Vegetarian Pho

10 . 12 . 14

Happyolks | Vegetarian Pho

I wanted a perfect ending. I’ve learned, the hard way, that some poems don’t rhyme, and some stories don’t have a clear beginning, middle and end. Life is about not knowing, leaning into change, taking the moment and making the best of it without knowing what’s going to happen next. Delicious Ambiguity. 
                                                                                                                                                                                                                      – Gilda Radner

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Vegetarian Pho 

Barely adapted from newly released Green Kitchen Travels by by David Frenkiel and Luise VindahlThese two are some of the kindest, most genuine folks I’ve come to know in blog-land. Green Kitchen Travels is everything I want in a cookbook, and everything the world needs more of: sincerity, originality, and spunk. 

  • 2 large onions, peeled and halved
  • nub of fresh ginger, peeled and sliced
  • 4 cinnamon sticks
  • 4 star anise
  • 4 cloves
  • 4 cardamom pods
  • 1 tbsp coriander seeds
  • 4 large carrots, peeled and chopped
  • 1 fennel bulb, quartered, stalks removed
  • 1 tsp minced garlic
  • 1 tbsp shoyu or soy sauce
  • 8 cups vegetable stock
  • ––––
  • 1 head of bok choy, quartered
  • fresh thai basil
  • fresh mint
  • 2 cups beansprouts
  • handful of limes, quartered
  • 1 lb brown rice noodles
  • shaved sweet onion slices

 

Heat oven to 450.’ Place onions and ginger slices onto a baking tray and roast in the oven for 10 minutes until the edges are starting to brown. Place spices in a heavy-pot and dry roast until aromatic, stirring to prevent from burning. Add vegetable stock, shoyu, carrots, fennel, and roasted onions and ginger. Bring to a boil and reduce heat. Cover and simmer for 30 minutes. Strain soup base through a fine mesh strainer to remove vegetables and debris, then return strained broth to the pot and reheat. Cook noodles according to packet instructions. Prepare serving bowl(s) with cooked noodles, bok choy, beansprouts, onion, fresh herbs, and lime wedges. When ready to serve, pour over hot broth and serve immediately.

Happyolks | Vegetarian Pho

**The publisher is letting me give away a copy to one (1) Happyolks reader. Leave a comment with an active email address and I’ll notify a winner by next Tuesday.

Flavors of Bali: Mango Chili Rice Salad

09 . 08 . 14

Flavors of Bali: Mango Chili Rice Salad from www.happyolks.comFlavors of Bali: Mango Chili Rice Salad from www.happyolks.comFlavors of Bali: Mango Chili Rice Salad from www.happyolks.comFlavors of Bali: Mango Chili Rice Salad from www.happyolks.com

Flavors of Bali: Mango Chili Rice Salad from www.happyolks.comFlavors of Bali: Mango Chili Rice Salad from www.happyolks.comFlavors of Bali: Mango Chili Rice Salad from www.happyolks.comFlavors of Bali: Mango Chili Rice Salad from www.happyolks.com

Mango Chili Rice Salad

Inspired by the flavors of Bali, Indonesia.  Images captured in our temporary Penestanan, Ubud home + kitchen. We’re home, now. 

  • 1 cup brown rice
  • 1 mango
  • 1 cup celery leaves (or) cilantro
  • 1 cup mint
  • 1 cup basil
  • 1 cup flat-leaf parsley
  • 1 cup green onion
  • 3 leaves kaffir lime leaves
  • 6-8 shallots
  • 3 stalks fresh lemongrass
  • 2-3 chilies of choice
  • 1/4 cup coconut oil
  • several limes
  • salt to taste
  •   ––

In a medium saucepan bring 2 cups water and 1/4 teaspoon salt to boiling. Slowly add 1 cup long grain rice and return to a boil. Reduce the heat and cover with a tight-fitting lid. Cook about 45 minutes or until rice is tender and water is absorbed. Remove pan from heat and let stand, covered for 5 minutes. Fluff rice with a fork before serving.

Segment mango into bite sized pieces. Set aside in a bowl or prep plate. Julienne celery, mint, basil, and parsley or keep leaves whole – however you prefer. For this variation I kept the herbs whole. Set aside. Cut green onion AND chili(es) of choice at a bias, add to prepped herbs and mango that you’ve set aside.

Chop shallots and fry in a small saucepan over medium heat in coconut oil for 5-10 minutes. While the shallots sizzle, prepare fresh lemon grass stalks. You will need a very sharp knife, as the stalks are quite firm. Remove the lower bulb and shed any tough outer leaves. Slice into thin rounds and pound the pieces with a pestle & mortar until softened and fragrant. Add to the shallots. Cut kaffir lime leaves into thin strips with scissors, add to shallots and lemongrass. Let simmer for another 5 minutes or until slightly browned and fragrant. Add a bit of coconut oil if the mix starts to dry out.

Toss together cooled rice and the prepped herbs, mango, etc. Pour fried shallot mixture over the salad and toss again. Add salt and juice of several limes as desired.

Flavors of Bali: Mango Chili Rice Salad from www.happyolks.com Flavors of Bali: Mango Chili Rice Salad from www.happyolks.comFlavors of Bali: Mango Chili Rice Salad from www.happyolks.com Flavors of Bali: Mango Chili Rice Salad from www.happyolks.com Flavors of Bali: Mango Chili Rice Salad from www.happyolks.com Flavors of Bali: Mango Chili Rice Salad from www.happyolks.com Flavors of Bali: Mango Chili Rice Salad from www.happyolks.com

The Wedding

08 . 07 . 14

Kelsey and Shaun Boyte Wedding (photos by Hugh Forte)

Oh, who would have ever known
this could be this easy?
I was a long, long way off.
Then just like that it was over,
Everything I knew of love…
I was a long, long way off.
 

Kelsey and Shaun Boyte Wedding (photos by Hugh Forte) Kelsey and Shaun Boyte Wedding (photos by Hugh Forte)Kelsey and Shaun Boyte Wedding (photos by Hugh Forte)

Thank you for opening the window.
The sky is clear as my mind is now,
I was a long, long way off.
Join me in welcoming the sun in,
It’s much brighter than the night I hid in,
I was a long, long way off.
 

Kelsey and Shaun Boyte Wedding (photos by Hugh Forte)Kelsey and Shaun Boyte Wedding (photos by Hugh Forte) Kelsey and Shaun Boyte Wedding (photos by Hugh Forte) Kelsey and Shaun Boyte Wedding (photos by Hugh Forte) Kelsey and Shaun Boyte Wedding (photos by Hugh Forte) Kelsey and Shaun Boyte Wedding (photos by Hugh Forte)

And I think I like
how the day sounds,
Through this new song.
 

Kelsey and Shaun Boyte Wedding (photos by Hugh Forte) Kelsey & Shaun Boyte Wedding (photos by Hugh Forte)Kelsey & Shaun Boyte Wedding (photos by Hugh Forte) Kelsey & Shaun Boyte Wedding (photos by Hugh Forte) Kelsey & Shaun Boyte Wedding (photos by Hugh Forte)Kelsey & Shaun Boyte Wedding (photos by Hugh Forte)Kelsey & Shaun Boyte Wedding (photos by Hugh Forte) Kelsey & Shaun Boyte Wedding (photos by Hugh Forte)

And I think I like how the day sounds,
Like how the day sounds,
Through this new song.

From a long way down…

Yeah, it’s well worth the time
That it’s taken to get here now,
Yeah, it’s well worth the time
That it’s taken to get here now.
 

Kelsey & Shaun Boyte Wedding (photos by Hugh Forte) Kelsey & Shaun Boyte Wedding (photos by Hugh Forte)Kelsey & Shaun Boyte Wedding (photos by Hugh Forte)Kelsey & Shaun Boyte Wedding (photos by Hugh Forte)Kelsey & Shaun Boyte Wedding (photos by Hugh Forte)Kelsey & Shaun Boyte Wedding (photos by Hugh Forte)shaun_&_kelsey_1515Kelsey & Shaun Boyte Wedding (photos by Hugh Forte)Kelsey & Shaun Boyte Wedding (photos by Hugh Forte) Kelsey & Shaun Boyte Wedding (photos by Hugh Forte)

So go ahead and bang that gong,
Nothing can drown out the sound
And the whisper of my love.
 

Kelsey & Shaun Boyte Wedding (photos by Hugh Forte) Kelsey & Shaun Boyte Wedding (photos by Hugh Forte) Kelsey & Shaun Boyte Wedding (photos by Hugh Forte) Kelsey & Shaun Boyte Wedding (photos by Hugh Forte) shaun_&_kelsey_2175Kelsey & Shaun Boyte Wedding (photos by Hugh Forte) Kelsey & Shaun Boyte Wedding (photos by Hugh Forte)Kelsey & Shaun Boyte Wedding (photos by Hugh Forte) Kelsey & Shaun Boyte Wedding (photos by Hugh Forte)

And the lines
Have all been drawn,
I know where I belong,
Where I belong.
 

Kelsey & Shaun Boyte Wedding (photos by Hugh Forte)Kelsey & Shaun Boyte Wedding (photos by Hugh Forte)

And I think I like
How the day sounds,
LOVE how the day sounds,
Through this new song.
 

Kelsey & Shaun Boyte Wedding (photos by Hugh Forte)Kelsey & Shaun Boyte Wedding (photos by Hugh Forte)Kelsey & Shaun Boyte Wedding (photos by Hugh Forte)Kelsey & Shaun Boyte Wedding (photos by Hugh Forte) shaun_&_kelsey_3205 shaun_&_kelsey_3213 shaun_&_kelsey_3214 shaun_&_kelsey_3291 shaun_&_kelsey_3309 shaun_&_kelsey_3348 shaun_&_kelsey_3264shaun_&_kelsey_3272

Big thank you to Hugh Forte who captured this happy day. And to our family, we love you beyond measure.

First dance lyrics by: Greg Laswell (How the Day Sounds, 2013 Remake)

Let's get in Touch

I wish I could make coffee dates with you all. In the meantime, feel free to drop me a line with questions, comments, concerns, or just to say Hi. I like that. There is nothing more uplifting than an email from a a fresh contact or kindred spirit.

I can be reached through this contact form and at happyolks [at] gmail [dot] com.