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! 

Pad Thai

Vegcookbookclub February:

~ Pad Thai ~ 

from The Vegan Table

Again, this recipe makes ton of food! I love rice noodles; just pour hot water on them and let them set. The recipe called for 8 oz. noodles; my package was only about 6 oz. and there were still too many noodles in this for the ratio of veggies. Next time I'll only use about 4 oz. noodles. I love the spicy sweet sauce this has. I used a bag of stir-fry veggies and added about 1/3 cup edamame. I garnished mine with some Bragg's and chili garlic sauce. Yum!

Veggie Lo Mein

Vegcookbookclub January 2014

~from Everyday Happy Herbivore:

This Veggie Lo Mein was so easy to throw together for a quick meal! Instead of sauteeing the veggies in just water I did add a little sesame oil to the pan. Oops; not totally oil-free! 

I bought a bag of Asian Blend veggies-green & red cabbage, broccoli slaw, carrots, kale and snap peas. I also added some sliced red bell pepper to the mix. After cooking, I tossed the veggies with spelt soba noodles and the Lo Mein sauce. 

For extra flavor I topped the Lo Mein with some Gardein Teriyaki Chik'n Strips. Yum!

Cruciferous Cravings

Vegcookbookclub January 2014

It seems lately all I have been cooking is kale, collard greens, brussels sprouts, cauliflower and broccoli. I just discovered they are all from the same group of plants! I must be craving some special vitamins and minerals they have. 

Both of these recipes are from Everyday Happy Herbivore.  It's been great this month digging into Lindsay Nixon's two cookbooks I have. I know most of the recipes are pretty simplistic but that makes it so much easier to get dinner on the table at night. And I usually have most of the ingredients already in my pantry and fridge. 

~ Broccoli & Red Pepper Stir-Fry ~

Sauteeing the broccoli and red pepper in savory sauce. 

I wanted to add some protein to make this a one-pot dish so I browned pressed diced firm tofu sprinkled with Butler's Chik-Style Seasoning. 

 I served the Broccoli & Red Pepper Stir-Fry on top of some brown rice. Yum!

~ Gobi Palak ~

This was soooo yummy! After cooking the yellow split peas for about 45 minutes you add lots of spices and cauliflower and let it cook down then toss in some baby spinach. I served it over brown and jasmine rice and garnished with some chopped cilantro and garlic-chili sauce. 

So easy!

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!

Mock Beef & Rice Noodle Toss~pg. 135; Teriyaki Marinade~pg. 300

La Dolce Vegan! Challenge:

Delicious! I've made this before using the Faux Beef (seitan) but this time I had some Gardein Beefless Tips I needed to use. They marinated perfectly in the Teriyaki Marinade. I also ended up using the whole recipe of the marinade because I added extra veggies. Clean out the fridge! I had an organic zucchini and some organic kale begging to be used. I sauteed the zucchini with the onions and added the kale with the edamame at the end.

Served this on top of rice noodles~yum!

Blessed Broccoli & Tofu Stir-Fry~pg. 146

La Dolce Vegan! Challenge:

It seems like the days just slip by without a food post. I'm finally going to the spinal doctor today to see if I can get some answers after messing around for the past ten years. When I'm in pain the last thing I want to do is cook. But, if I don't cook I'll eat something that I'll regret later. Just sitting here at the computer is almost intolerable. Okay, enough of the self-pity; let me just say this recipe is a quick, easy to make meal! I didn't even have to cook the rice. I had a package of pre-cooked brown rice I just had to warm up in the microwave. Hubby and I ate the whole thing; no left-overs to deal with. So here's to a great, blessed day! :)

Eileen's Sesame Ginger Stir-Fry~pg. 148

La Dolce Vegan! Challenge:

Very good over brown rice. I made a few substitutions-no bean sprouts at my grocery store so I used snow peas (a much better sub anyway); instead of straight tahini sauce I only used 2 Tbsp tahini and subbed about a teaspoon of sriracha chili sauce and about a Tbsp of Bragg's Liquid Aminos (again, a much better addition).

Now that's a healthy looking plate of food! I steamed some fresh broccoli and made Middle Eastern Chopped Salad from Nava Atlas' cookbook, Vegan Express.

Emira's Speedy Gourmet Kale & Tofu Delight~pg. 148

La Dolce Vegan! Challenge:

I love this recipe. I usually have all the ingredients to make it and it is simple and delicious. It has just the right amount of heat (red pepper flakes) and acid (balsamic vinegar) to take the bitterness out of the kale and the pine nuts give it a nice crunch. I had some baby bok choy I needed to use so I added that as well this time. I served it over my favorite grain-quinoa. I did add a  dash of Bragg's Liquid Aminos for a little extra flavor.

Tempeh Toss

From "The Garden of Vegan"-pg. 145:

As you can see, I didn't use tempeh. I have tried tempeh before and I love the taste and texture but wouldn't ya know, I would be allergic to it. I'm sensitive to foods that have been fermented like tempeh. I used firm tofu but it still crumbled up a little. I served this over brown rice and doctored mine up with some sriracha hot chili sauce and Braggs. The recipe called for 1/8 tsp. red pepper flakes but that wasn't hot enough for me! Next time I might try using Gardein Homestyle Beefless Tips.