spaghetti carbonara with shitake bacon.

 

spag.jpgI had seen this recipe floating around on the internet for quite some time now, and added it to my list to make. Glad I did. this was EASY and delicious. We served some roasted broccoli with it. You would think you slaved for hours making this dish – when it really comes together in no time!

SHIIITAKE BACON

  • 1 pound shiitake mushrooms,
    trimmed and thinly sliced
    (about ¼ inch thick)
  • 2 T olive oil
  • 2 T soy sauce
  • 1 tspn maple syrup
  • 1/2 tspn liquid smoke
  • 1/2 teaspoons sea salt
  • ½ teaspoon freshly ground black pepper

PASTA CARBONARA

  • 1 pound long pasta
    (spaghetti, linguine, fettuccine)
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 14 ounces soft tofu
  • ½ cup water
  • 2 tablespoons lemon juice
  • 2½ teaspoons sea salt
  • Freshly ground black pepper
  • Chopped fresh Italian parsley for garnish
  • vegan Parmesan Topping

For the shiitake bacon:
Preheat the oven to 375°F.

Mix together the ingredients for the mushrooms. Slice mushrooms long-wise and thin and coat with liquid. Spread them on  a large rimmed baking sheet and bake for about 30 minutes, turning frequently with a spatula, until lightly browned and crisp.

For the pasta:
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain and return to the pot.

Meanwhile, heat oil in a medium skillet over medium heat. Add onion and let cook until soft. Add garlic and let cook a few more minutes. Remove from heat.

In a blender, combine onion, garlic, tofu, water, lemon juice, and salt. Process on high until very smooth, about 2 minutes.

Add sauce to pasta and toss to coat. Season with pepper and add more salt to taste. Let pasta sit for about 5 minutes to allow sauce to thicken slightly. Top with shiitake bacon, parsley, Parmesan topping, if using, and serve.

 

golden curry bowl.

goldencurry.jpg
I’m so glad I found this recipe! This curry sauce is really delicious – and its a copycat recipe one of my favorite things at native foods: the bangkok curry bowl!  I plan to make this and just have it in my fridge to top veggie bowls of whatever kind I have on hand. Make sure to top with nanami togarashi!

the recipe can be found here

I changed it slightly and used the following ingredients:
1 can coconut milk
2 cups almond milk
1/4 cup  soy sauce
1-3 gochujang or red pepper paste
1/4 cup peanut butter
Juice of one lime
1 teaspoon dried turmeric
1/2 teaspoon garlic powder

loaded kale salad.

loadedkalesalad.jpg
Sometimes you just need a good kale salad to reset yourself. This one did it for me! I think I’ll add some avocado next time! I love using kale in salads because you can add the dressing and it still says pretty crunchy in the fridge for leftovers – in fact, it even tastes better to me, the longer it sits!

1 cup cooked quinoa
Kale!
Julienned carrots
1/4 cup chopped green onions
1/2 cup or so of fresh parsley leaves
1/2 cup or so of sun dried tomatoes
1/2 cup sunflower seeds or pepitas
2 T hemp hearts

Tofu cubes – pressed and tossed in soy sauce and nutritonal yeast and then either baked or air fryed

Vinaigarette
1/4 cup red wine vinegar
2 tspn dijon mustard
1 large clove garlic, minced
2 T Olive oil
salt and pepper
1 tspn maple syrup

mix all together in jar and set aside.

Mix all ingredients together and then toss well with dressing. Add some avocado! Enjoy!

cheesy veggie soup.

SOUP.jpg

This is a pretty easy soup you can make from a variety of vegetables in your fridge. I havent done it, but I imagine you can interchange veggies to what you have in stock.

What I did:
1 onion
4-6 cloves of garlic
1 sweet potato, peeled and cubed
3 stalks celery
3 carrots, peeled and chopped
3 cups brocolli
6 cups vegetable broth
olive oil
4 T nutritional yeast
salt and pepper

saute chopped onion and garlic in some olive oil in a soup pot and sautee until translucent, about 5 min. Add vegetables and sautee about five more minutes. Add salt and pepper then add broth, cover and let cook about 15 minutes until veggies are soft. stir in nutritional yeast and transfer to blender – puree until smooth. add salt and pepper and more nutritional yeast to taste – Serve with crusty bread or garlic crutons or garlic toast!

cauliflower tacos.

Cauliflowertacos.jpg

I recently went to Los Angeles and I saw a trend everywhere I went to eat: cauliflower on the menu in some capacity. We love it in our house, especially roasted, so I’ve been meaning to turn some into taco form. After scouring the internet for ways to do it – this is what I came up with. It didnt dissapoint and I will for sure be adding these to the rotation!

Slaw:
1/4 bag of coleslaw mix
Juice from half a lime
1 tablespoon rice vinegar
1/8 teaspoon salt
1/3 cup chopped cilantro (optional)

Tacos:
1 head cauliflower (about 1 pound)
3/4 cup beer
1/4 cup vegetable broth
1 tablespoon lime juice
2 teaspoons soy sauce
1 1/2 tablespoons chipotle hot sauce
4-6 garlic cloves, sliced
2 teaspoons chili powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
Pinch of salt
1 tablespoon olive oil
1 small yellow onion, chopped

Avocado crema:
1 avocado
1/2 lime, juiced
salt and pepper

  1. Combine all ingredients to make the slaw.
  2. Preheat oven to 400 degrees. Chop the cauliflower into small florets. In a saucepan over medium heat, add the beer, broth, lime juice, soy sauce, hot sauce, and garlic. Add the cauliflower and toss around for about 2 minutes. Drain the liquid.
  3. In a large bowl. toss the spices, salt, and olive oil together. Add the cauliflower and onion and coat well. Put on baking sheet and bake for 20 minutes. Flip, then bake for about 10 min more.
  4. Make the crema while the cauliflower is roasting. Add ingredients to vitamix and puree until smooth.

fried chick’n sandwich.

chick.jpg

I found a recipe to make this vegan chick’n sandwich which is supposed to be a copycat Chick-fil-a.  I never had a chick-fil-a sandwich, but having recently bought an airfryer, this appealed to me. Turned out to be pretty delicious! I modified the recipe a bit and made it twice in one week! I made the seitan ahead of time and then bread it when im ready to make some for dinner.  They reheat well too!

Chick’n Seitan:
Binder
  • ¾ cup plain, unsweetened almond milk
Breading
Topping ideas
  • Burger buns, I used pretzel buns
  • Vegan Ranch or vegan mayo
  • avocado
  • vegan cheese
  • pickles
To make the seitan:
  1. In a mixing bowl, mix together wheat gluten, salt, nutritional yeast, onion powder and poultry seasoning.
  2. In a larger bowl, combine ¾ broth and tahini and whisk until smooth.
  3. Mix the dry ingredients with the wet and stir until well combined.
  4. Knead the dough until it is elastic but not dry. Sprinkle some additional gluten flour if you find you have made your dough too sticky.
  5. Divide the dough into small little burgers. Keep in mind they will grow to about twice their size, so make then smaller then you would normally. Place in a casserole dish, covering them completely with vegetable broth.
  6. Cook burgers in broth for 1 hour at 350 degrees, flipping at 45 minutes. Allow to cool.
Breading
  1. Combine the flour, paprika, black pepper, chili powder, salt, baking powder, and garlic powder in a medium-sized mixing bowl. Set aside.
  2. Toss the seitan “chicken” cutlet into the dry mixtured and coat completely, then toss it into the wet, again coating evenly on all sides. Toss into the flour mixture again and coat generously. Repeat with the remaining cutlets and set aside.
  3. Place cutlets in the airfryer and bake at 370 for about 12 minutes. Flip occasionally to ensure even cooking. If you dont have an air fryer, im sure you can bake in the over, deep fry!

buffalo tofu.

Processed with VSCO with a6 preset

I recently jumped on the air fryer bandwagon. I kept seeing the food being made in my feed – and then saw an infomercial and knew i had to have one. I chose this one and its been working pretty well. It doesnt make french fries taste like they have been deep fried, like the infomercial promised, but it does cook things so quickly and really does make stuff crispy with using a minimal amount of oil.

I kept seeing kittee posting about her buffalo tofu and I have to say this is hands down the best thing we have made in here so far! Wowza. we turned these into buffalo tofu wraps with some avocado, home grown tomatoes and daiya ranch dressing.  Cant wait for leftovers tomorrow!

You can find Kittee’s recipe for her buffalo cauliflower here – I modified it a bit to make it work for tofu/my needs.

First, she mentioned on instagram to marinate your tofu in tamari, nutritional yeast, garlic, liquid smoke and rice vinegar.  I just kind of eyeballed it all. Mix together and let marinade a few hours to overnight.

as to the recipe i posted above i used only
1/2 cup chickpea flour instead of the three flour blends she suggested, and i think i will only use a 1/2 T of curry next time.

I already have another batch of this marinating today! I cant wait to eat it again! Its not too spicy, super crispy and  heated up nicely the next day in the air fryer – crispy as can be!

zucchini noodle lasagna.

ZUCHINNI.jpgI took a stab at making a lasagna with zuchinni instead of noodles. I just kind of threw this recipe together, and happy to say…it was a hit! I came home late from work one day and my family was gladly eating this. Milo didnt even realize the noodles were zucchini.

zucchini – sliced thin with a mandolin slicer
1 package extra firm tofu, pressed and crumbled
3/4 cup raw cashews
1/2 cup-3/4 cup water
3-4 garlic cloves
salt
pepper
nutritional yeast
fresh basil
1 bag fresh spinach
vegan parm (recipe below)
Tomato sauce

Prep your zucchini.  Slice thin with a mandolin slicer and lay flat on paper towels, sprinkled with salt. Let sit for about 10-20 minutes and dab with paper towels as zucchini starts to sweat out the water.

Make the cashew cream: Blend together the drained raw cashews, fresh water, garlic, lemon juice, and generous pinches of salt and pepper.Add a little fresh basil if youd like as well.  Add a little vegan parmesan or nutritional yeast. Adjust seasonings to your taste.

Make the spinach: I make spinach by filling a tea kettle with water and boiling it, then putting bag of spinach in a colander and pour boiling water on top of spinach.  Run some cold water on it and squeeze out all excess water.  Chop roughly.

Make the tofu ricotta: Take crumbled tofu, cashew cream and spinach and mix to combine. Add fresh chopped basil.

Assemble the lasagna:Preheat oven to 350 degrees. Pour some pasta sauce in an 8×8 pan. Layer the zucchini noodles, then layer with tofu ricotta and sauce. Continue until you end on a layer of noodles on top. Top with remaining sauce and vegan parmesan.  Bake covered with foil for 25 min.  Uncover and bake for about 30 min more.

cashew seitan.

cashewseitan

 

This dish is easy, ready in about 20 minutes, and is loaded with flavor and easy to customize to your liking. The original recipe called for chicken, but I swapped it for some upton’s seitan, and I love the texture. You could swap for tofu too, I imagine, but I needed a change of pace. Below is my take on the recipe:

  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 package uptons seitan
  • 2 tablespoons sesame oil
  • 2 heaping cups broccoli florets
  • 1 cup red bell peppers, diced small
  • 1 cup shelled frozen edamame
  • 2 cloves garlic, finely minced or pressed
  • 1/2 cup unsalted dry-roasted whole cashews
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons maple syrup, or to taste
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon Asian chili garlic sauce, or to taste
  • 3/4 teaspoon ground ginger
  • 3/4 to 1 cup green onions, sliced into thin rounds (from about 3 or 4 green onions)

DIRECTIONS:

  1. To a gallon-sized ziptop bag, add the cornstarch, salt, pepper, seitan, seal, and shake to coat seitan evenly.
  2. To a large skillet, add the oil, and seitan, and cook for about 4 to 5 minutes over medium-high heat, flipping and stirring so all sides cook evenly.
  3. Add the broccoli, bell peppers, edamame, garlic, and stir to combine. Cook for about 3 to 4 minutes or until vegetables are crisp-tender.. While vegetables cook, make the sauce.
  4. To a medium bowl add the soy sauce, maple syrup, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside.
  5. Add the cashews to the skillet and stir to combine.
  6. Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes.
  7. Add the green onions, stir to combine, and serve immediately.

korean tacos.

koreantacosThe original recipe I found for these tacos was actually a chicken recipe, but I changed it up and made it vegan, using Beyond Meat, and modifying the ingredients a bit. The result were tacos that packed all kinds of flavor and texture! I used the leftovers to turn into quinoa bowls for lunch the next day….More on that below!*

Cabbage slaw:

    • 2 cloves of garlic, pressed through a garlic press
    • 1 teaspoon fresh ginger, grated or minced
    • 1 Tablespoon agave
    • 3 tablespoons rice wine vinegar
    • 2 tablespoons soy sauce
    • 1 teaspoon sesame oil
    • Juice from 1/2 lime
    • 1 teaspoon sesame seeds
    • 2 1/2 cups cabbage, shredded
    • 3/4 cups carrots, cut into matchsticks
    • salt and black pepper, to taste“chicken” marinade
    • 3 cloves of garlic, finely minced
    • 1 teaspoons fresh ginger, grated or minced
    • 1/4 cup Korean chile paste, or gochujang
    • 1 Tablespoon Agave
    • 4 tablespoons tamari or soy sauce
    • 1 tablespoon rice wine vinegar
    • 1 tablespoon sesame oilTortillas
      beyond Meat (tofu or seitan would also work fine)
      Cucumbers
      hot sauce
      Cilantro
      green onions
      Kimchi

Instructions

  • In a large bowl, whisk together the garlic, ginger, agave, rice wine vinegar,  soy sauce, sesame oil, lime juice and sesame seeds. Add the cabbage. Toss to combine. Adjust seasoning to taste. Cover and refrigerate until you are ready to use.
  • Prepare your sauce. In a large bowl, whisk together the garlic, ginger, Korean chile paste, agave soy sauce, rice wine vinegar, and sesame oil. Season with salt and pepper to taste.
  • Marinate the Beyond Meat in the sauce for an hour or overnight.
  • When ready, warm up a pan and cook up the beyond meat, reserving any extra marinade.*
  • Cook until ready – then serve as tacos topped with cucumber slices, green onions, cabbage slaw and kimchi. Cilantro and hot sauce optional.

    *we took the extra marinade and marinated tofu, then baked at 400 degrees for 20 minutes or so and used this tofu, the cabbage slaw, kimchi, green onions, slaw and cashews mixed with quinoa for a delicious lunch the next day.