Vegan Pho with Tofu

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I was very excited to try out Pho, I heard so many great things about it and how flavorful it is! The very first time I tried it in resturant, it was instant love at first bite and I just knew I would have to try to recreate this on my own. Now, I will consider this an “easy pho” because I do use a pre-made vegetable broth for my base but I am really happy with how it turned out! Hope you guys enjoy 🙂

Serving: 4 Large bowls

What you need: 

  • 2 Whole cinnamon sticks
  • 3 Whole cloves
  • 2 Star anise
  • 4 Inch fresh ginger, peeled and chopped
  • 1 TBS of dried basil, paprika & garlic powder
  • 2 TBS of black pepper
  • 3 TBS of low sodium soy sauce
  • 1 Large yellow onion, Quartered
  • 32 Oz low sodium vegetable broth
  • 4 Cups of water
  • 1 Bag of Maifun rice sticks or any brand rice noodle
  • 1 Bag of baby bok choy
  • 1 Cup of sliced shiitake mushrooms
  • Mung bean sprouts
  • Green onion, chopped
  • Thinly sliced jalapeno
  • Fresh mint
  • Fresh Cilantro
  • 1 Container of extra firm tofu
  • Avocado oil

Method:

  1. In a large pot without any oil, toast cinnamon sticks, cloves and star anise for about 2-3 minutes.
  2. Once toasted add broth, water,  soy sauce, onion, ginger and seasonings all together in pot. Let simmer together for about 30-40 minutes. Once done, sift out the cloves, cinnamon, star anise and onion. (The smell is amazing!!)
  3. To prepare the tofu: Allow tofu to drain on a paper towel for about 15 minutes to get excess water out of it. Cube in small pieces,coat with olive oil and bake until golden brown and crunchy on the outside.
  4. Saute mushrooms in 1 tps of avocado oil until tender and set a side.
  5. Peel apart bok choy in individual leaves and quickly saute in pan with 1 tsp of avocado oil, set a side.
  6. Chop jalapeno and green onion.
  7. For the rice sticks or noodles, cook according to the directions on the box.
  8. Add 2 large spoon fills of hot broth into bowl and add handful of noodles
  9. Garnish with tofu, bean sprouts, green onion, mushrooms, bok choy, mint and cilantro. Add more broth over the top to fill bowl.

I also added a little crush red pepper for some added heat! The smell of this Pho was so amazing and I loved the delicate flavors!

Until next time,

-T

Vegan Stuffed Peppers!

IMG_20170923_212830_753[1] Sometimes the best recipes are the simplest ones and it took no time to get these yummy peppers prepared and on a dinner plate. My favorite thing about stuffed peppers is that it is an all in one meal, no sides needed! So if you’re looking for a quick and fulfilling dinner that will have you off your feet and in your plate in no time, look no further! Enjoy 🙂

What you need:

  • 4 Large red peppers (Feeds 2-4)
  • 2 Cups of brown rice
  • 4 Shallots, chopped
  • 1 Cup of mushrooms, chopped
  • 1 1/2 cups of kale
  • 4 Garlic cloves, minced
  • 3/4 Jar of your favorite pasta sauce. ( I used whole foods brand garlic and basil sauce)
  • 1 TBS of crush red pepper flakes, black pepper & garlic powder
  • 2 TBS of dried basil
  • 2 TBS of olive oil
  • 1/2 cup of Daiya cheddar style shreds

Method:

  1. Cut the tops off of the red peppers (cut about a half an inch from the stem) and removed the seeds.
  2. Boil Brown rice until tender and drain (Make sure to not make it mushy, it will cook a little more in the oven)
  3.  In a pan add olive oil and once hot saute shallots, mushrooms and garlic.
  4. Once tender add kale (You can add 1/4 cup of water after adding kale to help it simmer down and avoid the kale from getting to greasy from the oil).
  5. After kale has cooked down, add rice and stir together.
  6. Then add pasta sauce and seasonings and stir. Let simmer for about 3 minutes.
  7. Take rice mix off of the heat and add the cheddar shreds, mix until shreds are completely melted.
  8. Coat an oven safe pan with olive oil
  9. Stuff each pepper with a fair amount of mixture. Any left overs you can save for a rainy day.
  10. Place tops back on peppers and let bake on 350 for 10 minutes.
  11. Let peppers cool down for 5 minutes before serving. Your red peppers should be tender but still have a little crunch to them.

Talk about delicious! I was hoping for left over the next day but most of the time my household never leaves food around that long. I plan on making these again very soon!!

 

Until next time,

-T

Spicy Cauliflower

IMG_20170918_205517_378[1]Cauliflower is probably one of my favorite things to cook with! I consider it the “vegan chicken.” and with a little love you can turn this tasteless vegetable into something magical!  This particular recipe was very random, I just through a bunch of stuff together and hoped for the best. To my surprised it some how worked and I just had to make sure I shared it!! Enjoy 🙂

What you need:

  • 1 Large cauliflower
  • 1/2 Red onion, chopped
  • 4 Garlic cloves, minced
  • 1/2 Cup of water
  • 2 TBS of vegan Worcestershire sauce
  • 4 TBS of low sodium soy sauce
  • 1TBS of black pepper, garlic powder, onion powder, cayenne pepper and crush red pepper flakes.
  • Sesame seeds
  • 1 Fresh Jalapeño, chopped
  • 1/4 Cup of olive oil (or vegetable oil)
  • 1 1/2 TBS of organic cane sugar

** You will also need to create a roux to help thicken your sauce, I used 2 TBS of water & 3 TBS of coconut flour.

Method:

  1. Clean and chop cauliflower into desired sized piece.
  2. In a pan, heat 1/2 TBS of olive oil and added garlic and onions, allow onions to sweat.
  3. After onions begin to sweat, add water, Worcestershire, soy sauce, oil, sugar and seasonings. (You can adjust the spice level by added more or less of the crush red & cayenne pepper).
  4. Let sauce come to a simmer and then add cauliflower. Cover pan and let simmer on low heat for about 7 minutes.
  5. Then add your roux and stir until sauce begins to thicken. Let simmer for another minute or two. (You don’t want your cauliflower to over cook and get mushy, keep that delicious crunch).
  6. Take pan off heat and let cool
  7. Sprinkle sesame seeds and chopped Jalapeños
  8. Serve over a bed of brown rice!

I hope you guys enjoy this recipe as much as I do!

Until next time,

-T