Yamitsuki Cabbage Salad

Recipe from Nena Creates Facebook Reels
Husband-Tested in Alice’s Kitchen
Makes 4 servings

Well, this is just scrumptious and so easy to make.  It’s a nice change from the usual cabbage recipes we use in our neck of the woods.  We thought this was good enough for company.

Ingredients
1/2 head medium cabbage 
1/2 tsp kosher salt
1/2 tsp Easy Vegetable Bouillon Powder 
2 tbsp roasted white sesame seeds
2 tbsp roasted sesame oil
1-2 cloves garlic, finely minced or grated
Optional: garnish with additional sesame seeds

Instructions
Cut cabbage in half, remove core and discard. Cut cabbage into 1” cubes and thoroughly wash and dry (I used a salad spinner.)
In a mortar and pestle or spice grinder, grind the toasted sesame seeds. Leave some seeds ungrounded for variety of texture, if you wish.
Crush garlic using either a garlic press or finely mincing or grating (all based on preference or what you have available). Add garlic to small bowl with sesame oil.
Add cabbage to a large container with a lid. Add salt and chicken OR mushroom bouillon and hand massage into cabbage OR close lid and shake aggressively to evenly distribute the seasonings.
Add garlic and sesame oil. Top with sesame seeds. close lid and shake aggressively to evenly distribute the added seasonings.
Serve immediately and enjoy! Transfer any leftovers into an airtight container and store in fridge for up to 2 days.

Roasted Cauliflower and Edamame Nourish Bowl

Recipe from Tess Begg

Husband-Tested in Alice’s Kitchen

Makes 4 servings

I spent a pleasant time making the components of this dish and it paid off.  It can be eaten hot or at room temperature. Leftovers taste great the next day. This was good enough to serve guests.

Roasted Cauliflower & Edamame: 

1 head cauliflower, cut into florets (approx. 3 cups) 

1 cup frozen edamame beans (thawed) 

Drizzle of olive oil 

2 teaspoons ground cumin 

3 teaspoons ground paprika 

1 teaspoon ground coriander 

2 teaspoons garlic powder 

1 teaspoon chili flakes 

Generous pinch of salt and black pepper   

Parsley Salad: 

1 bunch of parsley, finely chopped (approx. 2-3 cups) 

1 small red onion, finely diced 

1 cucumber, finely diced 

1 medium tomato, finely diced (I used cherry tomatoes.)

Juice of 1 small lemon 

2 teaspoons olive oil 

Pinch of salt   

Creamy Tzatziki: 

¾ cup soy or coconut yogurt 

1 small cucumber, grated and juice squeezed out 

Juice of 1 small lemon 

1 garlic clove, minced 

1 Tablespoon chopped fresh dill 

½ Tablespoon olive oil 

Pinch of salt and pepper   

Toppings: 

2 Tablespoon sesame seeds 

1/3 cup dried cranberries   

Instructions: 

Roast the Veggies: Preheat your oven to 400°F. Toss the cauliflower and edamame with the olive oil, cumin, paprika, coriander, garlic powder, chili flakes, salt, and pepper on a baking tray. Bake for about 35 minutes until crispy. 

Mix the Tzatziki: Combine all tzatziki ingredients in a small bowl and mix well. 

Toss the Salad: In a separate bowl, mix the parsley, red onion, cucumber, tomato, olive oil, lemon juice, and salt. 

Assemble: Spread the creamy tzatziki at the bottom of the bowls, top with the fresh parsley salad, and pile the crispy roasted cauliflower and edamame on top. Finish by sprinkling with sesame seeds and cranberries. 

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.
 

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

Quick Cucumber Kimchi

Recipe from Olivia Yi 
Husband-Tested in Alice’s Kitchen

Quick Cucumber Kimchi is a tangy and refreshing side dish that takes just minutes to make.  It bypasses the fermentation process which can take days or weeks.  This quick kimchi is more akin to a cucumber salad and can be ready to eat in less than 30 minutes!  This particular recipe is meant to be eaten right away, but can be kept in the fridge for a day before eating.

2 English seedless cucumbers, partially peeled and cut into thick slices 
1/4 medium onion, thinly sliced then sliced again in half
1/3 cup carrots, thinly sliced or shredded
1 Tablespoons minced garlic (about 3 cloves)
2 teaspoons salt
1-2 Tablespoons Korean red pepper flakes ("Gochu-garu") (I used 1 Tablespoon Aleppo Pepper.)
1½ teaspoons sugar
2 Tablespoons rice wine vinegar
2 teaspoons fish sauce** (I used Vegan Worcestershire Sauce.)
1½ Tablespoons toasted sesame oil
2 teaspoons toasted sesame seeds, for garnish
 
Add cucumbers, onion, carrots, and garlic into a large bowl.  Add salt and mix to ensure the vegetables are well coated with salt.  Set aside and let sit for about 20 minutes. 
Drain out the excess liquid that has formed at the bottom of the bowl.
Add Korean red pepper flakes, sugar, rice wine vinegar, fish sauce, and sesame oil. Mix well and then garnish with sesame seeds.

Notes: 
**Fish sauce is not vegan.  To substitute fish sauce with a vegan substitute, here are some options:
• Soy Sauce
• Tamari
• Vegan Oyster Sauce
• Vegan Fish Sauce
• Seaweed
• Coconut Aminos
• Vegan Worcestershire Sauce
• Mushroom Broth

Spicy Thai Salad with Tempeh (Vegan)

Recipe from http://www.picklesnhoney.com
Husband-Tested  in Alice’s Kitchen
Makes 4 servings

This is a beautiful, delicious salad worthy of your best company, meat eaters and/or vegans.  Many of the components can be prepared well in advance, making this party perfect. This colorful salad is loaded with protein too. Make the dressing, the tempeh, the quinoa and edamame as much as a day ahead and then it’ll be a cinch to layer the salad on a large platter for dinner.

For the Peanut Dressing:
1/3 cup creamy peanut butter
¼ cup low-sodium tamari sauce
2 Tablespoons fresh lime juice
2 Tablespoons pure maple syrup
2 Tablespoons (or to taste) Sriracha sauce
2 cloves garlic, peeled
1 heaping Tablespoon fresh, peeled ginger (I use minced ginger from a jar.)

For the Tempeh:
1 (8 oz.) block of tempeh, steamed* and crumbled
2 Tablespoons toasted sesame oil
Juice of 1 orange
Sea salt, to taste
Freshly ground black pepper, to taste

For the Salad:
1 head romaine lettuce, thinly sliced (I used several leaves of red leaf lettuce plus several leaves of Napa cabbage, thinly sliced.)
2 cups cooked quinoa, seasoned with sea salt and pepper
1 heaping cup shredded red cabbage
1 cup thinly sliced carrot 
½ cup cooked edamame 
½ cup roasted peanuts, coarsely chopped
1 Tablespoon toasted sesame seeds, optional for garnish
Lime wedges, optional for serving
Sriracha sauce, optional for serving
 
Instructions:  
Place all the dressing ingredients in a high speed blender.  Blend until the dressing is smooth.  Set aside.  (This can be made in advance.). Heat a non-stick skillet.  Add the toasted sesame to the skillet.  Add the crumbled tempeh.  Sprinkle with salt and pepper.  Add the orange juice.  Stir until the tempeh is coated with the oil and juice. Cook, stirring every so often, until the tempeh is golden brown, about 7-8 minutes.  Set aside.  To assemble the salad, toss together the tempeh, lettuce, quinoa, cabbage, carrots, edamame, chopped peanuts, and green onions.  Divide between four bowls.  Garnish with the sesame seeds (if using) and drizzle the salad with the peanut dressing.  Serve with lime wedges and sriracha, if desired.

*How to Steam Tempeh:  After opening the package of tempeh, cut it into 4 sections.  Place it in a steamer basket.  Bring water to a boil in a pot that has a lid.  The water level should not come up above the holes of the steamer basket.  When the water comes to the boil, place the steamer basket in the pot and put on the lid.  Set a timer for 10 minutes.  When the timer beeps, remove the tempeh pieces to a clean towel.  Pat the tempeh dry.  When the tempeh is cool enough to handle, crumble it up and proceed with the above recipe. 

Nutritional Information: (1 of 4 servings)  
Calories 617
Total Fat 29g
Saturated Fat 4.4g
Cholesterol 0mg
Sodium 627mg
Total Carbohydrate 72.7g
Dietary Fiber 7.9g
Total Sugars 30.8g  
Protein 23.3g  
Vitamin D 0mcg
Calcium 163mg
Iron 18mg
Potassium 848mg

Salad Topper (Vegan and Gluten-Free)

Recipe from Feasting at Home 
Husband-Tested in Alice’s Kitchen
Makes 1½ cups

This is an easy-to-make, delicious way to add a nice crunch to your favorite salads, soups or bowls.  It’s made with toasted quinoa and seeds.  You can keep this simple or add your favorite seasonings.  (This is a great way to use up leftover quinoa.)

For the Crispy Quinoa
1 cup cooked quinoa 
2 Tablespoons olive oil
½ teaspoon salt

For the Seeds
½ cup sunflower seeds
½ cup pumpkin seeds (pepitas)
¼ cup hemp seeds
¼ cup sesame seeds
1 Tablespoon tamari or Braggs Aminos

Toss the cooked quinoa (thoroughly cooled) with olive oil and salt.  Spread onto two sheet pans in a thin layer.  (See notes) Bake at 350F for about 30 minutes, stirring every 10 minutes. Allow to cool completely.
In a bowl, mix together the sunflower seeds, pumpkin seeds, hemp seeds, sesame seeds with 1 Tablespoon tamari or Braggs Aminos.  Spread onto a sheet pan and bake for 10 minutes.  After the seeds are completely cool, mix with the crispy quinoa and store in an airtight container for up to a month.

Notes:
• If making fresh quinoa for this recipe, it is important to let it cool completely, otherwise it will not crisp easily.
• Spreading the quinoa on two pans in single layers will help it dry out. When it is clumped on the pan it will just steam and not crisp up.
• Quinoa- cooked and cooled, can make a day or two before baking. Use white, red or black quinoa. A mixture is nice for color.
• Seeds- sunflower, hulled hemp, pumpkin, sesame – adjust to what you have on hand.
• You can use a little salt instead of the tamari/Braggs to keep things neutral.

Ways to Enhance the Salad Topper:
• Toast chopped nuts with the seeds.
• Add lemon zest, coriander, Aleppo pepper, smoked paprika.
• Add mushroom powder.
• Add fennel seeds, sumac or za’atar.
• For a sweet twist add a little coconut sugar, cinnamon, or 5-spice powder and orange zest.

Nutritional Information: (2 Tablespoon serving) 158 calories; 0.1g sugars; 182.3mg sodium; 10.8g fat; 1.5g saturated fat; 11.7g carbohydrates; 2.3g fiber; 5.5g protein; 0mg cholesterol

Asian-Style Salad Dressing (Vegan, Oil-Free)

Here's a fantastic salad using the Asian-Style Salad Dressing
served along with baked tofu and pesto.

Here are the ingredients for a great salad
(ingredients listed below the dressing recipe)
all prepped and ready to toss with the Asian-Style Salad Dressing 
(pictured in the jar on the left.)

Recipe from Ellie Likes Cooking

Husband-Tested in Alice’s Kitchen
Servings: 6

Well, this was just fantastic, good enough for company.  I highly recommend using all of the “optional” add-ins. This dressing will make any salad sing.

Ingredients
1 small carrot, chopped
½ small onion, chopped (I used ½ of a red onion.)
1 garlic clove
1 Tablespoon sesame seeds
3 Tablespoon tahini
2-4 Tablespoon soy sauce (I used 2 Tablespoons soy sauce + 1 Tablespoon Bragg’s Liquid Aminos.)
¼ cup rice vinegar
Water, as needed to thin

Optional Add-ins
1 tbsp date paste, maple syrup, or other sweetener (I used 1 pitted date.)
½ inch knob of ginger (I used 1 Tablespoon minced ginger from a jar.)
1 teaspoon white miso
¼ teaspoon ground turmeric
Pinch of black pepper

Instructions
Add all ingredients to a blender and blend to your desired consistency.  Add water 1 Tablespoon at a time in order to thin out the dressing, if desired. 
Store covered in the fridge for up to 7-10 days.

Nutritional Information: (1 of 6 servings) 80 calories; 4.9 g fat; 0.7 g saturated fat; 0 mg cholesterol; 502 mg sodium; 6.1 g carbohydrates; 1.6 g fiber; 1.8 g sugars; 2.4 g protein; calcium 55 mg; iron 1 mg; 118 mg potassium

Although the salad dressing tastes great on just about any salad, this salad combo (pictured above) along with the Asian-Style Salad Dressing is pretty darn fantastic:

Power Greens

Green or Purple Cabbage

Blanched Broccoli (stems and/or florets)

Cherry Tomatoes

Yellow Bell Pepper (red or orange peppers are fine too)

Jicama

Sumac Onion Salad

Walnut Dukkah*

Vegan Feta

Malden Salt or Kosher Salt (sprinkle over the greens before adding the other ingredients)

Freshly Ground Pepper (sprinkle over the greens before adding the other ingredients)

Asian-Style Salad Dressing

*Homemade Walnut Dukkah: Makes roughly 1 cup (more than what you'll need) 

1/2 cup walnut halves

1/3 cup sesame seeds

2 Tablespoons cumin seeds

2 Tablespoons coriander seeds

1 teaspoon flaked sea salt

Preheat the oven to 350 F.  Place the walnuts on a baking pan and roast them for 5-10 minutes or until they become slightly darker and fragrant. Remove the walnuts and set aside. Toast the sesame seeds in a skillet over medium heat, about 3 minutes or so.  Place the sesame seeds in a bowl with the walnut pieces.  Add the cumin and coriander seeds to the now empty skillet and toast for 2 minutes, stirring frequently.  (They will making a popping sound.) Place the toasted spices, the walnuts, the sesame seeds, and salt in a spice grinder and grind.  Store in an air tight container in the fridge.  Sprinkle over salads, soups, hummus and anything else you fancy.

Roasted Broccoli and Tofu With Creamy Miso Dressing

Recipe from Bon Appetit

**Adapted and Husband Tested in Alice’s Kitchen (See notes.)
Serves 2

Well, I could eat this every day!  The sauce alone is AWESOME and would work with other roasted veggie dishes.  I served this with roasted Spicy Sweet Potatoes since the oven was already on.  I also served this with the fantastic Sumac Onion Salad and a piece of seasonal whole fruit. 

2 teaspoons coriander seeds
2 small heads of broccoli (about 1 pound total), cut into large florets
7-ounce firm tofu, drained well & pressed, torn into bite-size pieces (half a package)
2 Tablespoons cornstarch

4 Tablespoons extra-virgin olive oil, divided
1 teaspoon Aleppo-style pepper 
1 Tablespoons fresh lemon juice
½ cup hemp seeds
2 Tablespoons white miso
¼ cup water, may need a bit more to help with blending

2 teaspoons toasted sesame seeds

¼ cup crushed toasted almonds (for serving)
Some parsley leaves (for serving)
1 Tablespoon toasted sesame seeds (for serving)

Preheat oven to 425F. Coarsely grind coriander seeds in spice mill or with mortar and pestle.  Dust and toss the tofu with the cornstarch.

Add broccoli and tofu to baking sheet. Drizzle with 2 Tablespoons oil, add crushed coriander and pepper, and toss to combine.

Roast, tossing once halfway through, until broccoli is browned (even lightly charred in a few spots) and tender, 30 minutes. Let cool.

Purée ½ cup hemp seeds, 2 Tablespoons white miso, 2 teaspoons sesame seeds, 1 Tablespoon lemon juice and 2 Tablespoons olive oil, and ¼ cup water in a blender until smooth. (You may wish to add a bit more water, 1 Tablespoon at a time to help with the blending.  The sauce should be like a spreadable sour cream or yogurt texture to smear on the plate.)

Spread some dressing on bowls or plates. Toss the broccoli and tofu together and arrange over dressing. Top with sesame seeds, almonds, and parsley.

Notes: 
The original recipe called for ½ pound brussels sprouts, sliced.  But I didn’t have any at the time I tested the recipe.  Most reviewers said that they quartered the Brussel sprouts instead of slicing them.  The original recipe also called for 1/3 cup green olives, pitted and chopped.  Almost every reviewer said the olives made the dish way too salty and suggested omitting them.  As much as I love olives, I left them out and the dish was perfect.  I also followed reviewer suggestion about dusting the tofu with a bit of cornstarch to help crisp them up in the oven.  Excellent suggestion.  I omitted the Kosher salt because with miso being quite salty, I didn’t think it necessary.  It was seasoned perfectly, in my view.

No-Knead Multigrain Whole Wheat Bread

Behold!  This is one scrumptious loaf of goodness.

Here's what a slice of this
yummy bread looks like.

Recipe from Artisan Bread with Steve 
Husband-Tested in Alice’s Kitchen
Makes 1 Loaf

I’m thinking this is my favorite no-knead bread.  Because it’s no-knead, it’s a cinch to make.  Though this bread is VERY easy to make, you must plan to begin the day before serving.

16 oz. cool water
1 ½ teaspoons salt
¼ teaspoon yeast (Instant Yeast or Active Dry Yeast)
1 Tablespoon sesame seeds (I use a mix of sesame seeds and black sesame seeds.)
1 Tablespoon flax meal (or flax seeds)
1 Tablespoon extra-virgin olive oil
2 cups bread flour
1 ½ cups whole wheat flour
½ cup old fashioned oats (I’ve also made this using quick-cooking oats.)
¼ cup old fashioned oats for the second rise
1 Tablespoon sesame seeds (optional for second rise)

Place the water, salt, yeast, sesame seeds, flax meal into a large bowl and give it a quick stir.  Add the 2 cups bread flour, the 1 ½ cups whole wheat flour and then the ½ cup oats on top of the flour.  Stir until the dough forms a shaggy ball scraping the sides of the bowl as you stir.  Stir until the flour is absorbed and scraping the sides of the bowl as you stir.
Cover with plastic wrap (I like to use a shower cap for this.) and allow to sit on the counter for 8-24 hours. (I think it’s best to allow the dough to sit for the full 24 hours.)
Remove the plastic wrap.  Spray an 8 ½” X 4 ½” loaf pan*** with cooking spray.  
Stir the dough to deflate.  Scrape the sides of the bowl clean.  Sprinkle the dough the ¼ cup old fashioned oats and the sesame seeds, if using. Stir so that the dough ball is covered with the extra oats and sesame seeds. Roll the dough into the loaf pan.  
Cover with another loaf pan turned upside down onto the loaf pan with the dough.  Use binder clips to clip the loaf pans together creating a “poor man’s Dutch oven.”  
Allow the dough to rise again for 30-60 minutes.  (If your home is cool, like it might be in the winter, it may take a full 60 minutes for it to rise.  If your home is warm, like it might be in summer, the dough may only take 30 minutes or so.)
As the dough is rising, move the oven rack to the lower third of the oven.  Preheat the oven to 400F.  
Bake for 40 minutes with the top on and 3-15 minutes with the top off to finish (browning) the crust.  
The bread is done when the internal temperature is 190F.  Remove the bread from the pan onto a cooling rack.  Cool completely before slicing.  (If you slice it too soon, the bread will be gummy and doughy inside.)

***Because I was baking more than one loaf of bread, I placed the dough into an 8” diameter springform pan.  Then, I covered it with an upside down 8” cake pan for the “poor man’s Dutch oven.”  I didn’t use any clips.  I just rested the upside down cake pan on top. The loaf turned out beautifully and it was round!

Crispy Sesame Tofu and Mushroom Lettuce Wraps

Recipe from Rainbow Plant Life (Nisha Vora) 
Servings: 4

This is one of those “moan meals” during which every bite will produce a moan from the eater.  It looks like a lot of ingredients, but the this is quite easy to make.  The sauce can be made ahead of time and stored in the fridge.  While the tofu and mushrooms are roasting, you can clean up any dishes you used for prepping and set the table. This is definitely company worthy!  

Tofu and Mushrooms
1 (16-ounce) block of extra-firm tofu
16 ounces of oyster mushrooms (can substitute shiitake mushrooms)
2 - 2½ Tablespoons neutral-flavored oil, divided 
2 teaspoons toasted sesame oil
1 Tablespoon tamari or soy sauce 
1 Tablespoons arrowroot powder (or cornstarch)
1½ Tablespoons panko breadcrumbs 
1 Tablespoon black sesame seeds or white sesame seeds
Kosher salt to taste
Freshly cracked black pepper to taste
1 small batch of rice noodles or brown rice noodles (4 to 6 ounces)
1 large head of Bibb or butterhead lettuce

Garnishes: chopped cilantro, chopped chives or scallions, and sesame seeds

Spicy Almond-Sesame Sauce
4 Tablespoons smooth, creamy almond butter
½ to 1½ Tablespoons Sriracha
½ Tablespoon black vinegar, or 1 Tablespoon rice vinegar
1 Tablespoon agave nectar (or maple syrup)
½ Tablespoon tamari or soy sauce 
1 Tablespoon toasted sesame oil
1- inch piece fresh ginger, minced or grated (or heaping teaspoon minced from a jar)
3 garlic cloves, crushed
2 Tablespoons water

Preheat the oven to 425°F/218°C. Line two baking sheets with parchment paper. Drain the tofu and press it.  Once pressed, chop the tofu into small cubes. Place tofu cubes in a large bowl. Add 1 Tablespoon of the neutral-flavored oil, the 2 teaspoons toasted sesame oil, the 1 Tablespoon tamari, and 2 pinches of kosher salt. Toss to combine. Then add the arrowroot powder, panko, and sesame seeds. Gently toss to combine, using a spoon or your hands. Spread the tofu out in a single layer on the lined baking sheet.

Clean off the oyster mushrooms with a damp towel. Then, slice off the tough woody ends. Use your hands to separate the bunches into individual mushrooms; for large mushrooms, slice them in half. Add the mushrooms to the same bowl used for the tofu; toss with the remaining 1 to 1½  Tablespoons neutral-flavored oil, and season with salt and pepper. Place the mushrooms on another lined baking sheet. Bake the tofu and mushrooms in the preheated oven for 15 minutes. Remove the trays from the oven and toss the tofu and flip each mushroom over. Return to the oven and bake for another 15 minutes, until tofu is crispy and browned and the mushrooms are golden brown. 

While the tofu and mushrooms are baking, cook the rice noodles according to the package. When they are done cooking, drain the noodles. Use scissors to cut the noodles into bite-sized pieces. While the tofu and mushrooms are baking, make the Spicy Almond-Sesame Sauce. Add the almond butter to a microwave-safe bowl. Heat for 25 seconds to help loosen it up. Then add the remaining ingredients except for the water and whisk well to combine. Then, stream in the water and whisk to thin out the sauce until pourable but still thick.
Assemble the lettuce wraps: Separate the lettuce leaves. Spoon a small amount of the cooked rice noodles on top, followed by the baked tofu and mushrooms. Spoon the sauce on top. Repeat with remaining lettuce and fillings.

*Note: Calories per serving: 586 calories

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.

Cooked Ramen Noodle Salad with Kimchi (vegan)

Recipe from From My Bowl

Husband-Tested in Alice’s Kitchen

Make 4 servings

Here’s a quick-to-make dinner for those busy weeknights that is very satisfying.  I added some leftover peas to the salad for a little extra boost of fiber and protein. 

6 ounces ramen noodles (discard the flavor packets)

½ head Napa cabbage, finely chopped (about 6 cups)

2 carrots, peeled and cut into noodles or matchsticks (you could also just use the largest holes on a box grater)

2 scallions, thinly sliced

1 ½ cups kimchi**, roughly chopped

1 clove garlic, minced

2 Tablespoons low-sodium tamari

1 Tablespoon toasted sesame oil or 2 Tablespoons tahini (I used tahini)

½ to 1 cup peas or edamame (optional)

¼ cup toasted sesame seeds

Bring a large pot of water to a boil and cook the ramen noodles according to their package instructions.  Drain and rinse the noodles with cold water, to prevent them from sticking.

In the meantime, prepare the cabbage, carrots, scallions, kimchi, and peas, if using.  Place the garlic, tamari and the sesame oil (or tahini) in a jar with a lid.  Shake vigorously until the ingredients are well incorporated.  Toss the noodles, veggies and dressing in a large bowl until well mixed.  Sprinkle with the toasted sesame seeds and serve.

**Not all kimchi is vegan, so if you wish the dish to be vegan, be sure to read the label. 

Sushi Grain Bowl

Recipe from Martha Stewart Everyday Food

Husband-Tested in Alice’s Kitchen

Makes 1 grain bowl (Can be easily doubled, tripled, etc.)

Boy, I wish I had known about this terrific lunch back when I was still working.  Wowza!  We loved all the flavors and textures of this simple dish.  Another great thing about this simple recipe is that all the components can be prepared in advance and then just arranged together right before serving.  

Dressing

2 teaspoons soy sauce

1 teaspoon lime juice (or lemon juice)

1 Tablespoon olive oil

Grain Bowl Ingredients

1 cup cooked brown basmati rice

½ cup cooked shelled edamame

½ cup or so of tuna or sardines in oil (leftover cooked salmon would also work)

1 small cucumber or Persian cucumber, seeded and thinly sliced

1 large hard-cooked egg, peeled and halved

Salt & Pepper, to taste

1 Tablespoon toasted sesame seeds

½ sheet nori, cut into thin strips (use scissors)

Measure out the dressing ingredients in a small jar with a lid.  Shake the jar vigorously until all the ingredients are well blended. Set aside.

Arrange brown rice, edamame, tuna, cucumber, and hard-cooked egg in a bowl or on a plate.  Sprinkle the egg and the cucumber with the salt and pepper. Drizzle the sushi bowl with the dressing.  Top with the toasted sesame seeds and the nori.  Serve.

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.