Korean BBQ Sauce

• 2–3 cloves garlic – crushed
• 1 inch ginger – grated (a microplane works great for this)
• 1/3 cup gochujang
• 1/4 cup mirin
• 1/4 cup brown sugar
• 1 Tbsp sesame oil
• 1 Tbsp soy sauce
• 2 Tbsp rice wine vinegar
• 1 Tbsp fish sauce – optional but it really brings it together
• 1 Tbsp avocado oil

Over a low simmer, add the avocado oil, garlic and ginger and cook long enough to soften, no more than 2 minutes. Next, add the remaining ingredients and let simmer over low heat for 10 minutes to combine. Remove from heat until ready to use. 

Vegan Macarons & Chocolate Mousse

 https://bakedbyclo.com/vegan-macarons-french/

https://herbsandflour.com/healthy-chocolate-mousse/#recipe

Indian Red Lentil Curry

 (Breakfast recipe)

https://rainbowplantlife.com/vegan-red-lentil-curry/

Tofu Scramble

Ingredients:

⅓ cup almond milk
2 tablespoon nutritional yeast
½ teaspoon Dijon mustard
¼ teaspoon ground turmeric
¼ teaspoon ground cumin
1-2 tsp black salt (for egg taste)
14 ounces extra-firm tofu, patted dry and crumbled by hand

Optional:
2 garlic cloves, minced
½ cup diced yellow onion
Olive oil

Directions:

In a small bowl, whisk together the almond milk, nutritional yeast, garlic, mustard, turmeric, cumin, and salt. Set aside.

Heat a large skillet over medium heat. Crumble in the tofu and cook for 3 to 5 minutes, until the tofu is thoroughly heated, maybe browns a little (oil optional, don't usually use it.) Reduce the heat to low and stir in the almond milk mixture. Cook for 3 minutes, stirring occasionally. Season to taste with more black salt and freshly ground black pepper.

Adapted from: https://www.loveandlemons.com/tofu-scramble/

Tomato Farro Risotto with Swiss Chard and Tofu Feta

Ingredients
4 cloves garlic
¼ cup apple cider vinegar
1 package extra firm sprouted tofu
1 onion
¾ cup farro
1 can crushed tomatoes
Fresh oregano
1 lemon
2 tsp nutritional yeast
½ tsp dried thyme
4 oz Swiss chard
2 tbsp olive oil
Salt and pepper

Directions
Peel 2 cloves garlic. Combine the garlic, apple cider vinegar, 1 cup water, and 1 tsp salt in a small saucepan and bring to a boil. Drain the tofu and cut into 1 inch cubes. Once the vinegar mixture is boiling, add the tofu and reduce heat to low. Gently cook until you start the farro. 

Peel and dice the onion. Peel and mince the remaining 2 cloves garlic. Place a large nonstick skillet over medium heat with 2 tbsp olive oil. Add the diced onion, minced garlic, and a pinch of salt and pepper. 

Cook until softened, about 4 minutes. Add the farro and stir until toasted, about 1 minute. Add the tomatoes and 2 cups water and cook until the farro is tender, about 18 to 22 minutes.

Chop the oregano leaves and add them to a medium bowl. Zest the lemon. Add the zest and the juice from half the lemon to the bowl along with the nutritional yeast, dried thyme, ½ tsp salt, and a pinch of pepper. Drain the tofu and add it to the bowl. Toss well to combine and place in the refrigerator until you’re ready to serve.

Thinly slice the Swiss chard stems and roughly chop the leaves. Cut the remaining lemon half into wedges.

Once the farro is tender, add the Swiss chard stems and leaves and stir to combine. Cook until the greens are bright and tender, about 3 to 4 minutes. Taste and season with salt and pepper.

Scoop the tomato farro risotto into large bowls and top with the tofu feta, crumbling it a bit with your hands.

Serves 2.

1 serving = 570 calories

Coconut Ginger Congee with Crispy Tofu

Ingredients
4 garlic cloves, peeled and minced
1 oz. fresh ginger, peeled and minced
1 scallion, thinly sliced, green and white part separated (divided)
½ c. quinoa speckled sushi rice
5.5 oz. coconut milk
10 oz. organic extra firm tofu, patted dry and cut into ½-inch pieces
4 tsp. Sriracha
1 tsp. vegetable oil
Salt and pepper

Directions
Add garlic, ginger, scallion whites, quinoa speckled sushi rice, coconut milk, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until grains are tender and water is absorbed, 13 to 15 minutes.

Heat 1 tsp. vegetable oil in a small saucepan over medium heat. Add scallion greens, cubed tofu, and a pinch of salt and pepper to saucepan and cook until tofu is lightly browned, 5 to 8 minutes.

Divide the coconut ginger congee between bowls. Top with crispy tofu, charred scallion, and as much Sriracha as you’d like.

Serves 2.

1 serving = 440 calories

Crispy Chick'n Asian Noodle Salad

Original recipe from Hot For Food! 

Ingredients
Breaded, plant-based chick'n fingers

For the salad: 
225 grams thin spaghetti (or chow mein style wheat noodles)
2 c. carrot, ribboned or shredded 
2 c. cabbage, shredded or finely chopped
2 green onions, finely chopped, about 3/4 cup
½ c. cilantro, finely chopped and packed
¼ c. mint leaves, finely chopped and packed
2 tbsp. sesame seeds
½ tsp. chili flakes (optional)

For the dressing: 
1 tbsp. ginger, minced
3 garlic cloves, minced
2 tbsp. sesame oil
3 tbsp. rice wine vinegar
2 tsp. tamari or low-sodium soy sauce
1 tsp. sugar or agave nectar
¼ tsp. sea salt
¼ tsp. white pepper

Directions
Bake chick'n fingers as directed.

Meanwhile, bring a large pot of salted water to a boil and cook noodles to al dente. Drain and rinse under cool water. Drain well in a strainer before adding to a large mixing bowl.

Whisk the sesame ginger sauce ingredients together in a bowl or mix in a small blender.

Toss the recently drained and still warm noodles in about 1/4 cup of the dressing so that they don’t stick.

Toss noodles in the large mixing bowl with all the salad ingredients, cooked and sliced chicken fingers, and the remaining dressing until well combined.

Serves 4 (as a side)

1 serving = 230 calories (not including chick'n fingers) 

Five-Ingredient Creamy Miso Pasta

Ingredients

Kosher salt
16 ounces spaghetti, linguine or bucatini
6 tablespoons unsalted vegan butter
3 tablespoons white (or red) miso
4 ounces vegan parmesan, finely grated (1 packed cup)
Kizami nori, furikake or thinly sliced seaweed snacks, for garnish (optional)

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1½ cups pasta water, then drain the pasta.

Add the butter, miso and 1¼ cups pasta water to the pot and whisk over medium heat until miso breaks down and liquid is uniform, 1 to 2 minutes. Add the pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is “vigorously.” To achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.)

Divide among shallow bowls and sprinkle with nori or furikake, if using.

Serves 4. 

Chickpea Ramen

Ingredients
1/2 c. vegetable oil
1 c. dried chickpeas
1 tsp. kosher salt
2 tbsp. nutritional yeast
1 small onion, finely chopped
1" piece ginger, peeled, finely grated
2 garlic cloves, finely grated
1 tbsp. yellow miso
3-4 oz. dried udon noodles
4 oz. broccolini, halved lengthwise if thick
1 tsp. unseasoned rice vinegar
Cilantro leaves with tender stems (optional) and chili oil (for serving)

Directions
Cook chickpeas in Instant Pot on high pressure for 35 minutes. 

Heat 2 tbsp. oil in a large heavy-bottomed pot over medium-high. Pat dry a heaping 1/4 cup cooked chickpeas and add to pot. Cook, stirring often, until chickpeas are golden brown with crisp outer shells, about 3 minutes. Remove pot from heat. Transfer chickpeas to a plate, leaving oil behind. Season chickpeas with kosher salt and nutritional yeast; set aside.

Return pot to medium-low heat. Add onion and cook, stirring often, until softened and translucent, about 3 minutes. Add ginger, garlic and cook, stirring, until fragrant, about 1 minute. Add 2 tbsp. nutritional yeast and yellow miso and cook, stirring to coat, 30 seconds. Add 3 cups water, 1 tsp. kosher salt and remaining chickpeas and bring to a boil. Reduce heat, partially cover, and simmer gently, stirring occasionally, until flavors have melded, 15–20 minutes.

Meanwhile, cook dried udon noodles in a medium pot of boiling salted water according to package directions. Drain and rinse under cold water.

Add broccolini to broth and cook until bright-green and tender, about 2 minutes. Add cooked noodles and cook until heated through, about 2 minutes. Remove from heat and stir in unseasoned rice vinegar. Taste soup and season with more salt and vinegar if needed.

Divide soup among bowls. Top with cilantro leaves with tender stems, chili oil, and reserved chickpeas.

Serves 2. 

1 serving = 500 calories

Spicy & Saucy Cherry Tomato Pasta

Adapted from NY Times Cooking! 

Ingredients

Kosher salt and black pepper
2 tbsp. olive oil
1/4 c. jarred capers
2 tbsp. tomato paste
3 garlic cloves, thinly sliced
1 tsp. red-pepper flakes
12 oz. ditalini, orecchiette or other pasta
1 lb. cherry or grape tomatoes, halved
1/4 c. fresh basil, chopped
Fresh almond ricotta (optional) 

Directions
Bring a large pot of salted water to a boil over high heat.

In a large nonstick skillet, heat 1 tablespoons oil over medium-high. Pat the capers dry, then add them to the skillet and cook, stirring frequently, until crisp, 3 to 4 minutes. Transfer the capers to a paper towel-lined plate.

Add the tomato paste to the skillet and cook over medium, stirring frequently, until tomato paste darkens in color and deepens in flavor, about 2 minutes. Reduce the heat to medium-low, add the remaining tablespoon of oil, the garlic and red-pepper flakes, if using, and cook, stirring frequently, until garlic is softened and fragrant, about 2 minutes.

Add the pasta to the boiling water and reduce heat to medium. Cook according to package instructions until al dente.

While the pasta cooks, add the tomatoes to the skillet, season with salt and pepper and cook over medium-high, stirring, 5 minutes. Add 2/3 cup pasta cooking water from the pot and cook, stirring occasionally, until the tomatoes start to fall apart and the liquid becomes saucy, about 10 minutes.

Drain the pasta and transfer it to the skillet with the sauce to combine. Stir in half the basil and season to taste with salt and pepper.

Divide among plates or bowls and top with capers and remaining basil, plus a tablespoon of ricotta and whole basil leaves. 

Serves 4.

1 serving = 430 calories (including 1 tbsp. ricotta per serving)