Chow Mein!

 I have been obsessed with Chow Mein since trying my local vegan restaurant’s version.  I was craving it, but they are not open today, so I tried my hand at it.  This recipe is quick and delicious!

You need:

Fistful of noodles - I used spaghetti, but you can also use ramen

1/2 bag of shredded cabbage and carrot from Trader Joe’s, or make your own

1/4 cup diced onion

Cubed tofu, I used about 1/2 cup

Scallions

For the Sauce:

4 tbsp soy sauce

2 tbsp peanut butter 

1 tbsp blackstrap molasses 

2 tsp seasoned rice vinegar 

1 garlic clove, finely minced

2 tsp sesame oil

First, boil the water for the pasta.  Begin to mix the sauce in a jar - whisk until fully immersed.  As soon as the water is ready, toss it in to cook and begin to heat up a pan. Throw a couple of dashes of water in the pan to cook onions first.  Once the onions are translucent, toss in the vegetable mix and tofu to the pan.  Mix until slightly wilted, cooking on medium heat.  

Once the noodles are cooked, drain and add them to the pan, turning up the heat to high.  Stir around for 30 seconds or so, and slowly add the sauce to the pan to reach desired consistency (I only used about half for 2 servings).  Let it begin to boil, so you can scrape the glazed bits off the pan as you fervently stir the mix.  Remove from heat and garnish with scallions.  Serve immediately.

If you make this, let me know!

 

Tomato Lentil Soup

 It finally got colder, so I’m sharing my latest lentil soup recipe!

Serves 2

1 pat of vegan butter

1/2 onion, chopped

1 clove garlic, minced

2 cups water, with 1 tsp vegetable bouillion

1/2 can tomatoes 

1/2 cup red lentils, rinsed and sorted

1/2 cup farro

1/2 Tsbp cumin

1/2 Tbsp turmeric

1 dash pepper

Squeeze of lemon

Heat water and immerse bouillon.  While heating, melt butter in a saucepan and add onions and garlic.  Cook until translucent, then transfer to pot.  Once bouillon is fully immersed, add tomatoes, lentils, farro, onions, garlic, spices.  Cook for about 15-18 minutes, until farro is completely cooked.  Take 2 ladles of soup and blend in a blender, and add back to the pot.  Bring to a simmer.  Serve with a dash of lemon. 

simple Vegan “Brownie”

 Simple Vegan “Brownie”

1.5 cups oatmeal, ground 

1/3 cup peanut butter

1/4 cup maple syrup

1/3 cup vegan cocoa powder

6 dates

1. Melt the peanut butter and maple syrup together.  

2 .Place oats and cocoa powder in a bowl and combine. 

3. Blend dates in high speed blender with some water.  

4. Add maple syrup and peanut butter to date mixture, mix well.  Combine all ingredients.

5. Smash with a rubber spatula in a loaf pan and refrigerate.  No need to bake. (can also be rolled into energy bites)

Vegan Sushi Bowl

 

Thai-inspired Pasta

I would call this Pad Thai, but I know better!

This simple dish takes no time at all and is light and healthful!

Ingrédients

Fistful of angel hair pasta
2 Tbsp peanut butter
1/4 cup hot water Or You can use coconut milk
1/4 cup soy sauce
1 tbsp minced ginger
1 tsp garlic, minced or powder
1/2 lime
Rd pepper flakes, if you desire
Tbsp brown sugar
1 stalk of celery, chopped
1 cup broccoli, chopped finely
Drained and pressed firm tofu, cut into small cubes
 Chopped peanuts, to taste
 Cilantro, chopped

Bring pasta to a boil.  Mix together peanut butter, water, soy sauce, ginger, garlic, squeeze lime juice into mix, pepper flakes, sugar.  Mix until peanut butter is completely dissolved. Meanwhile, chop veggies, and add broccoli to boiling pasta. When done, drain pasta, and add celery, tofu and sauce.  Stir to mix well, top with peanut and cilantro, and serve.

Serves 2.

Summery Pasta Salad

I’ve been making this throughout the quarantine - it’s light, crunchy and full of flavor!

2/3 C pasta (I prefer shells, but you can use any)
1/4 C peas
1/2 C marinated artichoke hearts, chopped
1/4 C diced yellow onion
1/4 C edemame, cooked and chilled
1 stalk celery, sliced
1/4 green pepper, diced
Handful of cherry tomatoes, sliced
Dash of garlic salt
1 tsp vegan mayo
Tsp of mixed Italian spices
1/4 C feta cheese
2 sprigs green onion, sliced

Cook pasta, add peas towards end of cooking time. Cook thoroughly, then drain and rinse with cold water.  Add all ingredients together and mix well.  Chill and serve.

Kale and Quinoa Salad

2 cups of raw kale, massaged, and stems removed
1 sweet potato, diced and tossed lightly in oil
1/2 cup quinoa
1/4 cup goat cheese
1/4 cup dried cranberries or craisins
1/2 medium tomato, diced
Toasted walnut pieces
Sliced sweet red onion
Orange infused olive oil 2 TBSP
Apple cider vinegar 2 TBSP
Salt to taste

Roast the sweet potatoes for 25 minutes at 405 degrees. As it cooks, boil the quinoa on the stovetop, and prepare the red onion.  Meanwhile, toast 1/4 cup of walnuts on the stovetop or in a toaster oven, until lightly brown and fragrant.  In a bowl, mix goat cheese, cranberries, tomato, walnuts and sliced red onions.  In a separate jar, mix the oil and vinegar.

Once sweet potatoes have browned, pull them out of the oven, toss with cheese, cranberries, tomatoes, walnuts, and onions.  Drain quinoa and toss with salad.  Dress with oil and vinegar, and salt to taste, if needed.

Moroccan-style Couscous

Vegan, delicious, quick, easy.

2 tbsp of earth balance butter
1/2 onion, minced
1 pinch of cumin
1 pinch of cinnamon
1/2 tsp garlic salt, or to taste
1/2 cup minced carrots
1/2 cup peas
1/2 cup chickpeas, drained and rinsed
1 juicy tomato, diced
1/4 cup raisins
1/4 cup almonds,  unsalted

I cup couscous, cooked

Heat vegan butter and toss in onions.  Cook on medium heat in a saucepanabout 3-5 minutes.  Add spices and stir until fragrant.  Toss in carrots and peas, and cook until soft.  Add chickpeas, raisins, almonds and couscous, stir until well mixed and almonds are soft and chewy.  Add tomatoes and any juice from cutting them, and stir.  Serve hot.

Roasted Cauliflower and Chickpeas

Cauliflower:
1 head of caulilower, split and chopped
Oil, about 1 tsp.

Chickpeas:
1 can chickpeas, rinsed, drained, patted with towel
Oil, about 1 tsp.
Cumin - 2 pinches
Cinnamon- light dusting
Salt, 1 pinch

Sauce:
Tahini, about 2 tablespoons
Vegetable oil, dash
Warm water, 1 tbsp.
Lemon juice, squeezed
Salt and pepper to taste


Toss both chickpeas and cauliflower with oil and spices, but keep separate. Roast chickpeas first in a pre-heated oven at 450 degrees, for about 25 minutes, until the chickpeas are ceunchy on the outside, but tender on the inside.  Add in the cauliflower on another pan about 10 minutes in, for 18 minutes.

Mix tahini with warm water until it becomes runny.  Add fresh lemon juice to taste.  Mix well (whisk) and salt and pepper to taste.

Top with sauce and serve hot!

Delicious Green Smoothie

1 handful each:

Frozen cut pineapple
Frozen cut mango
Fresh spinach
Banana

1/2 apple, chopped
Soy milk, about 1/2 cup, or coconut milk
Tbsp. Almond butter
1/2 lime
1 tsp fresh ginger, minced

Mix in blender until smooth.  So delicious and fresh.

Minnestrone soup

Simple quick and delicious …

1/2 onion, diced

1 clove garlic, minced

1-2 cups vegetable stock

1 cup diced tomatoes and juice 

1/2 cup carrots 

1/2 cup peas

2/3 cup green beans, cut into 2 inch strips

1/2 cup pasta

Handful of Spinach leaves 

Salt, pepper, to taste 

Generous pinch of Basil and oregano

 Sauté the onions. Add the garlic until fragrant. Then add the vegetable stock and the tomatoes, and bring to a boil. Lower the heat to medium, and add  carrots, peas, green beans. Cook for 10 minutes. Add in salt, pepper, half cup of pasta, and spices, and cook for seven minutes. Toss in a handful of spinach leaves right before serving, allow them to disintegrate , And then remove from heat. Let it sit so flavors meld together, and serve. 

Butternut Squash Soup

Light, sweet, delicious.

pat of butter
1 butternut squash, peeled and cubed
1/2 sweet yellow onion, diced
1/2 cup carrots, diced
vegetable stock, about 2 cups
dash of cumin
1 tsp sugar
3 cloves, crumbled
1/2 tsp. cinnamon
dash of salt
dash of cream


Drizzle squash with olive oil and roast squash at 350 for 35 minutes.
Meanwhile, saute onions in butter, until golden.
Boil stock, and add carrots, onion. When squash is cooked, add to pot, and soften.  Move to blender, and gently and  carefully blend/puree the squash, carrot and onion mixture with the stock.  Replace in pot, and add cloves, cinnamon, cumin, salt and sugar.  Simmer for 15 minutes.  Add cream at the end.

Spring Rolls

Delicious, simple, and healthy.

Rolls:
Spring roll papers, about 6
1/4 slab of extra firm tofu, rinsed, drained, and thinly sliced
Red cabbage, sliced
Red onion, minced
Green pepper, minced
Baby carrots, thinly sliced
Romaine lettuce leaves, rinsed and dried

Dressing:
2 tbsp peanut butter, smooth
1/3 cup water
Minced garlic, about 1/2 tsp (dried is fine)
1/2 lime, juiced
1/4 soy sauce
1 tsp sugar, to taste

To assemble spring rolls:
Take the paper and lay in a pan of warm, not hot, water for 5 seconds.  The paper will be slightly malleable as you begin to work with it, but will become much gummier as you load it up.  Lay on a flat surface, load up the center of the paper with tofu and veggies, and begin to fold.  Fold the bottom first, then roll the contents (carefully) over and begin to roll and wrap until you have a tight burrito shape. Carefully lift off surface and store in Tupperware and refrigerate, or serve immediately.

Dressing:
Combine ingredients in a small bowl until smooth. Dress spring rolls upon serving.



:

Taco salad

I've been making loaded nachos two or three times per week, which is terrible for the waistline.  I wrote this recipe to remind myself to do the healthier option - SALAD!

1 head romaine, chopped
1/4 cup sliced red onion
1/2 cup black beans
1/4 cup corn on the cob, shaved off
1/4 green pepper, chopped
1 tomato, chopped
Avocado, sliced
Shredded vegan cheese, if desired
Corn tortilla chips, broken, but not powdered
1/2 lime

Chipotle sauce:
1 tbsp powdered pepper/chipotle mix, usually available at Mexican grocery
Dash of cumin
Dash of garlic
Dash of salt
Water
Mix together.

Cook onion, pepper, black bean, and corn in pan in pat of butter until corn is browned.   Let cool.  Combine cold items then add warm mixture.  Place in fridge to cool.  Add tortilla chips and sauce immediately before serving. top with squeeze of lime. Serves 2.

Jerusalem Salad

1 tomato, chopped
1 miniature cucumber (Persian), chopped
1 tbsp onion, minced
1/2 garbanzo beans
1/4 cup mint, minced
2 tbsp of Tahini
1/2 juice of a lemon
Salt to taste

Mix vegetables and add garbanzos.  Cover with tahini and stir evenly. Add mint, lemon, and salt, and mix again.  Refrigerate for 20 minutes to allow flavored to meld.  Serve with pita.

Lentil Soup

Lentil Soup

Warming, fragrant, comforting soup .... Is anything better on a cold winter day?

Tbsp olive oil
1/2 onion, diced
1 large carrot, diced
2 celery stalks, diced
1 clove garlic, minced
1 tsp cumin and coriander, mixed
Salt to taste
1/2 can diced tomatoes
1 can vegetable broth
1/2 cup lentils

Heat onions in oil until fragrant.  Add carrots and celery, and cook until soft, about 5 minutes.  Add minced garlic, cumin and coriander, salt, and stir.  Stir in tomatoes and broth, bring to s boil.  Add in lentils.  Bring to a boil again, cover, and reduce heat to medium. Simmer for 45 minutes.

Veggie Korma

Vegetable Korma

2 tbsp oil
1/2 onion, diced
1 clove garlic, minced
1/2 tsp grated ginger
1 tbsp garam masala
1tbsp coriander
1tbsp turmeric
i can tomato sauce
1/2 cup carrots, chopped
1/2 cup green bell pepper, chopped
1/4 cup raisins
1/2 cup frozen peas
1 cup cauliflower, chopped
1 can coconut milk
1/2 cup cashews
salt, to taste

Heat oil in large sauce, cook onions until translucent.  Add garlic and ginger until fragrant, then add spices and stir.  Add tomato sauce.  Bring to a boil, then simmer and add vegetables, raisins and coconut milk.  Simmer for 20-25 minutes on stovetop, and add cashews.  Serve over rice.

Earthy Spinach and Lentils

I had a huge craving for spinach and lentils last night.  I created this recipe, and it was delicious!

1/2 cup diced onions
1 clove garlic, minced
1/3 cup dry rice
1/2 box of frozen spinach, thawed
1/4 cup brown lentils, dry
1/2 tbsp ground cumin
1 cup water
Salt, to taste
6-8 cherry tomatoes, sliced
Parmesan, to taste

Cook rice in small pot.  Over medium heat, sauté onions in olive oil until golden, about ten minutes.  Add garlic, cook about 5 more minutes.  Add water, toss in lentils.  Simmer until tender; about 20 minutes.  Add thawed spinach, cumin and salt, and cook until water is absorbed.  Add rice to mixture, stir and serve immediately.  I like to top it with tomatoes and Parmesan to add earthy flavor.

Delicious Mediterranean Salad

This salad is inspired by Olive and Ivy, a fabulous restaurant in Scottsdale, AZ, my favorite vacation spot.

Dressing:
1/3 cup olive oil
Juice of 1 lemon
1 clove garlic, smashed and minced
Dash of salt
Dash of pepper
2 tablespoons fresh oregano, chopped

Salad:
Coarsely chopped mixed greens (2cups)
Coarsely chopped almonds (1/4 cup)
1/3 cup couscous, cooked and cooled
1/2 cup grape tomatoes, split in half
1/2 cucumber, cut into small pieces
1/2 cup feta cheese ( to make it vegan, you can substitute marinated tofu with herb-infused oil)
1 thin sliver of onion, minced and sprinkled on salad

Whisk salad dressing together and let chill in fridge to cool.  Mix salad together, but add couscous  last.  Dress salad and enjoy!

Pamela's Vegan Graham Crackers

Recently I have been trying to eliminate dairy products from my diet, so I tried these vegan crackers, and man, they are good!

1 1/2 cup whole wheat flour
1/2 cup sugar
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/4 cup vegetable oil
2tbsp blackstrap molasses
1 tsp vanilla
1/4 cup vanilla soy milk

Combine in a large bowl the flour, sugar, soda, cinnamon and salt. In another bowl, stir together the oil, molasses, vanilla and milk. Slowly add the wet to the dry ingredients. Whisk together until you have a crumbly mixture. Roll into a big ball and place on a flat aurface on wax paper. Use a rolling pin to flatten out the dough. Take a knife and cut into even squares, cutting off ends. Depress crackers with a fork, to make holes. Use the exa ough off t he ends to make another cracker. Use wax paper to transfer crackers to bakig sheet. Place in pre-heated oven at 350 and bake for 15 minutes. Let cool completely.