider, transfer to a bowl of ice water.  Cool & drain. Set aside. 
5. The above steps can be prepared in advance
6. Place noodles in a med bowl, pour boiling water over; leave 5 mins. Drain, blanche in cold water; drain again.  Snip here and there with with scissors; this will make the noodles easier to eat
7. Retrieve dried mushrooms from soaking liquid; squeeze out most of liquid; remove stems.  Pour mushroom juice through a tea strainer lined with a bit of clean j-cloth; save.  (If using fresh mushrooms, measure out 1/3 cup stock or water) 
8. In a small bowl, mix chilli, hot sauce, sugar, fish sauce Or lemon juice & zest OR Hoisin sauce, garlic, ginger, lime zest & juice, reduced salt soy sauce and mushroom juice; set aside
9. Heat a wok or large frying pan over high heat
10. Coarsely chop onions & mushrooms; add with lemongrass to blender; pulse or roughly process 
11. When pan is smoking, add 1 tbsp peanut or other light veg oil; add onion, lemongrass & mushrooms to pan
12. Stir fry briskly 1-2 mins; scrape contents into the bowl with chilli & other seasoning; stir 
13. Return pan to heat; reduce to med high; add rest of oil, tip to coat surface
14. Add tofu or meat mince; leave for a min to brown (raw chicken or beef will need a few more minutes) then briskly move round to prevent sticking 
15. Add bowl of aromatics plus mint & cilantro leaves if using; stir fry 1 min until cooked or heated through
16. Stir veg and spicy mince into the noodles. 
17. Dust with chopped peanuts and herbs.
18. Refrigerate at least an hour before serving, alongside small bowls of reduced salt soy sauce, oyster sauce and hoisin sauce, plus a platter of washed and drained lettuce leaves.

Note:

Simple vs Complex Carbs

Simple carbs are sugars; they appear in fizzy drinks, baked goods and fruit juices and should be avoided.  Complex carbs are high in fibre and starch; they have more food value, are digested more slowly and include: fruit, vegetables, nuts, wholegrains and beans.

 Non-meat dishes on NavBar: Recipes II/Vegan...

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This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.