Clean the Fridge Noodle Bowls

I had lots of fresh veggies I needed to use including a big bunch of bok choy and I found this Teriyaki Noodle Bowl recipe here. 

My favorite noodles-soba! I mainly used this recipe because it had a good teriyaki sauce directions with ingredients I had on hand. I did leave out the toasted sesame oil (allergic) and it was sweet and spicy. The recipe calls for a pound of frozen stir fry vegetables but I wanted to use all of my fresh veggies. I started cooking my carrots and broccoli first and then added yellow squash, green onions, bok choy, frozen green beans, and frozen edamame. 

I topped the cooked soba noodles with the stir fry and added some sliced mini peppers on the top. Of course I gave my bowl a good helping of Bragg's and Sambal Oelek HOT sauce! Delish! 

Hoisin-Glazed Bok Choy w/Tofu & Soba Noodles plus Two Favorites

Another delicious recipe from Wild About Greens.

I used a tub of water-packed extra firm tofu so it would cube and brown nicely. 

Bok choy (love!), carrots, green onions, ginger, and a sauce made with hoisin and orange juice topped with some toasted slivered almonds. Yum! 

My favorite of all time noodles-Soba buckwheat. 

~Hoisin-Glazed Bok Choy with Tofu & Soba Noodles~

Of course I like mine hotter so I added some Sambal Oelek and also a couple dashes of Bragg's. 

I made a couple of long-time favorite recipes this week. I had a bag of frozen cranberries hanging out in the freezer from the holidays (!) so I made this Cranberry Apple Crisp recipe from La Dolce Vegan. I doubled the recipe and used the whole bag of cranberries. 

I have made this before using rehydrated dried cranberries. They just don't give it the extra tartness that using fresh cranberries does. 

~Cranberry Apple Crisp~
So yummy warmed up for breakfast with a glass of soymilk.

Bar-B-Q Chicken Sandwich & Coleslaw
from Give Them Something Better
My hubby and I could eat this BBQ and coleslaw once a week!

Corri's Easy Green Chop Suey~pg. 117

VegCookbookClub April recipes from How It All Vegan! by Sarah Kramer & Tanya Barnard:

Excellent! I love these easy stir-frys. I used steamed edamame in place of the tofu. Hubby doesn't care for  tofu and I think the edamame gave this dish some much needed texture and crunch. I also swapped out the miso for hoisin sauce. I like miso but it aggravates my allergies; along with other fermented foods like tempeh. Does anyone else have that problem?  I served my chop suey over rice noodles. Note to self~ double recipe next time!

"Anything Goes" Vegetable Stir-Fry~pg. 116

VegCookbookClub April recipes from How It All Vegan! by Sarah Kramer & Tanya Barnard:


Wow! What happened to March?! I guess I was taking an unwanted 'sickness' sabbatical-ugh! Every year beginning the middle of February and through March I manage to catch every bug out there. Finally I'm on the uphill side of it and ready to do some cooking again. I did keep up with my green juicing which helped my energy levels. 

I always love cooking from my favorite vegan cookbook author's cookbooks. La Dolce Vegan is still my go-to cookbook for easy, delicious meals.

Love one-pot meals! 

This is a very basic stir-fry; no exotic flavorings added. I mixed up a little sauce using hoisin, sambal oelek and tamari to add some flavor. For the 'anything goes' veggies I used red, yellow and orange bell peppers. I used Wildwood's SproutedTofu extra-firm; I really like the consistency of the tofu, it kept its shape and didn't crumble into mush. 

I served the stir-fry over some brown rice and added a little sriracha for some heat!

Cold Coconut Curried Noodle Salad~pg. 80

La Dolce Vegan! Challenge:

I love rice noodles; such a nice change from regular wheat noodles. I must have not made enough noodles because I had way too much sauce so I just used half of my sauce. Oh well, I guess I'll have to cook some more rice noodles! The recipe calls for a can of coconut milk. I buy the lite coconut milk. It has 60% less fat and calories than the regular coconut milk but it still tastes good.

I must be craving some greens because I also made Green Bean & Fennel Toss from "The Garden of Vegan"-pg. 115 and my favorite kale salad. I'll post the kale salad recipe separately. The Green Bean & Fennel Toss has fresh ginger sautee'd in dark sesame oil then stir-fried with snow peas, green beans, fennel and bok choy. Then it is cooked for another minute with Braggs, white wine vinegar and gomashio seasoning. It's green and delicious!

My dinner for tonight~I cleaned my plate!