peanut noodle salad.

PEANUTNOODLE.jpg
Whoah, this salad was a hit! we made it twice in one week so we can eat it all week long for lunch.  With a little meal prep ahead of time it comes together in no time for a quick, delicious weekday lunch.

Original recipe found here
I
 changed things slightly, using tofu instead of tempeh and reducing the amount of maple syrup.

Salad

  • 6 ounces rice vermicelli noodles
  • 2 whole carrots, “ribboned” with a vegetable peeler or spiralizer
  • 1/4 cup (15 g) chopped cilantro
  • 1 cup (30 g) loosely packed spinach, chopped
  • 1 red bell pepper, thinly sliced
  •  1 batch peanut Tofu (ingredients below)
DRESSING
  • 1/3 cup  salted creamy peanut butter
  • 3 Tbsp soy sauce or tamari
  • 2 Tbsp maple syrup
  • 1 tsp chili garlic sauce, 1 red Thai chili minced, or 1/4 tsp red pepper flake
  • 1 lime, juiced
  • Water to thinTOFU
  • 1 package of tofu, water pressed out
    SAUCE
    • 2 Tbsp salted creamy peanut butter
    • 2 Tbsp soy sauce
    • 2 Tbsp lime juice
    • 2 Tbsp maple syrupSlice your tofu; marinate for a few hours or overnight. toss in airfyer and cook 370 for 15 minutes, flipping halfway through.

 

zucchini noodle peanut bowl.

Processed with VSCO with a5 preset

Still working on using up the last of the zucchini from my garden. Ive been just kind of on the fence with zucchini noodles but this dish FOR SURE sold me! I think anything coated in a peanut sauce is the way to go! I recently got an air fryer too, so Ive been experimenting with that a bit. Pretty awesome that I was able to make this tofu in about 1o minutes! This dish also made me realize that I need to have peanut sauce on hand ALL the time. good stuff for sure!

Tofu
1 package tofu – water pressed out
3 T soy sauce
2 tspns maple syrup
1 tspn seasame oil

Sauce
2 cloves garlic
1/2 cup water
1/4 cup smooth peanut butter
1 tspn S&B oriental curry powder
1 T rice vinegar
1 T soy sauce
1 T agave nectar

Noodles
Zucchini
salt

Extra: cilantro, peanuts, siracha

Prepare your tofu: if you have time, cut into cubes and marinate your tofu for a few hours to overnight. I cooked mine in the airfryer at 350 degrees for 10 minutes. Alternately you can bake in oven at 400 for 20 minutes, flip and cook 10 min more.

Prepare your sauce: In a small saucepan, Saute garlic in oil for about 30 seconds. Add water and deglaze pan, then add rest of ingredients and stir. Let cook, stirring every so often for about 5 minutes until thick. Taste for seasonings.

Use a spiralizer to make zuchinni noodles. sprinkle with a little salt.

Put noodles in a dish, top with tofu and peanut sauce. Top with cilantro and chopped peanuts if you’d like. Squirt some siracha on there too! why not?

general tso tofu.

generaltso

Heres a confession. I have made this dish for my weekly food prep lunches for the past three weeks. I love it. I have modified the recipe a bit to avoid all that frying; and it still works out great.  Another confession: I use white rice and I feel like I’m eating chinese take out.

Original recipe and instructions can be found here

  • 3-4 cups (474-632 g) cooked white or brown rice
  • Steamed broccoli
  • slivered almonds
TOFU
  • 12 ounces (340 g) extra firm tofu
  • 3 Tbsp soy sauce
  • 1 tsp chili garlic sauce
  • 1 tsp toasted sesame oil
  • 1 Tbsp (15 ml) maple syrup
  • 4-5 Tbsp cornstarch or tapioca flour
SAUCE
  • 2 tsp cornstarch
  • 2 large cloves garlic, minced
  • 1 Tbsp ginger, minced
  • 1 Tbsp rice vinegar
  • 2 T maple syrup,
  • 3 Tbsp soy sauce
  • 1 Tbsp water
STIR FRY
  • 1 Tbsp (15 ml) sesame oil
  • 1 bundle green onions, bulbs removed, roughly chopped
  • optional: Sesame seeds

butternut squash stuffed shells.

STUFFEDSHELLS.jpgButternut squash. I want to use it, but don’t always know how. Pasta. The possibilities are endless. I absolutely love this meal – I was able to prepare the filling items over the weekend, making it a pretty quick meal to throw together during the week. Will be making this again and again! These came out creamy, garlick-y and sweet. Super delicious!

Here is the original recipe.

  • 1½ cups cubed butternut squash
  • extra-virgin olive oil, for drizzling
  • 16 jumbo shells
cashew cream
  • 1 cup raw cashews (soak ahead of time if you dont have a vitamix)
  • 3/4 cup fresh water
  • 3-4 garlic cloves
  • 3½ tablespoons fresh lemon juice
  • sea salt and freshly ground pepper
filling
  • 4 cups fresh baby spinach
  • 1 cup crumbled firm tofu
  • 1 teaspoon dried basil
  • 1 cup cashew cream (from the recipe above)
  • sea salt and freshly ground pepper
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper. Toss the butternut squash with a drizzle of olive oil and a few pinches of salt and pepper. Roast until golden brown, 20 to 25 minutes.
  2. Make the cashew cream: Blend together the drained raw cashews, fresh water, garlic, lemon juice, and generous pinches of salt and pepper. Taste and adjust seasonings.
  3. Make the filling: In a medium skillet, heat a drizzle of olive oil over medium heat. Add the spinach in increments, along with a pinch of salt, and sauté until all the spinach is incorporated and wilted. Remove from heat and let cool slightly. Squeeze out any excess liquid and chop. In a medium bowl, combine the the spinach with the crumbled tofu, oregano, lemon zest, red pepper flakes, and 1 cup of cashew cream. Season generously with salt and pepper, to taste.
  4. Bring a large pot of salted water to a boil. Add the shells and cook according to the package directions until al dente. Drain.
  5. Assemble the shells. Spread ¼ cup of the reserved cashew cream on the bottom of an 11×7-inch baking dish. Fill each shell with some of the filling and a few cubes of butternut squash, and place into the baking dish. Drizzle a little olive oil over the shells and bake for 15 minutes, or until browned on top and heated through. Remove from the oven and serve with the remaining cashew cream.

 

 

 

vegan rueben.

rueben
Sorry for the delay in posts! We spent spring break in istanbul!

While out grocery shopping before we left, sauerkraut caught my eye. I grabbed a can so we can make ruebens for dinner. We loooove a good sandwich, and this did the trick. And while turkish food was good, it felt great to eat something closer to home.

A good sandwich bread. We use trader joes sourdough bread, but typically ruebens are made on rye or pumpernickle
Earth balance
sauerkraut
Daiya cheese
Tofu (or seitan or tempeh would work too)

Marinade:
1/2 cup vegetable broth
1 T olive oil
2 T balsamic vinegar
2 T soy sauce
2 T fresh lemon juice
2 cloves of garlic, minced
1 T fennel
1 T onion powder
1 T paprikia
Few cranks of black pepper

Dressing:
1/3 cup vegan mayo
2 T ketchup
juice of half a lemon
1 T minced onion
2 T sweet relish

Preheat oven to 400 degrees. Mix all the marinade ingredients in a 9×13 pan. Slice your tofu pretty thin, about 1/4 – 1/8 inch thick. Place in the marinade and give it a good coating, front and back.

Place in the oven and bake for 20 minutes. Flip and bake another 10 minutes or so.

In the meantime, mix together the ingredients for the dressing. set aside.

When the tofu is ready, slather some earth balance on slices of bread. Layer sauerkraut, cheese, dressing and tofu on the sandwich and fry up in a pan until the sandwich is krispy and the cheese is melty and gooey.

Add more dressing to your liking. Enjoy! You can also top with avocado, and or pickles.

292. pad thai

Pad thai is one of my favorite foods ever.
This dish (when it turns out right) is also one of my favorite things to make from vegan with a vengeance.

I change it around a little bit, but you can do what works for you.

My version goes like this:

Mix together:
6 T soy souce
4 T sugar
3 T lime juice (or tamarind paste)
1 t garlic chili paste (add more or less depending on your spice level)

Dice and fry up some tofu. Right before its almost done, dump in a bunch of cloves of minced garlic (based on your preference. I love garlic, so I add about 4)
Prepare rice noodles – but DON’T overcook them. This is the part that gives me trouble. I usually undercook them a tad, b/c they cook a little more later when I put everything together.

Shred some carrots, dice up some green onions, get your sprouts ready.

When the tofu and the rice noodles are ready – you gotta move kinda quick.

In the pan with the tofu, still hot from cooking, dump in your sauce. Add the Noodles, carrots, green onions, and mix it all up. Cook for just a bit, to get everything evenly coated and warm, but being careful to not overcook, otherwise your noodles will get mooshy and gross.

Throw in bean sprouts at the last minute, give it one last toss, and remove from heat and serve. Top with crushed peanuts, cilantro and lime wedges.

Also, maybe im crazy, but I LOVE room temperature lefotvers of pad thai the next day. The best.

Pad thai is one of my favorite foods ever.
This dish (when it turns out right) is also one of my favorite things to make from vegan with a vengeance.

I change it around a little bit, but you can do what works for you.

My version goes like this:

Mix together:
6 T soy souce
4 T sugar
3 T lime juice (or tamarind paste)
1 t garlic chili paste (add more or less depending on your spice level)

Dice and fry up some tofu. Right before its almost done, dump in a bunch of cloves of minced garlic (based on your preference. I love garlic, so I add about 4)
Prepare rice noodles – but DON’T overcook them. This is the part that gives me trouble. I usually undercook them a tad, b/c they cook a little more later when I put everything together.

Shred some carrots, dice up some green onions, get your sprouts ready.

When the tofu and the rice noodles are ready – you gotta move kinda quick.

In the pan with the tofu, still hot from cooking, dump in your sauce. Add the Noodles, carrots, green onions, and mix it all up. Cook for just a bit, to get everything evenly coated and warm, but being careful to not overcook, otherwise your noodles will get mooshy and gross.

Throw in bean sprouts at the last minute, give it one last toss, and remove from heat and serve. Top with crushed peanuts, cilantro and lime wedges.

Also, maybe im crazy, but I LOVE room temperature lefotvers of pad thai the next day. The best.

247. grilled tofu tacos.

In honor of labor day, we had some friends over in the afternoon for lunch and I made these grilled tacos with avocado cream and cabbage slaw, and grilled corn. They were excellent! We love to bbq, but never really know what to grill other than veggie burgers or pizza.  So this was great to add to the list. We made a little taco bar with all the ingredients and everyone mixed and matched to their liking. A fun way to say bid farwell to summer. Although, we may be making these again in our future!

155. couscous with tofu, spinach and asparagus.

Yesterday kicked off the first day of the Farmers Market in Morton Grove. We biked over to see what it would be like and it was actually really good. Another reason to love my new neighborhood!

There was a vendor selling spice mixes, and he had some couscous mixed with spices, and I thought it would be perfect for a quick one pot meal. I picked the “italian blend.” I bought some asparagus from michigan while I was there as well. I cooked the asparagus and some cubed tofu in a pan while the couscous was cooking. Then towards the end threw some baby spinach in there until wilted. I tossed it all together with some balsamic vinegar, fresh basil and lemon.

Lunch in less than 10 minutes. Yes please.

108. ginger scallion noodles.

I keep seeing this post on pinterest and it looks so so good.
Then I remember I dont really like soba noodles. And it has alot of oil in it.
So tonight I made my own variation of something similar. Heres what I did:

Chop a bunch of green onions.
Put it in a bowl with 2 T soy sauce
4 T rice vinegar
1/2 tspn (or more if you like it) minced ginger
1 tspn minced garlic
squirt of siracha (more if you like it hot)
1 1/2 T honey or agave (depending how you swing on the issue)
Black pepper
Juice from half a lime

Boil some water and cook some whole wheat linguine (or noodles of your choice).
Saute some seitan, brocolli, spinach and seasame seeds.

When noodles are done, combine everything in one big bowl. Stir in the sauce. Top with more seasame seeds, cilantro and lime juice.

99. chocolate pie.

Happy easter!
Not sure what it is about holidays, but it always makes me want to make pie.
So here it is. An incredibly easy chocolate pie from this recipe. 
I made a graham cracker pie crust too, using graham crackers, earth balance and soymilk.