Vegan Eats World: Takeout Stir-Fry Noodles with Mushrooms & Greens

As promised, this week will feature recipe reviews from Vegan Eats World by Terry Hope Romero. Last night Tim and I made the Takeout Stir-Fry Noodles with Mushrooms and Greens (page 231). We were in the mood for something quick, filling, and full of flavor. Plus, I LOVE noodles. We were pleased with this meal. In fact, Tim devoured his portion before I was halfway through mine.

Terry mentions that this recipe will sharpen your stir-fry skills and it’s completely true. Tim and I purchased a hand-hammered wok from The Wok Shop over the summer. It is a gorgeous piece of art and so fun to use when cooking stir-frys. We are definitely not wok pros, but this recipe gave us a bit of an edge.

The recipe consists of noodles, shiitakes mushrooms, Asian greens (we used bok choy), and a well-flavored sauce. There is an option to add seitan (or tofu) using other recipes from the book. We took advantage of that by using some seitan we purchased at Food Fight the other day. We rarely buy canned food; this seitan is a special exception.

In total, this meal took just under 40 minutes to prepare. The variety of texture, abundance of noodles, tasty sauce, and earthy mushrooms made this meal a new favorite. Not much can beat a steaming bowl of delicious noodles on a cold and rainy night. Well, free s’mores can, but noodles are MUCH more nutritious!!

Oh, I just joined Pinterest today. Are you on Pinterest? I have no idea what I am doing yet – but I will learn eventually. Follow me if you want (the link is below my blog roll), or give me some guidance in the comment section of this post.

Vegan Eats World

Look what arrived at my apartment a few days ago:

It’s Vegan Eats World by Terry Hope Romero! I was fortunate enough to be a recipe tester for this gorgeous hardcover book and can tell you with absolute certainty that it is fabulous. Traveling the globe is a dream many of us share. Sampling delicious vegan food along the way wouldn’t be so bad either. Since most of us can’t afford an adventure like that, why not let Terry’s 300+ recipes fill the void? Chapters cover all the essentials like spice blends, soups, breads, hearty entrees, desserts, and more in between. Photography by beloved Isa Chandra Moskowitz graces the pages, and tips are scattered throughout the entire book. Need menu ideas? The book has a section dedicated to that very subject! Every recipe is marked with icons indicating quick & easy, allergy-friendly, for beginners, low fat, etc.

My plan is to do a week’s worth of recipe reviews from this book starting in November. Until then, think about: Pumpkin Churros, Pistachio Date Quinoa Salad, Steamed BBQ Seitan Buns, Masala Potato Soup, Toasted Hazelnut Crunch Dip, Mexican Homemade Refried Beans, and Spicy Drunken Noodles.  Oh wait, what about Vanilla Coconut Sticky Rice with Mango? I want that.

So, look forward to a more thorough review of this book in November! Until then, get yourself a copy so we can cook together!!