Marinated Baked Tempeh (vegan)

Recipe from https://www.loveandlemons.com
Husband-Tested in Alice’s Kitchen
Serves 4

This is a simple and delicious way to prepare tempeh for salads, noodle dishes, and grain bowls. I love making this on food prep day for meals later in the week.

Ingredients
1 (8-ounce) package tempeh
¼ cup tamari
2 Tablespoons rice vinegar
2 Tablespoons maple syrup
1 Tablespoon extra-virgin olive oil
1 teaspoon sriracha
Freshly ground black pepper

Instructions
Cut the tempeh into cubes, place in a steamer basket, and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and steam for 10 minutes. (Steaming removes any bitterness from the tempeh and also helps the tempeh become tender and ready to soak up more flavor from the marinade.)
In a bowl, whisk together the tamari, vinegar, maple syrup, olive oil, sriracha, and several grinds of pepper. Place the tempeh in the bowl with the marinade.  Toss gently to coat.  Put the tempeh in a shallow dish  and pour the marinade on top to coat. Marinate for at least 30 minutes or overnight.
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Arrange the cubes in a single layer, reserving the excess marinade.
Bake for 10 minutes. Remove from the oven. Put the tempeh back into the marinade and toss until it’s coated. Put the tempeh back onto the parchment lined baking sheet. Bake for 10 more minutes, or until the cubes are charred around the edges. If there’s any marinade left in the bowl, add the hot tempeh to it and toss again to coat.  Then enjoy the tempeh on salads or grain bowls.  Store any leftover tempeh in the fridge.

Notes
For grilled tempeh: Cut the block into triangles and follow the marinating instructions above. Preheat a grill to medium. Spray the grill and grill the tempeh 7-9 minutes on the first side. Remove from grill, dip it back into the marinade to coat, then return it to the grill and grill the second side for 4-5 minutes, or until deep char marks form.

Carrot Salad with Citrus Miso-Ginger Dressing

Makes 4 to 6 servings

Recipe from Dishing out Health 
Husband-Tested in Alice’s Kitchen

What a lovely crispy fresh-tasting salad!  I'm thinking this would be a nice dish to take to a party.  

 
Citrus Miso-Ginger Dressing
3 Tablespoon extra-virgin olive oil
¼ cup fresh orange juice (from 1 naval orange)
1 Tablespoon white miso paste
1 Tablespoon rice vinegar
2 teaspoons grated fresh ginger
1 garlic clove, grated or minced
1 teaspoon honey (I used maple syrup to keep it plant-based.)

Carrot Salad
1¼ lbs. large carrots (rainbow or all orange)
1 cup fresh cilantro leaves and tender stems, coarsely chopped (I think parsley would be a fine substitute.)
¼ cup chopped fresh mint leaves
¼ cup pomegranate arils or raisins or dried currants or dried cranberries
3 Tablespoons toasted sesame seeds

Instructions
Prepare dressing. In a large mixing bowl, combine all dressing ingredients Whisk well to combine. Set aside.
Shave carrots. Peel and discard the rough outer skin of carrots. Hold each carrot firmly by one end using a fork and use a vegetable peeler to shave long ribbons up and down the length of the carrot. Rotate the carrot as one side gets flat, and continue shaving until you reach the narrow core. (You can use what's left of the carrot in soups, stocks, or for snacking.) 
Add shaved carrots to the bowl of dressing and toss to combine.
Add remaining salad ingredients (cilantro, mint, pomegranate arils, and sesame seeds) and toss well to combine. Taste and season the salad with a pinch of salt, if desired. 

Notes
Store: Once assembled, the salad will keep in an airtight container in the refrigerator for up to 2 days. The carrots will continue to slightly soften, however the flavors will remain sharp. 
Dressing storage: If you choose to make the dressing in advance, it will keep for 5 days refrigerated. Give it a good shake or whisk before serving to refresh the flavors and emulsify the texture.

Nutrition
Serving: 1.25cups | Calories: 223kcal | Carbohydrates: 17g | Protein: 3.5g | Fat: 14.5g | Saturated Fat: 1.5g | Sodium: 263mg | Fiber: 5g | Sugar: 11g

Miso Tofu

Husband-Tested in Alice’s Kitchen

Serves 3

We have learned to love tofu more and more.  This recipe is a winner, especially if you’re new to tofu.  Make this and serve it alongside a salad, roasted veggies or with pasta or rice.

1 block of extra firm tofu
1 garlic cloves 
2 Tablespoon white miso paste 
1½ Tablespoon rice vinegar 
1 Tablespoon sesame oil 
1 Tablespoon maple syrup 
½ Tablespoon tamari sauce

To get a meatier texture, freeze the tofu in the original packaging. On the day you plan to make this recipe, defrost it. Once the tofu is thawed, use a tofu press, if you have one, or wrap it in a clean towel and weigh it down with something heavy to remove as much water as possible.
Once the tofu is dry, tear in into chunks (or cut it into cubes if you prefer.)
Heat oil on a large non-stick pan on medium-high heat.
Once the pan is hot, add the tofu squares, sprinkle with a bit of salt and pepper, and cook on each side until they turn golden and slightly crispy. This should take about 3 to 5 minutes per side.
Prepare the miso sauce: In a small bowl, mix together the miso paste, minced garlic (or garlic powder), soy sauce, rice vinegar (or apple cider vinegar), and maple syrup (or agave nectar) until well combined.
Once the tofu is cooked and golden, reduce the heat to low. Pour the miso sauce over the tofu in the pan and stir to coat the tofu evenly, flipping over the tofu a few times. Allow the tofu to cook slightly in the sauce on low heat to enhance the flavor.  Add water to the pan to deglaze as it cooks.
Once the tofu is fully coated with the miso sauce, turn off the heat.
Serve the miso tofu on top of rice, as a delicious protein source to any meal. 
If you prefer, you can roast the tofu at 375-400F for 20-30 minutes. (I’ve tried roasting and it works, but I think it tastes much better (texture wise) if it’s cooked in a skillet.

Sesame Tempeh Bowls (Vegan)

Servings: 4

Recipe from Budget Bytes 

Husband-Tested in Alice’s Kitchen

This was a real treat and made the hubster very happy.  We really like tempeh for a few reasons.  It's a fermented food, which means it's good for the gut.  We really like the texture... chewy, in a good way.  It's also economical.  When I first tried cooking with tempeh, I made the mistake of not steaming or simmering the tempeh in water before proceeding.  This very important step takes away any bitterness.  Be sure not to skip that step in the recipe.  

1/4 cup soy sauce (I used low sodium soy sauce.)

2 Tablespoons water 

1 Tablespoon sesame oil 

3 Tablespoons brown sugar 

1 Tablespoon rice vinegar 

1 tsp grated fresh ginger 

2 cloves garlic, minced 

1 Tablespoon sesame seeds 

1/2 Tablespoon cornstarch 

8 oz. tempeh 

2 green onions, sliced (I didn't have green onions, so I used 1/4 red onion.)

4 cups cooked jasmine rice*

1 lb. fresh or frozen broccoli florets, cooked** (I used fresh.)

Begin by mixing together the sesame sauce. In a medium bowl, stir together the soy sauce, 2 Tablespoons water, sesame oil, brown sugar, rice vinegar, grated ginger, minced garlic, sesame seeds, and cornstarch until the cornstarch is dissolved. Set the sauce aside.

Cut the brick of tempeh into 8 squares, then cut each square diagonally into a triangle. Turn each triangle on its side and slice it in half so you have two thinner triangles. To achieve the proper tempeh to sauce ratio, you don't want thick pieces. 

Place the tempeh in a large skillet and add 1/2 cup water. Place the skillet over medium-high heat and let the tempeh simmer until all of the water evaporates (about 5-8 minutes). Flip the tempeh a couple times as it simmers.

Once the water has evaporated, turn the heat down to medium and pour in the sesame sauce. The skillet will still be quite hot, so the sauce may begin to thicken immediately. Stir the tempeh in the sauce until the sauce has thickened (1-2 minutes), then remove it from the heat immediately to prevent further evaporation and thickening.

To build the bowls, place one cup of rice in each dish, top with 1/4 of the sesame tempeh, 1/4 of the broccoli florets, and a sprinkle of green onion.

Notes

*You can sub brown rice or plain white rice if desired.

**To cook the broccoli (fresh), add some water with a pinch of salt to a saucepan.  Bring the water to a boil.  Add the broccoli and cover with a lid.  Cook for 2 minutes.  Drain and proceed with the recipe.

Nutritional Information for Original Recipe: Calories: 441.63kcal | Carbohydrates: 68.25g | Protein: 20.83g | Fat: 11.18g | Sodium: 909.33mg | Fiber: 5.03g

 

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.

Hot & Sour Soup (Instant Pot Recipe)

(Instant Pot/Vegetarian)

Makes 8 servings

Recipe from simplyvegetarian777.com 

Husband-Tested in Alice’s Kitchen

I don’t mind chopping and measuring out ingredients if the end result is great.  This company-worthy soup is totally worth any effort.  It may seem daunting, but it’s actually very easy in the Instant Pot once the ingredients are prepped. When the ingredients are ready, the soup will come together quickly. It tastes great the next day, so perfect for guests.

Broth Ingredients

(Broth can be made in advance.)

4 cups vegetable broth

2 cups water

1 Tablespoon grated ginger

¼ cup brown rice vinegar or rice vinegar

4 Tablespoons tamari or soy sauce

1 teaspoon red chili paste or sambal oelek

1 teaspoon freshly ground black pepper

1 teaspoon kosher salt

1 teaspoon toasted sesame oil

Vegetable Ingredients

7 scallions, sliced diagonally

1 large carrot, thinly sliced or julienned

2 cups green cabbage, thinly sliced

10 button mushrooms, thinly sliced (baby bellas or shiitake mushrooms may be used)

5 oz. can of bamboo shoots, drained and thinly sliced

1 cup extra firm tofu, drained, pressed and cut into small cubes

Other Ingredients

3 Tablespoons corn starch

3 Tablespoons water

1-3 large eggs, beaten (I used 2 eggs.)

Insert the inner pot inside your Instant Pot and plug it in.  Place all the Broth Ingredients into the inner pot.  Stir well.  Close the lid and set the valve to Sealing. Pressure cook on High for 2 minutes.  Once the time goes off, use the Quick Pressure Release.  When the pin has dropped, open the lid.  The broth is now ready to use or to store for later.  Add the Vegetable Ingredients to the broth.  Stir well.  Cover with a lid.  Cook on High Sauté mode for 3 minutes.  Once the timer goes off, remove the lid and stir.  In a small bowl, combine the corn starch and 3 Tablespoons water to make a slurry.  This will thicken the soup a bit.  Add the slurry to the soup and stir well.  Drizzle the beaten eggs in a stream far above the pot.  Keep stirring the soup with a spoon or single chopstick in a stirring motion.  This will help in making the popular egg ribbon or thread in the soup.  Set the Instant Pot on High Sauté mode and cook for an additional 3 minutes. 

Now the soup is ready to serve.  You can add a garnish of more sesame oil and scallions.  You can make it more sour by adding more rice vinegar. You can make it more spicy by adding more chili paste.  You can add more vegetables of your choice, if you wish.  You can omit the eggs to make this vegan.

Nutritional Information: (1 of 8 servings) 139 calories; 8 g fat (1 sat fat; 0 trans-fat; 6 g unsaturated fat); 70 mg cholesterol; 1221 mg sodium; 3 g fiber; 4 g sugars; 8 g protein

Ginger-Carrot Dressing

Recipe from Smitten Kitchen

Husband-Tested in Alice’s Kitchen

Makes about 1¼ cups dressing

This dressing recipe is a keeper.  This was a big hit with the hubster.  I loved it too.  This recipe yields enough for 2-3 salads.  I first drizzled it over a simple salad with just Bibb lettuce, avocado, and red onion. But then the next day, I made a more elaborate salad (pictured) topped with roasted salmon.  Soooo good!

1 large carrot, peeled and roughly chopped

1 small shallot, peeled and roughly chopped

2 Tablespoons roughly chopped fresh ginger

2 Tablespoons white miso

2 Tablespoons brown rice vinegar or unseasoned rice vinegar

2 Tablespoons toasted sesame seed oil

¼ cup neutral oil (I used canola.)

2 Tablespoons water

Add the carrots, shallots and ginger to a high powered blender.  Process until finely chopped.  Scrape down the sides of the blender, then add the miso, vinegar, and sesame oil.  While the machine is running, slowly drizzle in the oil and the water.  Process until very smooth.  Store in a glass jar with a tight fitting lid in the fridge.

Serving Suggestions:

Drizzle this dressing over a salad made with some or all of the following:  Bibb lettuce, Romaine lettuce, or other greens, thinly sliced red onion, avocado chunks, carrot strips, chives, red peppers, diced cucumber, blanched snow peas or sweet peas or broccoli florets, toasted pumpkin or sesame seeds.  If you are not vegan or vegetarian, you can also top the salad off with some roasted salmon or shrimp.

Winter Salad Hummus Bowls with Seedy Power Sprinkle

Recipe from Anna Stockwell via Epicurious

Husband-Tested in Alice’s Kitchen

Serves 4

5 Tablespoons unseasoned brown rice vinegar

1 Tablespoon honey

1 Tablespoon tamari or soy sauce

½ teaspoon kosher salt

¼ cup olive oil, plus more for drizzling

1 bunch kale, stems removed, torn into bit-sized pieces OR 4 cups baby kale

1 lb. brussels sprouts, trimmed, thinly sliced

4 Hard-Cooked Eggs, cut in half

1 cup store bought or homemade hummus

1 cup Seedy Power Sprinkle*

Flaky sea salt, for serving

Freshly ground pepper, for serving

Whisk the unseasoned brown rice vinegar, honey, tamari or soy sauce, kosher salt and ¼ cup olive oil in a large bowl.

Add the kale and brussels sprouts to the vinaigrette.  Toss and massage with your hands until the kale is darker in color and the vegetables are coated in the dressing.

Smear about ¼ cup of hummus onto the side of each bowl or plate.  Top with the salad and egg halves. Season the eggs with sea salt and freshly ground pepper.  Drizzle with oil and top with the Seedy Power Sprinkle.

Notes:  Unpeeled eggs can be prepared 2 days ahead.  The vegetable salad can be made 8 hours in advance. 

Seedy Power Sprinkle

1 large egg white

2 Tablespoons extra-virgin olive oil

2 Tablespoons honey

1 Tablespoon Aleppo-style pepper (optional)

1 Tablespoon water

2 teaspoons kosher salt

1 cup sunflower seeds

½ cup chia seeds

½ cup flaxseeds

½ cup raw sesame seeds

Whisk egg white, oil, honey, pepper (if using), salt, and water in a medium bowl to combine.  Add the sunflower seeds, chia seeds, flaxseeds, and sesame seeds and stir to coat.  Let sit until the liquid is absorbed, about 30 minutes.

Preheat the oven to 325F.  Spread the seed mixture in an even layer on a parchment-lined rimmed baking sheet.  Bake, stirring very gently after 10 minutes to encourage the mixture to from small clusters, until golden brown and crisp, 20-25 minutes.  Let cool.  Sprinkle can be made 2 weeks in advance.  Store in an airtight container at room temperature.  Use them for the salad listed above or use them to sprinkle atop yogurt, soups, or on anything you wish to add a bit of crunch.