Recipe: Pad Thai

 

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Ingredients

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!

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  1. Cook noodles according to package directions. Drain, rinse, and set aside.
  2. Whisk syrup, mirin, ketchup, soy sauce, lime juice, and sambal oelek together. Set aside.
  3. In a large skillet, heat coconut oil over high. Add tofu and stir-fry for four minutes.
  4. Add onion and garlic and stir-fry for one minute.
  5. Add noodles and sauce mixture and stir-fry until even coated.
  6. Add scallions and carrots and stir-fry until all ingredients are well combined and heated through.
  7. Remove skillet from heat. Stir in herbs and peanuts.

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Serves four.

Adapted from Skinny Bitch in the Kitch.

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Recipe: Magic Tofu Quiche

This quiche is magical because I spotted a local meat eater going back for seconds. It’s also gluten-free!

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“Buckwheat groats” is fun to photograph and fun to say.

IMG_2162Ingredients

Crust Ingredients
1 T ground flax
6 T water, divided
1 c almonds, ground into flour
1 c buckwheat groats, ground into flour
1 t dried parsley
1 t dried oregano
1/2 t sea salt
1 T coconut oil

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If you need an ego boost, make a homemade quiche crust.

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Filling Ingredients
14 oz block of firm tofu
1 T coconut oil
1 yellow onion, thinly sliced
6 garlic cloves, minced
8 oz cremini mushrooms, sliced
1/2 c fresh basil leaves, chopped
1/3 c oil-packed sun-dried tomatoes, chopped
1 c spinach
2 T nutritional yeast
1 t dried oregano
1 t sea salt
1 t black pepper
1/2 t red pepper flakes

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  1. Preheat oven to 350 degrees F and lightly oil a glass pie dish or quiche dish.
  2. Drain the block of tofu and wrap it in a few tea towels or paper towels. Place a couple of books on top of it to press out the water while you prepare the crust.
  3. Whisk flax and 3 T water in a small bowl and set aside.
  4. In a large bowl, stir together the almond meal, buckwheat flour, parsley, oregano, and sea salt.
  5. Stir in the flax mixture and oil until mostly combined, then add the remaining 3 T of water. The dough should stick together when you press it between your fingers.
  6. Crumble the dough evenly over the base of the pie dish. Starting from the middle of the dish, press the mixture evenly into the dish, working your way outward and up the sides. Poke a few fork holes in the dough so air can escape.
  7. Bake the crust at 350 degrees F for 13 minutes, or until lightly golden and firm to touch.
  8. Increase oven temperature to 375 degrees F.
  9. Break up the tofu block and put into food processor. Process until smooth and creamy. If it doesn’t get creamy, add a tiny splash of coconut milk to help it along.
  10. In a pan, add oil and sauté the onion and garlic over medium heat for a few minutes.
  11. Add the mushrooms and a pinch of sea salt and cook until most of the water cooks off the mushrooms, about ten minutes.
  12. Stir in the basil, tomatoes, spinach, nutritional yeast, oregano, sea salt, black pepper, and red pepper flakes and cook until the spinach begins to wilt.
  13. Remove from heat and stir in the creamed tofu until thoroughly combined.
  14. Pour mixture into the crust, smoothing out until even.
  15. Bake uncovered for 30-35 minutes, until the quiche is golden and firm to the touch.
  16. Cool quiche for 20 minutes on a cooling rack before slicing and serving.

Quiche goes great alongside a simple salad for breakfast, lunch, or dinner.

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Serves 4-6.

Adapted from Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche.

 

 

 

 

 

Recipe: Moussaka

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Alright people, this is definitely one of those if-you’ve-got-the-wine-I’ve-got-the-time recipes. It takes a couple of hours but is nice to throw into the dinner mix for variety.

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Ingredients

1 eggplant, thinly sliced
3 T olive oil
1 zucchini, thinly sliced
2 potatoes, thinly sliced
1 onion (white or yellow), thinly sliced
3 garlic cloves, minced
1 T white vinegar
1/2 28.5oz can of whole peeled tomatoes, crushed
1/2 c lentils
1 1/2 c water
1 t dried oregano
2 T fresh parsley, chopped
sea salt and fresh ground pepper to taste
2 c feta cheese
1 1/2 T Earth Balance butter
2 T flour
1 1/4 c milk
pinch of ground nutmeg
1 egg, beaten
1/2 c grated parmesan cheese

The thin slices can be done by hand but a food processor is immensely helpful.

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  1. Sprinkle eggplant slices with salt and set aside for thirty minutes. Rinse and pat dry.
  2. Combine lentils and water in small saucepan and bring to boil. Reduce to a simmer and cover for twenty minutes. Set aside.
  3. Heat 1 T oil in a large skillet over medium-high heat. Sprinkle eggplant and zucchini with sea salt and cook in hot oil until lightly browned, about four minutes. Remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet.
  4. Add more oil to skillet as needed and let it get hot. Sprinkle potato slices with sea salt and cook until browned, 3-5 minutes. Remove with slotted spoon and drain on a second paper towel-lined plate, again reserving as much oil as possible in the skillet.
  5. Preheat oven to 375 degrees F.
  6. Sauté onion and garlic until lightly browned, about five minutes. Add vinegar, tomatoes, lentils, oregano, and parsley. Bring to boil then reduce heat to medium-low. Cover and simmer fifteen minutes.
  7. In a 13″ x 9″ baking dish layer 1/3 of the eggplant and zucchini mix, 1/2 of the potatoes, and 1/2 of the feta. Pour in tomato mixture then repeat layering, finishing with a layer of eggplant and zucchini.
  8. Cover and bake in oven for 25 minutes.
  9. About five minutes before the timer goes off, stir butter, flour, and milk together in a small saucepan. Bring to a boil, whisking constantly until thick and smooth. Stir in pepper and nutmeg. Remove from heat, cool for five minutes, and stir in the beaten egg.
  10. Pour sauce over vegetables and top with the parmesan cheese. Bake uncovered for another 25-30 minutes.

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This recipe serves 6-8 people and makes great leftovers for lunch.

Recipe adapted from Vegetarian Moussaka.

Recipe: Bean and Mushroom “Meatballs”

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While this recipe doesn’t exactly trick Rick the meat eater, he likes these “meatballs” so much he requests them.

Ingredients

3 T olive oil, divided
1 small yellow onion, diced
3 cloves of garlic, minced
8 oz mushrooms, rinsed, patted dry, and chopped
1 1/2 t sea salt, divided
1 t oregano
1/2 t black pepper plus a pinch
1 t chili flakes, divided plus extra for serving
1 can of white beans, drained, rinsed
juice of 1 lemon
3 T fresh parsley, chopped and divided plus extra for serving
1 1/4 c bread crumbs, split into 1 cup and 1/4 cup
5 stalks kale, removed from ribs, chopped
1 25 oz jar of marinara sauce
sub rolls or buns

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  1. Preheat oven to 375 and line a baking sheet with parchment paper.
  2. Heat a large skillet over medium heat. Once hot, add 1 T olive oil and onion and cook for four minutes.
  3. Add 2/3 garlic and mushrooms, cook for another two minutes.
  4. Stir in oregano, pepper, 1/2 t chili flakes, and 1 t sea salt.
  5. Add white beans and lemon juice and stir. Let mixture cook for one more minute.
  6. Add the bean / mushroom mixture to a food processor, pulsing a few times until the mixture comes together.
  7. Pour in the 2 T parsley and 1 cup of bread crumbs and pulse a few more times until the mixture is well combined. Let the mixture sit for five minutes so the bread crumbs absorb some of the bean / mushroom mixture.
  8. Meanwhile, add 1/4 c bread crumbs, 1/2 t sea salt, 1/2 t chili flakes, 1 T parsley, and a pinch of pepper to a bowl.
  9. Scoop out “meatball” mixture with a melon baller and roll around in bread crumb mixture until coated. Place breaded “meatballs” on the prepared baking sheet, repeating until no mixture remains.
  10. Bake the “meatballs” for 50 minutes, flipping them over halfway through.
  11. While the “meatballs” are in the oven, prepare the kale.
  12. Heat remaining  2 T of olive oil over medium heat in the same skillet you cooked the “meatball” mixture. Add remaining garlic and salt and cook for one minute. Pour garlic oil over the chopped kale and stir until evenly coated. Set aside.
  13.  In the same skillet you cooked the garlic in , heat marinara sauce over low. When the “meatballs” are done, place them in the warm marinara sauce.
  14. Place kale in toasted buns and top with “meatballs”, fresh parsley, and chili flakes.

These “meatballs” make great leftovers and can also be served over pasta.

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Serves four.

Adapted from WHITE BEAN + MUSHROOM ‘MEATBALL’ SUBS (VEGAN).

Recipe: Thai Curry Vegetables

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Once the vegetables are chopped and ready to roll this Thai curry comes together in a flash.

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Ingredients

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
1 lime
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.

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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.

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  1. 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.
  2. 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.
  3. In a medium bowl combine vegetable stock, soy sauce, and sugar until sugar is dissolved, set aside.
  4. 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.
  5. Add onion, bell pepper, zucchini, sweet potato, asparagus, and eggplant. Stir until warm, 2-3 minutes.
  6. Add remaining coconut milk and bring to boil. Reduce heat to low. Simmer until vegetables are tender, about ten minutes.
  7. Stir in soy sauce mixture and juice from one lime.
  8. Serve curry over the rice and top with basil.

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Serves four.

Adapted from Vegan Thai Curry Vegetables.

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