Saucy Kung Pao Tofu

Back when I was still eating meat, I loved kung pao chicken so when I saw this tofu version, I wanted to try it out and see what it was like !

I liked the flavor of this dish and the addition of the water chestnuts (gives a great crunchy texture to the dish) but I do wish the tofu had more texture. In the recipe they say to just add it in with the current ingredients and there’s just not enough space or time for any of those cubes of tofu to get seared. Other than that though, it was a good dish ! If you ever get around to trying this yourself, when they call for 3 small green chili peppers, I used serrano peppers and left the seeds in. I also used pre-made broth rather than make the one recommended, made an extra batch of the tofu marinade to be added directly into the skillet, used reduced-sodium soy sauce and toasted sesame oil and forgot to add the sugar.

This recipe came from The Spicy Plant-Based Cookbook.

I was not paid in any form to promote this recipe or the cookbook.

Take care y’all !

Vegetable Pad Thai

Alright so I don’t know how authentic or not this recipe is, but it delivers on having a taste that keeps you coming back for more !

I just love all the different components and the textures they bring: the seared tofu, the halved snow peas, scrambled eggs, the chopped peanut garnish, the fresh chopped cilantro and had it actually been in stock at the one store that sells it in this town, the bean sprouts. The recipe actually called for whole-wheat fettuccine but for some reason that doesn’t seem to sell that anymore in my town so we used whole-wheat linguine. It also called for fish sauce but did say that you could use soy sauce as a substitute, making it a vegetarian dish. You’ll miss that funky flavor that only fish sauce has but you’ll still get some of that saltiness that fish sauce has.

Recipe source unknown.

Take care y’all !

Garlicky Tempeh Noodles

This is a favorite of my family to enjoy during the summer.

This recipe is great freshly made but also just eating it cold the next day. I love the tender udon, the texture from the cooked broccoli slaw and the seared small cubes of tempeh and the flavor from the sauce. I don’t know where my family got this recipe from and I think legally I can only share the ingredients so:

  • Ingredients
    • 5 oz. dried udon or rice noodles
    • 8 oz. tempeh
    • 2 Tbsp. soy sauce
    • 1 tsp. red pepper flakes
    • 1/2 cup mirin
    • 2 Tbsp. agave nectar (I used golden light 100% blue agave)
    • 5 green onions
    • 6 cloves garlic
    • 2 Tbsp. avocado oil, divided
    • 1 Tbsp. minced ginger
    • 1 (12-oz.) bag broccoli slaw
    • 2 tsp. toasted sesame oil

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Roasted Brussels Sprouts

If you’ve never had Brussels sprouts before, for the love of god don’t have them when all that’s been done to them is getting boiled or steamed (bleh!), roasting is the way to go in my opinion !

This is a pretty simple recipe. You preheat your oven to 425 degrees F., take 2 pounds of Brussels sprouts and halve them, cutting a little into the base of the halved Brussels sprouts so they cook more evenly throughout (you can see what I’m talking about if you look at the sprouts in the pictures). Place the halved sprouts on a foil-lined baking sheet and drizzle 4 tablespoons of peanut oil over them, tossing to coat. Spread them out (having them all face one way will make it easier for the next part) and roast them for 15 minutes, flipping them after the first 10 minutes. Serve right away !

They’re great with some simple salt and pepper, or getting dipped into some gochujang or as my mom likes having them, shaking some Mrs. Dash lemon-pepper seasoning onto them before digging in.

I wasn’t paid in any form to promote Mrs. Dash.

Take care y’all !

Spicy Tofu with Creamy Coconut Sauce

This recipe looked so good I had to try it out !

Other than being just a little salty, this was so freaking good ! I wish I could give you an awesome description of the flavors but after one bite, I just hoovered the whole thing ! If you want to try this out yourself, click here.

I was not paid in any form to promote this recipe.

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Cauliflower Tikka Masala

Of course when I plan on making a dish needing cilantro then there’s absolutely no cilantro in any of the stores in my town ! I decided to still make this dish though ’cause I wanted to see how it’d taste without any cilantro.

Well the cilantro definitely would’ve added a splash of color and a fresh component to the finished dish, I think the flavors stand on their own regardless (I loved the smell of the ginger,garlic, garam masala and onions cooking). In case you’re wondering, the cauliflower is supposed to look like that. It gets tossed in a yogurt mixture and then roasted until cooked and charred in some spots before getting mixed into the sauce mixture. If there was one thing to complain about with this recipe, it’d be the size they want for the cauliflower (2-inch pieces). I get that cauliflower shrinks down in size some when it’s cooked but not that much so those 2-inch pieces are still freaking huge to try and fit into your mouth without cutting up before hand so I think I’ll just cut them smaller next time and probably change the cook time.

I wish I knew where we got this recipe from so I could give you a link to it but this has been in my mom’s favorite recipes collection long enough that I don’t know where it came from.

Take care y’all !

Chipotle-Lime Cauliflower Tacos with Tofeta

My family loves these tacos so much, fights have come close to starting over one thinking the other’s taking more than their share !

The cauliflower and sliced red onions really absorb the chipotle-lime marinade, giving the taco some heat and acidity. The red cabbage gives a nice crunch to the dish and while the original recipe called for crumbled queso fresco or feta cheese, we tried out this recipe for tofeta (tofu feta). It’s been a while since having actual feta so I’m not gonna say this is a 100% replica of feta but it does have a nice level of saltiness to it (doesn’t make you feel like you need to drink something afterwards) and the oil/lemon juice marinade for the tofu gives it a little fatty/bright flavor that pairs really nice with the oregano that’s also in the marinade. Based off the reception we’ve had for this dish, I’d suggest on only expecting this to last 1 day !

We’ve had the taco recipe for so long that I don’t know where it came from other than the fact that it came from a magazine (picture from the magazine was stapled to the copied down version) and the tofeta recipe came from “Vegan on the Cheap” by Robin Robertson.

I wasn’t paid in any form to promote either recipe or the sources that they came from.

Take care y’all !

Penne alla Vodka

This is one of my favorite vegetarian pasta dishes !

Ree Drummond knew what she was doing when she made up this recipe ! The sauce is creamy, you can still taste the tomato in it and because I added a ton of red pepper flakes, it’s also spicy. It really surprised me with how much pepper flakes I had to add in, I didn’t think the heavy whipping cream could temper the spiciness of those flakes like it did. The finely chopped yellow onion does give just a little bit of texture to break up the consistency of the smooth sauce and cooked pasta. Oh yeah, I’m never really sure when the vodka looks “reduced” so I just cook it until I don’t get hit with the smell of vodka anymore.

You can find the recipe on Food Network by clicking here.

I wasn’t paid in any form to promote Ree Drummond, Food Network, or this recipe.

Take care y’all !

Oven-Roasted Potato Wedges

Happy 4th of July everybody! I’m celebrating by playing games and watching 4th of july-themed movies/tv show episodes with my mom, eventually watching fireworks go off and eating some Hot Chick sandwiches with these delicious potato wedges !

It’s pretty easy to make these. Preheat the oven to 450 degrees F. For three people, we get three large russet potatoes, cut each into 8 pieces and place them in a large mixing bowl . Pour a tablespoon of extra-virgin olive oil over the potato wedges and toss to coat. Now take a 1.13 oz. package of seasoning (I use McCormick Grill Mates Chipotle Pepper Marinade Mix) and pour it over the wedges, tossing until fully coated. Take a baking sheet and line it with aluminum foil, spraying the foil with nonstick cooking spray afterwards. Place the wedges on the foil and cook for 28 minutes, flipping them half-way through.

These potato wedges are so freaking delicious ! The chipotle coating gives it enough heat to notice without having to need something to drink and the potatoes are fully cooked. It’s also easy to change the coating to something else if you want to.

I was not paid in any form to promote McCormick’s.

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Corn and black bean salad

This is such an easy side dish to put together !

All you need are 2 small red onions (chopped), 4 cans of black beans (rinsed and drained), 2 cans of whole kernel corn (drained) and a 16 oz. bottle of balsamic vinaigrette. Combine those ingredients in a large mixing bowl and while you can serve it right away, it’s even better served chilled ! You can also easily make this a main meal by mixing in some seitan. I like cooking up 3 (8 oz. each) packages of Sweet Earth’s Traditional seitan strips and chopping them up into bite-size pieces and mixing it in with the other ingredients.

This recipe me and my mom made was inspired by a chicken black salad but they wanted less corn, beans, and red onion and also wanted actual chicken meat and they wanted Italian dressing.

I was not paid in any form to promote Sweet Earth.

Take care y’all !