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!!!!!

Thai Stir-Fry (WFPBNO)

 This meal comes together pretty quick. Be sure you have all of your ingredients prepped before you begin cooking. Feel free to substitute other veggies instead of what I have listed. You want to use up the veggies in your frig! If you don't have coconut sugar you can sub brown sugar, if you don't like heat leave out the jalapeno, I deseeded mine and it wasn't hot at all. I served this stir-fry with an Asian salad mix I bought from my local grocery store. Enjoy and have fun in the kitchen!!

• 1/2 cup sliced sweet onion
• 1 heaping tablespoon pre-minced garlic
• 1 jalapeno, thinly sliced
• 5 ounces thinly sliced baby bella mushrooms
• 1 tablespoon reduced-sodium soy sauce
• 2 cups vegetable broth
• 6 ounces rice noodles, wide as you can find

-------------------------------------------------------

• 1/2 bell pepper, sliced - I used red
• 1 cup chopped broccoli
• 2 1/2 tablespoons reduced sodium soy sauce
• 1 teaspoon molasses
• 1 tablespoon vegan oyster sauce
• 2 teaspoons coconut sugar
• 1 teaspoon corn starch
• 2 tablespoons Thai basil
• sliced green onion, for garnish
• I also made a batch of oven baked tofu to go with this.

Heat a couple of tablespoons of water in a large non-stick skillet. Add onion, garlic and jalapeno and cook until onion is translucent. 

Add mushrooms and cook 3 minutes.

Add 1 tablespoon soy sauce and the broth.

Bring to boil.

Add the pasta and press them under the water. Cook covered if you can; mine try to steam up and I had to uncover them and stir, repeatedly. Cook based on package directions for length of time.

Stir the rest of the soy sauce, molasses, oyster sauce, sugar and corn starch into a small bow. 

Add the veggies to the stir fry and give it a good stir. 

Add the mixture from the bowl to the stir-fry and stir until thickened. Add the Thai basil and green onions. Stir and then serve.

Serve, garnished with the tofu. I had a prefab Asian salad that I served on the side. 

Enjoy!!!

Pad See Ew (WFPBNO)

I love ethic dishes. They are so easy to make WFPBNO and are very versatile. Asian restaurants are one of my favorites: Thai, Chinese, Japanese!! I took a recipe for Pad See Ew and made it oil free, used tofu instead of meat, used regular broccoli instead of Chinese broccoli and added some extra veggies. This was so good I've already made it twice and I'm ready for more! This dish makes four servings, with extra tofu. We just go ahead eat a quarter of the tofu with each bowl. Be sure to save your broccoli stems, use your potato peeler and peel off the outer, tougher stem, then slice thin and add it to skillet with the other veggies. You paid for that stem, eat it!

• 8 ounces wide Lo Mein noodles

Sauce:

• 2 tablespoons vegan oyster sauce
• 3 tablespoons low sodium soy sauce
• 2 teaspoons organic coconut sugar
• 2 teaspoons roasted garlic rice vinegar

Begin water for cooking noodles and begin baking the tofu. Stir all the sauce ingredients into a small container and set aside.

Stir-Fry

• 1 14-ounce package extra firm tofu, pressed and cubed, baked
• 1 small stem broccoli
• 1/2 red onion, sliced
• 1 cup snow peas
• 1 heaping tablespoon minced garlic

Cut the broccoli into bite-sized florets and peel, and sliced stems, slice the onions. Have all of your veggies ready before you begin cooking.

Cook noodles according to package directions. Drain and add to a pot of cold water so they don't stick together, while you cook the veggies.

Add a tablespoon or two of water to skillet over medium heat. Add all the veggies to the skillet. Cook and toss until they are semi tender. I covered my skillet to help them steam. Add garlic when almost done.

Drain the noodles and add them to the skillet. Stir well.

Add the sauce you made earlier and toss everything well. Cook for 1-2 minutes until noodles are hot.

Serve, garnished with black sesame seeds and a little Sriracha sauce.

Enjoy!!

Snow Pea, Broccoli & Beefless Stir-Fry

I love a good stir-fry for dinner. First, they are quick meals, secondly they let you get rid of the excess produce in the frig and lastly they reheat easily. I had snow peas, broccoli, mushrooms and I always have garlic and onion on hand. I used Beyond Beef Steak tips to make this dish, so it's not WFPBNO. But, if you have some tofu or soy curls on hand you could use them for a WFPBNO recipe. This has been placed on our regular rotation for a bit; it's that delicious. So, go make you some using what you have on hand.

• 1/2 cup reduced-sodium soy sauce
• 1/2 cup sherry
• 2 tablespoons cornstach
• 2 teaspoons coconut sugar
• 2 cloves garlic, mined
• 1 package Beyond Steak tips
• 1/2 pound fresh mushrooms, sliced
• 1 medium sweet onion, cut into thin wedges
• 1 cup snow peas
• 1 cup broccoli florets
• Hot cooked rice

In a measuring cup, whisk soy sauce, sherry, cornstarch and sugar.

Put 1/4 cup of this into a large bowl. Add garlic and beef tips; toss to coat. Let stand a few minutes.

Heat a large non-stick skillet over medium high heat. Add the beef tips and stir-fry 2 minutes, stirring frequently to keep from sticking. Remove to a bowl and set aside.

To the same skillet add mushrooms and onions. Cook until mushrooms are tender.

Add snow peas and broccoli. Cook 2-3 minutes until crisp-tender. If need add a tablespoon of water to keep from sticking.

Stir soy sauce mixture into pan. Bring to boil and cook 1-2 minutes until the mixture thickens. Return beef to the pan and heat through. Stirring occasionally. 

Serve with rice and garnish with sesame seeds and/or sliced scallions.

Enjoy!!

Broccoli & Chickpea Stir-Fry (WFPBNO)

This flavorful stir-fry comes together really quick. You can have dinner on the table in 30 minutes or less. The sauce is a delicious garlic and ginger sauce that slightly thickens upon cooking due to the cornstarch. Be sure to get your rice or whatever you want to serve it over started before you begin the stir-fry. Yummy flavors for sure in this dinner and leftovers heat up easily.

Stir-Fry:

• 1 onion, diced (my homegrown onions were small so I used 2 you want about 1 cup)
• 2 tablespoons garlic, minced
• 1 heaping tablespoon fresh ginger, minced
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon smoked paprika
• black pepper to taste
• pinch of cayenne pepper (optional)
• 1 medium head of broccoli, cut into small florets
• 1/3 cup vegetable broth
• 1 (15-ounce) can chickpeas, rinsed and drained
• Cooked rice for serving

Sauce:

• 1/2 cup water
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons maple syrup
• 1 tablespoon cornstarch

Add a small amount of water or broth to a non-stick skillet. Heat, then add onion, ginger, garlic and all the spices. Saute for 3-4 minutes.

While it's cooking add all of the sauce ingredients and mix well. Set aside.

Add broccoli and vegetable broth to skillet. Cook until broccoli begins to get tender. About 8-10 minutes.

Pour the sauce into the pan and add the chickpeas. Stir well. Bring to a boil until sauce simmers for a few minutes.

Serve over cooked rice or grain of your choice.

Enjoy!!!

Ginger, Soy Curl & Green Bean Stir-Fry (WFPBNO)

This stir-fry was so good and it comes together pretty quick, as most stir-fries do. If you don't have green beans are aren't a fan you could sub some broccoli. You may be able to use sliced zucchini, but it won't take long to cook so be sure not to turn it into mush. I made basmati rice to serve this stir-fry over and it was delicious! The sauce was a little loose so next time I would use 1 1/2 tablespoons cornstarch. I prefer a thicker sauce.

Sauce:

• 3 tablespoons low-sodium soy sauce
• 4 teaspoons cornstarch
• 1 tablespoon hoisin sauce
• 1 tablespoon chili garlic sauce
• 1 1/2 cups vegetable broth

Combine all sauce ingredients in a small container. Set aside.

Stir-Fry:

• 1/4 cup green onions, white and green parts, sliced
• 2 tablespoons peeled, minced fresh ginger
• 1 tablespoon cheater garlic, minced
• 1 1/4 cups soy curls, broken into bite sized pieces
• 12 ounces fresh green beans, cut into 2-inch lengths
• yellow and orange (homegrown) sweet baby bells, sliced
• 3/4 cup sliced green onion tops, cut into 2-inch pieces
• Hot cooked rice

Add the soy curls to a bowl and cover with enough broth or water to totally submerge them. Let sit 10-15 minutes, stirring occasionally. Squeeze the soy curls by hand (or press them in a colander) to drain all the liquid from them. 

Add 1 tablespoon water to a non-stick skillet, once it's hot add the 1/4 cup chopped green onions, ginger and garlic to the pan. Cook about 30 seconds.  

Add the drained soy curls and sauté for 4-5 minutes until they begin to brown. Remove from pan and set aside.

Add more water to pan as needed so nothing sticks. Add the green beans and peppers, cover and cook about 3 minutes. Uncover and cook another 3 minutes, stirring frequently.

Add the green onion tops and sauté for 1 minute.

Return soy curls to pan and give it a good stir.

Stir in the sauce you made ; bring to a boil. Cook 2-3 minutes untl sauce is thickened.

Serve with rice. Makes 4-6 servings.

Enjoy!!!