Spicy Shirataki Noodles

So my husband loves noodles and I'm always trying to find a way to make it new and interesting.  I think he would only eat noodles if he had the choice and I would blow my head off with boredom if I didn't change it up once in a while. 

For those of you that aren't familiar with them (which I'm pretty sure many are not because I wasn't) Shirataki Noodles have some evidence that glucomannan, when tested as a powdered supplement, can play a role in blood sugar control, as well as improve cholesterol control and weight loss. It also contributes to fiber intake and can be a substitute for starchy noodles.  The most common found in the USA are Tofu Shirataki Noodles which are great because they answer that pesky irritating question asked to vegans about your protein intake. 

There are a million different ways that these noodles can be served and here is one of the ways that I tried and really enjoyed.

 

 

Ingredients: 



• 5 tablespoons of low sodium soy sauce
• 2 1/2 tablespoons of lime juice
• 1 tablespoon light brown sugar
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 2 tablespoons minced jalapeno
• 3 cloves minced garlic
• 1 onion chopped
• 1 red pepper
• 1 8oz pack of Shirataki Noodles cooked as directed one package
• 1/2 basil leaves torn

Whisk together soy sauce, lime, brown sugar and rice vinegar.  Set aside. 

Heat oil in pan or wok over medium to high heat.  Add in garlic and jalapeno. Cook for 1 minute.  Add in onion and pepper; stir fry for five minutes or until onion is almost clear. 

Add in noodles and soy sauce mixture.  Simmer for five minutes.

remove from heat and toss with basil before serving. 

Chipotle Sweet Potato Soup

Ingredients:

• 1 cup mashed sweet potato
• 1/2 cup veggie broth
• 1/2 cup non dairy milk
• 1/2 tsp chipotle powder
• 1/2 tsp salt 
• 1/2 tsp lemon zest

To Garnish:

• Diced Avocado 
• Chips
• dash of chili powder

Preheat oven at 400 degrees and cook sweet potato until soft.

Add sweet potato, veggie broth and non dairy milk into blender and blend until smooth.  Add spice and salt and blend in.  Fold in Lemon zest as added into serving bowls.  Garnish with fresh cubed avocado and chips and enjoy!

Easy Vegan Migus

Mingus is a great Tex-Mex breakfast food traditionally made with eggs but this easy recipe uses tofu instead creating a hearty meal for a great start to a morning!

Ingredients:

• 3 cloves garlic (Minced) 
• 2 table spoons Mexican Seasoning
• 2oz Nutritional Yeast 
• half yellow onion (diced) 
• 1 Poblano pepper (Sliced) 
• 1 package firm tofu (Drained)  
• Corn Tortillas
• Salsa to taste
• Salt and Pepper to taste 

Heat small amount of oil into a pan over medium to high heat.  Add garlic, onion, pepper and tomato to pan and saute until they at soft and slightly golden brown.

After tofu is drained crumble into pan.  Add nutritional yeast and mexican seasoning.  Cook through (About 8 minutes)

In second pan heat tortilla's for about 1 minute on eat side.  Plate and serve with salsa, tortillas and Migus.  Add salt and pepper as desired.  

Vegan Lettuce Wraps

This is always such a good summer food and being in the hot Texas weather only makes me want to eat lighter.  Lettuce wraps are light, easy to eat and delicious. They make a great snack, meal or party munch.

Ingredients:

•  Cashews

•  Tempeh

•  Stir-Fry Sauce

•  Ice berg Lettuce

•  Shredded Carrot (Shredded)

•  Green Onions
 (Diced)

 Heat skillet over medium high heat. Add cashews. Toast cashews until lightly brown, stirring several times. Remove cashews from pan.

Add small amount of vegetable oil of your choice. Remove tempeh from package and dice into manageable bites. Add tempeh to pan.  If you want extra sauce for dipping or drizzling, add to the skillet while marinating.

Add stir-fry sauce and cashews and cook about 5 minutes, stirring occasionally, until most of the liquid is absorbed

Remove leaves from the head of bibb lettuce, rinse and pat dry if necessary. Stack smaller leaves inside larger leaves for added wrap strength, if desired

Spoon tempeh mixture onto each lettuce stack and top with shredded carrot and green onions.  

Crispy Rice Balls

So this was inspired by one of my favorite places to eat it Austin.  Sadly I live in San Antonio and there are only so many times I can justify driving the hour to Austin for the soul purpose of eating, so I am trying to figure out how to do some of these recipes on my own.  

Ingredients:  

Sticky Sushi rice- about 1/3 of a cup cooked per ball

1/2 cup of Soy Sauce

1/3 cup Rice Vinegar

1/4 cup of Sesame Oil. 

Piece of sea weed paper large enough to hold one of the rice balls each 

Steam rice as directed on the package.  Once it is finish let cool until it is cold enough to handle but not entirely cold.  Form the rice into tight balls, pressing them together hard so that they will not fall apart when put into pan.  You want these to have a flat top and bottom so that they can be evenly coated

Whisk together the liquid ingredients and pour into a pan over medium to high heat.  Once the liquid is close to boiling, carefully place rice balls into pan, turning them to coat with liquid.  Cook for about three minutes on each side.  

Drain off most of the excess liquid from the pan and put the pan back on the stove.  Continue to turn the rice balls in pan so that they do not stick.  Cook until both sides have a crisp texture.  Remove from heat.

Place each individual rice ball into a piece of sea weed paper and serve almost like a wrap. 

Enjoy while hot.  

Buffalo style tofu bits/ sandwiches

Ingredients:  

Buffalo Style Roasted Tofu
Serves 4

1 16-ounce block of extra-firm tofu
1 teaspoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon paprika

Buffalo Sauce
1/4 cup Frank’s Red Hot Original Hot Cayenne Pepper Sauce
1/8 cup Earth Balance Soy-Free Butter

Ranch Dressing
Makes a little over 1/3 cup

1/4 cup soy milk
1/4 cup Vegenaise or other vegan mayonnaise
1/4 teaspoon granulated onion powder
1/4 teaspoon granulated garlic powder
1/2 teaspoon fresh parsley, minced
Salt and pepper to taste

Preheat the oven to 450 degrees. In a bowl, combine the oil, salt and paprika. Cut the tofu into cubes and gently toss to coat with the mixture. Place each tofu cube in a single layer on a baking sheet lined with parchment. Roast for 15 minutes on each side.

In a pan, melt the butter. Turn off the heat and add the hot sauce. Stir to combine. Add the freshly roasted tofu and toss until coated. 

For the ranch combine all of the ingredients in a mixing bowl and whisk to combine. Chill until ready to use.

Serve immediately with celery sticks and ranch or toast Kaiser rolls and make a sandwich with ranch, lettuce and tofu bits.  

Raw "Peanut" Noodles

For the Dressing:

• 1" ginger
• 1 cup olive oil
• 2 tablespoons roasted sesame oil
• Juice of 1 lime
• 1/4 cup of white miso
• 1/4 cup of maple syrup
• 2 tablespoons high quality shoyu or soy sauce
• 1/3 cup water

Blend all of the ingrediants together in a food processor or high speed blender until creamy.

For the Noodles:

• 2 small zucchinis  sliced with a veggie pealer
• 1/2 red pepper, sliced into matchsticks 
• 1/2 carrot sliced into matchsticks
• 1/2 cucumber grated or pealed into long strips 
• Scallions of green onions for garnish

To actually assemble the dish take all of the veggies and toss together in 1/4 cup of the dressing, adding more if necessary.  Sprinkling with the scallions or green onions as garnish.

I also personally really like adding mug beans to this recipe.  

Vegan Pho

Pho is an awesome Vietnamese noodle soup traditionally made with beef. I live for a place in San Antonio called Pho Sure. I highly suggest trying it out as well as trying your own recipes with all different Kinds of Asian veggies. This meatless version, is made with most of the same ingredients but subs out beef for tofu and a ton of veggies!


Serves 4 (Large portions!)

8 ounces dried rice noodles
1 tablespoon canola oil
1 pack of soft tofu cut into squares
6 cups vegetable stock or water
1 small yellow onion, thinly sliced
1 tablespoon grated fresh ginger
1/3 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons fresh lime juice
3 tablespoons miso paste
1/2 teaspoon Asian chile paste (or to taste)
1 cup fresh bean sprouts
3 to 4 scallions, thinly sliced
3 tablespoons cilantro leaves
3 tablespoons basil leaves
4 Shitaki mushrooms
water chestnuts

Directions

Bring a pot of water to a boil. Turn off the heat, add the rice noodles, and let them sit for 30 minutes to soften. Drain and set aside.

Bring the stock or water to a boil in a large pot. Add the onion, ginger, hoisin sauce, and soy sauce. Reduce heat to low and simmer 15 minutes. Stir in the lime juice.

Place 1/2 cup of the hot liquid into a small bowl. Add the miso paste and stir to blend well. Transfer the blended miso paste into the soup along with the chile paste, if using. Stir in the noodles, tofu and water chestnuts.Do not boil but simmer for several more minutes to.

Divide the soup among individual bowls. Add the bean sprouts, scallions, cilantro (I get mine from my own garden), and basil.

Sesame and Ginger Tofu and Black/Brown Rice

3/4 cups of Black and brown rice
1 bunch of Spinach
3/4 tbsp veggie oil
2 cloves garlic, minced
3 tbsp ginger, chopped
3 scallions, White and green parts separated
1 pack firm tofu, cut into 1/2 inch slices
2 tbsp sesame oil
Lime wedges for serving

Steam Rice according to directions. Fluff and set aside.

Steam the spinach in the veggie oil over medium heat for 2 minutes and set aside. I like to drain any excess oil out...because I hate that oily taste.

Sautee the garlic, ginger and the white parts on the scallions in the remaining oil until it smells...amazing! About 1 minute. Add the slices of tofu into the mixture along with the sesame oil and cook until tofu is golden on both sides.

Remove the tofu and toss the rice that you had set to the side into the pan, cooking it until crisp.

Serve with the spinach and tofu on top. Garnish with lime wedges and the green parts of the scallions.

Thanks Giving- gravy!

Gravy on top of stuffing! These were my favorite things when I was younger so making a guilt free gravy was a dream come true for me!

Ingredients

1/2 cup vegetable oil
1/3 cup chopped onion
5 cloves garlic, minced
1/2 cup all-purpose flour
4 teaspoons nutritional yeast
4 tablespoons light soy sauce
2 cups vegetable broth
1/2 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.

Makes about 2 and a half cups

Orange Glazed Tofu with Lime Coconut Rice

Orange Glazed Tofu:
2 tsp Arrowroot powder
1/2 orange juice
1 tsp orange zest
3 tbps Soy sauce
2 tbsp Maple syrup
2 tbsp apple cider vinegar
2 gloves of garlic
1 tbsp sesame oil
1/8 tsp of sea salt
1 pack of extra firm tofu
Green onions (garnish)
1-2 tbsp sesame seeds (garish)

Pre heat your oven at 400 degrees. Combine arrowroot with two tablespoons of orange juice. I say actually squeeze the orange yourself because you will next put that and the rest of the orange juice into the bowl along with all of your ingredients save the tofu, sesame seeds and the green onions.
Put your tofu and the mixture into a baking dish and coat both sides. Cover with aluminum foil and bake for 15 minutes. Take out when that is done and turn the pieces of tofu over. Recover and bake for another 6-9 minutes. The sauce should be thicker as it cools. Remove from the oven and sprinkle with green onions and seeds.

Coconut Lime Rice
1 cup of brown basmti rice
½ cup of water
A can of light coconut milk
2 tablespoons of lime juice
1 ½ tsp of lime zest
¼ tsp of sea salt
Lime wedge to serve

I would recommend pre soaking your rice. Combine all but the zest and wedges in sauce pan and bring to a boil. Turn down and simmer for 35-45 minutes adding more water if needed. Turn off heat and stir in the lime zest. Let sit for five minutes before serving.

Chilled Soba, Sesame and Carrot Salad

I love this salad/ pasta dish. I don't know what it is like everywhere else in the world right now but in Texas it is nice and hot already. That means for a Northerner like myself trapped in cattle country, I need something to eat that will keep me cool. The chilled noodles and rice vinegar totally do that job! Yummy!

Keep in mind that this serves about 4 people
8 ounces soba (Buckwheat Noodles)
3 large carrots
1 bunch (about 6) scallions
2 tablespoons sesame oil
1/4 cup rice vinegar
2 tablespoons soy sauce, or to taste
2 tablespoons sesame seeds, toasted or I like them raw.

Cook the noodles according to package directions. Drain and toss with just a drizzle of cooking oil to keep them from sticking together. Put in the refrigerator to cool.
Peel the carrots and shave with a peeler. You should have about 2-3 cups of loose carrot shavings. Chop the green parts of the scallions and set the white parts aside for another recipe.

Whisk the sesame oil, vinegar, and soy sauce together and taste. Adjust for taste. Toss the carrots, scallions, chilled noodles and sesame seeds together and serve.

Health Note: Okay lets get real here....Some of the stuff that I talk about on here "normal eaters" don't know what it is or why I think its better for them. So I just want to out line that with Soba. Soba is made of buckwheat flour. Plain and simple. Buckwheat flour has a rich, nutty flavor that is to die for. Not to mention that it is high in since buckwheat is high in fiber, amino acids, protein, niacin, and vitamin B, among other things.

Taco Tofu Steaks by Will

So my boyfriend made this for me for lunch today and it was oh so good! Its quick and its easy

Ingredient:

Helen's Tofu Steaks

Refried Veggie beans or black beans

1/2 a cup of chopped veggies

1 thinly sliced avocado

Fresh Salsa

Olive oil

Follow the instructions on the Helen's packet in a skillet coated with olive oil and your veggies. Once it is done place on your plate. Take out the veggies and put them on a paper towel for later. Heat your refried beans in the microwave or in a pan. Place on-top of the tofu steak. Top with the slices of avocado and salsa. Remove the veggies from the towel and place on top of that.

See! Easy and quick! And you'll love it!

Miso Rice Porridge with Sea Veggies

This is something that I made as a spur of the moment dinner with some friends. It is great and hearty. You can use it as a breakfast or dinner. Again miso is so good for you and and the sea veggies will deliver a higher amount of calcium then you could get from anything else....INCLUDING milk.

Ingredients:
1- 1 1/2 table spoons of miso paste
1 cup of water
1 1/2 - 2 cups of already cooked left over brown rice
sea veggies of your choice
1/2 red onion (coarsely chopped)

Mix Miso and water over high heat just as if you were making the miso soup. When it boils add the rice and cover. Reduce heat to medium or medium high, just so that it is simmering.

Wait until all or most of the miso mixture is absorbed into the rice. Remove from heat and than stir in you see veggies.

I like this recipy for dinner served with some eddemme

Vegan "Egg" Salad

This is adapted from a recipe I found. I really do miss egg salad. A friend of mine (Febe) and I went on a binge about a year ago where we had it at least once a day. I use it as a snack or a meal and bring it with me to parties so that myself and other vegans have something to eat. Not only that but if you don't serve it on the bread and cut out the Vegenaise it is totally raw.

Ingredients:
2 cakes of firm tofu
2 small onions (diced)
2 celery stalks (diced)
2 tablespoons soy sauce
1 table spoon Canola or safflower oil
1 teaspoon of Tumeric
1/2 teaspoon of fine sea salt
1 teaspoon of Vegenaise
whole wheat break
Paprika (to taste)

Directions:
Mash your tofu up in a mixing bowl until it is chunky but not smooth. Add the onions, celery, soy sauce, tumeric and salt. Mix up well. Stir in the vegenaise and stick in the fridge until you are ready to use it.

Put the salad on the slice of bread. Garish with thinly cut radish's, cucumber, bean sprouts and anything else that you would like. Sprinkle some of the paprika on top.

Tofu scramble

Okay so this is possibly my new favorite. Will and Alyssa love it too. It is so savory that it can be used for every meal and relatively easy and quick to make.

Ingredients: (2-4 servings)
2 table spoons of sesame oil
1 tablespoon soy sauce
1 table spoon of mirin
14 oz of meduim tofu
2 cups of sliced veggies
Bread (optional)
Parsley (optional for garnish)

Dice up your veggies first. I like making it almost like an omelet (something that I actually do miss but this easily replaces) so I use red and green peppers, onions, jalapeno (seeds removed) and garlic. Heat up the sesame oil in a large pan. Toss in your veggies and cook for 2-3 minutes. You should hear sizzling.

Mix in the Mirin and the soy sauce. Next take your tofu and crumble it into the pan. Cook this now until the tofu is more solid and the veggies are tender, about 5-7 minutes. During this time if you like salt and pepper, cook it into the dish.

Chop up a little bit of the parsley and sprinkle it on top as garnish. Serve with a slice of bread and enjoy!

Red Curry & Coconut rice

Red curry:

2 tbs olive oil
1-3 tbs red curry paste
1 1/2 cups of green beans or other beans cut into bite size peices
1 1/2 cups of baby bok choy cut into bite size peices
1 cup of tofu cut into bit size peices
2 tbs of soy sauce
1/2 cup water
1 tablespoon or raw unrefined sugar

Heat the oil in the pan over medium heat before adding the curry paste. Stir about 3 minutes until the paste is fregrent and starts getting up your nose.

Add tofu first and cook about half way before adding the beans and bok choy. Saute for about 3 minutes until the beans are almost tender and the bok choy is wilting.

Stir together the sugar and soy sauce along with half a cup of water. Pour in and simmer covered for another three minutes or until beans are tender.

Yellow Coconut Rice:
(I make this before the curry because it takes longer.)

2 4-6 inch stalks of lemon grass
2 teaspoons of tumeric
3/4 cups of water
1 1/2 cups of long grain white rice
1 1/2 cups of cocnut milk
1 teaspoon of salt

Cut the lemon grass into 2 inch peices and smash them enough to release taste. Place the tumeric in the water and desolve. Now put the rice, water, coconut milk, lemon grass and salt into the sauce pan. Bring to boil over high heat for about a minute. Lower heat, cover and simmer for 20 minutes or until all liquid is disolved and the rice is tender.

Before serving pull out the stalks of lemon grass.

Now when you have both, take a small mug and press the rice into it, making sure there are no air bubbles. Quickly flip the mug into the center of the plate and shake. Now take the curry and place it around the rice.

Buddah Belly Bowl

This is a GREAT recipe! Just a few simple steps and you have a savory, belly filling dish! Its also really colourful and fun to eat so kids will like it more than just a plate of mircowaved veggies.

Ingredients:
1 cup of Quinoa
2 cups of water
Pinch of salt
Handful of fav veggies
Sesame oil
3 oz of boiled or pan seared tofu
...or 3 oz of black beans

To cook the quinoa boil the 2 cups of water, add salt that add Quinoa. Bing to boil again before reducing heat and simmering, covered for 20 minutes.

While quinoa is cooking cut up veggies and steam them. Biol or sear your tofu until it has the desired firmness.

When all of it is cooked add your grain first to a bowl. Place veggies on one side and the tofu or black beans next to it. Serve with warmed seseam oil for dipping.

Health note: By eating the grains with the veggies you are able to absorb all of the vitimines in both the veggies and the grain!

Rainy Day Udon Soup

It's been raining for the past....week down here in good old texas. While we dont have snow in the winter we have a heck of alot of rain. And rain means two things in my mind: A warm fire and a bowl of yummy soup.



Ingrediants:
1 table spoon of Miso paste
1 1/2 cups of water
1 pack of instant japanese udon noodles
3 oz of meduim hard tofu cut into little squares
chopped scallions

Bring water to a boil. Place in tofu and miso paste into bioling water and disolve paste. Place in the udon noodles and the scallions into the water next and cook for 2-3 minutes or until the time tender.

Enjoy and Yummy!

Tofu, Seitian and other meat replacements

For most new veg or vegans tofu can become a staple very very quickly along with other meat replacment products. While they are healthier than animal products they still hold allot more protein then a person typically needs and can have side effects that are the same as the meat that you once gave up. (boldness, fatigue and depression)

Unfortunately it is a very common American idea that if something is good for you, allot of it is even better. This is not true.

Instead of soy milk try rice, or almond milk instead. These aren't just hippy store foods. They sell them in your local supermarket in typically in the cereal isle. They even have Chocolate almond milk that ROCKS!

Tofu or soy based products aren't the only way to make a meal. Try using organic non processed foods like fruits, veggies and high fiber, nutrient rich whole grains like quinoa, barely, oats, brown rice and bulgur.