6 oz rice stick noodles
1/4 c maple syrup
1/4 c mirin
3 T ketchup
3 T soy sauce or tamari
1 1/2 T lime juice
1 T sambal oelek or sriracha
~15 oz baked tofu*
1/2 red onion, cut into 1/4″ slices
2 garlic cloves, minced
3 scallions, chopped
1 handful of baby carrots, shredded
1/4 c fresh cilantro, mint, or combo, chopped
1/2 c roasted peanuts, chopped
*Get hard, vacuum sealed tofu in the refrigerated section. Don’t get the crumbly stuff. This should require a knife!
- Cook noodles according to package directions. Drain, rinse, and set aside.
- Whisk syrup, mirin, ketchup, soy sauce, lime juice, and sambal oelek together. Set aside.
- In a large skillet, heat coconut oil over high. Add tofu and stir-fry for four minutes.
- Add onion and garlic and stir-fry for one minute.
- Add noodles and sauce mixture and stir-fry until even coated.
- Add scallions and carrots and stir-fry until all ingredients are well combined and heated through.
- Remove skillet from heat. Stir in herbs and peanuts.
Adapted from Skinny Bitch in the Kitch.
3 large beets*, peeled and diced
3 T olive oil, divided
3 sweet potatoes*, diced
1 yellow onion, diced
1 t garlic powder
1 t sea salt
1 t black pepper
1 t cane sugar**
*Bonus points if you use rainbow beets and different sweet potatoes. The more color, the better!
**Ditch the sugar to make this recipe paleo.
- Preheat oven to 400ºF.
- In a bowl, toss beets in 1 T olive oil until coated. Distribute evenly on a baking sheet and roast for 15 minutes.
- Rinse the bowl, then toss sweet potatoes, onion, garlic powder, sea salt, pepper, sugar, and 2 T olive oil until coated.
- Mix sweet potato mixture with the beets on the baking sheet. Bake for 20 minutes, stir the mixture, then bake another 25 minutes until all vegetables are tender.
Adapted from Roasted Beets ‘n’ Sweets.
Once the vegetables are chopped and ready to roll this Thai curry comes together in a flash.
2 c Thai jasmine rice
3 c water
1/2 t sea salt
1 can of coconut milk (do not shake)
1/2 c vegetable stock
4 t soy sauce*
4 t brown sugar*
6 tablespoons fish-free Thai green curry paste, like Thai Kitchen
1/2 yellow onion, diced
1 bell pepper, diced
1 zucchini, diced
1 sweet potato, peeled and diced
asparagus bunch, cut into 2″ pieces
1/2 eggplant, diced
handful of basil leaves, cut into thin chiffonade
*Tamari or Bragg’s Liquid Aminos can be used in lieu of soy sauce and sugar can be left out if you prefer to avoid it.
There’s a lot of vegetable flexibility here. Some other delicious options are green beans, mushrooms, baby sweet corn, and broccoli. I encourage you to use what you have on hand.
- Combine rice, water, and sea salt in a medium sauce pan. Bring to a boil, stir once, lower to simmer, and cover for 18 minutes. Do not lift lid.
- Spoon 6 T of coconut cream from the top of the can of coconut milk into a deep skillet. Pour remaining contents into a bowl, mix well, and set aside.
- In a medium bowl combine vegetable stock, soy sauce, and sugar until sugar is dissolved, set aside.
- Heat skillet containing coconut cream on medium-high until it bubbles. Add curry paste and reduce heat to medium-low, stirring constantly until fragrant, about three minutes.
- Add onion, bell pepper, zucchini, sweet potato, asparagus, and eggplant. Stir until warm, 2-3 minutes.
- Add remaining coconut milk and bring to boil. Reduce heat to low. Simmer until vegetables are tender, about ten minutes.
- Stir in soy sauce mixture and juice from one lime.
- Serve curry over the rice and top with basil.
Adapted from Vegan Thai Curry Vegetables.
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Açaí bowls are more than internet photo fodder, they’re healthful and delicious. Because I eat vegetarian (erring on the side of vegan) I often start my days with one. Cooking has become a bit of a love language for me, so on a recent trip home I racked my brain trying to think of something to accommodate both my dietary ideals and my parents who eat paleo. Açaí bowls are adaptable and are the only vegan / paleo crossover meal I’ve managed so far. They also, you know, look nice.
1 t coconut oil
2 T unsweetened coconut flakes
1 4 oz pack frozen unsweetened açaí
2 T coconut milk*
1 Medjool date, pitted*
1 T peanut butter*
1 T chia seeds
2 T granola
1 T dried goji berries
1 T cacao nibs
small handfuls of strawberries, raspberries, blueberries, and blackberries
*Other types of milk, dates, and nut butters can be used. Almond butter works great for paleo folks.
- Melt coconut oil over medium-low heat. Add coconut flakes and toast until lightly browned, 2-3 minutes.
- Blend açaí, banana, coconut milk, date, and peanut butter until smooth.
- Pour into bowl and top with toasted coconut, fresh fruit, chia seeds, dried goji berries, cacao nibs, and granola.
Toppings can be edited to fit tastes. Since berries have such a precarious shelf life, often I do not have all four kinds on hand so I just use what’s around. Sliced kiwi is a delicious topping, too.
Recipe adapted from It’s All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook by Gwyneth Paltrow.
1 1/2 T olive oil
1 small yellow onion, diced
1 t fresh ginger, minced
4 garlic cloves, minced
2 russet potatoes, cubed
4 carrots, sliced**
1 jalepeño, seeded and sliced
3 T ground cashews
1/2 c (4 oz) tomato sauce**
2 t sea salt
1 1/2 T curry powder
1 c green peas
1/2 yellow bell pepper, diced
1/2 red bell pepper, diced
1 c coconut milk
1 bunch fresh cilantro
The oil in this recipe can be coconut, olive, canola, or vegetable, the onion can be white or yellow, the potatoes can be almost any type, the bell peppers can be any combo of colors, and the milk can also be any kind, including canned coconut milk for a full-bodied flavor.
**I used leftover red enchilada sauce in lieu of straight tomato sauce because it’s what I had on hand, and it turned out great! For the same reason, I used baby carrots instead of four full carrots. I hate to waste food (and money), so I try to be resourceful and use up what I have around before opening or buying something new.
I used a coffee grinder for the cashews but you can also use a blender or food processor.
- Heat the oil in a skillet over medium heat.
- Stir in the onion, cooking until tender.
- Mix in ginger and garlic and continue cooking for one minute.
- Mix in potatoes, carrots, jalapeño, cashews, tomato sauce, sea salt, and curry powder. Cook about ten minutes until potatoes are tender, stirring occasionally.
- Stir peas, bell pepper, and milk into the skillet. Reduce heat to low, cover, and simmer ten minutes.
- Garnish with cilantro to serve.
- Optional: serve with naan or over basmati rice.
Simple, flavorful, delicious.
This recipe was adapted from Vegetarian Korma.