Curried Peanut Sauce Tofu and Kale from Isa Does It

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I got Isa Does It for my birthday back in November. Since then I have been absolutely in LOVE with this cookbook! It has been featured in my photo blog more than a couple times. All of the recipes in this book are packed full of flavor, and are honestly some of the best things I have made at home in a long time. I highly recommend you get this cookbook!!!

I changed up the name a bit because I didn’t end up putting this in a bowl. I only ended up changing some minor things, so the recipe is basically the same. I have really been on a curry kick lately. This recipe is perfect with the creamy peanut butter to mellow out a bit of the heat. I found myself wanting to lick the bowl clean!

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Curried Peanut Sauce Bowl with Tofu and Kale

Based on a recipe from Isa Does It

Tofu

  • 1 tablespoon olive oil
  • 14 ounce package extra firm tofu
  • 1/4 teaspoon sea salt

Cut tofu into 1/2 inch pieces and lay out on a baking sheet lined with paper towels. Place an equal sized backing sheet on top and some sort of weight (I used a stock pot). Let tofu drain/press for 15-20 minutes.

In a cast iron skillet, preheat oil on high heat. Add cubed tofu, carefully. Brown tofu evenly on all sides. Remove from heat and let excess oil drain off on a paper towel.

Sauce

  • 2 teaspoons olive oil
  • 1 tablespoon grated or minced fresh ginger (I used a micro plane)
  • 3 cloves garlic, minced
  • 1 cup water
  • 1/2 cup creamy peanut butter
  • 2 teaspoons curry powder
  • 2 tablespoons rice vinegar
  • 2 tablespoons tamari
  • 2 tablespoons agave nectar
  • 1 teaspoon sriracha

Preheat a sauce pan over medium heat. Saute ginger and garlic in olive oil for about 30 seconds. Add remaining ingredients and simmer until peanut butter dissolves and sauce thickens slightly, about 5 minutes. At this point you can add some more curry to taste, if you like.

Kale

  • 1 large bunch kale

Get you steaming device ready (I use a bamboo steamer over simmering water). Wash the kale, remove stems and tear into bit size pieces. Add to steamer and cook for about 5 minutes.

Assembly

  • 4 cups cooked brown rice (I used a rice cooker)

Spoon rice onto plate or in a bowl. Top with kale, some cubes of tofu and spoon sauce over the top. You can add some additional sriracha or whatever you like at this point.

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Miso Roasted Brussels and Quinoa Miso Ginger Salad

Long time no post! Sorry, I have been having a block on what I want to share with you guys. Then I decided I just needed to start sharing something, right?

I have been struggling to not eat junk food all the time (darn you holidays!). Getting back to proper portion sizes and not eating a ton of processed foods, has been a challenge! This one is a hybrid of a couple different recipes. The roasted Brussels, helped scratch that crispy fried food itch I have had, while still being mostly healthy. Quinoa has been my sub for starchy pasta or rice, and it is way more filling, which has helped with portion sizes.

I hope you all have been well, and happy new year!

Miso Roasted Brussels and Quinoa Miso Ginger Salad

Based on recipes by Bon Appetit and In Fine Balance

Quinoa

  • 1 1/2 cups rainbow quinoa, rinsed
  • 2 1/2 cups water

Combine quinoa and water into a pot (with a tight fitting lid). Bring to a boil, cover and reduce to a simmer. Cook for 15 minutes. Remove pot from heat, and let stand for 5 minutes, covered.

Once the 5 minutes are up, fluff with a fork.

Brussels Sprouts

  • 1 pound of Brussels sprouts, dark leaves removed, and halved
  • 1 teaspoon light miso
  • 3 teaspoons water
  • 1 teaspoon soy sauce (or tamari, for a gluten free option)
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon maple syrup
  • 1/4 teaspoon sesame oil, plus more for serving

Preheat oven to 400. Line a baking sheet with parchment paper.

Dissolve miso in water, whisking until there are no more clumps. Add in soy sauce, rice wine vinegar, maple syrup and sesame oil.
In a large bowl combine prepared Brussels sprouts and glaze. Scatter Brussels sprouts on baking sheet in a single layer. Bake for 20-25 minute or until they are browned and caramelized, tossing halfway through.

Dressing
  • 1 tablespoon rice vinegar
  • 1 tablespoon white miso
  • 2 teaspoons grated peeled fresh ginger
  • 1 garlic clove, minced
  • 1/2 teaspoon sugar
  • Pinch of ground white pepper

Whisk together all ingredient until well combine (or blend them in a Nutribullet).

Assembly

  • 1 carrots, grated
  • 2-3 green onions, diagonally sliced

Toss carrots with cooked quinoa and dressing. Top with the miso roasted Brussels sprouts and green onions.

Veggie Nuggets

I have been trying to work more raw food into my diet. Since it has been so darn hot, I can’t bring myself to turn on the stove (especially since I don’t have A/C). Although this recipe isn’t technically raw (since I don’t have a dehydrator) it is still super healthy and delicious!!!!

These veggie nuggets are hearty and filling. They have a great flavor! They have a tomato flavor from the sun dried tomatoes and they is mellowed out with the sweet corn and the sunflower and sesame seeds.

These guys are a little time consuming, but you get a TON of nuggets out this recipe. After they are made, they are a great quick lunch or an amazing topping for a salad. This is totally time well spent!

We went paddle boarding (our first time) this weekend at a local lake and these nuggets were a perfect lunch. I even got my Mother and her friends to try them. They all loved them. I even got asked for the recipe.

Veggie Nuggets

Based on a recipe by Raw. Vegan. Not Gross.

Nuggets:

  • 1/3 cup maple syrup
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons chia seeds, soaked 1 hour in 6 oz of water
  • 2 cloves garlic
  • 2 tablespoons chili powder
  • 1 tablespoons miso
  • 1 teaspoon cayenne
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 cup sun dried tomatoes, soaked 1 hour
  • 1 red bell pepper
  • 1/2 onion
  • 3 ears corn
  • 1 cup nutritional yeast
  • 2 cup ground sunflower seeds
  • 2 cups ground sesame seeds

Coating:

  • 1 cup ground flaxseed
  • 1 teaspoon chile pepper
  • 1/2 teaspoon salt

Start soaking your chia seeds and sun dried tomatoes for 1 hour.

Add the maple syrup and apple cider vinegar to the blender and pulse. Next add in the garlic, chili powder, miso, cayenne, cumin, salt, and chia seeds. Blend again.

Add onion, tomato, sun-dried tomatoes, and corn. If you start having problems blending, just use a spatula to move the mixture down and make sure everything is getting blended. Pour this mixture into a bowl and clean out your blender.

Grind sunflower and sesame seeds in a high-speed blender or coffee grinder. Add your ground seeds and nutritional yeast in with the mixture already in your bowl, and mix everything together with a spatula.

In a small bowl, assemble your breading mixture by just tossing together your ground flax, chili pepper, and salt.

To make our patties, use a large soup spoon to scoop it up, and form into a patty shape, coat each patty with your breading mixture, then lay it on your dehydrator sheet, or on a cookie sheet with parchment paper.

Dehydrate overnight, or bake in an oven for about an hour at 200 degrees F, flip them, and then bake for one more hour.

I know it isn’t raw, but I served mine with ketchup.

Zucchini Noodles with Broccoli and Peanut Miso Sauce

This one doesn’t totally fit into the cleanse, but I am going to pretend like it does 😉 lol

I really love the sauce in this recipe. It is creamy and a little bit salty. I was in heaven *sigh* The fresh zucchini gives this recipe a nice lightness. And the broccoli and chickpeas really fill you up. I wanted to eat seconds and thirds. Super yum and a great way to treat yourself during a cleanse.

Zucchini Noodles with Broccoli and Peanut Miso Sauce

Based on a recipe by The Taste Space

  • 3-4 zucchini, grated
  • 2 cups cooked chickpeas, rinsed and drained if canned
  • 4 cups coarsely chopped broccoli florets
  • 1 shallot, finely chopped
  • 1 tbsp toasted sesame seeds
  • Peanut-Miso-Sesame sauce (see below)

Grate your zucchini. Then make your sauce (recipe below).

Chop the shallot. Toast your sesame seeds. Chop your broccoli.

Steam broccoli for 2-3 minutes.

Make a bed of raw zucchini and top with chickpeas, broccoli, shallots and sesame seeds. Drizzle with dressing.

Peanut-Miso-Sesame Sauce

  • 3 tbsp peanut butter
  • 1.5 tsp brown rice miso
  • 1 tbsp Bragg’s
  • 1 tbsp toasted sesame oil
  • 1/2 tsp red chili flakes
  • 1/4 cup hot water, to thin to your desired consistency

Whisk all ingredients together in a small bowl. It will thicken once cooled.

Raw Itailan Pasta

So I been doing a cleanse. I am on day 4, woot! It hasn’t been super hard, but I have been craving sugar and fried food like a mad woman. I am staying strong.

For the cleanse it suggests eat as many raw fruits and veggies as possible. So I thought back to the raw cleanse I did a couple years back. And I remembered this raw Italian pasta I had made. The sauce was one of the best sauces I have ever had. Here is an updated, and even better version:

Raw Itailan Pasta

Based on a recipe by VibrantVegan.com

  • 3-4 zucchini, sliced thinly lengthwise, “spiralized,” or grated
  • 2-3 tomatoes, chopped
  • 1/4 head of cauliflower
  • 1 clove chopped garlic
  • 1/4 cup nutritional yeast
  • 1-2 heaping tablespoons Italian seasonings
  • 1/4 cup fresh basil
  • 1 teaspoon sea salt
  • 2 tablespoons balsamic vinegar

Prep the zucchini. Pulse cauliflower in food processor until it resembles rice. Add 3/4 of chopped tomatoes and all of the other ingredients and pulse until nicely mixed.

Pour the tomato mixture into a bowl and mix in remaining chopped tomatoes. Top zucchini with tomato sauce and serve. Eat at room temperature, or refrigerate for a few hours. This should be eaten within a day of making it.

Orange Asparagus Pasta

Just an everyday easy meal. You will get dinner on the table quickly and it will taste yummy!

Orange Asparagus Pasta

Recipe veganized from Vitacost.com

  • 8 oz. gluten free penne pasta
  • 1 pound fresh asparagus, cut into 1-inch pieces
  • 1/4  cup nutritional yeast or vegan parmesan cheese
  • 2  tablespoons olive oil
  • 3  tablespoons freshly squeezed orange juice
  • 1/4 cup chopped pistachios
  • Sea salt and pepper, to taste

While you are waiting for the pasta water to boil, prep asparagus and rest of ingredients.

Cook pasta according to package directions. Toss in asparagus for the last 2-3 minutes of cook time. Drain and rinse.

In a large bowl, gently toss all ingredients. And serve immediately.

Sweet Potato Soup with Roasted Cauliflower

The gluten free vegan journey continues. We have had a lot of successful meals! Most of them pretty basic. We have even tried gluten free breads, and tortillas. Haven’t been too fond of those (let me know if you are interested in a review).

When I asked my boyfriend if he had any ideas for dinners this week, he said something with sweet potatoes. And since it has actually been acting like winter, I thought a soup was in order.

This soup is a great balance of sweet and savory. It is creamy and really filling! We both brought this soup to work for lunch and it tasted just as delicious as it did the night before.

Each bite starts out warm and savory, then finishes with a light sweet flavor. The cauliflower adds a nice texture, firm and a bit crunchy in spots. This soup will leave you wanting more.

Sweet Potato Soup with Roasted Cauliflower

Based on a recipe by Manifest Vegan

  • 1 large head cauliflower
  • grape seed oil for drizzling
  • few dashes garam masala (optional)
  • 3 medium to large sized peeled sweet potatoes, cut into 1″ pieces
  • 1 sweet onion, diced
  • 2 cloves garlic
  • 4 cups filtered water
  • 3 cups vegetable broth

Preheat your oven to 400 °F and cut up your cauliflower into bite sized pieces. Place cauliflower onto ungreased cookie sheet and lightly drizzle with oil and sprinkle lightly with garam masala. Place in oven and let roast until golden brown, about 20-30 minutes. There’s no need to flip them.

In large stockpot, bring sweet potato, onion, garlic, water and broth to a boil. Salt to taste and stir. Reduce heat and allow to remain at a constant simmer until sweet potatoes are tender.

Let soup cool and then blend one part soup in blender until very smooth, if you have a cheaper blender this can take a couple minutes. Salt to taste and warm up over stovetop if needed.

*If soup is still warm when you blend it, make sure you vent the top of your blender (removing the middle piece). You can cover the hole with a paper towel and that will keep you from getting soup all over your kitchen! Trust me, I have learned this from experience.

Serve with a shallow bowl and top soup with roasted cauliflower.