The best Spicy Mexican Tacos! . by . Recipe: * 3 tbs of olive oil or oil o…

 The best Spicy Mexican Tacos!
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 by livinlaveganlife
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Recipe:
* 3 tbs of olive oil or oil of choice
* 2 cups of grinned tempeh
* 1 tsp of garlic powder
* 1 1/2 tsp of hot mexican style chili powder
* 1/2 tsp of cumin
* 1/2 tsp of liquid smoke
* Salt/pepper to taste
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Instructions:
1. Place all ingredients in a pan on medium-low heat. Cook for 7-10 minutes or until golden.
2. Serve with Avocado Basil Dip & some warm tortillas!
3. Enjoy!
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Simple Cabbage Chickpea Curry with Ramen By Recipe: Sauté 1 small diced oni…

Simple Cabbage Chickpea Curry with Ramen

By cookingforpeanuts

Recipe: Sauté 1 small diced onion in 1 tbsp neutral oil or veggie broth for 5 minutes, until translucent. Add 3 minced garlic cloves, 2 tsp minced ginger, and 1 tbsp curry powder. Cook for another 30 seconds.  Add 2 medium carrots, chopped into 1/2-inch thick rounds, and sauté for one minute more while stirring. Add 1- 1/2 cups veggie broth. Bring the broth to a boil before reducing the heat and simmer until the carrots are fork tender. Add 1/2 cup more veggie broth, 1/2 head of a medium cabbage (thinly shredded), one 15oz can chickpeas (drained), and one 14oz can of full fat coconut milk (from can). Bring to a boil before reducing the heat. Simmer until the cabbage has just wilted, stirring regularly. Add salt to taste. Served with ramen noodles, cooked as per packet directions.

Char Kuey Teow (Stir-fried Flat Rice Noodles) By Recipe: (makes 2 servings)…

Char Kuey Teow (Stir-fried Flat Rice Noodles)

By woon.heng

Recipe:

(makes 2 servings)
Ingredients:⁣
2 servings of fresh homemade/store-bought flat rice noodles⁣
5oz [130g] firm tofu, pressed, cut into desired size, pan-fried⁣
1 cup mung bean sprouts⁣
1/2 cup chopped Chinese chives⁣
3 cloves garlic, finely minced⁣
11/2 tablespoons sambal oelek or other chili sauce⁣
oil for cooking, salt to taste⁣
Sauce: 1/2 teaspoon dark soy sauce (thick), 2 tablespoons light soy sauce, a pinch of sugar⁣
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Mix the sauce ingredients in a bowl until well-combined and set aside until ready to use. ⁣
In a heated non-stick pan with 1 tablespoon of oil, sauté garlic until aromatic, then add the sambal oelek and tofu. Give it a quick stir.⁣
Add in the noodles and sauce, toss all ingredients until well-combined. Cook for another 30 seconds or so by mixing the noodles with the sauce.⁣
Finally, add the the veggies and toss again until veggies are fully cooked through. Taste test and season accordingly.⁣
Serve warm with a side of chili.⁣
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Roasted Tomato Spaghetti with Spinach & Chickpeas By . . 1/2 lb. spaghetti 1 …

Roasted Tomato Spaghetti with Spinach & Chickpeas 

By janetsmunchmeals
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1/2 lb. spaghetti
1 pint cherry or grape tomatoes, sliced lengthwise seasoned with 1/2 tsp each kosher salt, pepper, oregano, garlic powder
1 tbsp olive oil for roasting
1 small yellow onion, finely chopped
2 tbsp olive oil
10 oz. mushrooms, very finely chopped
3/4 tsp each kosher salt, pepper, garlic powder
1 bell pepper, finely diced
3 cloves garlic, minced
1/2 cup reserved pasta cooking water
3 tbsp tomato paste
1/3 cup crushed tomatoes (canned)
1/2 15 oz. can chickpeas, drained and rinsed
1/4 cup fresh chopped parsley
2 cups (somewhat packed) baby spinach
2 tsp dried parsley
1/4 to 1/2 tsp red chili flakes (to taste)
2 tsp lemon juice (optional)
1/4 to 1/3 cup coarsley chopped kalamata olives (to taste)

Cook spaghetti until just al dente in salted water. Drain but reserve 1/2 cup pasta cooking water.

Meanwhile preheat oven to 400 degrees F and slice tomatoes. Place them in baking dish with the 1 tbsp oil and seasonings indicated. Toss. Bake until skins are wilting and juices released, around 25 min.
While those are cooking, finely chop the onions and mushrooms and add them to large pan with the 2 tbsp olive oil and the salt, pepper, garlic powder. Cook 10 min on medium, stir occasionally. Add chopped bell pepper, cook another 5 min.

Add garlic, cook another min. Add the roasted tomatoes, the pasta cooking water, tomato paste, crushed tomatoes, chickpeas. Stir well, simmer 3 min.
Add remaining ingredients except spaghetti, toss as spinach wilts then add spaghetti, toss again. Taste for seasoning, serve. Top with more fresh or dried parsley and chili flakes if desired.