Stir Fry Noodles with Carrots & Tofu . By . Recipe: INGREDIENTS: 6 oz. rice …

Stir Fry Noodles with Carrots & Tofu
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By janetsmunchmeals
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Recipe:

INGREDIENTS:
6 oz. rice noodles
1 block extra firm tofu drained and patted dry.
2 tsp sesame oil (or other oil), divided for sauteing
soy sauce and garlic powder for sauteing
2 cups carrots thinly sliced
Sauce ingredients
1/4 cup vegetable broth
1 tbsp each rice vinegar maple syrup (or agave), dark soy sauce*, sesame oil
1-2 tsp garlic minced to taste
1 tbsp ginger paste or sub 1/2 tsp ground ginger
1-2 tsp chili garlic sauce or sambal oelek, to taste**
2 tsp reduced sodium soy sauce or tamari
1 tsp sesame oil optional
1 tsp cornstarch + 2 tsp water whisked together
Garnish
sesame seeds and chopped cilantro
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INSTRUCTIONS:
Boil water, and cook noodles according to package directions. Drain, and rinse if desired.
Meanwhile, wrap the tofu block in kitchen towels and press for 10 to 15 minutes. Cut into cubes.
In a large pan, add 1 tsp of the oil, along with tofu cubes. Season lightly with salt. Lightly brown on most sides. Avoid tossing the cubes around too much, as this may break them apart. Instead, let them brown undisturbed on each side, before gently turning them.
During last few minutes, add a splash of soy sauce to the pan and sprinkle tofu with garlic powder. Remove from pan and set aside.
While tofu is cooking, whisk together sauce ingredients in a bowl.
Add the other 1 tsp oil to the pan, and add carrots, cooking for approx 5 minutes until crisp-tender. Lightly season with salt (and pepper if desired).
Add tofu and cooked noodles back to pan, and push them aside.
Add sauce into the space created in the pan, and let bubble for 30 seconds to thicken, then gently toss all ingredients together.
Serve and top with garnish.
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NOTES:
* sub more soy sauce or tamari if you don’t have dark soy sauce. It can be found in Asian markets or online and adds nice color and slightly sweeter than soy sauce. ** using 1 tsp will make it mildly spicy; using 2 tsp will make more medium spicy level; alternatively, omit.
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Nori-Wrapped Tofu in a Spicy Sauce . By . . . . . . . . …

Nori-Wrapped Tofu in a Spicy Sauce
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By thefoodietakesfligh

Chinese Chives Boxes . By . Recipe: . Ingredients: (Make 24 boxes) 400 g flou…

Chinese Chives Boxes
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By foodpassionical
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Recipe:
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Ingredients:
(Make 24 boxes)
400 g flour
210 ml water
1/2 tsp salt
Add the flour and salt into a big bowl for easy kneading. Pour water little at a time. It’s all depending on the quality of the flour, some may need 210 ml of water and some may need less than 200 ml to have perfectly knead dough. Knead the dough till it doesn’t stick anymore on hand. (add flour if dough is too soft) Cover and let the dough rest for 15 minutes.
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Fillings recipe:
350g Chinese Chives, clean & finely chopped
1 carrot, finely sliced
100g shiitake mushrooms, chopped
4 clove garlic, minced
2 tbsp oil
Sauce ingredients:
1 tbsp sesame oil
1 tbsp soy sauce
1 tsp white pepper
1 tsp ginger powder
1 tbsp mushrooms stir fry sauce
Salt for taste
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Instructions:
Heat up oil in a wok, add in the garlic and sauté till fragrant. Then add the carrots and cook till soft, by mushrooms. Add in the sauce ingredients and stir for another 2 minutes. Turn off the heat, lastly add in the chinese chives and mix well. Let it cool completely before use. Take out the dough from the bowl and knead for a few seconds. Divide the dough into 24 pieces (about 40g per piece). Roll each piece into a circle (about 4 1/2 inch in diameter). Place the fillings in the middle and seal it in the same way as to fold a dumpling. Place the fold side down and gently patch it flat. Heat 2 tbsp of oil in a frying pan, place the fold side down and cover it. Cook with medium low heat. Flip the chives box until both side are golden brown. Finally serve hot with chilli oil or your favourite sauce.
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Minty harissa-roasted potatoes by buttery-soft inside with crispy skins on…

Minty harissa-roasted potatoes

by yummyyatra

 buttery-soft inside with crispy skins on the outside and bursting with flavor! Who’d you share it with? Recipe below:

Serves 4
Ingredients
1.5 lbs baby potatoes/fingerling potatoes (partially cooked in boiling water and then set aside to cool. You can cut the potatoes into cubes or half them lengthwise before or after cooking. Just make sure they don’t cook all the way through)
Unsweetened plant plain Yogurt – 3/4 Cup (I use so_delicious)
Lemon Juice – 2 tbsp + 1 tsp
1 tbsp ginger, grated
3 cloves of garlic, minced
2 Tbsp corn starch
1 tbsp coriander seeds
1 tbsp cumin seeds
Harissa paste – 1/4 cup (check your harissa paste for heat. If too spicy, use less)
Turmeric – 1/2 Tsp
Ground cayenne – 1/4 tsp (optional)
Fresh mint – 1/4 cup finely chopped
Salt, to taste
3 tbsp neutral oil
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Instructions
In a small skillet over medium, toast the coriander and cumin seed for about 2 minutes. Transfer to a spice grinder and pulse until coarse. Set aside
In a bowl, whisk the yogurt, lemon juice, ginger, garlic, corn starch, the ground spices, ground turmeric, cayenne (if using) and salt.
Stir in the harissa paste
Check for seasoning and adjust accordingly.
Add the potatoes to the spiced yogurt mix. Gently mix, making sure the potatoes are well-coated in the yogurt.
Cover the potatoes & refrigerate for 2 hours. The longer they rest in the marinade, the better.
Once the potatoes have rested, preheat a non- stick skillet (cast iron works best), add oil to coat the bottom of the pan. Place potatoes evenly & let them roast in the skillet until a golden-brown crust forms on the exterior. This takes 25-30 minutes for them to brown on all sides evenly
Turn off heat, stir in chopped mint & remaining lemon juice.
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Creamy, cheesy pasta with a sauce made mostly from potatoes want a bite? by …

Creamy, cheesy pasta with a sauce made mostly from potatoes  want a bite? 

by thezestylime

“for the sauce i blended boiled potatoes • sautéed garlic and onions • oatly oat milk • buteislandfoods vegan cream cheese • marigoldengevita nutritional yeast • a few herb & spice blends from flyingtiger • sea salt & pepper • threw in some abelandcole organic kalettes and topped it with a spoonful of belazu_co rose harissa pesto [gifted]. the pasta is tescofood gf shells. ”
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Crispy potatoes & mushrooms with avocado by Recipe: ROASTED POTATOES 1½ lb y…

Crispy potatoes & mushrooms with avocado

by miss_gruenkern

Recipe: ROASTED POTATOES
1½ lb yellow or red baby potatoes
olive oil (just enough to coat)
large pinch of ground black pepper
¼ tsp salt
½ tsp dried oregano
½ tsp lemon juice
1 tsp dried thyme
2 cloves garlic, minced

Instructions
Preheat oven to 425°F.
Wash potatoes and cut into halves.
Place in a bowl, toss with salt, thyme, garlic, lemon juice, oregano and pepper.
Bake for 25 minutes on a baking sheet lined with parchment paper.
Remove from oven, rearrange potatoes and bake for another 5-10 minutes, until they’re golden brown and crisp.

Roasted Mushrooms
2 pounds (900g) button or cremini mushrooms, washed, trimmed, and quartered
1/4 cup (60ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 to 12 sprigs thyme or rosemary
2 tablespoons chopped parsley, chives, tarragon, or other fresh herbs

Directions
1.Adjust oven rack to center position and preheat oven to 375°F. Toss mushrooms with olive oil and season with salt and pepper. Transfer to a foil-lined rimmed baking sheet and spread into an even layer. Spread thyme or rosemary sprigs on top of mushrooms. Transfer to oven and roast until mushrooms release liquid, about 15 minutes.
2.Return mushrooms to oven and continue roasting until browned but still tender, about 30 minutes longer. Discard thyme or rosemary. Transfer to a bowl and toss with parsley, chives, or tarragon. Serve immediately.
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Crisp Garlic Roast Potatoes by Who’d you share it with? Get the recipe: …

Crisp Garlic Roast Potatoes

by laurafordnutrition

 Who’d you share it with?

Get the recipe:

Ingredients:
3kg potatoes, peeled and cut into halves or quarters
¼ tsp salt
50g vegan butter
¼ cup rosemary & garlic flavoured olive oil
6 cloves of garlic, chopped (you can use more or less)
2 sprigs rosemary, chopped
1-2 tsp stock powder (you can use salt if you wish, just use a bit less)
Generous sprinkle of mingleseasoning all purpose mix
Pepper to taste

Method:
1. Place the potatoes in a pot and add the ¼ tsp salt, and cover with water. Cook the potatoes in for 10-12 minutes until the potatoes have just started to soften and are cooked.
2. Once the potatoes are cooked, drain the water and give the potatoes a shake in the pot to rough up the edges. If the potatoes break up and turn into mashed potato, that’s ok, it’ll become delicious and crispy in the oven later!
3. Preheat the oven to 200C and place the butter and oil onto a roasting pan. Place pan in the oven so butter melts. Once butter melts add the potatoes, garlic, herbs, spices, salt and pepper and give everything a good stir to coat everything well.
4. Place in the oven and bake for 50-60 mins. This is just a loose time frame as sometimes you may need to cook it more or less but if you think it needs more time to get crispy, leave it in for longer.
5. Enjoy!
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Lemon Pepper Cauliflower Bites with Sweet Tahini Ranch! by Recipe: 3/4 cup a…

Lemon Pepper Cauliflower Bites with Sweet Tahini Ranch!

by saratane

Recipe:
3/4 cup almond milk
2 lemons, zested and juiced
3/4 cups all-purpose flour
1/2 teaspoon Simply Organic Cayenne Pepper
1/2 cup Panko breadcrumbs
1/2 cup plain breadcrumbs
2 teaspoons freshly ground black pepper
1 teaspoon kosher salt, plus more to taste
1 head cauliflower, cut into 1-inch florets
Vegetable oil, for frying

FOR THE SWEET TAHINI RANCH
INGREDIENTS
1/4 cup tahini
1/4 cup extra-virgin olive oil
1 lemon, juiced
1 tablespoon maple syrup
1 tablespoon Garlic Powder
2 teaspoons Onion Powder
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
Kosher salt, to taste

MAKE THE CAULIFLOWER BITES

METHOD

STEP 1
In a small bowl, whisk almond milk and juice of 2 lemons. Let sit for at least 10 minutes. In a separate small bowl, combine flour and cayenne. Set aside.

STEP 2
In a third small bowl, combine panko, breadcrumbs, zest of 2 lemons, black pepper and 1 teaspoon salt.

STEP 3
Dredge each cauliflower floret in the almond milk mixture, then flour mixture (tapping off any excess flour), then return to almond milk mixture again and finish in breadcrumb mixture. Transfer to a baking sheet and let florets chill uncovered in the refrigerator for at least 10 minutes.

STEP 4
Meanwhile, make the sweet tahini ranch In a medium bowl, whisk all ingredients and 2 tablespoons cold water (or more, depending on desired consistency). Keep in refrigerator until ready to serve.

STEP 5
Heat 2-inches oil in a large Dutch oven until a thermometer submerged in oil registers 350°F. Working in batches to avoid overcrowding the pot, add breaded florets to oil. Cook until florets are browned and crisp, about 6 minutes. The temperature of the oil should not fall below 325°F. Remove florets from oil with a fine wire mesh ladle; drain in a single layer on paper towels. Season with salt and serve with sweet tahini ranch immediately.
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Crispy buttery rosemary and garlic smashed potatoes. by So delicious and co…

Crispy buttery rosemary and garlic smashed potatoes.

by laurafordnutrition

 So delicious and comforting!

Get the recipe:

Ingredients:
3kg baby chat potatoes, washed with skin on
1 tsp salt
50g vegan butter
¼ cup rosemary & garlic flavoured olive oil (you can use regular evoo if you don’t have this)
6 cloves of garlic, chopped (you can use more or less, honestly I often use more)
2 sprigs rosemary, chopped
1-2 tsp stock powder (you can use salt if you wish, just use a bit less)
Generous sprinkle of mingleseasoning all purpose mix
Pepper to taste

Method:
1. Place the potatoes in a pot and add the 1 tsp salt, and cover with water. Cook the potatoes in for 10-12 minutes until the potatoes have just started to soften and are cooked. Once the potatoes are cooked, drain the water and allow to sit.
2. Preheat the oven to 200C and place the butter and oil onto a roasting pan. Place pan in the oven so butter melts. Once butter melts add the potatoes, garlic, herbs, spices, salt and pepper and give everything a good stir to coat everything well.
3. Place in the oven and bake for 50-60 mins. (This is just a loose time frame as sometimes you may need to cook it more or less but if you think it needs more time to get crispy, leave it in for longer.) When the potatoes have begun to brown, squash each one down so the fluffy interior is exposed. Continue to cook for a further 20-30 minutes for maximum crispiness.
4. Enjoy!
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Creamy sun-dried tomato + hummus pasta! . by . Recipe: Cook pasta as per p…

Creamy sun-dried tomato + hummus pasta!
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 by cookingforpeanuts
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Recipe:
Cook pasta as per packet directions. Drain and reserve 2 cups pasta cooking water. Sauté 1 medium onion (sliced) in a little olive oil, about 5 minutes. Add 7 roughly chopped sun dried tomatoes (type that comes in oil) and sauté a few more minutes. Add 2 sliced garlic cloves and cook another 30 seconds. Add 1 cup hummus and 1/2 cup pasta cooking water. Stir and cook on low a few more minutes. (Optional: blend until smooth, adding more pasta water as needed. Return to saucepan.) Stir in desired amount of pasta, adding more pasta water as needed. Salt to taste. Top with red chili flakes.
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