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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.

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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.

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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.

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

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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.

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Serve. Eat. Enjoy.

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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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