Miso Vegan Ramen

Ingredients

👉 6 cups filtered water

👉 V1 1/2 tbsp vegan bouillon paste (I used vegetarian Beef)

👉 3 green onions

👉 3 inch piece of fresh ginger, peeled and sliced

👉 1 can slices bamboo shoots (8 ounce can)

👉 3 garlic cloves

👉 2 1/2 tbsp miso paste

👉 1/2 cup spinach, roughly chopped

👉 Small bunch cilantro, for garnish

👉 1/2 cup frozen corn

👉 1 avocado, sliced

👉 4 ounces Cremini mushrooms, sliced

👉 2 ramen noodle packets (each 3.5 ounces… toss out the seasoning packets and only use noodles)

For Crispy tofu:

👉 1/2 container firm tofu (7 ounces), cubed

👉 1 1/2 tbsp corn starch

👉 1/2 tsp salt

👉 Avocado oil or coconut oil

Directions

–Bring water to a boil then add bouillon paste, garlic, ginger, sliced bamboo shoots and green onions to a boil. Boil for 40 minutes.

–Meanwhile prepare toppings. In a large pan heat 1 tsp coconut oil or oil of choice. Add frozen corn, mushrooms and spinach and sauté for 3 minutes or until all cooked. Season with salt and pepper.

–For the Crispy tofu place tofu cubes on a large plate. Season tofu will salt then evenly dust the corn starch over to tofu. Heat a large pan over medium heat. Add 1 1/2 tsp avocado oil or coconut oil. Add tofu and cook for 1-2 minutes on each size of the tofu cube. On the same pan make room for the avocado, slice avocado and cook on both sides for 1 minute! (I used a grill pan, so if you want the grill marks, go for it!)

–Add the miso paste to the broth and ensure it fully dissolves. Simmer for 2 additional minutes then place a strainer over a large bowl.

–Return the strained broth to a large pot, bring broth to a boil then add ramen noodles, cook for 3 minutes or until noodles are cooked (may vary depending on brand of noodles and directions on the package.)

–Divide noodles between two bowls, add the spinach,avocado, corn, crispy tofu, mushrooms, chopped cilantro and a slice lime

Red Wine-Braised Beef Stew With Potatoes And Carrots

Ingredients

👉 4 slices bacon, thick cut, chopped

👉 2 pounds beef chuck, cut into 1½-inch pieces

👉 Kosher salt, to taste

👉 Black peppercorns, freshly ground

👉 1 yellow onion, diced

👉 2 cups red wine

👉 4 cups beef stock

👉 1 pound baby potatoes, halved

👉 1 pound carrots, cut into 2-inch pieces

👉 1 pound cremini mushrooms, quartered

👉 6 sprigs thyme, tied with butcher’s twine

👉 3 Tbsp cornstarch

Directions

–In a large Dutch oven, add bacon over medium-high heat and cook until rendered and golden brown, about 8 minutes.

–Using a slotted spoon, transfer the bacon to a plate. Season the beef with salt and pepper. Sear the beef, working in 2 batches and turning as needed, until golden brown, 8-10 minutes.

–Transfer the beef to the plate with the bacon.

–Add the onion to the pot and cook until softened and caramelized, 4-5 minutes. Pour in the wine and stir, scraping up any fond that has developed on the bottom of the pot. Cook until reduced slightly, 2-3 minutes.

–Add back the seared beef and rendered bacon with the stock, potatoes, carrots, mushrooms and thyme. Bring to a boil, then reduce the heat to a simmer. Cook, covered, until the beef is tender, 2 hours.

–In a small bowl, whisk cornstarch with 3 tablespoons water until smooth, then stir into stew and simmer until thickened, about 5 minutes.

–Season with salt and pepper, then divide between bowls and serve with mashed potatoes.

Pearl Barley And Chickpea Stew

Ingredients

👉 1/2 can of cooked chickpeas

👉 1 cup of pearl barley

👉 2 small carrots

👉 1 leek

👉 1 stick of celery

👉 2 garlic cloves

👉 a generous handful of chopped kale

👉 900ml of veggie stock

👉 1 can of chopped tomatoes

👉 1 sprig of rosemary

👉 1 tsp of smoked paprika

👉 tamari sauce for seasoning

Directions

–Chop the carrots, leek and celery very small.

–Add a dash of oil or water to a pan and once hot add in all the veggies.

–Cook for 8-10 minutes until they have cooked down and soften. Add in the crushed garlic, rosemary and smoked paprika, stir to combine and cook for another minute.

–Add in the barley, chopped tomatoes and cover with the veggie stock.

–Cover with the lid and cook for 10 minutes.

–Add in the chickpeas, more veggie stock and cook for another 5-8 minutes.

–Season with tamari and add in the chopped kale.

–Let it sit for few minutes and serve.

Vegan Pad Thai with a Peanut Sauce

Ingredients

For the Pad thai:

👉 About 200gr of rice noodles

👉 3 tbsp of toasted sesame seeds oil

👉 3 garlic cloves, minced

👉 A small piece of ginger, finely grated

👉 1/4 cup of soy or Tamari sauce

👉 2tbsp of brown rice vinegar

👉 2 tbsp of coconut sugar

👉 1/2 tbsp of paprika

👉 About 1/2 cup of cubed extra firm tofu

👉 3 spring onions – chopped + extra for sprinkling

👉 1 cup of bean sprouts

👉 1/4 cup of unsalted peanuts – lightly roasted and roughly chopped

👉 1/2 lime cut into slices

👉 An handful of fresh coriander – roughly chopped

👉 A sprinkle of sesame seeds

For the peanut sauce:

👉 1/2 tbsp of siracha or hit sauce

👉 1 cup of canned coconut milk

👉 2 tbsp of soy sauce or Tamari sauce

👉 1/2 cup of runny and unsweetened peanut butter

👉 1 tbsp of coconut sugar

Directions

–Cover the rice noodles with boiling water and let them sit for 15 minutes.

–In the meantime make the peanut sauce. Combine all the ingredients in a small saucepan and slowly bring it boil. Reduce the heat and let it simmer for 2-3 minutes until the sauce thicken. Remove from the heat and set on the side.

–Heat a large frying pan or a wok over medium-high heat and stir fry the ginger and garlic for 2-3 minutes. Add in the drained noodles and cook for another 2 minutes until they have soften. Add the soy sauce, coconut sugar, vinegar and paprika and keep stirring. Add the tofu in and mix well to combine all the ingredients. Cook for another 2-3 minutes. Add more soy sauce, chopped spring onions, chopped peanuts, bean sprouts and keep on stirring to prevent the ingredients sticking to the bottom of the pan. Add a dash of water if it looks too dry. Cook for another 3 minutes.

–Remove it from the heat and serve it with chopped spring onions, coriander, lime slices, sesame seeds and drizzle the peanut sauce on top.

Creamy Garlic And Sundried Tomato-Basil Chicken Skillet

Ingredients

👉 1 pound chicken breasts

👉 1/2 tsp. paprika

👉 1 tsp. onion powder

👉 3 tbps. sun dried tomato oil, divided OR olive oil

👉 2 tbsp. minced garlic

👉 5 oz jar sun dried tomato strips in oil, drained

👉 1 tsp. dijon mustard

👉 1 1/2 cups cream OR unsweetened dairy-free creamer

👉 2-3 cups fresh spinach

👉 1/3 cup parmesan

👉 2 tbsp. chopped basil

Directions

–Season chicken with paprika and onion powder

–In a large skillet over medium heat heat 2 tablespoons sun-dried tomato oil for one minute

-Seared chicken for 6-8minutes per side or cooked through transfer to a plate

–Add remaining oil to pan and fry garlic for one minute then add tomatoes for 1 to 2 minutes mix in Dijon mustard reduce heat to low -add cream and bring gentle simmer while stirring add spinach in allow to wilt in sauce

–Then add Parmesan and let sauce simmer until cheese is melted

–Arrange chicken and sauce on top with basil

Lemon Ricotta Blueberry Pancakes

Ingredients

👉 1 egg + 2 egg whites

👉 1/2 cup ricotta cheese (dairy-free or regular)

👉 3 tbsp. coconut flour (no substitutions)

👉 1/4 tsp. baking soda

👉 2 tbsp. milk (almond, cashew, dairy)

👉 1.5 tsp. vanilla extract

👉 1/2 tbsp. lemon zest

👉 1 tbsp. granulated sweetener

👉 1/2 cup blueberries (is using frozen, make sure they’re defrosted and patted dry).

Directions

–Mix all ingredients except blueberries in a blender or food processor, until smooth. (Alternatively, you can mix ingredients by hand in a medium-sized bowl).

–Fold in blueberries. Heat a medium-sized pan for 1-2 minutes over medium-high heat; grease with butter (this creates the best flavor) and pour 2-3 tablespoons of batter into the pan.

–Cook the pancakes until golden brown and fluffy, about 3-4 minutes. Repeat with remaining batter.

–Top with butter + maple syrup

Sesame Orange Tofu and Cauliflower

Ingredients

Sauce :⁣⁣⁣⁣

👉 3/4 cup orange juice⁣⁣

👉 3 tbsp tamari⁣⁣⁣⁣

👉 1/4 cup + 2 tbsp agave⁣⁣⁣⁣

👉 1 1/2 tbsp rice vinegar⁣⁣⁣⁣

👉 1 1/2 tsp garlic⁣⁣ powder⁣⁣

👉 1 1/2 tbsp ginger⁣⁣ powder⁣⁣

👉 Large pinch red chili flakes⁣⁣
⁣⁣
👉 1 tbsp corn starch⁣⁣⁣⁣

👉 2 tbsp water⁣⁣⁣⁣
⁣⁣⁣⁣
Tofu :⁣⁣⁣⁣

👉 1 pack firm tofu, pressed and drained of liquid⁣⁣⁣⁣

👉 1/4 cup + 1 tbsp cornstarch⁣⁣⁣⁣

👉 1 1/2 tsp garlic powder⁣⁣⁣⁣

👉 1 1/2 tsp onion powder⁣⁣⁣⁣

👉 salt⁣⁣⁣⁣
⁣⁣⁣⁣
Cauliflower :⁣⁣⁣⁣

👉 1/2 head cauliflower, cut into bite sized pieces⁣⁣⁣⁣

👉 1-2 tbsp olive oil⁣⁣, optional⁣⁣

👉 1 tsp garlic powder⁣⁣⁣⁣

👉 1 tsp onion powder⁣⁣⁣⁣

👉 salt⁣⁣⁣⁣
⁣⁣⁣⁣
Rice :⁣⁣⁣⁣

👉 1 1/2 cup rice⁣⁣⁣⁣

👉 3 cups water⁣⁣⁣⁣
⁣⁣
This recipe also tastes SO GOOD when served with coconut rice⁣⁣
⁣⁣⁣⁣
👉 ~2 tbsp sesame seeds⁣⁣⁣
⁣⁣⁣

Directions
⁣⁣⁣⁣
Prepare rice as instructed on packaging. ⁣⁣⁣⁣
⁣⁣⁣⁣
-Tofu⁣⁣ :

Preheat oven to 425 degrees.⁣⁣⁣⁣

After your tofu is pressed of liquid cut into small pieces. Into a medium mixing bowl dust the bottom of the bowl with half the cornstarch, garlic powder, onion powder, and salt. Add tofu into the bowl and dust the remaining cornstarch on top. Toss the bowl over and over until the tofu is evenly coated with cornstarch. Spread evenly on a large baking pan and bake for 30 minutes flipping the tofu pieces half way. ⁣⁣⁣⁣
⁣⁣⁣⁣

-Cauliflower⁣⁣ :

Fill a saucepan with enough water to submerge the cauliflower pieces, bring to a boil. Once boiling add in cauliflower pieces and boil for 5 minutes. Remove with a slotted spoon and transfer to a bowl, toss in ~1-2 T olive oil (just enough to coat, optional), garlic powder, onion powder, and salt. Transfer to a baking pan lined with parchment paper or a Silpat mat. Bake for 20 minutes at 425 as well.⁣⁣⁣⁣
⁣⁣⁣⁣

-Sauce :⁣⁣

Combine water and cornstarch together mixing to combine. Add the remaining sauce ingredients to the cornstarch mixture. Whisk together until combined. Add the sauce into a skillet on medium heat. While constantly stirring, heat the sauce until it begins to thicken. Add the baked tofu and cauliflower, toss to combine. Add sesame seeds, tossing again. Serve with rice!

Kung Pao Cauliflower

Ingredients⁣⁣

👉 1 small head cauliflower, wash & cut into florets⁣ and pat dry with paper towels ⁣

👉 1 small green bell pepper, cubed⁣⁣

👉 1/2 small red onion, cubed⁣

👉 2 cloves garlic – sliced⁣⁣

👉 1/4 cup [40g] dry roasted cashews⁣⁣

👉 4 dried Thai chilis/red chilis⁣, softened in hot water & drained⁣

👉 oil for frying & cooking⁣⁣

Batter ⁣

👉 3/4 cup [96g] all-purpose flour⁣

👉 1/2 – 3/4 cup ice-cold water⁣

👉 1/4 teaspoon salt⁣

👉 a few shakes of white pepper⁣

👉 Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.⁣⁣

⁣Directions

–Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.⁣

–Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.⁣

–Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/⁣250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)

⁣

–To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower’s size.⁣

–Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.⁣

–Please be sure to dry florets well before coating or the liquid will slowly thin down ⁣

Crispy Curry Vegetable Wontons

Ingredients

👉 1 pack square wonton wrappers*, thawed in room temperature

👉 2 tbsp sesame oil

👉 3 cloves garlic, minced

👉 1/2 head cabbage (225g), makes 1.5 cups minced

👉 1/2 cup cooked and mashed pumpkin*

👉 100g carrot, makes around 1/2 cup minced

👉 1/2 cup (20g) chives, chopped

👉 1/2 cup (25g) shiitake mushrooms, minced

👉 1 tbsp soy sauce

👉 1 tbsp curry powder

👉 1/2 tsp salt, or to taste

👉 Canola oil or other neutral oil, for frying

👉 Sweet chili sauce or other sauce, for dipping

👉 Chopped spring onions, for garnishing

Directions

–Heat a pan. Add in 2 tbsp sesame oil. Saute the garlic until aromatic. Add in the minced cabbage, carrot, chives, and mushrooms. Once the vegetables are tender, mix in the pumpkin or other starchy vegetable.

–Place the filling in a bowl. Leave to cool for a few minutes. If you are not using a starchy vegetable, add in the cornstarch and mix.

–Prepare a bowl of water and the wonton wrappers.

–Place around 1/2 tbsp of filling in the center of the wonton wrappers. Dip your finger in some water. Run your finger through the top edge of the wrapper and then seal by folding in half.

–Seal both pointed edges of the wrapper with a dip of water. Repeat this step for the rest of the wrappers. See photos above for step-by-step wrapping process.

–Heat a pan with oil enough to submerge the wontons. Once hot, add in the wontons. Make sure they are evenly spaced and do no stick to one another. Fry until golden brown and crisp, flipping over to evenly brown on both sides.

–Enjoy while hot with your favourite sweet chili sauce!

Saucy Soy Curls With Broccoli and Brown Rice

​Ingredients

👉 2 cups of soy curls

👉 Warm water

👉 1 bag of frozen broccoli florets or 1 large head of broccoli

👉 1-2 scallions

👉 1 tbsp of avocado or other cooking oil

Sauce:

👉 1 cup of water

👉 1 heaping tbsp of corn starch plus 2 tbsp of water to dissolve

👉 1/4 cup coconut aminos or light soy sauce

👉 1/4 cup sriracha

👉 2 tbsp of coconut or brown sugar or maple syrup

👉 Splash of rice vinegar (optional)

Directions

–Add soy curls to a bowl, cover with warm water and let them rehydrate for 10 minutes.

–Drain excess water.

–In a large wok or skillet, heat up oil and pan fry soy curls until lightly browned.

–Chop scallions and if using fresh, cut broccoli into florets.

–Add veggies to the pan and sauté until broccoli is tender but still firm and not overcooked.

–If you’re using fresh broccoli, you can add a few tbsp of water as it doesn’t release as much water as frozen broccoli does.

–In a small bowl, dissolve cornstarch with 2 tablespoon of water, then stir in coconut aminos or soy sauce, sriracha, sugar or syrup, rice vinegar and water.

–Pour sauce over soy curls and broccoli, bring everything to a boil and cook for a couple minutes until sauce starts to thicken and everything is nicely glazed.

–Serve with brown rice and enjoy!