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!!!

Sushi Bowl with Baked Tofu (WFPBNO)

This is a very basic sushi bowl. Feel free to add whatever veggies you want. I based this on whole food plant based sushi rolls that you can get a places like Publix. No cream cheese, no fish, just wholesome foods. The best part is there is no rolling required. I simply added all the ingredients to a bowl and make spicy mayo and soy/wasabi to top off the dish.

Sushi Rice:

• 1 cup short-grain rice
• 1 1/2 cups water
• 1/2 teaspoon rice vinegar

Toppings:

• 2/3 cup edamame (I couldn't find shelled, so I shelled after cooking)
• 1 carrot, peeled and then ribboned, using the peeler
• 1 scallion, thinly sliced
• 1 small Persian cucumber, julienned
• baked ginger garlic tofu (this recipe will make more than  you need for this dish)
• kelp flakes according to taste (I used about 1/2 teaspoon per bowl)
• 2 tablespoons pickled ginger
• 1 teaspoon black sesame seeds

Spicy Mayo:

• 1/3 cup mayo
• sriracha to taste (I like it hot!)

Stir those two ingredients together and taste. Start with a small amount of Sriracha until you get it to the heat level that you enjoy.

Start your rice before you do anything else and cook according to package directions.

Soy/Wasabi:

• 1/3 cup reduced-sodium soy sauce
• wasabi paste

Mix these two ingredients into a ramakin. Start with a small amount of wasabi and keep tasting as you add more until you get the heat level you enjoy. Be sure to stir it up well.

Place the rice on the bottom of your bowl. Then add half of the Toppings to each bowl. This makes two bowls. The tofu will make enough for 4 bowls. We just ate the leftover tofu as a snack later in the day and dipped it in both sauces as we popped them nuggets into our mouths. 

Enjoy!!

Stir-Fried Noodles with Vegetables (WFPBNO)

I had a package of Lo Mein Noodles in the pantry that I was wanting to use/try. I looked around to see what I had in the freezer/frig and came up with this delicious stir-fry. This is a pretty quick meal to make; I think it was about 30 minutes. Be sure to get your water on to boil before you begin cooking. Also, be sure to prep all your ingredients since stir-fries come together so fast. Let me know if you tried this or if you used different veggies.  Feel free to sub out any of the vegetable for ones you have on hand.

Sauce:

• 1/3 cup low-sodium soy sauce
• 1/3 cup vegetable broth
• 1/4 cup maple syrup
• 2 teaspoons fresh ginger, grated
• 2 cloves garlic, minced
• 2 teaspoons cornstarch

Stir-Fry:

• 1 8-ounce package wide Lo Mein Noodles
• 1/2 sweet onion, thinly sliced
• 1 package edamame peas cooked according to package directions (I didn't have shelled ones, so I microwaved them, let them cool a bit and shelled them)
• 1 cup 1-inch pieces asparagus
• 1/2 cup carrots, shredded (pre-shredded)
• 1/2 cup baby bella mushrooms, sliced
• Fresh black pepper
• Sesame seeds

Be sure to get that water started for the pasta before you begin. Saute the onion in a couple of tablespoons water in a non-stick skillet. Cook for 3-4 minutes until soft.

Add the remainder of the vegetables to the skillet. Toss occasionally and add more water, a tablespoon at a time, if needed.

All all of the sauce ingredients to a small sauce pan. Cook over medium heat about 5 minutes until it has thickened. Set aside.

After cooking the vegetables for a few minutes (don't overcook them). Add the Sauce; cook about 2 more minutes until it's hot. 

Add the noodles and gently toss until everything is coated in the sauce.

Serve with black pepper and black sesame seeds.

Enjoy!!!!

Spicy Chili garlic Edamame

 Ya'll know we love the heat, give me some spicy food. If you aren't a fan just use much less of the chili garlic sauce. We have made this for a snack, as a side dish an as an appetizer. So fast and easy using frozen steam in bag in shell edamame. Go make it now!!!! Seriously, it's so easy it's not even a "recipe" - LOL

• 1/4-1/2 coarse salt
• 2 tablespoon chili garlic sauce
• 1 bag steam-in-bag whole edamame

Steam the edamame according to the package directions. Pour into glass bowl.

Add salt and stir.

Add the chili garlic sauce and stir well. Consume immediately!

Enjoy!!!