Quinoa & Tofu Burrito Bowl (WFPBNO)

We went through a 'bowl' kick for a little bit. It's so easy to prep a few things that compliment each other and arrange it all in a bowl and top with a dressing. You can add what you like and substitute for the veggies you have in your kitchen. These are a great way to have company for dinner, as each person can build their own bowl. This bowl is made out of simple everyday ingredients. I'll post the recipe for the Chipotle Lime Dressing later in the week. It was really delicious. But you could use your favorite salsa to top this off or instead of cubing your avocado, make some guac to top it off.

• 1/2 red onion, diced
• 1 clove garlic, minced
• 1 cup quinoa
• 2 cups vegetable broth
• 1 14-ounce can diced tomatoes, undrained
• 1/4 teaspoon dried oregano
• 14 ounces baked tofu
• 1 pint cherry tomatoes, halved
• 1 head romaine lettuce, chopped
• 1 avocado, diced
• Chipotle Lime Dressing
• pickled jalapeno slices, garnish

Heat a large pot over medium-high heat. Add a couple tablespoons water and the onion. Saute until onion is fragrant, about 5 minutes.

Add garlic and cook another minute or two.

Add quinoa and toast for a couple of minutes. Stirring often.

Add the stock, tomatoes with the liquid and oregano. Bring to a boil then reduce heat to a simmer and cover. Cook about 15 minutes until liquid has been absorbed by quinoa.

Give it a good stir.

Divide quinoa among four bowls. Top each bowl with lettuce, tomatoes, baked tofu and avocado. Drizzle with dressing and top with pickled jalapenos.

Enjoy!!!!

Thai Noodles (WFPBNO)

These noodles were amazing. I used a frozen stir-fry blend that I picked up from  Aldi's. I know all grocery stores carry these types of blends. But if you have sugar snap peas, cauliflower, mushrooms, carrots, broccoli, etc. you could make your own blend. I always say the trick to delicious Asian food is the sauce. This sauce was delicious! If you don't have vegan oyster sauce just use low-sodium soy with a tiny splash of molasses. 

Sauce Ingredients:

• 3 tablespoons low-sodium soy sauce
• 1 tablespoon maple syrup
• 2 tablespoons fresh lime juice
• 4 cloves minced garlic (2 teaspoons)
• 1 tablespoon vegan oyster sauce

Noodles:

• 8 ounces Lo Mein Noodles
• 1 12-ounce package frozen Asian style vegetables
• 2 green onions, chopped
• 3 tablespoons roasted peanuts, chopped
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges

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

In a large skillet combine all the sauce ingredients with a 1/4 cup water. Bring to a boil over medium heat.

Stir in the frozen vegetables and cook until crisp tender, about 5 minutes.

Toss well to coat the veggies in that delicious sauce.

Add the cooked noodles and toss to coat. Heat about 2-3 minutes.

Serve with green onions, chopped peanuts, cilantro and lime wedges.

Enjoy!!!

Creamy Pasta Salad (WFPBNO)

Pasta is one of my favorite things to eat. Fix it any way and I'm down. I do love a good pasta salad. This was so good and having it in the frig to add to to a quick lunch or even for an afternoon snack was ideal. of course you can use the veggies you have on hand or add some extras like mushrooms or chopped spinach. 

• 10 ounces whole grain rotini
• 1 orange bell pepper, chopped
• 1/2 red onion, chopped
• 1/2 cup cherry tomatoes, quartered (if your tomatoes are small just cut them in half)
• 1 Persian cucumber, quartered and sliced
• 3/4 cup dill pickle relish
• 1/2 cup black olives, sliced or quartered
• mayo

Cook pasta according to package directions. While it cooks prepare all of the veggies in a large bowl.

Once pasta is done, drain and rinse to cool it off. Add pasta to bowl with veggies and give it all a good stir.

Add your homemade, oil free, dairy free mayo. I used about 2/3 a cup. Remember this is a creamy pasta salad so add the amount that you like.

Serve as a side dish to a cookout, next to a sandwich or a bowl of soup. This can be garnished with sunflower seeds or a sprinkle of nutritional yeast. 

Simple and delicious!