What do you get when you combine World Vegetarian Day with a whole group of Etsy craft fanatics?
Delicious recipes, handmade heaven, and stupendous savings, that's what!
As some of you may know, today is World Vegetarian Day- and it's also the start of World Vegetarian Month. My gorgeous EtsyVeg Team and I are celebrating with special sales and a collective sharing of vegetarian and vegan recipes on the web.
Today, I wanted to share with you a special recipe I learnt how to cook whilst living in Thailand- Gai Pat Met Mamua. It was taught to me by one of my favourite ladies of all time, Miss Ning, who looked after Sharon and I whilst we were living with her as though we were her own daughters. May the delicious flavours and scents of Miss Ning's food bring joy to your home also!
MISS NING'S GAI PAT MET MAMUA
Preparation: 15 minutes ~ Cooking: 10 minutes ~ Serves: 4-6
INGREDIENTS
6 tablespoons Mushroom Sauce
2 tablespoons Medium-Hot Chilli Sauce
2 tablespoons Brown Sugar
1 tablespoon Corn Flour
1/4 cup of Olive Oil
1 large Red Onion, chopped roughly
3 cloves of Garlic, skinned and crushed
1 large Carrot, sliced or julienned
2 cups of Mushrooms, sliced (Oyster, Shitake, and Straw Mushrooms are particularly good)
1 packet Firm Silken Tofu, sliced into chunks
3 medium Capsicums/Bell Peppers (one red, one yellow and one green), chopped roughly
1 cup of roasted/fried cashew nuts
1 cup of water
6 cups of steamed rice
METHOD
1. In a bowl, thoroughly mix Mushroom Sauce, Chilli Sauce, Brown Sugar and Corn Flour. Set aside.
2. Place Olive Oil, Onions and Garlic in a wok or a large frying pan and toss until the Onion and Garlic are translucent and a pale golden-brown.
3. Add a Tablespoon of water and the Carrots to the pan and continue tossing all the vegetables until the Carrots begin to soften.
4. Add the Mushrooms to the mix, and another tablespoon of water if the pan is dry. Cook until Mushrooms begin to shrink and turn brown.
5. Add Tofu and toss the mixture until the Tofu begins to brown.
6. Add another tablespoon of water and all of the Capsicums/Bell Peppers. Cook until the Peppers begin to soften.
7. Add a further tablespoon of water and pour in the Mushroom/Chilli sauce combination. Stir through thoroughly until all of the vegetables are coated.
8. Add cashew nuts and continue cooking for a further two minutes.
9. Remove from heat and serve over steamed rice.
10. Enjoy!
While you're munching away, you can head over to my handmade store, Pepperberry & Co., and my beautiful paper store, Papers By Pepperberry, where I'm celebrating World Vegetarian Day by offering 10% off all of my items from now until the end of this weekend (Sunday, 4th of October). Simply add 'World Veg Day' in the Message to Seller during checkout and I'll refund you via PayPal!
You can also head to the EtsyVeg blog for the yummy details of today's celebrations, including links to original recipes and a list of all the crafty shops offering great savings. Oh, and don't forget to hug every Vegetarian/Vegan you know and thank them for doing the world a favour!
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Delicious recipes, handmade heaven, and stupendous savings, that's what!
As some of you may know, today is World Vegetarian Day- and it's also the start of World Vegetarian Month. My gorgeous EtsyVeg Team and I are celebrating with special sales and a collective sharing of vegetarian and vegan recipes on the web.
Today, I wanted to share with you a special recipe I learnt how to cook whilst living in Thailand- Gai Pat Met Mamua. It was taught to me by one of my favourite ladies of all time, Miss Ning, who looked after Sharon and I whilst we were living with her as though we were her own daughters. May the delicious flavours and scents of Miss Ning's food bring joy to your home also!
MISS NING'S GAI PAT MET MAMUA
Preparation: 15 minutes ~ Cooking: 10 minutes ~ Serves: 4-6
INGREDIENTS
6 tablespoons Mushroom Sauce 2 tablespoons Medium-Hot Chilli Sauce
2 tablespoons Brown Sugar
1 tablespoon Corn Flour
1/4 cup of Olive Oil
1 large Red Onion, chopped roughly
3 cloves of Garlic, skinned and crushed
1 large Carrot, sliced or julienned
2 cups of Mushrooms, sliced (Oyster, Shitake, and Straw Mushrooms are particularly good) 1 packet Firm Silken Tofu, sliced into chunks
3 medium Capsicums/Bell Peppers (one red, one yellow and one green), chopped roughly
1 cup of roasted/fried cashew nuts
1 cup of water
6 cups of steamed rice
METHOD
1. In a bowl, thoroughly mix Mushroom Sauce, Chilli Sauce, Brown Sugar and Corn Flour. Set aside.
2. Place Olive Oil, Onions and Garlic in a wok or a large frying pan and toss until the Onion and Garlic are translucent and a pale golden-brown. 3. Add a Tablespoon of water and the Carrots to the pan and continue tossing all the vegetables until the Carrots begin to soften.
4. Add the Mushrooms to the mix, and another tablespoon of water if the pan is dry. Cook until Mushrooms begin to shrink and turn brown.
5. Add Tofu and toss the mixture until the Tofu begins to brown.
6. Add another tablespoon of water and all of the Capsicums/Bell Peppers. Cook until the Peppers begin to soften.
7. Add a further tablespoon of water and pour in the Mushroom/Chilli sauce combination. Stir through thoroughly until all of the vegetables are coated. 8. Add cashew nuts and continue cooking for a further two minutes.
9. Remove from heat and serve over steamed rice.
10. Enjoy!
While you're munching away, you can head over to my handmade store, Pepperberry & Co., and my beautiful paper store, Papers By Pepperberry, where I'm celebrating World Vegetarian Day by offering 10% off all of my items from now until the end of this weekend (Sunday, 4th of October). Simply add 'World Veg Day' in the Message to Seller during checkout and I'll refund you via PayPal!
You can also head to the EtsyVeg blog for the yummy details of today's celebrations, including links to original recipes and a list of all the crafty shops offering great savings. Oh, and don't forget to hug every Vegetarian/Vegan you know and thank them for doing the world a favour!---
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Comments (7)
mmm...this sounds soooo delicious!!!!!
Yum! What kind of mushroom sauce do you use? Do you make it yourself or do you buy it? Sounds tasty! :)
Looks like a good recipe Sandra. I need to learn to cook more, because I like it, but don't do it often.
Maggie
yay for world veg day!!! I think it needs to be celebrated more than just once a year though. hope you & Ms S are fine after your ginormous adventure ♥
there truley is an etsy team for everybody. happy Veggie day to you lovey.
Sounds deliciously yummy! Found it from your Facebook Fan Page post...
Hi Julie! I tried to respond to your question but there's no way to contact you :-) So, in terms of Mushroom Sauce, I used one that had a mix of ingredients in it: Soy Sauce, Mushroom Sauce, Salt, Sugar, and a few other tiny bits and pieces of things. I was lucky enough to buy it in a bottle like that, but I'm not sure if I'll find it now that I'm not in Bangkok! It's a really popular sauce, though, so I'm thinking the chances are good. Good luck in finding it, and I hope you have fun with the recipe!
xxx