Thai Stir-Fry (WFPBNO)

 This meal comes together pretty quick. Be sure you have all of your ingredients prepped before you begin cooking. Feel free to substitute other veggies instead of what I have listed. You want to use up the veggies in your frig! If you don't have coconut sugar you can sub brown sugar, if you don't like heat leave out the jalapeno, I deseeded mine and it wasn't hot at all. I served this stir-fry with an Asian salad mix I bought from my local grocery store. Enjoy and have fun in the kitchen!!

• 1/2 cup sliced sweet onion
• 1 heaping tablespoon pre-minced garlic
• 1 jalapeno, thinly sliced
• 5 ounces thinly sliced baby bella mushrooms
• 1 tablespoon reduced-sodium soy sauce
• 2 cups vegetable broth
• 6 ounces rice noodles, wide as you can find

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• 1/2 bell pepper, sliced - I used red
• 1 cup chopped broccoli
• 2 1/2 tablespoons reduced sodium soy sauce
• 1 teaspoon molasses
• 1 tablespoon vegan oyster sauce
• 2 teaspoons coconut sugar
• 1 teaspoon corn starch
• 2 tablespoons Thai basil
• sliced green onion, for garnish
• I also made a batch of oven baked tofu to go with this.

Heat a couple of tablespoons of water in a large non-stick skillet. Add onion, garlic and jalapeno and cook until onion is translucent. 

Add mushrooms and cook 3 minutes.

Add 1 tablespoon soy sauce and the broth.

Bring to boil.

Add the pasta and press them under the water. Cook covered if you can; mine try to steam up and I had to uncover them and stir, repeatedly. Cook based on package directions for length of time.

Stir the rest of the soy sauce, molasses, oyster sauce, sugar and corn starch into a small bow. 

Add the veggies to the stir fry and give it a good stir. 

Add the mixture from the bowl to the stir-fry and stir until thickened. Add the Thai basil and green onions. Stir and then serve.

Serve, garnished with the tofu. I had a prefab Asian salad that I served on the side. 

Enjoy!!!

Pad See Ew (WFPBNO)

I love ethic dishes. They are so easy to make WFPBNO and are very versatile. Asian restaurants are one of my favorites: Thai, Chinese, Japanese!! I took a recipe for Pad See Ew and made it oil free, used tofu instead of meat, used regular broccoli instead of Chinese broccoli and added some extra veggies. This was so good I've already made it twice and I'm ready for more! This dish makes four servings, with extra tofu. We just go ahead eat a quarter of the tofu with each bowl. Be sure to save your broccoli stems, use your potato peeler and peel off the outer, tougher stem, then slice thin and add it to skillet with the other veggies. You paid for that stem, eat it!

• 8 ounces wide Lo Mein noodles

Sauce:

• 2 tablespoons vegan oyster sauce
• 3 tablespoons low sodium soy sauce
• 2 teaspoons organic coconut sugar
• 2 teaspoons roasted garlic rice vinegar

Begin water for cooking noodles and begin baking the tofu. Stir all the sauce ingredients into a small container and set aside.

Stir-Fry

• 1 14-ounce package extra firm tofu, pressed and cubed, baked
• 1 small stem broccoli
• 1/2 red onion, sliced
• 1 cup snow peas
• 1 heaping tablespoon minced garlic

Cut the broccoli into bite-sized florets and peel, and sliced stems, slice the onions. Have all of your veggies ready before you begin cooking.

Cook noodles according to package directions. Drain and add to a pot of cold water so they don't stick together, while you cook the veggies.

Add a tablespoon or two of water to skillet over medium heat. Add all the veggies to the skillet. Cook and toss until they are semi tender. I covered my skillet to help them steam. Add garlic when almost done.

Drain the noodles and add them to the skillet. Stir well.

Add the sauce you made earlier and toss everything well. Cook for 1-2 minutes until noodles are hot.

Serve, garnished with black sesame seeds and a little Sriracha sauce.

Enjoy!!

Snow Pea, Broccoli & Beefless Stir-Fry

I love a good stir-fry for dinner. First, they are quick meals, secondly they let you get rid of the excess produce in the frig and lastly they reheat easily. I had snow peas, broccoli, mushrooms and I always have garlic and onion on hand. I used Beyond Beef Steak tips to make this dish, so it's not WFPBNO. But, if you have some tofu or soy curls on hand you could use them for a WFPBNO recipe. This has been placed on our regular rotation for a bit; it's that delicious. So, go make you some using what you have on hand.

• 1/2 cup reduced-sodium soy sauce
• 1/2 cup sherry
• 2 tablespoons cornstach
• 2 teaspoons coconut sugar
• 2 cloves garlic, mined
• 1 package Beyond Steak tips
• 1/2 pound fresh mushrooms, sliced
• 1 medium sweet onion, cut into thin wedges
• 1 cup snow peas
• 1 cup broccoli florets
• Hot cooked rice

In a measuring cup, whisk soy sauce, sherry, cornstarch and sugar.

Put 1/4 cup of this into a large bowl. Add garlic and beef tips; toss to coat. Let stand a few minutes.

Heat a large non-stick skillet over medium high heat. Add the beef tips and stir-fry 2 minutes, stirring frequently to keep from sticking. Remove to a bowl and set aside.

To the same skillet add mushrooms and onions. Cook until mushrooms are tender.

Add snow peas and broccoli. Cook 2-3 minutes until crisp-tender. If need add a tablespoon of water to keep from sticking.

Stir soy sauce mixture into pan. Bring to boil and cook 1-2 minutes until the mixture thickens. Return beef to the pan and heat through. Stirring occasionally. 

Serve with rice and garnish with sesame seeds and/or sliced scallions.

Enjoy!!

Spicy Peanut Noodles (WFPBNO)

This peanut sauce is going to become part of a regular rotation. It is so easy to make and the flavor is delicious. If you don't like much heat reduce the amount of chili garlic sauce. I'd start with 1 tablespoon and taste the sauce and add more if you like. I reheated some of the leftovers in the microwave and they came out fine. I do think they would reheat well in the toaster oven with a splash of water or plant based milk added. Don't let the list of ingredients stop you from trying this. Most is for the peanut sauce.

Ingredients:

• 1 pound spaghetti noodles, (I used brown rice)
• 3/4 pound broccoli florets
• 8 ounces baby bella mushrooms, thinly sliced
• 1 red bell pepper
• 1 heaping tablespoon pre-minced garlic
• 2 tablespoons fresh ginger, minced
• 3/4 cup smooth peanut butter, (I buy Crazy Richard's - only ingredient is peanuts)
• 3/4 reserved pasta water
• 5 tablespoons chili garlic sauce (use less if you don't like heat)
• 5 tablespoons reduced-sodium soy sauce
• 3 tablespoons pure maple syrup
• juice of 2 limes (about 1/4 cup)

Garnishes:

• chopped cilantro, sesame seeds, red pepper flakes

In a large pot cooked the pasta according to package directions. Be sure to save some pasta water.

Add the broccoli during the last 3 minutes of cooking time.

Remove from water and drain in sink.

To make the sauce add, peanut butter, reserved pasta water, chili garlic sauce, soy sauce, maple syrup, and lime juice to a bowl. Whisk until smooth. Taste add more heat, lime or whatever you think.

In a Dutch oven or large pot sauté the mushrooms in some pasta water until they are limp.

Add the bell pepper, garlic and ginger. Cook about 5 minutes.

Add the pasta/broccoli mixture to the pot and toss.

Serve with the garnishes of your choice. 

Enjoy!!!!!

Broccoli & Chickpea Stir-Fry (WFPBNO)

This flavorful stir-fry comes together really quick. You can have dinner on the table in 30 minutes or less. The sauce is a delicious garlic and ginger sauce that slightly thickens upon cooking due to the cornstarch. Be sure to get your rice or whatever you want to serve it over started before you begin the stir-fry. Yummy flavors for sure in this dinner and leftovers heat up easily.

Stir-Fry:

• 1 onion, diced (my homegrown onions were small so I used 2 you want about 1 cup)
• 2 tablespoons garlic, minced
• 1 heaping tablespoon fresh ginger, minced
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon smoked paprika
• black pepper to taste
• pinch of cayenne pepper (optional)
• 1 medium head of broccoli, cut into small florets
• 1/3 cup vegetable broth
• 1 (15-ounce) can chickpeas, rinsed and drained
• Cooked rice for serving

Sauce:

• 1/2 cup water
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons maple syrup
• 1 tablespoon cornstarch

Add a small amount of water or broth to a non-stick skillet. Heat, then add onion, ginger, garlic and all the spices. Saute for 3-4 minutes.

While it's cooking add all of the sauce ingredients and mix well. Set aside.

Add broccoli and vegetable broth to skillet. Cook until broccoli begins to get tender. About 8-10 minutes.

Pour the sauce into the pan and add the chickpeas. Stir well. Bring to a boil until sauce simmers for a few minutes.

Serve over cooked rice or grain of your choice.

Enjoy!!!

Broccoli Crunch Salad (WFPBNO)

This is the second time I've whipped up this salad for lunch. It is so fresh, crunchy, full of color and flavor. If you aren't a fan of heat start with only 1 tablespoon of sriracha and taste the dressing before moving forward. We like the  heat so 2 tablespoons was perfect for us. As always, you can change up the vegetables you use, using what you like and have on hand. This recipe could be easily doubled and will stay fresh in the frig for 3-4 days. 

Salad:

• 3 1/2 cups chopped fresh broccoli florets
• 3/4 cup frozen, cooked shelled edamame
• 1/2 medium red onion, finely chopped (my onion was huge so I used about 1/4 of it)
• 1/2 red bell pepper, finely chopped
• 1 carrot, grated
• 1/4 cup dry roasted peanuts, chopped
• 1 scallion, slivered

In a large bowl add all of the prepared salad ingredients.

Toss well to combine the salad mixture.

Dressing:

• 1/4 cup tahini
• 2 tablespoons sriracha
• 1 tablespoon apple cider vinegar
• fresh ground black pepper to taste
• water

Add all of the dressing ingredients to a measuring cup and give it a good stir. Start adding water, 1 tablespoon at a time until it gets to the consistency you enjoy! I used 3 tablespoons.

Pour all of the dressing over the salad mix.

Toss to coat all the veggies with the dressing.

Serve for a light lunch or as a side dish.

Enjoy!!!