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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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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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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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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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Stir Fried Rice Noodles with Veggies and Chinese Brown Sauce

This meal is a great way to use up those odds and ends of veggies leftover. Instead of rice I thought I would use Pad Thai Rice Noodles. I made a batch of the Chinese Brown Sauce that I recently posted for you. I added edamame for protein. Add the veggies and you have a quick and flavorful meal in a flash.

Just like when I made the fried rice I am using a large electric griddle to make the stir-fried noodles and veggies. It is so easy and quick this way.

  • 1 recipe of Chinese Brown Sauce
  • 8 oz Pad Thai Rice Noodles
  • 1  c edamame, shelled
  • 2 c sugar snap peas
  • 1 c carrots, shredded
  • 1 1/2 c, mushrooms, sliced, any kind you like will do
  • 1 c bean sprouts

Make up a recipe of the Chinese Brown Sauce, if you do not already have some in your refrigerator.

Soak noodles in hot water for 8-10 minutes, until tender. Drain noodles and set aside until needed.

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Heat griddle to 350 degrees. Grease griddle with oil of choice. Add vegetables (except bean sprouts) and spread out evenly onto griddle.

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Let the griddle do its work for a (2-3) few minutes.

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Flip over vegetables like you would a hamburger, until all veggies have been turned over. Add bean sprouts. Let the griddle continue to do its job, about 2-3 minutes.

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Add noodles and mix with the veggies.Cook about 2 minutes.

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Pour sauce onto noodle mixture. Stir well.

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Serve. Eat. Enjoy.

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Fried Vegetable Rice

I had made a pot of brown rice intending to make a couple of different meals out of it, but changed my mind and settled on fried rice with veggies. Because I had a bag of stir fry vegetables and mushrooms in the refrigerator, that needed to be used, it just seemed to be the perfect meal. I will also be using the Chinese Brown Sauce that I posted about recently.

Everything is pretty simple and easy about this meal. You can get just about all the ingredients either precooked (rice) or pre-chopped (veggies) to make this one of those 15 minutes and under meals. This is also good for a cleaning out the refrigerator meal. That is what keeps this meal from getting boring.

  • 3 c cooked brown rice, cold (this keeps the rice from turning mushy)
  • 16 oz stir-fry veggies
  • 2 c mushrooms, sliced
  • 1 recipe of Chinese Brown Sauce
  • Coconut Oil Spray.
  • 1/2 c vegetable broth

I used a large electric griddle (one often used for making pancakes) to “fry” the rice and a large dutch oven for the vegetables. The ingredients will be combined on the griddle to finish the recipe.

Spray griddle with coconut spray. Spread rice evenly onto the griddle. turn griddle to 350 degrees.  Let the rice set and cook. You will start to hear a sizzle on the griddle. That is a good thing. This is giving the rice a crispiness. Stir occasionally.

Meanwhile, spray dutch oven with coconut oil. Add vegetables to the dutch oven cooking over medium-high heat. Spray the vegetables with coconut oil. Stir so that vegetables are all coated with the coconut oil (very light coat). Stir frequently. Place lid on dutch oven to steam vegetables. Check after a couple of minute; stir. This will be when you add the vegetable broth. Stir. Cook until liquid is gone. This only takes 1-2 minutes. Turn heat off.

Check rice, flip the rice (like a hamburger) in sections, until all the rice has been flipped.

Combine vegetables with the rice. Stir mixture and spread the mixture evenly on the griddle. Pour Chinese Brown Sauce onto rice and vegetables. Stir until all the rice and vegetables are coated with the sauce.

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Serve. Eat. Enjoy.

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Chinese Brown Sauce

This sauce should be a staple in your refrigerator, if it is not already. By using this sauce you can make stir-fried: noodles, rice, veggies and anything else your heart desires to stir fry. It goes with just about everything. I had all the ingredients in my pantry so I did not have to make a special trip to the store for any of the ingredients.

This recipe is a dump all the ingredients in a saucepan at once type of recipe – Easy. It is easy to double or triple the recipe so that you can have it ready to use whenever you want something quick and flavorful to help get a meal on the table.

I will be using this sauce to make Fried rice with Vegetables (post coming soon).

  • 1/3 c vegetable broth or water
  • 1/3 c coconut aminos
  • 2 tsp ginger, fresh, grated
  • 2 tsp garlic, minced
  • 2 tsp arrowroot or cornstarch
  • 1/4 c maple syrup or Date Paste

In a small saucepan combine all the ingredients. Heat over medium until thickened. Stir occasionally.

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