Peanuty Coconut Noodles (vegan)

Recipe from bosh.tv
Husband-Tested in Alice’s Kitchen
Makes 2 generous servings

There's something about this peanuty coconut sauce, creamy and rich with a little heat from the sriracha and a pop of lime, that just hits the spot and makes the hubster very happy. This comes together in about 30 minutes and the whole thing feels way more impressive than the effort involved. The sauce keeps well for 3 days in the fridge. The sauce can be frozen. Next time I make this, I’ll prep several batches of the sauce, use one batch and freeze the other batches for quick busy-night meals. 

50 g peanut butter (about 3 Tablespoons)
4 Tablespoons soy sauce
3 Tablespoons coconut milk
1-2 Tablespoons Sriracha
1 Tablespoon maple syrup
1 lime, juiced
2 portions of rice noodles**
2 cloves garlic, minced
2 cm piece of fresh gingered, julienned
3 spring onions, sliced or 1 small shallot, minced
1 red bell pepper, cored and thinly sliced
3 heads of bok choy
3 Tablespoons coconut oil
1 Tablespoon toasted sesame seeds

In a small bowl, combine the peanut butter, soy sauce, coconut milk, sriracha, maple syrup, and juice from the lime. Stir until you have a velvety sauce.
Cook the noodles as per instructions on the packet. Rinse and set aside.
While the noodles are cooking, prepare the vegetables.
Peel and finely chop the garlic. Peel the ginger and slice in matchsticks. Trim the spring onions and finely slice. Slice the red pepper and cut the bok choy in half lengthwise and then cut into large slices.
In a large pan over medium to low heat, add the oil. Once hot, gently fry the garlic and ginger for a couple of minutes, taking care not to burn it. Increase the heat, add the spring onions and red pepper and bok choy and cook for another minute. Tip in the cooked noodles into the pan then stir through the sauce. Allow the sauce to bubble.
Divide the noodles, vegetables and sauce into two bowls, top each bowl with a sprinkle of sesame seeds.

Notes:
**Swap the noodles: Rice noodles work brilliantly here for a gluten-free version, and soba noodles give it a slightly nuttier flavor that works really well with the peanut sauce. 
Bulk it up: Add in some crispy baked tofu or a handful of edamame to make it a bit more substantial. Just toss the tofu in a bit of soy and bake at 200C for 20 minutes while you get everything else ready.
 

Easy Instant Pot Vegan Chili (using dried beans)

Recipe from Evergreen Kitchen

Husband-Tested in Alice's Kitchen

The easiest Instant Pot Vegetarian Chili ever! With dried beans, veggies, and chipotle peppers, this “dump and go” recipe skips the soaking and sautéing. You'll love this delicious, healthy, slightly smoky chili that tastes like it's been simmering all day. A crowd pleaser, perfect for busy weeknights or freezing. 

1 cup dried black beans, rinsed
¾ cup dried pinto beans, rinsed
1 large diced yellow onion (about 2 cups)
1 medium diced sweet potato, peeled or left unpeeled
1 diced red bell pepper
1 large diced carrot
3 cloves minced garlic
1 chipotle pepper, minced + 1 Tablespoon adobo sauce (reduce amount or omit if you’re sensitive to spicy foods)
3 Tablespoons tamari (or soy sauce)
2 Tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons ground coriander
3½ cups vegetable broth
1 (28 fl. oz.) can fire-roasted diced tomatoes 
2 cups frozen corn

Toppings (optional—avocado, scallions, tortilla chips, vegan cheese, or vegan yogurt)

Combine: In an Instant Pot, combine 1 cup dried black beans, ¾ cup dried pinto beans, 1 large diced yellow onion, 1 medium diced sweet potato, 1 diced red bell pepper, 1 large diced carrot, 3 cloves minced garlic, the chipotle with adobo sauce(if using), 3 Tablespoons tamari, 2 Tablespoons tomato paste, 2 teaspoons ground cumin, 2 teaspoons dried oregano, 2 teaspoons ground coriander, 3½ cups vegetable broth, and 1 (28 fl. oz.) can fire-roasted diced tomatoes Stir well to mix.

Pressure cook: Seal, adjust setting to “high pressure” and pressure cook for 45 minutes. Once done, allow a natural slow release.

Finish chili: Stir in 2 cups frozen corn. If you wish to thicken the chili, scoop out about 2 cups of the chili and transfer to the blender. Blend until the mixture breaks down (stop just before it’s a complete puree). Pour mixture back into Instant Pot and stir well to combine. Ladle into bowls and serve with toppings of your choice (optional.)

Nutrition: Calories: 327kcal; Carbohydrates: 65g; Protein: 17g; Fat: 2g; Saturated Fat: 1g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 1g; Sodium: 875mg; Potassium: 1365mg; Fiber: 14g; Sugars: 6g; Vitamin A: 8204IU; Vitamin C: 36mg; Calcium: 116mg; Iron: 5mg

Greek Salad with Oil-Free Greek Dressing and Feta (vegan)

Author: Brand New Vegan
Adapted and Husband-Tested in Alice’s Kitchen 
Serves 4-6

Instead of discarding the water (aquafaba) from the chickpea can, save it and use it to make the dressing for the salad.  The dressing goes perfectly well with this Greek style salad.  I added a heaping tablespoon of hummus to the dressing to give it a bit more body.  The salad ingredients are pretty typical for a Greek salad, but I think adding some bow tie pasta would be an especially nice addition.  Make this for your next work day lunch or a picnic.

Dressing:
⅓ cup red wine vinegar
¼ cup aquafaba (garbanzo bean water/juice)
½ teaspoon Dijon mustard
1 heaping Tablespoon hummus
¾ teaspoon dried basil
¾ teaspoon dried oregano
¾ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon pepper
1 Tablespoon chopped kalamata olives 

Salad:
2 English cucumbers, chopped
1 red bell pepper, chopped
1 pint cherry tomatoes, sliced
½ small red onion, thinly sliced
15 oz can drained chickpeas, saving the liquid (aquafaba)
Handful fresh spinach
¼ cup kalamata olives, sliced 
¼ cup crumbled vegan feta

Drain the water/juice (aquafaba) from a can of Garbanzo Beans and save (we'll need ¼ cup for the dressing).  Save the beans too and we'll add those to the salad. 
Mix all Dressing Ingredients together.  Whisk or shake until thoroughly mixed and set aside. 
Chop cucumbers and bell pepper into bite-sized pieces and place in a large salad bowl.  Thinly slice the onion, and cut the cherry tomatoes in half and mix into the salad.  Add the chickpeas, spinach, and the dressing and toss to coat.  
Add as little or as much feta as desired and garnish with sliced Kalamata Olives, fresh Basil and/or Parsley. 

Notes:
Artichoke hearts, couscous, or bow tie pasta would make nice additions to this salad.
Reviewers added pepperoncini and sliced beets with good results.
One reviewer substituted capers for the olives in the dressing.

Nutritional Information: (1 of 6 servings) 140 calories; 4 g fat; 35 g carbohydrates; 7 g protein; 512 g sodium; 5 g sugars; 6 mg cholesterol; 6 g fiber; 51 mg vitamin C; 112 mg calcium

Sushi Buddha Bowl with Sesame Dressing (Vegan)

 

Recipe from www.yeungmancooking.com
Husband-Tested in Alice's Kitchen

Makes 2 generous servings

This was absolutely delicious and compelled me to say "mmm" after each and every bite!!

Buddha Bowl:

1/2 cup sushi rice
1/2 cup water

1/2 cup carrot (cut into matchsticks)

1/2 cup cucumber (cut into matchsticks)

1 radish, thinly sliced

1/4 red bell pepper, thinly sliced

1 scallion, thinly sliced

1/4 lb. extra firm tofu, drained and pressed

1 Tablespoon olive oil

Sea salt or Kosher salt

Freshly ground black pepper

2 Tablespoons rice vinegar (unseasoned)

1 Tablespoon white sesame seeds

1 Tablespoon black sesame seeds

1/2 cup green leaf lettuce or greens, chopped

2 Tablespoons edamame

Few slices of pickled ginger

1/2 avocado, peeled

Dressing:

2 Tablespoons soy sauce

2 Tablespoon fresh lemon juice

1 teaspoon cane sugar

1/4 cup tahini

1 Tablespoon black sesame seeds

Directions:

Place the sushi rice into a small saucepan.  Rinse and drain enough times to get rid of the excess starch.  (The water should run clear.) Then, add 1/2 cup water and heat the rice up on medium high heat. 

When the water just starts to bubble, give the rice a good stir to release any rice that is grabbing the bottom of the pan.  Then, cover and cook on medium low for 15 minutes. After 15 minutes, turn off the heat and let the rice steam further for another 10 minutes.

Slice the tofu into strips.  Heat a non-stick to medium heat (I used a well seasoned iron skillet and heated it until it was smoking.)  Add the olive oil and sear the tofu for 1-2 minutes on each side.  Season with salt and pepper.  Set aside.

Add a pinch of salt, the rice vinegar, 1 Tablespoon white sesame seeds and 1 Tablespoon black sesame seeds to the rice.  Give it a mix. Plate the rice and let it cook for 5-10 minutes.

Add the lettuce, carrots, cucumbers, red bell pepper, tofu, radishes, scallion and edamame.  Thinly slice the pickled ginger and add it to the bowl or plate.  

Carefully sliced the avocado width-wise using the tip of the knife.  Shape the avocado into a rose and add it to the bowl or plate.

Place the dressing ingredients into a small mason jar with a lid.  Shake the jar until the ingredients are emulsified.  Pour the dressing over the Buddha bowl and serve.

10-Spice Vegetable Soup with Cashew Cream (Vegan)

Recipe from The Oh She Glows Cookbook by Angela Liddon

Husband-Tested in Alice’s Kitchen

Serves 6 generously

This is comfort food for sure.  It would taste especially good when you are feeling a bit puny.  The “cashew cream” makes the soup especially rich tasting.  This soup is loaded with colorful vegetables and that’s a good thing.  As you cut up the vegetables, be sure to set aside the veggie scraps to make Homemade Vegetable Broth.  Serve this soup with your favorite bread or crunchy crackers.

¾ cup raw cashews, soaked*

6 cups vegetable broth, divided

2 teaspoons extra-virgin olive oil

4 cloves garlic, minced

1 sweet onion, diced

3 medium carrots, chopped

1 red bell pepper, chopped

1½ sweet potato or regular potato or butternut squash, peeled and chopped

2 stalks celery, chopped

1 (28 oz.) can diced tomatoes, with their juices

1 Tablespoon 10-Spice Blend** OR Cajun or Creole seasoning mix

Sea salt, to taste

Freshly ground pepper, to taste

2 bay leaves

1-2 cups (handfuls) baby spinach or destemmed torn kale leaves

1 (15 oz.) can chickpeas or other beans, drained and rinsed

In a blender, combine the soaked and drained cashews with 1 cup of the vegetable broth and blend on the highest speed until smooth. Set aside.

In a large soup pot, heat the oil over medium heat.  Add the onion and garlic and sauté for 3-5 minutes, or until the onion is translucent.

Add the carrots, bell pepper, potato, celery, tomatoes with their juices, remaining 5 cups vegetable broth, the cashew cream and the 10-Spice Blend.  Stir well to combine. Bring the mixture to a boil and then reduce the heat to medium-low. Season with salt and pepper and add the bay leaves.

Simmer the soup, uncovered, for at least 20 minutes or until the vegetables are tender.  During the last 5 minutes of cooking, stir in the spinach and beans.  Remove the bay leaves and discard.  Serve.

*Note: To soak the cashews, place them in a Mason jar or bowl.  Cover with water.  Cover the jar or bowl and place it in the fridge overnight.  Drain and rinse the cashews before using them.  If you are in a rush, you can cover the cashews with boiling water and allow them to soak for 30 minutes or so.  Soaking the cashews softens them up which will make them creamier after blending.

**10-Spice Blend: (makes ½ cup) Mix together the following spices in a small bowl and then store in an airtight container: 2 Tablespoons smoked paprika; 1 Tablespoon garlic powder; 1 Tablespoon dried oregano; 1 Tablespoon onion powder; 1 Tablespoon dried basil; 2 teaspoons dried thyme; 1½ teaspoons freshly ground pepper; 1½ teaspoons sea salt; 1 teaspoon ground white pepper; 1 teaspoon cayenne pepper

Nutritional Information via RecipeIQ app: (1 of 6 servings) 304 calories; 15 g fat (3 g sat. fat); 39 g carbohydrates; 6 g fiber; 9 g protein; 53% vitamin A; 97% vitamin C; 7% calcium; 26% iron

Tofu Scramble

Recipe from Food52 Vegan

Husband-Tested in Alice’s Kitchen

Serves 4

Even though this Tofu Scramble looks a lot like scrambled eggs, it doesn’t really taste like scrambled eggs, but it’s delicious on its very own.  You can customize this scramble just as you might with scrambled eggs by varying the choice of veggies. Eat as is or make a fabulous meatless breakfast burrito by adding some black beans and salsa.

1 Tablespoon olive oil

1 cup diced onion

1 clove garlic, minced

2 cups diced vegetables (I used zucchini and red pepper.)

2 Tablespoons tahini (This is sesame seed paste.)

1 Tablespoon tamari (This is a vegan soy sauce.)

1 Tablespoon Dijon mustard

½ teaspoon ground turmeric

14-16 oz. extra-firm or firm tofu, pressed* and crumbled

¼ cup nutritional yeast (This is harvested from inactive yeast that has grown on molasses.  It’s nutrient dense and is often described as cheesy in flavor.)

3 cups baby spinach or other greens such as kale

¼ cup minced fresh parsley

Freshly ground pepper

Heat the oil in a large skillet over medium heat.  Add the onion and sauté until tender, about 5 minutes.  Add the garlic and sauté for 2 minutes.  Add the 2 cups vegetables and sauté until tender.

In a small bowl, whisk together the tahini, tamari, mustard, and turmeric.  Add to the skillet and stir to combine.  Stir in the tofu.  Cook, stirring frequently, until the tofu is heated through, about 4 minutes.

Sprinkle the nutritional yeast over the top and stir it in. 

Add the spinach and cook, stirring, just until bright green and wilted.

Serve topped with the parsley and a few grind of pepper.

How to Press Tofu: 

Tofu is flavorless as is, but will absorb flavors from whatever is added to it or whatever it is marinated in.  Tofu will absorb flavors if it is dry just as a dry sponge will absorb more water than a damp one.  Tofu is often packed in water.  So, open the package over a sink and drain off the water.  Place a clean towel on the counter.  Put the block of tofu on the towel and slice into thick slabs.  Spread the tofu slabs out on one end of the towel.  Cover with the other end of the towel.  Place a cookie sheet or baking sheet on top of the towel wrapped tofu.  Place something heavy on top. This will weigh down the tofu and press out any water.  Twenty to thirty minutes should do the trick. You can do this a day in advance and put the pressed tofu in the fridge until you are ready to use.  Once it is pressed, you can cut it into cubes or whatever shape you wish.

Nutritional Info: (1 of 4 servings) (I used Calorie King app to figure out the calories and fiber content.) 263 calories and 7.8 grams fiber