Categories
GLUTEN FREE VEGAN

FRIED CABBAGE WITH KIELBASA – LOW CARB, PALEO, GLUTEN FREE

Low Carb and Gluten Free Fried Cabbage with Kielbasa. Deliciously satisfying -Quick and Easy weeknight dinner on a budget! What could be more perfect?

You’ve got to love any recipe that contains inexpensive ingredients, is quick to make, and tastes like you spent hours on it. That is pretty much the food trifecta. This recipe fits the criteria for all three. Add in the fact that it is low carb and gluten free, and it’s like winning the food lottery.

Cabbage has long since been a low carb staple. Here are some random facts about the worlds second most consumed vegetable. (The first being potatoes.)

  • Cabbage is one of the oldest vegetables, dating back to the 1600’s.
  • Cabbage is rich source of vitamins C, K, B6 and B9 and minerals such as manganese and calcium.
  • Cabbage contains quantities of fiber and iron, which help to keep the digestive tract and colon in a healthy condition.
  • Cabbage is available in many varieties: red or purple, green and Napa cabbage, usually found in Chinese cooking, bok choi and Brussel Sprouts.
  • Cabbage is: Low in Saturated Fat, Cholesterol, High in Dietary Fiber, Vitamin C, Vitamin K, Folate, Potassium, Manganese, Vitamin A, Thiamin, Vitamin B6, Calcium, Iron and Magnesium.
  • One cup of shredded raw cabbage contains 190% of the recommended daily amount of vitamin C.

INGREDIENTS :

  • 6 tbsp butter, divided (olive oil, ghee or coconut oil)
  • 1 cup onion, diced (about 4 oz)
  • 4 cloves garlic, minced
  • 2 tbsp red wine vinegar (get it here)
  • 14 oz kielbasa, thinly sliced on a bias
  • large head green cabbage, cored and sliced
  • 1 tsp paprika
  • sea salt and pepper, to taste
  • 1/4 cup Italian flat leaf parsley, rough chopped
  • 1 tsp crushed red pepper flakes, optional

INSTRUCTIONS :

  1. In a large skillet over medium heat, melt 3 tbsp of butter.
  2. Add the onion and garlic to the pan. Sauté until onion is translucent and garlic is fragrant.
  3. Add red wine vinegar to the pan and mix in with onions and garlic.
  4. Add sliced kielbasa to the pan and sauté until slightly browned.
  5. Add remaining butter, cabbage, paprika, salt and pepper.
  6. Toss to mix all ingredients together and coat the cabbage with butter and seasonings.
  7. Saute until cabbage is wilted and slightly browned.
  8. Top with fresh parsley and crushed red pepper flakes before serving.

You can find complete recipes of this FRIED CABBAGE WITH KIELBASA – LOW CARB, PALEO, GLUTEN FREE in peaceloveandlowcarb.com

Categories
HEALTHY VEGAN

Easy Chickpea Tikka Masala

I had a group of friends over for dinner on Saturday night. One of the guests was vegan, which I actually love because it’s always a bit of a challenge.
As I was planning the menu, I knew right away I wanted to make my super delicious Easy Pumpkin Masala that wins rave reviews and sometimes even a standing ovation (seriously, I am not kidding!)
I also wanted to make some tikka masala. But I couldn’t make my award-winning chicken tikka masala. Because, you know, chicken and THEN the gravy (made with yogurt or cream) – so yeah, not vegan at all.
But then I thought that it’s such a shame that vegans miss out on something delicious like tikka masala.
So I got down to it and made this delicious and vegan Easy Chickpea Tikka Masala.
Chicken is replaced with chickpeas (the meatiest legume ever) and coconut milk is used instead of heavy cream.

Now I understand that chickpeas are NOT paleo-friendly; but I decided to cook this dish anyway because I wanted to serve some sort of heart-healthy protein to my guests.
Plus, I figured since hummus is not a paleo-diet killer (or is it?), the chickpeas themselves are okay for the occasional consumption of legumes. Not to mention that even the paleo Almighty Chris Kresser believes that “eating a few servings of legumes a week is fine as long you tolerate them well.”
Last — but definitely not least — not all of you guys follow the paleo diet. Actually, I think that just a fraction of my readers are cavemen.
So, why not chickpeas, for once…

Here’s the lowdown about this dish: rich, spicy, curry, delicious. That’s it. So good. You might even say that this Chicken Tikka Masala is fleek.
If you love my Chicken Tikka Masala, I’m sure you’ll love this one too.
The gravy is delicious and works perfectly with the chickpeas.
All of my guests forgot they were eating vegan as they polished this off. You might just do the same.

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 2-inch piece of ginger, finely chopped
  • 1 tablespoon Garam Masala
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 3 (15 oz / 425 gr) cans chickpeas, drained and rinsed
  • 2 (14.5 oz / 410 gr) cans diced tomatoes
  • 1 can full fat coconut milk (I used BPA-free Natural Value)
  • 1 teaspoon arrowroot powder or cornstarch
  • Salt to taste
  • Fresh chopped cilantro

Directions

  1. Heat olive oil in a large saucepan over medium-high heat. Add onions, a pinch of salt, and sautè until translucent, about 6 minutes stirring every now and then. Add garlic and sautè for 1 more minute.
  2. Add ginger and spices and sauté until fragrant, about 30 seconds.
  3. Add chickpeas and diced tomatoes, bring to a boil, lower to a simmer and cook for 15 minutes.
  4. Stir in coconut milk and simmer for 5 more minutes.

You can find complete recipes of this Easy Chickpea Tikka Masala in bloglovin.com

Categories
HEALTHY VEGAN

STICKY SESAME VEGAN CAULIFLOWER WINGS

These Sticky Sesame Vegan Cauliflower Wings are the best veggie wings I’ve ever had! Loaded with a maple sesame flavor and spice, they are the perfect game day snack for vegans!

Sticky Sesame Vegan Cauliflower Wings? YES please! Confession time: there would’ve been way more wings in the pictures, but I kind of devoured them seconds after they came out of the oven. Happily so, burning the roof of my mouth and smiling in deep satisfaction. You see, this isn’t the first time I’ve made vegan cauliflower wings, so I knew to expect delicious, flavourful bites of pure sticky goodness. I was SO right. Shall we?

With Super Bowl Sunday around the corner, no doubt you’re preparing snacks even if you’re not that into the actual game. Personally, I just go along with the team my husband chooses. It’s pretty ironic since I played basically every sport under the sun from karate to football (soccer) to my all time favourite synchronised swimming. I can watch and get ANY sport within 10 minutes, but for some reason when it comes to American Football I get so wrapped in all the delicious food that it’s been explain to me about four times but all I hear is “crunch crunch”. Oops.

I doubt this year will be any different, especially if I’m nibbling on these babies. Vegan cauliflower wings are what have been “missing” from the vegetarian world for years, but are definitely here to stay. They taste JUST like regular wings. Without sauce, they are crunchy on the outside and soft on the inside, and with sauce they are EVEN better.
I decided to go with a sweet and spicy sesame sauce for these wings, and they are sticky, soft on the outside, and unbelievably divine. The spice has just the right amount of kick, and the sweet sesame flavour takes it completely over the top. They are great for a meal or as a snack, and the best part? You can show down basically a million of these without any guilt. It’s also completely gluten free, so you can serve these to all your guests despite their dietary specifications. PRETTY sure that qualifies as a touchdown!

Ingredients

  • 1 small head cauliflower

Cauliflower Wings

  • 1/2 cup AP gluten free flour*
  • 1/2 cup almond milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes (½ if you want it very spicy)
  • 1 cup gluten free bread crumbs (seasoned with salt and pepper)

Sauce

  • 4 tablespoons maple syrup
  • 2 tablespoons liquid aminos
  • 1/2 teaspoon sesame seeds
  • 1/4 teaspoon ground black pepper
  • 3/4 teaspoon ground ginger
  • chopped scallions & sesame seeds, for garnish

Instructions

  1. Preheat oven to 450 degrees.
  2. Prepare a baking sheet by lining it with a silicone baking sheet or foil.
  3. Remove florets from the cauliflower (aka don’t use the stem).
  4. Chop the cauliflower into smaller pieces to resemble the size of wings.

You can find complete recipes of this STICKY SESAME VEGAN CAULIFLOWER WINGS in jessicainthekitchen.com

Categories
HEALTHY VEGAN

VEGAN CREAMY CHIPOTLE PASTA

I am obsessed with this creamy chipotle pasta. The sauce is so easy to make and pretty amazing when you realize that a couple of almonds can make a beautiful cream sauce. The smokiness of the chipotle and the acidity of the lemon juice make it irresistible.

The sauce contains only 6 ingredients almonds, water, almond milk, chipotle, garlic, and lemon juice. Simply place everything in your blender and process until smooth. If you do not have a high powered blender you can soak the almonds overnight. I use raw unpeeled almonds because I prefer their flavor, but if you want an extra creamy sauce you can use blanched almonds. The sauce shouldn’t be heated because it could break, so when your pasta is done simple toss it with the sauce in a bowl. There is no need heat the pasta and sauce again in pan.

Ingredients

  • 1/2 cup Almonds, whole, raw
  • 1/4 cup Almond milk, unsweetened
  • 1 ea. Chipotle pepper in Adobo, only one of the peppers in the can
  • 1 clove Garlic
  • 3/4 cup Water
  • 1/2 cup Tomato, fire roasted, canned
  • 1 tbsp. Lemon juice, fresh
  • 1/2 lb. Spaghetti, whole wheat
  • 1 tbsp. Cilantro chopped

Instructions

  1. Place the almonds, almond milk, water, chipotle, garlic clove, roasted tomato, and lemon juice in a blender and process until smooth. Season with salt and pepper.
  2. Boil pasta according to the instructions on the box. Drain and place in a large bowl.

You can find complete recipes of this VEGAN CREAMY CHIPOTLE PASTA in dorastable.com

Categories
AVOCADO DESSERT GLUTEN FREE HEALTHY VEGAN

HEART BROWNIES

I call dibs on that center brownie with the oozing caramel heart. You can have the rest. Wait wait, I want a corner piece, too! I choose the lower right–though it’s the smallest, it has another oozing caramel heart.

The way to my heart is oozing chocolate caramel hearts, did you know?

More fun facts about me: I spent 30 minutes in Target last week sorting through every brand of chocolate hearts to find the prettiest one for brownies. I spread all of the bags out of the floor, and then went down the row, googling them one by one, to see what they looked like unwrapped. If you were one of the people that I scared away from coming down the Valentine’s Day candy aisle, I am so sorry. It’s clear now. The crazy lady is gone–you’re free to go back to Target now.

After intense research, I settled on the Hershey’s brand caramel-filled hearts. I’m a bit of a Valentine’s Day candy expert (<–click for proof!), and I believe this is the first year Hershey’s has made these hearts. Or, at least it’s the first year for the new heart design. A heart within a heart, oh so romantic! You won me over.

The runner-up was a Nestle crunch heart. Okay okay, maybe it was the runner-up because I ate most of the bag on the way home from the store and didn’t have enough to make these brownies. There are Butterfingers hearts and Reese’s peanut butter hearts this year, too! You have so many options to make the cutest heart brownies! What a time to be alive, people!

Ingredients

  • 10 tablespoons unsalted butter, diced
  • 1 1/4 cup granulated sugar
  • 3/4 cup + 2 tablespoons unsweetened cocoa powder
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 9 caramel-filled chocolate heart candies (I used Hershey’s caramel hearts)

Instructions

  1. Preheat the oven to 325, and make sure an oven rack is in the lower third of the oven.
  2. Line a 8×8-inch square baking pan with parchment paper in two directions, overlapping. Leave enough excess to make handles so it’s easier to pull the brownies out once they’re baked.
  3. Next, in a large bowl, combine the butter, sugar and cocoa powder.

You can find complete recipes of this HEART BROWNIES in dessertfortwo.com

Categories
HEALTHY VEGAN

roasted veggie pitas with avocado dip

Top o’ the Roasted Veggie Pita with Avocado Dip Monday to ya!
Bleh. Do you just want to kick me sometimes?
There is only one reason that it is a Top O’ The Monday kind of morning, and it is not the fact that I’m battling a throat-attacking cold, or the fact that we are embarking on some travels in just a few days for which I still have no hotels reserved, or the fact that our second bedroom/office is currently door-less because of a home fix-up project gone bad. Anti-inspiring Monday Things, I hereby banish you to another day. Or another life. Be gonesies.
Today there’s a new kinda Monday in town today and it involves spicy roasted cauliflower, semi-crispy roasted chickpeas, and velvety-creamy avocado dip all wrapped up in a super soft whole wheat pita and dollop-ed with Greek yogurt like a champ.
Things are looking wayyyy up.In addition to the beauty of these Roasted Veggie Pitas with Avocado Dip on a Monday, we have some other happy news on the horizon: soon and very soon, we are going to be in Florida! I can’t even tell you how excited this makes me. The South. The warmth. The sun and palm trees and green life all around. But then I remember that it’s currently zero degrees in Florida. Like, what? HOW. WHY. This is such a crime of nature.
Packing for the trip, which is already a personal struggle of mine, just went from Regular Bad all the way to Red Alert Overboard Zone Bad. Sandals, shorts, tanks, plus all my thickest sweaters and scarves. Maybe a blanket? Plus sunglasses and sunscreen, but don’t forget mittens.
The good news is that one of my most favorite things to do on vacation is EAT. And you can do that in any temperature. And you can especially do that in Charleston, which, as you’ve told me time and again, is a Foodie Paradise. Yes, friends, we officially made the decision that for our Florida-conference-weekend-travel-extension, we’re going to drive north to spend a few days in Charleston. Ugh. This is all your fault. THANKS A LOT.
I’m not telling you because I’m expecting you to comment with your detailed restaurant recommendations so we can eat the best of the best of the best while in Charleston, buuuut if that happened, I wouldn’t be mad about it.

INGREDIENTS :
For the Avocado Dip

  • 2 ripe avocados
  • 1-2 cloves garlic (go for one clove or less if you’re sensitive to strong garlic tastes)
  • 2 tablespoons olive oil
  • 2 tablespoons water (more as needed)
  • a handful of cilantro
  • ½ teaspoon salt
  • 1 teaspoon cumin
  • half of a Serrano pepper (more or less depending on how much heat you want)
  • juice of one lime

For the Roasted Veggies

  • 2 heads cauliflower, cut into small florets
  • 2 14-ounce cans chickpeas, rinsed and drained
  • 1-2 teaspoons chili powder
  • 1-2 teaspoons garam masala
  • ½ teaspoon cayenne pepper if you want spicy
  • oil oil for drizzling
  • salt and pepper to taste
  • 8 small whole wheat pitas
  • Greek yogurt for topping

INSTRUCTIONS :

  1. Veggies: Preheat the oven to 425 degrees. Pat the cauliflower and chickpeas dry with paper towels.
  2. Arrange in a single layer on one large baking sheet or two baking sheets.
  3. Drizzle with olive oil and sprinkle with spices. Give the pan a gentle shake to sort of mix things around.
  4. Roast for 15-20 minutes, stir, and roast for an additional 15-20 minutes.
  5. The cauliflower and chickpeas should be golden brown and the chickpeas will be semi-crunchy.
  6. Avocado Dip: While the veggies are roasting, puree the avocado dip ingredients in a food processor. Set aside.
  7. Assembly: Spread each pita with a spoonful of avocado dip and top with roasted veggies.
  8. Sprinkle with extra salt, pepper, cilantro, and a dollop of Greek yogurt

You can find complete recipes of this roasted veggie pitas with avocado dip in pinchofyum.com

Categories
HEALTHY VEGAN

BROCCOLI QUINOA CASSEROLE

I love quinoa. I have been experimenting with it not only for savory dishes like this Broccoli quinoa casserole but for sweet dishes as well.
I have a lot of recipes I want to experiment with using quinoa. I love this ingredient and because it is so versatile, healthy and easy to prepare, it has become one of my ultimate favorite ingredients to cook with. When I made this broccoli quinoa casserole I wasn’t to sure that it will come out good. I have never baked the quinoa before so I was a bit skeptical. Luckily it came out just fine. I really hate wasting food.
I think I went a bit over board with the cheese, but like my son says, there is never too much cheese. He truly loves it, and so do I. I think the pesto in this broccoli quinoa casserole was just genius. I love anything with pesto. I had a little bit leftover from making my pizza over the weekend so I figured I throw it in the mix. I mean, it couldn’t hurt right?
The only thing I left out was garlic, which I forgot. You can add some if you like. We love garlic as well so next time I will add it for sure. I cooked my broccoli in the microwave for about 3-4 minutes prior to adding it to the quinoa casserole. Since it will not be baking for too long in the oven I found it to be important to cook it just a tad before. It came out just perfect in the end.
This broccoli quinoa casserole was extremely easy to put together. It came out a bit salty since I added a bit too much salt. Next time I will cut down the amount. I used two teaspoons instead of just one, so make sure you stick with just one teaspoon.
Enjoy!

INGREDIENTS:

  • 2 1/2 cup uncooked quinoa
  • 4 1/2 cup low-sodium vegetable stock, or water
  • 2 tbsp pesto sauce
  • 1/2 tsp celtic salt
  • 2 tsp arrowroot powder, or cornstarch
  • 2 cups fresh organic spinach
  • 12 oz skim mozzarella cheese, I used 16oz
  • 1/3 cup parmesan cheese
  • 12 oz fresh broccoli florets
  • 3 green onions, chopped

INSTRUCTIONS :

  1. Preheat the oven to 400F.
  2. In a 9×13 baking rectangular dish place the quinoa and green onions.
  3. On the meantime, place the broccoli in a large bowl and microwave on high for 4-5 minutes. Set aside.
  4. My microwave is not very powerful so this is how long I did it for without the broccoli getting mushy.
  5. If you have a powerful microwave you may need just 3 minutes as it will continue to bake in the oven for about 5 minutes.
  6. In a large mixing bowl, with a wire whisk, mix the vegetable stock, pesto, arrowroot powder and salt.
  7. Heat mixture until boil. You can do this on your stove top or microwave. I used my microwave.
  8. Add the vegetable stock to the quinoa followed by the spinach, parmesan and 3/4 of the mozzarella cheese.
  9. Bake for 30-35 minutes. Take the quinoa casserole out of the oven and mix in the broccoli.
  10. Sprinkle the rest of the cheese over the quinoa and broccoli and place back in the oven for 5 minutes or until the cheese has melted.
  11. If you like you can add more parmesan cheese over the top as well.
  12. I place my casserole under the broiler for 2-3 minutes to brown the top but this is just optional.
  13. Serve while still warm.

You can find complete recipes of this BROCCOLI QUINOA CASSEROLE in eatgood4life.com

Categories
HEALTHY VEGAN

SMOKY TEMPEH VEGETABLE AND RICE BOWL

Smoky tempeh with fresh vegetables and sprouts over rice and topped with an egg makes for a healthy, and delicious meal.
No, your eyes aren’t playing tricks on you: today’s recipe sounds like a healthy dish, looks like a healthy dish (and tastes fabulous), right smack in the middle of December, with Christmas hot on our heels.
I know you all are positively drooling over the all the Pinterest sweets in your feed (which stubbornly won’t show me soups and grains and salads, no matter how many times I clear my search or refresh the page or change preferences. I get it, Pinterest, the peeps want the sweets, so you’re giving everyone sweets.)
But I … and I guess this makes me a weirdo … I’m sweeted out. Thanksgiving is the focus of all of my winter carb and sugar cravings, and once that holiday is in the rear view mirror, I’m ready for greens and light soups and lots and lots of veggies (even though, technically — and a little depressingly — it’s not even calendar winter yet).
So, I’ll understand if you have to bookmark this recipe and come back to it in January. But maybe — just maybe — there are a few of you out there who are ready for desperately need some lighter fare leading up to next week’s celebrations. Come and sit next to me!
And that’s where this winter vegetable rice bowl with savory smoky tempeh comes in. In case you haven’t noticed, I love food in bowls. There’s just something so cozy and complete about a meal in a bowl. (In fact, I’m really excited to be teaching a cooking class next spring at a local culinary school with the theme, “Food in Bowls.”) Food in bowls are versatile.
They can be liquids or solids. Or both. Slung low with twirly pasta and marina sauce, or piled high with grains and vegetables. They can be neat … or messy. The photos here? Totally styled, so that you that you can see how pretty and vibrant winter vegetables are. The first time I made this = one big confetti mix of textures and colors.
And hey, let’s talk about those textures and colors for a sec.
First, we have the cooked rice, the cooked eggs (soft and yolky, yessirree), and pan-fried smoky tempeh. Then we have the raw: freshly grated carrots and beets — I love beets, raw, roasted, pickled, I don’t care — newly sprouted sprouts, green onions, and lots of chopped cilantro. And when you mix them all up and take a forkful, it’s an experience: crunchy, savory, chewy, yolky. And the colors. Folks complain about the dull, brown foods of winter, but I think the colors here are pretty fabulouso.
It’s vegetarian – leave off the eggs, it’s vegan. Also gluten-free, dairy-free, and nut-free. But completely delicious, healthy and energizing. And who couldn’t use a little extra energy going into the last crazy two weeks of the year?
If you’re just dying for cookies — and truthfully, while I’ll be doing just minimal cookie-making this year, I wouldn’t say no to a home baked morsel if offered one 🙂

INGREDIENTS :
for the tempeh marinade

  • 2 tablespoons hoisin sauce
  • 1 tablespoon maple syrup
  • 1 teaspoon rice vinegar
  • 1 teaspoon tamari, soy, or shoyu sauce
  • 1 or 2 drops liquid smoke (optional)
  • 8 ounce package tempeh, sliced

for the rice

  • 2 cups vegetable broth or water
  • 1 cup uncooked brown rice
  • 1 or 2 kaffir leaves (optional)
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon chopped fresh cilantro leaves

assemble

  • 1 heaping cup sprouts
  • 1 heaping cup grated or julienne carrots
  • 1 heaping cup grated or julienne beets
  • 2 green onions, sliced diagonally
  • 2 soft cooked eggs
  • 1 tablespoon chopped fresh cilantro leaves, for garnish
  • Additional tamari or hoisin sauce for dressing (optional)

INSTRUCTIONS :
marinate the tempeh overnight

  1. Whisk together the hoisin sauce, maple syrup, vinegar, tamari, and liquid smoke (if using) until smooth.
  2. Arrange the tempeh slices in a shallow dish and pour the marinade over the slices.
  3. Turn each slice to coat. Cover, and refrigerate for several hours, preferably overnight.

cook the rice

  1. Bring the broth or water to a boil in a medium sauce pot.
  2. Add the rice and kaffir leaves (if using), reduce heat to maintain an active simmer, and cover.
  3. Cook the rice for the time indicated on the package directions (I simmer the rice for 20 minutes,
  4. then turn off the heat and let the rice steam, untouched, on the burner for 20 to 25 minutes more).

cook the tempeh

  1. Heat a skillet over medium, and cook the tempeh slices in a single layer, turning once, until nice and brown on both sides.

assemble

  1. Divide the rice among two serving bowls, layering each with half of the tempeh, sprouts, carrots, and beets.

You can find complete recipes of this SMOKY TEMPEH VEGETABLE AND RICE BOWL in soupaddict.com

Categories
HEALTHY VEGAN

CRISPY PEANUT TOFU & CAULIFLOWER RICE STIR FRY

One bite in and I knew I hit the jackpot with this one. If you’ve been in search of the perfect crispy, baked tofu recipe, this is the one for you! I’m so excited to share this with you guys I can hardly stand it. Let’s do this!
For starters, this dish is served over cauliflower “rice” instead of regular rice because 1) Cruciferous veg for the win, and 2) You can eat an ENTIRE head of cauliflower instead of 1/2 cup of rice and STILL only consume a fraction of the calories and carbohydrates, so why not?!
Cauliflower rice is SO simple and you absolutely must try it! It doesn’t pass completely as rice since the textures and flavors are slightly different. But it looks just like rice and in my opinion, tastes even better as it absorbs the sauce perfectly and takes WAY less time to cook.
You guys know the deal: My favorite way to crisp up tofu is pre-baking it before sauteing – a little trick I picked up at a vegetarian cafe in San Antonio (Yes, I hounded the waitress for the technique – you’re welcome). This gives it that crisp outer edge and perfectly tender center.
Once your tofu is baked, add it to your sauce, which acts as an all-in-one marinade and sauce for the cauliflower rice, veggies and for serving! It wears many hats and it’s oh-so delicious and Thai-inspired. Once your tofu is marinated, it’s ready for a quick stir fry to give it that perfectly golden brown, crisp, mega-flavorful coating. Then all that’s left to do is saute up your veggie of choice – baby bok choy for the win – and your cauliflower rice!
All in all this dish takes around 1 hour 30 minutes, which is a little longer than I prefer. But the pay off is so worth it! Plus, it only requires 9 ingredients – many of which you likely already have on hand. I made this dish and ate half, then reheated the leftovers the next day and I swear it got better! I love it when that happens. Hope you enjoy this dish as much as I did. Cheers!

INGREDIENTS :
STIRFRY

  • 12 ounces (340 g) extra firm tofu, organic & non-GMO if possible*
  • 1 Tbsp (15 ml) Toasted sesame oil
  • 1 small head cauliflower (~ 580 g)
  • 2 cloves garlic, minced (1 Tbsp or 6 g)

SAUCE

  • 1.5 Tbsp (15 ml) Toasted sesame oil
  • 1/4 cup (60 ml) low sodium soy sauce (gluten free for GF eaters)
  • 1/4 cup (55 g) light brown sugar (or honey if not vegan)
  • 1/2 tsp chili garlic sauce
  • 2.5 Tbsp (40 g) peanut butter or almond butter (natural, salted)

OPTIONAL EXTRAS

  • Veggies (baby bok choy, green onion, red pepper, broccoli)
  • Toppings: Fresh lime juice, cilantro, sriracha

INSTRUCTIONS :

  1. Begin by draining tofu 1.5 hours before you want your meal ready. If your block of tofu is larger than 12 ounces, trim it down. You don’t need a full pound for this recipe (see notes).
  2. Roll tofu in an absorbent towel several times and then place something heavy on top to press.
  3. I use a pot on top of a cutting board and sometimes add something to the pot to add more weight. Do this for 15 minutes.
  4. Near the end of draining, preheat oven to 400 degrees F (204 C) and cube tofu.
  5. Place on a parchment-lined baking sheet and arrange in a single layer.
  6. Bake for 25 minutes to dry/firm the tofu. Once baked, remove from oven and let cool.
  7. Prepare sauce by whisking together ingredients until combined. Taste and adjust flavor as needed.
  8. I often add a little more sweetener and peanut butter.
  9. Add cooled tofu to the sauce and stir to coat.
  10. Let marinate for at least 15 minutes to saturate the tofu and infuse the flavor.
  11. In the meantime, shred your cauliflower into rice by using a large grater or food processor. You don’t want it too fine, just somewhat close to the texture of rice. Set aside.
  12. Mince garlic if you haven’t already done so, and prepare any veggies you want to add to the dish (optional).
  13. Heat a large skillet over medium to medium-high heat (6 out of 10), and if adding any veggies to your dish, cook them now in a bit of sesame oil and a dash of soy sauce. Remove from pan and set aside and cover to keep warm.
  14. Use a slotted spoon to spoon tofu into the preheated pan.
  15. Add a few spoonfuls of the sauce to coat. Cook, stirring frequently for a few minutes until browned.
  16. It will stick to the pan a bit, so don’t worry. Remove from pan and set aside and cover to keep warm.
  17. Rinse your pan under very hot water water and scrape away any residue. Place back on oven.
  18. Add a drizzle of sesame oil to the pan, then add garlic and cauliflower rice and stir.
  19. Put cover on to steam the “rice.” Cook for about 5-8 minutes until slightly browned and tender, stirring occasionally.
  20. Then add a few spoonfuls of sauce to season and stir.

You can find complete recipes of this CRISPY PEANUT TOFU & CAULIFLOWER RICE STIR FRY in minimalistbaker.com

Categories
HEALTHY VEGAN

Thai Cashew Chicken

I didn’t think they actually served Thai Cashew Chicken in Thailand.
When we tumbled out of our hotel room in Chiang Mai at 10:45 p.m. in fervent search of dinner after a delayed flight, my stomach’s resolve to eat the first food we could find was outmatched only by my relentless determination to not, under any circumstances, waste a single meal in Thailand.
I forced Ben to bypass several restaurants that I deemed “too touristy,” and after we had been walking 10 minutes, he stopped firmly in front of what was one of the first open restaurants we’d seen in a while, pointed to the menu, and asked me, a look of animal-like desperation in his eyes, “Can we PLEASE eat here?” I glanced at the menu and spotted cashew chicken.
I was immediately suspicious. Wasn’t cashew chicken just something they served at Westernized “Thai” restaurants in America? Surely this place could not be legit. It was nearly 11 p.m., and even I had to admit that our prospects of finding other open options were dwindling. I reluctantly agreed.
Then, as if he could read my thoughts and were looking to spite me for making us walk so far, Ben ordered the cashew chicken. It was delicious. I’m still not sure how authentic cashew chicken is (we didn’t make it in any of our cooking classes or have it at our homestays), but it became Ben’s go-to restaurant dish of the trip.
He ordered it at every available opportunity. Thus, great food moocher that I am, I had the pleasure of sampling it from his plate at every available opportunity too. Today’s recipe is my adaptation of the Thai Cashew Chicken we had at nearly every restaurant north of Bangkok. Authentic or not, it’s a dynamite stir-fry dish that has weeknight dinner wrapped.
Stir-fries are a faithful companion on busy weeknights. They’re fast, hit every food group from veggies to lean proteins in a single pan, and are perfect for using up odd bits of leftover produce lurking in the fridge. Start to finish, this simple chicken and cashew nut stir-fry is ready in 20 minutes flat, even fewer if your veggies and chicken are already prepped.
If you’ve had cashew chicken at take-out restaurants, you’ll be familiar with the rich, savory flavors of the sauce and the warm crunch of the cashews. This particular cashew chicken recipe, however, is much lighter and healthier than what you’ll find in a restaurant.
I packed it with veggies, sweetened the sauce naturally with honey, then served it over whole-grain brown rice (quinoa would be tasty too). Honestly, I didn’t miss the extra oil and sugar one bit, and I don’t think that you will either.

INGREDIENTS :
FOR THE CASHEW CHICKEN:

  • 1 1/4 pounds boneless, skinless chicken breasts (about 2 large), cut into bite-sized pieces
  • 2 tablespoons cornstarch (or substitute arrowroot powder)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons canola oil
  • 3 medium red bell peppers, seeded and cut into bite-sized pieces
  • 1 large head of broccoli, cut into florets (about 4 cups)
  • 1 bunch green onions (about 6 medium), thinly sliced
  • 2/3 cup dry roasted, unsalted cashews
  • Cooked brown rice or quinoa, for serving

FOR THE SAUCE:

  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons honey, plus additional to taste
  • 1 tablespoon freshly grated ginger
  • 2 cloves minced garlic (about 1 teaspoon)
  • 1/4-1/2 teaspoon red pepper flakes, plus additional to taste

INSTRUCTIONS :

  1. In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper.
  2. Heat the oil in a large skillet over medium high. Once the oil is hot and shiny
  3. Add the chicken mixture and sauté for 4 minutes, just until lightly browned.
  4. Add the bell pepper, broccoli, and green onions.
  5. Continue sautéing until the chicken is cooked through and the vegetables are crisp-tender, about 5 additional minutes.
  6. Stir in the cashews and cook for 30 additional seconds.
  7. While the chicken and vegetables are cooking, prepare the sauce.
  8. In a small bowl or large measuring cup, stir together the soy sauce, rice vinegar, 2 tablespoons honey, ginger, garlic, and 1/4 teaspoon red pepper flakes.
  9. Taste and add additional honey and/or red pepper flakes as desired (I added an additional 1/4 teaspoon red pepper flakes).
  10. Pour the sauce over the skillet and toss to coat.
  11. Enjoy immediately with brown rice.

You can find complete recipes of this Thai Cashew Chicken in wellplated.com