Peanut Butter Noodles (vegan)

Recipe from From My Bowl  
Husband-Tested in Alice’s Kitchen
Makes 4 servings

The sauce for this dish is spot on. It tastes fabulous in this dish, but would also make a nice dip for spring rolls or drizzled over nourish bowls. 

 
8 ounces dried udon noodles or 12 ounces fresh or other pasta (I used rice noodles.)
¼ cup creamy natural peanut butter (I used a Tablespoon of natural peanut butter and then I made up the rest using PB2 and water.)
1 clove garlic crushed (optional)
1 Tablespoon low sodium tamari or soy sauce plus more to taste
1 Tablespoon unseasoned rice vinegar
1 Tablespoon brown sugar agave, or maple syrup
1 teaspoon toasted sesame oil
1 teaspoon chili garlic sauce sambal oelek or sriracha
2-3 Tablespoons hot water

Prep: Bring a large pot of water to a boil and cook the udon noodles according to the package instructions; dried noodles will take around 8-12 minutes while fresh noodles take 1-2 minutes. Drain, but do not rinse.

Make the Sauce: In a small bowl combine the peanut butter, garlic, tamari, vinegar, sugar, sesame oil, and chili garlic sauce. Whisk together until a thick paste forms, then add 2 tablespoons of hot water and whisk until a thick sauce forms and the sugar has dissolved. Add more water if necessary, but keep in mind that the sauce will thin out more when combined with the noodles.

Combine: Return to the pot or a shallow pan. Pour the peanut sauce over the noodles and use tongs to mix well, until every noodle is coated. The residual heat left from cooking the noodles usually warms them up enough for me, but you can also gently heat the noodles over medium low heat if desired. Add additional soy sauce to taste, as necessary.

Serve: Top with green onion, crushed peanuts, and/or chili oil and serve warm. Leftovers will keep in the fridge for up to 4 days and are best reheated on the stovetop or in the microwave with a splash of water to help thin the sauce out again.

Notes: Gluten-Free: Udon noodles are not gluten-free but you can easily substitute them with rice noodles! Use tamari instead of soy sauce to keep this recipe gluten-free.

Additions: edamame; mushrooms; scallions; tofu; broccoli; red bell pepper, etc…

Nutrition
Calories: 321kcal | Carbohydrates: 46g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1315mg | Potassium: 117mg | Fiber: 4g | Sugar: 10g | Vitamin A: 0.1IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 1mg

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.

Peanut Miso Cucumber Crunch Sandwich

Recipe from Plant Based RD
Husband-Tested in Alice’s Kitchen
Makes 4 sandwiches

I’m not a huge fan of sandwiches, but this one is quite delish.  I love that you can make the components in advance and then, come lunch time, place them on your favorite whole grain bread and enjoy. Easy peasy, tasty, tasty.

1 English cucumber, thinly sliced 
Pinch of kosher salt 
¼ cup cilantro leaves, minced 
1 scallion, thinly sliced 
3 Tablespoon finely chopped peanuts 
Zest and juice of 1 lime 
1 heaping Tablespoon natural unsalted peanut butter 
2 teaspoons soy sauce or tamari
1 teaspoon sriracha 
1 teaspoon maple syrup (optional)

1 (15 oz can) chickpeas, drained and rinsed 
2 teaspoons white miso paste 
2 scallions, thinly sliced ,
1 clove garlic, grated 
2 Tablespoons natural unsalted peanut butter
Pinch of salt 
1 Tablespoon sriracha 
2 teaspoon maple syrup 
2 teaspoon rice wine or brown rice vinegar 

Slices of whole grain sourdough bread or whole wheat bread or whole wheat lavash or whole wheat pita

Add the cucumbers to a medium bowl and top with a pinch of salt, cilantro, scallions, peanuts and lime zest. To a separate small bowl add the lime juice, peanut butter, soy sauce, sriracha and maple syrup and whisk together until evenly mixed. Pour the mix overtop the bowl of cucumbers then toss everything to combine and place in the fridge.

To a separate medium bowl, add your chickpeas and miso then use a fork to mash them together. When mashing, mash as much of the chickpeas as you personally like.

Add the scallions, garlic, peanut butter, sriracha, maple syrup, and rice wine vinegar then stir together well to combine into a uniform mixture. Refrigerate the mixture until ready to enjoy.

To assemble a sandwich, add a few spoons of the peanut miso chickpeas onto a slice of bread and spread it out evenly. Then layer the cucumbers on top. Cover with the other slice of bread then enjoy! (I would recommend adding some of your favorite greens to your sandwich as well.) Serve with some seasonal fruit or berries for a wholesome lunch.

Nutrition: (1 of 4 servings) 360 calories; 14g fat; 3g saturated fat; 0g trans-fat; 0mg cholesterol; 700mg sodium (This could be reduced by using tamari in place of soy sauce); 50g carbohydrates; 10g fiber; 3g sugars; 12g protein 

Crispy Herbed Tofu

Recipe from Catherine Perez of Plant-Based RD 

Husband-Tested in Alice’s Kitchen

Serves 4

These crispy herbed tofu cutlets offer all the savory flavor with a satisfying crunch.  This is a protein packed main perfect for any holiday occasion.  Serve with Vegan Gravy, if you wish.

Olive oil or avocado oil spray for baking

1 (16 oz.) package of super firm tofu, pressed

2 Tablespoons tamari

Juice and zest of ½ lemon

1/3 cup arrowroot powder, cornstarch or all-purpose flour

½ cup soy milk or almond milk, unsweetened

1 teaspoon apple cider vinegar

1 teaspoon fresh thyme leaves or dried thyme

6 fresh sage leaves

2-inch sprig of fresh rosemary

½ cup panko breadcrumbs

¼ cup nutritional yeast

1 teaspoon garlic powder

½ teaspoon paprika

½ teaspoon kosher salt, plus more to taste

Preheat the oven to 425F. Prepare a quarter sheet pan by brushing with 1-2 Tablespoons of oil to coat the bottom of the pan then set aside.  (I used parchment paper.)

Cut your tofu block into 4 slabs lengthwise. Place the slabs in an airtight container with the tamari and lemon juice. Seal the container and gently shake to coat and set aside to marinate for at least 10 minutes.

Set up three shallow bowls. To one bowl add the cornstarch. To the second bowl add the milk and vinegar. Let it sit for 2-3 minutes, add a pinch of salt then whisk together.

Place the thyme, sage, and rosemary on a cutting board then finely mince with a knife. Add the minced herbs to the last bowl along with the breadcrumbs, nutritional yeast, lemon zest, garlic powder, paprika, and 1/2 teaspoon of salt.

Using one hand for wet ingredients and the other for dry ingredients, coat the slab of marinated tofu in cornstarch. Dip the coated tofu into the milk mixture then transfer to the bowl of seasoned breadcrumbs making sure the tofu is completely coated.

Transfer the breaded tofu to the baking tray and spray the tops of the tofu slabs with a little oil. Bake the tofu for 15 minutes, then flip and bake for an additional 5-10 minutes until golden.

Notes

Do a few tasks ahead of the week to save time. Marinate the tofu and prep the breadcrumb mixture in separate resealable bags a day or two prior to making this dish. This will eliminate some prep time and steps the day you plant to make this.

Save time and use super firm tofu. Super firm tofu is different than extra firm tofu in that it is already pressed. You can often times find vacuum packed, pre-pressed tofu like this in the same section they sell regular watery tubs of tofu.

Feel free to shallow fry. I personally like to bake it, but if you’d like to shallow fry the recipe for a really amazing crunchy texture follow the following instructions. Add enough avocado oil to a high-sided sauté pan so that it comes up 3/4 of an inch up the side of the pan. Heat the oil over medium heat and when hot add the breaded tofu. Cook the tofu for 3-4 minutes on each side or until golden in color. Then transfer to a paper towel lined plate to drain.

Nutritional Information: (1 of 4 servings) 233 calories; 25 g carbohydrates; 4 g fiber; 0 g cholesterol; 5 g vitamin C; 19 g protein; 8 g fat; 1 g sugars; 435 mg sodium; 303 mg calcium

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

Quick Lentil and Butterbean Curry with Peas with Couscous (vegan)

Recipe from The Happy Pear

Husband-Tested in Alice’s Kitchen
Makes 4 generous servings

This tasty, comforting dish was very quick to make, perfect for a week night meal.  It even tasted better the next day, so also perfect for meal prep day.

1 cup couscous*
1 cup boiling water

2 cups sliced mushrooms (oyster, shiitake, button, cremini)
Water
1 Tablespoon fresh minced ginger
4 cloves garlic, minced
Chili pepper (I used ½ jalapeno seeded and minced.)
2 Tablespoons tamari
2 Tablespoons curry powder
2 cups cooked brown lentils, rinsed and drained (canned lentils can be used) 
1 (15 oz.) can butterbeans, rinsed and rained
1 (15 oz.) can chopped tomatoes
2-3 scallions, thinly sliced (white and green parts)
1 (15 oz.) can lite coconut milk or full fat coconut milk
1 cup peas (frozen or fresh)
¼ cup fresh cilantro, chopped (optional)
4 dried curry leaves (optional)
1 Tablespoon fresh lime juice
Kosher salt, to taste 
Fresh ground pepper, to taste

Put 1 cup couscous in a heat proof bowl.  Add 1 cup boiling water. Stir and place a plate over the bowl.  Let this sit while you make the curry. (This curry will also taste great with brown rice, but making couscous is very quick.)
Heat a non-stick skillet to medium high heat.  Add the mushrooms.  Sprinkle with a bit of salt.  Allow the mushrooms to brown a bit.  Add a splash of water if they begin to stick.  Add the ginger, garlic, and pepper.  Stir for about 1 minute.  Add the tamari and the curry powder.  Stir for about 1 minute.  Add the lentils, the butterbeans, the tomatoes and the coconut milk. Mix well.  Stir in the scallions.  Bring to a simmer.  Allow to simmer about 5 minutes.  Add a splash of water if needed.  Add cilantro and curry leaves (if using), the peas and lime juice.  Season with salt and pepper.  
Remove the plate from the couscous bowl.  Use a fork to fluff up the couscous.  Put some couscous in a rimmed plate or bowl.  Add some of the curry and serve.

Tempeh Bacon (vegan)

Recipe from Nisha Vora of Rainbow Plant Life

Husband-Tested in Alice’s Kitchen
Servings: 4

I can always count on Rainbow Plant Life for great recipes.  Here’s a delicious tempeh “bacon” to try when the farmers market tomatoes are at their peak.  

Ingredients
1 (8-ounce/230g) block tempeh (See below for how to prepare it.)
2 Tablespoons olive oil or neutral-flavored oil of choice, divided
1½ Tablespoons rice vinegar or apple cider vinegar
1½ Tablespoons maple syrup
3 Tablespoons tamari or soy sauce 
2½ teaspoons toasted sesame oil 
2½ teaspoons liquid smoke 
¼ teaspoon kosher salt
¼ teaspoon cayenne pepper 
½ teaspoon onion powder
¾ teaspoon smoked paprika
Smoked sea salt for finishing (I used Malden smoked sea salt.)

Instructions:
Remove the block of tempeh from the package. Cut the tempeh block in half crossways.  Place in a steamer basket.  Bring about an inch of water in a pot to a boil.  Add the steamer basket to the pot.  Turn down the heat so the water is simmering.  Place a lid on the pot and set a timer for 10 minutes.  When the tempeh is steamed, remove it from the pot and onto a cutting board.  Slice the tempeh crosswise into thin strips, almost as thin as you can, about ⅛ inch thick.
Whisk together ½ Tablespoon of olive oil, sesame oil, vinegar, maple syrup, tamari, salt, cayenne, onion powder, smoked paprika, and liquid smoke in a medium bowl.
Marinate the tempeh. Transfer the tempeh to a shallow dish with an airtight lid and pour on the marinade. Seal the dish with the airtight lid.  
Marinate in the fridge for at least 1 hour, or 8 hours or overnight for the most flavor. Gently flip the dish a few times during this time to evenly distribute the marinade.
Cook the tempeh bacon. Heat a 12-inch nonstick frying pan over medium heat with 1 Tablespoon of olive oil. Once the oil is shimmering (it might take a few minutes), arrange about HALF of the tempeh slices or as many as you can in a single layer, leaving behind excess marinade.

Notes: 
Don’t skip the steaming step as it will prevent the tempeh from tasting bitter.  Tempeh can easily crumble, so handle it gently.  
Don't try to cook all the tempeh at once, or it won't crisp up.
Cook for 3½ to 4 minutes. About 1 minute before flipping, generously brush the top side of each tempeh piece with some of the reserved marinade.
Now flip each piece and cook on the second side for 2 to 2½ more minutes until seared on the other side, generously brushing more marinade on the top in the last minute.
Repeat with the rest of the tempeh and ½ Tablespoon of olive oil (you shouldn’t need a full Tablespoon since there’s oil residue in the pan). The second batch usually cooks quicker because the pan is hotter, 2½ to 3 minutes on the first side, and 2 minutes on the second side.
Regarding the tempeh…You're looking for plain tempeh, not any pre-seasoned tempeh or any other varieties like "three grain tempeh" (the grains get crunchy and detract from the texture). 

Nutritional Information: (per serving) calories 229; fat 15.5 g; saturated fat 2.6 g; cholesterol 0 mg; carbohydrates 12.2 g; fiber 0.3 g; sugars 4.9 g; protein 13.1 g; calcium 80 mg; iron 2 mg; potassium 315 mg

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.

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

Curry Dressing (Vegan, Gluten Free & No Oil)

Here I've made a triple batch of this scrumptious dressing.

Here's a simple veggie salad topped with Crispy Air Fryer Tofu
and drizzled with Curry Dressing,
served along with Pear Cranberry Chutney and sliced oranges.

Recipe from Monkey and Me Kitchen

Yield: 2/3 cup dressing

This is my husband's absolute favorite dressing.  And, no wonder!  It's slightly sweet, slightly tangy and full of flavor.  Of course, it goes well on any salad, but it's also delicious over roasted veggies and tofu too.  Those of you who eat poultry and pork, it would be a perfect sauce to drizzle over.  I make this often and when I do, I double or triple the recipe so that I can easily add a bit of WOW to our meals.

3 Tablespoons tahini
2 Tablespoons brown rice vinegar
1 Tablespoon white wine vinegar
2 Tablespoons water
1 Tablespoon + 1 teaspoon maple syrup
2 teaspoons tamari
1 teaspoon miso
1 teaspoon curry powder
1-2 Tablespoons finely chopped fresh cilantro 

Place all ingredients in a small bowl and whisk until smooth.  For best flavor after refrigeration, remove from the fridge and allow to sit for 30 minutes to come to room temperature before serving.

Nutritional Info:  (2 Tablespoons serving) 67 calories; 4.4 g fat; 0 mg cholesterol; 5.5 g carbohydrates; 0.9 g fiber; 2 g protein

Thai Kabocha Squash Curry (Vegan)

Here you see Thai Kabocha Squash Curry served with brown rice. 
Also pictured is a bowl of fresh plums with
Homemade Instant Pot Cashew Yogurt and Lemon Poppy Seed Granola. 

Recipe from Rainbow Plant Life (Nisha Vora)

Husband-Tested in Alice’s Kitchen

Serves 6

Kabocha squashes are turning up at the grocery stores and I couldn’t help myself, even though it’s still summery outdoors.  But what a treat this was!  Good enough for company, as I like to say.  This was full of flavor and definitely comforting, so perfect for autumn/winter time.  And, it freezes well.  Rainbow Plant Life comes through again.  All of the recipes I’ve tried from Nisha’s YouTube channel/blog have been excellent.

Ingredients

1 medium kabocha squash

½ -1 cup water (or vegetable broth)

1-1½ Tablespoons coconut oil* (or oil of choice)

1 large yellow onion, diced

2 medium carrots, peeled and diced

Kosher salt or sea salt to taste

Black pepper to taste

4 cloves garlic, minced

2- inch piece ginger, grated or finely minced

1-2 Thai bird’s eye chili peppers, thinly sliced* (optional)

¼ cup red curry paste (use less to make it less spicy) (I used 1/8 cup.)

1 (13.5 ounce) can “lite” or reduced-fat coconut milk (I used full fat coconut milk because that’s what I had on hand.)

1 Tablespoon maple syrup, agave nectar, or coconut sugar

1 Tablespoon reduced sodium tamari** (gluten-free soy sauce)

1 Tablespoon white or yellow miso paste*** (optional but recommended)

1 teaspoon ground turmeric

2 (15 ounce) cans chickpeas (rinsed and drained) or about 3 cups cooked chickpeas

1-2 Tablespoons freshly squeezed lime juice

½ cup fresh cilantro, roughly chopped

For serving: white or brown rice or grains of choice

Instructions

Preheat the oven to 400°F (205°C) and line a sheet pan with parchment paper for easy cleanup.

Use a large, sharp knife to slice the kabocha squash in half. Once sliced in half, use a spoon to scoop out the seeds. Lightly brush each squash half with a bit of oil (coconut oil or avocado oil) and sprinkle with salt and pepper.

Place the squash halves, flesh side down, on the sheet pan. Roast for 40-45 minutes until the flesh is very tender. If your squash is large, bake for an additional 10 minutes.

Once it’s cool enough to handle, use a spoon to scoop the flesh out of the skin, and discard the skin. Place the kabocha squash flesh in a blender and add ½ cup water (or vegetable broth) and puree until very smooth. You should end up with approximately 3 cups of liquid. (I added 1 cup of veggie broth to make it less thick.)

While the kabocha squash is roasting, prepare the rest of the ingredients. Chop the onions, carrots, garlic, ginger, and chile peppers, and measure out the spices and other ingredients.

Heat a Dutch oven or a large nonstick saucepan over medium-high heat. Add the coconut oil, and once it’s shimmering, add the onions and carrots along with a pinch of salt and pepper. Cook the vegetables for 7-8 min, or until they are very tender and lightly browned.

Add the garlic, ginger, chile peppers (if using) and the red curry paste. Cook for 2 minutes, stirring to coat the vegetables in the aromatics. If you aren’t using a nonstick skillet, you may need to add a tablespoon of water to prevent the mixture from drying out and burning.

Pour the pureed kabocha squash sauce into the pan, then add the lite coconut milk, tamari, miso paste (if using), maple syrup, and turmeric, and black pepper to taste. Stir or whisk until the mixture is smooth and creamy.

Add the canned chickpeas and stir to combine. Bring the mixture to a simmer and cook for 15-20 minutes, or until the curry has become thick and creamy, and the veggies are fully softened.

When ready to serve, stir in the lime juice and cilantro. Serve with white rice or grains of choice.

Notes

*If you are sensitive to spicy food, omit the chile peppers. Alternatively, you can use a less spicy pepper, such as a jalapeño pepper.

**Tamari is gluten-free but soy sauce is not, so if you use soy sauce, just keep in mind that the recipe won’t be gluten-free.

***The miso paste adds a deep, complex umami flavor. If you don’t have any, you’ll want to add a bit of salt at this stage.

****331 Calories per serving

Stuffed Mushrooms (Vegan)

 

Recipe from From My Bowl

Husband-Tested in Alice's Kitchen

Makes 4 servings

These little bites were absolutely scrumptious.  Make them for your next gathering! (Use tamari or Bragg's Liquid Aminos instead of soy sauce to make these gluten free.)

Ingredients

12 medium cremini mushrooms, stems removed (about 12 ounces / 340g)

2 Tablespoons low-sodium tamari, divided

1/2 cup (55 g) raw walnuts

1/2 cup (75 g) pine nuts

1/2 small yellow onion, quartered

1 rib celery, cut in fourths

3–5 cloves of garlic

1 1/2 Tablespoons nutritional yeast

1 Tablespoon fresh rosemary (or 2 tsp dried)

2 teaspoons fresh thyme (or 1/2 tsp dried)

1/2 teaspoon smoked paprika

1/2 teaspoon ground sage

1/2 teaspoon black pepper, plus more to taste

1 Tablespoon vegan butter (optional; or sub oil or water)

1/4 cup (60 ml) dry red wine

Prep: Preheat the oven to 400F and set a 9×9″ baking dish aside.

Marinate the Mushrooms:  place the mushroom caps in a large glass bowl and drizzle 1 tablespoon of tamari over them; use a spatula to gently toss them in the mixture, until evenly coated. Set aside and let marinate while you prepare the filling, tossing occasionally.

Toast the Nuts: bring a medium pan to medium-high heat; Add the pine nuts and walnuts to the pan and toast for 5 minutes, stirring frequently to prevent burning. The nuts should be fragrant and slightly golden when finished; set aside.

Process the Filling: add the onion and celery to a food processor and process until they are very finely chopped, almost at a chunky paste. Remove from the food processor and set aside. Then, add the toasted nuts, garlic, nutritional yeast, rosemary, thyme, paprika, sage, and black pepper to the food processor. Pulse until the nuts are very finely chopped, almost resembling coarse breadcrumbs. Reserve 3 tablespoons of this mixture to top the mushrooms; place the rest in a separate bowl apart from the onions/celery.

Cook the Filling: heat the vegan butter (or oil or 3 tablespoons of water) in a nonstick pan over medium high heat. Once warm, add the onion and celery mixture. Sauté for 5 to 7 minutes, until the onion is translucent and slightly golden. Deglaze the pan with the remaining 1 tablespoon of tamari. Then, add the ground nut & spice mixture to the pan; cook for 1 minute, to allow the nuts and spices to toast. Add the red wine to the pan and stir well into the mixture; it should begin to stick together and form a thicker “paste.” Sauté for an additional 5 minutes, stirring occasionally. Season with salt and additional pepper to taste, if necessary.

Fill the Mushrooms: Place each mushroom cap into the baking dish with the hollow side (where the stem used to be) facing up. Fill each mushroom with approximately 1 tablespoon of the cooked filling, using your fingers to press it in firmly (though some will remain on top). Sprinkle the reserved nut & spice “breadcrumbs” over each mushroom.

Bake: Bake in the top rack of the oven for 27-29 minutes, until the mushrooms have fully cooked and the topping is golden brown. Remove from the oven and transfer to a serving tray; serve warm, or as desired. Leftovers will keep in the fridge for up to 3 days and are best served warm.

Notes:

Substitutions: walnuts and pine nuts can be replaced with another buttery nut, such as macadamia nuts, pecans, or brazil nuts. 

Red wine can be replaced with 2 teaspoons of red wine vinegar + 1/2 cup (60 ml) vegetable broth.

If you do not have a food processor, you can use a knife and finely chop each ingredient.

Crispy Air Fryer Tofu

Recipe from Jessica in the Kitchen

Husband-Tested in Alice's Kitchen

Makes 4 servings

When we first began eating no meat, we weren't too thrilled with tofu.  It took some getting used to.  It helped to learn how to cook it for certain.  There are several types of tofu and each one has a purpose.  Here's a link to one of many different tofu how-to guides out there for you to read up on if you are a newbie.  Now that I've gotten the hang of preparing tofu, we love it.  I always have tofu in the fridge.  This recipe is a keeper and perfect for those meal prep days.  Use it in Nourish Bowls/Buddha Bowls, in salads or serve it over brown rice with a favorite sauce.  

1 (1 lb.) block extra firm tofu, pressed for at least 30 minutes, cut into 1-inch cubes

1/2 teaspoon toasted sesame oil or sesame oil

2 teaspoons soy sauce, tamari sauce or liquid aminos (I used Bragg's Liquid Aminos.)

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon paprika

1/2 teaspoon sea salt or Kosher salt

1/4 teaspoon fresh ground black pepper

Measure the oil and soy sauce into a medium bowl.  Add the tofu cubes and gently toss to coat every cube.  Sprinkle on the rest of the ingredients and gently toss the tofu until all the cubes are completely coated.  Place the cubes in the air fryer in a single row so that there is a bit of space between each cube.  (You may need to do this in batches.)  Set the air fryer to 400F and cook for 5 minutes.  Open the air fryer and toss the cubes (or shake the basket).  Continue to cook another 5 minutes or until crispy.  Allow the cubes to cool a bit before serving.  

Note:  

You can switch up the seasoning mix.  Try Italian seasoning, BBQ seasoning, Cajun seasoning, etc...  

After they've been in the fridge, you may want to crisp them up a bit.  You can bring them back to crispy life by popping them back in the air fryer at 375F for 3-5 minutes.

Nutritional Information: (1 of 4 servings) 110 calories; 5 g carbohydrates; 11 g protein; 6 g fat (1 g saturated fat); 416 mg sodium (this is with regular soy sauce); 20 mg potassium; 1 g fiber; 1 g sugars; 246 IU vitamin A; 142 mg calcium; 1 mg iron

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. 

Peanut (or Almond) Coated Tofu (vegan)

Recipe from Avant Garde Vegan

Husband-Tested in Alice’s Kitchen

Makes 3-4 servings

This is actually one component of a recipe from Avant Garde Vegan, but it was so darn good that I thought I should make a record of it to use for lots of other dishes. The original recipe did not include any marinating time at all.  It just called for coating the tofu with the sauce and crumbs and baking the tofu right away, but when I prepared this it was in the morning and so I let the sauce covered tofu hang out in the fridge until dinner time, coated it with the nut crumbs and then baked it. And it was delish.  By the way, the husband asked after tasting it, “Is this chicken?”  Ha!  I didn’t think it tasted so much like chicken, but it certainly had a “meaty” quality to it.  Make up a batch and serve it in your favorite Buddha bowl.  I think it would make a mean sandwich when the local tomatoes are ripe.

1 block extra firm tofu

1 Tablespoon peanut butter or almond butter

2 Tablespoons soy sauce or tamari

Juice of 1 lime

Pinch of dried red pepper flakes

½ teaspoon garlic powder

¾ cup toasted* peanuts or almonds

Tamari or soy sauce, for serving

Drain the tofu and then cut it into 4 slabs.  Place them on one end of a clean towel and fold the other end of the towel over the tofu to cover.  Place a baking sheet on top of the towel-covered tofu and place a heavy pot or book on top of that.  Set aside to dry while you make the sauce. In a bowl, whisk together the peanut (or almond) butter, 2 Tablespoons soy sauce, lime juice, red pepper flakes and garlic powder until smooth. Set aside.  Remove the tofu from the towel and cut the tofu slabs in half so that you now have 8 pieces.  Place the pieces into a shallow dish and pour the sauce over the tofu.  Flip the tofu pieces over to coat all the sides.  Cover and refrigerate several hours or overnight. Meanwhile, roast the peanuts (or almonds) and process in a blender or food processor until you have fine crumbs.  (Do not over process or you will end up with peanut (or almond) butter!) Place the nut crumbs in a shallow dish. 

Preheat the oven to 350F.  Carefully place each piece of sauce-covered tofu into the crumbs and flip to coat all the sides.  Put the crumb-coated tofu pieces on a parchment lined baking sheet.  (The original recipe suggested placing the tofu in a dry non-stick pan over medium heat on the stove top for 2 minutes on each side to lightly color them before baking, but I didn’t follow the directions and they turned out just fine.) Bake for 15 to 25 minutes or so until toasty brown, flipping halfway through the cooking time.  Drizzle with a little tamari before serving.

*To toast the peanuts or almonds: Preheat the oven to 325F.  Spread them out on a rimmed baking sheet.  Bake for 15 minutes.

Notes:  You can make this dish even easier on a weeknight if you make a double batch of the peanut/almond crumbs.  Store them in the fridge and then all that needs to be done is prep the tofu and bake.

Mushroom Walnut Lentil Meatloaf (Vegan)

Recipe from A Virtual Vegan.com

Husband-Tested in Alice’s Kitchen

Makes about 6-8 slice servings

I’d decided to test some vegan and vegetarian meatloaf recipes and began with this one.  If you have cooked lentils around, then this comes together very quickly. Prepare a loaf or two on the weekend and you’ll have some mighty fine dinners/lunches ready to go.  I was pleased with how “meaty” this one turned out to be.  We really enjoyed this loaf with the gravy, but I have to say that I was delighted with how delicious it was sliced and eaten as a sandwich the next day.  Whether you are vegetarian, vegan or not, this recipe is a keeper.

1 small onion, peeled, chopped (about the size of a golf ball)

2 large cloves, peeled chopped

3 cups mushrooms, measured after chopping

½ cup walnuts pieces or sunflower seeds (to make this nut free)

1 cup cooked red lentils*

1 cup cooked green lentils* (I used French green lentils.)

¼ cup ground flax seeds (flax meal)

1 cup bread crumbs (from stale bread or you can use panko crumbs or gluten-free breadcrumbs)

1 cup oat flour or rice, spelt or whole-wheat flour

1 Tablespoon tamari or coconut aminos or soy sauce

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

2 teaspoons dried thyme

Water (up to ½ cup) You may not need any water at all.

Prepare an 8½” X 4½” X 2¾” loaf pan (or use a loaf pan about that size) by lining it with a piece of parchment paper leaving an overhang for a “handle” to make removing the loaf from the pan easier.  I sprayed the parchment paper with a bit of oil, but that is optional. Set aside. Preheat the oven to 370F. Place the onions, garlic and mushrooms in a food processor and pulse until they are finely chopped.  Put them in a large bowl and then add all the other ingredients, except the water.  Mix with your impeccably clean hands.  It needs to stick together when you squeeze it with your hands.  If it does, then don’t add any water.  If it’s still a little crumby, add water a tablespoon at a time just until it starts coming together.  You don’t want the mixture soggy.  Spoon the mixture into the prepared loaf pan.  Pack down really tightly.  Bake for 50-60 minutes.  Keep an eye on it towards the end of the cooking time.  You want it to go a bit crusty and brown on top but not too dark. Remove from the oven and leave it to cool in the pan for at least 15 minutes.  Then remove and slice.  While it is cooling, make the gravy.

Gravy

2 medium onions, chopped

1 or 2 fresh mushrooms (optional)

1 Tablespoon nutritional yeast

2 Tablespoons tamari or soy sauce

1 Tablespoon cornstarch or arrowroot or all-purpose flour

2 cups mushroom broth**

Sauté the onions (and mushrooms, if using) slowly over a low heat until a deep golden brown.  Transfer to a blender with the rest of the gravy ingredients and blend until very smooth.  Pour into a saucepan (with a lip, if you have one) and stir over medium heat until thickened and piping hot.  If you prefer your gravy a little thinner, just add some boiling water from a kettle and stir well until you have the consistency you like. 

**Be sure to cook the lentils until they are just tender and not mushy or your meatloaf will end up on the mushy side.

**I made mushroom broth by adding boiling water to a few dried mushrooms and 1 teaspoon Better-Than-Bouillon Mushroom Base.  I set it aside for about 5 minutes before using it to make the gravy.

Serving Notes:  Next time I make this, I will made two loaves and freeze for another time. The meatloaf can be made in advance and stored in the fridge a few days before baking.  Leftovers can be reheated as well.  We really liked the meatloaf with the gravy, but my favorite way to have this was to heat the slices and serve it topped with mustard and slaw on a whole-wheat tortilla….oh, mama!!