Category Archives: Seafood

Shrimp Noodle Soup

This is an Asian soup that is delicious and low fat.  The olive oil is non-traditional, but adds a nice flavor and is a healthy oil.


8 oz shrimps, medium size, deveined but leave the shells on

2.5 teaspoon olive oil
1.5 medium onions
1 tbsp ginger
2 cloves garlic
4 stalks celery
2 medium carrots

 8 cups vegetable broth
2.5 tbsp soy sauce
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper

1/3 head napa cabbage
8 oz rice vermicelli, medium size, soaked according to package

1 cup frozen peas


Trim the legs/feelers off the shrimp and split open the back of the shells to devein them, but leave the shells on.  Set aside.

Prepare the rice vermicelli according to the instructions on the package.  Different brands vary enormously.  Some require only a couple of minutes in water to hydrate the noodles, others need to be soaked for an hour or more.  The noodles should be soft and translucent before you add them to the soup.

In a large pot, add the olive oil and cook the onions under low to moderate heat for about 5 minutes, until they begin to soften.  Add the ginger, garlic, carrots and celery and continue stir frying another 5 minutes.

Add the vegetable broth and seasonings and bring to a boil.

Add the rice vermicelli and napa cabbage, cook for about 5 minutes.

Add the green peas and cook for another 5 minutes.

Add the shrimp and cook for 2 to 3 minutes.

Serve immediately.  Should be eaten with chop sticks as well as a spoon.


Nutrition Facts
Serving Size 405 g
Amount Per Serving

Calories from Fat

% Daily Value*
Total Fat

Saturated Fat

Trans Fat



Total Carbohydrates

Dietary Fiber



Vitamin A 94% Vitamin C 35%
Calcium 10% Iron 12%
Nutrition Grade A-
* Based on a 2000 calorie diet

Stir Fry Squid

Squid is versatile, high protein and high in vitamin B12.  On a vegan diet, getting enough B12 can be an issue so dishes with mollusks help to balance out the pescovegan diet. Squid with vegetables is a well-known Chinese stir fry, easy to prepare and tasty.  This version is quite low in fat, only about 6 grams per serving.


1 lb squid
1 tbsp fresh ginger
2 cloves garlic
1 tbsp canola oil

2 carrots, sliced diagonally
3 stalks celery, sliced diagonally
2 shitake mushrooms
1 scallion, chopped

1 tsp cornstarch
1/2 tsp salt
1/2 tsp sesame oil
1 1/2 tbsp water


Clean and rinse the squid.  Cut each tube in half and score the inner surface in a crosshatch pattern.  Cut into ~ 1 1/2 inch chunks.  Salt and pepper lightly and set aside.

Prepare the vegetables and mushrooms.

Combine the cornstarch, salt, sesame oil and water in a small bowl.

In a wok or large nonstick pan, heat the oil, ginger, garlic and scallion until fragrant, but don’t brown the garlic.

Add the squid and stir fry for about 2 minutes over moderate heat.  You should see the crosshatched pieces curl into little round cylinders.

Remove the squid and add the vegetables to the pan.  Stir fry for 8 to 10 minutes so that the carrots begin to soften and the mushrooms cook.

Add the squid back to the pan, and add the cornstarch mix.

Stir fry for 2 minutes and serve with steamed rice.