Curry Noodles with Veggies (WFPBNO)

This homemade curry sauce is delicious! You can speed things up by using a frozen package of stir-fry vegetables.  Or, do what I did and use up some of that fresh produce you have in the kitchen. Be sure to make your Thai Red Curry Sauce before you start cooking. Also, if you are using fresh vegetables be sure to get them all prepped and ready to drop into your pan.

Thai Red Curry Sauce:

• 1 cup jarred roasted red bell peppers
• 1/4 of a medium sweet onion, cut into large pieces
• 1/4 cup lime juice
• 2 tablespoons garlic, minced (I use cheater garlic - bought it minced)
• 1 tablespoon grated fresh ginger
• 5 dried chiles de arbol, seeds removed (if you aren't into heat just use 1)
• 3 tablespoons coconut sugar
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 drop lemongrass essential oil or 1/2 teaspoon ground lemongrass
• 1/2 teaspoon ground ginger
• 1/2 teaspoon lime zest
• 1/2 teaspoon sea salt
• 2 tablespoons creamy peanut butter

Add all of the ingredients except peanut butter, to a small blender. Add 1 cup water.

Process until blended well.

Transfer to a small saucepan. Bring to a boil; reduce heat. Cover and simmer 10 minutes.

Stir in peanut butter and cook another minute. Remove from heat and set aside.

For noodles and veggies:

• 1 8-ounce package noodles, I used stir-fry noodles
• 1 pound of veggies I used
• sliced mushrooms
• sliced red bell pepper
• slivered sweet onion
• snow peas
• bamboo shoots
• 1 8-ounce package seasoned tofu, cubed
• 1 tablespoon crushed roasted peanuts for garnish

Cook noodles according to package directions. Add veggies to a nonstick skillet with a tablespoon or two of water to stir-fry without using oil.

Once noodles are done, drain and add them to the stir-fry. Add tofu and the curry sauce and mix, so that everything is coated in the sauce.

Serve garnished with the peanuts. You could also use sesame seeds, lime wedges or cilantro.

Enjoy!!!!!

Smashed Oven-Fried Okra (WFPBNO)

This is SO good!!! I found this recipe in my latest Southern Living magazine and knew I had to make it WFPBNO. The original recipe called for egg, salt and canola oil. This uses none of those things. We are growing okra again this summer and we have more than we know what to do with and I've already picked 1 quart jar and 3 pints. So I've made this about 3 times already. I was just saying how much I missed fried okra and lo and behold, Southern Living came through for me. I bake this delicious okra in the toaster oven so I don't heat up the house. If you give this a try please come back and leave me a comment. 

• 1/2 cup plant milk, I used soy
• 1 egg replacement, I used Bob's Red Mill
• 2/3 cup plain yellow cornmeal
• 2 teaspoons Creole seasoning
• fresh okra pods
• Creole Comeback Sauce (recipe below)

Preheat oven to 450F. Whisk together milk, 1/3 cup water; add the egg replacement and stir well.

Add the cornmeal and creole seasoning to a bowl that will accommodate the okra pods.

Working with 1 pod at a time, place the pod on a clean work surface.

Crush with a rolling pin until split in places. 

Repeat with remaining okra. I only cooked what we were going to eat that night. I have not tried to reheat them yet, but I think they will reheat in the oven just fine.

Set up a dipping station. Dip each pod in the milk mixture. Then add to cornmeal mixture and toss until coated. Then add to a parchment covered baking dish.

Before going into the toaster oven.

Bake until golden brown and crispy on both sides, about 20 minutes in total. Carefully turn them over at the halfway mark. Remove from oven and lightly sprinkle with salt if desired.

I served these with the Creole Comeback Sauce, baked potato covered in queso sauce, sliced tomatoes and fresh corn on the cob.

Creole Comeback Sauce:

Stir together 1/4 cup each homemade mayo, plain vegan yogurt, 1 tablespoon ketchup, 1 teaspoon vegan Worcestershire sauce, and 1/2 teaspoon Creole seasoning in a small bowl. Cover and chill until ready to serve.

Enjoy!!!!!

Kung Pao Tofu II (WFPBNO)

I have a Kung Pao Tofu recipe on the blog, but this one is all made in 1 oven safe dish. It was amazing> If you don't have dried red chilies you can omit this and use more crushed red pepper, if you enjoy some heat.

The pic of my plated dish wouldn't let me edit it. The software said it was corrupt. So the bottom didn't come out the way it should have. Sorry!

I wanted to use a red bell pepper but didn't have a red so I used the small orange salad peppers that we grew along with green bell pepper. But next time I will use a red bell for the beautiful color and sweetness. You will want to make some rice or some type of grain to serve this saucy entre over. 

Sauce:

• 1/2 cup vegetable broth
• 1/4 cup low-sodium soy sauce
• 1/4 cup hoisin sauce
• 1/4 cup maple syrup
• 2 tablespoons dry white wine, I used Pino Grigio
• 2 tablespoon balsamic vinegar
• 1/2 teaspoon dried ground ginger
• 1/2 teaspoon crushed red pepper
• 4 teaspoons cornstarch

Whisk all the sauce ingredients into a bowl until the cornstarch is well mixed in. Set aside.

Ingredients:

• 1 package (16 ounces) super firm tofu, cubed (see notes)
• 2 tablespoon low-sodium soy sauce
• 2/4 cup cornstarch, divided
• 1 cup red bell pepper, cut into bite-sized pieces
• 1 cup green bell pepper, cut into bite-sized pieces
• 1/2 cup green onions, sliced
• 3 cloves garlic, thinly sliced
• 5 dried Thai red chilies, optional for spice
• 1/2 cup dry roasted peanuts
• a drizzle of water or broth

Preheat oven to 450F. Cut the tofu into cubes  approximately the same size. Add to bowl and drizzle 2 tablespoons soy sauce over and mix well.

Add 1/4 cup cornstarch and mix again. Be gentle so you don't break up the tofu.

This will be a little goopy but it's okay.

Add tofu to a oven safe 9x13 baking dish.

Add the bell peppers, green onion, garlic and dried chilies with a drizzle of broth.

Bake for 20 minutes until tofu is slightly brown.

Add the sauce you made earlier and stir. Bake for another 15 minutes, until sauce if thick and bubbly.

Add the peanuts.

Stir dish

Serve with rice, couscous or whatever grain you have chosen. Garnish with white sesame seeds.

Enjoy!!!!

Notes:

• You can add more vegetable if you want, broccoli would make a good choice. 
• If you don't have super firm tofu you can use extra-firm and just press it before proceeding with the recipe.

Buffalo Broccoli (WFPBNO)

I made this to serve with mac and cheese for dinner the other night. It would also be a delicious appetizer. Fresh broccoli dipped in a batter and then panko and baked until crispy, then coated with Frank's Buffalo sauce. Oh my goodness, so yummy! You could also do this with cauliflower for a wonder meal. Just look at that deliciousness. 

• 1 head broccoli, cut into florets
• 1 cup non-dairy milk, unsweetened, I used almond milk
• 1 teaspoon apple cider vinegar
• 3/4 cup all purpose flour
• 1/2 cup cornstarch
• 1 teaspoon salt
• 2 cups Panko bread crumbs, vegan
• Frank's Buffalo Sauce

Chop the broccoli into bite sized florets. Preheat oven to 425F.

Measure milk and add vinegar and give it a stir. Let sit to thicken for a minute.

In a medium sized mixing bowl, stir in flour, cornstarch and salt. 

Add the milk/vinegar mixture to the bowl and whisk to create a wet batter.

In a separate medium bowl add the panko.

Now dip each floret in the batter, let excess drip off and then roll in panko. Add to a parchment lined baking dish. Give each piece a little space

Bake for 15-20 minutes until nice and crispy. You may want to flip them half way through cooking.

Transfer to a serving bowl.

Add the buffalo sauce and give it a toss. Serve immediately as the sauce will get soaked up by the breading and it will become a little soggy. But still delicious.

I served these with homemade mac and cheese for dinner.

Enjoy!

Kale and Butter Beans (WFPBNO)

We love butter beans. I mean what's not to love about these flavorful, tender, buttery beans? This is comfort in a bowl. If you aren't a fan of kale or don't have any you could always use collard greens or mustard green. I served these over leftover mashed potatoes but you can choose your favorite potatoes, pasta or rice for a delicious dinner or a filling lunch. This can be made in about 30 minutes and should serve four. 

• 1 medium sweet onion, chopped
• 1 tablespoon minced garlic
• 1 bunch kale, I used 5 stems, center vein removed, chopped
• 1 can (14 ounces) diced tomatoes, no salt
• 1 cup water
• 3 tablespoons reduced sodium soy sauce
• 1 tablespoon white miso
• 1 tablespoon dried onion flakes
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon Hungarian sweet paprika
• 1/2 teaspoon chipotle powder
• 1 can (15 ounces) butter beans, drained and rinsed

In  a Dutch oven heat 2 tablespoons water and sauté onion. Cook until translucent.

Add the minced garlic and sauté for 45 seconds.

Add all of the dry spices (onion flakes through chipotle powder) and cook for 1 minutes. Add another splash of water if needed.

Add the water, tomatoes, miso, soy sauce and kale. Stir to combine, bring to a boil, then lower to a simmer and add a lid. Simmer covered 3-4 minutes. Remove lid and simmer uncovered for 8-10 minutes.

Add butter beans and bring to a simmer. Cook until kale is tender.

Serve over potatoes, pasta or rice.

Enjoy!!!!