Tofu Satay and Peanut Sauce

Ingredients:

1 block firm tofu
wooden skewers (optional)
2 shallots
2 cloves garlic
1/2 inch ginger
3 stalks lemongrass
2 tablespoons lime juice
1 tablespoon dark soy sauce
1 tablespoon honey
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon turmeric

1/4 cup peanut butter
2 tablespoons soy sauce
1/2 teaspoon garlic powder
juice of 1 lime
1 tablespoon honey
1 teaspoon sesame oil
1/2 teaspoon tamarind
3 tablespoons coconut milk
1/2 teaspoon sriracha
water, as needed

Cut the tofu into thick strips and press.

Combine satay ingredients in a blender and puree until smooth. Marinate the tofu in the mixture a few hours or overnight.

If desired, skewer the tofu. Grill or oven roast until golden, basting with remaining sauce halfway through cooking.

Meanwhile, stir together the peanut sauce ingredients and add water to reach desired consistency.


Serve the satay with the peanut sauce, jasmine rice, and chopped green onion.

Spiced Lentils

Ingredients:

1-1/2 teaspoon black mustard seed
1 tablespoon oil
1 small onion, minced
1/2 inch ginger, minced
2 cloves garlic, minced
1 green chilli, minced
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon paprika
10 curry leaves
2 roma tomatoes, chopped
1 teaspoon honey or agave
1/2 teaspoon fenugreek
2 cups red lentils, soaked
1 cup cilantro, finely chopped
salt, to taste
lime, cut into wedges
olive oil

In a saucepan, heat the oil and add the mustard seeds. When they begin to pop, add the onion, ginger, garlic, and green chili. Cook until they are softened and add the coriander, cumin, turmeric, and paprika. When they are aromatic, add the curry leaves, tomato, honey, and fenugreek. When tomatoes begin to soften, stir in the lentils and their liquid and simmer until lentils are tender and mixture is thickened, adding water as needed. Add the cilantro and season with the salt.

Serve topped with tzatziki, lime, and a drizzle of olive oil.

Baked Mushroom Alfredo Pasta

Ingredients:

1 onion, thinly sliced (optional)
1 medium cauliflower, roughly chopped
1-1/2 cup vegetable stock
1-1/2 cup nut milk
3 tablespoon olive oil
2 cloves garlic
salt and black pepper, to taste
1 package mushrooms, sliced
3 cups penne pasta
1 cup grueye, shredded
sage, cut into thin ribbons
vegan sausage, cut into bite sized pieces (optional)

Caramelize the onion and set aside. Cook the mushrooms in some oil and set aside.

Boil the cauliflower until tender and place in blender along with stock, nut milk, olive oil, and garlic. Blend until smooth and return to pot. Stir until it simmers and add more milk if needed. Season with salt and black pepper.

Meanwhile, cook the pasta until al dente. Place in a casserole dish along with the gruyere, sage, sausage, caramelized onion, mushrooms, and the alfredo sauce.

Bake at 400 for 20 minutes until sides are golden.

Red Red

Ingredients:

2 cups black eyed peas, soaked overnight
1 bay leaf
2 tablespoons coconut oil
1 onion, chopped
1 habanero pepper, seeded and minced
1 tablespoon ginger, minced
2 cloves garlic, minced
1/2 tablespoon paprika
2 tomatoes, finely chopped
1/4 cup tomato puree
2 cups vegetable stock
salt, to taste
2 green onions, chopped

Boil the peas in water with the bay leaf until mostly cooked. Set aside.

Cook the onion and habanero in the oil and add the garlic, ginger, and paprika. Stir in the tomatoes and cook until they begin to wilt. Then add the puree and stock. Bring to a simmer. Add the peas and simmer until they are cooked through. Season with salt. Garnish with the green onion.

Serve with long grain rice or basmati rice and plantains.

Teriyaki Marinated Mushroom Sandwiches

Ingredients:

3 cups oyster or shiitake mushrooms, sliced
1 teaspoon dark soy sauce
1 tablespoon tamari
1/2 tablespoon sriracha
1 tablespoon teriyaki sauce
1 tablespoon sesame seeds
1/2 teaspoon sesame oil
1/4 cup red cabbage, shredded
1/4 cup white cabbage, shredded
1 small carrot, cut into matchsticks
1 cucumber, cut into matchsticks
1 green onion, sliced
1/4 cup cilantro
french baguette or hoagie

Toss mushrooms with the soy sauce, tamari, sriracha, teriyaki sauce, sesame seeds, and half the green onion. Refrigerate 1 hour or overnight.

Bake the mushrooms at 375 for 25 minutes and toss with the sesame oil.

Assemble sandwiches by placing the mushroom mixture at the base of the bread and topping with remaining ingredients.

Oatmeal Goji Cacao Muffins

Ingredients:

1/2 cup goji berries
2/3 cup water
1-1/2 teaspoon ground flaxseed
2-1/2 tablespoons coconut oil
2 tablespoons orange juice
zest of 1/2 orange
1/2 teaspoon vanilla
1/2 cup oat
1-2/3 cup roughly ground oats or flour
1/4 cup almond meal
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1 teaspoon stevia
1/4 teaspoon cinnamon
2/3 cup almond milk
1 banana, mashed
1/3 cup cacao nibs
1 teaspoon chia seeds


Heat goji berries and water in a saucepan until simmering. Stir in flax seed, remove from heat, and set aside to cool.

Combine oats, oat flour, almond meal, baking powder, salt, sugar, stevia, and cinnamon. Set aside.

Add coconut oil, orange zest, orange juice, and vanilla to the berries. Stir into the dry ingredients along with the almond milk and banana. Fold in the cacao nibs.

Divide batter among 12 paper lined muffin cups and sprinkle with the chia seeds. Bake at 350 for 20 minutes.

Sesame Soba Noodle Stir Fry Bowls

Ingredients:

3 ounces soba noodles
2 tablespoons sesame oil
2 tablespoons tamari
juice of 1 large lime
2 teaspoons honey
2 cups shiitake or trumpet mushrooms
1 cup sliced asparagus
1 carrot, cut into matchsticks
2 cloves garlic, minced
1 tablespoon mint, chopped
1 tablespoon basil, chopped
1 green onion, chopped
1 lime, cut into wedges

Cook soba noodles, drain, and rinse thoroughly. Set aside.

Meanwhile, stir lime juice, tamari, honey, and a teaspoon of sesame oil together. Set aside.

Stir fry the asparagus using some of the tamari mixture and set aside. Stir fry the carrots with the garlic and more tamari mixture and set aside. Stir fry the mushrooms with remaining tamari mixture and set aside.

To assemble bowls, toss the noodles with the sesame seeds. Arrange the asparagus, carrot, and mushrooms on top and garnish with the mint, green onion, basil, and a wedge of lime.