Snack Time!

I hope everyone is enjoying the holiday season! New York is looking festive and beautiful as always during this time. I can't wait to go see the tree at Rockafeller Center and bake some cookies this weekend.  Nothing like a little snack to hold you over! Cheddar cheese from The Laughing Cow, Kashi Seven Grain Crackers, Sabra Hummus, and delicious marinated spicy lives with hot peppers from the Euro Market in Astoria.

Vegetarian Pho

Pho (pronounced fuh) is a common dish in Vietnamese cooking.  It is a delicious soup, but often very difficult to get without beef broth.  Just check out this video of Anthony Bourdain and how delighted he is with eating Pho.  You can imagine how happy I was when last week at Whole Foods I saw this:

As far as broths go, Pacific is not my "go to" brand.  I find that their soups and broths have a pretty strong onion flavor and are a bit too rich.  However, I couldn't pass up a vegetarian Pho soup base that was even organic. I gave it a try and it was pretty good.  You'll need:

- 2 cups of Pacific Organice Soup Starter Vegetarian Pho Soup Base

- 1 handful of rice noodles

- 1 large carrot, peeled and grated

- A generous handful of a mix of Thai basil, mint, and cilantro

- 1/2 tsp. of chile garlic paste

- Chopped vegetables like sliced mushrooms, bean sprouts, and scallion

- Lime wedges

Boil water and cook rice noodles for about 2 minutes. Don't overcook! Strain and set aside to cool. 

Prepare the carrots and wash and chop the herbs. 

Place carrots, chili paste, and broth in a pot until it comes comes to a boil.  Skim any foam from the carrots.  Remove from heat and pour over a bowl you have prepared that is filled with the rice noodles and vegetables (I didn't have the mushrooms and bean sprouts).  Top with the herbs and a squeezed wedge of lime.

Applesauce

Most store-bought applesauce has tons of sugar and/or corn syrup in it. It is always best to buy non-sweetened and add your own cinnamon and sugar if you like.  I even like to heat it up with dried cranberries or cherries.  They get nice and plump and warm when you heat up the applesauce.

Even better is making your own applesauce.  I had some leftover apples from when I went apple picking.  The apples weren't as crisp as when I picked them, but I didn't want them to go to waste.  Perfect time to make applesauce! It is so easy, delicious, and good for you that I don't know why I don't make it more often.

Sorry I don't have exact measurements...

I added about a half a cup of apple cider and around four peeled and chopped apples to a pot. 

Turn the heat on medium heat and add a few shakes of cinnamon and a tiny bit of sugar.  You won't need to much sugar because the apples and the applesauce are sweet on their own, and the cinnamon cuts the need for too much sugar.  You could add agave nectar instead if you like.  Let this cook until it starts to boil pretty hard, then lower it to low heat and partially cover with a lid.  You can add more apple cider if it looks dry.  Let the apples cook until they are tender, then with a potato masher, mash up the apples.

This is so delicious and easy! It takes no time and can be eaten in the morning, with a meal such as pierogies and fried onions, or as a late night healthy snack that is filling.