Soyaki Stir-Fry with Noodles

My husband and I celebrated both of our birthdays in the past week and, for us, celebrating means splurging on our favorite foods. But the celebrating had to come to an end and I wanted a healthy meal to get us back on track. I came up with this Japanese style noodle dish packed with colorful vegetables. I call it soyaki as it's flavored with both soy and teriyaki sauce, as well as some garlic and ginger.

Ingredients:

• 1 tablespoon olive oil
• 1 red bell pepper, cut into strips
• 1 cup shredded carrots
• 4 green onions, chopped
• 2 cloves garlic, minced
• 1/2 tablespoon minced ginger
• 1/2 cup cooked edamame (you can buy them already removed from the pod, in the frozen section)
• 4 oz protein- tofu, chicken, and beef strips, already cooked/grilled (I used meatless chicken strips from Trader Joe's)
• 6 oz Japanese noodles (small udon)
• 2 tablespoons soy sauce
• 3 tablespoons teriyaki sauce
• 1 tablespoon corn starch mixed with 1/2 oz water

1. In large saute pan, heat olive oil on medium-high heat. Add in bell pepper, carrot, green onion, garlic, ginger, edamame, and your protein. Cook until veggies are tender, but still have some snap.
2. Bring pot of water to a boil and cook noodles according to package directions. Drain and add to vegetables.
3. Add soy sauce and terriyaki sauce. Slowly add in corn starch mixture until desired consistency.

Vegan Alfredo Sauce? Shut Up.

Can you really make a vegan Alfredo sauce when its only ingredients are butter, cream, and cheese? No, you really can't. If you aren't vegan and you are craving cheesy fettuccine Alfredo just get the real thing. However, if are vegan or just don't want to splurge on the calories or fat of real Alfredo sauce, then this might just hit the spot as it's a super rich and creamy sauce.

<note: I made a cashew based Alfredo sauce which tastes much more like Alfredo sauce, but isn't as healthy. You can find that recipe here>

I sprinkled mine with some nutritional yeast which gave it more a nutty flavor you'd get from Parmesan cheese. My husband sprinkled his with actual Parmesan cheese. It may defeat the purpose of vegan Alfredo sauce, but there was egg in the pasta anyway. I didn't plan ahead and wished I had put some sauteed mushrooms in for their savoury taste.

• pasta
• 2 cups unsweetened soy milk
• 1/2 cup Earth Balance
• 12 oz tofu, cubed
• 2 tablespoons white wine
• garlic powder
• onion powder
• salt
• pepper
• 1 tablespoons corn starch, mixed with splash of soy milk

1. Start pot of water to boil pasta.
2. Combine soy milk, Earth Balance, tofu, and wine in blender or food processor (I put mine directly into a pot and blended with hand mixer).
3. Heat over medium-low heat and don't let mixture boil or it might separate. Season with garlic powder, onion powder, salt, and pepper. Use corn starch to thicken by adding just a little at a time until you have desired thickness.
4. Add to cooked and drained pasta.

Seriously Garlic Soup

Garlic has a rich history dating back to at least Ancient Egypt. Sometimes it  was regarded as a force for good and sometimes for evil. According to an Islamic myth, after Satan left the Garden of Eden, garlic arose in his left footprint (and onion is his right footprint). But in Western culture, garlic was used for protection against demons, werewolves, and vampires. And today the conflict might be between the evil breath it produces and its beloved taste and wondrous health benefits.

If you love garlic, then this is the soup for you. Plus, it's quick, easy, and only uses 5 ingredients, making it in regular rotation at my house. The garlic is sauteed and the simmered so it's actually very mild. Serve with a crispy green salad and some crusty bread for a complete meal.

Ingredients:

• 1 bulb garlic, peeled
• 1 onion, peeled and diced
• 1 tablespoon olive oil
• 2 can Cannellini beans, drained
• 4 cups "Better than Bouillon" stock
• 1 cup unsweetened soy milk
• salt and pepper to taste

1. Saute garlic and onion in olive oil in small soup pot until fragrant and tender.
2. Add beans and stock, bring to a boil and simmer for 10 minutes.
3. Remove from heat and puree with immersion blender.
4. Stir in soy milk and season to taste.

Rosemary and Cayenne Cashews

Need an appetizer fast? It's no problem with these cashews. These are made in a flash using stuff you already have on hand and are sure to be a hit. Rosemary is the only ingredient I regularly forage for, finding huge bushes of it growing naturally around town. Just be sure to wash it.

•  3 springs of fresh rosemary, removed from twig and finely chopped
• 2 tablespoons brown sugar
• 1/2 tablespoon cayenne pepper
• dash garlic powder
• dash of salt
• bag of roasted cashews
• 1 tablespoon Earth Balance, melted

1. Start by mixing rosemary, brown sugar, cayenne, garlic powder, and salt. Adjust to taste.
2. In separate bowl combine cashews with melted Earth Balance. Sprinkle in seasoning mixture and toss/stir to coat evenly.
3. Allow to dry and....Voila!

 

Not Just Another Veggie Burger

I love veggie burgers; not those frozen hockey pucks and not those "meat-less" burgers, but a thick, juicy vegetable burger. Here's how to make the best veggie burger you will ever have.

You can use whatever vegetables you have on hand, but make sure you don't leave out the potato (for the texture) or the mushrooms (for rich flavor).

• 1 large portobello mushroom
• 1/2 red pepper
• 3-4 green onions
• 1 small potato, peeled
• 1 carrot, peeled
• salt and pepper
• 1/4 cup egg white substitute
• about 1 cup panko bread crumbs (or cooked rice works well too)
• olive oil

1. Dice mushroom, red pepper, and green onion as small as you can (okay, not too small) and saute in olive oil until tender.
2. Grate carrot and potato. In bowl, combine all vegetables, and season.
3. Mix in egg substitute. Slowly add in bread crumbs until mixture is firm/dry enough to form into patties. 
4. Shape into 4-6 patties. Refrigerate for 30 minutes.
5. Saute in olive oil over medium-low heat for about 7 minutes on each side to cook through and get crispy edges.