Spinach, roasted butternut, pomegranate salad with cashews and maple mustard balsamic dressing

Spinach, roasted butternut, pomegranate salad with cashews and maple mustard balsamic dressing

I made this salad last night for dinner and it was really good. I will try to document amounts here, but you can use whatever amounts of each ingredient that you like. Also, any nuts will probably work. I have a lot of cashews on hands, so that is what I used. Ditto the salad greens. I had spinach, so that is what I used, but anything you like will work.

For the salad:

Salad greens of choice

Cubed butternut squash, roasted at 375 for about 25 minutes until soft and beginning to brown

Pomegranate seeds

Cashews, roasted in a dry non-stick pan over medium-ish heat until brown

For the dressing (this is amount made enough for at least two plate-sized salads):

1 Tbsp Olive Oil

2 tsp Dijon Mustard

2 tsp Balsamic Vinegar

1 tsp Maple Syrup

Pinch Garlic Granules

Salt and Pepper

I layered my salad on big plate : spinach, then squash, then pomegranate, lastly cashews and drizzled the dressing over it all.

Broccoli Rice Casserole

I love casseroles. And rice. And broccoli. So here we are. I used to make this with a ton of cheddar cheese and butter, but I thought there would be no reason I couldn't make a vegan version, and here is my first attempt. The main 'problem' was that there was way too much sauce, but that will be easily remedied next time. This go around I just scooped the stuff into the baking dish with a slotted spoon, leaving the extra sauce behind, and it turned out great.

Broccoli Rice Casserole

2 tsp or so olive oil

1/2 cup green onions (or onions, or shallots) diced

2 cups sliced mushrooms

1 clove garlic

salt

2 tbsp flour

1/2 cup vegetable broth (this amount reduced from my original try)

1/2 cup plain non-dairy milk (this amount reduced from my original try)

3 tbps nutritional yeast (or to taste depending on how 'cheesy' you like it)

3 cups steamed broccoli

3 cups cooked brown rice

2 Tbsp cashew parmesan

Sweat the onions in the olive oil until soft, about 8 minutes. Add the mushrooms and cook until they release their liquid, about 5 minutes. Add the chopped or pressed garlic and stir for about 30 seconds, then stir in the flour. Cook and stir for about a minute or so. It will get gloppy, do not be concerned. Stir in the almond (or other) milk and veggie broth. Bring to a boil, stir in the nutritional yeast, then simmer for a little while to reduce a bit.

 Combine the rice, broccoli, and sauce in a mixing bowl.  Scoop into a baking dish that has been lightly oiled, and sprinkle the top with cashew parm. Bake at 350 until hot and brown on top, about 20 minutes.

Vegan Cashew Parmesan 'Cheese'

There are tons of recipes out there for vegan cashew parm.  If you haven't tried making it yet, it's super easy and delicious. The basic recipe is simply cashews, nutritional yeast, and salt. I like to add garlic granules to mine. You could also add onion granules and dried herbs to suit your taste.

Vegan Cashew Parmesan 'Cheese'

3/4 cup raw cashews

3 Tbsp nutritional yeast (or more to taste)

1/4 tsp garlic granules

1/2 tsp salt

Pulse all ingredients in a food processor until crumbly. I like to use this on top of (and inside) casseroles and gratins and on top of zoodles with marinara.

Quinoa Stuffed Delicata Squash

Finally something autumnal! The weather has cooled off at last, and I got lots of squash and some sage in the CSA this week, so I present stuffed squash. I used delicata, but you can use any winter squash like acorn or pumpkin or butternut...


1 delicata squash
1/2 tsp olive oil
1/2 cup cooked quinoa (I cooked mine in broth with sauteed onions and garlic)
2 Tbsp garbanzo beans (I used the rest of the can to make hummus)
2 tsp chopped fresh sage, or to taste
salt and pepper
1-2 Tbsp Cashew Parmesan
Preheat the oven to 350

Cut the squash in half lengthwise and rub with olive oil. Sprinkle with salt and pepper

Combine the cooked quinoa, garbanzo beans, and sage in a small bowl Season as desired with salt and pepper and cashew parmesan. Stuff the squash halves, mounding the stuffing as needed and sprinkle with a little more cashew cheese. Bake until the squash is tender and the top is browned, 20-25 minutes.

Mushroom and Tempeh Goulash

This is my second foray into tempeh land, and it was every bit as successful as the tempe chili that I posted earlier. I used elbow macaroni for this but it would work well with zoodles for sure, or any other pasta-type food that you enjoy. I used a combination of fresh and canned tomatoes for this dinner. You could use all fresh if you have enough, or all canned if that's all you've got. I forgot to weigh the fresh tomatoes, so, as usual, amounts below are approximations.

Mushroom and Tempe Goulash

2 tsp olive oil

1 onion, diced

1 large or 2 small cloves of garlic, minced or pressed

8 oz. tempeh, diced approximately the size of peas, or whatever size you would like to eat

3 cups chopped fresh tomatoes

1 14 oz can diced tomatoes, juice and all, pureed with a stick blender

3 cups or so sliced mushrooms. I used a combination of crimini and button, use one or both or whatever you have

2 tsp dried basil

2 tsp dried oregano

1 tsp dried thyme

1/2 cup broth if needed

salt and pepper to taste

elbow macaroni or other pasta-type product of choice

Sweat the onions in the oil for about 10 minutes. Stir in the garlic and cook for about a minute, then add the tempeh and a pinch of salt. Cook while you chop the tomatoes and mushrooms. Add the tomatoes and mushrooms to the pan and cook for about 8 minutes to break up the tomatoes. The sauce seemed very dry to me at this point, so added about 1/2 cup of veggie broth. Stir in the herbs and simmer, covered, for about 15 minutes. Taste and adjust seasoning as needed.

Meanwhile cook or otherwise prepare your pasta. When ready, stir into the pan with the sauce and serve.

I served this with cashew parmesan and it was delicious!

Roasted Carrot Mac and 'Cheese'

Years ago I developed a recipe for one pot mac and cheese. Tonight I decided to try a vegan version, and it turned out pretty darned good. I have a LOT of carrots to use up, so I used a few of them in the sauce. They are not required to make the dish, but they did make it orange so it looks more like traditional mac and cheese. My original plan was to add kale to this, but when I went to get it out of the fridge I found some green beans that weren't going to last much longer, so I decided to roast them with some cauliflower and add that instead. I am pleased with how this turned out. The only issue was that using such a small amount of cashews they didn't get super smooth in the food processor. This is easily remedied by using pre-made or store-bought cashew butter, or just making more, using only a little for this dish, and saving the rest for another use.

Roasted Carrot Macaroni and 'Cheese'

2 Carrots, about 8 oz., cut into 1/2 inch lengths

small drizzle of olive oil

1/4 cup raw unsalted cashews

Pinch salt

Sprinkle (pinch) of garlic granules

1 Tbsp nutritional yeast

1 cup elbow macaroni

2 cups veggie broth 

1/2 cup or so sliced green beans

1 cup or so cauliflower florets

small drizzle olive oil

Toss the carrots with a small amount of olive oil and sprinkle with salt. Roast at 35 until soft, 12-15 minutes. Cool slightly and puree in a food processor (or you could probably just add them in with the cashews rather than doing them separate, but I didn't try it that way)

If you plan ahead, you can roast the green beans and cauliflower with the carrots, but they will take only about 8-10 minutes. If you don't plan ahead like me, you can roast them while the pasta cooks.

Process the cashews in a food processor until smooth like peanut butter. It may be easier to achieve the desired texture if you add a Tbsp or so of broth. Add the pinch of salt, garlic granules, nutritional yeast, and carrots, and pulse until combined. Set aside

Put the pasta and broth in a medium sauce pan and bring to a boil. Reduce heat and simmer until the pasta is cooked, about 10 minutes. There will still be liquid in the pot. Stir in the cashew mixture and simmer until thickened and heated through, just a few minutes. Stir in the cauliflower and green beans and serve.  Makes 2-3 servings.

Veggie Stir Fry

This one is just a basic stir-fry. You can use whatever veggies you have on hand. Traditionally served over rice, this time I had it with spaghetti squash instead.

Veggie Stir-Fry

For the sauce: 

1 Tbsp Brown or White Sugar 

3 Tbsp Water

3 Tbsp Soy Sauce

2 Tbsp Dry Sherry

1 Tbsp Rice Vinegar

1/2 Tbsp Corn Starch

1/2 Tbsp Sesame Oil

1-2 Cloves garlic, minced or pressed

2 tsp Fresh grated ginger

2 tsp or so High Heat Oil
Chopped or sliced veggies of choice, for example:
1/2 onion, cut into chunks
1 carrot, sliced on the diagonal
1/2 cup sliced green beans
1/2 cup sliced mushrooms
a few handfuls mung bean sprouts
4 green onions, sliced lengthwise, then into about 2 inch lengths
3 heads baby bok choy, leaves separated but left whole
1 can sliced water chestnuts

Combine the sauce ingredients in a small bowl and set aside.

Heat the oil in a pan or walk over high heat. Add the oil. When the oil is hot add the onions and stir for a minute or two, then add the carrot  and green beans. Cook and stir for about two minutes, then add the mushrooms.  Stir the sauce well, then add it to the wok. Stir for a few minutes until in thickens, then add the sprouts, water chestnuts and bok choy. Cook until the bok choy wilts and serve.

Tempeh Chili

This is my first ever time preparing or eating tempeh, and it was a hit! Both my husband and I really enjoyed this chili, and he packed the leftovers for lunch, which is a clear indication that it is good! I liked the texture a lot, and will be experimenting with other applications soon, like Asian lettuce cups, scramble, and who knows what else!

I have been craving chili for a few weeks, at least, but I never got around to making it for whatever reason. I usually just make vegan chili with veggies and beans, but I bought a pack of tempeh at Whole Foods a few weeks ago on a whim. I have never cooked with it before, and was curious about it. As luck would have it, today I had a bunch of tomatoes on the counter that were getting super-ripe and a bag of padron peppers in the fridge. I know this is not the usual application for padrones, but they worked great!

Since I had never used tempeh before, I was a little unsure how to proceed. I read a few different ways to get 'crumbles'. One was to use the food processor, one was to use a box grater, and one was to simply chop it with a knife. I am a fan of not having a ton of dishes to wash after dinner, so I went with the knife-chop method. I cut the tempeh into strips, then essentially just chopped/diced them until they were about the size I wanted. (Basically resembling crumbled ground meat.)

I used black beans and garbanzos for this, but you can use whatever you like. I also used fresh tomatoes, but a 14 oz. can would be great. Fire-roasted or diced with green chilis would also be appropriate here. I also used Padron peppers because I had them, but you could use bell peppers, anaheims, poblanos, or leave them out altogether. I also meant to use fresh garlic, but I forgot so ended up sprinkling some garlic granules instead.

Tempeh Chili

2 tsp Olive oil

1/2 an onion, diced, 

1/2 cup diced padron peppers, or other peppers of choice

1 clove garlic, minced or pressed (or 1/2 tsp or so garlic powder or granules)

3-4 tsp chili powder

1-2 tsp cumin

1/2 tsp Mexican oregano

1/2 tsp salt

1 8 oz pack of tempeh

~1/2 cup veggie broth

1 1/2 cups diced tomatoes (fresh or canned)

1 14 oz can black beans, drained and rinsed

1 14 oz can garbanzo beans, drained and rinsed

diced green onions for garnish 

sliced fresh jalapenos for garnish

Cook the onion and peppers in olive oil until nice and soft, about 10 minutes.  Stir in the garlic, chili powder, cumin, and Mexican oregano. Stir for about a minute to let the spices bloom, then add the crumbled tempeh. Stir to coat with the spiced, then add the broth. Stir to combine and let simmer for about 10 minutes. Stir in the beans. Add more broth if the chili seems to dry and continue simmering for about another 30 minutes to let the flavors really come together. Check periodically to make sure there is enough liquid to keep the chili from sticking. Serve topped with green onions and jalapenos, if desired.

Marinated Grilled Tofu

Marinated Grilled Tofu

I wanted to come up with a sexy name for this, but I just could not. It's a super-simple dish. Tofu simply marinated, and then cooked on the grill pan. You could probably pan-fry it or bake it as well, but I really think the grilling gives it extra flavor. I like this brand of tofu because it comes in two smaller blocks, and since it's usually just me eating it, I don't have to prepare more than I can eat in a day or two.

One block of tofu, about 8 oz., sliced into thirds and pressed between towels to remove moisture.

2 Tbsp or so of water

1/2 Tbsp or so of olive oil

1/2 tsp. onion granules (or powder)

1/2 tsp garlic granules (or powder)
1/2 tsp paprika

1/2 tsp dry thyme

1/2 tsp dry basil

1/2 tsp dry oregano

1/2 tsp nutritional yeast

juice of 1/2 a lemon

While the tofu is being pressed, combine the remaining ingredients in a vessel suitable for holding the tofu planks. Place the tofu in the marinade and turn over a few times to ensure good coverage. Marinade for at least 20 minutes, up to several hours. If more than 20 minutes, refrigerate until ready to cook.

Heat a grill or grill pan over high heat and OIL WELL.  I also suggest spraying the tofu planks with spray oil so they don't stick.

Cook for about 8 minutes per side, turning 1/2 turn after 4 minutes for the groovy grill marks. Yummo!

Escarole and Bean Soup

This one is amazingly simple and delicious. It's my first time making it, but was inspired by the head of escarole in this week's CSA box.  I cooked the beans from dried, but canned beans could easily be substituted. Did I mention it's simple?

Escarole and Bean Soup

~3/4 cups dried white beans, cooked OR 1 can white beans

1 TBSP Olive Oil

2 Cloves Garlic, minced or pressed

1 Head Escarole, cleaned and chopped into roughly 1-inch strips 

Vegetable Broth OR Better Than Bouillion

Water

Cook the beans as you normally do (leave in cooking liquied), or use canned, rinsed and drained

Heat the olive oil in a soup pot. Stir in the garlic and cook until fragrant, 30 seconds or so.  Stir in the escarole and stir frequently until wilted, about 5 minutes.

At this point, if you are using canned beans, add about 4 cups water to the pot with about 1/2 TBSP soup base (or use 1/2 water 1/2 broth). Stir in the beans and bring to a simmer. Add more liquid as needed to reach a soup consistency.

If you cooked the beans from dried, add the beans and cooking liquid to the pot. Mix about 1/2 TBSP soup base with 2 cups of water, and add to the pot.

Bring to a simmer and taste for seasoning. Add salt or liquid to taste. 

Buon appetito!

Tofu and Veggie Stir Fry with Cauliflower 'Rice'

We got a lot of baby bok choy in our CSA share this week, so of course I had to make some sort of Asian delight. Stir-fry seemed the obvious choice and I wanted to try something new (at least for me), so I went for a tofu and veggie dish. I have been experimenting with cooking tofu over the past several months, and the biggest challenge has always been getting a texture that I like. With that in mind, I started reading recipes for stir-fry tofu, and pretty much rejected anything that didn't involve pressing and somehow cooking the tofu before adding it to the stir fry.

I found a few recipes that called for baking the tofu first, but I was loathe to create more dishes, so when I read this recipe from Little Spice Jar, I decided to use it as my cooking guide. While I didn't follow her recipe for the sauce, I did use the method, and I was quite pleased with the results! My sweetie thought the tofu was a little  'over-fried', so I will keep that in mind next time as I continue experimenting.

I found this dinner to be completely satisfying and delicious. Also, I used cauliflower rice instead of regular white rice, and I was still completely satisfied after eating one bowl. As is the case with pretty much everything I make, the cast of veggie characters varies depending on what I have on hand. Tonight it was onion, baby bok choy, mushrooms, green beans, romanesco, and water chestnuts.

Tofu and Veggie Stir Fry

For the tofu:

1 block of extra-firm tofu

1-2 TBSP corn starch

Neutral Oil for Cooking

For the sauce: 

1 Tbsp Brown Sugar

3 Tbsp Water

3 Tbsp Soy Sauce

2 Tbsp Dry Sherry

1 Tbsp Rice Vinegar

1/2 Tbsp Corn Starch

1/2 Tbsp Sesame Oil

1-2 Cloves garlic, minced or pressed

2 tsp Fresh grated ginger

Veggies:

1/2 an onion cut into wedges

1 small head of romanesco, cut into florets

8 (or so) raw green beans, cut into one inch lengths

1 can slice water chestnuts (or whole if you bought the wrong ones like me, sliced by your awesome sweetie)

2/3 cup sliced mushrooms

1 bunch baby bok choy

I've seen tofu blocks in a variety of shapes. Slice yours into roughly 1/2 inch pieces, I got three of these from the block I had today. Fold these into a folded-over tea towel between two cutting boards or plates, weight them, and let sit for at least 20 minutes, up to however long you have. 60-90 minutes is great, no need to go longer as far as I can tell. 

Whisk all of the sauce ingredients in a small bowl and set aside.

Slice all of the veg into whatever size and shape you like in stir-fry.

Remove the tofu from the toweling and cut into squares or rectangles. Toss with cornstarch and cook in hot oil until golden brown and delicious. I didn't time this but I estimate it took close to 10 minutes. I thought the tofu was perfect, but my sweetie thought it went a little long at this stage, so use your judgement. Remove the tofu with a slotted spoon.

Add the onion to the wok and cook for about 4 minutes. Add the romanesco and green beans and cook for 2-3 minutes. Add in the mushrooms and stir for a minute os so, Stir the sauce again and add it to the wok.When it has settled down,stir in the water chestnuts and the bok choy. Cook and stir until the bok choy is completely wilted. Serve with rice or cauliflower rice.

Grain and Vegetable Soup

This soup is a variation of this other veggie soup that I posted previously. This one is loosely based on Bob's Red Mill Veggi soup mix. I call it grain soup because I make it with whatever little bits of grains I have leftover in the pantry on the day I am making it. I will write up what I used today, but you can use pretty much anything, just make sure you have about a cup total of the grains.

I also just use whatever veggies I have on hand, but always at least onions and usually carrots and often celery, but not always. Today I added kale, but I also love this soup with regular ol' cabbage. Summer squash, tomatoes, radishes, potatoes or anything else can also be used.

Grain and Vegetable Soup

Olive oil

1 onion, diced

2 small or 1 big carrot, diced

1 celery stalk, diced

1/4 cup bulgur

1/4 cup barley

1/4 cup split peas

1/4 cup brown rice

8-10 cups water

1 bunch kale

Better than bouillion soup base to taste (or use half broth half water)

Cook the onion, carrot, and celery in the oil in a large soup pot until soft and starting to caramelize, about 10 minutes. Stir in the grains and coat with the veggies and oil. Add 8 cups of water and bring to a boil. After it boils, reduce heat to a gentle simmer, cover the pot, and cook, stirring every 20 minutes or so, until the grains are tender. Depending on what you used this can take from 1-3 hours.

When the grains are tender, or nearly so, add in the soup base to your desired level. For 8 cups of water I'd start with about 1/2 Tbsp and add more if you think it needs it. If the soup seems too thick at this point, you can add more water.

Stir in the kale and continue simmering until it's done, about 10-15 minutes. 

Again, you can use any grains or veggies you have on hand in this soup. If you want them to maintain some of their freshness, add them near the end with the kale. If you like them mushier (like sweet potatoes, maybe) add them earlier on in the process.

Southwest Quinoa Salad

Southwest Quinoa Salad

1 - 1 1/2 cups cooked quinoa (I like to cook mine in veggie broth for more flavor)

Dressing : 

1 tbsp or so olive oil

1 tbps or so chili powder

2 tsp cumin powder

1/2 tsp dried Mexican Oregano

juice of one lime

salt and pepper to taste

chopped veggies of choice, this time I used: 

one carrot

one small zucchini

about 6 green beans (raw)

two green onions

a handful of cherry tomatoes

a handful of fresh cilantro

but seriously use anything. Whatever you have on hand and you think will taste good.

1 14 oz. can corn
1 14 oz. can beans (black, kidney, garbanzos, pinto...whatever you have on hand) I used kidney this time


Whisk the dressing ingredients in a large bowl. Stir in the quinoa and chopped veggies. Add in the beans and corn and stir to combine everything. Serve now or chill for later use.

I like to make a big batch of this and eat it for lunch until it's gone, so I know it lasts at least 4-5 days in the fridge.

For dinner tonight I served this over a bed of spring salad mix with some sliced avocado. Deeee-lish!

Barbecue Tofu

I am finding my favorite way to eat tofu is grilled. I have made this spicy Asian tofu over and over again, but was having a hard time finding another flavor profile that was as good. Finally I decided to try regular old barbecue sauce, and it was delicious! Also super-simple which equals a big win in my book.

Barbecue Tofu

One block of extra-firm tofu

barbecue sauce of choice (This one is my favorite : Big Daddy Sam's)

oil for greasing the grill

Cut your tofu into roughly 1/2 inch planks and press wrapped in towels between two cutting boards (top one weighted) for 30 minutes or so.

Brush the planks with barbecue sauce on both sides. Let marinade until ready to cook, but at least 20 minutes.

Get your grill pan or grill nice and greased up, then heat to medium-high to high heat. Grill the tofu planks for about 5-6 minutes per side, turning a quarter turn halfway through to get the cool grill criss cross marks.

Brush with extra sauce if desired and serve. 

These were great as is with some grilled veg, but also made a delicious sandwich with avocado, red onion, and salad mix.

Black Bean, Bulgur, and Roasted Veggie Enchilada Casserole

Sometimes the  hardest part about getting dinner on the table is deciding what to make. That is why I am a fan of 'theme days' like Taco Tuesday. I don't usually make tacos on Tuesday, but I do make Mexican food pretty often. Last night we had this delicious enchilada casserole. I made it with bulgur and black beans, but other grains and beans would work as well. In fact, I wanted to use quinoa, but I didn't have enough so I used bulgur instead. Also, any veggies you have on hand will work, but I will list what I used this time below.

Black Bean, Bulgur, and Roasted Veggie Enchilada Casserole

1 batch Red Enchilada Sauce

Corn tortillas

chopped onions or green onions

for the veggies: 

1 small head cauliflower

1/2 orange bell pepper

2 small carrots

1 onion 

2 button mushrooms (use more if you have them, I only had 2)

2-3 tsp olive oil

chili powder

cumin

Mexican oregano

salt 

pepper

for the bulgur:

1/2 cup dry bulgur

1 cup veggie broth

1 can black beans, rinsed and drained

Cut up the veggies as desired and toss with the olive oil and seasonings to taste. Roast in a 350 oven until done, about 25 minutes.

Bring the broth to a boil in a small sauce pan. Stir in the bulgur, reduce to a simmer and cook, covered until done, about 15 mintues. Stir in the black beans.

To assemble: 

Ladle about 1/2 cup of sauce into the bottom of an 8x8 or similar baking dish. Put down a layer of tortillas. I usually tear them in half and put the cut side out to make them fit better in the dish. Then another layer of sauce, a layer of the bulgur, a layer of the veggies, a sprinkle of onions, more sauce. 

Repeat until you are out of stuff, ending with a layer of tortillas covered with sauce. Bake at 350 for about 25 minutes. Let sit for a bit before you cut into it. Serve it with whatever toppings you like.

Red Enchilada Sauce

This is a quick and super-tasty homemade enchilada sauce using dried chilies. My favorite canned enchilada sauce is Hatch brand, and it costs about $4.00 per small can so making this sauce at home is very cost efficient. I have tried recipes for enchilada sauce that use flour and chili powder, but this one is much better in my mind and at least as easy, if not easier to make. If there is any leftover, I store in in a mason jar in the fridge and it keeps well for at least a week.

I forgot to take a picture until I was nearly done, but this is what it looks like when it comes out of the blender.

Red Enchilada Sauce

6 dried chilies  for example : Anchos, Pasillas, Guajillos (or any combination)

1/2 an onion, peeled and left whole

1 or 2 garlic cloves, peeled and left whole

2 tsp neutral oil

1/2 tsp ground cumin

1/2 tsp salt

pinch Mexican oregano

Heat a cast iron or stainless steel skillet over high heat. Heat up the chilies, turning frequently, until they are softened, about 4 minutes. Also place the onion, cut side down, and the garlic in the skillet, also turning frequently, until they are kind of charred. 

Remove the stems and seeds from the chilies. No need to be neat, you can cut or rip them up. Place the chilies, the onion and the garlic in a medium pot. Cover with water and bring to a boil. Once it boils, turn off the heat, cover the pot and let it steep for at least an hour. Longer is fine.

Place the solids in a blender with about 2 cups of the soaking liquid and blend on a high setting until it's very smooth. You may need to add more of the liquid. Pour the sauce into a strainer over the same pot and stir/push through.  Stir in the oil, cumin, salt, and oregano and simmer for about 5 minutes. Use now or store in the fridge.

Hot and Sour Soup from Thug Kitchen

I recently got this awesome Thug Kitchen cook book and the first recipe my husband wanted to try was the Hot and Sour Soup. And so we did. He thought it needed more sour, so we added more vinegar than the recipe called for. I also had regular green cabbage from the CSA, so that is what we used instead of the Napa cabbage called for in the recipe. Because Napa cabbage cooks more quickly, I added the cabbage in earlier on, like step 1.5 so it would have time to cook. We both really enjoyed this soup!

The scallion pancakes were also delicious, and that recipe came from America's Test Kitchen.

Hot and Sour Soup from Thug Kitchen

2 tsp neutral oil

1 cup sliced shiitake or button mushrooms (I used button)

2 cloves garlic, minced or pressed

1 Tbsp minced or grated ginger

5 cups vegetable broth (I also ended up adding some additional water)

1/4 cup rice vinegar (we added at least 1 Tbsp more)

3 Tbsp Soy Sauce

1 Tbsp chili garlic paste

1 tsp agave syrup

3/4 cup thinly sliced bamboo shoots ( I used 1 small can)

1 block extra-firm tofu cut into dice-sized cubes

1 tsp cornstarch

2 tsp water

2 cups thinly sliced Napa cabbage (I used regular green cabbage, and probably closer to 3 cups)

1/4  cup sliced green onions (I think I used about 1/2 cup)

1 Tbsp sesame oil

Ground pepper to taste

1.  Heat the oil in a large soup pot over medium heat. Add the mushrooms and cook until they release their moisture, about 3 minutes. Add the garlic and ginger and cook for another minute, stirring the entire time. Add the broth, vinegar, soy sauce, chili garlic paste, and agave and bring to a simmer. Stir in the bamboo and cabbage and simmer for about 5 minutes

2. Combine the corn starch and the water in a small bowl or cup, stir well with a fork or small whisk. Stir this mixture into the soup until it starts to thicken, about 3 or 4 minutes. 

3. Stir in the tofu, green onions, and sesame oil. Simmer until you are ready to eat and the flavors come together, at least 5 minutes. Check for seasoning, add more soy, vinegar or some pepper as needed. 

Vegetable Bean Soup with Bulgur

I feel like I should post this soup because it really is a staple for me. More a method than a recipe, I eat this almost every day. I literally use whatever veggies I have in the fridge, I will try to post some types and quantities below.

Vegetable Bean Soup with Bulgur

2 tsp Olive Oil

1 onion, diced

1 carrot, diced or sliced

1-2 stalks of  celery, sliced

2 cloves garlic, minced or pressed

1 tsp sweet paprika

1 14 oz. can diced tomatoes (I use no-salt added)

1/3 cup uncooked bulgur

1 14 oz can beans of choice, rinsed (kidney, white, pinto, black, whatever you have)

4 cups kale, cabbage, spinach or other greens of choice

8 cups water

4 tsp (or to taste) Better than Bouillion Vegetable base, or 1/2 water 1/2 veggie broth of choice

Heat the oil over medium heat in a soup pot or Dutch oven. Add onion, carrot, and celery and cook until pretty soft, about 10 minutes. Add garlic and paprika, cook and stir for an additional minute.

Add water, tomatoes, and bulgur and simmer, covered, for about 20 minutes. Add the greens and beans, and simmer for about 10 more minutes. Taste and add Better than Bouillion to taste. If using broth and water, use 1/2 water 1/2 broth instead of 8 cups of water. Adjust salt as needed.

I like to keep a big batch of this soup in the fridge pretty much all the time. I eat it for breakfast most days. You can easily vary this by using different veggies, adding herbs, and using different grains.

Zoodle (or spaghetti squash) Chow Mein

I love noodles! All kinds of  noodles! In soups, with Asian flavors, with Italian flavors, I love them all. But when I started cooking and eating more vegan food, my goal was also to eat fewer processed foods and more whole foods.

SO...I have turned to some veggie noodle-alternatives with pretty good success. I love spaghetti squash, but to me it's not really noodle-like. I do eat it a lot, especially in winter, but it doesn't really feel like a noodle-replacement to me. Zoodles (spiralized zucchini or other summer squash) on the other hand, totally do it for me. Lightly sauteed in olive or sesame oil, depending on the final application, they mimic the texture of real pasta enough to satisfy me. If you haven't yet, I think you should give them a try.

I have suggested some veggies in the recipe below, but you can use pretty much anything. For me, the bean sprouts are imperative. If you don't have them, you can still make this dish, but call it 'Zoodle Stir Fry' or 'Amazingly Awesome Asian Veggies' or whatever you want. :)

Zoodle (or spaghetti squash) Chow Mein

1 tsp neutral oil

2 1/2 cups zoodles or cooked spaghetti squash

1/2 cup sliced onion

1 carrot, sliced

2 cups bok choy or cabbage or napa cabbage (or whatever greens you have in the fridge)

1 clove garlic, minced or pressed

2 tsp chopped fresh ginger (or 3/4 tsp dried)

1/2 cup chopped green onions

1 1/2 cups mung bean sprouts

2 tsp brown sugar or other sweetener of choice

1/8 cup soy sauce

1 tsp sesame oil

Combine the sugar, soy sauce and sesame oil and set aside.

Heat the oil in a non-stick frying pan over medium to medium-high heat. Add the onions and carrots and cook for about 3 minutes. Stir in the ginger and garlic.  Add your greens (and any other veg you are using, and cook until nearly done, but not quite. Stir in the zoodles or spaghetti squash and cook for about 2 or 3 minutes. Stir in the sauce and the bean sprouts and you should be good to go.

Spicy Asian Grilled Tofu

It's been years since I have posted any recipes on this old blog. Recently I have been into cooking a lot of vegan food, and posting photos on Facebook. I guess most of them look pretty good, because many of my friends have been asking for the recipes. I am going to make an effort to get these vegan recipes posted here and also post any new ones I make.

This spicy Asian grilled tofu is one of the most-requested, so it is the first one I am putting up. If you make it, please let me know how you liked it. Thanks!

Spicy Asian Grilled Tofu

1/4 cup soy sauce

1-2 Tbsp sweetener (brown sugar, agave, white sugar)

1/2 Tbsp chopped ginger (or powdered if that is all you have, probably 1 1/2 tsp if dried)

1 - 2 tsp chili garlic paste, depending on how spicy you like it

1 Tbsp sesame oil

 1 Block of extra-firm tofu sliced into about 1/2 inch planks, then pressed*

Whisk the soy sauce, sweetener, ginger, chili garlic paste, and sesame oil in a pie plate or other container suitable for marinating the tofu planks.  Add the tofu planks and turn each one over a few times so that it is well covered in the marinade. Let is soak for as much time as you have, up to several hours (put it in the fridge if it's going to be more than 20 minutes or so).

Heat up a grill pan (or grill if you're cooking them outside). Make sure it's hot and WELL GREASED or these will stick. I also recommend spraying or brushing the planks themselves with a little oil to prevent sticking.

Place them on the hot, well-greased grill and cook for about 4 minutes. To get the cross-hatch grill marks turn them 1/4 turn and cook a further 4 minutes or so. Flip them to the other side, and repeat the process.

*I usually put a clean towel on a cutting board, put the planks on that, either fold over or put another towel on top, followed by another cutting board and something heavy like a few cans. Leave that sit on the counter for a while until a bunch of the water is pressed out