Tag: vegan chinese

Vegan

Noodle Stir Fry with Bok Choy, Sugar Snap Peas, & Roasted Cashews (Oil Free)

by Lisa DawnLeave a Comment on Noodle Stir Fry with Bok Choy, Sugar Snap Peas, & Roasted Cashews (Oil Free)

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When I got the bok choy and snap peas from the CSA this week, I immediately thought Chinese food. So I pulled this one together with staples I had on hand and voila, din din quick.

serves 2 to 3

1/2 lb gluten free spaghetti (I love TruRoots)
2 baby bok choy *
1 cup sugar snap peas *
1/2 cup roasted cashews

Marinade
3 tablespoons water
3 tablespoons tamari
Squirt of agave
1/2 teaspoon arrowroot (or cornstarch)
1/4 teaspoon garlic powder
1/8 teaspoon ginger powder

Get the pasta going. Roast the cashews in a 350 oven for 7 to 10 minutes or until just browning.

Cut the bok choy into chunks. Prep the sugar snap peas by cutting off the stem end. Whisk all of the marinade ingredients together making sure the arrowroot or cornstarch is dissolved.

Place the bok choy and snap peas in a pan with sides. Add the marinade and cook until the bok choy has wilted and the snap peas are bright green. The sauce will thicken a little. Add the cashews.

Drain the pasta and add to the pan. Toss well. Enjoy!

* CSA 2013 Week #1

Vegan

Crispy Tofu with Broccoli & Pineapple in Spicy Brown Sauce

by Lisa DawnLeave a Comment on Crispy Tofu with Broccoli & Pineapple in Spicy Brown Sauce

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Sunday night Chinese food. Press the tofu ahead of time and then the rest of the dinner will come together by the time the rice is done!

serves 3 to 4

Brown rice
1 cup uncooked rice

Make the rice.

Spicy Brown Sauce
1/4 cup tamari
2 tablespoons agave
1 tablespoon pineapple juice
1/2 tablespoon cornstarch
Crushed red pepper, to taste

Whisk together. Set aside.

Crispy Tofu
1/2 block of extra firm tofu
Cornstarch (enough to coat tofu)
Sesame oil

Press the tofu, for at least 30 minutes, or for as long as you have, to get as much water out as possible. Cut into squares. Place cornstarch into a mixing bowl and add the tofu. Toss around with your fingers to coat tofu on all sides.

Heat sesame oil in non-stick pan and cook tofu until crispy on all sides.

Broccoli & Pineapple
1 onion
1 clove of garlic
1 small head of broccoli
1 can pineapple chunks or rounds cut into chunks (15oz)
1 tablespoon pineapple juice
Sesame oil

Garnish
Scallions, 1 per serving
Peanuts
Crushed red pepper

Cut the onion into big chunks. Cook in sesame oil in a pan with sides until soft. Mince the garlic and add to the onions, cooking on low heat until fragrant. Break up the broccoli and add to the pan. Add the pineapple juice and cover. Cook for a minute until broccoli is bright green. Add the pineapple and the brown sauce and mix well. Add the tofu and toss to coat.

Serve over brown rice. Top with thinly sliced scallions, peanuts and a sprinkle of crushed red pepper. Enjoy!

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Vegan

Chickpea Stir-Fry

by Lisa DawnLeave a Comment on Chickpea Stir-Fry

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Today, Easter Sunday lunch. Tonight, Jewish dinner!

I use my marinade from my tamari black rice and quinoa to marinate the chickpeas for this stir-fry. Skeptical about Chinese sauce on chickpeas? Try it…you will be very pleasantly surprised. Throw in any vegetables that you like (if had broccoli in the house it would have been in there) and serve over rice.

serves 3

1 cup cooked chickpeas
1 cup uncooked rice
1 small onion
1 carrot
1 zucchini
1 red pepper
Sesame oil

Marinade
1/4 cup tamari
2 tablespoons agave
1 tablespoon water
1/2 tablespoon cornstarch or arrowroot powder
1/4 teaspoon garlic powder
1/8 teaspoon ground ginger

Whisk the marinade together and pour over chickpeas. Marinate for about 30 minutes. You will see the chickpeas absorb some of the marinade and get darker in color.

Make the rice.

Heat the sesame oil in a pan with sides. Slice the onion into semi-circles and sauté until translucent. Cut the carrots on the bias and add to the pan. Cook for a few minutes. Chop up the red peppers in a big dice and add to the pan.

Cut the zucchini in half and then on the bias. Add to the pan and cook for a minute, so as not to overdo them.

Pour the chickpeas into the pan with the marinade. and stir around to coat. Cook until the sauce thickens and the chickpeas are heated through, about 2 minutes.

Serve in bowls over rice. Enjoy!

Vegan

Crispy Tofu & Spicy Green Beans with Tamari Black Rice & Quinoa

by Lisa DawnLeave a Comment on Crispy Tofu & Spicy Green Beans with Tamari Black Rice & Quinoa

This is one of my family’s favorite meals. Forbidden (black) rice and quinoa is such a great combination and so flavorful when seasoned with tamari.

makes 3 to 4 plates

Crispy Tofu & Spicy Green Beans
1 package extra firm tofu
1 lb. green beans
Cornstarch
Sesame oil
Pinch crushed red pepper flakes
3 to 4 scallions

Marinade
1/2 cup tamari
1/4 cup agave
2 tablespoons water
1 tablespoon cornstarch
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger

Steam and chop the green beans. Rinse under cold water and set aside.

Press the tofu, cut into squares, and toss with cornstarch. Heat sesame oil in a non-stick skillet and toss around until all sides are crispy.

Whisk together marinade ingredients.

Take the tofu out of the skillet and add the green beans. Pour marinade over them (keep the bowl handy) and cook on medium until the sauce thickens.

Pour green beans into a strainer over the marinade bowl. Put the tofu back into the skillet and pour the marinade over it. Toss to coat.

Thinly slice one scallion per plate and set aside until ready to plate.

Tamari Black Rice & Quinoa 
1 red onion
1/2 cup Forbidden (black) rice
1/2 cup tri-color quinoa (rinsed)
2 cups water
2 tablespoons tamari
Sesame oil

Dice the onion and sauté in sesame oil in a sauce pan. When translucent, add the rice and quinoa and water and cook until water is absorbed. Add tamari and mix well.

Plate the rice, top with green beans, add a pinch of red pepper flakes, top with tofu and garnish with scallions. Enjoy!  

Vegan

Tofu with Red Peppers & Pineapples

by Lisa Dawn3 Comments on Tofu with Red Peppers & Pineapples

Tofu + pineapples + peppers + onions = sweet and delicious dinner.

This is my famous crispy tofu which I have posted on the blog a few times already in different recipes. Crunchy on the outside, soft on the inside. Tofu perfection.

makes 3 to 4 servings

Tofu with Red Peppers & Pineapples
1 box extra firm tofu
1 onion
1 red pepper
1 14oz can pineapple chunks
1 cup brown rice
Cornstarch
Sesame oil
Scallions (1 per person)

Pineapple Sauce
The pineapple juice from the can of pineapples
1/4 cup tamari
2 tablespoons agave
1 tablespoon cornstarch

Press the tofu. Get the rice going. Whisk together the sauce ingredients. Set aside.

Cut tofu into small cubes and toss with cornstarch to coat. Fry in sesame oil until crispy on all sides.

Cut the onion into chunks and sauté in oil until translucent. Cut the pepper into chunks add to the pan and cook until just softening.

Combine the tofu and the vegetables and pour the sauce into the pan. Cook until it has thickened.

Top the rice with the vegetables and tofu. Garnish with sliced scallions. Enjoy!