Vegetable Lo Mein

This recipe made a big bowl of lo mein, so be prepared for leftovers. These reheat well since they don't have to be steaming hot to enjoy. Feel free to sub out some of the veggies for things you have on hand. This is definitely a make-again dish.

Sauce:

• 1/2 cup Braggs (my dish was a little salty so you may want to use less braggs and add something else, broth, water, etc for the extra liquid)
• 1 tablespoon Sirachi
• 2 tablespoons brown sugar
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• 1 teaspoon sesame oil
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon ground black pepper, or to taste

Other ingredients:

• 2/3 box fettucini noodles
• 2 tablespoons coconut oil (or oil of your choice)
• 1 stalk celery, sliced
• 1/2 red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/2 head cabbage, thinly sliced
• 1 cup carrots, shredded
• 1/2 cup mushrooms, chopped

In a medium bowl combine all sauce ingredients and mix well. Set aside.

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

In a large skillet heat oil over medium heat. Add celery, onion and bell pepper. Cook 5-6 minutes.

Add cabbage, carrots and mushrooms to skillet. Saute for another 2-3 minutes.

Dump pasta into a large bowl.

Add veggies to the pasta and toss well.

Pour sauce into bowl and combine well.

Enjoy!

Asian Lettuce Salad

I made this salad for our lunch last weekend. I just layered everything on a plate, poured the dressing over the salad and it was delicious. It was really a filling salad with the rice and edamame. I think it would make a great layered salad in a mason jar like the ones I keep seeing on Pinterest and online.

• 1 package steam-in-bag brown rice
• 1 cup frozen shelled edamame
• 3 cups spring mix salad greens
• Honey & Ginger salad dressing
• 1 can mandarin oranges, drained
• 4-5 radishes, sliced (depending on size)
• 2 tablespoons soy nuts

Prepare rice and edamame according to package directions. Set aside.

Grab two dinner plates. Divide rice between the two plates:

Next add a layer of the greens:

Top this with the steamed edamame:

Divide the mandarine oranges between the two salads:

Top with radish slices.

Sprinkle with soy nuts:

Finally add the dressing to your liking:

 Dig in -- Yield: 2 servings.

Cajun Hot Bloody Mary

I love a good Bloody Mary, a good and HOT Bloody Mary. If you aren't into real spicy food just mix some vodka with the Zing Zang, ganish it and call it a drink. If you are into a little heat, make this pitcher of Bloody Mary's. In fact as soon as this blog is posted, guess where I'm heading... um hum.

• 3 cups Zing Zang (this is a premade Bloody Mary mix that is the best on the market IMHO)
• 1 1/2 cups vodka
• 3 tablespoons fresh lemon juice
• 3 tablespoons fresh lime juice
• 2 tablespoon prepared horseradish
• 1 tablespoon Worcestershire sauce
• 4 teaspoons hot sauce (I love me some Frank's)
• 2 teaspoons Creole Seasoning
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne
• Pickled okra, green olives, cocktail onions, etc for garnish

Combine all ingredients (except garnish) in a pitcher and stir to combine. Refrigerate until well chilled. Serve over ice with garnish.YUMMY!

Tempeh, Potato and Vegetable Red Curry

I love curries, the rich coconut flavors with fresh veggies and I usually serve it over rice so the rice can soak up all those wonderful flavors. You can substitute whatever veggies you have on hand: onions, eggplant, carrots, sweet potato, any kind of peppers, summer squash, green beans, peas, broccoli, cauliflower, etc!

• 8 small red potatoes, quartered
• 1 pound asparagus
• 5-6 baby bellas, cubed
• 8 ounces tempeh cubes
• 1 red bell pepper, chopped - not too small, you want a good mouth sized piece
• 2 teaspoons Braggs
• 3 - 4 Tablespoons red curry paste
• 1 can coconut milk
• 1 1/2 cups soy milk (or your favorite milk alternative)
• 1 tablespoon sriracha, put the bottle on the table to add more! I did

In a steamer basket over boiling water add potatoes and tempeh and until the potatoes are fork tender (anywhere from 5-10 minutes depending on how large the pieces are.)

While that steams make your sauce: whisk the curry paste, soy sauce, coconut milk, siriracha and soy milk together in a medium sized bowl.

Snap off the tough woody ends of the asparagus spears and discard them. Chop the tender stalks into 1-2" pieces. Heat a large nonstick skillet over high heat. Saute the asparagus, mushrooms and bell pepper for 3 - 4 minutes. 

Add in the sauce mixture, potatoes and tempeh.

Bring to a boil and then immediately turn the heat down and simmer. Simmer for 5 - 10 minutes. Serve over cooked rice for a wonderful, filling one-pot wonder dish.

Mushroom Etouffee

I know it's been too hot to think of soups and one pot wonders of bubbling bliss. But I miss one pot wonders of yummy! I came across a recipe on Meatless Monday and based this recipe on it. So, I made a pot of basmati rice and this Etouffee for dinner. My husband even commented on how flavorful the broth was. Next time I make this I'll use the entire 8 ounce package of baby bellas.

• 1/4 cup olive oil
• 1/4 cup all purpose flour
• 1 cup onion, diced
• 1/2 green bell pepper, diced
• 1 stalk celery, diced
• 3 cloves garlic, minced
• 1 (15 ounce) can diced tomatoes
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1 teaspoon thyme
• 2 teaspoons Old Bay seasoning
• hot sauce, to taste
• 3 cups vegetable broth
• 1/2 package baby bella mushrooms, quartered (next time I'll use the entire package, you should do that now)
• 1 bay leaf
• juice of 1/2 lemon
• 4 scallions or green onions, green and white parts, chopped
• cooked rice

 

Heat the oil in a medium saucepan over medium heat. Test the oil’s temperature by sprinkling a little flour into the pan. When the flour sizzles, the oil is hot enough for the rest of the flour. Whisk in the flour, turn heat down to medium-low and cook, stirring constantly, for 15-20 minutes, or until the roux is a deep caramel color. (sorry I forgot to take a pic)

Stir the onion, celery and green peppers into the pan. Continue to cook, stirring, for 3-5 minutes, or until the vegetables begin to become softened.

Add the garlic, stir and cook 2-3 minutes more, or until the garlic becomes fragrant.

Add the tomatoes to the pan. Season the vegetable tomato mixture with the black pepper, salt, cayenne pepper, thyme, Old Bay and hot sauce to taste. Simmer, stirring occasionally, for 15 minutes, or until the sauce reduces slightly.

Add the mushrooms, broth and the bay leaf to the pan.

Cook for another 10-15 minutes, or until the mushrooms are tender. Top with fresh squeezed lemon juice and scallions. Serve over cooked rice.

Black Bean-Stuffed Poblanos

You know that Spanish Rice I made the other day. Well I wanted to serve the leftovers and I like my leftovers re-purpose my leftovers. So, how about we stuff some Poblano peppers and serve them on a bed of the rice. This was so wonder and it actually came together fairly quickly since the rice just had to be reheated.  Imagine this for dinner:

• 2 cans black beans, rinsed and drained
• 1 teaspoon olive oil
• 1 Vidalia onion, chopped
• 2 cloves garlic, minced
• 1 can beer
• 1 canned chipotle chile in adobo, chopped
• 1/2 teaspoon ground cinnamon
• 6 poblano chiles
• 1 package Daiya Pepper Jack shredded cheese
• juice of 1/2 lime
• 1 cup cherry tomatoes, chopped
• 1 tablespoon olive oil
• 1/2 cup chopped fresh cilantro
• 1 recipe of Spanish Rice

In a large non-stick skillet sauté the onion and garlic in olive oil until onion is just soft. 

Add the beans, beer, chipotle and cinnamon and simmer until much of the liquid is absorbed, around 20 minutes.

Preheat the oven to 425 degrees.  and set the beans aside. Grease a large cast iron skillet with a small amount of olive oil. Cut a slit down the length of each poblano. Use your fingers and a paring knife to remove and discard the membranes and seeds from each pepper.

To the skillet add the shredded Jack, lime juice and chopped tomatoes.

Stir everything up well.

Use a spoon to fill each pepper with this bean mixture.

Drizzle the peppers with olive oil.

Bake for around 25 minutes, until the tops are roasted and golden and the pepper is tender all around.

Serve peppers immediately, with the slit side up on a bed of Spanish Rice and garnished with Toffuti Sour Cream and a few springs of cilantro.

Enjoy!

Spanish Rice

This is a wonderful side dish with any Mexican or Tex-Mex dish. I used it under a stuffed poblano pepper (recipe to be posted later in the week). Any way you serve it -- it's easy, fast and deliciously full of flavor.

• 1 can (14 1/2 oz) tomatoes
• 1/2 cup Vidalis onion, sliced
• 1/3 cup green bell pepper, finely chopped
• 2 tablespoons vegan margarine
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons sugar
• 1/4 teaspoon pepper
• 1 bay leaf
• 1/2 cup basmati rice

Drain and coarsely chop tomatoes, reserving liquid. Add water to liquid to make  1-1/3 cups. Set aside. Saute onion and green pepper in margarine in medium saucepan until tender. Add tomatoes, liquid, salt, sugar, pepper and bay leaf. Bring to a boil. 

Stir in rice. Cover tightly and simmer 20 minutes. Remove from heat. Let stand covered until all liquid is absorbed, about 5 minutes. Remove bay leaf before serving.

I served this for dinner under a Stuffed Poblano Pepper, recipe will be posted later this week.