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Vietnam Noodle House

25 Aug

I went to the Vietnam Noodle House on Main St. in  Nashua, NH the other night. I’ve been meaning to go there for ages.

It was really late, so I was glad to see they were still open, and still taking sit down customers (they have huge take out popularity).

I was overjoyed to see that half the menu was vegan AND the vegan menu including appetizers were listed first! I Hate having to search forever in a menu to find anything.

Mike was glad to see that they also offered omnivore options too.
We Split the vegan egg rolls. They were AWESOME! the best I’ve ever had! perfectly crispy, not oily, and the presentation was lovely. We ate it with the spicy “rooster sauce” (watch out, it’s super spicy)

For my meal I order the house special which was like stir fried veggies with tofu and their three types of marinated seitan (mock beef, mock pork, and mock chicken). The veggies were nice and firm, just how I like them. This was piled high over a bed of broad noodles (resembled wide egg noodles). I loved this dish but next time I’ll try a different noodle.

My meal was only $7.50 and there was enough for great leftovers lunch the next day.

The staff was a bit slow but super polite and friendly resulting in the tip of a lifetime 🙂

The decor is comically weak, but the food speaks for itself.

I can’t wait to go back here!

Anyone want to go with me?



Gardein’s Crispy Mandarin Chick’n

9 Aug

If you have not tried this, I suggest you grab your car keys and find some immediately! I like to cook mine up with some green beans or broccoli. I made this for my father a few weeks back. He insisted I needed to hide it from him, otherwise he would eat the entire bowl. Truth be told? Every time I cook this, I tell myself I will save some for the following day. It has yet to happen. It really is THAT good!



So much delicious-ness!

5 Aug

I found this great recipe on Pinterest, but tweaked it to make it a little healthier and give it a little more flavor. I put the changes in red 🙂

Black Bean, Corn, and Edamame Salad with Lime-Cilantro Dressing

  • 3 tablespoons fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons canola oil (I used a few tablespoons of vegetable broth)
  • 1 small garlic clove, pressed
  • 1/2 teaspoon agave nectar (or sugar)
  • 2 cobs of corn, cooked, cooled, and corn cut from cob (about 2 cups) (I used frozen corn)
  • 1 cup edamame, cooked and cooled
  • 1 15-ounce can black beans, rinsed and drained well
  • 1/2 cup red onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 1 tablespoon of cumin
  1. In a small bowl, combine the lime juice, oils, broth, garlic, and agave or sugar. Whisk together and set aside.
  2. Add the corn, edamame, black beans, onion, and cilantro to a medium/large bowl.
  3. Pour dressing over the mixture and gently toss.
  4. Refrigerate for at least one hour, up to overnight, to allow flavors to blend.

For dinner, I made a delicious stir-fry with string beans from my CSA, broccoli, carrots, snap peas, onions, peppers, and edamame. The night before, while making pesto tofu sandwiches, I set aside some extra dry-fried tofu to marinate. The marinade consisted of an vegetarian stir-fry sauce I purchased at the local Asian market, vegetable broth, granulated garlic, and ground ginger. Why the veggie broth? I saw the sodium content in the sauce and decided to dilute it. It was still tasted great! The only other item I included was Asian rice cakes that Kerri was kind enough to bring me last week. I love the texture and how they taste mixed in with the vegetables and sauce.

Regardless of how delicious my food tastes, I need a little something sweet to end the day. I lost a lot of cooking energy making these meals so I settled for some delicious vanilla cake with vanilla frosting from my favorite restaurant, Susty’s Vegan Cafe. A perfect end to the day!


What I’ve Been Eating

1 Aug

Kerri and I hung out Monday night and made this delicious, low-fat, vegan Mac N Cheese. The recipe is from “The Happy Herbivore” by Lindsay S. Nixon. This is by far my favorite vegan cook book. Everything is extremely easy to make and all the ingredients are easy to find.

Last night, I tweaked the cheese sauce recipe to make a cheezy gravy for my bean burrito. Delicious!! I also sauteed some onions, peppers, and tomatoes, threw on a little guac (Wholly Guacamole brand), all-natural salsa, and some black beans. This is probably one of my favorite meals 🙂

This past weekend, I also decided to try making some homemade, vegan kimchi. I received a large head of Napa cabbage in my CSA last week and decided it was time to finally make an attempt at it! Unfortunately, I was missing a few of the ingredients listed, specifically the radish and Korean red pepper. I replaced the red pepper with Sriracha sauce, which I may regret later due to its much higher spice level 😉 Oh well! Right now, the kimchi is sitting in my fridge and will be ready to taste in 5 more days. I will keep you updated on how it comes out!