Asian Vegetable Noodle Soup

January 18, 2024 / Lyn Jones / 0 Comments

Garlic, ginger & spicy broth in winter is soothing & helps clear the sinuses.
Serves 6

Ingredients
8 cups broth*
2 Tab low sodium soy sauce
1/4 tsp ground ginger
1 Tab white miso
1 tsp sriracha or more to taste
4 cloves garlic diced
1/2 yellow onion julienned
1 bundle bok choy whites and greens separated and diced into bite sized pieces
2 cups white mushrooms sliced
1 package firm tofu drained and cut in squares
1 package Konjac fettuccine noodles drained and rinsed**
OPTIONAL TOPPINGS: green onion, jalapeño, red pepper flakes

1.  Add water, broth, soy sauce, ginger, miso & sriracha to a large pot and bring to a boil.
2. Add garlic, onion, mushrooms and bok choy to pot and cook for 5 minutes.
3..Carefully add tofu and noodles to pot and cook for an additional 3 minutes.
4.  Taste and adjust seasonings if needed. Ladle soup into bowls and add optional toppings****.

Notes
*I used vegan beef broth – (from Whole Foods or online or use favorite broth.
** If you can’t find these, feel free to swap for soba or rice noodles.
*** Add eggs for 3 minutes, remove with a slotted spoon and run under cold water. Remove the shell and set aside.
**** top with carrot, green onion and coriander. Cut the eggs in half and add to the soup, sprinkle with sesame seeds and chilli before serving.

from other recipe – 1L chicken stock, 4 cm piece of peeled ginger, 4 eggs***, 2 Tab sesame oil, 200g king brown mushrooms-sliced lengthways: pre-fry, 1 peeled & julienned carrot, 4 green onions – thinly sliced on the diagonal, ¼ cup coriander leaves, black sesame seeds & sliced chilli – to serve

Nutrition
Calories: 236kcal | Carbohydrates: 41g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Sodium: 375mg | Potassium: 152mg | Fiber: 3g | Sugar: 3g | Iron: 1mg

https://www.thissavoryvegan.com/  or Wiltshire

KETO EGGROLLS

December 30, 2023 / Lyn Jones / 0 Comments

Crispy eggrolls that are low carb and keto-friendly. These make a delicious appetizer. Makes 10.

WRAPPERS

  • 1 cup superfine blanched almond flour
  • 3 Tab coconut flour
  • 1 tsp BP
  • ¼ tsp salt
  • 2 tsp xanthan gum
  • 1 large egg
  • 1 Tab apple cider vinegar
  • 1 Tab water

FILLING

    • 125g ground pork
    • 1/3 cup finely shredded cabbage
    • 3 Tab thinly sliced carrots
    • 1/2 tbsp sesame oil
    • 3/4 tbsp low sodium soy sauce
    • 1/4 tsp ground white pepper
    • 2 Tab water
      glad wrap & parchment paper, rolling pin

      Instructions

      Wrappers

      • Add almond & coconut flours, BP, salt and xanthan gum together and knead until evenly mixed. In a small bowl, whisk egg. Add ACV, egg & water to flours; mix til dough forms.
      • Remove dough (very sticky), wrap in glad wrap & refrigerate 10 mins. Dough should then no longer be sticky and should still be pliable.

      • Place dough ball between two sheets of parchment paper and roll out thinly (just slightly less than 1/8 inch thick*).

      • Cut dough into 4 inch by 4 inch squares. Re-roll dough scraps to make more wrappers. You should have enough dough for about 10 wrappers.

      Filling

      • Bring a skillet to medium-high heat. Add in pork, cabbage and carrots. Cook, crumbling the meat as it cooks, until everything is just cooked. Add soy sauce, white pepper and water. Mix until filling is evenly seasoned. Taste and adjust as needed. Remove from heat.

      Wrapping Eggrolls

      • See photo collage in post for how to wrap the egg rolls (https://kirbiecravings.com/keto-eggrolls/).

        First, turn your wrapper so that it looks like a diamond. Place 1 Tab of filling directly into the centre of the wrapper.

      • Fold the bottom corner up until it just covers the filling. Fold the left and right sections of the wrapper into the middle. Roll your egg roll up until there is no more wrapper. Press gently along the edge to make sure your wrapper is sealed.

      Deep Frying Eggrolls

      • Add about 1 inch of oil to a deep pot. Bring to medium high heat.
      • Add a few eggrolls at a time, cooking until golden brown on all sides. Serve eggrolls while hot with your favorite dipping sauce. I served mine with sweet chili sauce.

      Notes

      • Do not leave out the xanthan gum. It is the key to the dough being elastic enough.
      • * If wrappers are too thick they will be doughy. If too thin, they will break when you add in the filling.
      • You can bake or air fry, but deep fried makes them much crispier. If you bake or air fry, they will turn just crispy and slightly dry & doughier.
      • To air fry, place eggrolls into air fryer and coat with cooking oil spray. Set temperature to 400F and cook about 5-6 minutes until eggrolls are crispy.
      • To bake, preheat oven to 400F. Place eggrolls onto a baking sheet and coat with cooking oil spray. Bake about 15 minutes or until eggrolls are crispy.
      • To make a keto-friendly sweet chili sauce, I mixed together sambal with sugar free marmalade.
      • If you do not like ground pork, you can also use ground beef, turkey or chicken.
      • Estimated nutrition does not include oil for frying.

      Nutrition

      Serving: 1eggroll, Calories: 131kcal, Carbohydrates: 5g, Protein: 3g, Fat: 10g, Saturated Fat: 2g, Sodium: 138mg, Fiber: 3g, Sugar: 1g, NET CARBS: 2

 

1 2 3 … 7