Thai Beef Tacos

I decided to take my tacos for a different flavor profile last Taco Tuesday. I saw a few recipes online and decided to put my vegan spin on them. If you wish to make the WFPBNO use rehydrated soy curls that have been chopped up. I used green cabbage because that is what I had on hand; feel free to use red cabbage, nappa or whatever you have on hand. You are looking for a crunch factor. This made about 8 tacos but the servings will depend on the size of your tortillas.

• 1 tablespoon minced garlic (I use the kind already minced)
• 1/2 red onion, diced
• 1 inch knob ginger, minced
• 1 red bell pepper, thinly sliced
• 1 package (12 ounces) vegan beef crumbles
• 1/4 cup sweet chili sauce
• 2 tablespoons low-sodium soy sauce
• 1/2 teaspoon black pepper
• 1 tablespoon Thai basil, or sub regular basil
• 1/2 lime juiced
• taco-size flour tortillas
• 1/4 cup cabbage, shredded
• avocados, sliced
• spicy mayo, optional

Heat a large non-stick skillet over medium heat. Add the garlic, onion, ginger and bell pepper. Cook for about 3 minutes until the veggies begin to  get tender. 

Add a splash of water if they try to stick.

Add the vegan crumbles, sweet chili sauce, soy sauce and black pepper. Saute for 5-10 minutes; until the crumbles begin to brown.

Add the basil and lime juice and give it all a good stir.

I heated my tortillas briefly in the microwave. But, you can also wrap them and heat in the oven. To assemble your taco: add cabbage to the tortilla, top with crumbles, avocado, cilantro and spicy mayo. Serve with lime wedges on the side if you like. I had fresh corn on the cob for our side dish.

Enjoy!!!!

Thai Tofu Stir-Fry (WFPBNO)

This simple stir-fry is delicious. As with most Asian dishes it's all about that sauce. This sauce is simple but flavorful and uses ingredients that I always have in my pantry and frig. You can sub a different color bell pepper if you don't  have red and you can use the colorful mini peppers if you don't have a full sized pepper. If you aren't a fan of heat deseed that jalapeno but do use it for the flavor.

• 2 tablespoons hoisin sauce
• 1 tablespoon maple syrup
• 1 tablespoon water
• 1 tablespoon Bragg's Liquid Aminos
• 1 tablespoon minced garlic
• 1 jalapeno, thinly sliced
• 6-7 ounces tofu, cubed
• 1 large red bell pepper, sliced
• 1 sweet onion, thinly sliced vertically
• 1 tablespoon fresh lime juice

Combine hoisin, syrup, water and Bragg's in a small bowl.

Heat a large skillet and add 2 tablespoons water. Add garlic and jalapeno; stir-fry 25-30 seconds until fragrant.

Add tofu, bell pepper and onion; stir-fry 2-3 minutes.

Add hoisin mixture; bring to a boil. Cook 45 seconds to a minute until it slightly thickens. Remove from heat and add lime juice. Serve immediately.

I served this over a pouch of microwave quick brown rice. 

Enjoy!!!

Thai Noodles (WFPBNO)

These noodles were amazing. I used a frozen stir-fry blend that I picked up from  Aldi's. I know all grocery stores carry these types of blends. But if you have sugar snap peas, cauliflower, mushrooms, carrots, broccoli, etc. you could make your own blend. I always say the trick to delicious Asian food is the sauce. This sauce was delicious! If you don't have vegan oyster sauce just use low-sodium soy with a tiny splash of molasses. 

Sauce Ingredients:

• 3 tablespoons low-sodium soy sauce
• 1 tablespoon maple syrup
• 2 tablespoons fresh lime juice
• 4 cloves minced garlic (2 teaspoons)
• 1 tablespoon vegan oyster sauce

Noodles:

• 8 ounces Lo Mein Noodles
• 1 12-ounce package frozen Asian style vegetables
• 2 green onions, chopped
• 3 tablespoons roasted peanuts, chopped
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges

Cook noodles according to package directions. Drain and set aside.

In a large skillet combine all the sauce ingredients with a 1/4 cup water. Bring to a boil over medium heat.

Stir in the frozen vegetables and cook until crisp tender, about 5 minutes.

Toss well to coat the veggies in that delicious sauce.

Add the cooked noodles and toss to coat. Heat about 2-3 minutes.

Serve with green onions, chopped peanuts, cilantro and lime wedges.

Enjoy!!!

Thai Vegetable Noodle Soup (WFPBNO)

I know it's summer and it's hot. But, I just had to have a bowl of soup. I love soup year round and although I don't make it very often when it's this hot outside, I had to have soup. This also used up some leftover frozen items in the freezer and some fresh veggies that needed to be used. You can substitute with whatever veggies you have on hand. I also love that this is basically a one-pot wonder and is ready in under 30 minutes.

• 1/2 cup scallions, thinly sliced
• 2 tablespoons Thai Spice Blend
• 4 cups vegetable stock or water
• 1 cup green beans, cut into 1-inch pieces
• 1 cup carrots, thinly sliced
• 4 ounces ramen noodles
• 1 cup snow peas, trimmed and halved crosswise
• 1 cup broccoli florets, 1-inch pieces
• 1 baby bok choy, cut into 1-inch pieces
• 4 ounces baby bellas, sliced
• 1 cup plant based milk, unsweet and unflavored
• 3 tablespoons lime juice

In a large Dutch oven add scallions, Thai Spice Blend and 1/4 cup water. Stir, cover and cook for 2-3 minutes.

Add stock, green beans and carrots. Bring to a boil, then reduce heat and simmer, uncovered for 5 minutes.

Add noodles, snow peas, mushrooms, broccoli and bok choy. 

Simmer 5-7 minutes until noodles are cooked. 

Add milk; cook 1 minute.

Stir in lime juice.

Serve with extra lime on the side. You could also garnish with sesame seeds, add sriracha for extra heat if needed. 

Enjoy!!!

Spicy Thai Peanut Ramen

If you like soup you need to make this recipe!!! This is so flavorful, if you don't like mushrooms, then just leave them out. You could also add some bok choy, spinach or whatever veggie you have hanging out in the frig. This is basically two recipes in one since I also include how to air fry the tofu to get some crispy on the outside. This soup has a slightly spicy note, a sour note from the lime juice and a creamy mouth feel due to the coconut milk. I used a brick of Lotus Foods ramen noodles cooked in a separate pot. If you add noodles to the soup they will get to soft and soak up a lot of your yummy broth. Let's make some soup!

• 3 cloves garlic, chopped
• 1 teaspoon fresh ginger, grated
• 1/2 jar red curry paste (I love Thai Kitchen)
• 4 cups vegetable broth, divided
• 2-3 dried Thai red chiles, broken in half and seeds shaken out
• Mushrooms, I used beech the first time and baby bellas the second time
• Tofu, air-fried in the convection oven
• 2 tablespoons corn starch
• 1 can full-fat coconut milk
• 1//2 cup peanut butter, smooth, natural
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoon agave syrup
• juice from 1-1/2 limes
• 1 brick ramen noodles
• Garnish: with a slice of lime and some chopped cilantro

Mix 2 tablespoons cornstarch with salt and pepper in a large bowl.

Press the tofu while you get the convection oven preheated to 400F.

Cut tofu into bite-sized cubes and toss into the flour, spices mixture to coat well.

Place tofu on a wire rack, this one is made by the Copper Chef and I use it all the time to air-fry in my convection oven. Bake for 20-25 minutes til tofu is brown on the outside.

To begin the soup add 1/4 cup water, garlic and ginger to a Dutch oven. Saute about 2 minutes.

Add the curry paste and cook another minute.

Add 3 cups of the vegetable broth and the coconut milk. Stir well and cook over low heat.

Mix the last cup of vegetable broth with the peanut butter to combine them well.

Add the broth/peanut butter to the soup pot with the chilies, soy sauce, agave and lime juice. In a small pot get the water in heating to cook your ramen in.

Remove baked tofu from oven and set aside until soup is ready to serve.

Taste broth to see if it needs any extra lime juice, soy sauce or curry paste. Simmer 8-10 minutes.

Add the mushrooms and cook for another 2-3 minutes. Cook the ramen noodles in the hot water.

To serve add noodles to your soup bowl, add some of the tofu and pour the broth over it all. Garnish and enjoy!!

Let me know how you like the soup or what additions you made to it.

Thai Noodle Soup

 It's a well known fact that I love soup and Asian foods; truth be told I love food! This soup is fantastic and very simple to make in your soup pot. You can also leave out the mushrooms if you aren't a mushroom fan.  This soup can be ready in just under an hour but the leftovers were amazing after the flavors had a chance to marry.

• 1 sweet onion, chopped
• 2 medium carrots, sliced
• 1/2 jar of red curry paste
• 1 tablespoon freshly grated ginger
• 4 garlic cloves, minced (I used cheater already minced garlic)
• 4 cups spicy vegetable broth
• 2 14-ounce cans coconut milk
• 2 tablespoons low sodium soy sauce
• 2 tablespoons oyster sauce (vegan)
• 2 tablespoons coconut sugar
• 6 dried kaffir lime leaves
• 1 tablespoon dried basil
• 1/2 teaspoon pepper
• 8 ounces cremini mushrooms, sliced
• 1 red bell pepper, chopped
• 1 cup chopped bite-sized cauliflower florets
• 3-4 ounces rice ramen noodles
• 1/4 cup chopped cilantro
• 2-3 tablespoons fresh lime juice
• 1 1/2 teaspoons sriracha
• Garnish: more cilantro, lime juice, bean sprouts, sliced jalapenos and crushed peanuts

Add a couple of tablespoons water to your soup pot/Dutch oven and saute the onions and carrots about 3 minutes.

Add the curry paste, ginger, and garlic and saute for a few minutes. Stirring occasionally.

Add the vegetable broth, coconut milk, soy sauce, oyster sauce, kaffir leaves, coconut sugar, basil and pepper. Bring to a gentle boil, then reduce to medium-low and simmer for 10-12 minutes.

Add mushrooms, bell pepper, cauliflower and noodles to pot. Simmer 5 minutes or unyil noodles are al dente. They will finish cooking as you add the remaining ingredients, lime juice, cilantro and sriracha.

Discard kaffir lime leaves. Taste and add more lime juice if you want it tangier or sriracha for eat. Garnish as desired.

Enjoy!!!