I know, I know, it's been a really long time since I've posted here. The good news is, it's not because I've forgotten how to cook. It's because I've been working on a cookbook project with a good friend, and I've saved all my recipe ideas for our cooking sessions! I'm sharing this one today because it's super quick and easy to make, and sometimes you just need the taste of take-out.
Hubby and I used to really love getting take-out from this one Thai place near our home, before we went vegan. We're pretty sure everything on their menu is made with fish sauce, so now we're steering clear and opting to cook up our own Thai dishes. Don't get me wrong; the dishes we come up with at home are great - they just don't have that same restaurant taste.
For the longest time, I couldn't figure out what restaurants do to make their Asian food taste so delicious. And then it hit me: lots of garlic! Think about it - when you come home from a restaurant after having gorged yourself on some Asian noodle bowl, what is it that you keep tasting for the rest of the day, and even the following morning? It's garlic!
I'm not saying garlic is the key to Asian cooking - just saying it makes everything taste more "restauranty", if you're having that craving but don't want to shell out $50 for one meal.
Ok truthfully, my garlic theory came to me while I was using my new Pampered Chef Garlic Press. This thing is really amazing for saving me time and sticky hands while prepping my garlic, and now I love to add garlic to everything! What an epiphany.
So without further ado, here's my Tastes Like Take-out noodle bowl:
Ingredients:
2 cups mixed sliced veggies (ex) red bell pepper, cauliflower, broccoli, snow peas, carrots, celery)
6oz vermicelli noodles
2 Tbsp Bragg's or other soy sauce
2 Tbsp sweet Asian chili sauce
1 tsp freshly squeezed lime juice
2 cloves garlic, minced or pressed!
Method:
Saute your veggies in a little oil. If you like sesame flavor, use a drop of sesame oil along with your regular oil. I love grapeseed oil for quick sauteing.
Boil about 4 cups of water in your kettle. Place vermicelli noodles in a bowl and pour boiling water over them. Let them sit for a few minutes, stirring occasionally to break up noodles, until noodles are soft. Drain and set aside.
Prep your sauce. Combin the Bragg's and all remaining ingredients in a small bowl, whisking well. Adjust flavors to your taste, adding more chili sauce or lime juice if needed. Or more garlic if you're into that kind of thing.
When veggies are nicely browned and starting to soften (though not fully cooked), add noodles and sauce to the pan. Stir together quickly so sauce doesn't burn to the bottom of the pan, but sticks to the noodles.
Serve in bowls with chopsticks, garnished with peanuts, cilantro, and/or green onion slices, and sprinkled with sesame seeds, and prepare to crush your take-out craving. Works everytime!
Sunday, October 14, 2012
Sunday, February 12, 2012
Pear Banana Walnut Mini-Scones
I confess, I initially wanted to make muffins this evening. But as soon as these adorable little bites took shape, I decided to just go with it. No added fat and lots of fruit make these a healthy treat you won't be able to resist!
And here's how you make 'em:
Start by preheating your oven to 350 degrees.
Mash up 1 banana with 1/3 cup lightly packed brown sugar, 1 tsp cinnamon, 1/2 tsp grated ginger, and 6 Tbsp almond milk. Whisk until the mixture is creamy. A few little banana lumps are okay. Dice up one average-sized pear and mix it in. Add 1 egg replacer and mix well.
Combine dry ingredients in a separate bowl: 1 1/2 cup whole wheat flour, 2 tsp baking powder, 1/8 tsp salt.
Mix dry ingredients into wet ingredients, and stir in at least 1/3 cup chopped walnuts (use your discretion and don't be shy about adding more!)
Spread the dough out until it's about 1/2" thick. Use a small cookie cutter or drinking glass, about 2" diameter, to cut out mini-scones. Spread out on a baking sheet and bake for about 8 minutes.
If the bottoms of the scones are starting to brown and you're worried about them burning, you can flip the scones upside-down and keep baking. They'll hold their shape and have a nice golden brown color all over.
Enjoy with a cup of tea or a little peanut butter.
And here's how you make 'em:
Start by preheating your oven to 350 degrees.
Mash up 1 banana with 1/3 cup lightly packed brown sugar, 1 tsp cinnamon, 1/2 tsp grated ginger, and 6 Tbsp almond milk. Whisk until the mixture is creamy. A few little banana lumps are okay. Dice up one average-sized pear and mix it in. Add 1 egg replacer and mix well.
Combine dry ingredients in a separate bowl: 1 1/2 cup whole wheat flour, 2 tsp baking powder, 1/8 tsp salt.
Mix dry ingredients into wet ingredients, and stir in at least 1/3 cup chopped walnuts (use your discretion and don't be shy about adding more!)
Spread the dough out until it's about 1/2" thick. Use a small cookie cutter or drinking glass, about 2" diameter, to cut out mini-scones. Spread out on a baking sheet and bake for about 8 minutes.
If the bottoms of the scones are starting to brown and you're worried about them burning, you can flip the scones upside-down and keep baking. They'll hold their shape and have a nice golden brown color all over.
Enjoy with a cup of tea or a little peanut butter.
Monday, February 6, 2012
Super Secret Brownies
I confess...the proportions in this recipe have been borrowed from the Happy Herbivore's Black Bean Brownies. But the secret ingredient was all my idea, and I've put my own twist on the original recipe. Enjoy - and don't feel guilty for reaching for seconds! It's all good!
Preheat oven to 350 degrees and lightly grease 9x9 glass baking dish with Earth Balance (or another buttery spread).
Combine in food processor:
1/3 c agave nectar
1/4 c cocoa powder
1 Tbsp cinnamon
1/4 c sugar
1/4 tsp salt
and... the secret ingredient: 2 very ripe avocadoes!
Blend until well combined, then add 1 can black beans (after rinsing verry well and draining excess moisture). Blend again until smooth, but if you can still see a few bits of black bean, don't worry about it. They won't hurt anybody.
Pour mixture into the baking dish, then stir in 1/4 c rolled oats and 1/4 c chopped walnuts. I really think you need some nuts in this recipe, so if you don't have walnuts, try almonds... or cashews... yum!
Once all ingredients are mixed together, smooth the top of the brownie batter and bake for approx 30 minutes. When you insert a toothpick and it comes out clean, your brownies are about done!
Now the hard part... let your brownie sit for another 20 minutes so it has a chance to firm up and cool down. Use all the willpower you've got... and then enjoy!
Preheat oven to 350 degrees and lightly grease 9x9 glass baking dish with Earth Balance (or another buttery spread).
Combine in food processor:
1/3 c agave nectar
1/4 c cocoa powder
1 Tbsp cinnamon
1/4 c sugar
1/4 tsp salt
and... the secret ingredient: 2 very ripe avocadoes!
Blend until well combined, then add 1 can black beans (after rinsing verry well and draining excess moisture). Blend again until smooth, but if you can still see a few bits of black bean, don't worry about it. They won't hurt anybody.
Pour mixture into the baking dish, then stir in 1/4 c rolled oats and 1/4 c chopped walnuts. I really think you need some nuts in this recipe, so if you don't have walnuts, try almonds... or cashews... yum!
Once all ingredients are mixed together, smooth the top of the brownie batter and bake for approx 30 minutes. When you insert a toothpick and it comes out clean, your brownies are about done!
Now the hard part... let your brownie sit for another 20 minutes so it has a chance to firm up and cool down. Use all the willpower you've got... and then enjoy!
Thursday, February 2, 2012
Super-Creamy Vegan Lasagna
I've been spending a lot of time perfecting lasagna recipes lately, amd this one turned out really well! My mom made fantastic lasgana when I was young and I've really missed it! But after trying a piece of this new lasagna recipe, I'm convinced it's just as good as my mom's! Enjoy!
Start by cooking one box of whole wheat lasagna noodles. You'll only need half a box, so you can store the rest of the cooked noodles in the fridge, rubbed with just a little olive oil to keep them from sticking together.
While the pasta is boiling, start your tomato sauce. Chop 1/2 a medium red onion and saute it in a deep frying pan with a little olive oil until onion starts to caramelize. Add one large can of diced tomatoes and their juices. Add 2 tsp each of basil and oregano, plus 1/2 tsp each of salt and pepper, with 1/4 tsp cayenne. Stir together and let simmer 15 minutes minimum (longer if you have the time)!
Make a pesto using 1/2 cup each of Daiya mozzarella cheese and pine nuts, adding 1/4 cup olive oil and another 2 tsp basil. Combine in food processor and mix until nuts are ground down and mixture is almost runny.
Chop 1 medium zucchini thinly and set aside.
Open 1 can kidney beans, drain and rinse.
Layer ingredients into a medium glass baking sheet (not 9x13 - choose a smaller one!):
Thin layer of tomato sauce
Noodles
Thin layer of pesto, about 1/3 of what you made, spread on with a spatula
1/3 of remaining tomato sauce
1/2 cup kidney beans
1/2 of your chopped zucchini, spread thinly
Noodles
1/2 of remaining pesto
1/2 of remaining tomato sauce
The rest of the kidney beans
The rest of the zucchini
Noodles
The rest of the pesto
The rest of the tomato sauce
Top with 1/2 cup cheddar Daiya cheese. Bake at 350 degrees for 1/2 hour, then remove from oven and let rest 15 minutes before serving.
Start by cooking one box of whole wheat lasagna noodles. You'll only need half a box, so you can store the rest of the cooked noodles in the fridge, rubbed with just a little olive oil to keep them from sticking together.
While the pasta is boiling, start your tomato sauce. Chop 1/2 a medium red onion and saute it in a deep frying pan with a little olive oil until onion starts to caramelize. Add one large can of diced tomatoes and their juices. Add 2 tsp each of basil and oregano, plus 1/2 tsp each of salt and pepper, with 1/4 tsp cayenne. Stir together and let simmer 15 minutes minimum (longer if you have the time)!
Make a pesto using 1/2 cup each of Daiya mozzarella cheese and pine nuts, adding 1/4 cup olive oil and another 2 tsp basil. Combine in food processor and mix until nuts are ground down and mixture is almost runny.
Chop 1 medium zucchini thinly and set aside.
Open 1 can kidney beans, drain and rinse.
Layer ingredients into a medium glass baking sheet (not 9x13 - choose a smaller one!):
Thin layer of tomato sauce
Noodles
Thin layer of pesto, about 1/3 of what you made, spread on with a spatula
1/3 of remaining tomato sauce
1/2 cup kidney beans
1/2 of your chopped zucchini, spread thinly
Noodles
1/2 of remaining pesto
1/2 of remaining tomato sauce
The rest of the kidney beans
The rest of the zucchini
Noodles
The rest of the pesto
The rest of the tomato sauce
Top with 1/2 cup cheddar Daiya cheese. Bake at 350 degrees for 1/2 hour, then remove from oven and let rest 15 minutes before serving.
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