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Peanut Sauce

I make this Peanut Sauce every week. That is no joke. It is my favorite Asian sauce. It is great for Peanut Noodles or as a dipping sauce for Spring Rolls. For some unknown reason I have never posted this sauce all on its own. It definitely deserves a post of it own, because it is so good.

  • 1 c water
  • 2 tbsp ginger, fresh, minced
  • 1 tbsp garlic, minced
  • 1/4 c peanut butter
  • 3 tbsp coconut aminos
  • 2 tbsp Date Paste

Combine all the ingredients into a saucepan. Cook the sauce over medium heat until it has thickened, about 5-10 minutes.

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Store in a sealable container in the refrigerator or freezer.

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JB’s Asian Lentil Meatballs

We love the Lentil Meatballs. I adapted the recipe for JB so they could have some too. This is an Asian version that is just – WOW!

First Blend:

Combine eggplant, mushrooms, JB’s All-Purpose Blend , pecans and oat flour into a food processor. Process until the ingredients are well incorporated.

Second Blend:

Add lentil, coconut aminos, GF All-Purpose Flour Blend and GF oats to the food processor. Process until all the ingredients from the first blend and the second blend are completely combined.

Refrigerate for 30-60 minutes for the ingredients to firm up.

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone mat.

Form the lentil mixture into walnut size balls. This recipe makes about 36-42 lentil balls. Place the lentil balls onto the prepared baking sheet.

Bake for 10 minutes. Turn lentil balls over and bake for an additional 5 minutes.

Make 1-2 recipes of the Chinese Brown Sauce to coat Asian Lentil Meatballs.

Serve with brown rice and Chinese Brown Sauce.

Garnish:

  • cilantro, garnish
  • sesame seeds

Note: These would make great appetizers, potluck dish, or even for game day.

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Serve. Eat. Enjoy.

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Warm Asian Quinoa Salad

This Warm Asian Quinoa Salad was so simple to put together because I had everything already made. I had done some batch cooking sometime ago and had quinoa in the freezer. Also, I had an Asian vegetable mix in the freezer and my Chinese Brown Sauce in the refrigerator. That is basically how I came up with the salad. It pays in time saved to batch cook.

Cook vegetables according to package directions. Warm quinoa, and Chinese Brown Sauce.

Combine all of the ingredients in a large bowl. Stir until the ingredients are well incorporated.

Note: This salad is also good served cold or at room temperature.

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Serve. Eat. Enjoy.

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Tempeh – Mushroom Lettuce Wraps with Simple Brown Rice

This is such a flavorful simple dish that I do not know why I did not make it sooner. I think I was a little intimidated by the tempeh, since I had never used it before. Silly me.

I rarely make things more than twice, but this just might make it on a regular rotation. You can omit the tempeh and increase the mushrooms if you like. I would triple the amount of mushrooms if you do so.

These lettuce wraps would be great for a crowd. Make some with Forbidden Rice Spring Rolls and Peanut Sauce and you have a wonderful meal.

  • 1-2 recipes Chinese Brown Sauce
  • Simple Brown Rice
  • 8 oz Tempeh, rinsed, steamed, chopped
  • 10 oz. Shiitake mushrooms, chopped
  • 5 oz. water chestnuts, chopped
  • Lettuce, iceberg or butter leaf
  • Lime, garnish
  • Green onions cut on the bias, garnish, optional

Make the Chinese Brown Sauce first. You can even make this 1-2 days in advance. I made two recipes of the Chinese Brown Sauce because it is that good, and the mushrooms and tempeh soak up the sauce. I had some leftover, however, if you like to spoon it on top of the lettuce wrap go for it.

Note: The Chinese Brown Sauce is a good one to keep in your refrigerator at all times. It is great for stir-fries, Asian noodles or just as a dipping sauce for spring rolls. It really is that good.

Rinse the tempeh and then steam for 15 minutes. The steaming softens the tempeh, making it more like a sponge to soak up the the flavor you will be pouring on it.

Make the Simple Brown Rice. While the Simple Brown Rice is resting; add the tempeh, mushrooms and water chestnuts to a large skillet. Cook over medium-high heat stirring constantly. I use a ceramic non-stick skillet. If you do not have one, make sure you have some vegetable broth on hand in case the tempeh-mushroom mixture starts to stick. Just add a little vegetable broth if this happens and it will loosen the tempeh-mushroom mixture from the skillet.

The Tempeh-Mushroom mixture cooks very fast. It is done when you see that the tempeh is golden and the mushrooms have reduced.

Reduce heat and add the Chinese Brown Sauce to the Tempeh-Mushroom mixture. Thoroughly stir so that the sauce completely coats the Tempeh-Mushroom mixture.

Assemble wraps and add a squeeze of lime. The lime really enhances the flavors of all the ingredients.

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Serve. Eat. Enjoy.

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Curried Coconut-Butternut Squash Soup

It has been a while since I have made a soup so I thought this would be perfect. What is even better is that it can be made in your slow cooker or your instant pot. Whichever method you use it will be delicious – I promise. Silky, Velvety. Delicious.

  • 4 c butternut squash, peeled, cubed 1/2-inch
  • 3 c vegetable broth
  • 1 1/2 c apple (My favorites are fuji, honey crisp or pink lady), cored, chopped
  • 3/4 c shallots, minced
  • 1 tbsp garlic, minced
  • 1 tsp ginger, fresh, minced
  • 2 tsp curry powder
  • 1/2 tsp Himalayan salt
  • 1 c + 4 tsp canned light coconut milk
  • 1 tbsp lime juice, zested, fresh – use zest for garnish
  • 1/4 c pumpkin seeds, divided

Combine squash, broth, apple, shallots, ginger, garlic, curry powder and salt into a slow cooker/instant pot.

I used the instant pot method.

Slow Cooker:  Cover the slow cooker with lid and cook on low until vegetables are tender, about 7 hours. Stir in 1 cup of the coconut milk and lime juice.

Instant Pot: I used the bean/legume setting (this setting takes about 15 minutes). You should follow the manufacturer’s directions. Stir in 1 cup of the coconut milk and lime juice.

In a high speed blender, blend soup in batches, until the soup is all blended. Divide into 4 bowls. Garnish with 1 tsp each of coconut milk and some pumpkin seeds.

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Serve. Eat. Enjoy.

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Mushroom-Miso Ramen

My boys loved to make Ramen. It was so easy for them to make. They would wipe out 3 packets of Ramen noodles in one sitting. Since gluten and the boys are out of the house I have not made it in ages.

I found some Rice Ramen Noodles and made my own seasoning. It smells divine in my kitchen right now.

Note: This recipe made 2 generous portions.

  • 1/4 c onion, minced
  • 1/3 c carrots, cut into matchsticks
  • 1 tsp garlic
  • 8 oz mushroom medley
  • 2 tsp miso paste
  • 3 c vegetable broth, plus more sautéing
  • 3 cakes ofJade Pearl Rice Ramen

In a medium saucepan sauté onions and carrots over medium heat. Sauté until onions and carrots are softened. Add garlic, mushrooms and miso paste; sauté until garlic is fragrant. Use vegetable broth to deglaze the saucepan.

Add vegetable broth and increase heat to bring to a boil. Cook until noodle are tender, about 3 minutes.

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Serve. Eat. Enjoy.

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Baked Tofu

I am fairly new to using tofu. It is a very versatile ingredient. You can make savory or sweet dishes with tofu. It is used in stir-fries,  buddha bowls, wraps, scrambles, the list just goes on and on.

At my local grocery store it is $5 for a package of baked tofu of four pieces. That just does not seem right, so I made my own. By making your own you can easily change up the flavor profiles. This is a basic recipe just to get you started. The marinade is only 3 ingredients. That is pretty easy.

  • 1 package firm tofu (I like Nasoya)
  • 5 tbsp coconut aminos
  • 1 tsp garlic powder
  • 1/2 tsp liquid smoke

Note: I find freezing the tofu gives it a “meatier” texture. I would not press the tofu for this if you do not want ugly slices. Learn from my mistake. I would, however, wrap the tofu in a towel and let the towel soak up the liquid.

In a small bowl mix together marinade ingredients: coconut aminos, garlic powder and liquid smoke.

Slice tofu into about 1/2 in slices. Pour marinade into a 13×9 baking dish. Place the tofu into the marinade. Let set for 5-10 minutes, then flip tofu over to marinade the other side for another 5-10 minutes.

Preheat oven to 350 degrees. Line baking sheet with parchment paper.

Place marinated tofu slices onto prepared baking sheet. Bake in oven for 15 minutes. Turn over tofu slices and bake for an additional 15 minutes.

Note: I noticed the tofu firmed up as it cooled.

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Serve. Eat. Enjoy.

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One-Pot Curry Noodles

This is truly a one-pot meal. It is packed with veggies and fresh herb. There is no draining or rinsing. The noodles are cooked with the veggies and liquid, whisk thickens into a wonderful curry sauce – Delicious.

Tight on time? Then this is the meal for you.

  • 8 oz. brown rice spaghetti
  • 1 sweet red pepper, large, thinly sliced
  • 1 c carrots, cut into match sticks
  • 1 small onion, diced
  • 1 tbsp Thai red curry paste
  • 1 tbsp garlic, minced
  • 2 tsp ginger root, peeled, grated
  • 3 c vegetable broth
  • 1 can (13.5 oz.) coconut milk, light unsweetened

Add all the ingredients to a large dutch oven and bring to a boil. Stirring frequently, cook until noodles are done. You may need to turn down the heat so that the noodles get done.

When the noodles are done add in the Stir-ins.

Stir-Ins:

  • 2 c napa cabbage, shredded or thinly sliced
  • 1 lime zested, juiced
  • 1/3 c cilantro, fresh, chopped

Stir cabbage into noodle mixture. The noodles should be al dente, about 2 minutes. Remove pan from heat and stir in the zest and juice of the lime. Stir in cilantro.

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Serve. Eat. Enjoy.

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Jackfruit Curry

Before my Vegan/WFPB days I used to make this curry with chicken or shrimp. The sauce is amazing and not too spicy. We always loved it. I have not made it since and decided it was time to see what I could do with it using other ingredients.

I thought jackfruit is like a blank canvas. It will absorb all those wonderful flavors of cumin, coriander and garam masala. It is a nice alternative to tofu or chickpeas and is flavor packed. Give it a try. I promise, it will be worth the adventure.

  • 1 c vegetable broth, plus more sauteeing
  • 1/2 tsp of each: mustard seed, ground cumin, ground coriander, garam masala
  • 1/4 onion, fine dice
  • 14 oz. can young jackfruit, rinsed, drain, broken into pieces
  • 2 – 14.5 oz.cans tomatoes, diced
  • 3/4 c coconut cream
  • 1 tsp red curry paste
  • 1 lime, garnish
  • 1 recipe Garlic & Cilantro Brown Rice

Rinse and drain young jackfruit. Break jackfruit into small pieces or shred. Set aside.

In a large skillet add mustard seeds. Stirring continuously,cook mustard seeds over medium heat until they become fragrant and begin to pop. Add cumin, coriander and garam masala and continue to stir.

The spices should become fragrant. When they are fragrant add onions and jackfruit, working spices into both the onions and jackfruit. Add vegetable as needed for sauteeing.

Cook until onions are translucent. Add tomatoes, creamed coconut and vegetable broth. Stir until well combined. Bring to a simmer and then reduce heat to medium-low. Simmer until sauce has slightly thickened.

Finish the sauce with a squeeze of lime.

Serve over Garlic & Cilantro Brown Rice. Eat. Enjoy.

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Asian Noodle Bowl

I love Asian Noodles, but I can only have them when I make it at home due to gluten issues. This is such an easy recipe. I already had some sauce prepared, and some packages of veggies and baked tofu.

This recipe is under 30 minutes to make. Great for a nutritious weeknight meal. What takes the longest is making the pasta. You could actually make the pasta ahead of time. Then you just have to warm everything up.

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  • 12 oz. brown rice noodles
  • 10 oz. stir fry veggies
  • 8 oz. snow peas
  • 8 oz. water chestnuts, drained
  • 1 package of baked teriyaki tofu, cubed
  • Chinese Brown Sauce, 1 recipe
  • sesame seeds, garnish

Prepare pasta according to package directions.

Add the stir fry veggies and snow peas to the pasta during the last two minutes of cooking time.

Drain pasta and veggies. Return to pot.

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Add water chestnuts, tofu and Chinese Brown Sauce to the pasta mixture. Stir.

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Cook until heated through. Only 2-3 minutes.

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Sprinkle with sesame seeds.

Serve. Eat. Enjoy.

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