Coconut Tofu

Ingredients

1 block of tofu

5 tsp. sesame seeds

1/3 c. toasted coconut

1/4 c. panko breadcrumbs

1/4 c. cornstarch

Directions

Drain and press the tofu, pat dry with a towel. Cur into 6 slices. Add sesame seeds, toasted coconut, and breadcrumbs to a plate and mix. In a small bowl, whisk together the cornstarch and 1/4 c. cold water. 

Place a large nonstick skillet over medium heat with 1/4 c. vegetable oil. Toss the sliced tofu in the cornstarch mixture and press into the coconut breadcrumbs. Once the oil is hot, add the breaded tofu to the skillet and cook until browned on each side. Sprinkle with salt and serve.

Spicy Red Curry Coconut Noodles with Carrot & Edamame

Ingredients
2 carrots
1 shallot
1 oz. fresh ginger
1 garlic clove
2 tbsp. red curry paste
5.5 oz. coconut milk
2 tsp. turbinado sugar
11 oz. fresh ramen noodles
¼ oz. fresh mint
1 lime
¾ c. edamame
1 tsp. vegetable oil
Salt

Directions
Bring a large pot with 4 quarts water and 2 tbsp. salt to a boil. Peel the carrot, then continue to peel lengthwise to create “noodles.” Peel and thinly slice the shallot. Cut the unpeeled ginger into large pieces. Peel and thinly slice the garlic.

Place a medium saucepan over medium heat with 1 tsp. vegetable oil. Once hot, add the sliced shallot, chopped ginger, and sliced garlic. Cook until ginger and garlic are slightly toasted, about 2 minutes. Add the red curry paste, coconut milk, sugar, and a ½ cup water. Bring broth to a boil, reduce heat to low, and let simmer until it’s time to serve.

Once the water is boiling, add the ramen noodles and cook until al dente, about 1 to 2 minutes. Drain noodles and run under cool water to stop the cooking process.

Pick the mint leaves. Halve and juice the lime. Remove the ginger from the red curry broth and stir in the edamame. Season with ½ tsp. salt and continue to simmer until edamame is hot, about 1 minute. Add lime juice to the broth.

Divide ramen noodles and carrot “noodles” between deep bowls and top with red curry coconut broth. Sprinkle with fresh mint.

Soba Noodle Bowls with Red Curry Almond Butter Dressing

Ingredients
7 oz. pre-baked tofu
1 lime
2 scallions
2 tbsp. almond butter
1 tbsp. red curry paste
6 oz. soba noodles
2 oz. shredded red cabbage
1 tbsp. smoked nori spice
Salt

Directions
Bring a medium saucepan with 2 quarts water and 1 tbsp. salt to boil. Dice the tofu. Thinly slice the scallions. Halve and juice the lime. In a medium bowl, combine the lime juice, almond butter, red curry paste, and ¼ cup warm water. Whisk red curry almond butter dressing until smooth.

Once the water is boiling, add the soba noodles and gently stir. Cook until al dente, 2 to 3 minutes. Drain and run noodles under cold water to stop the cooking process.

Divide the soba noodles between bowls. Top with diced tofu, sliced scallions, and red cabbage. Drizzle with red curry almond butter dressing and sprinkle with smoked nori spice.

Mushroom Shawarma

Ingredients
1 garlic clove
1 tbsp. white vinegar
¼ c. vegan mayo
¾ tsp. ground turmeric
1 red onion
8 oz. cremini mushrooms
2 tsp. baharat spice blend
4 oz. curly kale
1 oz. fresh parsley
4 oz. shredded red cabbage
2 multigrain flatbread
2 tbsp. vegetable oil
2 tsp. olive oil
Salt and pepper

Directions
Preheat the oven to 425°F. Peel and mince the garlic. In a small bowl, combine just 1 tsp white vinegar (reserving the rest for the next step), the minced garlic, Vegenaise, turmeric, and a pinch of salt. Mix the turmeric aioli.

Peel and slice the onion. Wipe the mushrooms with a damp towel to clean, and cut into ½ inch thick slices. Add the sliced onion and sliced mushrooms to a baking sheet, toss with 2 tbsp vegetable oil, the baharat spice, and ¼ tsp salt. Roast until the vegetables are crispy in places, about 16 to 18 minutes.

Destem the kale and thinly slice the leaves. Remove the parsley leaves from the stems. In a medium bowl, combine the remaining vinegar, kale, parsley leaves, red cabbage, 1 tsp olive oil, and a pinch of salt. Toss the kale salad to combine.

Wrap the flatbreads in foil and put them in the oven to warm, about 1 to 2 minutes.

Spread the turmeric aioli on the flatbreads. Place the roasted vegetables and kale salad on one half of the flatbread, and fold the other half over. Serve any remaining salad alongside the mushroom shawarma.

Serves 2; 420 calories per serving without the bread.

West African Peanut Stew with Swiss Chard & Quinoa

Ingredients
¾ c. quinoa
2 garlic cloves
1 oz. fresh ginger
1 red onion
6 oz. Swiss chard (or other leafy green)
1 tbsp. vegetable broth concentrate
¼ c. peanut butter
1 tbsp. sriracha
14.5 oz. can crushed tomatoes
¼ c. peanuts
1 tbsp. olive oil
Salt and pepper

Directions
Add the quinoa and 1¼ cup water to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until the water is absorbed, about 15 to 17 minutes.

Peel and mince the garlic and ginger. Peel and dice the onion. Thinly slice the Swiss chard leaves and stems.

Place a medium saucepan over medium-high heat with 1 tbsp. olive oil. Once the oil is hot, add the minced garlic, minced ginger, and diced onion. Cook until fragrant, about 2 to 3 minutes.

Add the vegetable broth concentrate, 3 cups water, and a pinch of pepper to the garlic, ginger, and onion mixture. Bring to a boil, reduce heat, and simmer for 3 to 5 minutes.

Add the peanut butter, Sriracha, and just ½ cup of the tomatoes to the soup and stir well. Add the sliced Swiss chard leaves and stems and cook until soup is slightly thickened, and the Swiss chard has wilted, about 4 to 5 minutes.

Divide the West African peanut stew between large bowls. Top with quinoa and sprinkle with peanuts.

Pan-Roasted Brussels with Miso Caramel & Almond Farro Pilaf

Ingredients
¾ c. farro
8 oz. Brussels sprouts
2 carrots
2 scallions
3 garlic cloves
1 lemon
4 oz. baby spinach
¼ c. turbinado sugar
1 tsp. tamari
2 tsp. cornstarch
1 tbsp. white miso paste
¼ c. sliced almonds
2 tsp. sesame seeds
1 tbsp. + 2 tsp. vegetable oil
Salt and pepper
Heat of some kind, like red pepper flakes or sriracha

Directions
Add the farro and a pinch of salt to a small saucepan, cover with 1 inch cold water, and bring to a boil. Reduce heat to medium and cook until farro is tender, about 18 to 20 minutes. Drain and return the grains to the saucepan, off of the heat, and cover to keep warm.

Trim and quarter the Brussels sprouts. Peel and chop the carrot into “fries.” Thinly slice the scallions, keeping the green and white parts separate. Peel and mince the garlic. Halve the lemon and cut one half into wedges.

Place a large nonstick skillet over medium heat with 1 tbsp vegetable oil. Once hot, add the quartered Brussel sprouts and carrot “fries” and cook, turning occasionally, until charred in places and fork-tender, about 8 to 10 minutes. Transfer to a plate. Add the spinach and a pinch of salt to the skillet and cook until wilted, about 3 to 5 minutes. Transfer sautéed spinach to a bowl.

Return the unrinsed skillet to medium heat to begin miso caramel. Add ¼ cup water and sprinkle the sugar evenly over it. Cook, gently swirling skillet occasionally (do not stir) until the sugar melts and the mixture smells of caramel, about 3 to 5 minutes. Add just the scallion whites, minced garlic, heat of choice, and 2 tsp vegetable oil. Cook until fragrant, stirring constantly, about 30 seconds.

Remove skillet from the heat and slowly whisk in ¾ cup water, tamari, cornstarch, white miso paste, and a pinch of pepper. Return the skillet to low heat and simmer until the miso caramel has thickened, about 3 to 5 minutes.

Add half the scallion greens, juice of half the lemon, sautéed spinach, almonds, sesame seeds, and a pinch of salt and pepper into the cooked farro, stir, and divide between wide, shallow bowls. Top the almond farro pilaf with the pan-roasted Brussels sprouts and carrots and miso caramel. Sprinkle with the remaining scallion greens and serve with lemon wedges.

Curried Lentil, Tomato, and Coconut Soup

Ingredients

2 tbsp. coconut oil

1 medium onion, finely chopped

3 garlic cloves, pressed

1 tbsp. ginger, minced

1 tbsp. curry powder

1/4 tsp. red pepper flakes

3/4 red lentils

1-14.5 oz. can crushed tomatoes (I used fire-roasted diced tomatoes)

1/2 c. cilantro, finely chopped

kosher salt

black pepper, freshly ground

1-13.5 oz. can unsweetened coconut milk, mixed well

Lime wedges 

Directions

Heat oil in large saucepan over medium. Cook onion, stirring often, until softened and golden brown. Add garlic, ginger, curry, and red pepper flakes, and cook, stirring until fragrant, about 2 minutes. Add lentils and cook for a minute more, stirring. Add tomatoes, 1/2 cup cilantro, a generous pinch of salt and 2 1/2 cups of water; season with salt and pepper. Set aside 1/4 cup of the coconut milk for serving and add remaining to saucepan. Bring mixture to a boil; reduce heat and simmer gently until the lentils are tender but not mushy, about 20 minutes. Season with more salt and pepper as needed. 

To serve, divide among bowls, drizzle with reserved coconut milk and top with additional cilantro. Serve with lime wedges.

Serves 4.