Vegetarian Pho (Using Slow Cooker Veggie Broth) - CSA|365

Name: Vegetarian Pho (Using Slow Cooker Veggie Broth) - CSA|365
Ingredients: 1 “block” (about 8 oz) rice noodles (found in oriental markets and most supermarkets); About 1/2 package of bean sprouts (see picture); Thai basil or mint; 1 jalapeño with seeds sliced into circles (I used one frozen from the Springdell Summer CSA- perfect for pho!); 1 lime cut into wedges; Sambal Oelek and Hoisin Sauce for the side; Shiitake mushroom caps (the more, the merrier!); 1 package of firm tofu, well-drained and cut into 1/2 inch wide “sticks” (I accidentally opened a package of pre-cubed tofu, but I would have preferred the sticks); Oil for sautéeing (I used coconut oil); Sesame oil for flavoring (about a tsp, just to add a light coating to tofu an mushrooms); 1/2 medium onion; 2 shallots, cut in half; 6 giant garlic cloves, peeled and cut in half; about 1 inch piece of ginger, cut into quarters (or shaved if using a piece from the freezer); 2 cinnamon sticks; 2 star anise pods; soy sauce to taste (I used braggs liquid aminos, about 3 tbsp)

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This recipe is a favorite of Jess', highlighting shiitake mushrooms. This recipe also includes a method for making slow cooker veggie broth.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.csa365.org.

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Ingredients

1 “block” (about 8 oz) rice noodles (found in oriental markets and most supermarkets)
About 1/2 package of bean sprouts (see picture)
Thai basil or mint
1 jalapeño with seeds sliced into circles (I used one frozen from the Springdell Summer CSA- perfect for pho!)
1 lime cut into wedges
Sambal Oelek and Hoisin Sauce for the side
Shiitake mushroom caps (the more, the merrier!)
1 package of firm tofu, well-drained and cut into 1/2 inch wide “sticks” (I accidentally opened a package of pre-cubed tofu, but I would have preferred the sticks)
Oil for sautéeing (I used coconut oil)
Sesame oil for flavoring (about a tsp, just to add a light coating to tofu an mushrooms)
1/2 medium onion
2 shallots, cut in half
6 giant garlic cloves, peeled and cut in half
about 1 inch piece of ginger, cut into quarters (or shaved if using a piece from the freezer)
2 cinnamon sticks
2 star anise pods
soy sauce to taste (I used braggs liquid aminos, about 3 tbsp)