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

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• 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!!!

Chickpea Salad with Curry Peanut Dressing (WFPBNO)

I got the idea to try this from a couple of different recipes I saw online. I really like how this turned out and it's so easy to make. I've already made it twice and the leftovers are delicious. I added my baked ginger garlic tofu to this to bump up the protein content and to keep us full longer. You probably have most of these ingredients in your fridge and pantry. Go ahead and make this delicious salad during these scorching days of June. It's really nice to be able to open up the frig and have something quick and delicious ready to eat. 

For the Salad:

• 1 red bell pepper, diced
• 1 cup shredded carrots
• 2-3 cups shredded green cabbage (red would also be pretty)
• 1 15-ounce can chickpeas, rinsed and drained (keep that aquafaba for something else)
• 1/2 cup chopped cilantro
• 1/4 cup sliced green onions
• 1 jalapeno, seeded and diced

For the Dressing:

• 1/4 cup smooth peanut butter (I buy one that only has peanuts as an ingredient)
• 1 tablespoon freshly grated ginger
• 1 clover garlic, minced (I buy pre-minced garlic)
• 1 tablespoon rice vinegar
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon yellow curry powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground turmeric
• 3 tablespoons warm water, to thin the dressing
• a few grinds of black pepper

In a large bowl, add bell pepper, carrot, cabbage, chickpeas, cilantro, green onion and jalapeno.

In a small blender or small bowl, mix the dressing ingredients. Be sure to add the water and if needed add a little more so it's the consistency you like. The leftovers will be a little looser as the water in the cabbage will release.

Pour the dressing over the salad.

Mix well. 

I chose to add mine to a small, pretty bowl for serving. I kept the tofu separate and added some to each bowl as we served the salad. Garnish with cashews or peanuts, more cilantro and the tofu if using.

Enjoy!!!!

Mexican Stew (WFPBNO)

I've made this recipe several times but this is the first time it's been WFPBNO. I used soy curls, which are compliant instead of a vegan meat substitute. I think it turned delicious and is definitely healthier. It has my favorite black bean and corn combo and the freshly roasted tomatillos give it that Mexican flair. If you can't find fresh one look for canned ones in the ethnic isle. Be sure your fresh tomatillos have a tight fitting husk and are bright green and firm.

• 1-1/2 pounds fresh tomatillos, husks discarded, rinsed and quartered
• 4 ounces soy curls, snapped into bite-sized pieces and rehydrated in water or broth
• 1 large or 2 medium sweet onions, chopped (about 3 1/2 cups)
• 1-1/2 tablespoons minced garlic
• 1 ginormous jalapeno, halved, seeded and chopped 
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 9 ounces frozen corn
• 1 3/4 cups vegetable broth
• 1 can black beans, rinsed and drained
• 1/2 cup fresh cilantro, chopped
• 2 teaspoons masa harissa

Heat broiler. Arrange tomatillos on a baking sheet covered with parchment paper. Broil 6 inches from heat until lightly charred, turning occasionally. This should take about 8 minutes.

Squeeze the soy curls to remove some of the liquid and drop them into a Dutch oven over medium heat. Continue until you've added all of the soy curls. Stirring occasionally until they are light brown. Remove to a bowl.

To the same Dutch oven add onion, garlic, jalapeno, oregano and cumin. Add a splash of water if needed to keep things from sticking. Cook about 3 minutes then add tomatillos, corn, broth, 1/2 cup water and the soy curls. Bring to a boil then turn to a simmer. Cook a few minutes, stirring occasionally.

Stir in beans, cilantro and masa. Stir and simmer uncovered until slightly thickened, about 5 minutes.

Serve with avocado, vegan sour cream and chopped onion if desired. Taste first, but I added a few splashes of Frank's hot sauce to my bowl.

This would be good with cornbread or even a warm tortilla.

Enjoy!!!

Enchilada Pasta (WFPBNO)

I'm sorry I didn't have a post for last Saturday. I had Covid and was really not up to cooking. I feel much better this week and have a delicious, quick  pasta dish to share. I used rigatoni for this but in hind site it's really too big. It was delicious but I think it would be easier to eat and more pleasant to look at with a slightly small pasta. Just use what you have in your pantry. The flavors are so much better as leftovers, the seasoning really have time to marry in the leftovers. This made 6-8 servings depending on how hungry you are. Leftovers are delicious and reheated on the stovetop nicely. 

• 1 pound pasta, use a shape that will grab and hold onto the sauce
• 1 sweet onion, cut in half and then sliced think
• 1 red bell pepper, cut into think strips
• 1 jalapeno pepper, sliced thin (remove seeds if you want mild)
• 1 heaping tablespoon minced garlic
• 1 15-ounce can petite diced tomatoes
• 1 cup prepared lentils, rinsed and drained
• 1 15-ounce can black beans, rinsed and drained
• 1 package reduced-sodium taco seasoning
• 6 cups vegetable broth

In a Dutch oven heat 2 tablespoons water. Once hot add garlic and onions and cook  until translucent.

Add bell pepper and jalapeno and saute.

Add black beans, lentils and tomatoes. Stir well.

Add broth. Stir well and bring to a boil.

Add pasta, stir and bring back to a boil.

Add taco seasonings. Stir well. Cover pot and reduce heat to a simmer with lid slightly ajar.

Stir frequently so the pasta doesn't stick to the bottom of the pan and cook covered for about 15 minutes.

Stir again and recover. Let sit for 5-8 minutes for pasta to soak up some broth and thicken.

Serve with a garnish of parsely or cilantro it you want. 

Since the broth is a little soupy I served this in a deep bowl. A slice of garlic bread would have been lovely with this.

Enjoy!!!

Bourbon Mango Black Bean Chili (WFPBNO)

I know this sounds like an odd combination, but trust me. This works. I based this on a recipe I saw online that I wanted to make whole food plant based no oil. I choose to use soy curls. You just break them into bite-sized pieces and soak them in broth or water for about 10 minutes. Then drain and squeeze all the liquid of of them. They remind me of pulled chicken. Anyway, this has a wonderful flavor and serves 4 so there isn't a huge investment involved. Give it a try and let me know in the comments below what you think of the dish. 

• 1 cup soy curls* (see note above about soaking the soy curls)
• 1/2 large sweet onion, diced
• 1 jalapeno, seeded and diced
• 1 heaping tablespoon pre-minced garlic
• 1 1/2 tablespoons chili powder
• 1 teaspoon smoked paprika
• 2 14-ounce cans diced tomatoes
• 1 15-ounce can black beans, drained and rinsed
• 1 heaping cup frozen mango cubes, thawed and cut in half
• 2 tablespoons bourbon
• 1teaspoon coconut sugar
• 1/2 teaspoon black pepper
• pinch of cayenne pepper
• cilantro for garnish

Heat a couple of tablespoons water in a Dutch oven. Add onion and jalapeno and cook about 5 minutes until they soften. 

Stir in the garlic and cook another minutes.

Add the drained soy curls to the pot. Stir well.

Add chili powder and smoked paprika and cook another 3-5 mminutes.

Add the diced tomatoes and stir well.

Add black beans and mango to the pot and stir. Cook until warm. Add bourbon and brown sugar. Add the black pepper and cayenne right before serving.

Serve with cilantro and I always add a shot of Frank's hot sauce to my bowl.

Enjoy!!!

Poblano Soup with Crispy Soyrizo

This is a delicious soup with lots of flavor. I did have some vegan soyrizo that I used as a garnish, although it's not in any of the pictures. If you leave out the soyrizo and cream cheese will be a WFPBNO recipe. Soup was delicious like I said, but the soyrizo added a nice heat, but a good hot sauce or an extra fresh jalapeno with the poblano peppers would increase the heat if you like spicy foods. This is also an easy recipe to halve and get 4 smallish servings. The recipe below will make 6 dinner servings.

• 2 poblano peppers, stems and seeds removed, diced
• 1 sweet onion, diced
• 1 heaping tablespoon minced garlic
• 1 jalapeno, diced, seeds and membranes removed for less spice
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 12 ounces Salsa Verde
• 2 15-ounce cans pinto beans, drained and rinsed
• 1 15-ounce can diced fire roasted tomatoes, with juice
• 3 cups vegetable broth
• 6 ounces soyrizo
• 4 ounces vegan cream cheese, I used Tofutti
• 1/2 cup unsweet almond milk
• Garish, lime wedges, cilantro and above mentioned soyrizo

Add the poblano, onion, garlic, jalapeno, oregano, paprika, chili powder, cumin and a few tablespoons of water to a Dutch oven. Cook until vegetables are tender, about 5-7 minutes.

Add the salsa verde, beans, tomatoes and broth to the pot and stir. Bring to a boil, partially cover and lower heat.

Simmer about 20 minutes, stirring every 5 minutes or so to be sure nothing sticks to the bottom. It should slightly reduce. You may need to turn up the heat to keep a high simmer

When the soup is ready use an immersion blender to blend about half the soup. Be sure to leave a few chunks in there. Add the vegan cream cheese, if using, and the non-dairy milk and stir well.

If using the soyrizo, cook it in a small skillet, breaking up with a wooden spoon. Cook until crispy, stirring frequently. Once soup has been added to your bowl, garnish with cilantro and soyrizo. If I had some avocado I would have added a few bite-sized cubes to this as well.

Enjoy!!!