Larb Tofu

Difficulty: Super Easy
Speed: Super Fast






INGREDIENTS:

6 T lime juice
1-1/2 t sugar
4 t fish sauce
1/2 t salt
1/2 to 1 t Thai chili powder (can substitute crushed red pepper)

1 pkg extra firm tofu, drained and crumbled

2/3 red onion, sliced lengthwise
1 shallot
1 T minced garlic (~ 4 cloves)
3 kaffir lime leaves, sliced (optional but awesome; check your local Asian market)

vegetable oil for sauteeing
sesame oil for sauteeing

1/2 c fresh mint leaves, chopped
1/4 c Thai basil, chopped

green onion
romaine leaves



1. Mix lime juice, sugar, fish sauce, salt, and chili powder and set aside.

2. Heat both oils in frying pan and sautee onion, shallot, and garlic. Add crumbled tofu and kaffir lime leaves and cook for 8-10 mins or until tofu is slightly browned.

3. Add sauce, mint, basil, and more lime juice (if needed) and heat for 1-2 mins.

4. Garnish with diced green onion, whole mint leaves, and halved key limes and serve on romaine leaves or with sticky rice.



Serves 5 (serving size ~ 3/4 c)



NUTRITIONAL INFO (per serving):
128 calories (47 from fat)
5.25 g fat
525 mg sodium
10.75 g protein

Rosemary Walnut Chickpeas with Spinach

Inspired by Traveler's Lunchbox's Catalan Chickpeas with Tomatoes and Almonds

Difficulty: Super Easy
Speed: Typical Weeknight



INGREDIENTS:

1 onion, pureed
olive oil for sauteeing
1 can diced tomatoes, drained
honey to taste (approx. 1 T)

3/4 c walnuts
minced garlic to taste
parsley to taste
rosemary to taste

1-1/2 c vegetable broth
2 cans garbanzo beans, drained
1 c chopped spinach
salt and pepper to taste
lemon juice to taste



1. Puree onion in food processor or blender and sautee on low in hot olive oil for 10 minutes.

2. Add tomatoes and honey and cook until tomatoes soften and blend into onion mixture.

3. Food process walnuts, garlic, parsley and rosemary into paste and add to onion and tomato mixture, along with broth, garbanzo beans, spinach, salt, pepper, and lemon juice.

4. Simmer uncovered until liquid reduces and solidifies. Add more broth and cook down if needed. Add more salt and/or lemon juice immediately before serving if needed. Serve as is or over rice or quinoa. This is one of those dishes that taste even better after a day or two and is good both hot and cold, so it's great for lunches.



Serves 5 (serving size ~ 3/4 c)



NUTRITIONAL INFO (per serving):
156 calories (58 calories from fat)
6.5 g fat
660 mg sodium
5 g protein

Vegan Mojito Cupcakes and Frosting

Inspired by VeganYumYum's Mojito Cupcakes

Difficulty: Baking
Speed: Typical Weeknight



Mojito Cupcakes

INGREDIENTS:

1 c almond milk
12-15 fresh mint leaves
2 T dark rum
2 T lime juice
3/4 c sugar
1/3 c vegetable oil
1/2 t salt
1/2 t baking soda
3/4 t baking powder
2 T cornstarch
1-3/4 c flour



1. Preheat oven to 350. Bring almond milk and mint leaves to a boil; remove from heat and let stand for five minutes. Remove mint leaves. Add rum, lime juice, and oil to milk and set aside.

2. Combine dry ingredients in a bowl and mix with milk mixture. Pour into cupcake liners and bake for 22-25 minutes. Cool completely on cooling rack before frosting.



Serves 12 (serving size: 1 cupcake)



Mojito Frosting

INGREDIENTS:

1/3 c soy margarine, softened
1 T lime juice
2 T dark rum
powdered sugar to thicken (about 2-1/2 c)



1. Mix softened margarine, lime juice, rum, and powdered sugar until frosting consistency and cool. Frosting will thicken slightly in the fridge.



Serves 20 (serving size ~ 1 cupcake's worth)



NUTRITIONAL INFO (per serving) - VEGAN MOJITO CUPCAKES
86 calories (5 calories from fat)
0.5 g fat
75 mg sodium
2 g protein

NUTRITIONAL INFO (per serving) - MOJITO FROSTING
98 calories (1 calorie from fat)
0.15 g fat
3 mg sodium
0 g protein

Chickpea Veggie Burgers with Tahini Dipping Sauce

Inspired by 101 Cookbooks' Ultimate Veggie Burgers

Difficulty: Super Easy
Speed: Typical Weeknight



Burgers

INGREDIENTS:

2 cans garbanzo beans, drained
4 eggs
salt to taste

1/2 c onion, diced
1 c breadcrumbs
3/4 c alfalfa sprouts, chopped
2 T minced garlic
3 T sesame seeds
1 T garlic powder
black pepper to taste
cayenne or crushed red pepper to taste
chopped fresh cilantro to taste (optional)
cooking spray



1. Combine garbanzo beans, egg, and salt in food processor.

2. Pour into mixing bowl and add onion, breadcrumbs, sprouts, garlic, sesame seeds, garlic powder, pepper, cayenne, and cilantro.

3. Let mixture stand for 5 minutes; add more breadcrumbs to thicken or a little water to thin mixture if necessary.

4. Cook both sides on lightly greased cast-iron skillet until crispy and golden brown. Cool on cooling rack before serving.

5. Serve with bun, sliced tomato, avocado, greens, and tahini dipping sauce (recipe below), or serve alone. Good hot or cold.



Serves 9 (serving size: 1 patty)



Tahini Dipping Sauce

INGREDIENTS:

4 T tahini
1 T lemon juice
1/2 T soy sauce
cumin to taste
cayenne to taste
water to thin as needed



1. Whisk all ingredients and serve with chickpea veggie burgers or falafel. Thin even more and use as salad dressing.



Serves 4 (serving size ~ 2 T)



NUTRITIONAL INFO (per serving) - CHICKPEA VEGGIE BURGER
107 calories (25 calories from fat)
2.9 g fat
185 mg sodium
5 g protein

NUTRITIONAL INFO (per serving) - TAHINI DIPPING SAUCE
103 calories (73 calories from fat)
8 g fat
110 mg sodium
3.5 g protein

General Tso's Tofu with Cashews and Water Chestnuts

Inspired by VeganYumYum's General Tso's Tofu with Bok Choy and Shitake Mushrooms.

Difficulty: Super Easy
Time: Typical Weeknight



INGREDIENTS:

1 pkg extra firm tofu
1 egg
2/3 c cornstarch
garlic powder to taste
crushed red pepper to taste
sesame seeds
vegetable oil for basting

1 onion, diced
1 red bell pepper, diced
1/3 - 1/2 c baby portobello mushrooms, sliced
1/2 c broccoli
1 can water chestnuts
handful of cashews (unsalted or salted but rinsed)
minced garlic to taste
dash of soy sauce
salt and pepper to taste
olive oil for sauteeing

2-1/2 T white wine vinegar
2-3 T honey
6 T soy sauce
1 vegetable bullion cube
crushed red pepper to taste
2-1/2 t powdered ginger
cayenne to taste
cornstarch to thicken




1. Preheat oven to 415. Drain, dry, and cube tofu. Beat egg in small dish and combine cornstarch, garlic powder, crushed red pepper, and sesame seeds in separate small dish. Dip tofu cubes first into egg, and then into the cornstarch mixture. Place on greased cookie sheet and baste with small amount of vegetable oil. Bake for 40-50 mins.

2. In wok, sautee onion, red bell pepper, mushrooms, broccoli, garlic, water chestnuts, and cashews in hot olive oil. Add dash of soy sauce and salt and pepper to taste.

3. In small saucepan, heat vinegar, honey, soy sauce, bullion, crushed red pepper, ginger and cayenne. Add a small amount of cornstarch to thicken.

4. Add baked tofu and sauce to vegetable mixture and serve over rice or quinoa if desired.



Serves 4 (serving size ~ 1 c)

NUTRITIONAL INFO (per serving):
377 calories (110 calories from fat)
12 g fat
215 mg sodium
17.5 g protein