Soy Glazed Pasta w/Crispy Tofu & Veggies (WFPBNO)

My local store had asparagus for $1.99 a pound and we love asparagus. So, I bought a bunch with no clue what I intended to do with it. I also had a extra-firm block of tofu that only had 4-5 days until the best by date arrived. I looked at some sauces that could be made and what other veggies I had on hand and came up with this dish. You can always use whatever veggies are in your frig. I think some sweet onion chunks would also be good in this dish. I love the brown rice pasta and buy it when I see it. This recipe used a spaghetti shape. This will definitely go into a regular rotation here. It was pretty quick and delicious.

• 1/2 cup reduced-sodium soy sauce
• 3 tablespoons agave nectar
• 1/2 tablespoon onion powder
• 1 package (16 ounces) extra firm, tofu (mine was not water packed, it was shrink wrapped)
• 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
• 1 1/2 cup snow peas, trimmed
• 1/2 a 1-pound package brown rice spaghetti noodles
• dash of soy sauce
• 1 tablespoon mirin
• 1/2 tablespoon roasted garlic rice wine vinegar
• 1 clove minced garlic
• 2 teaspoons cornstarch
• Garnish: pinch of crushed red pepper, Sriracha hot sauce, sesame seeds

Get your water on for the pasta before you start anything else. In a bowl large enough to hold the tofu and marinade, stir together the soy sauce, agave and onion powder. Add the cubed tofu and gently stir to coat. Let stand until needed, tossing occasionally.

Heat a large non-stick skillet over medium heat. Use a slotted spoon to transfer the tofu to the skillet. Sauté, turning occasionally, until all sides are brown. Reserve marinade.

Your pasta water should be pretty hot by now. Add the asparagus and snow peas to water and cook for 2 minutes. Use a slotted spoon and transfer the veggies to the skillet of tofu. Keep warm.

Cook pasta according to package directions. Once done, drain and add to a large bowl.

Add the tofu and vegetable mixture, as well as a splash of soy to the bowl and toss well.

To a saucepan add the leftover marinade with mirin, vinegar and garlic. In a small bowl add cornstarch to 1 tablespoon cold water and stir until smooth. Add this to the saucepan. Slowly bring to a boil, stirring constantly. Cook until sauce thickens, about 1-2 minutes. Pour the sauce into the pasta/veggie bowl. 

Gently toss until everything is coated in the sauce.

Serve immediately with you choice of garnishes.

Enjoy!!!1

Springtime Asparagus, Potato & Butter Bean Soup

I know some of you probably think it's too hot for a bowl of soup. But, let me tell you, this was amazing. We have had asparagus on sale lately and I wasn't sure what to do with the bunch I bought. I was inspired by some recipes I saw online and did a smash up to come up with this soup. It is so flavorful and Jack declared it a "make again".  If it's too hot where you are be sure to save this one for fall, (but the asparagus won't be as reasonably priced. 

• 1 huge sweet onion, diced (about 1 1/2 cups)
• 5 cups Better Than Bouillon broth (1 teaspoon broth to 1 cup of water)
• 6 cups Yukon gold potatoes
• 2 15-ounce cans butter beans, undrained
• 1/2 teaspoon mustard powder
• 1/4 teaspoon cayenne pepper
• 1 pound asparagus spears, trimmed and cup into 1 inch pieces
• 1 tablespoon dried dill
• Garnish: salt to taste, freshly ground black pepper and sliced scallions

In a large Dutch oven saute the onion in a few tablespoons water or broth. Adding 1 to 2 tablespoons as the onions turn translucent.

Add the broth and the next four ingredients (through cayenne). Increase heat to high and bring to boiling.

Reduce heat, cover and simmer 20 minutes until potatoes are tender. Once potatoes are tender carefully use an immersion blender and blend about 1/4 of the soup to make it thick. Be sure and leave some beans and potatoes whole.

Add asparagus and dill. Cook about 5-6 minutes until asparagus is tender.

Serve with garnishes.

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!!!!

Asparagus and Sun-dried Tomato Quiche

 I saw this quiche recipe and knew I wanted to try my spin on it. I haven't had a good quiche since we went vegan almost 11 years ago. If you make your own crust you could make this WFPBNO. I had a few vegan, but a small amount of oil them, pie crust in the freezer and that's what I used.

• 1 9-inch vegan pie crust, slightly thawed (I set it on the counter while I prepared the rest of the ingredients)
• 1 14-ounce block firm tofu, drained
• 3 tablespoons nutritional yeast
• 1 tablespoon non-dairy milk, I used unsweet Almond Milk
• 1 tablespoon + 1 teaspoon all-purpose flour
• 1 teaspoon dehydrated minced onion
• 1/2 teaspoon apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon liquid smoke
• 1/4 cup sweet onion, chopped small
• 1 cup fresh asparagus, cut into 1" lengths
• 1/4 cup dried tomatoes, chopped (not the ones in oil)
• 1/2 teaspoon dried basil
• 1/3 cup Diaya's Mozzarella

Preheat oven to 350F. In a small skillet heat a couple of tablespoons water. Add onions and cook until translucent.

Add asparagus and tomatoes. Saute about 3-4 minutes. I like my asparagus to still have some bite.

In a large food processor combine tofu, nutritional yeast, milk, flour, dried onions, liquid smoke, apple cider vinegar and blend until smooth.

Transfer tofu mixture to a bowl. 

Add sautéed vegetables, basil and cheese.

Stir everything together.

Spoon filling into your pie crust, smoothing the top.

Bake 35-40 minutes until top is lightly brown and a tooth pick comes out clean.

Allow to cool 20 minutes or so before serving. Serve warm.

I sliced this into 6 wedges. Served with a side salad one day; another day served with a cup of tomato soup. This is delicious and filling. Enjoy!