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!!!!

Chickpea Salad with Curry Peanut Dressing (WFPBNO)

I got the idea to try this from a couple of different recipes I saw online. I really like how this turned out and it's so easy to make. I've already made it twice and the leftovers are delicious. I added my baked ginger garlic tofu to this to bump up the protein content and to keep us full longer. You probably have most of these ingredients in your fridge and pantry. Go ahead and make this delicious salad during these scorching days of June. It's really nice to be able to open up the frig and have something quick and delicious ready to eat. 

For the Salad:

• 1 red bell pepper, diced
• 1 cup shredded carrots
• 2-3 cups shredded green cabbage (red would also be pretty)
• 1 15-ounce can chickpeas, rinsed and drained (keep that aquafaba for something else)
• 1/2 cup chopped cilantro
• 1/4 cup sliced green onions
• 1 jalapeno, seeded and diced

For the Dressing:

• 1/4 cup smooth peanut butter (I buy one that only has peanuts as an ingredient)
• 1 tablespoon freshly grated ginger
• 1 clover garlic, minced (I buy pre-minced garlic)
• 1 tablespoon rice vinegar
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon yellow curry powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground turmeric
• 3 tablespoons warm water, to thin the dressing
• a few grinds of black pepper

In a large bowl, add bell pepper, carrot, cabbage, chickpeas, cilantro, green onion and jalapeno.

In a small blender or small bowl, mix the dressing ingredients. Be sure to add the water and if needed add a little more so it's the consistency you like. The leftovers will be a little looser as the water in the cabbage will release.

Pour the dressing over the salad.

Mix well. 

I chose to add mine to a small, pretty bowl for serving. I kept the tofu separate and added some to each bowl as we served the salad. Garnish with cashews or peanuts, more cilantro and the tofu if using.

Enjoy!!!!

Peanut & Tofu Noodles (WFPBNO)

This quick and easy pasta dish comes together in about 30 minutes. Be sure to get all of your ingredients out and veggies prepped before beginning. The tofu takes the longest to cook so get that started before you begin anything else other than getting your pot of water going to cook the pasta. This peanut sauce is so good you could use it for many dishes including as a salad dressing. This should make about 6 servings.

Ingredients:

• 8 ounces brown rice spaghetti noodles
• 1/2 cup carrots, shredded
• 1/2 cup cabbage, shredded
• 1 red bell pepper, thinly sliced
• 1 recipe of Baked Ginger Garlic Tofu

Peanut Sauce:

• 1/2 cup creamy peanut butter, mine is only peanuts and salt
• 2 tablespoons low sodium soy sauce
• 1 teaspoon sriracha
• 1 teaspoon maple syrup
• 2 tablespoons garlic rice vinegar, or sub plain rice vinegar
• 1 heaping tablespoon minced garlic
• about 1 teaspoon ginger, grated
• 1/4 teaspoon onion powder
• 1/3 cup hot water, if the sauce is too thick after mixing add more water 1 tablespoon at a time

While the tofu is baking and the water is coming to a boil make the peanut sauce. Mix all sauce ingredients in a bowl and whisk until smooth.

Cook pasta according to package directions and drain. Mix pasta and veggies in a large bowl. Toss.

Add peanut sauce to the large bowl, toss well and then transfer to aa pretty serving bowl or tray.

You can garnish with sliced scallion, sesame seeds, sliced limes or leave plain.

Plate it up and add the tofu to each dish.

This is a very filling, tasty dish. Give it a try and then leave me a comment on your thoughts.

Cabbage Roll Soup (WFPBNO)

I bought a huge head of cabbage at the store and have made 3 different recipes out of it. This was the last of the cabbage. I know I've said again and  again how much I enjoy soup. This was no exception. This soup is really easy to throw together, uses one pot and leftovers reheat nicely.  All of the ingredients are probably in your pantry and frig with the exception of the cabbage which is now in season and is so inexpensive. Give it a try and let me know what you think. 

• 1/4 cup water
• 1 can drained lentils
• 1 medium sweet onion, diced
• 1 tablespoon minced garlic
• 4 cups chopped green cabbage
• 2 medium carrots, sliced
• 4 cups vegetable broth, I love Better Than Bouillion
• 3 8-ounce cans tomato sauce
• 1/2 cup white rice, uncooked
• 1 bay leaf
• 3 tablespoons coconut sugar
• chopped fresh cilantro for garnish

In a large Dutch oven add the water, onion and garlic and cook until onion is tender.

Add the lentils, cabbage, carrots, tomato sauce, broth, rice, bay leaf and coconut sugar. Stir well.

Bring soup to a simmer and cook for about 25 minutes. Stir frequently to keep the rice from sticking. 

Check to make sure rice is cooked through. 

Remove bay leaf and serve with chopped cilantro. I used part of a baguette and made cheese toast on the side.

Enjoy this healthy and hearty soup. Makes 6 servings.

Spicy Lima Beans and Cabbage (WFPBNO)

I bought a huge head of cabbage from a produce stand on the way home from the beach last Thursday. I made some soup (blah) out of some of it and was looking for a way to use more and some leftover rice in the frig. This dish is based off a recipe by the same name in Dr. McDougall's Starch Solution book. I made a few tweaks and I will definitely be making this dish again. It is so simple yet it doesn't skimp on flavor. 

• 2 1/2 cups frozen lima beans
• 2 1/2 cups shredded cabbage
• 1/4 cup water
• 1/2 tablespoon reduced-sodium soy sauce
  
• 1 tablespoon of saltfree spice mix (I have a blend of dehydrated veggies with a grinder)
• 1 tablespoon sambal oelek
• 1 1/2 cups frozen corn kernels
• 3 cups cooked rice (I had leftovers in the frig)
• Cheese sauce to garnish

If you don't have leftover rice start cooking rice before you begin. In a large skillet with a lid add lima beans, cabbage, water and soy sauce. Cook about 2-3 minutes until vegetables begin to soften.

Add the spice mix and sambal and cook about 3 minutes longer. Stir well.

Add the corn and cook, stirring occasionally for 2-3 minutes.

Stir in the rice and gently stir until the rice is fully incorporated into the dish.            

Continue to cook until the rice is heated through and the vegetables are tender.

Serve immediately.

I topped mine with Chuck's Cheese Sauce that I had made earlier in the day.

Enjoy!!!

Chickpea Taco Bowl

This easily made bowl has lots of flavors and textures. This made 2 big bowls for our lunch. You can always substitute my ingredients for what you have at home, brown or white rice instead of yellow, green cabbage or kale instead of red cabbage, etc. These chickpeas are so good I think they would be great in a burrito or on any salad to add a little extra protein. 

For the chickpea taco filling:

• 1/2 small sweet onion, chopped
• 1/4 green bell pepper, chopped
• 1 tablespoon minced garlic
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 cup water mixed with 1 teaspoon vegetable base
• 1 package low-sodium taco seasoning
• 2 tablespoons of your favorite salsa
• 2 tablespoon cilantro leaves

For bowl:

• 1 small head organic romaine lettuce
• 1 cup cooked yellow rice
• 1 avocado, diced
• a handful of cherry tomatoes
• 1/2 cup red cabbage, sliced into thin strips
• 1 ear grilled corn on the cob
• Cilantro Lime Avocado dressing

In a large nonstick skillet heat a couple tablespoons of water. Add onion, bell pepper and garlic. Sauté until onion is translucent.

Add chickpeas, vegetable broth, taco seasoning and salsa. Stir and bring to a boil. Lower heat to simmer and cook uncovered while you prep the other ingredients.

Prep the vegetables needed for the bowl.

Stir chickpeas occasionally and continue to cook until most of the liquid is gone. Once done add the cilantro and stir.

To make a bowl divide lettuce between 2 bowls. top with chickpea taco filling, rice and veggies.

Garnish with sliced limes and chips if you want.

Enjoy!!

Cabbage & Onions (WFPBNO)

This was a yummy cabbage, onion and homemade Italian sausage dish. Serves about 4 adults. I really love cabbage and this was a change of pace to my normal sauteed cabbage. I love yellow mustard on cabbage; if you haven't tried it before - give it a try.

• 6-7 cups green cabbage, sliced real thin
• 2 Italian sausages, sliced (I made these a few days prior)
• 1 sweet onion, large dice
• 1 tablespoon caraway seeds
• 2 teaspoons onion powder
• 2 teaspoons smoked paprika
• 1 tablespoon nutritional yeast
• 2 small red jalapenos, sliced (my plant has almost stopped producing, so the peppers are small)
• 4-5 grinds black pepper
• 4-5 fingerling potatoes, roasted, sliced (optional)

Preheat a large skillet and saute the onion in a bit of water until translucent. Add water as  needed.

Add chili pepper and caraway seeds. Continue cooking until onion starts to brown. Add water as needed.

Stir in cabbage and cook until cabbage starts to wilt.

Sprinkle with spices (paprika, onion power and nutritional yeast). Stir well. 

Add the sausages and stir. Continue to cook and add water if needed to keep from sticking. You want the sausages to get heated through and the cabbage to have a little color.

I had some already cooked fingerling potatoes. I sliced them and heated them in the microwave, as a side.

Serve the cabbage with a side of fingerlings.

I love cabbage smothered in yellow mustard. Ummmm.

Enjoy!!!