Sunday, August 30, 2015

One-Pot Pasta Primavera

Here's an excellent way to get all your veggies in one pot for dinner. As usual you can use what you have on hand and substitute veggies. This yummy dish is ready in no times and the leftovers reheat nicely.
  • 12 ounces linguine
  • 3 plum tomatoes, coarsely chopped
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1 yellow squash, cut into 1/2-inch pieces
  • 1/2 small onion, thinly sliced
  • 3 cloves garlic, finely chopped
  • 1 (32-ounce) container vegetable stock
  • 1/4 cup olive oil
  • 1 3/4 teaspoons salt
  • 1 cup frozen edamame
  • 1/4 cup chopped fresh basil
  • 1/2 cup nooch (nutritional yeast)

Place the pasta in the bottom of a large deep skillet.

Scatter the tomatoes, asparagus, yellow squash, onion and garlic over the pasta.

Add the broth, oil and salt and bring to a boil.

Reduce the heat and simmer, covered, stirring frequently, until the pasta is tender, 7-9 minutes. Add the edamame and heat through.

Remove from the heat; stir in the basil and sprinkle with the cheese.

Enjoy!!

Sunday, August 23, 2015

Kung Pao Chick'n Salad

We've been trying to eat a little lighter this summer. I saw this recipe online and used Gardein Chick'n Strips instead of chicken and streamlined the process a bit. This made 2 large salads that were extremely tasty.
Sichuan Dressing:
  • 1 tablespoon rice vinegar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon oil
  • 1 teaspoon garlic & chili sauce
  • 1/2 teaspoon sesame oil
  • 1/2 tablespoon Bragg's liquid aminos
  • 1 teaspoon garlic, grated
  • 1 teaspoon ginger, grated
  • 1 teaspoon brown sugar
  • 1/2 tablespoon peanut butter

Place all ingredients in a canning jar.

Shake well. Set aside.

Salad:
  • 3 cups salad greens such as romaine, kale, etc, sliced
  • 1 package Gardein Chick'n strips
  • 1/2 red pepper, sliced
  • 1/2 cucumber, sliced
  • 1 carrot, julienned or sliced
  • 1/4 cup peanuts, coarsely chopped
  • 1/4 cup green onions, sliced
Cook chick'n strips in a non-stick skillet sprayed with cooking spray until browned.

 Divide all the salad ingredients between two dinner plates. You can toss it all together or place each item around the greens like the spokes of a wheel.

Shake the dressing again and pour over the salad.
Enjoy!

Thursday, August 13, 2015

Cheesy Skillet Taco Pasta

Thi one skillet wonder meal has all the flavors of a taco. I am still loving these one pot/skillet/dish dinners. Garnish with your favorite taco/mexican condiments.

  • 1 tablespoon canola oil
  • 1 package Gardein Beefless Ground
  • 1 large onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 (1-ounce) package taco seasoning
  • 1/2 teaspoon salt
  • 1 (16-ounce) jar medium salsa
  • 2 cups water
  • 2 cups uncooked rotini or elbow pasta
  • 1 1/4 cups Diaya Pepper Jack shreds
  • 3 tablespoons chopped fresh cilantro
 (Somehow I managed to delete the pic that has the ingredients laid out... duh!)

Heat the oil in a large deep skillet over medium-high heat. Add the beefless ground, onion, bell pepper, taco seasoning and salt. Cook, stirring frequently, until the vegetables are softened, about 6 minutes. 

Add the salsa, water and pasta; bring to a boil. 

Reduce the heat and simmer, covered, stirring frequently, until the pasta is tender, 7-9 minutes. 

Sprinkle evenly with the cheese. Cover and cook until the cheese is melted, about 1 minute. Serve sprinkled with the cilantro.

Garnish with avocado, pickles jalapeno  slices, etc.
Enjoy!

Saturday, August 8, 2015

One Pot Spicy Thai Noodles

I've been experimenting with some of the one pot pasta dishes that seem to be all over the internet right now. This was super tasty and easy.
  • 1 pound linguine
  • 2 tablespoons olive oil, divided
  • 1 package chopped seitan, (I used Westsoy chicken style)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 zucchini, cut in half vertically, then sliced in half circles
  • 8 ounces mushrooms, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons brown sugar
  • 1/3 cup Bragg's Liquid Aminos
  • 2 tablespoons Sriracha hot sauce (this is a lot of spice, tone it down if you don't like spicy)
  • 2 inches fresh ginger, grated
  • 1 handful fresh cilantro, chopped
  • 4 green onions, chopped
  • 1/4 cup peanuts, chopped

Cook linguine according to package directions in a large stock pot. Drain pasta and set aside.

In a medium bowl combine brown sugar, Braggs, sriracha, and ginger; whisk well to combine; set aside.

Return large stock pot to stove, heat over medium heat, add 2 tablespoons olive oil. Add seitan, zucchini, mushrooms, and garlic and red pepper flakes. Saute over medium high heat for 5-6 minutes or until veggies are cooked through.

Turn heat down to low, add pasta back to the pot, then pour the sauce mixture over the top. Using a wooden spoon, stir well to coat pasta and vegetables with sauce. Remove from heat, add peanuts, green onions, and cilantro; stir to combine.

Serve immediately.

Monday, August 3, 2015

Mexican Pepper Dip

I spied this recipe over at That's My Home and wanted to make it vegan for us. We love appetizers and Mexican, Tex-Mex food. This was really good, not very spicy (I served with pickled jalapenos on the side). A very yummy dip for a crowd.
  • 2 tablespoons canola oil
  • 2 green onions, minced (white and green parts)
  • 1 poblano pepper, seeded and diced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly grated pepper
  • 1 large tomato, diced and seeded
  • 1 can (4 ounces) diced green chiles
  • 1 jalapeno pepper, seeded and diced
  • 1 package (8 ounces) Toffuti cream cheese
  • 1/2 cup Toffuti sour cream
  • 1 cup Daiya Pepper Jack shreds
  • 1 green onion for top of cheese chopped
  • Chopped fresh cilantro for garnish
  • Tortilla chips or raw vegetables for serving 

Saute the green onions and poblano pepper in the oil until tender, about 5 minutes over medium heat.

Add the cream cheese, sour cream, tomato, green chilies, jalapeno pepper and cumin to the green onion mixture. Stir to combine until mixed thoroughly combined. Stir in half of the cheese.

Pour into a greased baking dish.

Top with remaining cheese and the green onions.

Bake at 425 for 20 - 25 minutes until hot and bubbly. Top should be lightly browned.

Garnish with fresh cilantro.

 Serve with chips or raw vegetables

 Enjoy!!

Tuesday, July 21, 2015

Szechuan Tofu Stir-Fry

This stir-fry is amazing. It is full of flavor and fairly spicy.  You can tone down the heat by leaving out the red pepper flakes. These simple ingredients are elevated with this tasty sauce. Serve with a spring roll for a filling meal.

  • 2 tablespoons canola oil
  • 3 cloves garlic, minced
  • 1-inch-piece ginger-root, grated
  • 1/2  cup coconut sugar, (substitute brown sugar or regular sugar)
  • 1/2 cup water
  • 2 tablespoon chili garlic sauce
  • 1 tablespoon cider vinegar
  • 2-3 tablespoons teriyaki sauce
  • 1/2 teaspoon crushed red pepper flakes
  • 1 (1-lb.) block extra-firm tofu, pressed, drained, and cut into cubes
  • 1 tablespoon corn-starch
  • 1 bunch fresh asparagus,  sliced into 1" lengths
  • 1/2 red bell pepper, diagonally sliced very thinly
  • 5 ounces baby spinach leaves
  • 3/4 cup toasted unsalted cashews
  • Sea salt
  • Chopped scallions, to garnish
  • Steamed rice, to serve

In a small pan, heat 1 tablespoon of the oil, add the garlic and ginger, and cook for 1 minute. 

Remove from the heat and add sugar, water, chili garlic sauce, vinegar, and red pepper flakes. Return to the heat and bring to a boil, then reduce the heat and simmer for about 15 minutes until the sauce takes on a syrup-like consistency. Set aside and keep warm. 

Meanwhile, heat the remaining tablespoon of oil in a wok or heavy-based skillet. Mix the cubed tofu with the cornstarch and toss well, but be careful not to break up the tofu.  Cook the tofu until golden brown on all sides. Remove the tofu from the pan and keep warm.

Stir-fry the asparagus until it is almost tender-crisp.

Add the red bell pepper and stir-fry for 1 minute.

Now add the spinach and stir-fry until just wilted. 

Return the tofu to the pan, add the cashews, and stir to mix. 

Pour the sweet and spicy sauce over the pan. Stir well.

Serve immediately on a bed of rice.
Enjoy!

Tuesday, July 14, 2015

Datil Pepper BBQ Sauce

My datil pepper really has me working overtime. They are so hot it only takes about 8-12 to make anything hotter than hell. I've been making Mango Datil Jam, Raspberry Datil Jam, Datil Pepper Salsa, Datil Pepper Sauce and today we have Datil BBQ Sauce. This is thinner than the stuff you buy in the grocery store. I'm thinking it will be good to cook down and thicken up or to brush it on grilled things right before you take them off the grill. I've already had to freeze about 80 pepper because I just didn't have time to mess with them and the plant is ready to be picked AGAIN! If you like hot, you'll like anything with Datil peppers in it!!!!! We love this stuff.
  • 2 cups light brown sugar
  • 1 1/3 cup tropical 100% juice
  • 1 1/3 cup ketchup
  • 6 tablespoons balsamic vinegar
  • 1 tablespoon sea salt
  • 4 tablespoons Worcestershire sauce (Vegan)
  • 4 teaspoons yellow mustard
  • 1 tablespoon liquid smoke (optional, but bumps up smokiness!)
  • 11 datil peppers (seeds and all)

In a blender add all of the ingredients.

Blend until peppers are pulverized.

Pour this into a sauce pan (be careful don't breathe the fumes) and bring to a boil. Turn heat to medium-low and simmer about 15 minutes, stirring occasionally.
Pour into jars and seal.
Enjoy!