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August 20, 2012 in Blog

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I seemed to have missed out on a weekly post, quel horreur! The veganing is still going steady and thank you so much for all the recipes, food and other suggestions, they have been a great help and motivator.

I think the main thing I have noticed about going vegan is that I have become a lot more aware about the food choices I’m making and bad food habits that I had before. I don’t think you really realise how much junk you eat until you stop. That’s not to say that I ate terribly before, but I did often get the occasional cake or banana bread. These snacks have now been replaced by fruits and nuts, and I’m starting to feel a bit like a small woodland creature. I think that sometimes people who go vegan do not eat enough necessary vitamins and protein and so lose weight in an unhealthy manner. However I feel I’m still eating all those necessary goodies, but I’ve cut out the sweet temptations that I had before.

To have a little more factual information in an otherwise pretty fictitious blog, I’d like to have a little talk about our good friend, tofu. Tofu originated in China (surprise, surprise) around 2000 years ago. Although they have found tofu in murals dating back to A.D 25 to 250, the earliest mention of tofu in writing was a poem by Su Ping called, “Ode to Tofu”. Tofu travelled from China to Japan with the Kento priests who went to China to study Buddhism.

To follow that up I’d like share a recipe which, ironically, does not actually contain tofu. This weeks dish is one that I have been making a lot recently, Noodles with Shallots and Ginger (it doesn’t really have a formal name because it is my own recipe, although I did get the idea from Sammy’s Kitchen)
Ingredients (to serve four):
-Soba Noodles (enough for four people)
-aprox. 1/2 cup of thinly sliced (lengthwise) shallots
-aprox. 1/4 cup of thinly sliced ginger (I’ve attached a picture because I’m unsure of how to describe how to cut the ginger: http://farm2.static.flickr.com/1131/648684171_775828c82a.jpg)
-Rice Bran oil
-1 tbs. Sesame oil
-2tbs. Soy sauce
-1tbs. Sweet Chilli sauce
-1tbs. Vegetarian Oyster sauce
-1 chilli, thinly sliced
1. In a medium pot, bring (aprox.) 4 cups of water to the boil. When the water is heavily boiling, add the soba noodles and cook for 4 minutes then drain them (more detailed instructions on cooking soba noodles can be found on the packet)
2. While the noodles are cooking, combine sesame oil, soy sauce, sweet chilli sauce and oyster sauce in a small bowl
3. Heat rice bran oil in a wok, then add chilli, ginger and shallots. When they are slightly brown add noodles and sauces
4. Mix all ingredients together until thoroughly combined and enjoy!

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