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!!!!

Spicy Stir-Fried Noodles (WFPBNO)

I had a little of this and a little of that in the frig. I wasn't sure how to use it up. I decided to do a stir-fry with noodles, which I seem to have an abundance of these days. So, feel free to use what you have in the frig and whip up this dish. It's not that spicy to me but for those of  you that are sensitive you may want to start with less sambal oelek (chile paste with garlic). You can always add more to your plate and give it a good stir. This made about 6 servings; if you use less veg or more you may get a different amount of servings. 

• 1 recipe Ginger Garlic Tofu
• 1 pound long pasta, I used a thin fettuccini
• 1 heaping tablespoon minced cheater garlic
• 1 head baby bok choy
• 3-4 handfuls baby spinach
• 1 1/2 cups broccoli florets
• 3 tablespoons sambal oelek (chili paste with garlic)
• 2 tablespoons fresh lime juice
• 2 tablespoons hoisin sauce
• 2 tablespoons low-sodium soy sauce 

Be sure your tofu is cooking before you start this dish. Start your water to cook your pasta. Make the sauce: add the chile paste, lime juice, hoisin and soy sauce to a bowl. Taste, if you want it sweet add a drop of  honey or maple syrup. Set aside.

While the pasta cooks add your steam basket the last few minutes and steam the broccoli florets. Once pasta is done remove from water with the broccoli and set the water aside. You may need 1/2 cups or so to thin out your sauce.

To a large pan or Dutch oven add a few tablespoons of water and saute the garlic for 30 seconds, stirring frequently. 

Add the cooked pasta to the pan and stir well.

Add the spinach and broccoli to the pasta. Toss well. Turn off the heat, but leave the pan on the burner.

Add the sauce and toss to combine everything. If it's too dry add a little of your pasta water.

Plate the pasta and add some tofu to your dish. Feel free to garnish with sesame seeds, sliced scallions or some red pepper flakes. I add a squirt of Sriracha to mine.

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!!!!!