3 tablespoons wheat-free tamari (we used San-J Tamari Lite 50% Less Sodium)
2 tablespoons water
2 tablespoons sake, mirin, or dry white wine (or more water) (we used mirin)
1 to 2 teaspoons spicy Asian chili sauce (we used 2 teaspoons of sriracha)
8 ounces uncooked soba noodles, rice noodles, or linguine (we used whole grain linguine)
1 teaspoon dark sesame oil (we used toasted sesame oil)
1 tablespoon vegetable oil
8 ounces tempeh, steamed* and cut into ½-inch dice
1 carrot, peeled and finely shredded
6 scallions, chopped (we sliced ours)
2 teaspoons minced fresh ginger
½ teaspoon red pepper flakes
1 medium-size head of bok choy, coarsely chopped (about 4 cups) (we used about 5 cups)
2 to 3 ounces snow peas, trimmed
3 tablespoons crushed unsalted roasted peanuts
3 tablespoons minced fresh cilantro
Kosher salt to taste (the original recipe doesn’t call for this but we used some salt to bring out the flavors more)
In a medium-sized bowl, mix together the hoisin, tamari, water, mirin, and chili sauce.
Look at the box the noodles came in for cooking directions and follow them. Drain the pasta and return the noodles to the pot (we placed ours in a large mixing bowl), pouring in the sesame oil afterwards and tossing the noodles so they all get coated.
Take a large skillet or wok (we used a large skillet) and pour the vegetable oil in, setting the heat to medium-high. Once the oil’s hot, add in the tempeh, stirring it around constantly until it’s browned on all sides. Toss in the carrot, scallions, ginger, red pepper flakes, bok choy and the snow peas, continuing to stir for an additional 2 minutes. Pour the hoisin mixture into the skillet, tossing to coat everything for 2 minutes. Add the cooked noodles in and cook for 2 minutes or until the pasta is just heated through. Season with salt to taste. Take the skillet off the heat and sprinkle on the peanuts and cilantro. Eat immediately afterwards.
*They recommend steaming tempeh by placing it on a rack or a steamer basket that’s sitting over boiling water for 15 minutes (we used a steamer basket in a saucepan with boiling water and we put a lid on our saucepan during those 15 minutes).
It was hard to stop eating this, it tasted so good ! There’s a nice spiciness to this and the snow peas still had a crunch to them which was a nice contrast to the noodles. The peanuts added a nice additional texture while the cilantro added more flavor, a nice pop of color and it was also just a nice fresh addition to the dish. Hope you enjoy gobbling this up as much as we did !
We got this recipe from Robin Robertson.
We weren’t paid in any form to promote San-J or Robin Roberson.
Pour the oil into a large skillet and set the heat to medium. Once the oil’s hot, toss in the onion, stirring constantly for 4 minutes or until softened. Add the garlic in, continuing to stir for another 30 seconds. Pour the broth in, seasoning to taste with salt and pepper. Let the broth simmer for 5 minutes before taking the skillet off the heat.
Take the mixture from the skillet and place it in a high-speed blender. Add the following ingredients to the blender, putting the lid on afterwards and processing until smooth: cashews, lemon juice, nutritional yeast, paprika, basil, and salt and pepper to taste. Add as much of the ½ cup of nondairy milk to the sauce as needed to reach your preferred sauce consistency (we poured ¼ cup in and blended it just to combine). Take a taste and see if you need to add any more salt and pepper (we did)
Add the pasta to a large pot of salted water, stirring now and then until it reaches al dente. One minute prior to the pasta getting to the al dente phase, add in the spinach, stirring to combine. Drain the pasta and spinach, returning it to the pot afterwards. Pour the sauce in afterwards, tossing it gently to coat the pasta and spinach. Serve immediately, adding on a few grinds of pepper afterwards (we didn’t add the extra pepper).
This is supposed to serve 4 but it tastes so good you may want to double this so you can get the portion size that you’ll really want ! It’s so important to season this, the salt really brings out the cheesy, slightly smoky flavor in the creamy sauce. Don’t know if the spinach adds a lot of flavor but the pop of color it brings to the dish is really nice. Hope you enjoy this as much as we did !
This recipe came from Robin Robertson.
We weren’t paid in any form to promote Colavita, Swanson, Silk, Ronzoni, or Robin Robertson.
1 cup peeled, cubed white potato (about 1 small potato) (we used russet potato)
½ cup peeled, diced carrot (about 1 carrot)
¼ cup vegetable oil
¼ cup nondairy milk or water (we used plain soy milk)
1 tablespoon nutritional yeast
1 ½ teaspoons arrowroot flour
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon sea salt
2 teaspoons freshly squeezed lemon juice
6 pickled jalapeño slices or to taste (we used 6 pickled jalapeño slices), plus 3 tablespoons brine
1 tablespoon tomato paste
Take a pot (we used a large saucepan) of water and bring it to a boil. Add the potato and carrot to the water, letting it cook for 6 to 8 minutes or until the potatoes are just fork-tender*. Drain the carrots and potatoes and add them to a high-powered blender right afterwards.
Add all of the other ingredients to the blender and put the lid on afterwards, mixing on high speed just until smooth. If the cheese has cooled down too much, you can reheat this in a saucepan for a few minutes over low heat until it’s bubbling or just microwave the cheese (we chose to reheat this in a saucepan). If you think the cheese has lost its smooth consistency during reheating, try adding in a small amount of water or nondairy milk.
*You don’t want to cook the potatoes too long or else they can get starchy and therefore prevent you from getting a nice smooth cheese.
Yields around 1 ½ cups.
This recipe really makes you feel like you’re eating actual nacho cheese ! Having it on chips with extra pickled jalapeño slices took us right back to times spent going out to see a movie and munching on some nachos ! The cheese does have a bit of tanginess to it (thanks to the brine and lemon juice) but it doesn’t overwhelm the cheesy flavor. Between it’s creaminess and flavor, we’d love to try making a macaroni and cheese using this nacho cheese !
This recipe came from “Vegan Comfort Classics” by Lauren Toyota.
We weren’t paid in any form to promote the cookbook or Lauren Toyota.
1 tablespoon olive oil (we used extra-virgin olive oil)
1 large yellow onion, minced
2 celery ribs, minced
1 large Russet potato, cut into ¼-inch dice
3 garlic cloves, minced
1 tablespoon dried savory or marjoram (we used dried marjoram)
8 ounces mushroom, chopped (we used cremini mushrooms)
½ cup dry red wine (we used a cabernet sauvignon)
2 cups cooked or canned lentils (we used cooked lentils)
1 cup vegetable broth (we used Swanson Organic vegetable broth)
½ cup old-fashioned rolled oats
2 tablespoons tomato paste
1 teaspoon sugar (we used organic cane sugar)
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground allspice
Salt (we used kosher salt) and freshly ground black pepper)
2 vegan pie crusts (we used Wewalka Pie Crust)
Your favorite cranberry sauce or chutney, to serve
Pour the oil into a large skillet, setting the heat to medium-high. Once the oil’s hot, toss in the onion, celery, potato and garlic, stirring frequently for 5 minutes or until the vegetables have softened. Add the marjoram, mushrooms and wine to the skillet, stirring to combine. Let the mixture cook for 3 minutes. Add in the lentils, broth, oats and tomato paste, stirring to combine. Turn the heat down to low and let the skillet mixture simmer for 20 minutes or until the mixture’s thickened, stirring now and then during that time (it took us less than 20 minutes).
Mix the sugar, cinnamon, nutmeg, and allspice into the skillet, seasoning the skillet mixture with salt and pepper afterwards. Take the skillet off the heat and allow the food to cool down. Once cool, take a bite and see if it needs any extra seasoning (ours didn’t).
Preheat your oven to 400 degrees. Take a 9-inch pie plate out and line it with one of the pie crusts. Add in the cooled lentil mixture, spreading it out evenly. Place the remaining pie crust over the lentil mixture, trimming and fluting the edges of the pie crust afterwards. Cut some slits into the top crust and place the pie in the oven for 40 to 45 minutes or until the crust looks nicely browned (we baked ours for 44 minutes). Pull the pie out of the oven and let it cool for 15 minutes before slicing it. Serve the pie when it’s warm or at room temperature with the sauce/chutney.
We enjoyed this even without the chutney or cranberry sauce ! This recipe was supposed to be inspired by meat pies from Quebec and while we’ve never tried actual meat pies, this lentil pie was delicious ! The spices gave this a warm, comforting feeling while you’re eating this and the crust was nice and flaky. While the portions are small (and may not serve 6 depending on your appetite), we thought this was very filling and great to eat when it’s cold outside !
We got this recipe from “One-Dish Vegan” by Robin Robertson.
We weren’t paid in any form to promote Swanson, Wewalka, or the cookbook (and its author).
1 (15-oz.) can unsalted chickpeas, rinsed and drained (we used regular salted chickpeas)
2 tsp. toasted sesame oil
1 tsp. garlic powder
½ tsp. kosher salt, divided
½ tsp. ground ginger
3 Tbsp. tahini (sesame seed paste), well stirred
1 tsp. grated peeled fresh ginger
1 tsp. grated fresh garlic
1 tsp. rice vinegar
3 Tbsp. hot water
4 tsp. Sriracha chili sauce
2 tsp. water
¼ cup thinly sliced green onions
½ tsp. black and white sesame seeds (we could only find white sesame seeds)
Preheat your oven to 400 degrees.
Rub the sweet potatoes with the canola oil*, piercing the sweet potatoes liberally all over using a fork. Place the sweet potatoes in the oven (we lined our rack with aluminum foil before placing the sweet potatoes in the oven). Cook the potatoes for 1hour or until they’re tender (we cooked ours for 1 hour). Take the potatoes out of the oven (aluminum foil included if you’re using it) (don’t turn the oven off) and let them cool, splitting each one in half lengthwise, gently scoring the inside flesh with the tip of a knife.
Take a baking sheet out (we lined ours with aluminum foil) and put the chickpeas on it, blotting the chickpeas dry afterwards with paper towels. Pour the sesame oil over the chickpeas, tossing the chickpeas afterwards to make sure they’re coated all over. Sprinkle on the garlic powder, ¼ teaspoon salt, and the ground ginger, tossing again to coat. Place in the oven to cook for 30 minutes total, stirring the chickpeas around after every 10 minutes.
Take a mixing bowl out and stir together the tahini, grated ginger, grated garlic, and rice vinegar in it. Pour the 3 tablespoons of hot water in, mixing until the tahini mixture looks smooth and loose.
In a different bowl, stir together the sriracha and 2 teaspoons of water just until combined. For each sweet potato half, drizzle on 2 teaspoons of the tahini mixture, a little bit of the remaining salt, and topping each with the chickpeas, some of the remaining tahini mix, the sriracha sauce, green onions and sesame seeds.
*We didn’t measure how much oil we used, we just made sure that the sweet potatoes were coated in the oil.
These sweet potatoes were not only delicious but very filling ! The crunchy chickpeas were a nice contrast to the tender sweet potato. If we changed one thing about this, we would double the sauces next time. It’s nice how easily you can change the ratio of the sweet, spicy, and the savory flavors in this simply by how much you do or do not use of the tahini mixture and sriracha mix.
We got this recipe from Cooking Light.
We weren’t paid in any form to promote Cooking Light.
1 pound firm or extra-firm tofu, drained* (we used firm tofu)
½ teaspoon turmeric
1 teaspoon paprika (we used smoked paprika)
1 teaspoon dried thyme
1 teaspoon ground cumin
½ teaspoon Italian seasoning
½ teaspoon red pepper flakes
½ teaspoon sea salt
2 to 3 handfuls baby spinach (about 2 cups) (we went with the 2 cup measurement)
1/3 cup nutritional yeast
Pour the oil into a large skillet, setting the heat to medium. Once the oil’s hot, toss in the minced shallot, stirring for a minute. Add the mushrooms and garlic to the skillet, continuing to stir constantly for another minute.
Take the tofu and crumble it into the skillet (the tofu should be crumbled into a small or medium size). Once all the crumbled tofu is in the skillet, add the following ingredients to the skillet, stirring until the tofu is coated in these ingredients: paprika, turmeric, thyme , cumin, Italian seasoning, red pepper flakes, and the salt.
Continue stirring for another 5 to 10 minutes or until the tofu has reached your desired texture.
Add the spinach into the skillet, stirring just long enough for the spinach to get wilted (they say this will take between 2 to 3 minutes). Turn the heat off and add in the nutritional yeast, stirring until it’s equally distributed throughout the dish. Serve immediately.
*When you drain your tofu, make sure to leave a little bit more water in the tofu than you normally would. This extra water is supposed to help the tofu absorb the flavors from the herbs, spices and seasoning.
This is going in our favorites, it tasted that good ! You definitely get some heat in this but you also taste a cheesy flavor in this thanks to the nutritional yeast. This was filling, delicious and will definitely be something we make again in the future for breakfast ! Hope y’all will enjoy this as much as we did !
This recipe came from the cookbook “Quick & Easy Vegan Comfort Food” by Alicia G. Simpson.
We weren’t paid in any form to promote the cookbook.
2 cups red lentils (we rinsed our lentils after measuring out 2 cups worth)
3 Tbsp. green curry paste (such as Thai Kitchen) (we used Thai Kitchen brand)
6 cloves chopped garlic
2 Tbsp. soy sauce (we used reduced-sodium soy sauce)
2 Tbsp. chopped ginger
2 tsp. sugar
1/8 tsp. cayenne (we used ¼ tsp.)
2 cups water
1 ½ cups carrot juice
1 cup halved yellow cherry tomatoes
1 cup coconut milk (we used full-fat coconut milk)
¼ cup chopped cilantro
4 cups cooked jasmine rice (we used brown jasmine rice)
Lime wedges, for serving
Take a slow cooker out (we used our 4 qt. slow cooker) and spray the inside of it with the nonstick cooking spray. Add the following ingredients to the slow cooker, stirring to combine: lentils, onions, green curry paste, garlic, soy sauce, ginger, sugar, cayenne, water, carrot juice, and yellow tomatoes. Put the lid on the slow cooker and cook for 3 hours on HIGH. Stir in the coconut milk and cilantro, serving the curry over the rice with lime wedges on the side.
This was such a warming dish to enjoy ! We tried a bite of this before the coconut milk was added in and you could tell there was a definite spiciness to it. Once the coconut milk was mixed in though and the curry was served over rice, the heat just became a nice background note. The tomatoes were so tender by the end of the cook time that they practically just melt in your mouth as soon as you bite into them. We couldn’t taste the cilantro but it did add a nice pop of color to the dish. The dish tastes good on its own but the lime juice makes it even better. Overall this is a warm, comforting dish we’d be happy to eat again, especially on a cold day !
This recipe came from Family Circle.
We weren’t paid in any form to promote Thai Kitchen or Family Circle.