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.

Eggroll in a Bowl (WFPBNO)

I had an extra bag of coleslaw mix in the frig. I didn't want it to go bad so I looked for a few recipes online and got the idea for this dish. I really enjoyed it with the slight spice from the chili garlic sauce and the hint of sweet from the maple syrup. You could add some tofu to this to boost the protein and make it go a little farther. Next time I make it I will do that extra step. This was pretty quick, be sure you have all of your ingredients out and prepped before you begin cooking. I think this took about 15 minutes, maybe 20 to make. 

The first step is to get your small pot of water on to boil to cook your ramen noodles. I forgot to take a picture of that. But use  your favorite block of ramen and cook according to the package directions. I used Lotus Foods organic brown rice and millet. Cook, drain, rinse and set them aside.

Let's get going...

• 1 ramen cake
• 1 large sweet onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon ground ginger
• 2 tablespoons rice vinegar, divided
• 1 bag (16 ounce) coleslaw mix (just cabbage and carrots)
• 1/4 cup low-sodium soy sauce
• 2 tablespoons pure maple syrup
• 1 tablespoon chili garlic sauce
• Garnish: sliced scallions, chopped peanuts, sriracha

Be sure you have your ramen going. Add a large nonstick skillet over medium-high heat. Once hot add onion, garlic, 1 tablespoon rice vinegar and ground ginger. Stir with a wooden spoon and cook until onion is translucent. Add a tablespoon of water if needed to keep it from sticking.

Add the coleslaw, soy sauce, maple syrup, chili garlic sauce and the remaining tablespoon rice vinegar. Toss all the ingredients together. Cook for about 5 minutes.

Add the ramen noodles and stir well to combine.

Remove from heat and add green onions and chopped peanuts.

Plate it up, or bowl it up.

Add a squirt of sriracha and devour.

Enjoy!!!

Instant Pot Taco Pasta (WFPBNO)

I saw this recipe online and it sounded delicious. So, I decided to make it WFPBNO.  Use Brand New Vegan or whoever has your favorite WFPBNO cheese sauce. I didn't have the time to make it and cheated and used Daiya shreds. They are no WFPBNO. I used black beans for my protein and used Dr. McDougall's enchilada sauce. They are all online for free. I'm trying to find more instant pot recipes during these hot days of August. This was super simple; you probably have everything in your pantry or freezer to make it. Dinner in less than 30 minutes!!! Flavors were spot on!

• 1 cup diced sweet onion
• 1 tablespoon cheater garlic (the stuff in a jar in the produce isle)
• 1 1/2 cups water
• 2 cups enchilada sauce
• 1 (10 ounce) can Rotel
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 3 cups medium pasta shells
• 1/2 cup frozen corn, thawed
• 1/2 cup canned black beans
• a couple of handfuls of cheese shreds or a WFPBNO cheese sauce
• Garnishes: avocado, salsa, jalapenos, lime juice, cilantro

Set the Instant Pot to sauce and add a couple of tablespoons of water. Once the water is bubbling add the diced onions. Saute until tender.

Add the garlic and cook another 30 seconds or so. Turn off.

Add the water, pasta, enchilada sauce, rotel, chili powder and cumin. I also added a few dashes of hot sauce. Stir well. 

Lock the lid and be sure the valve is set to sealed. Set Instant Pot to 3 minutes. Once it beeps, release the pressure by turning the valve to release to let the steam out. Stir well.

Add the corn and black beans and mix well.

Add the cheese or cheese sauce. 

Return the lid to the pot and let it sit for 2-3 minutes. You want the corn and black beans to warm up and the cheese to melt or get warm. 

Plate up with your garnishes and enjoy!!!!

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!!!!!