Tofu, Kale & Broccoli Bowl with Spicy Peanut Sauce

Catch all, Entree, Sauces | August 22, 2016 | By

It is funny to me how when you do a search for Thai peanut sauce or just peanut sauce, every recipe seems to claim that it is the BEST Thai peanut sauce recipe out there. I suspect that is because it is pretty hard to screw up the deliciousness of fatty ingredients like peanut butter (or almond butter and coconut milk if you are going for a no-peanut version). However, I have had some peanut sauce that is too thin, too sweet, too oily, etc. I don’t have anything against peanut butter as a once in a while treat, so my recipe uses it, but cuts it in half by using tahini (sesame seed butter) along side the peanut butter. Just follow this recipe — even tweak it a bit if you like it sweeter or spicier — and I don’t think you can go wrong. Then pour it all over a rice and veggie bowl or use it as a dipping sauce for salad rolls. It is the BEST!

Tofu, Kale & Broccoli Bowl with Spicy Peanut Sauce
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For the peanut sauce
  1. 1/4 cup organic creamy peanut butter
  2. 1 tablespoon organic tahini
  3. juice of 1 lime or 3 tablespoons
  4. 2 tablespoons tamari
  5. 1 1/2 tablespoons Mexican salsa with hot sauce to taste (I used about 10 drops) or 2 tablespoons red chili paste (or use Sriracha sauce if that is all you have on hand)
  6. 2 teaspoons garlic, minced
  7. 2 teaspoons ginger, minced
  8. 1 teaspoon agave
  9. 1/4 teaspoon sesame oil
  10. pinch of sea salt
  11. between 1/8 and 1/4 cups water
For the bowl
  1. 1 cup jasmine rice, cooked per package directions
  2. 1/2 head organic broccoli, steamed
  3. 2 cups baked tofu (I used the tofu from this recipe: http://www.gingerlovesgarlic.com/baked-tofu/)
  4. 1 cup kale, removed from stem, cut into bite-sized pieces and massaged (I had kale left over from this recipe: http://www.gingerlovesgarlic.com/kale-quinoa-salad-with-avocado-dressing/; but you can just massage the kale with some of your peanut sauce)
For the peanut sauce
  1. Put all of the ingredients into a high-powered blender and process. Add the water in last and add more or less based on desired consistency. (I added 1/4 cup but then thought it diluted the peanut flavor a a bit too much so I added in another tablespoon of creamy peanut butter)
For the bowl
  1. Put the cooked rice into the bottom of the bowl. Layer in steamed broccoli, kale and tofu and pour peanut sauce over all.
  2. Enjoy!
ginger loves garlic http://www.gingerlovesgarlic.com/

 
Process Images

peanutsauceingredients

Peanut Sauce Ingredients

peanutsaucemise

Peanut Sauce Mise en Place

peanutsauce

Peanut Sauce

 

bowlmise

Bowl Mise en Place

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Finished Dish!

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Three Sauce Penne Rigate

Three Sauce Penne Rigate

Catch all, Entree, Sauces | March 11, 2016 | By

I have been mostly gluten free for a while now, but I happened to have some noodles in the pantry, a big bag of fresh basil and a hankering for some comforting food from my childhood (I grew up eating pasta 4 times a week!). I could have served the pasta with just the red sauce, just the herbed cashew cheese or just the pesto, but where is the fun in that? So I opted for all three! For the red sauce, I did a simple saute of garlic, fresh roma tomatoes, sun-dried tomatoes and mushrooms. The cashew cheese my classic cashew cheese mixed with basil and the pesto is just basil, lemon, garlic, walnuts, nutritional yeast, olive oil and salt. The leftovers, if there are any, can be used for lasagna, zucchini roll ups, escambeche bites, dip, bruschetta, and on and on…

Three Sauce Penne Rigate
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Red Sauce
  1. 1 tablespoon extra virgin olive oil
  2. 1/2 white onion, minced
  3. 3 cups mushrooms, chopped
  4. 6 large roma tomatoes, chopped
  5. 2 cups sun-dried tomatoes, chopped
  6. 3 cloves of garlic, minced
Herbed Cashew Cheese
  1. 1 cup cashews, soaked 2 - 4 hours
  2. juice of 1 lemon
  3. 2 cloves of garlic, minced
  4. 1/4 teaspoon salt
  5. water or olive oil to blend
  6. handful of basil, chopped, packed
Basil Pesto
  1. 5 cups basil, chopped, packed
  2. 1/2 cup walnuts (toast first for more flavor)
  3. 2 cloves garlic, minced
  4. 2 tablespoons nutritional yeast
  5. 2 tablespoons lemon juice
  6. 1/4 cup extra virgin olive oil
  7. 1/2 teaspoon salt
  8. 1/4 teaspoon pepper
  9. 1 smidge of agave syrup (optional)
Red Sauce
  1. Heat pan on medium heat and add olive oil. Add onions and saute until translucent. Add mushrooms and continue to saute a few more minutes until soft. Deglaze pan with a tablespoon of red wine, balsamic vinegar or water. Add fresh and sun-dried tomatoes and garlic and continue to saute until desired consistency.
Herbed Cashew Cheese
  1. Put cashews, lemon juice, garlic, salt and a little water or olive oil into high speed blender and process until smooth - adding water or oil as needed. Transfer to a mixing bowl and stir in basil.
Basil Pesto
  1. Put the basil in a food processor outfitted with the "S" blade and pulse a few times. Add the walnuts, garlic, and nutritional yeast and pulse again. Then slowly add the lemon juice, olive oil salt and pepper and process until smooth or desired consistency.
Final Dish
  1. Cook pasta per the package directions. Toss the pasta with the red sauce and serve with generous dollops of cashew cheese and pesto.
ginger loves garlic http://www.gingerlovesgarlic.com/
 
Process Images
 

Basil Pesto Mise en Place

Basil Pesto Mise en Place

Herbed Cashew Cheese Mise en Place

Herbed Cashew Cheese Mise en Place

Red Sauce

Red Sauce

Red Sauce

Red Sauce

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Pineapple Lemon Vinaigrette

Pineapple Lemon Vinaigrette

Catch all, Raw, Salads, Sauces | January 17, 2016 | By

This dressing is adapted from Living Light’s Pineapple Lemongrette. It is a yummy way to sweeten a salad or bowl or use it to marinate veggies or “meat.” .

Lemon Pineapple Vinaigrette
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Ingredients
  1. 2 cups fresh pineapple
  2. 1/2 cup olive oil
  3. 2 tablespoons lemon juice
  4. 2 teaspoons dijon mustard
  5. 2 teaspoons garlic. crushed
  6. 1/2 teaspoon powdered mustard
  7. 1/2 teaspoon salt
  8. 1/4 teaspoon pepper
Instructions
  1. Add all of the ingredients to a high performance blender and process until smooth.
Adapted from Living Light's Pineapple Lemongrette
Adapted from Living Light's Pineapple Lemongrette
ginger loves garlic http://www.gingerlovesgarlic.com/
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Orange Miso Tahini Dressing

Catch all, Raw, Salads, Sauces | January 17, 2016 | By

This is another version of my favorite flavor combination in a salad dressing. It is super versatile and adds a creamy note to salads and bowls. And this one is so easy!

Orange Miso Tahini Dressing
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Ingredients
  1. 1 cup fresh squeezed orange juice
  2. 3/4 cup tahini
  3. 2 tablespoons tamari
  4. 1 tablespoon miso
  5. 1 inch of fresh ginger
  6. 1 teaspoon lemon juice
  7. salt to taste
Instructions
  1. Put all the ingredients in a high performance blender and whirl away until smooth.
Notes
  1. Substitute tahini for 3/4 cup sesame seeds and 3/4 cup water.
ginger loves garlic http://www.gingerlovesgarlic.com/
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Creamy Miso Dressing

Edamame Orange Salad

Catch all, Raw, Salads, Sauces | February 22, 2015 | By

I used to buy salad dressing in bottles at the grocery store. Some of them, especially Annie’s, are quite good. But spending $4 or even $5 on salad dressing, and ingesting all of the preservatives and sugars that are included, is just crazy when it so easy to make your own. With a blender and what is most likely in your pantry, you can whip up a salad dressing on demand and use it for salads, marinades, dips and sauces.

I like salad dressing “morphing.” I morphed some of the following dressing into an orange ginger miso for a stir fry and some turned into a spicy peanut sauce used as a dip for grilled tofu by adding peanut butter, lime and hot sauce.

Creamy Miso Dressing
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Ingredients
  1. 1 tablespoon sweet white miso paste
  2. 1/4 cup cashews, soaked
  3. 1/8 cup sesame seeds
  4. 1 clove of garlic, peeled and smashed
  5. 2 tablespoon Braggs, tamari, soy sauce or shoyu
  6. 2 tablespoons extra virgin olive oil
  7. 1/3 cup water
Instructions
  1. Put the garlic the the Vita-Mix or high-speed blender and pulse. Add the rest of the ingredients and blend until creamy. Add more or less water or oil for desired consistency.
ginger loves garlic http://www.gingerlovesgarlic.com/
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Kale Quinoa Salad with Avocado Dressing

Kale Quinoa Salad with Avocado Dressing

Entree, Salads, Sauces | October 9, 2014 | By

As a student of Rouxbe Cooking School working on my Plant-based Chef Certification, one of the first assignments was to make your “go-to” plant-based dish. I made this one. It is simple but hearty and has a unique sauce that is really flavorful: tangy, a bit salty, nutty, herby with a hint of sweet. It goes well with the kale (avocado always does) but kicks it up a few notches from just using straight avocado. If you like spice, add red chilies, jalapenos or a few drops of your favorite hot sauce while you are blending.

 mise_en_place

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Kale Quinoa Salad with Avocado Dressing
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Ingredients
  1. 1 bunch kale
  2. 1 cup quinoa
  3. ¼ teaspoon pink Himalayan salt, or to taste
  4. 4 ounces firm tofu - cubed into bite-sized pieces
for avocado dressing
  1. ¼ cup walnuts
  2. 3 tablespoons lemon juice
  3. 2 tablespoons nutritional yeast
  4. 1 tablespoons shoyu, nama shoyu, tamari, or soy sauce
  5. 1 large clove of garlic, peeled and smashed
  6. 1 chunk ginger equivalent to the amount of garlic
  7. 1 small jalapeno pepper
  8. 1 handful or about 10 sprigs of cilantro, stems and all
  9. ¼ cup water
  10. ¼ teaspoon mustard powder
  11. ¼ teaspoon pink Himalayan salt, or to taste
  12. 1 avocado, smashed
Instructions
  1. Rinse quinoa well and drain. Salt the water and prepare quinoa per instructions on package. Tip, instead of or along with water, use vegetable broth for flavorful quinoa. I like to a half broth / half water ratio.
  2. While quinoa is cooking, rinse, dry and then de-stem the leafy kale into a large bowl. With your hands or kitchen scissors, rip or cut the kale into small, bite-sized pieces.
  3. To prepare the avocado dressing, put all of the ingredients except the avocado into the Vita-mix or high speed blender and process until creamy. Add the avocado to the blender and pulse until mixed. Transfer into a bowl or jar.
  4. Put a few dollops of dressing into the bowl of kale and with your hands, massage the kale leaves until they are coated and soft.
  5. Serve kale over warm quinoa with tofu cubes on top. Add green onions, sesame seeds or other fun garnishes!
Notes
  1. This is a great raw salad too. Just leave off the quinoa and tofu (or make your own raw tofu)!
ginger loves garlic http://www.gingerlovesgarlic.com/
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