Why The Vegan Hog Blog? To answer the question I'm most asked.. " Your Vegan?? What the heck do you Eat anyway"

I'm no photographer and there's very little commentary. Just sharing the Plant Based recipes, I've made and tested in my Kitchen...Some original, others not... Enjoy!


Monday, December 30, 2013

Happy New Year 2014!!!



This year I'm making a few small changes in my diet...I am eliminating all oils from my diet... Yes all oils, including coconut and olive oil ! and believe me YOU won't miss them, but your arteries will!

I no longer think of it as  a Vegan diet..
But  a " Whole Foods, Plant Based Diet"
so to start off the New Year with an all new recipe....Here goes...

12/30/2013
Udon Noodle Stir-Fry

Ingredients:
1 Medium onion, peeled and sliced into 1/4 " slices
1/2 small head of cabbage, sliced into 1/4" slices
1 large carrot, shredded
1/2 cup Asian sauce ** recipe 
1 pound package of Udon noodles-cooked according to package directions, drained 
2 cups shiitake mushrooms, stems removed and sliced
6 scallions, sliced into 1/2 " pieces

Heat a large skillet over high heat. Add the onion and stir-fry for 2-3 minutes, the onion will begin to carmelize. Add water 1-2 Tbsp of water to prevent from sticking. Add the cabbage and carrot and stir fry till tender, adding water 1-2 Tbsp at a time, as not to steam the veggies. Add the cooked noodles and Asian Sauce and stir to coat. Add scallions and serve.

Asian Sauce
1/4 cup Tamari
1/4 cup vegetable stock
2 tsp minced ginger
2 cloves garlic, minced
1/4 cup Raw Agave
2 tsp, organic cornstarh
1 Jalepeno pepper, minced

Combine all ingredients in a medium pan and cook over medium heat until thickened, about 5 minutes. Stores for approx 1 week.

This recipe is adapted from Forks over Knives, The Cookbook



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