ANZAC Day were bundled in together. ANZAC Day was on Easter Monday so the holiday was on Tuesday. We stayed at my parents so I went with some of my family to the ANZAC Day dawn service at Torquay. We rose at 4am and drove through the deserted streets to the Torquay football ground to take a bus to Point Danger where the flags flew in the moonlight. It was dark, cold and I should have been sleeping.
buckwheat nut roast and the main vegetables I had were cabbage and green beans. Not the most inspiring vegies for a side dish but they were exactly what I needed for chow mein.
freezer stock last week, so I had plenty of the home made stuff to use. My tamari ran out or I might have used a bit more. In the past I have used stock powder, which is more like soup mix, though these days I prefer to avoid MSG.
The chow mein was fantastic. In the past I have made it with tempeh but the nut roast really did feel more like the mince meat my mum put in it. The dish was soft and melting. Not a dish for al dente vegetables, though I did keep my beans a nice green colour. But it could be worse. E tells me his dad just added hot water to make his Vesta chow mein in the 1970s. I like to think mine was more the sort of thing to be eaten by the characters of Paper Giants: the birth of Cleo, an Australian tv show set in the 1970s. It was just what we needed after lots of chocolate and desserts of Easter.
Previously on Green Gourmet Giraffe
This time last year: PPN Mee Goreng
This time three years ago: Toothpicks, Tacos, and Oaxaca
inspired by my mum
2 tsp canola oil
1 tsp sesame oil
2 tsp tamari*
1 leek, washed and thinly sliced
1/4 drum cabbage, thinly sliced
1-2 carrots, diced
1/4 green capsicum, diced
1 red capsicum, diced
3 largish button mushrooms, diced
1/2 tsp finely grated fresh ginger
3 clove garlic, crushed
about 4 1/2 cups of stock*
1/2 cup uncooked rice
80g uncooked spaghetti - broken into bits
375g green beans, trimmed, cut small
1/2 a quantity of buckwheat nut roast*
* The seasoning in the tamari, stock and nut roast can also be adjusted depending on what is available. In the past I have used tempeh, stock powder, water and soy sauce. If I were to use tempeh instead of nut roast I would add it earlier so it soaked up more flavour.
Heat oils and tamari in an extra large frypan or a stockpot. (I don't usually heat tamari with the oil but I mistook it for sesame oil and it worked ok.) Fry leek, cabbage, carrots, capsicums, mushrooms, ginger and garlic for about 10 minutes until they start to soften (I throw them in the pan as I chop them.)
Add rice, spaghetti and a cup or two of stock. Bring to the boil and briskly simmer until water is mostly absorbed and add another cup or two. Keep cooking for about 30-40 minutes until most stock is absorbed and the rice and spaghetti is cooked.
While the stew is simmering, cook the green beans for about 3 minutes in boiling water until just soft. Drain and set aside. Crumble the nut roast and heat in the microwave.
When the rice and spaghetti is cooked, stir in the green beans and nut roast. Serve hot.
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