Here is your reminder to eat. By Peanut Sauce 3 tbsp natural peanut butter 2…

Here is your reminder to eat.

By plantbasedrd

Peanut Sauce
3 tbsp natural peanut butter
2 tbsp soy sauce (opt for gluten free soy sauce or coconut aminos to make gluten free; use low sodium if preferred)
1 tbsp maple syrup
1 tsp garlic chili sauce or sriracha
1 tsp mustard
1/4 tsp garlic powder
1/4 tsp ginger powder
Juice of half a lime
2-3 tbsp water

Add all ingredients to a bowl and whisk together until smooth. Adjust consistency of sauce to your liking, by adding additional small amounts of water until satisfied. 

Baked Garlic Chili Tofu
1 block extra firm tofu drained and pressed for at least an hour or super firm tofu
2 tbsp soy sauce
2 tsp chili garlic sauce

Set oven to 400F. After pressing tofu, cut tofu into even cubes and place in a bowl or Tupperware container. Add remaining ingredients, and if using a bowl just gently toss together. If using a tupperware container, seal container and gently shake contents to evenly coat tofu. Remove tofu and place on a lined baking sheet making sure tofu cubes aren’t touching. Place in oven for at least 25 minutes or until edges have browned. Remove from oven and serve as desired. (Alternative, feel free to pan fry until tofu is browned on all sides)

Noodle Bowl
1 recipe of baked garlic chili tofu
2-4 servings of cooked noodles (I used 2 packages of Yakisoba noodles from jslfoods, but ramen and rice noodles works too)
1 recipe of Peanut sauce
1 head broccoli
1/4 onion, diced
2 tbsp water
2 tsp soy sauce
1 tsp garlic chili sauce

To a pan on medium heat add onion and sauté until softened, about 1 minute. Add in broccoli and 2 tbsp of water. Lower heat to low medium and cover with a lid for about 3-4 minutes. Remove lid and add soy sauce and garlic chili sauce. Stir to combine then add in cooked noodles and tofu. Add half the sauce from recipe and stir to combine. Serve as desired. Use reserved peanut sauce to add more to your dish if desired or store in the fridge.

Vegan Tempeh Pecan Bolognese by (serves 2) Ingredients: 6oz pasta your cho…

Vegan Tempeh Pecan Bolognese

by VeganReset

(serves 2)
Ingredients:
6oz pasta your choice (dry weight)
8oz tempeh
1/3 cup pecans* (or walnuts)
8 sun-dried tomatoes*, ideally unsalted
1 red onion, diced or sliced
2 garlic cloves, minced (or more if you like it extra garlicky)
2 tsp olive oil
1 tsp liquid smoke (optional)
1/2 tsp sea salt (or to taste
1/2 tsp Italian seasoning, optional
1/4 cup vegetable broth (more if needed)
1 pinch of freshly ground pepper
1 cup marinara (or tomato basil) sauce*
2 tsp coconut sugar (or maple syrup or soft dates)
1/4 cup vegan mozzarella shreds (or as much as your heart desires), optional
Fresh basil to top (very optional). Directions:
1.Cook the pasta according to package instructions (this should take about 7-10 minutes).
2.While the pasta is cooking, sauté the onion and garlic in the olive oil in a deep pan or pot over medium heat for 3 minutes.
3.Crumble the tempeh using a fork (or your hands, but I find that a fork on a chopping board works best). Chop the pecans (roughly) and sun-dried tomatoes and add them to the pan with the tempeh and the liquid smoke.
4.Mix well, then add the vegetable broth and cook for 2 more minutes before adding the marinara sauce, coconut sugar, salt and pepper to taste and Italian seasoning (optional). If the sauce is too thick, add a little more water or vegetable broth. If it’s not thick enough, you can thicken it by mixing in a teaspoon of cornstarch.
5.Reduce heat to low-medium and let simmer for 3 more minutes.
6.Add the vegan mozzarella shreds in last and mix until they’re melted into the sauce.
7.Serve with the pasta and enjoy!

Handmade noodles with scrumptious sauce by Noodle⁣ recipe: 300g [2½ cups] b…

Handmade noodles with scrumptious sauce

by woon.heng

Noodle⁣ recipe:
300g [2½ cups] bread flour⁣
80g + 3 tablespoons [1/3 cup + 3 tablespoons] water⁣
a dash of salt⁣
Toppings: blanched veggies, ¼ cup [25g] mushrooms, diced, 4 oz [120g] firm tofu pressed and mashed, 2 tablespoons diced shallots, 1 tablespoon chopped ginger & garlic, oil for cooking, soy sauce & vegan ‘oyster’ sauce to taste⁣
Sauce: 1/cup [236ml] vegetable broth or stock, 2 tablespoons soy sauce, 1½ tablespoons vegan ‘oyster’ sauce (see my blog for homemade version), 1 tablespoon chili oil with sediment or toasted sesame oil, ½ tablespoon dark soy sauce, a few dashes of white pepper⁣
⁣
Mix the flour and salt in a large mixing bowl until well combined.⁣
Then, add in the water (start with 80g or ⅓ cup) and knead it into a dough (by hand or use a mixer). Cover and let it rest for at least 30 minutes. ⁣
When ready, divide the dough into 4 pieces or smaller portions for ease of handling. Roll each dough into a thin sheet and cut to your desired width (check out my blog to roll by hand or pasta machine). ⁣
Toppings: Sauté tofu until golden brown then add in the rest of the ingredients, cook until fragrant and season accordingly.⁣
Blanch veggies of choice in hot water. Set aside. Cook noodles for about 3 minutes, rinse in cold water, and back into the hot water. Drain and toss the noodles with sauce and toppings. Serve warm.⁣
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Creamy Thai Red Pumpkin Curry with Crispy Breaded Cauliflower by Recipe Cur…

Creamy Thai Red Pumpkin Curry with Crispy Breaded Cauliflower

by cookingforpeanuts

Recipe Curry: Heat 1 tablespoon olive oil (or a little veggie broth) in a large saucepan over medium heat.

Cook 1 small chopped onion for about 5 minutes, or until translucent.

Add 1 tablespoon grated ginger, 4 minced cloves garlic, and 1 small deseeded/minced red chili pepper, and cook for 30 seconds more.

Add 1 roughly chopped red bell pepper and cook for 30 seconds.

Mix in 3-1/2 cups cubed pumpkin (3/4-inch cubes, about 1 small) and cook for 1 minute more.

Add 2-1/2 tablespoons Thai Red Curry Paste and cook for 1 more minute.

Add 3 cups vegetable broth and stir.

Bring the broth to a gentle boil. Reduce the heat to a vigorous simmer and cook with the lid on for about 7 minutes, or until the pumpkin is fork tender.

Transfer one half of the pumpkin and broth to a blender. (Be careful not to include the bell pepper pieces.) Blend on high until smooth. Return the blended pumpkin and broth to the saucepan.

Stir in the 3 tablespoons tahini, 1 tablespoon tamari, 1 tablespoon fresh lime juice, and 1/2 teaspoon maple syrup.

Add more vegetable broth depending on desired consistency. Cook over low heat until warmed through.

Adjust the lime juice, maple syrup, and salt to taste. Garnish with chopped cilantro.
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