Posted on 3 Comments

Thai Curry Vegetables with Rice Noodles

I was wanting to make something Asian for dinner, but something different from my usual and was easy. This dish hit the spot and I had everything all on hand.

  • 1 bag (20oz) Deluxe Stir-Fry Vegetables, frozen
  • 1 bag (20 oz) Sugar Snap Pea Stir Fry, frozen
  • 2 recipes Thai Curry Sauce
  • 1 package Pad Thai Rice Noodles
  • peanuts, chopped, garnish

Prepare Thai Curry Sauce.

Soak the Pad Thai Rice Noodles in hot water in a large bowl. While the Thai Curry Sauce is simmering and the noodles are soaking; cook the vegetables in a large skillet over high heat.

After you have soaked the noodles for about 5-8 minutes, drain the noodles and add them to the Thai Curry Sauce. This will finish the cooking process and they will absorb the flavor from the Thai Curry Sauce.

Add the Thai Curry Sauce with the rice noodles to the vegetables. Thoroughly stir all the ingredients together.

Garnish with some chopped peanuts. the peanuts add a nice texture variation.

DSC_0058 2

 

Serve. Eat. Enjoy.

DSC_0056

 

 

 

 

Posted on 5 Comments

Thai Curry Sauce

I have used this Thai Curry Sauce for my Thai Curry Sweet Potato Bowl and for my Thai Curry Vegetables with Rice Noodles (will be a future post). It is also great as a dipping sauce for spring rolls.

  • 1 can coconut milk or coconut cream
  • 1/4 c vegetable broth
  • 1 tbsp maple syrup
  • 1 tbsp red curry paste

Combine all of the ingredients into a medium saucepan and stir. Cook sauce until warm.

Note: You can swap out the coconut milk for another plant milk (about 1 3/4 c). Just add 1/2 tsp of coconut extract so you still have the same flavor profile.

Note: Often times I like to double the sauce so have some leftover to use as a marinade or  just some for a sauce to use.

DSC_0052

Posted on Leave a comment

Asian Vegetables with Peanut Sauce and Sticky Rice

This meal can be put together in under 30 minutes, actually more like 20 minutes. Which is a good thing when you are really hungry and want something healthy and fairly fast. With just a couple of bags of frozen Asian vegetables, sticky rice and homemade peanut sauce you are all set for a great meal.

  • 1 recipe Peanut Sauce
  • 2 bags of Asian vegetable, without sauce
  • 1 package Innovasian sticky rice
  • peanuts, garnish

First, start making the peanut sauce. Then prepare asian vegetables and sticky rice according package instructions. The  vegetables and sticky rice can be made as the peanut sauce is cooking.

In a large bowl stir together the Asian vegetable and some of the peanut sauce to coat the vegetables. Set aside.

Layer the sticky rice into bowls. Spoon some for the vegetables onto the rice. Ladle some of the peanut sauce on top of the vegetables and rice. Garnish with some peanuts, for crunch.

DSC_0053

 

Serve. Eat. Enjoy.

DSC_0054

Posted on Leave a comment

Asian Zoodles

This dish has only 6 ingredients, yet it is loaded with flavor. Once again, eating WFPB/Vegan does not have to be complicated or involve a ton of ingredients. Keeping your refrigerator stocked with plenty of veggies and some basic ingredients will make putting a meal together so much easier.

This dish can be served cold or warm. It would make a great picnic dish. For this recipe I served it warm. Also, this is for one serving.

  • 2 tbsp onion, minced
  • 1 zucchini, medium, spiralized
  • 1 carrot, curt into matchsticks
  • 1 radish, sliced thinly
  • 2-3 tbsp Chinese Brown Sauce
  • sesame seeds, garnish

In a large skillet, sauté onion over medium heat until translucent. Add the remaining ingredients and sauté for 1-2 minutes. Remove from heat and plate. Sprinkle sesame seeds over the zoodles.

Serve. Eat. Enjoy.

DSC_0054

 

 

Posted on 3 Comments

Thai Curry Sweet Potato Bowl

This Bowl is a make you feel good bowl. There are so many good for you ingredients in it. It is bright and colorful and tastes amazing.

  • 2 sweet potatoes, peeled, cubed

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

Roast potatoes until they are fork tender. about 20 minutes.

  • 1 large onion, diced
  • 8 oz. baby bella mushrooms, sliced
  • 1 crown of broccoli, cut into florets
  • 1 bell pepper, diced
  • 2 carrots, thinly sliced rounds
  • 1 c corn kernels, frozen

In a large dutch oven sauté onions over medium-high heat. Sauté until the onions are soft and translucent.

Add the mushrooms, broccoli, bell pepper, carrots and corn. Stir the vegetables and cover the dutch oven with a lid. Cook the vegetables until the broccoli is bright green, about 4-5 minutes. Add vegetable broth as needed to sauté the vegetables.

Note: I used a yellow bell pepper, but any color will do.

Thai Curry Sauce:

  • 1 can coconut milk
  • 1/4 c vegetable broth + plus more for sautéing
  • 1 tbsp maple syrup
  • 1 tbsp red curry paste

Combine all of the ingredients into a sauce pan and stir. Cook sauce until warm.

Note: You can swap out the coconut milk for another plant milk (about 1 3/4 c). You can add 1/2 tsp of coconut extract so you still have the same flavor profile.

Add the sweet potatoes and the Thai Curry Sauce to the vegetables in the dutch oven. Stir the vegetable until they are well combined. Cover dutch oven and turn off the heat. Let the vegetables sit in the dutch oven for about 3-4 minutes to infuse the vegetables with some of the Thai Curry Sauce flavor.

Ladle into bowls.

Serve. Eat. Enjoy.

DSC_0053

 

Posted on Leave a comment

Glazed Tofu and Asparagus Salad

I had some of the Glazed Tofu and Asparagus with Brown Rice & Millet Ramen leftover from dinner. Actually, it was the Glazed Tofu and Asparagus that was leftover. It was just enough to make a salad out of it for lunch the next day. It just goes to show just a few changes can make leftovers something new and refreshing.

Spread chopped zucchini and pepper rings onto a baking sheet. Drizzle some of the Chinese Brown Sauce onto the vegetables. Stir the vegetables until they are completely coated. Place sheet pan in oven and turn oven to 350 degrees.

Roast vegetables until tender.  Check the vegetables when the oven comes to temperature. Stir the vegetables and roast longer if needed. Remove from oven and set aside.

Layer salad starting with the greens. Finish the salad with a sprinkling of the sesame seeds and a drizzle of the Chinese Brown Sauce.

Serve. Eat. Enjoy.

DSC_0052

Note: This salad recipe is 1 serving, but easily multiplied.

DSC_0055

Posted on 9 Comments

Glazed Tofu with Asparagus and Brown Rice & Millet Ramen

This meal revolves around my Chinese Brown Sauce.The Chinese Brown Sauce is so versatile. I have used it to make Asian Noodles, Asian Lentil Meatballs and various other ways. For this meal the  tofu and asparagus are glazed with this sauce and are placed on a bed of brown rice and millet ramen – YUM!

  • 1 recipe Chinese Brown Sauce
  • asparagus, bunch, trimmed
  • 4 cakes, brown rice & millet ramen
  • 1 pkg. extra firm tofu, organic, pressed
  • 1 tbsp sesame seeds, garnish
  • cilantro, garnish

Note: To trim the asparagus, take the asparagus by the ends and bend the asparagus. It should snap apart. The bottom of the asparagus where it breaks off is usually tough and woody. It is not very pleasant to eat. I do not use this part. You could save it to make broth if you so choose.

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

Cut tofu into 1/2 inch slabs. Place tofu on half of the baking sheet. Glaze the tofu with the Chinese Brown Sauce.  Reserving the other half for the asparagus.

Bake tofu for 20 minutes. Add asparagus to the tofu. Brush the tofu with the Chinese Brown Sauce and drizzle some of the sauce onto the asparagus. Bake for 10 minutes. Remove from oven and set aside until plating.

While the tofu and asparagus are baking in the oven make the brown rice & millet ramen cakes according to the package instructions. Drain ramen.

Note: I like to make my ramen with half water and half vegetable broth. the broth infuses flavor into the noodles.

Layer your plate or bowl with ramen noodles, asparagus and tofu. Drizzle some Chinese Brown Sauce on the top.

Garnish with sesame seeds and cilantro.

DSC_0049

Serve. Eat. Enjoy.

DSC_0048

 

 

Posted on Leave a comment

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.

DSC_0048

Store in a sealable container in the refrigerator or freezer.

DSC_0050

Posted on 2 Comments

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.

DSC_0049

Serve. Eat. Enjoy.

DSC_0048

 

Posted on Leave a comment

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.

DSC_0054

Serve. Eat. Enjoy.

DSC_0055