12 Apr 2012
in Meat Alternatives, Soy Beans & Tofu, Vegan Baking, Vegan Main Meals, Vegan Marinades, Vegan Side Dishes, Vegan Soups
Tags: alternative, ASian cooking, Best, blog, broth, Brussels Sprouts, carrots, celery, cooking, Easy, excellent, garlic, ginger, healthy, hoisen, homemade, kitchen, KristaLawhon, marianated, noodles, Recipe, somen, Vegan, Vegetables, Vegetarian
Somen Noodle Soup with Marinated baked tofu and veggies and homemade broth
For the broth
Zest of 1 lime
2 garlic cloves, smashed
2-inch piece ginger, cut into coins
½ of a large red onion, sliced
sprigs of fresh herbs
1 jalapeño pepper, seeded and sliced (i left this out)
salt and freshly ground black pepper
2 tbsp. Bragg’s or soy sauce
1 tbsp. light brown sugar
For the tofu
Juice of 1 lime
2 tbsp. soy sauce
1 tbsp. rice vinegar
1 tbsp. sesame oil
2 tsp. hoisin sauce
2½ tsp. light brown sugar (if it’s dark, use less)
1-inch piece ginger, peeled and grated or finely minced
1 pound extra firm tofu, blotted dry – drain as much water out with breaking the loaf… (I can teach you how.. just reply) and cut into small cubes
For the soup
6 ounces somen noodles
½ red onion, thinly sliced
2 garlic cloves, minced
1 jalapeño pepper, seeded and finely diced (again, I didn’t use this)
1 1-inch piece of fresh ginger, peeled and grated or finely minced
2 medium carrots, sliced
1 celery stick
5 – 10 Brussels sprouts, cut into four
Make the broth
Put all ingredients except for the soy sauce and brown sugar in a large saucepan. Pour in 8 cups of water and add a large pinch of salt and a few grinds of pepper. Bring to a boil over high heat. Reduce heat and allow to simmer for 30 minutes. Cool slightly, then strain out and discard the solids. Stir in the Bragg’s or soy sauce and brown sugar. Adjust seasoning as necessary. Keep warm over low heat.
Make the tofu
Preheat the oven to 400ºF.
Mix together the marinade in a medium baking dish. Stir in the tofu, coating well with the marinade. Allow to sit out at room temperature for 30 minutes, tossing occasionally to make sure the tofu is coated with the marinade. Place in the oven, uncovered, and allow to bake until all the marinade is absorbed and the tofu is getting a slight crisp to it, about 35 minutes. Toss the tofu once or twice in the baking process so that all the pieces come into contact with the pan. Remove tofu from the oven and allow to cool.
Make the soup
Bring a large pot of salted water to a boil. Add the somen noodles and give a good stir. Cook the noodles until they are almost done, with just a slight bite, and drain. Rinse well with cold water, drain, and set aside.
Heat a large skillet over medium heat. Add just enough vegetable oil to coat the bottom of the pan. Add the red onion and sauté until starting to soften, about 5 minutes. Add the garlic, jalapeño pepper, and ginger and cook for another two minutes, stirring constantly. Add the veggies and continue to cook, stirring often, until the green vegetables are crisp tender, about 5 minutes.
Place some noodles in the bottom of a deep soup bowl. Ladle on the broth. Add tofu and vegetables.
Enjoy… you may garnish with herbs, scallions and slice of jalapeño pepper.
Inspired by another recipe post.
07 Feb 2012
in Soy Beans & Tofu, Vegan Appetizers, Vegan Fillings ("Cheese"), Vegan Main Meals, Vegan Side Dishes, Vegan Snacks
Tags: Best, carrots, Chinese, cooking, dumplins, healthy, Potstickers, Recipe, tofu, Vegan, Vegetables, Vegetarian
- 8oz tofu crumbled
- one carrot, peeled and chopped
- one zucchini, chopped
- a couple of button mushroom, chopped
- one celery, chopped
- handful of broccoli, chopped
- fresh cilantro
- 1/4 tsp salt and pepper
- 1 tbsp of soy sauce or BRAGGS
- 1/2 tbsp vinegar
- 1/2 tbsp nutritional yeast
Mix ingredients for the filling in a bowl. Place a spoon full in the mix into the center of the pot-sticker. wet the sides and gentle press together.
Fry: heat 2 tbsp of oil in a large skillet. Add closed pot-stickers. brown on each side. Pour 1/3 of water and cover lid. lower the flame and wait until all the water has been absorbed.
Serve while hot with your favorite sauce.
18 Apr 2011
in Meat Alternatives, Soy Beans & Tofu, Vegan Main Meals
Tags: 5 stars, around the world, Cabbage Rolls, carrots, excellent, garlic, healthy, Krista Lawhon, lifestyle, lupus, mushrooms, Recipe, Rice, tofu, tomato dill sauce, Vegan, Zucchini
Veggie, Tofu & Rice Cabbage Rolls with Tomato Dill Sauce
- one head of cabbage
- 1 cup of cooked rice
-1 cup (package) of cooked (fried) tofu – spiced up with favorite spices (garlic, salt, pepper)
- A few carrots chopped to bite size
- 1 zucchini chopped to bit size
- one mushroom, chopped
- 1/4 cup of red onion, chopped
- garlic cloves, chopped (or minced)
- 2 tins of low sodium tomato sauce (the kind with just tomatoes…nothing fancy)
- 1 the juice of one large lemon
- 1 tsp of fresh dill
- 2 tbsp of maple syrup
- pepper to taste
- 2 tbsp of garlic powder
First boil the head of cabbage until layers come off easily, then soak layers in cold water until ready to use.
Take your veggies, onions and spices and fry in an oiled skillet just brown on both sides
combine cooked veggies with cooked rice and cooked tofu.
Spoon desired amount for each cabbage up and tuck and roll until finished.
Place the cabbage rolls in an oven sake container and cook in a preheated oven: 350 degrees for 40 minutes
Combine all ingredients and heat on low heat until ready – poor on top
18 Jul 2010
in CSA - Community Supported Agriculture, Meat Alternatives, Soy Beans & Tofu, Vegan Breakfast
Tags: alternative, bread, Breakfast, broccoili, CA, carrots, Farmers Market, garlic, healthy, mushrooms, old town baking co.m Riverside, Organic, Recipe, scramble, Tamarack, tofu, Vegan, Zucchini
Vegetable and Tofu Breakfast Scramble
Vegan, Organic and Local
- Tofu, crumbled
- Zucchini – bite sized
- Carrots – bite sized
- Baby Portabello mushrooms – Bite sized
- Broccoli – bite sized
- 3 cloves of garlic – roughly chopped
- cooking oil – olive oil
- tamarack seasoning (for yellow ‘egg’ color)
- salt and pepper to taste
- Vegetable Sourdough bread – Old Town Baking Co. www.oldtownbakingco.com
Crumble tofu in a bowl and add tamarack, salt & pepper. Heat oil on medium heat in a pan that can be covered. Once oil is hot flatted tofu lightly on the bottom of skillet.
Add mixed vegetables and garlic. just on top and cover. Cook like that for 15 minutes, then uncover mixed well and cover again until veggies are just right. Just a bit crispy.
get all of our organic fruits, vegetables and bread from our local Farmers Market – Downtown Riverside on Saturdays 9-1 by the Mission Inn….
I recommend all organic eating and local buying and as less corporate buying as possible.
06 Mar 2009
in Vegan Main Meals, Vegan Soups
Tags: carrots, celery, Irish, Irish Stew, March 17th, Recipe, Seitan, St. Patrick's Day, tofu
2 1/2 cups veggie stock
2 medium onions quartered
1/2 cup barley
1/2 teaspoon salt3 carrots, peeled and cut into 1/2-inch chunks
1/2 pound tofu cut into bite-size pieces
1 cup veggie stock
2 stalks celery, sliced
2 tablespoons low-sodium soy sauce
- Cut tofu into squares and coat with olive oil and roll around in flour. Cook on the stove for till golden brown.
- Combine the water, onions, barley, and salt in a 6-quart (6 liter) stockpot. Cover and bring to a boil over high heat. Lower the heat to medium-low and cook for 30 minutes.
- Add the carrots, tofu, water, celery, and soy sauce and simmer 10 minutes.
- Adjust the seasoning, if needed, and serve
19 Jan 2009
in CSA - Community Supported Agriculture, Juicing, Vegan Breakfast, Vegan Snacks
Tags: beets, Blood of Nature, brocoli Rabe, carrots, collard greens, CSA, fruits, ginger, Health, healthy, juice, Juicing, morning, natural, Organic, Sage Farms, Vegan, Vegetables, Vegetarian, wild spinach
We have been receiving our organic fruits and vegetables from CSA – Community Supported Agriculture (Inland Empire) on a weekly basis. Not only have we gotten a beautiful arrangement of vegetables, greens and fruits, it’s different every week. We are supporting our local organic farmers and lighten our footprint on this earth while doing our part to help the community in the ways we feel best fits our lifestyle.
In these boxes, we have receive lots of greens, beets, wild spinach and broccoli rage. I have not yet figured out how to cook all these items, so we have decided to start juicing again. Every morning, I pull out a variety of fruits, vegetables and herbs, and juice them into a beautiful drink to start our day.
Today’s Juice was the BEST I have mad yet, Really, so good, it tasted like it was the blood of nature. Here are the ingredients:
- 2 baby beets
- wild spinach
- collard greens – a few leaves
- arugula greens
- broccoli Rabe
- ginger – a little square piece, maybe a teaspoon (pealed)
- half of a cucumber with peal on if organic (peal the skin off if it’s not organic)
- 3 Fuji apples
- 3 small carrots, washed but not pealed
Two Thumbs UP!!!
14 Jan 2009
Tags: advice, avocado, carrots, earth, figs, food, fruits, God's Pharmacy, heal, healing, information, mother earth, natural, natural healing, natural Health, Oranges, preventaive maintience, sweet potatoes, Vegetables
A sliced Carrot looks like the human eye. The pupil, iris and radiating lines look just like the human eye… and YES, science now shows carrots greatly enhance blood flow to and function of the eyes.
A Tomato has four chambers and is red. The heart has four chambers and is red. All of the research shows tomatoes are loaded with lycopine and are indeed pure heart and blood food.
Grapes hang in a cluster that has the shape of the heart. Each grape looks like a blood cell and all of the research today shows grapes are also profound heart and blood vitalizing food.
A Walnut looks like a little brain, a left and right hemisphere, upper cerebrums and lower cerebellums. Even the wrinkles or folds on the nut are just like the neo-cortex. We now know walnuts help develop more than three (3) dozen neuron-transmitters for brain function.
Kidney Beans actually heal and help maintain kidney function and yes, they look exactly like the human kidneys.
Celery, Bok Choy, Rhubarb and many more look just like bones. These foods specifically target bone strength. Bones are 23% sodium and these foods are 23% sodium. If you don’t have enough sodium in your diet, the body pulls it from the bones, thus making them weak. These foods replenish the skeletal needs of the body.
Avocados, Eggplant and Pears target the health and function of the womb and cervix of the female – they look just like these organs. Today’s research shows that when a woman eats one avocado a week, it balances hormones, sheds unwanted birth weight, and prevents cervical cancers. And how profound is this? It takes exactly nine (9) months to grow an avocado from blossom to ripened fruit. There are over 14,000 photolytic chemical constituents of nutrition in each one of these foods (modern science has only studied and named about 141 of them).
Figs are full of seeds and hang in twos when they grow. Figs increase the mobility of male sperm and increase the numbers of Sperm as well to overcome male sterility.
Sweet Potatoes look like the pancreas and actually balance the glycemic index of diabetics.
Olives assist the health and function of the ovaries
Oranges, Grapefruits, and other Citrus fruits look just like the mammary glands of the female and actually assist the health of the breasts and the movement of lymph in and out of the breasts.
Onions look like the body’s cells. Today’s research shows onions help clear waste materials from all of the body cells. They even produce tears which wash the epithelial layers of the eyes.
A working companion,
Garlic, also helps eliminate waste materials and dangerous free radicals from the body.
08 Jan 2009
in Vegan Main Meals
Tags: "beef", carrots, cassorale, Cassoulet, food, gluten, healthy, Hearty, meat alternative, navy beans, onions, Organic, Potato, Recipe, Seitan, Vegan, Vegetables, Vegetarian, vital wheat gluten
- 6 garlic cloves, minced
- 1 1/2 cups chopped onions
- 1 Tbsp. dried thyme
- 3 bay leaves
- 1/2 tsp. marjoram
- 1 tsp. fresh rosemary
- 3 Tbsp. olive oil
- 1/2 cup red wine
- 1 cup peeled and sliced carrots
- 1 cup cubed red potatoes
- 1 cup diced tomatoes
- 3/4 cup cubed seitan
- 2 Tbsp. molasses
- 2 Tbs. Dijon mustard
- 1 15-oz. can navy beans, (soaked over night, cooked and drained)
- Sea salt and pepper, to taste
- 1 cup whole wheat bread crumbs mixed with 3 Tbsp. olive oil
Preheat the oven to 350 degrees F.
In a large pot, saute the garlic, onions, thyme, bay leaves, marjoram, and rosemary in the olive oil for about 2 minutes. Add the wine, cover, and simmer for 5 minutes. Add the carrots, potatoes, and tomatoes and simmer for 10 minutes. Add the seitan, molasses, mustard, beans, salt and pepper. Heat through. Transfer the mixture to 6 15-oz. oiled casserole dishes. Top with the bread crumbs, cover, and bake for about 45 minutes. Makes 4 to 6 servings.
23 Sep 2008
in Fermentation, Kimchee (Kimchi), Pickling Recipes, Vegan Snacks
Tags: cabbage, carrots, celery, Fermentation, Fermented Vegetables, green onions, healthy, healthy snack, Immortality, Kimchee, kimchi, Korean, Pepper, Pickled, probiotic, Recipe, snack
Kimchee (kimchi) – Fermented Vegetables – Probiotic
What is the secret behind the miraculous effects of Kimchee and Kombucha? The Probiotics, the beneficial bacteria we need to have a healthy system.
Trillions of microorganisms of various types reside in the gastrointestinal (GI) tract, from the stomach to the colon. This is also where our immune system sits. Here, deep in your gut, is where your health challenges lay. Our body’s reaction to beneficial bacteria works differently than how it reacts to bad bacteria. The good microbes calm the immune response, not just in your stomach but everywhere, increasing your well-being and protecting you from the harmful bacteria.
Probiotics help treat maladies such as urinary tract infections, bladder infections, irritable bowel syndrome and your over all immunities.
- 1 head of Green Cabbage (any cabbage with do), washed and cut into bite-size pieces
- 5 carrots pealed and cut into bite-size pieces
- 5 celery salks, washed and cut into -bite-size pieces
- Left over broccoli stems I had, cut into bite-size pieces
- 3-4 tb sea salt (regular salt will do)
- 2 tb finely minced fresh ginger
- 1 1/2 tb finely minced fresh garlic
- 5 scallions – finely chopped
- 1 dried red pepper
- 1 tb cayenne Pepper
- 1 ts sugar
In a large bowl put 5-6 cups water and 3 tablespoons plus 2 teaspoons of the salt. Mix. Add the cabbage carrots, celery, broccoli to this water and dunk them in a few times as they have a tendency to float. Leave the vegetables in the salty water. Cover loosely and set aside for 12 hours. Turn the vegetables over a few times.
Put the ginger, garlic, scallions, cayenne, sugar, and 1 teaspoon salt in another large bowl. Mix well
Take the cabbage out of its soaking liquid with a slotted spoon (save the liquid) and put it in the bowl with the seasonings. Mix well.
Put this cabbage mixture into a 2-quart jar or crock.
Pour enough of the salt water over it to cover the vegetables (about 2 cups). Leave 1 inch of empty space at the top of the jar.
Cover loosely with a clean cloth and set aside for 3 to 7 days.
14 Sep 2008
in Vegan Breakfast
Tags: Breakfast, carrots, celery, cilantro, green onions, mushrooms, pita bread, Recipe, saute, sqush, Vegetable, Zucchini
Morning Vegetable Saute with Pita Bread
- 1/2 zucchini, chopped
- 1/2 yellow squash, chopped
- a few button mushrooms, chopped
- 1 carrot, pealed and chopped
- 1 stalk of celery, chopped
- 1/3 red pepper, chopped
- 1 green onion, chopped
- Pita Bread, flat Bread, warmed
- Few stems of Cilantro
- Few sprays of Bragg’s Amino Acids
- 1 tbsp of Nutritional Yeast
- Sea salt and pepper to your tasting
- 2 Tbsp Olive Oil for cooking
Heat olive oil in a skillet. Add carrots, celery, mushroom, red pepper, squash and zucchini and saute for 5-7 minutes. Spray and few squirts of Bragg’s and mix well with vegetables. Sprinkle Nutritional Yeast and mix well. Cook for a few more mutes. Heat Pita bread and cut into triangles.
Serve with green onion and cilantro on top of vegetables. Spoon vegetables into a pita triangle. You can add hot sauce, if you like.