Pandor's Peacefully Spicy Noodles

This recipe is vegetarian. This recipe is easily made vegan.

Be creative in what you make this is a flavorful variation of the Shoyu Ramen. Use fresh ingredients that are around you. Listen to your intuition, use your knowledge of what goes together. This recipe is slightly spicy, and very tasty.

Ingredients:

Base (add first):

Water

Soy Sauce

Bullion

Sweet Onions

Ginger

Garlic

Add just before boiling:

Noodles

Carrots (Julienne)

Green Peppers (Julienne)

1 Egg (add last when heated stir well)

Spices:

(Touch of) Wasabi

Sea Salt

Pepper

Chives

Follow the ingredients list. Add in water, and then add enough soy sauce to make it change color. Be careful, and if you are not sure about the soy sauce taste as you add it in. Add bullion you can make this without it but it adds more flavor. Add in onions, garlic, and ginger then turn on the heat on high.

Just before boiling add in noodles, and then the add the julienned carrots and green peppers. Make them long and thin easy to pick up with chopsticks but not too big. You get a nice balance of fresh and cooked when you add it in near the end. When the noodles are soft enough, add in the egg and stir quickly.

Then add the spices and enjoy :)

Tip: Noodles are noodles. You can use linguine noodles, or you can pull ramen noodles out of the package and add the package as a replacement for the bullion.

Vegan Pot Pie

This recipe is medium difficulty. It is complex dish and takes approximately 45 minuets to prepare and 50 minuets to cook.

I used an over-sized muffin pan for my pot pies. Find a pie pan or something that would fit.

With this recipe you need to make it in several parts. First make and allow the dough to rest then, cut and sauté vegetables, then cook the sauce, and then put it all together.

Crust:

Flour
a banana (optional)
healthy amount of vegetable margarine
salt
hot water

Mix the dough but you don't need to over knead this recipe. The vegetable shorting will keep the dough very moist and easy to manage. First add the flour, then the salt and the banana. Then add the vegetable margarine in and mix well. Then add in the hot water. Knead the dough until there is not much loose flour, if it is sticking to your hands you need to add more flour. Dough sounds hard but it is very easy, its all about the balance of the flour and the water. Once it is together cover bowl with a damp towel to retain moisture.

Cut your vegetables:

carrots cut into rounds
minced garlic
minced sweet onions
vegan boca patties (optional)
portabello mushrooms
soy sauce
sage
thyme
parsley
salt
pepper

Chop your ingredients, sauté in vegan butter or olive oil. Adding in the carrots first followed by the garlic and onions, fake meat. Lightly drizzle soy sauce over the chopped mushrooms to give it a boost of flavor and darker color before adding it to the pan. Add in the spices, and then set aside. You can add salt and other spices when you add in some of the first ingredients to the pan.


Cook sauce:

water
crushed garlic
vegetable bullion
salt and pepper
rosemary
thyme
parsley
flour to thicken

Boil water with seasonings and garlic. Whisk the flour together with water in a separate dish to prevent flour lumps. Don't forget to taste and adjust to your liking.

Same concept, but with home made apple jam.

Construct your pot pie:

On a lightly floured surface separate the appropriate amount of balls of dough for your pot pies leaving a fair amount for the pie top. Roll out and place into the designated pre floured pie dishes. You can roll the bottom pie crust over the top and pinch it together for a nice seal. Don't forget to pot air holes on your pot pie with a knife. When you take it out once its golden brown let it cool. Warning the insides will still be steaming hot. Enjoy!

These vegan pot pies toppings are pinched together to close.

Vegan Pot Pie

This recipe is medium difficulty. It is complex dish and takes approximately 45 minuets to prepare and 50 minuets to cook.

I used an over-sized muffin pan for my pot pies. Find a pie pan or something that would fit.

With this recipe you need to make it in several parts. First make and allow the dough to rest then, cut and sauté vegetables, then cook the sauce, and then put it all together.

Crust:

Flour
a banana (optional)
healthy amount of vegetable margarine
salt
hot water

Mix the dough but you don't need to over knead this recipe. The vegetable shorting will keep the dough very moist and easy to manage. First add the flour, then the salt and the banana. Then add the vegetable margarine in and mix well. Then add in the hot water. Knead the dough until there is not much loose flour, if it is sticking to your hands you need to add more flour. Dough sounds hard but it is very easy, its all about the balance of the flour and the water. Once it is together cover bowl with a damp towel to retain moisture.

Cut your vegetables:

carrots cut into rounds
minced garlic
minced sweet onions
vegan boca patties (optional)
portabello mushrooms
soy sauce
sage
thyme
parsley
salt
pepper

Chop your ingredients, sauté in vegan butter or olive oil. Adding in the carrots first followed by the garlic and onions, fake meat. Lightly drizzle soy sauce over the chopped mushrooms to give it a boost of flavor and darker color before adding it to the pan. Add in the spices, and then set aside. You can add salt and other spices when you add in some of the first ingredients to the pan.


Cook sauce:

water
crushed garlic
vegetable bullion
salt and pepper
rosemary
thyme
parsley
flour to thicken

Boil water with seasonings and garlic. Whisk the flour together with water in a separate dish to prevent flour lumps. Don't forget to taste and adjust to your liking.

Same concept, but with home made apple jam.

Construct your pot pie:

On a lightly floured surface separate the appropriate amount of balls of dough for your pot pies leaving a fair amount for the pie top. Roll out and place into the designated pre floured pie dishes. You can roll the bottom pie crust over the top and pinch it together for a nice seal. Don't forget to pot air holes on your pot pie with a knife. When you take it out once its golden brown let it cool. Warning the insides will still be steaming hot. Enjoy!

These vegan pot pies toppings are pinched together to close.

Fresh Foods!

There is nothing, nothing that is better then fresh foods that are not processed. When you are cooking add as many 'true' ingredients are you can. These tomatoes were grown in the garden and then transplanted into a hanging garden in my office. The bottom has cherry tomatoes which I harvested many today. The top contains sage, aloe vera, some lemon trees and peppermint.

The peppermint grows fast, and takes over space. I will use peppermint in many ways so far I have made it into a tea. Fresh herbs are wonderful for medicinal purposes. Before science formulated pills, herbs were the medicine of the world. They work. Big pharm doesn't want you to figure out how to heal yourself.

The problem with western medicine is that they treat the symptom while often missing the cause. Holistic medicine means that you look at everything. You don't have to live in the world they set out for you, gross old processed food in boxes.

It is best to use food that was grown locally remember to look for Non GMOs for no genetically modified ingredients, and buy organic when you can.

I know many of you have heard this all before, but there is one more reason to eat like this. Your health. If you eat arteries clogging food you will be at a much greater risk for a heart attack as well as many other chronic diseases later in life. What we put into our bodies is fuel. Use the best possible. Why is fresh vegetables the best? It is made for us! The earth made the food for us.

Yummy Rice Sauce

Yummy sauce for rice! This recipe is Vegan - This recipe is easy

Cook Rice: Remember to use jasmine rice and buy them in large sacks from an Asian store.

Grill:

Portobello Mushrooms marinaded in dark soy sauce or regular soy sauce

Sweet Onions cut into rings

If you don't have a grill mince onions and slice mushrooms, you can sauté the garlic from the sauce base and the onions instead.

Sauce Base:

Minced Garlic

Water

Bullion

Soy Sauce

Sea Salt

Pepper

Chopped Walnuts

Sauce Thickener:

equal parts corn starch and cold water

Prep your ingredients, don't forget to permeate the mushrooms with soy sauce. Grill your onions and mushrooms. Then make the sauce base, adding the grilled food near the middle and saving the walnuts for just before boiling. When your sauce starts boiling add in the premixed sauce thickener, stir gently and allow to coagulate. Plate rice and spoon on top.