Tag Archives: Cook

Gingered Daikon Carrot Slaw

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I bought too many daikon radishes and needed a way to use them up after making Spicy Sesame Noodles. I found this recipe on one of my favorite vegan food blogs, Melomeals. I had a friend over for dinner that night, she loved this salad! In fact, she just asked me for the recipe yesterday (Here you go, Lisa!) so I figured I should post it. Here you go, hope you enjoy it!

Gingered Daikon Carrot Slaw

Gingered Daikon Carrot Slaw 

2 large carrots
1/2 of a 12 inch daikon
1 heaping tablespoon fresh ginger
handful of fresh basil, cilantro or mint (or a mixture of them all)
3 tablespoons vegan mayo
Siracha to taste
Soy Sauce to taste
Juice of 1 big lime
pinch lime zest
1 T apple cider vinegar
fresh pepper
Grate or chop carrots, daikon and ginger in a food processor
Toss with the rest of the ingredients.. season to your liking

Grate carrots, daikon and ginger in food processor

Add the rest of the ingredients

Toss well

Serve!

Spicy Sesame Noodles (Daikon)

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I bought a spiralizer (Buy it here) a few months ago and this is the first thing I made! These little kitchen tools are so cool! You can make curly fries (I bake mine without oil), zucchini noodles, apple “noodles”… the list is endless! Your kids will love using this thing and so will you!

World Cuisine 48297-99 Tri-Blade Plastic Spiral Vegetable Slicer

SO COOL!

Daikon radishes have a very distinct strong flavor. If you do not like this flavor, substitute brown rice noodles or whole wheat pasta instead. I plan on experimenting with this recipe in the future!

Spicy Sesame Noodles

This recipe is from Melomeals: Vegan For $3.33 A Day!

Spicy Sesame Noodles
  • 1 medium Daikon, spiralized (around 6 cups)
  • 2 t toasted sesame oil
  • 5 scallions, diced
  • 1 T soy sauce
  • 1 T siracha – or less if you don’t like s
  • 1/4 c Wasabi Ginger Dressing
  • 2 T toasted sesame seeds

Saute all of the ingredients together in a non stick skillet for 10 minutes. Taste and add more soy sauce, black pepper and siracha if desired.

Ready to cook!

Spiralize daikon radish OR cook your pasta of choice, assemble in pan and cook!

Wasabi Ginger Dressing

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This is a quick and easy Asian-style dressing you can use on many things! I use this dressing on salad, slaw, Spicy Sesame Noodles and I serve it on the side of Tofu Salad Sushi Wraps. I use my Magic Bullet to make this, it’s so easy!

Tofu Salad Sushi Wrap with Wasabi Ginger Dressing

Wasabi Ginger Dressing

1 c mayo
1/2 c water
2 t prepared wasabi – you can use the tube or make your own from the powder
1 T freshly grated ginger
3 cloves garlic
1 t apple cider vinegar
1 T soy sauce
1/2 – 1 T toasted sesame oil
Pinch stevia powder
1 T siracha – less if you don’t like spicy!

Blend well

Add all ingredients into Magic Bullet, blend well.


Tofu Salad – For Sandwiches OR Sushi Wraps

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Are your kids tired of peanut butter and jelly sandwiches? This Tofu Salad makes great sandwiches, even my toddler agrees!

I like it wrapped in a Nori sheet with a little avocado, carrot, red chard and a spiralized daikon radish – topped with Sriracha, of course! I serve this with Wasabi Ginger Dressing on the side. I love my veggie sushi!

Toddler Approved!

This is another great recipe from Melomeals: Vegan For $3.33 A Day!

Tofu Salad 

  • 4 ounces extra firm tofu, crumbled
  • 1 tablespoon vegan mayo
  • 1 tablespoon minced onion
  • 1 big clove garlic, minced
  • 1/2 teaspoon toasted sesame oil
  • siracha to taste
  • 1 tablespoon chopped celery
  • 1 tablespoon fresh ginger
  • soy sauce or braggs to taste
  • 2 tablespoons nutritional yeast
  • Wasabi to taste
  • splash apple cider vinegar
To build the wrap, I placed the greens on the bottom, then the daikon, tofu salad, avocado and cilantro and wrapped it up.

Mix salad ingredients together

Here's my Tofu Salad Sushi Wrap!

Delish!

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Really Good Chili

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This is delicious and easy to make too! This recipe makes a large pot of chili – we had friends over for a last minute dinner tonight and it fed 4 adults, 1 teenage boy, 1 10-year old girl and our toddler with enough for most people to have seconds. Our toddler had two big bowls, she loved it!

I served this with Daiya shredded vegan cheese, chopped italian parsley (all I had) and Habanero Sauce.

The cocoa powder really brings out the flavor. I love using cocoa powder in my chili… and Guinness beer and strong coffee too! The chili was gone before I had a chance to take a better picture but here’s what it looked like… YUM! Next time I think I’ll add some quinoa, some chopped kale or chard and a few cups of hominy!

Really Good Chili

Toddler Approved!

This recipe comes from Nava Atlas‘s new book Vegan Holiday Kitchen, I highly recommend this book… it’s awesome!!

Really Good Chili

By Nava Atlas

Serve with stone-ground tortilla chips, guacamole, and a big salad or cole slaw.

Ingredients

  • 2 tablespoons extra-virgin olive oil (I omitted this)
  • 2 medium onions, finely chopped
  • 4 to 6 cloves garlic, minced
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • 3 28-ounce cans beans of your choice (try a combination of pinto, pink, and black beans), drained and rinsed – I used 3 15oz cans each of pinto beans and black beans – 6 cans total
  • 1 28-ounce can diced tomatoes, with liquid
  • 1 16-ounce can tomato sauce
  • 1 to 2 jalapeño or other hot peppers, seeded and minced, or one 8-ounce can mild or hot chopped green chiles – I used green chilies
  • 1 tablespoon good-quality chili powder
  • 1 Tbs unsweetened cocoa powder
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • Salt and freshly ground pepper to taste
  • Chopped ripe tomatoes for garnish
  • Chopped cilantro or parsley for garnish

Instructions

  1. Heat the oil in a large soup pot. Add the onion sauté over medium-low heat until translucent. Add the garlic and sauté until the onion is golden. Add the remaining ingredients except the last three. Bring to a simmer, then cover and simmer gently for 30 minutes, stirring occasionally, until the peppers are tender and the flavors have melded.
  2. Season with salt and pepper, and adjust the other seasonings. If time allows, let the chili stand for up to several hours before serving. Heat through as needed.The chili should be nice and thick; if it has gotten too thick, stir in a cup of water. Serve in individual bowls, garnished with tomatoes and cilantro.

Varations and optional garnishes:

* Add a cup or two of cooked corn kernels toward the end of cooking time

* Add a medium or large firm-cooked sweet potato, peeled and diced

* Add a diced zucchini or yellow summer squash about halfway into the cooking time

* Serve with grated nondairy cheddar cheese on the side for garnishing individual servings

* Put out extra “hot stuff” like minced fresh chili peppers, dried hot red pepper flakes, or hot sauce for those who like their chilies extra-spicy

Preparation time: 10 minute(s) | Cooking time: 40 minute(s)

Number of servings (yield): 12

Nutrition (per serving, including oil): 236 calories, 37 calories from fat, 4.3g total fat, 0mg cholesterol, 938mg sodium, 719.6mg potassium, 39.9g carbohydrates, 11.6g fiber, 5.8g sugar, 11.4g protein, 6.8 points.

Without oil: 216 calories, 17 calories from fat, 2g total fat, 0mg cholesterol, 938mg sodium, 719.6mg potassium, 39.9g carbohydrates, 11.6g fiber, 5.8g sugar, 11.4g protein, 6.2 points.

Saute onions and garlic

Add remaining ingredients and simmer

Didn't last long!!

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Spicy Tofu & Tempeh Buffalo Bites

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These are SO GOOD and take less than 20 minutes to make! This was our Super Bowl splurge food and WOW it was good!! I haven’t used oil in so long it was a little odd to cook with it again but I don’t think this recipe would’ve worked without it. I only used a tiny bit so feel free to use whatever you wish.

I love anything (well, almost anything within my eating range) with buffalo wing sauce on it and these fit the bill!

Spicy Tofu & Tempeh Buffalo Bites

This recipes is from Babble food blog – created by Kathy from Healthy Happy Life vegan food blog. I really love her blog and I’ve made several things from it in the past, never been disappointed!

Tofu and Tempeh Buffalo Bites
vegan, adjust recipe for however many logs you would like to make

tofu logs (from extra firm tofu – I like Trader Joe’s High Protein Organic Extra Firm Tofu)
tempeh logs (from any variety of tempeh – I like Trader Joe’s Organic Tempeh)

safflower oil (for cooking)

hot sauce (I used Cholula and Frank’s Buffalo Hot Sauce)
nutritional yeast
salt/pepper
agave syrup or maple syrup – I used pure maple syrup

Dip: 2 Tbsp vegan mayo + 1 tsp sweetener (agave or maple syrup)

Directions:

1. Press your tofu dry and slice into logs. Slice tempeh into logs.
2. Add a few teaspoons of oil to a hot skillet.
3. When oil is hot, add in enough logs to fill the pan. Allow the tofu and tempeh to sear on both sides for a few minutes. You can add a sprinkle of salt/pepper to these naked logs to season.
4. Add in the hot sauce and maple syrup. You will want to add in about 1/2 tsp hot sauce for every log and 1/2 tsp maple or agave syrup for every 2-3 logs (depending how sweet you like them). Cook the sizzling logs in hot sauce and sweetener for another minutes.
5. With the logs still quite wet from the steam and sauces – add in a plentiful amount of nutritional yeast to the pan. I usually use about 1 cup for the entire skillet. The nutritional yeast acts as your ‘breading’ and creates a crusted over, cheezy-flavored coating. Add enough yeast until the pan is generally dry.
6. Add in a final splattering of hot sauce. You can add a lot for extra spicy bites. Just be sure to add another coating of nutritional yeast if the logs get too wet again.
7. When logs are crispy on the edges with plenty of browned spots – removed from skillet and cool on plate. Serve in a few minutes after allowing to cool.
8. Make your dipping sauce simply by swirling 2 Tbsp of Vegenaise (vegan mayo) with 1 tsp maple or agave syrup. Add in a dash of cayenne or any dip spices you would like toad. Pepper and celery seed are nice. I also like paprika.

Press water out of tofu using a press or heavy pot (I used my cast iron pan and a towel) - slice tofu & tempeh into logs

Brown logs in a little bit of safflower oil

Add hot sauce

YUMMY!!

 

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