When I returned to work after my maternity leave, I joined a locally based team that I often refer as my boss babes. Our entire leadership team was female and I loved every second of it. We used to eat lunch together most days, and one of the fan favorites was P.F. Changs. My cubemate, Megan, always ordered Vegetable Fried Rice and Spicy Green Beans, one day I tried some of it and from that moment forward I was also addicted. So I set out to make the green beans on my own.
Serves: 4 Time: 30 minutes
Ingredients: Tofu: 1 block of extra firm tofu, pressed and drained (this takes 30 min so be sure to prep this before starting to cook) 1 tsp of toasted sesame oil 2 Tbs canola oil 1/2 cup corn starch 2-3 Tbs of canola oil
Green Beans: 1 lb of trimmed fresh green beans 2 cloves garlic, pressed 2 Tbs finely chopped fresh ginger 1 Tbs of chili garlic paste 3 green onions, finely chopped 2 Tbs soy sauce 1 Tbs toasted sesame oil 1 Tbs seasoned rice vinegar 1 tsp brown sugar 1 Tbs crushed red pepper flakes 1/4 cup water
Directions: 1. Cube tofu and add to a mixing bowl, add in 2 Tbs of canola oil and sesame oil. Use a rubber spatula to gently stir the tofu so it’s coated in the oil. Next add the corn starch and toss the tofu to coat. You want the corn starch/oil to look gooey 2. Next heat the remaining canola oil in a large fry pan over medium high heat heat, add the tofu and arrange so it’s in one layer. Let it fry in the oil for about 5 minutes, then flip it every few minutes so all sides develop a golden brown crust (be sure to continue to check on these, and if they turn golden before everything else is down, just remove from the oil) 3. Meanwhile, add another 2 Tbs of canola oil to a heavy bottom fry pan or wok on medium high heat, add the green beans (this will splatter and likely set off your fire alarm, so have your fan going, windows open, and take caution lol) 4. While the green beans sear, mix together the soy sauce, sesame oil, rice vinegar, sugar, red pepper flakes and water. 5. Continue sautéing the green beans for about 4 minutes, next add the chili garlic paste, garlic, ginger, and green onions cook about another minute or two, until fragrant. 6. Next add the sauce, stir to coat the green beans and let the sauce cook down by about half then add the tofu. Stir to coat and serve by itself or with your favorite rice
Meatless gluten free dairy free (if you want it to be!) Prep: 5 min Cook: 55 min Total: 1 hour Serves: 4-6 Ingredients: 1 cup green lentils 1 spaghetti squash Drizzle of olive oil 2 cups water 1 clove garlic, smashed 1 tsp crushed red pepper flakes 1 tsp paprika 1 tsp onion powder 1 bay leaf 1 jar @carfagnasmarket original pasta sauce Directions: 1. Preheat the oven to 375 meanwhile Sift through lentils to discard small ones and any rocks in the batch, then soak in cold water for about 20 min 2. Cut the spaghetti squash in half lengthwise, scoop out seeds, drizzle with olive oil, salt and pepper. Place face side down on baking sheet and bake for 45-60 min depending on size and texture you prefer 3. After the lentils are done soaking, rinse them thoroughly in a colander, then add lentils, 2 cups water, garlic red pepper, paprika, onion powder, and bay leaf to a sauce pan, bring to a boil and immediately turn down to a simmer, cook for about 15 minutes and test every 2 min after that to check for fineness, you want the lentil to be slightly chewy not mushy 4. Drain lentils, then in the same sauce pan, add @carfagnasmarket original pasta sauce, return lentils to sauce pan. Heat on medium/low heat and stir til warm 5. Remove spaghetti squash from oven and use a fork to shred it. To plate, take some spaghetti squash, top with pasta sauce/lentil mixture, and add cheese and parsley if you’d like 🙌🏼
Last year, our dear friends Collin and Amata, flew home from Portland and hosted a group of friends at their parents house. The theme was make your own spring rolls, and let me tell you, it was probably the best dinner party we’ve been to. I’ve always made spring rolls, but never in party fashion. I absolutely recommend it.
Serves: 2-4 Time: 30 min (minus pressing tofu for 30) Ingredients: 1 block firm tofu pressed 2 Tbs hoisin sauce 2 Tbs soy sauce 2 Tbs sweet Thai chili sauce Juice of 1/2 lime 1 tsp fish sauce 1 Tbs sriracha 1 red pepper, thinly sliced 1/4 red onion thinly sliced 1 cucumber thinly sliced length wise 1 jalapeño thinly sliced 1 bunch of cilantro 1 serving size of rice noodles (I use vermicelli) Packet of rice paper wrappers Directions: 1. Slice tofu into thin svtrips then Mix together, hoisin, soy sauce, sweet Thai chili sauce, lime juice, fish sauce and sriracha. In a shallow bowl add tofu and pour marinade. Let set for about 15 min (no longer than 45 min) 2. Prepare rice noodles based on packaging directions 3. Meanwhile, begin slicing all your veggies, you want julienned strips (see pic) 4. Once tofu is ready, either fry in 2 Tbs of canola oil for about 10-15 min (til almost charred) or add to air fryer on 390 degrees for 15 min 5. Now time to assemble, dip the rice paper wrapper in warm water, then start adding everything you’d like into the middle, leaving about an inch or so on all sides, then roll it up like a burrito. Voila! Give it a go! So delish and healthy too.
30 minutes or less and #vegan Time: 30 min Serves: 6 Ingredients: 1 package @eatbanza pasta 1 package firm tofu, pressed 1 clove garlic, minced 1 Tbs olive oil 3 Tbs nutritional yeast 1 tsp oregano Juice of 1/2 lemon Salt and pepper A pinch of brown sugar or honey if not vegan Jar of @carfagnasmarket original pasta sauce 1/4 Parmesan cheese (if vegan use follow your heart parm) and a little more Directions: 1. Preheat oven to 375 and while it’s preheating cook pasta al dente by directions on box 2. At the same time add tofu, garlic, olive oil, nutritional yeast, lemon juice, salt/pepper, sugar/honey, and oregano to a food processor and blend until smooth (this is your vegan ricotta!) 3. Once the pasta has been drained and rinsed, add about 1 cup of ricotta mixture, 1/4 cup cheese, and 1.5 cups of pasta sauce to a mixing bowl, and combine, next add pasta and toss to coat 4. Next it’s time for layering. Add 1/2 the pasta mixture to 9×13 greased pan, dollop half the leftover ricotta, then cover with remaining pasta. Cover that with leftover pasta sauce, dollop the top of ricotta and dust with cheese. 5. Bake for 25 minutes, uncovered. Then serve!
Did you know that store bought puff pastry is actually vegan? This vegetable flatbread is a perfect appetizer for the non meat eaters in your family. Serves: 4-6 (appetizer size) Time: 20 min Ingredients: 1 sweet onion, sliced thin Pint of cremini mushrooms, sliced 1 bunch of asparagus 1 zucchini, sliced into thin rounds 1 puff pastry from package thawed A few cloves of roasted garlic (you can buy roasted or if you have time roast it yourself) Directions: 1. Preheat oven to 425, while oven is preheating, fill a saucepan 1/2 way with water and salt, bring to a boil over high heat, next add asparagus and blanch for about 3 minutes, drain and run cold water over them 2. Next add 1 Tbs of butter to a fry pan and heat over medium heat. Add the onions and stir occasionally until the onions are caramelized, feel free to add some water if they pan gets dry 3. Once onions are cooking, take one more fry pan over medium heat, add mushrooms and cook until the pan is dry remove from pan then add zucchini and cook until pan is dry and remove 4. Now to assemble, roll out puff pastry so it’s a nice square. Next spread the roasted garlic on leaving about half an inch border, next evenly spread the caramelized onions, then arrange your zucchini, mushrooms, and asparagus. Season with salt and pepper and bake until crust is golden brown ( about 12 minutes) Slice and serve 🙌🏼
Crunchy Chewy Nutritious Recipe by @halfbakedharvest Makes about 30 dumplings Time: 1 hour Ingredients: 1 Tbs toasted sesame oil 2 shallots 1 clove garlic, minced 1 Tbs minced ginger 4 cups shiitake mushrooms finely chopped Pinch of black pepper 2 Tbs soy sauce 2 cups bok Choy finely chopped 45 Wonton wrappers 1/3 cup sesame seeds Dipping sauce: 1/4 cup toasted sesame oil 2 Tbs soy sauce (tamari) 2 Tbs sriracha sauce 2 Tbs honey 1 Tbs minced ginger 1 Tsp crushed red pepper flakes Directions: 1. Heat sesame oil on medium high heat and add shallots, stirring til carmelized, about 2 min, next add mushrooms, garlic, pepper, and ginger, stir til mushrooms cook down about 5 min 2. Next add soy sauce and bok choy, turn heat down to medium low and cook another 2-3 minutes til mushrooms are carmelized 3. Now time to make the dumplings, have a bowl of water nearby, use your finger to wet the edges of the wonton wrappers, next spoon 1/2 a Tbs or so of mushroom mixture in the middle, the start folding. It’s easiest to pinch each corner to the center then fold up the slack. They don’t have to be pretty, but just make sure the pinch at the top is sealed. Rub a little water on bottom and dip into sesame seeds – from here either freeze or cook 4. To cook, heat a tbs or 2 of sesame oil on medium heat, add dumplings and cook for about 3 min, no stirring, turn heat down to medium low, add 1/4 cup water (be careful! It’ll bubble) and cover immediately and steam for 6 minutes 5. To make the dipping sauce, combine and stir all ingredients til combined This is so so good and completely #vegan
I love making a big bowl of this slaw to serve for lunch for the week. The best part, the longer it sits, the better it marinates and all the flavors really come to life. Serves: 10 Time: 15 min Ingredients: 4oz Soba noodles, cooked per box instructions 1/2 purple cabbage shredded 2 carrots, shredded into noodles (long ways) 8-10 brussel sprouts shredded 1 bunch scallions thinly sliced Cilantro, mint, crushed peanuts for garnishing Dressing: 1/2 cup creamy peanut butter 3 Tbs Tamarin soy sauce 3 Tbs seasoned rice vinegar 3 Tbs toasted sesame oil 2 Tbs honey (use maple syrup if Vegan) 1 Tbs sriracha 1 Tbs minced ginger 2 cloves garlic, minced Juice of 1/2 lime Directions: 1. Combine noodles, cabbage, sprouts, noodles, and scallions in a large bowl 2. In a glass liquid measuring cup combine all dressing ingredients and whisk til combined then pour over salad and toss til it is mixed together well Serve and top with chopped mint, cilantro, and peanuts. Recipe adapted from @cookieandKate, check out their amazing blog for some awesome food 🎉
Bright Simple Filling Time: 20 min Serves: 6 Ingredients: 1 sweet onion 1/2 lb cremini mushrooms 1 pint cherry tomatoes 1 pat of butter (can use vegan butter) 1 package banza chickpea pasta @eatbanza Avocado Pesto Directions: 1. Cook banza pasta per directions on box 2. Meanwhile prepare veggies: stem and quarter mushrooms, dice onion, and halve the tomatoes 3. Carmelize onions by heating 1 Pat of butter in a fry pan over medium heat, add diced onions and stir occasionally, adding water when the pan get dry, until onions are a deep gold color 4. Add quartered mushrooms to a fry pan and cook on medium high heat, stirring occasionally until mushrooms are tender 5. Once pasta has cooked, reserve 1/4 cup of pasta water, drain and rinse, return to pot. Add pesto and pasta water, stir til combined then add in the cooked mushrooms, carmelized onions, and fresh tomatoes, stir to combine Serve and top with some grated Parmesan!
This delicious mushroom dish will have you forgetting why chicken even exists. Enjoy the sweet smell of marsala filling your kitchen and the tender sound of a simmering pot on the stove. Serves: 4-6 Time: 20 minutes Ingredients: 2 lbs whole cremini mushrooms 2 packages shiitake mushrooms 1 cup sweet Marsala wine 1 cup vegetable broth Salt + pepper Few shakes crushed red pepper Corn starch slurry (1 Tbs corn starch, 1 Tbs water) 3/4 cup chopped parsley Directions: 1. Quarter or halve cremini mushrooms depending on size, add creminis and shiitakes to extra large skillet on medium high heat (this feels like a lot at first but they’ll cook down, about 8 min) 2. Sauté mushrooms until liquid dries out, then add Marsala wine, cook for 3 minutes then add vegetable broth, salt, pepper, and red pepper, lower heat to medium (or medium low), enough that it’s still bubbling 3. Once sauce boils down to half add corn starch by making a slurry (1 Tbs corn starch, 1 Tbs of water mix together with a fork) and adding it to the mushroom mixture, turn heat to low until it thickens 4. Once thickened add parsley then serve! Pairs beautifully with potatoes and green beans 💥