Asian, Rice, Tofu, Vegan

Brown Rice Bowl with Lemongrass, Tofu and Cashews

Brown Rice Bowl with Lemongrass, Tofu and Cashews

It’s been a while and it’s not likely to pick up again any time soon, but this recipe was too tasty to leave off. The Kitchn has provided us with several recipes recently but this one stands out. Tofu is a good for you food that I just haven’t been able to wrap my taste buds around. This cooking method though made it sort of the texture of baked cheese. I love cheese, so this is a positive! Overall it’s a win and I’ll be making it again. So…until the next time…enjoy!

Ingredients
  • 16 ounces extra firm tofu
  • 3 tablespoons soy sauce
  • 2 1/2 tablespoons flavorless vegetable oil, such as grape seed
  • 2 onions, thinly slice
  • 3 tablespoons chopped lemon balm
  • 2 teaspoon grated ginger
  • 2 clove garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 teaspoons lime juice
  • 3 cups cooked brown Basmati rice
  • 1/4 cup cashews, toasted and coarsely chopped

Directions

Preheat oven to 350°F.

  1. Rinse and drain tofu. Cut tofu into 1/2-inch thick slices and place between clean kitchen towels (or paper towels). Place a heavy object such as a skillet or cutting board on top to press out excess liquid. Let sit 15 minutes.
  2. Slice tofu into thin-ish rectangles, then in thirds.
  3. Lightly oil a baking sheet and spread the tofu slices evenly on the sheet. Bake for 15 minutes and flip over. Continue baking for about 10-15 minutes until tofu is toasted and chewy. Remove from oven.
  4. Heat vegetable oil in a skillet over medium heat. Add onion, lemon balm, ginger, garlic, soy sauce and red pepper flakes. Cook, stirring frequently, until onions are soft and translucent.
  5. Scrape any browned bits from the bottom of the pan.
  6. Add rice and tofu and stir to combine and heat through.

Remove from heat, stir in cashews and serve.

Asian, Quinoa, Vegan

Pineapple Fried Quinoa

DSC_9931 copy

I met a friend for coffee this morning and she mentioned that she’d recently been introduced to my humble little blog here. She told me she’d enjoyed reading my blurbs and I know that she’s tried a couple recipes as well. It made me realize, not for the first time, that I really need to continue posting here. I miss being able to check into my own archive and find dishes that we’ve all enjoyed and to be honest, I have dozens upon dozens of recipes in need of blogging that we’ve loved over the past few years. So without further explanation, let’s get to a recipe! This one comes from Happy Healthy Life and as you’ve come to expect it’s simple to pull together.

pineapple note: If serving in pineapple boat you will need whole pineapple, if not serving in boat, you just need about 2 cups fresh pineapple.

First Saute:

  • Tofu cut into cubes
  • 1 Tbsp maple syrup
  • 2 tsp tamari
  • fine black pepper
  • 1/2 cup red onion, diced
  • 1 cup mushrooms, sliced

Second Saute:

  • 1 1/2 cup fresh pineapple, diced
  • 4 cups cooked quinoa
  • 1 cup kale, shredded
  • 1/4 cup nutritional yeast

Pineapple Garnish:

  • 1/2 cup finely diced pineapple
  • 1 Tbsp mint, chopped
  • olive oil

Dressing:

  • 2 Tbsp tahini
  • 3 Tbsp pineapple juice
  • 1 tsp chopped mint

Directions:

1. Cook the quinoa according to package directions. Once cooked, set aside.

2. Heat the olive oil in a deep saute pan on high then add tofu & allow to sizzle for a minute or so. Add tamari and maple syrup with a generous layer of black pepper. Cook on high 2 minutes on both sides, then add in the mushrooms and onions. Cook until the veggies are tender.

3. Add the quinoa, pineapple, mint, kale & nutritional yeast to the pan & cook for about 3 minutes, moving the quinoa around so it cooks on all sides. A few crisped bits of quinoa is a good thing. Do a quick taste test and add a splash of tamari or maple syrup if needed. Transfer the fried quinoa to a bowl. Set aside.

4. Quickly saute the pineapple garnish. Just brown the edges a bit.

5. Mix your dressing. Set aside.

6. Dish up the fried quinoa, adding the pineapple garnish over top with a few sprigs of fresh mint. Serve with the dressing on top or to the side.

Asian, Thai, Vegan, Vegetarian

Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing

DSC_1930 copy

As you’ve come to expect, this is another quick & easy dinner.  The scents of the dressing are heavenly and the flavors come together perfectly.  There just isn’t much more that needs to be said about this gorgeous and delish-dish from Ambitious Kitchen (say that three times fast!) except that it makes a lot (serves the five of us {with seconds} plus a couple small lunches the next day).

Ingredients

  • ¾ cup uncooked quinoa
  • 2 cups shredded red cabbage
  • 1 red bell pepper, diced
  • ½ red onion, diced
  • 1 cup shredded carrots
  • ½ cup cilantro, roughly chopped
  • 1 cup chickpeas
  • ¼ cup green onions, diced
  • ½ cup cashew halves or peanuts (honey-roasted is good)
  • Fresh lime, for a bit of tang

Dressing

  • ¼ cup all natural peanut butter
  • 1 tablespoon honey
  • 2 teaspoons freshly grated ginger
  • 3 tablespoon soy sauce, gluten-free if desired
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon olive oil
  • Water to thin, if necessary

Instructions

  1. Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.
  2. To make dressing: Add peanut butter and honey to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, sesame and olive oil then stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil.
  3. Add the dressing to the quinoa.
  4. Fold in cabbage, red pepper, onion, carrots, cilantro & chickpeas into the quinoa. Garnish with cashews or peanuts & green onions. Serve chilled or at room temperature with lime wedges if desired.
Indian, Vegan, Vegetables, Vegetarian

Indian Lentil Sauté with Kale and Asparagus

DSC_1695 copy

I’d intended to prepare something different for dinner tonight but couldn’t find the recipe where I thought it was saved.  This dish from, Bev Cooks, was the last thing on my menu for the week and it looked simple enough so I tossed everything together in less than 30 minutes.  My daughter had a friend over for dinner and her family is Indian, so I was secretly pleased when she announced, “this looks exactly like what we eat at home.” – and then proceeded to gobble up every last bite.  Yay me!  I doubled what’s shown below and it made enough for three adults, three teens and a very cute, eight-year-old.

Ingredients

  • 1 cup green lentils
  • 2 Tablespoons extra-virgin olive oil
  • 1/2 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 Tablespoons freshly minced fresh ginger
  • 1 Tablespoons(or more!) Indian curry powder
  • 1/2 bunch asparagus, sliced into 1-inch pieces
  • 1 bunch kale, chopped
  • 1/4 cup chopped cilantro
  • 1 lemon
  • coarse salt and freshly ground pepper

Directions

  1. Bring a pot of salted water to a boil. Add the lentils and cook until tender, about 25 minutes.
  2. Heat the oil in a medium skillet over medium high. Add the onion and sauté until it starts to soften. Add the garlic and ginger and bloom 30 seconds. Add the curry powder and a pinch of salt and pepper. Continue to bloom the spices for another 30 seconds, or until fragrant.
  3. Add the asparagus and sauté until bright green, 2 minutes. Add the kale and continue to sauté until wilted, another 2 minutes.
  4. Drain the lentils and add them to the kale mixture. Toss to combine. Sprinkle with lots of cilantro and a good squeeze of the lemon juice.

Serve with more cilantro and lemon juice!

Beans, Mexican, Vegan

Vegan Enchiladas with Cilantro Avocado Cream Sauce

DSC_0681 copy

Just good food, from Oh She Glows.  That is all.

The recipe below says it’ll make 4 enchiladas, so I doubled it and came out with a full 9×13 dish of enchiladas.

Ingredients:

  • 1 Tablespoon extra virgin olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 cup sweet potato, chopped (or zucchini)
  • 1 bell pepper, chopped
  • 2 handfuls spinach, chopped
  • 1 can black beans, drained and rinsed
  • Enchilada sauce (about 2.5 cups)
  • 1 Tablespoon nutritional yeast (optional)
  • 1 1/2 teaspoon ground cumin
  • 2 Tablespoons fresh lime juice, to taste
  • 1/2 teaspoon kosher salt, or to taste
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chili powder, or to taste
  • 4 whole grain tortilla wraps (I used Food for Life Ezekiel)
  • Cilantro Avocado Cream Sauce, to pour on top (recipe below)
  • Green onion & chopped cilantro, to garnish
Cilantro Avocado Cream Sauce

Ingredients:

  • 1 & 1/4 cup avocado flesh
  • 2 Tablespoon water, or more as needed to thin out
  • 2-3 Tablespoon lime juice, to taste
  • 1 teaspoon apple cider vinegar (optional)
  • 1 cup packed fresh cilantro
  • 1 teaspoon kosher salt, to taste
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon ground cumin
  • Black pepper, to taste
  • Red pepper flakes or cayenne pepper, to taste

Directions for Sauce:

1. In a food processor, process the avocado flesh and water until creamy. Now add in the rest of the ingredients and process until smooth and well blended. Use immediately for best results.

Directions for Enchiladas:

Pre-heat oven to 350*

  1. Pre-cook the sweet potato, by simmering it in a small pot of water for about 5-10 minutes until just tender. Do not overcook. Drain and set aside.
  2. In a large skillet or pot, add 1 Tablespoon oil and bring to medium to low heat. Add in the chopped onion and cook for about 5 minutes, stirring often, until translucent. Add in garlic and reduce heat to low and cook for a couple more minutes. Add the chopped pepper, pre-cooked sweet potato, drained black beans, and chopped spinach. Cook for about 5-7 more minutes on medium-low heat.
  3. Add in your enchilada or pasta sauce. Stir well, and add in your seasonings: nutritional yeast, cumin, fresh lime juice, salt, garlic powder, chili powder – all to taste. Adjust seasonings if necessary. Stir well.
  4. Scoop about 3/4-1 cup of the mixture onto the bottom of your casserole dish and spread out in a thin layer. Scoop about 1/2-3/4 cup of the mixture onto each tortilla and wrap, placing the fold down on the casserole dish. Repeat for the remaining tortillas and leave a bit of filling left to spread over the top.
  5. Bake for 18-20 minutes. Meanwhile, make your Cilantro cream sauce. When enchiladas are cooked, remove from oven and pour the sauce over top. Garnish with chopped cilantro and green onion.

Pin It

Quinoa, Vegan

Savory Stuffed Cabbage Rolls

DSC_0905 copy

In case you haven’t noticed Maynard has stopped eating meat.  Yep.  All meat.  There are many reasons, and factors that went into the decision but I’ll spare you the agonizing details and just continue posting yummy food for you to enjoy.  One day, we may go all-out vegan, but for now we’re still working out the kinks (baking vegan is a challenge when you’re used to using butter and eggs in abundance!)

This recipe comes from Zoe Dawn – it’s simple, filling and somehow, amazingly enough, my kids ate it.  And then?  Went for seconds.  It’s a win win.

Ingredients

  • 1 medium head cabbage
  • 1 cup dry quinoa
  • 1/2 cup chopped onion
  • 3 T uncooked brown rice
  • 2 T chopped fresh parsley (2 t dried)
  • 2 t salt
  • 1/2 t pepper
  • 1 banana, mashed
  • 1 3/4 cups plain tomato sauce
  • 1 cup canned tomato chunks
  • 2 T honey

Directions

  1. Put the head of cabbage in a pot. Cover with water. Remove the cabbage and bring the water to a boil. Turn off the heat. Submerge the whole head of cabbage in the boiling water and cover. Let sit for 15-20 minutes.
  2. Meanwhile, cook the quinoa according to package directions.
  3. In a small skillet, sauté the onion, then turn off heat and add the rice, parsley, salt, pepper, and banana.
  4. When the cabbage is done “cooking”, remove it from the water onto a cookie sheet with sides (to catch any remaining water). Very carefully, remove 12 leaves. Cut the thickest part of center rib out of each leaf, about 1 or 2 inches. There will be a little V in the middle of each leave. Divide the meat filling between the leaves and roll up jelly roll fashion, but tucking in the ends so the filling stays put. Place the rolls in a deep casserole dish.
  5. Pour the tomato sauce, tomato chunks, and honey over the rolls. Cover and bake at 350 for about an hour and a half. Let the rolls set a few minutes before serving.

Pin It

Burgers, Vegan

Vegan Smoky Sweet Potato Burgers

DSC_1278 copy

I made these last week and therefore do not have a story or quip to go along with the recipe.  I do, however, highly recommend you make these today because they’re just that good.  Credit goes to How Sweet Eats.

Ingredients:
  • 2 cups coarsely mashed sweet potatoes (or yams), about 2 large potatoes
  • 2 bulbs of roasted garlic
  • 1 cup cannellini beans (rinsed and drained if canned)
  • 2 garlic cloves, minced
  • 1/3 cup panko bread crumbs
  • 1/3 cup oat flour (or all-purpose, wheat, etc)
  • 1 banana, mashed
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon cumin
  • 2-3 tablespoons olive oil
  • 2 avocados, sliced
  • 2/3 cup plain coconut Greek yogurt
  • handful of kale
  • 4 whole wheat buns
  1. Pierce potatoes all over with a fork and place on a paper towel, in the microwave. Microwave for 5 minutes, then flip and cook for 5 minutes more. Remove, slice in half and let cool until you can scoop out the flesh.
  2. In a large bowl, coarsely mash beans with a fork. Add in sweet potato and mash together, then add in spices, salt and pepper, minced garlic, banana, panko and flour. Mix together until combined, then place bowl in the fridge for 15-20 minutes. This helps form them into patties
  3. While mixture is chilling, combine yogurt with 2 bulbs (squeezed out) of roasted garlic cloves, and a sprinkle of salt and pepper in a blender or food processor. Process until smooth then set aside until ready to use.
  4. Heat a large skillet over medium heat and add 2 tablespoons olive oil. Remove mixture from fridge and form into 4-5 equal “dough” balls, then place in the skillet and flatten with the back of a spatula. Allow them to brown, before flipping – about 5-6 minutes.  Flip burgers & cook for another 5-6 minutes until browned.
  5. Assemble by topping burgers with roasted garlic cream, kale and avocados!

To roast garlic, see this tutorial.

Pin It

Mexican, Plant Based, Vegan, Vegetarian

Vegan Tacos with Jicama & Cilantro

DSC_0286 copy

We were invited to a friend’s house for a Mardi Gras party this weekend and were asked to bring something to share.  After digging through Google for a few minutes, I found these two recipes found at Lunch Box Bunch & Babble and combined them to make something amazing!  Jicama, cilantro and lime combined with the black beans and salsa make magic on a tortilla.  No, seriously.  Magic.  These can be served warm, but since I was taking to share, I just loaded up two bowls (one with beans and salsa, the other with the salad), took the bag of tortillas and called it pot-luck.  This will make a perfect hot-summer-day option because no cooking is involved and could make a great go-to lunch for the week.

Makes enough to stuff 20 tortillas (and then some!)

Ingredients

  • 20 pack flour tortillas, warmed
  • 2 cups fresh chopped tomato salsa (I used my favorite jar of salsa)
  • 2 cans black beans, drained and rinsed

Combine salsa, beans in a medium bowl then refrigerate until ready to eat.

Jicama and Cilantro Mexican Salad

  • 1 large jicama, peeled, thinly diced
  • 1/4 cup cilantro leaves and stems, finely chopped
  • 1 cup red seedless grapes, halved
  • 2 avocados, diced
  • pepper, to taste
  • salt, to taste
  • 2 limes, juiced
  • dash of cayenne

Directions for Salad:

1. Combine all the ingredients in a large bowl.
2. Toss well.
3. Chill for at least a half hour to allow flavors to marinate and mix.
Serve cold with beans and salsa mixture over top of tortillas.

PinIt

Cookies, Vegan

Chocolate Peanut Butter Swirl Cookies

DSC_0090 copy

Pure delight, would be how I’d describe these cookies and not just because I ate them on an empty stomach, before eating lunch.  Sally’s Baking Addiction had something fabulous going on when she created these cookies.  The original recipe is adamant about chilling the dough before you roll them together but I’ll tell you first hand, you’re going to get sticky whether you do this step or not and since chilling dough is my very least favorite thing about any cookie recipe, I didn’t.  It’ll save you a couple hours time and get cookies in your belly so much faster!

Ingredients

Chocolate Cookie Dough

  • 1/2 cup white bean puree
  • 1/2 cup sugar
  • 1/2 cup light brown sugar (or dark brown)
  • 1/4 cup plain, unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup + 2 Tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 Tablespoons coconut milk (almond or soy work well too)
  • 1 cup chocolate chipsPeanut Butter Cookie Dough
  • 1/2 cup white bean puree
  • 1/2 cup light brown sugar (or dark brown)
  • 1/4 cup sugar
  • 1/4 cup applesauce
  • 3/4 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 and 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup chocolate chips

 

Instructions

  1. Make the chocolate dough: Cream the bean puree and sugars together. Beat in the applesauce and vanilla until combined. In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder and salt. Slowly mix it into the wet ingredients. The dough will be very thick. With a spoon or rubber spatula, mix in the milk and then fold in the chocolate chips.
  2. Make the peanut butter dough: Cream the bean puree and sugars together. Mix in the peanut butter, and vanilla. Slowly mix in the baking soda, baking powder and flour. Do not over mix. Fold in the chocolate chips.
  3. (OPTIONAL) Chill the dough for at least 1-2 hours. 2 hours is preferred.
  4. Preheat oven to 350F degrees.  Get a small, round spoonful of each dough and roll them together in the palm of your hand.   Roll into a ball. Repeat for each cookie.
  5. Bake the cookies for 11-12 minutes. The cookies will look very soft, puffy, and almost undone. Allow the cookies to cool on the cookie sheet and they will continue to “bake” and set up. As they cool, the cookies will firm up. Store in a freezer bag, in the freezer until they’re gone.  Trust me, it won’t take long.

PinIt

Plant Based, Soups/Stews, Vegan, Vegetarian

Fennel Leek Soup

DSC_9872 copy

My good friend, Kelli, told me about this soup that her dad, Paul, made for her family and how much they all loved it!  Yesterday was a perfect, soup-kind-of-day so I pulled up the e-mail she sent to me and set to work vegan’izing it.  See the original recipe uses chicken & chicken broth but I wanted to keep it plant based so I took a couple liberties with substitutions, adding barley and wild rice to it (whereas the barley is optional in the original).

I was blown away with how good it turned out.  It’s easy to pull together, cooks up fast, and unlike my first attempt at a plant-based soup (that smelled like something died in it) this smelled amazing and it was so easy to go back for a second helping.  I’d never had leeks before and am still a fennel noob, so I was a little apprehensive, once again turning to You-tube to figure out how to cut the leeks (easy peasy) – so that’s my tip for this recipe.  Trust me, try it, you won’t regret it!

I had some leftover cornbread from a batch of vegan chili we had the other night so I broke it into chunks and tossed that on top for lunch today – perfection!

Ingredients

  • 2-3 Tablespoons olive oil
  • 2 cups shredded carrots
  • 5-6 leeks cleaned and sliced
  • 3-4 cloves of garlic, diced
  • 2 fennel plants, (each plant has 2 bulbs) bulbs cleaned and sliced
  • 8 large mushrooms, sliced
  • salt and pepper to taste
  • 1 Tablespoons ground thyme
  • 68 oz. vegetable stock
  • 1 cup of rice
  • 1 cup wild barley
  • 2 handfuls of fresh cleaned spinach, roughly chopped

Directions

  1. In a large stock pot add the olive oil, carrots, leeks, garlic, sliced fennel bulbs & mushrooms.  Sauté for 5 – 10 minutes.  Add salt, pepper & thyme.
  2. Add vegetable stock, thyme, rice and barley to the mixture then bring to a boil, reduce heat and simmer for 30-45 minutes.
  3. Near the end of the simmer, add the fresh spinach leaves.

PinIt