asian green beans and kale.

GREENBEANS.jpg

This is an easy dinner or lunch, full of flavor! You can sub with other green vegetables too – i made it one time with broccoli because I ate all the green beans and wanted more! I served it with white rice, and felt like I was eating chinese take out. I made some tofu to go along side it, and included the recipe below as well.

Green beans, trimmed and washed
Kale
1-2 T soy sauce
1 T siracha
3-4 cloves garlic, minced
Slivered almonds
white rice
Coconut oil

Add about a tspn or so of coconut oil in a skillet. Add green beans and kale and cook for a few minutes. You want the green beans to still have crunch – Add the minced garlic, and cook about a minute more. Add the soy sauce and siracha and cook about another minute or so. Serve with rice, and top with slivered almonds.

TOFU
12 ounces extra-firm tofu, pressed
2 tablespoons soy sauce
3 cloves garlic, minced
1 tablespoon siracha

Cut the tofu into triangles and Marinate in the above ingedients. I put in airfryer for about 10-12 minutes at 370 degrees. Alternately, you can bake in oven 400 degrees, 15 minutes, flip and bake 10 minutes more.

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tamale bake.

tamalebake
I made this tamale bake tonight, and it was great. I topped it with some guacamole! I love this recipe – i will definitely make this sauce again and play around with different fillings. I think adding some seitan chorizo would be great!
  • Enchilada Sauce
  • 1 can (14.5 oz) Diced Tomatoes
  • 1 chipotle pepper in adobo
  • 2 cloves garlic
  • handful of cilantro, washed
  • 2 tbsp. lime juice
  • 1 tbsp. honey or agave
  • 1 tsp. unsweetened chocolate powder
  • 1/4 tsp. kosher salt
  • Filling
  • 2 c. butternut squash, cubed and roasted ahead of time
  • 3 stalks of kale
  • 1 can (15 oz.) black beans, drained and rinsed
  • 2 tbsp. oil, separated
  • salt to taste
  • 1/4 c. shredded daiya cheddar cheese
  • Topping
  • 1 c. P.A.N. pre-cooked white or yellow corn meal  ( i found mine at a mexican grocer)
  • 1 1/4 c. warm water
  • 3/4 tsp. kosher salt
  • Garnish
  • avocados
  • cilantro
INSTRUCTIONS
  1. Make enchilada sauce. In a high-powered blender or food processor, add all enchilada ingredients. Blitz until smooth. Set aside.
  2. Make the filling. . De-stem the kale and chop into small, edible pieces. Drain and rinse black beans. Preheat oven to 375°. Into a skillet warmed on medium heat, add 1 tablespoon of oil. Add in the butternut squash and sauté for 5 minutes, stirring occasionally. Salt to taste. Add in 1/3 cup of the enchilada sauce. Cover and cook for an additional 2-3 minutes until just barely ready. Just warm it up. Add in the kale, black beans, and additional tablespoon of oil. Cook for another 3 minutes. Salt to taste. Remove from heat. Stir in 2/3 cup more of enchilada sauce with 1/4 cup of cheese (more if you like things cheesy). Use the skillet as your baking pan, or place in an 8″ x 10″ pan (or something similar in size).
  3. Make the topping. Add the pre-cooked white or yellow corn meal to a bowl. Stir in the warm water a kosher salt. Crumble evenly over the pan and press out until flat. Top with remaining enchilada sauce. Bake for 25-30 minutes. Garnish with cilantro and avocados. Serve.

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.

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.

 

 

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

bbq brussel sprout pizza.

brusselsproutpizza

Ive confessed before I have a mad love affair with brussel sprouts. And I’ve seen them on pizza. So i gave it a try, after finding THIS siracha and roasted garlic bbq sauce at trader joes. (this sauce also works great for making baked tofu, but thats another story.

First of all, this is my go to pizza crust. Serioulsy. We used to buy whole foods pizza crust all the time, but at $3 a crust, we realized that this is so much cost-efficient, and its so so great and practically foolproof, especially if you have a stand mixer. This recipe comes from the joy of cooking and its all over the internet.

1 package (2 1/4 teaspoons) dry active yeast
1 1/3 cups warm (105 to 110 degree F) water
3 1/2 cups all-purpose flour
1 Tbsp Olive oil
1 Tbsp salt
1 Tbsp sugar