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Fatshion, Food & Frivolities – Life in Las Vegas & Singapore


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Meatless Monday: Kuah Satay Linguine

IMG_5939I’ve been having the weirdest PB&J cravings lately and I’m not even a fan of peanut butter. Dare I say, I don’t even like Reese’s Pieces? For some reason, it goes really well with the Oatmeal Walnut loaf that I baked (using THIS RECIPE). After eating it 4 days in a row, I had a craving for satay gravy (or kuah satay). I loved satay and when I ate meat, my favourite were chicken and lamb satay. I’d eat lots of raw onions (YES), cucumber chunks and ketupat while dunking the barbecued meat skewers generously in the peanut gravy. Oddly enough, my inspiration for this dish is not the Satay Beehoon commonly found in Singapore but pad thai (hence the use of linguine).

Peanuts are a wonderful protein source for vegetarians. I’m very concerned about the protein levels in our meals because T is a big guy and he mentioned several times that he doesn’t think he’s eating enough protein required for his height/weight. Peanuts and peanut butter are great in lieu of meat, and in this recipe, I use both.

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KUAH SATAY LINGUINE

Serves 2. Prep Time: 5 minutes. Cook Time: 15 minutes.

Pasta (enough for 2)

3 tablespoons lime/lemon juice

1 teaspoon minced garlic

3 tablespoons creamy peanut butter

1 cup hot water

2 tablespoons soy sauce

1/4 cup crushed peanuts

2 tablespoons crushed red pepper

Handful of spring onions (for garnish)

Method:

1. Cook pasta as directed.

2. In a bowl, mix all the ingredients except crushed peanuts and spring onions. Whisk.

3. Pour the peanut sauce over cooked and drain pasts. Mix to coat noodles.

4. Serve with crushed peanuts over noodles and garnish with spring onions.

HOW EASY WAS THAT??

The best part is that this dish tastes delicious cold too. Keep the extra sauce separately in the fridge and pour over the cold noodles to re-coat them the next day. Also, add more crushed red pepper if you like it spicier!

Want to use this sauce for your satay skewers? Just add another tablespoon of peanut butter (and switch to chunky peanut butter if you want), and throw in the crushed peanuts to mix. It’s that simple!

I served this yesterday for lunch with boiled edamame soya bean pods and BeyondMeat Chicken-Free Strips which I grilled with some Panda Express Mandarin Sauce.

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10 Things In Our Vegetarian Pantry

I’m often asked about the restrictions in my vegetarian diet but as I’ve proven in my varied meatless recipes, I eat a lot of different things even if I am by a far measure considered anywhere near being a good cook!

This post is inspired by my recent obsession with trying to bring our savings up to at least 50% per grocery run (extreme couponing is difficult when you tend to be brand loyal). I have a small pantry and we’re only a 2-person household, so stockpiling hundreds of boxes of the same thing is rather ridiculous for me as I don’t want to worry about expiry dates, keeping things dust-free and clutter around the house.

Here are a list of 10 things I stock up on and keep an eye out for coupons or sales. I try not to stock up more than 3 to 6 months of ANYTHING (including loo roll and toiletries) because I don’t want to so many things lying around collecting dust. Also I have better things to do than clean them, rotate them, keep an inventory. HAH!

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1. SILK Soy and Almond Milk

I would be happy to drink regular milk – anything that’s $2.99 per gallon or less. But T prefers the taste of Soy Milk, especially this brand. At our regular grocery store, this usually goes for about $3.60 – $3.90 for a half gallon carton so I don’t buy it that often. Recently though, I chanced upon another grocery store selling it at $2.99 AND I also had coupons for them. And since they last longer than regular milk, I bought up enough to last us for the next 2 months! However, because this other grocery store is further than the regular one we go to, I’m not sure if I’ll make the trip there just to buy soy milk unless I’m in the area or there are extreme savings to be had. (The Chocolate Almond Milk is mine btw. I’ll drink them when they’re cheap, if not it’s back to regular dairy for me.)

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2. TRUVIA

Truvia is a sugar substitute and supposedly much better than other alternative sweeteners because it’s stevia-based. I use them to sweeten hot drinks from time to time but mostly bake with them. They’re definitely a lot pricier than regular sugar so I bought a bunch of them when I found coupons and when they went on sale. As a diabetic, I do what I can even if I can’t keep my sweet tooth at bay. So far, we haven’t been able to tell the difference. I’ve baked for T, my neighbours as well as my in-laws! So yeah, it works!

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3. RAGU Pasta Sauce

I’m not brand loyal to pasta sauce but T is and this is his favourite. That is to say, if we do ever run out of pasta sauce and there’s something cheaper, I won’t buy RAGU but when possible, I will stock up so we won’t be in that uncomfortable situation where I want to stoically stick to my budget and T has to eat something he doesn’t like. I do make extra effort to buy as many bottles as I can (without being a hoarder) when they are about $1 each – clipping coupons, looking out for promotions etc. These keep well and I make pasta at least once every 7 to 10 days. There are many different flavours that are vegetarian-friendly, so that helps!

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4. BARILLA Whole Grain Pasta

I began the switch to whole grain pasta only several months ago and I wasn’t brand loyal at all. T has had bad experiences with other whole grain, brown rice and quinoa-based pasta so he wasn’t too keen on the switch till we tried Barilla. Unlike the other brands we’ve tried, this cooks well and doesn’t taste any different from regular pasta. I managed to stock up about 3 months’ worth of their whole grain pasta through couponing and crazy checking of sales. This is what’s left of it. The cheapest I’ve ever gotten them for is about 67c per box, which I think is rather decent especially when coupons don’t double here in Las Vegas and I don’t deliberately hunt for coupons other than the ones I get in my mail.

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5. MORNINGSTAR FARMS Veggie Meat Products

I try to keep at least a few varieties of soy meat in the freezer so we can have different sources of protein. They keep longer than tofu and they do help keep those junk food/meat cravings at bay. We always have the Grillers Recipe Crumbles (they’re like minced pork/beef) because T loves them in his pasta sauce (I make a vegetarian bolognese thing with it) AND my favourite are the Bacon strips even though there are so many things in their range that I really like. These things can get really pricey so I only ever buy them when it’s at a price point I want, therefore sales and coupons come into play again. If not, we can go months without touching them and only eat tofu and eggs for protein.

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6. BOCA Burgers

I’m married to an American man/child. How can we go without burgers (or pizza)? I find BOCA burgers on sale more often than I do other brands of veggie protein and burgers are so easy to deal with so I always have 2 to 3 boxes around. Just the other day, I came back from yoga and before I went to shower, I greased up a pan, popped a few patties into the oven while I refreshed myself. Then when I was done, I went back to the kitchen to grab some multigrain burger rolls, melt a slice of 2% American cheese on the freshly grilled patties, add some fresh veggies between the buns and that’s it. Lunch was ready in 30 minutes! Depending on what veggies are on sale that week, sometimes we have it with a slice of tomato, sometimes cucumber, sometimes lettuce and if we get lucky, we get to have an entire side salad AND steamed corn on the cob!

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7. GARDEIN

I love Gardein (garden +  protein – so clever right?) but they never last very long in our house – this is the last of my stash until it costs about $3 a pack again. I’ve used them for grilled satay (marinated in the teriyaki sauce), they’re easy to throw into a stir-fry (beefless tips and broccoli)  and I’ve done creamy “roast chicken” pastas as well as a “battered chicken” pot pie. So easy, so delicious! I wish I could afford them for every meal!

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8. Frozen Vegetables

We’re vegetarians, of course we eat vegetables at every meal. Unfortunately we live in Nevada, so even when we go to the farmers’ market, the fresh produce isn’t very fresh by the time we get them. Also, there are seldom coupons for fresh fruit and veggies, so I buy frozen ones most of the time. I’m not brand loyal but I do have a certain price point that I’ll work with. I’ve read that fresh vegetables aren’t necessarily always better because produce is flash frozen at the point when they are at their freshest and most nutritious. No shame in buying frozen vegetables – especially if you’ve been basically living off your savings for the last 10 months without a job in sight. I don’t spend more than $5 on fresh produce for both of us each week because while I think it’s necessary to get your vitamins from the source, I try to make-do with whatever is in season thus cheap.

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9. YOPLAIT Light Yoghurt

This actually started with my sister. Before that, I would buy whatever yoghurt was cheapest and always stick to plain vanilla (it’s also my go-to flavour for ice cream). When my family came to visit last December, my sisters went crazy when the Yoplait at our regular supermarket went on sale for 50c each. They stocked up on the WHIPS range and once I tried it, I liked it. I’ve been buying 10-20 each time it goes on sale because T loves the Banana Cream Pie and Boston Cream Pie flavours (which he says are really close to the real thing).

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10. KELLOGG’S Special K

Actually it’s between this and Cheerios – which are healthier. We used to always buy Captain Crunch because T loves the peanut butter flavour but ever since I’ve been diagnosed with diabetes, I’ve been looking for alternatives. I stock up on General Mill’s heart-healthy Cheerios when they’re at a good price point but I buy Kellogg’s products whenever I can because I take part in their rewards programme (MorningStar Farms products also earns you Kellogg’s points for redeeming products, vouchers, coupons and partaking in sweepstakes). So if Cheerios and Special K are the same price – always Special K.

My meatless pantry is quite decent, right?


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Meatless Monday: Ginger & Sesame Oil Stirfry

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Prior to this, I’ve done 2 stirfry recipes (methods?) in my other Meatless Monday posts. Both of which required the use of minced garlic. The thing is, not everybody likes the taste of garlic and some people (like staunch Buddhists) don’t consume garlic at all. Here’s another simple Chinese-style stirfry method that I use. It’s basically 3 ingredients and takes less than 15 minutes from start to end – HOW EASY IS THAT?!

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Ginger & Sesame Oil Stirfry

Serves 2. Prep Time: 5 minutes. Cooking Time: 10 minutes.

3 tablespoons Sesame Oil

1/2 cup of sliced ginger

2-3 cups of any kind of chopped veggies of your choice (I just used a frozen pre-packaged mix)

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Method:

1. Peel ginger root, cut into thin slices, then julienne them into matchsticks.

2. Heat the sesame oil in a frying pan or wok.

3. Add the ginger matchsticks into the oil and fry till they turn golden brown.

4. Add the veggies (I don’t even bother defrosting mine) and fry till vegetables are soft.

5. Serve hot!

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That is all! And that was what we had for lunch the other day!


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Meatless Monday: Vegan Corn Soup

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This is a super easy one-pot dinner dish – such a hearty soup, made within minutes and cooked in a rice cooker (in lieu of a slow cooker). I swear, even the meat-eaters won’t feel too icky about this chunky vegan-friendly soup. Of course, the man featured above (aka my husband T) is a vegetarian BUT he is a non-salad-eating vegetarian so that should count for something right?

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Vegan Corn Soup
Serves 2 to 4. Prep time: 5 minutes. Cooking time: 20 – 30 minutes.
1 tablespoon olive oil
3 shallots (finely sliced)
2 garlic cloves (lightly smashed with the back of a knife)
1 teaspoon ground ginger (optional)
1 teaspoon chili flakes (or paprika)
1/4 teaspoon salt
3 cups vegetable broth
1 can diced tomatoes (I used a fire-roasted one but any will do)
1 1/2 cups corn kernels (okay even if frozen)
1 lb carrots (about 3 cups chopped up)
1 tablespoon lemon juice
Dried basil for garnishing
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Method:
1. In a pot, put vegetable stock to boil. If you are using cube stock, use 1 cube and 3 cups of water.
2. In a pan, heat olive oil. Add shallots and garlic. Fry until lightly brown.
3. Add chopped carrots, browned shallots and garlic, canned tomatoes, chili flakes, salt, and ground ginger to the boiling vegetable stock.
4. Once carrots are tender, use an immersion blender (stick blender) or pour out into a food processor to blend.
5. Transfer into rice cooker to continue cooking. (I changed the setting to PORRIDGE on mine.)
6. Add corn and lemon juice into the soup (which is already in the rice cooker).
7. Cover to cook for 15 minutes or leave in rice cooker for as long as you need to keep it warm.
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Upon ladling, I add dried basil for garnishing and served it with these easy to make French Bread Rolls to Die For (which were crusty on the outside and so fluffy on the inside). Also, there’s no shame in telling you that it’s so easy to cook that I basically did the prep work, then while waiting for the carrots to get tender, loaded the washing machine, then made the rest of the soup, left it in the rice cooker then went to watch TV. When the laundry was done, I loaded the dryer and went about making the bread and while waiting for the bread to rise (and the laundry to dry), watched more TV. And while the bread was baking, I watched more TV while folding laundry. I felt like a Super Susie Homemaker that day when my husband came home to freshly laundered clothes and a healthy dinner made from scratch even though I basically couch-potatoed it for most of the day. HAHAHA! Now on to create more meatless meals that take no time at all to make…
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