Japanese Fried Noodles with Sauteed Tofu

This recipe is my own twist on a recipe from The Pioneer Woman and several others (whose sites I didn't bother to note...sorry) and was inspired by my love of the Japanese Noodles at Noodles and Co.

Yeah...not the best photo...anyone have any tips on getting better photos from an I-Pad?

1 pkg. whole wheat spaghetti (I can't for the life of me find udon noodles in our food desert)
1/2 C. soy sauce
2 T. sugar or honey
2 T. rice vinegar
2 T. sesame oil
1 T. chili paste
1 pkg. firm tofu

1) Drain the tofu and cut it into six equal slices.  Squeeze the excess moisture from it, using paper towels to absorb the moisture as you gently apply pressure.
2) Mix together the sauce ingredients in a shallow dish.
3) Marinate the tofu for at least ten minutes, flipping it as necessary to ensure that both sides get to soak up the juice.
4) Add a small amount of sesame oil to a medium frying pan and heat it over medium high heat.  Meanwhile, boil the water to cook your spaghetti.
5) While the noodles are boiling, saute your tofu for a few minutes on each side, making sure that it is    heated through and nicely browned.  Transfer to a plate and cover to keep warm.
6) Drain your noodles and return them to the pot.  Pour the marinade over the noodles and return them to a medium high heat.  Stir until all of the liquid is absorbed.  (Sometimes at this point I add a little more oil, or soy sauce, or chili paste...It just depends on how I think it's all shaping up.)

So that's the basics.  I will sometimes julienne a few carrots and bell peppers and add mung bean sprouts at the last minute for a quick saute to toss on top of the noodles.  Other times I steam some soy beans and just use those instead of tofu for my protein element (a favorite for Kris), and then other times I'll add some green onion and a passel of steamed broccoli and call it good. Cilantro pairs well with it too.  I don't think you can go too wrong with this concept, so do what your family likes.
 

Saag Aloo

This is invariably what I order if we eat at an Indian restaurant; I love it that much. So I was thrilled when I discovered earlier this summer how easy it is to make at home.  Reduce or omit the chilies as necessary for your palate and get ready for your house to smell like curry for a week. Totally worth it!

4 medium potatoes, cubed
1 small onion, diced
2-3 cloves garlic, minced
2 green peppers, finely chopped
1+ tsp ground cumin
1+ tsp ground coriander
1/2+ tsp garam masala
2 T olive oil
Salt
Pepper
Curry powder
1 large package spinach leaves
2 T lemon juice

1) Sauté onion, peppers, and garlic in oil for 2 min. in a large pan.
2) Add potatoes and first three spices; cook to partial doneness over medium high heat, about ten minutes.
3) Add about a half cup of water and cover to steam the potatoes. Check and stir as needed to prevent sticking. Add more water if necessary.
4) Steam or boil spinach until just wilted but still bright green. Drain. Purée it at this point if you like your saag aloo saucy (I always do), or just add it to your cooked potatoes as is for a rustic take.
5) Add lemon juice and season to taste with salt , pepper, curry powder, and additional coriander, cumin, and garam masala.

Serve with basmati rice and fresh fruit.

Vegi- Lasagna

Again, it's in my head so I'll write it down next time.



2 cups of veggies (thaw if frozen, steam if fresh)
Whole wheat lasagna noodles
1 can pasta sauce (14 is oz?)
small tub of Cottage Cheese
1 Egg
1 cup Mozz.
1/2 parmesean


Chop veggies until chunky salsa stage.

Mix cheeses and egg


In greased 9x13, spread a think layer of pasta sauce.

Mix the rest of the sauce with the veggies


Lay UNCOOKED noodles down. Layer portion of veggies, and then cheese layer, then noodles and so on.

this does 3 layers of noodles, bottom, middle and top.

pour any left over sauce/veggies on top of noodles, sprinkle with a bit more mozz and cover and sit in fridge for 3-4 hrs.

The uncooked noodles will soak up the liquid and when it bakes it will become a very stable lasagna.

Bake at 350 for 30-40 min, and then 15 uncovered, sit for 10 before serving.


That's the gist at least. I'll make sure it's right when I make it again. I just use whatever I have on hand, but usually we end up with spinach, broccoli, carrots, cauliflower and tomatoes for the mix.

Sneaky Tomato Cauliflower soup

I'll come back and edit this when I make it next time



Frozen bag of cauliflower (about 2 cups)
2 cans of Italian stewed tomatoes

Thaw cauliflower -or-steam till tender if fresh

In blender, combine cans of tomatoes with juice and cauliflower and blend on high until smooth.

Heat in pot until warmed through. Season with fresh herbs, garlic (fresh, powder or salt), and if you feel, a touch of parmesan powder.

Serve with rolls or bread.

Sweet Potato & Black Bean burrito

YIELD: MAKES ABOUT 6 BURRITOS

INGREDIENTS

• 2 sweet potatoes, peeled and cubed small (about 3-4 cups)
• 1 jalapeno, seeded and finely diced
• 1 red pepper, diced small
• 1 small red onion, diced small (about 1/2 cup)
• 2 teaspoons olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15 ounce) can black beans, rinsed and drain
• 1/4 - 1/2 cup chopped cilantro (depending on your taste)
• 2 teaspoons fresh lime juice (from about 1 lime)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 6-8 burrito-size tortillas (whole wheat, white or other favorite variety)

DIRECTIONS

1. Preheat the oven to 425 degrees F. In a large bowl, toss together the sweet potatoes, jalapeno, red pepper and red onion with the olive oil, cumin, chili powder, salt and pepper. Dump the coated veggies onto a large rimmed baking sheet and roast for 18-20 minutes, tossing halfway through. The vegetables should be tender but not mushy at the end of cooking time.
2. Let the vegetable mixture cool. Scrape the mixture into a large bowl and toss with the black beans, cilantro and lime juice. Taste the mixture and add additional salt and pepper to taste, if needed. Refrigerate the mixture until ready to assemble the burritos or use immediately.
3. Place 3-4 tortillas on a microwave-safe plat and cover with a damp paper towel. Microwave for 15-20 seconds until the tortillas are pliable. Place 1/4 cup or so of the vegetable mixture in the center of the tortilla and top with a sprinkle with shredded cheese, a little of each kind.. Fold in the sides of the tortilla and roll up. Place seam-side down on a baking sheet. Repeat with the remaining tortillas until you have all the burritos you need (the filling can be refrigerated and used for 3-4 days).
4. Bake in a 375 degree F oven for about 10-15 minutes, until heated through and the top of the tortilla is golden brown. Adjust the baking time as needed depending on if the filling has been refrigerated or not. For a softer tortilla, wrap each burrito in tin foil and heat through. Serve immediately.

Flour Tortillas

Homemade Flour Tortillas

• 2 cups flour (use what you have: unbleached white, whole wheat, or a combo of the two. See kitchen notes at bottom.)
• 1 t. sea salt
• 2 T. coconut oil (I prefer the expeller-pressed variety for this recipe, since it doesn’t have coconut flavor) 
• 3/4 cup warm milk (or whey or even water)

Mix the flour and salt in a large bowl.

Cut the solid (NOT melted) coconut oil or lard into the flour- much like if you were making a pastry or pie crust. I usually start with a fork and end up using my hands to mash all the little coconut oil balls into the flour. It’s going to be lumpy, and that’s OK. Just try to keep the lumps small.

Slowly add the milk until the mixture begins to form a ball. Knead for 2 minutes, and then cover the dough and allow it to rest for 20 minutes. One of the reasons I love this recipe is that it always seems to be the perfect ration of flour to liquid. I rarely, if ever, have to add extra flour or water to make a knead-able, dough consistency. But, be ready to adjust as needed, as climate and flour variety can play a part in this.

I like to use my coconut oil when it the consistency of crisco, so I put it in the fridge for a little while first. I find that if I make the dough ahead of time so it can chill, it is the very best. These freeze well too.

Cashew Lemon Pasta

This pasta is delicious. I cut the cayenne pepper down to 1/4 tsp. It's really good with broccoli, zucchini, red peppers, etc. You can buy raw cashews at Sunshine Market in their bulk section. 

Serves 6

Ingredients:

• 1 pound pasta noodles
• 1 tablespoon olive oil
• 3-4 garlic cloves, minced
• 1/2-1 teaspoon red pepper flakes (or to taste)
• 1 pound asparagus stalks, cut into 1-inch pieces
• 1-1/2 teaspoons salt, divided
• 1 cup raw cashews
• Zest of 1 lemon
• 1/2 teaspoon freshly ground black pepper
• 1-1/4 cups water
• 3 tablespoons lemon juice

Directions:

1. Prepare the pasta according to package directions; drain and set aside. In a deep skillet, heat the oil over medium heat. Stir in garlic and red pepper.
2. Add asparagus and sprinkle with 1/2 teaspoon of salt.
3. Sauté the asparagus until it's crisp but tender, about 5 to 7 minutes, depending on the thickness of the stalks.
4. Meanwhile, puree the cashews in a food processor until a smooth paste forms.
5. Add lemon zest, black pepper and the remaining salt, and blend together.
6. Add water and lemon juice in a steady stream to the cashew mixture with the food processor running; the sauce will be thin.
7. Add pasta to the skillet, toss to combine, and remove from heat.
8. Stir in the cream sauce to coat.
9. Taste for seasoning and serve hot.

Rumbi Rice Bowls

Ingredients

• 1 Tbsp. vegetable oil
• 4 carrots, peeled and grated
• 3 celery stalks, washed and sliced
• 1 zucchini, chopped into small cubes
• 1 1/2 c. chopped broccoli florets
• 2 c. chicken, grilled and cut into small cubes (OR you can get the pre-cooked grilled chicken strips at Costco in the deli section. It comes in a 2-pack.. use one of the packages and cut up the chicken into little cubes.. just saute the chicken for a few minutes in a skillet before serving)
• *Rumbi Rice (see recipe below)
• **Spicy Hawaiian Teriyaki Sauce (see recipe below)

Instructions

• Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (pretty much equal parts of said vegetables.. you can add more or less veggies depending on your taste). Saute ONLY until vegetables are crisp tender. About 1-2 minutes tops.
• Serve over Rumbi rice and top with chicken. Serve with Spicy Hawaiian Teriyaki Sauce on the side (about 3 Tbsp. per bowl.. you can add more or less depending on your taste).

*Hawaiian Coconut Rice with Red Beans (aka Rumbi Rice)
2 c. long grain white rice or jasmine
2 c. water
1 (14oz) can coconut milk (about 1 1/2 c.)
2 tsp. sugar

Splash of white vinegar 

1 tsp kosher salt (optional)
1 can red beans, drained and rinsed
Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.
If you don’t have a rice cooker… Combine water, coconut milk, and sugar in a saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutesbe, until rice is tender.

**Spicy Hawaiian Teriyaki Sauce:
3/4 c. Mr. Yoshida’s teriyaki sauce (found in the grocery store by the BBQ sauces)
1 tsp. soy sauce
2 tsp. chili garlic sauce (in the Asian section of the grocery store.. we used the one in the clear plastic jar with the green lid — if you want to make it spicier.. add more of this to the sauce)
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water
Combine Yoshida’s, soysauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it to be slightly thicker than the Yoshida’s sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more Yoshida’s to it)

Asian Dressing or stirfry

This is amazing. Just stir fry with whole-wheat noodles and veggies. If you eat tofu, this is a great marinade.

8 Tbsp Olive Oil
Juice of 1 lime
2-3 Tbsp sesame oil
8 Tbsp soy sauce
1/2 cup brown sugar
3 Tbsp ginger
2 cloves garlic
2 hot peppers
cilantro

Blend all ingredients in a high-power blender. I just used one hot pepper and cut the olive oil in half.

Sneaky Chickpea Burgers

Makes 7-8 patties

1 cup carrot, cut in discs 

½ cup chopped red bell pepper

1 medium-large clove garlic

2 cans (14 ounces each) chickpeas, rinsed and 

drained

½ cup nutritional yeast

1 tablespoon tomato paste (can substitute natural 

ketchup)

1 teaspoon sea salt

1 teaspoon red wine vinegar

½ teaspoon dijon mustard

freshly ground black pepper (optional)

1 teaspoon fresh thyme or rosemary leaves

1 cup rolled oats

Instructions: 

In a food processor, first add carrots, bell pepper, and garlic, pulse until finely chopped. Add 

remaining ingredients except rolled oats and process through. Stop processor a few times 

and scrape down, and continue to process until smooth. Then add rolled oats and pulse 

through. Remove bowl and place in fridge to chill mixture, for about a ½ hour. When ready 

to shape patties, take out scoops of mixture and form burgers in your hands. To cook, place 

patties on a non-stick skillet over medium/medium-high heat. Let cook on one side for 7-8 

minutes, or until golden brown. Then flip, and let cook for another 5-7 minutes on the other 

side. Alternatively, these patties can be baked at 400°F for about 20 minutes, flipping half 

way through, however I prefer the sear and texture that pan-cooking offers. Serve on buns, 

or in tortillas or pitas with fixings of choice!

Kiddo Note: Although most children do not like dijon mustard, garlic, or some fresh herbs, 

they will likely not notice these ingredients at all! Our daughters devour these burgers with-

out ever noticing the seasonings (or the veggies)!

Chocolate Mousse

Chocolate Mousse


1 cup semisweet chocolate chips
1/2 cup fortified soymilk or other nondairy milk
1 package (12.3 ounces) low-fat silken tofu
1 teaspoon vanilla extract

Place the chocolate chips and soymilk in a microwave-safe bowl and
microwave for 1 minute. Let rest for 2 minutes. Alternatively, place
the chocolate chips and soymilk in a double boiler over gently simmering
water. Heat, stirring occasionally, until the chips are melted.
2. Transfer the chocolate chip mixture to a food processor or blender.
Add the tofu and vanilla extract and process until smooth.
3. Stored in a covered container in the refrigerator, leftover Chocolate
Mousse or Chocolate Mousse Pie will keep for up to 3 days.

Penne with Kale, Tomatoes and Kalamata Olives

Penne with Kale, Tomatoes, and Olives

 

 

1⁄4 cup vegetable broth or water
1 onion, diced
5 cups chopped kale
2 cans (14.5 ounces each) chopped fire-roasted tomatoes, undrained,
or 3 cups chopped fresh tomatoes plus 1⁄2 cup water
1⁄2 cup sliced kalamata olives
1 tablespoon chopped fresh parsley
8 ounces whole wheat penne
1⁄4 cup vegan Parmesan cheese or nutritional yeast

 

1. Heat the vegetable broth in a large saucepan. Add the onion and cook
and stir over medium heat for 3 minutes. Add the kale and the tomatoes
and their liquid. Bring to a boil, lower the heat, cover, and
simmer for 20 minutes. Stir in the olives and parsley and cook for
5 minutes longer.
2. While the kale is cooking, bring a large pot of water to a boil and
cook the penne until just tender. Drain and transfer to a serving
bowl. Add the kale mixture and toss gently. Sprinkle the top with
the optional vegan Parmesan cheese and serve immediately.
3. Stored in a covered container in the refrigerator, leftover Penne with
Kale, Tomatoes, and Olives will keep for up to 3 days.

Sensational Salad

Sensational Salad (this is more an ingredient list than a recipe :)

1/4 Head Green Cabbage

1/2 yellow squash

4 Radishes

1/2 Zuchinni

Red Cabbage

2 Granny Smith Apples

Zest a lemon

1 medium carrot 

Squeeze Lemon for flavor

Add about 2 TBS of Balsamic Vinegar

Green Smoothie

Green Smoothie

1 cup frozen mixed fruit
1 cup  vanilla almond milk or soymilk
1 fresh or frozen banana
2 cups spinach

1. Combine all of the ingredients in a blender and process until smooth.
Stop the blender occasionally to scrape down the sides of the container
and push any unblended fruit into the blades with a rubber
spatula.

Creamy Basil Soup

No-Cream Creamy Basil Spinach Soup

YIELD: SERVES 4-6 {EDITED TO SAY MANY COMMENTERS FEEL THIS ONLY SERVES 2-3 SO YOU MAY WANT TO DOUBLE!}

Plan ahead since the recipe calls for cooked chicken - or just leave it out (like I've done a time or two - makes a delicious, vegetarian dish).

INGREDIENTS

• 1 tablespoon olive oil
• 1 clove garlic, crushed
• 1 large or 2 medium leeks, green parts trimmed and discarded, white parts washed well and chopped
• 2 medium zucchini, ends trimmed, and chopped (about 4 cups total)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups low-sodium chicken stock
• 2 tablespoons fresh basil
• 2-3 cups fresh spinach, coarsely chopped
• 1-2 cups cooked chicken

DIRECTIONS

1. In a saucepan, heat the olive oil and add the garlic, leeks and zucchini. Stir in the salt and pepper. Cook, stirring often, 3-4 minutes, until the leeks have softened. Add 1 cup of the broth, cover and cook, stirring every once in a while, until the zucchini is falling apart and very tender, 8-10 minutes.
2. Transfer the mixture to a blender and add the basil. Carefully blend (in batches if needed). Pour the soup back into the pot. Stir in the remaining 1 cup of chicken broth. Stir in the chopped spinach and cooked chicken and cook until heated through, 4-5 minutes.

Zucchini & Corn Soup

ZUCCHINI AND CORN SOUP

2 tablespoons olive oil
1 shallot, diced
4 cloves garlic, minced
8 ounces zucchini, quartered lengthwise and cut into ½-inch slices
¼ teaspoon salt
¼ teaspoon black pepper
1 14.5-ounce can petite diced tomatoes
1 15.25-ounce can corn kernels, drained, or 2 cups fresh or frozen corn kernels
4 cups vegetable broth
½ cup finely chopped fresh basil
¼ cup finely chopped fresh parsley, or 1½ tablespoons dried parsley

1. Heat oil in a large saucepan over low heat. Add shallot, and cook for 2 minutes.
2. Stir in garlic, zucchini, salt, and pepper. Raise heat to medium-low, and cook, stirring occasionally, for 5 minutes.
3. Stir in tomatoes, corn, broth, basil, and parsley. Bring to a boil over medium-high heat. Simmer for 3-5 minutes.Serve immediately with crackers or bread.

Makes 4 servings.

Nutrition facts per serving: 177 calories, 8 g total fat, 0 mg cholesterol, 1180 mg sodium, 24 g carbohydrates, 3 g fiber, 8 g sugars, 4 g protein.

Corn Cakes with Tomato/Avacado Relish

INGREDIENTS

For the corn cakes:
3 large ears of corn, shucked
1 cup all-purpose flour
½ cup cornmeal
¼ cup red onion, finely diced
¼ cup thinly sliced fresh basil
1 tsp. baking powder
½ tsp. baking soda
Coarse salt and freshly ground pepper
2 large eggs, lightly beaten
2 tbsp. buttermilk
2 tbsp. unsalted butter, melted
Canola or vegetable oil, for frying

For the relish:
1 large tomato, cored and chopped
1 scallion, minced
1 tbsp. minced fresh basil
1 clove garlic, minced
Juice of half a lime
1½ tsp. olive oil
1½ tsp. white wine vinegar
Coarse salt and freshly ground pepper
1 ripe avocado, pitted and diced

Ranch dressing, for serving (optional)

DIRECTIONS

• Cut the corn kernels off of the cobs and place in a large bowl.  Place 2 cups of the corn kernels in the food processor and pulse several times, until the corn is slightly pureed but still chunky.  Scrape the mixture into the bowl with the remaining corn kernels.  Add the flour, cornmeal, onion, basil, baking powder, and baking soda to the bowl.  Season with salt and pepper to taste.  Stir to mix well.  Add the eggs, buttermilk, and butter, and stir just to combine.
• To make the salsa, combine all of the ingredients except the avocado in a medium bowl and mix well to combine.  Cover and refrigerate until ready to serve, up to 2 days.  Just before serving, mix in the avocado.
• Place a large skillet over medium heat.  Add just enough oil to barely cover the bottom of the pan and heat until sizzling hot.  Scoop the batter into the skillet a heaping tablespoon at a time, cooking the cakes in batches of 4 or 5 so that they are not touching.  Fry 1-2 minutes per side, until golden brown.  Transfer the cooked cakes to a wire rack and repeat with the remaining batter.
• Serve immediately topped with the relish and drizzled with ranch dressing, if desired.

Enchilada Bake

You’ll enjoy the delicious Tex-Mex flavors, and you won’t even miss the meat!

 Ingredients

• 1 cup shredded zucchini
• 1 tablespoon finely chopped sweet red pepper
• 1 teaspoon olive oil
• 1 garlic clove, minced
• 3/4 cup frozen corn
• 3/4 cup black beans, rinsed and drained
• 1/8 teaspoon salt
• 1/8 teaspoon ground cumin
• 3/4 cup salsa
• 2 tablespoons minced fresh cilantro
• 3 corn tortillas (6 inches)
• 3/4 cup shredded cheddar cheese
• Sour cream, optional

 Directions

In a large skillet, saute zucchini and pepper in oil until pepper is crisp-tender. Add garlic; cook 1 minute longer.  Add the corn, beans, salt and cumin; saute 2-3 minutes longer. Stir in salsa and cilantro.

Place a tortilla in the bottom of a 1-1/2-qt. round baking dish coated with cooking spray. Spread with 2/3 cup vegetable mixture; sprinkle with 1/4 cup cheese. Repeat layers twice.

 Bake, uncovered, at 350° for 20-25 minutes or until heated through and cheese is melted. Let stand for 10 minutes before serving.

Split Pea Soup

Split Pea Soup

 if you roast the veggies in the oven for like 10-15 min on 425* first, it really makes the

flavor more robust. I had the veggies roasting while the peas were cooking in the broth

and then just combined the veggies when the peas were ready. I blended half and left

half chunky. And be sure to try it with the balsamic vinegar, I loved it.

I also added some brown sugar.

3 cups dried split peas

7 cups water (may need more) or 7 cups vegetable stock (may need more)

1 bay leaf

2 teaspoons salt

1 teaspoon dry mustard

2 cups onions, minced

4 medium garlic cloves, minced

3 stalks celery, minced

2 medium carrots, sliced

1 potato, diced

fresh ground black pepper

1 -4 tablespoon balsamic vinegar, to taste (or red wine vinegar)

Optional toppings

sesame oil (optional)

fresh ripe tomato, diced (optional)

fresh parsley, minced (optional)

Directions:

1

Place first 5 ingredients in a large pot.

2

Bring to a boil, reduce heat to low, and simmer, partially covered for about 20 minutes, stirring

occasionally to prevent split peas from sticking to bottom of pot.

3

Add onions, garlic, celery, carrots and potato. (You can saute these first or add them in directly if

you want a fat free soup).

4

Partially cover and allow to simmer for about 40 minutes, stirring occasionally.(You may need to

add extra water).

5

Season to taste with pepper and vinegar.

6

Serve with a drizzle of sesame oil, diced tomato and minced parsley

Read more: <a href="http://www.food.com/recipe/vegetarian-split-pea-soup-233926?

oc=linkback">http://www.food.com/recipe/vegetarian-split-pea-soup-233926?oc=linkback</a>

Savory Stew & Brown Rice

Karissa’s Savory Stew with Basmati Brown Rice

1 Tb olive oil

1/2 c onion chopped

2 celery stalks

2 carrots

Saute 7-10 min. Then add

4 cloves garlic

2 1/2 c pinto beans

1 can diced tomatoes

3 c butternut squash peeled and diced 

2 sprigs rosemary and 8 sprigs thyme and 1 Tb sage

4 chicken broth

1/2 tsp pepper

1/8-1/4 red pepper flakes

bring to boil then simmer till squash is almost soft. Then add

1/2 c almond butter

2-3 c chopped kale

continue to simmer until kale is cooked

discard stems of thyme and rosemary. Serve with basmati brown rice.

Used these 3recipes for inspiration: 

http://www.melissas.com/Recipes/Recipes/Soups/Pinto-Bean-Tomato-and-Butternut-

Squash-Soup.aspx

http://www.foodandwine.com/recipes/butternut-squash-soup

aftrican yam stew (forks over knives)

Green Noodles

Green Noodles Posted: 20 Sep 2013 06:14 AM PDT Making dinner for myself often goes something like this: Scout out the produce section of the grocery store, throw at least three impulse buys into my cart, and arrive home with absolutely no clue how to use it all. So I randomly add things together and hope for the best! Even on the rare occasion I actually do have a recipe to follow, I pretty much ignore the recipe anyway. With today’s green noodles, I’d initially planned to follow a recipe from Vegetarian Times. However, by the time I’d finished substituting and adding ingredients, the results were something completely new… and really delicious! Green Noodles 1/4 cup minced garlic 1 1/2 tbsp fresh ginger, grated 1 cup fresh cilantro, loosely packed 1 tsp turmeric 1/2 tsp salt 1 tsp vegetable or coconut oil 15oz canned coconut milk, lite or regular (If allergic, you can use cashew cream) 1/4 cup water 2 tbsp sweetener of choice, or 20 NuNaturals stevia drops 2 tbsp lime juice 5oz raw baby kale or spinach (or 1 box) 2 tbsp minced garlic 3 tbsp soy sauce (or gluten-free) 2 tbsp water 6 cups broccoli, cut small (480g) 2 servings soba noodles (80g uncooked) avocado, optional for garnish In a blender, puree the first 9 ingredients until completely smooth, then transfer to a small saucepan and bring to a boil. Lower and simmer 15 minutes. In a sauté pan, sauté the kale and 2 tbsp garlic in a little oil or oil spray until kale begins to wilt. Add the soy sauce, 2 tbsp water, and the broccoli. Cover and cook on medium 3 minutes. Meanwhile, put a pot of salted water on to boil for the noodles. When the three minutes are up, turn off the heat on the kale/broccoli but keep covered until the noodles are ready. Cook noodles according to package directions, drain fully, and pat dry. Now combine everything together. Stir well. Serve with sliced avocado if you want even more green! (Technically you can leave the 1 tsp oil out, but it helps to coat the pasta with sauce so I recommend leaving it in.) I cannot vouch for the recipe with carton coconut milk or any other type of milk, so try that substitution at your own risk. Makes 3 large servings, each the size of the servings in the photos. View Nutrition Facts

Spring Rolls

Apple Pear Winter Salad

INGREDIENTS:

1/2 cup white sugar 1/2 cup lemon juice 2 teaspoons diced onion 1 teaspoon Dijon-style prepared mustard 1/2 teaspoon salt 2/3 cup vegetable oil 1 tablespoon poppy seeds

1 head romaine lettuce, torn into bite-size pieces 4 ounces shredded Swiss cheese 1 cup cashews 1/4 cup dried cranberries 1 apple - peeled, cored and diced 1 pear - peeled, cored and sliced

DIRECTIONS:

1.	In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.
2.	In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear. Pour dressing over salad just before serving, and toss to coat.

African Yam Stew

African Yam Stew | By Katelin Mae

Serves: 6-8

1⁄2 cup water
1 onion, chopped
1-2 tablespoon(s) Anaheim or jalapeno pepper, minced 1 tablespoon ginger, ground
1 tablespoon garlic granules
2 teaspoons cumin, ground

2 teaspoons coriander, ground
1/4 teaspoon crushed red pepper
6 yams, peeled and chopped
2 cups vegetable broth
24 ounces tomatoes, chopped
14 ounces garbanzo beans, drained and rinsed
14 ounces black eyed peas, drained and rinsed
1/2 cup almond or peanut butter, unsweetened
11⁄2 cup corn
6 cups collards, chopped

Instructions:

In a large pot, sauté onion and pepper with water for 5 minutes or until onions are translucent, stirring occasionally.
Add ginger, garlic, cumin, coriander and red pepper.
Cook and stir for 1 minute.
Mix in yams, vegetable broth, tomatoes, beans and nut butter.
Bring to a boil, reduce heat and simmer for 20 minutes.
Stir in corn and collards and cook for about 10 more minutes, until yams and greens are tender. Serve over brown rice or other whole grain. 

Fiery Fish Tacos

Fiery Fish Tacos with Crunchy Corn Salsa
submitted by Brittany ~ The Sisters Cafe

1 cup frozen corn, thawed (or cut cooked corn from 1 cob)
1/2 cup red onion, chopped
1 cup jicama, peeled and chopped
1/2 cup red bell pepper, chopped
1/2 cup cilantro, chopped
juice from 1 lime

6  fillets tilapia (approx. 1.5 lbs)
Cajun seasoning, to taste
2 Tb olive oil

corn tortillas
sour cream

In a bowl, mix together corn, red onion, jicama, red pepper, cilantro, and lime juice.  Set aside.  Sprinkle each tilapia fillet with desired amount of Cajun seasoning.  (Sprinkle both sides liberally if you like it very spicy. Otherwise just sprinkle lightly or only on one side of fillet.)  Sprinkle fillets with sea salt.  Heat olive oil in pan over medium heat.  Cook fish for 3 minutes per side.  For each fiery taco, place half a fillet in a warmed corn tortilla and top with sour cream and crunchy corn salsa.  Serves 6 (2 tacos each).

*For spicy sour cream:  Start with 1/2 cup sour cream and stir in 1/4 tsp cayenne pepper, a squeeze of lime juice and 1-2 tsp minced cilantro.  Give it a taste and add more heat if you like!