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!!!

Cold Peanut Noodles (WFPBNO)

I made these last week to have something different. It was a very hot day and these noodles hit the spot. I served them fresh at room temperature. The pasta had been rinsed in cold water and the veggies were cold from the frig. But, the leftovers were amazing served straight out of the frig. This peanut sauce recipe is one I saw online and I left out the sesame oil. It is so much better then the store bought peanut sauces that are full of stuff we don't need! I hope you'll give these a try and leave me a comment. You obviously can substitute the pasta for whatever you have on hand or enjoy and change up the veggies some as well. Cooked shelled edamame would be delicious in this.

Peanut Sauce:

• 1/4 cup natural peanut butter
• 1/4 cup freshly squeezed lime juice
• 2-3 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon maple syrup
• 1/2 teaspoon each - garlic powder, ground ginger, black pepper, crushed red pepper flakes

Whisk all the ingredients in a bowl until combined. Taste and add more soy sauce if needed. The consistency should be thin enough to drizzle. If it's too thick add a teaspoon of water at a time until it's the desired consistency. Set aside.

Noodle Ingredients:

• 8 ounces pasta
• 2 carrots, grated
• 1/2 English cucumber, diced
• 1- 1 1/2 cups tri-color coleslaw
• 1/2 cup fresh cilantro, chopped
• 1/2 cup green onions, thinly sliced
• Garnish: chopped peanuts, black sesame seeds, extra cilantro, oven baked tofu

Cook pasta al dente according to package directions. Drain, rinse with cold water and set aside to drain well. Once totally drained add to a large bowl. 

To the bowl of pasta add the carrot, cucumber, coleslaw, cilantro, green onions.

Toss everything well to combine and then drizzle with peanut sauce and toss again.

Serve in bowls with garnishes. If you are going to make the tofu start it while the pasta water is coming to a boil.

Enjoy!!!

Bell Pepper Tacos

I've been making something Tex-Mex for Tuesday's for weeks now. I saw a recipe for Bell Pepper Tacos and turned it plant based. I will definitely make these again but will make a cauliflower walnut taco meat instead of using a processed product. These were really tasty and I think they would make great appetizers if you used the mini bell peppers and cut them in half. We are growing some "lunch box peppers" and I may use them to give this a try. I used a low-sodium taco seasoning but it would be super easy to make your own taco seasoning where you can control the sodium and heat level. The addition of 1/2 - 3/4 cup black beans would also be good in this filling. Give these a try!

• 2 bell peppers (I used 1 green and 1 red)
• cheese sauce
• 1 package Morning Star Farms Grillers Crumbles (next time I will use Cauliflower Walnut Taco Meat made without mushrooms)
• 1/2 cup red onion, diced small
• 1 packet low-sodium taco seasoning
• 2/3 cup water
• Optional Toppings: chopped lettuce, salsa, pickled jalapenos, fresh avocado, cilantro

Preheat toaster oven to 400F. Slice each bell pepper in half. Remove stem and seeds. Place peppers on parchment lined baking sheet and cook 10-12 minutes.

While they are baking; brown onion in a tablespoon of water.

Once the onion is tender add the "meat" you are using. Cook for a few minutes.

Add the taco seasoning and cook about 2 more minutes.

Add the water and simmer 2-3 minutes. Remove from heat.

Stuff each pepper until full. 

Top with dollops of cheese sauce.

Return to toaster oven for 20 minutes.

Remove from oven and garnish as you like. I made yellow rice while the peppers cooked as a nice side dish.

Enjoy!!!