Tasted better than it looks. Sauteed, shaved Brussels sprouts, artichoke hearts, black olives (didn’t have kalamata) and sun-dried tomatoes tossed with quinoa pasta and avocado dressing. I served it warm although the recipe says to serve it cold.
Recipe here.
A simple, vegan Lemongrass Tofu.
Ingredients:
Oil as needed for stir-frying
1 medium onion, diced
3 green onions using only the greens cut into 1″ lengths
2 stalks lemongrass, finely chopped (chop off ends and remove outer layer using only tender parts)
1 tsp dried red chill flakes
1 box tofu fried and cubed or sliced into strips
3 tbsp tamari
Directions:
Add oil to the wok and heat. Add lemongrass and onions. Saute until the onions are translucent. Add the red chill flakes, tofu, green onions and tamari and stir until mixed well and heated through.
Serve atop rice.
I’ve cubed and roasted the tofu and I’ve also cut in to 4 slabs and cook on medium-high heat in a little coconut oil for 8 to 10 minutes on each side. I added garlic and onion powder, salt and pepper to the slabs.
We both thought these were pretty good although I think they were a little mushier than they should have been.
Recipe here.
Ingredients:
2 small eggplant cubed
1/2 red onion sliced thin
1 cumber sliced thin
1 tomato sliced thin
1 Tbsp red cooking wine
1 Tbsp rice vinegar
Pita bread
Hummus
Directions:
Place the onions in a bowl and toss with the wine and vinegar and let sit.
Cook the eggplant in a pan on medium heat till done.
Spread hummus on pita and top with cucumber, tomato, eggplant and onion and serve.
Sugar snap peas, carrots, mushrooms, onion and edamame stir-fried in Szechuan sauce along side brown rice.
Ingredients:
Veggies of choice
Couple garlic cloves minced
Sauce:
2 tsp corn starch
1/2 cup water
2 Tbsp ketchup
1 tablespoon tamari
1 tsp maple syrup
1/2 tsp red pepper flakes
1/4 tsp ground ginger
Directions:
I stir-fried veggies till nearly done, added the sauce and continued cooking for another minute or two.
Recipe here. I replaced the peas with edamame.
Roasted sweet potatoes, black beans, red bell pepper, avocado and cilantro, atop spinach (or any greens) drizzled with lime juice and balsamic vinegar.
On this night I served it with a side of oven roasted corn on the cob.
We both thought this was ok. I accidentally omitted the ginger but we’re not big fans of it anyway.
Recipe here.
Notes: This was better than we were expecting. Makes 5 or 6 servings.
Ingredients:
1 cup steel cut oats
1 tablespoon Olive oil
1/2 large onion chopped
1 Garlic clove, chopped
1 Medium red bell pepper, diced
6oz Mushrooms chopped (I used Shitaki)
4 cups kale (or other green) chopped
3 cups vegetable broth
Directions:
1. In a 12-inch skillet set over medium-high heat, toast oats until slightly golden and fragrant, about 2 to 3 minutes, stirring frequently to keep oats from scorching. Transfer oats to a bowl and set aside. Wipe away any remaining oats from skillet, return skillet to burner, and reduce heat to medium.
2. Add olive oil to pan. When oil starts to shimmer, add chopped onion and cook until softened, about 5 minutes. Stir in garlic and bell pepper, and cook 1 minute. Stir in sliced kale and cook until kale is reduced in volume by half, about 5 minutes.
3. Stir in toasted oats and veggie broth. Bring to a boil, cover pan, and reduce heat to medium-low. Cook for 25 minutes or until all liquid is absorbed.
