Somen Noodle Soup

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
Vegetable oil
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.

Chinese Potstickers

Chinese Potstickers

Ingredients:

  • 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.

AWESOME vegan Veggie Pasta BAKE excellent recipe

Oh my goodness… I was not at all in the mood to cook tonight, but I found myself motivated by the idea of a baked pasta… I looked into my fridge to see what we had in the veggie bin… and the idea hit me… this is what I did…

Ingrediants:

  • pasta
  • olive oil
  • chopped tomatoes with juice.. 2-3 tomatoes
  • 1 pepper if you like – I don’t because my kids eat it..
  • 1 carrot
  • 1 onion
  • a bit of cauliflower
  • one stick of celery
  • a bit of broccoli
  • a zucchini / squash
  • garlic – I use 5 cloves.. but that’s a lot
  • herbs: fresh thyme, oregano, sage, parsley, basil, garlic chives (whatever you have)
  • tofu – one block – FIRM or Extra FIRM
  • red wine vinegar
  • pinch of sugar

I cook my pasta with boiling water salt and a bit of oil.. drain pasta when ready and wash with cold water.. set aside

wash your veggies and cut them into bite sized pieces..

Heat the oven to 425

on the stove: Add oil to pan and saute onion and garlic for 2 minutes then add all other veggies…

cook for 5 minutes.. about maybe 8-10

add tomatoes with juice, sugar and vinegar.. saute for another 15 minutes. Then, add tofu cubes. Mix.

add veggie stock or water if it gets dry

Add pasta to the veggies… mix.. cook for 2-3 minutes..then add herbs

transfer to a baking dish.

bake at 425 for 10 minutes and lower heat to 320 and cook for 25 more minutes…..don’t let it burn!

add fresh parsley on top.. and serve..

Krista’s Mushroom Potato Stew – Slow Cook’n

Krista’s Mushroom Potato Stew – Slow Cook’n

Ingredients:

1 1/2 medium onion, finely chopped
5 cloves garlic, crushed or minced
4 large potatoes, scrubbed and cubed
2 carrots, pealed and chopped
1 (8 ounce) sliced organic button mushrooms
2 bay leaves
1 (8 ounce) can tomato sauce
2 cups water
2 tablespoons vegan Worcestershire sauce
3/4 teaspoon fresh thyme
3/4 teaspoon fresh oregano
1 teaspoon black pepper, divided
1 cup of peas… add later..

Directions:

1. Line the bottom of slow cooker with the onions. Add the garlic on top of the onions, but be sure the layer of onions is thick enough for the garlic not to fall through.

2. Add potatoes and carrots. Add the mushrooms to the top of the other vegetables. Add the bay leaves. At this point, mix in a bowl….the tomato sauce, water, Worcestershire, thyme, oregano and 1/2 the pepper in bowl. Stir well and pour over veggies.

3. Cover and cook on low for 6-8 hours. At the end of that time, stir cooker contents; add peas and the remaining black pepper.

Bean and Lentil Soup Healthy & Easy – Slow Cooker

The beans and lentils I used:

- kidney bean, red bean, garbanzo bean, lava bean, black bean, green lentil, red lentil and brown lentil

however, use what you like.. any and all will work..

1.) Wash and Soak beans and lentils over night..

2.) morning: Rinse and pour all into your slow cooker

3.) poor safflower oil – oh about, 1/2 cup.. up to you..

3.) add vegetables if you like.. this time, I did not.. but you may)

4.) add fresh herbs.. I like oregano, tarragon and thyme.. but use what you have.. or dry herbs are fine too..

5.) sea (mineral) salt and black pepper…

6.) I also add: dry mustard, celery seed, garlic, onion, chili peppers

7.) add your favorite bouillon ( I use non-“beef” but up to you)

8.) fill to the rim with clean water.. mix and turn on low all day..

later on that night.. enjoy!

Quinoa Seitan Vegetable Stew Recipe


Quinoa Seitan Vegetable Stew


This recipe is simple and quick to make…. a sure win! Warm, filling and so so so good for you.

Things you’ll need:

Quinoa, Veggies, Seitan, garlic, olive oil, salt pepper, veggie broth, seasonings of your choice.

First things first: Rinse the Quinoa well and soak for 10 minutes and drain. To cook the Quinoa, take 1 cup quinoa and 1 1/2 cups cold water. Then,

  1. Drain quinoa well in the strainer, transfer to the cooking pot, add 1 1/2 cups water & 1/2 tsp salt if desired
  2. Bring to a boil, cover with a tight-fitting lid, and turn the heat down to simmer
  3. Cook for 15 minutes
  4. Remove quinoa from heat and allow to sit five minutes with the lid on
  5. Fluff quinoa gently with a fork

Take your Seitan, cut into bit sized pieces and sear both sides in a pan with olive oil. You may add Braggs (soy sauce, Worcestershire) if you want. This will take about 5 minutes.

Then, cut up what ever veggies you have into bit sized pieces. Heat olive oil in a pan and add veggies and garlic.

In a few minutes, add some water or veggie stock. Just a bit and cover with a lid. Cook for about 3 minutes and turn off heat.

Prepare veggie broth on your stove. Add quinoa, seitan and veggie mixture to the soup… you may add any seasons you like.. salt and pepper, for me, is a must.

Hearty, yummy and warm!

Please enjoy.. I added saltines cracks with ours. please be as creative as you can when making this. Add whatever seasonings you want to the quinoa and the soup. You can add green onions on top for a nice spicy touch!

Teriyaki Glazed Seitan with Green Garlic Veggies and Rice Recipe

Picnic Style….

Our nights are becoming just perfect for our outside dinners. Quite casual and laid back.

Yesterday, I made some home made Seitan and today I cooked up a few pieces of it and glazed it with some ingredients I had laying around the kitchen.

ingredients:

  • seitan cutlets cut into little bite-sizes pieces
  • olive oil

Sauce:

  • 1/4 cup Worcestershire sauce – vegan
  • 1/4 cup Braggs or a soy sauce of some sort
  • 1/2 brown sugar
  • 1/3 cup orange juice
  • 1/4 cup garlic seasoned rice vinegar or regular
  • Rice – I used brown

Veggies:

  • garlic – pressed or minced
  • vegan butter
  • broccoli – all veggie bite-sized
  • green beans
  • mushrooms
  • zucchini
  • salt and pepper
  • Then, a salad of whatever you want

Directions:

Sauce: Mix all the sauce ingredients together over the stove and simmer for 20 minutes… do not burn… as the liquid cools, it’ll thicken (glaze)

Seitan: Heat oil in pan, and sear both sides until browned. Once sauce is ready, add the seitan…only cover slightly…glaze.

Rice: directions on package or quick search on the internet

Veggies: heat butter and garlic in pan for about 5 minutes on medium heat. Add Veggies, mix. Add a bit of water (veggie broth..liquid) and cover. This takes about 5 minutes.

Put it all together how you want and enjoy!!!

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