Curried Rice Noodles with Jackfruit

Ah, fall. The time of year for crisp, gloriously chilly temperatures; vibrant foliage; pumpkin everything; and an excuse to have curry incorporated into every meal.

Curry is so warming, so comforting, so delightfully spicy and flavorful that I find myself using it all the time once the temperatures begin to drop. Whether I'm using a spice blend, a paste, or concocting some sort of curry sauce - I just love the aromas, flavors, and fingernail-staining of it all. 

So, it's no surprise that one of my first recipes this fall is filled with curry flavor. (Side note: I used Upton's Naturals Thai Curry Jackfruit here because I had some in the fridge, but feel free to use your favorite jackfruit, or even tofu, chicken, etc. This dish is very versatile!).

Curried Rice Noodles with Jackfruit

Yields: 4 servings

Adapted from Upton's Naturals

-2 tablespoons vegetable oil, divided

-3 cloves garlic, minced and divided

-3 tablespoons Thai chile paste 

-Cumin

-Coriander

-Salt and black pepper

-1 teaspoon grated fresh ginger

-1 15-ounce can lite coconut milk

-1 medium onion, chopped

-2 green onions, sliced

-2 small red bell peppers, chopped

-1 tablespoon of chopped pickled jalapenos (optional)

-1 10.6-ounce package Upton’s Naturals Thai Curry Jackfruit

 -16 ounces udon or rice noodles, cooked

Lime wedges, extra chopped scallions, and chopped cilantro for garnish

Directions:

1.) In a medium saucepan, heat 1 tablespoon of vegetable oil over low heat. Add 1 clove of the minced garlic and cook for 30 seconds. Add the red curry paste along with the spices and grated fresh ginger. Add the coconut milk, and stir until thoroughly mixed. Turn heat to simmer and set aside.

2.) In a skillet, heat the remaining tablespoon of vegetable oil over medium-high heat, then add the onion, remaining garlic, and green onions. Stir-fry until golden, then add the red pepper. Cook for 2 minutes, then add the jackfruit. Stir until the jackfruit is thoroughly heated and the vegetables are tender. Season as needed with salt and black pepper.

3.) To serve, place a portion of noodles in a medium-size bowl and top with veggies as desired. Ladle some coconut curry sauce over the noodles and veggies, then top off with a squeeze of fresh lime juice, scallions, and cilantro. (We also added chopped pistachios to ours, for extra protein and crunch. Highly recommended, but certainly not necessary).

This dish is super easy to whip up, and I loved all of the aromas and flavors that came with it.

Happy autumn, all! 

What's your favorite thing about fall?

Spicy Chickpea Salad Sandwiches

It's too hot to cook, and - despite what all my Facebook friends say - it's still summer...and I'm lazy these days. Which is why this blog has been seriously lacking in recipes lately. (Come the REAL fall, I'll start cooking again. I promise).

Anyway, my laziness has led me to whip up all of the no-cooking-required recipes I can (which equates to about one per week these days). And when I was looking for a way to use up leftover chickpeas recently, these hot weather-friendly sandwiches were born.

This recipe is completely customizable, depending on what you like in your sandwiches. And if you have a 15-ounce can of chickpeas lying around, you can still use that with the ingredients below (it won't make much of a difference in terms of flavor/texture). But whatever you do...just make these. I promise you'll like them.

Spicy Chickpea Salad Sandwiches

Serves: 2

-1 1/2 cups chickpeas, drained and rinsed

-2 tablespoons Trader Joe's Wasabi Mayonnaise (or whatever mayonnaise you prefer)

-1 tablespoon diced dill pickles

-Salt and black pepper

-4 slices good bread (I used Dave's Killer Bread Powerseed)

-2 slices Havarti cheese (or whatever cheese you prefer)

-1/2 avocado, sliced

-Tomato slices

-Arugula

-Dijon mustard

Directions:

1.) In a food processor, pulse chickpeas until slightly mashed, but not pureed (you want some texture; not hummus). You can also mash the chickpeas with a fork, if you don't have a food processor. 

2.) Transfer chickpeas to a small bowl. Stir in the mayonnaise and dill pickles; season with salt and black pepper. 

3.) Toast the bread lightly, with a slice of cheese on two of the slices of bread, to let it melt. Lightly smash 1/4 of the avocado evenly on two slices of bread. Scoop the chickpea mixture evenly over the avocado (you may have some leftover, depending on how full you want your sandwiches). Layer as you wish with additional ingredients (I added tomato, arugula, and a drizzle of Dijon).

This really is a great alternative to tuna, or even egg salad (although, I do love a good egg salad). This here is protein-packed and not drenched in mayonnaise, so you can feel full without any of the guilt. 

Now...make a batch of these, get outside, and go enjoy the rest of your summer! 

Quinoa with Mushrooms and Sausage

We're about to get really healthy up in here.

But I can't help it. The markets here in Portland are brimming with incredible produce right now, and I must taste everything. 

Last week's fun find? Beautiful oyster 'shrooms.

And in an attempt to balance out all my beer carbs with healthy meals, this protein-packed dish was born. (Bonus: It doesn't taste as healthy as it is!).

Quinoa with Mushrooms & Sausage

Yields: 4 servings

-1 cup quinoa

-2 tablespoons extra virgin olive oil

-1 small yellow onion, diced

-1 clove garlic, minced

-5 ounces oyster mushrooms, roughly chopped

-1/2 teaspoon dried thyme

-Healthy pinch of crushed red pepper flakes

-1 Field Roast Italian Sausage, chopped

-Salt and black pepper, to taste

-1 1/2 cups baby spinach

-Splash of good Balsamic vinegar

-Crumbled feta cheese, for serving

Directions:

1.) Cook quinoa according to package directions. While quinoa cooks, heat olive oil in a large skillet over medium to high heat. Add onion and garlic and cook, stirring occasionally, until onion begins to soften - about 5 minutes.

2.) Add mushrooms, dried thyme, and crushed red pepper to the pan. Cook until mushrooms begin to soften slightly, about 3-4 minutes. Add sausage and cook until heated through. Season with salt and pepper.

3.) In a large bowl, mix quinoa with onion, mushroom, and sausage mixture. Stir in baby spinach and let wilt; add a splash of Balsamic. Taste, and season with salt and pepper as necessary. Serve with crumbled feta on top (because feta makes everything better).

This dish is a nutrient powerhouse. Protein-packed quinoa, mushrooms, and sausage + vitamin-laden spinach - with the feta cheese helping to make it seem not so healthy. Given the protein factor in this dish, it's also super satiating. Win-win!

Oh, and if you can't find oyster mushrooms, really any other mushrooms would do. And if you want to make this dish vegan? Simply leave out the feta.

What dishes have you cooked lately?

Stuffed Peppers with Black Beans and Farro

Vibrant bell peppers stuffed with black beans, farro, a slew of spices, and fresh cilantro? Yes, please.

These cute little peppers pack a protein punch, while also offering you quite the onslaught of nutrients. And if you're vegan, simply nix the cheese and yogurt. Easy - and still super delicious! 

Let's dig in!

Stuffed Peppers with Black Beans & Farro

Yields: 4 servings

-4 bell peppers

-2 tablespoons extra virgin olive oil

-1 small yellow onion, diced

-1 clove garlic, minced

-1 can black beans, drained and rinsed

-1 jalapeno, seeded and diced small

-Cumin

-Chile powder

-Pinch of cayenne (optional)

-Salt and black pepper, to taste

-1/2 cup salsa (I used a spicy tomato salsa)

-1/4 cup fresh cilantro, roughly chopped

-1 cup cooked farro

-1 cup shredded cheddar

Garnish: a dollop of plain Greek yogurt and extra chopped cilantro

Directions:

1.) Preheat oven to 350 degrees.

2.) Remove tops from peppers and scrape out membranes and seeds. Set aside.

3.) Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add in garlic and cook for 1 additional minute, or until fragrant.

4.) Stir in black beans, jalapeno, cumin, chile powder, cayenne, salt, and black pepper. Add salsa and cook for 2 more minutes. Remove from heat and stir in cilantro and cooked farro.

5.) Evenly fill the four prepared peppers with the farro and black bean mixture, and set inside an 8x8 baking dish. Top each pepper with 1/4 cup of cheese. Bake in preheated oven for 20-25 minutes, until peppers have softened and cheese is melted. Serve with dollops of Greek yogurt and extra cilantro.

Versatile, healthy, and filling. Dinner doesn't get much better than that!

What have you been cooking up lately?

Chickpea, Vegetable, and Feta Salad with Lemon-Tahini Dressing

Don't get me wrong: I love the usual pasta salads and potato salads that make an appearance at almost every summer barbecue. But sometimes, I'd like to not binge on carbs all day (keyword: sometimes). And if I'm the one responsible for said "side dish," in the middle of the summer heat wave, I sure as heck don't want to cook anything either.

That, my friends, is where this side dish comes in.

No cooking required. No heavy carbs. Mostly just nutritious ingredients covered in tangy feta, lemon juice, and nutty tahini.

Let's eat.

Chickpea, Vegetable, & Feta Salad with Lemon-Tahini Dressing
Yields: 6 servings

Salad:
-1 15-ounce can chickpeas, drained and rinsed
-1 red bell pepper, diced
-1 cucumber, seeded and chopped
-3 scallions, chopped (white AND green parts!)
-1/4 cup fresh parsley, chopped
-1/4 cup crumbled feta cheese
-Salt and black pepper, to taste

Dressing:
-2 tablespoons tahini
-Juice of 1 lemon
-1 tablespoon olive oil
-Salt and black pepper, to taste

Directions:
1.) In a large mixing bowl, combine chickpeas, vegetables, parsley, and feta cheese. Season lightly with salt and black pepper; refrigerate for 30 minutes.
2.) After 30 minutes is up, whisk dressing ingredients together in a small bowl. (Texture of "dressing" will be thick; this helps prevent any leftovers from getting runny and soggy). Carefully stir dressing into salad until well-coated. Serve, and enjoy!

Summer in a bowl. With lots of feta for good measure. 

Your next barbecue needs this.

Garlic Naan Pizzas with Goat Cheese, Sausage, and Onion

I actually am trying to be more fit these days.

To help balance out all those beer calories, I've been eating healthier (during the week, at least) and hopping on the treadmill at least four times a week. And it's working. However, I still crave some freakin' pizza Monday through Friday. I'm only human!

That's where these healthier, super-easy-to-make, weekday delights come in.

These Garlic Naan pizzas are the perfect thing to whip up when you have leftover naan (like I did); or, if you just want to buy a brand new package and make a quick, healthier version of your favorite pizza.

I used toppings that were already in my fridge, but feel free to change up the toppings to your preferences. 

Here's what it took to make three of these little guys:

Garlic Naan Pizzas with Goat Cheese, Sausage, & Onion

Yields: 3 servings (with a large side salad)

-3 pieces of garlic naan

-1 tablespoon extra virgin olive oil

-1 clove garlic, minced

-1 cup pizza sauce (jarred or homemade)

-Toppings: goat cheese; 1 link Field Roast Italian Sausage, sliced; thinly sliced red onion

Directions:

1.) Preheat oven to 400 degrees. Place naan on an ungreased, non-stick baking sheet. Brush each piece of naan with olive oil, and evenly sprinkle on minced garlic. Spoon pizza sauce evenly over each piece; top with your desired toppings (or, toppings mentioned above).

2.) Bake at 400 degrees for 10-15 minutes, or until naan is crisp and goat cheese is softened/starting to brown.

I mean...how easy is that? Leftover naan no longer stands a chance.

What's your biggest, guilty pleasure craving? Besides pizza, I'm always craving nachos. Always.

Farro Salad with Black-Eyed Peas, Red Pepper, and Arugula

We've gone from rice to farro, friends.

Farro is an ancient wheat grain that I somehow always forget about. I typically go for couscous or quinoa in the same grocery store aisle, forgetting about these little pearls of high-fiber goodness. (Bonus: Farro's also awesome for those who are sensitive to gluten - while it's not gluten-free, it contains lower levels than most of today's wheat products, and, if prepared properly, the gluten is pre-digested and broken down by sprouting and fermentation (like a sourdough process, essentially)). 

To up farro's nutritional ante in this recipe, I added black-eyed peas for protein, red pepper and arugula for texture and nutrients, and plenty of garlic, onion, Parmesan cheese, and even a little white wine for extra flavor.

Dig in!

Farro Salad with Black-Eyed Peas, Red Pepper, & Arugula

Yields: 6 servings

-3 cups homemade vegetable stock (or low-sodium store-bought)

-1 cup dry farro

-2 tablespoons extra virgin olive oil

-1 small red onion, diced

-1 large garlic clove, minced

-1 large red bell pepper, diced

-1 15-ounce can black-eyed peas, drained and rinsed

-Pinch of crushed red pepper

-Salt and black pepper, to taste

-Splash of dry white wine (I used Pinot Grigio)

-2 large handfuls of baby arugula

-1/4 cup grated Parmesan cheese

-Squeeze of fresh lemon juice

Directions:

1.) In a large pot, bring vegetable stock to a boil. Stir in farro, and lower heat to simmer; let cook for 20 minutes, or until farro is tender. Strain any excess stock and set aside.

2.) In a large saute pan, heat olive oil over medium-high heat. Add onion and garlic and cook until onion is almost translucent, about 4-5 minutes, stirring constantly. Add bell pepper and cook until it begins to soften, about 3-5 minutes. 

3.) Add black-eyed peas, crushed red pepper, and salt and black pepper to the saute pan. Add a splash of wine, scraping any excess flavor from the bottom of the pan. Add the arugula and cook until just wilted, about 2 minutes.

4.) Off the heat, add in the Parmesan cheese and a healthy squeeze of fresh lemon juice. Stir black-eyed pea, pepper, and arugula mixture into the cooked farro. Serve salad warm, or refrigerate and serve cold later. (It's even better the next day!).

This salad made a delectable side dish alongside some vegetarian sausages and a green salad, but a big bowl of it also made the perfect work day lunch. 

Do you have a favorite farro recipe? 

Sweet and Spicy Tempeh Stir-Fry {Vegan}

I admit: I've been a little obsessed with rice lately.

About 95% of my recipes on here have been "over rice." I get it. I have a problem. And I promise this is the last one for a while.

I've just been on a rice kick as a way to avoid eating too many heavy carbohydrates at dinner time. I tend to drink several beers during the week, and I'm always looking for ways to cut back on my nightly carbs. But I get it: too much rice is a boring thing.

But before I go on my rice hiatus, I needed to share one more best-over-rice recipe...because it's tasty, easy to throw together, and super satiating. You'll forgive me, right?

Sweet & Spicy Tempeh Stir-Fry
Yields: 4 servings
-One batch of Chile-Garlic Sauce (minus the tofu, obviously)
-12 ounces tempeh, cut into chunks
-2 tablespoons extra virgin olive oil
-1/2 large yellow onion (or 1 small), thinly sliced
-1 large garlic clove, minced
-2 red bell peppers, cut into strips
-1 medium bunch asparagus, chopped
-1 small jalapeno, seeded and diced
-1 8-ounce can pineapple chunks (in their own juice; not syrup!); cut chunks in half
-Splash of low-sodium soy sauce
-Salt and black pepper, to taste
-1 cup cooked Basmati rice
-For garnish: roughly chopped raw cashews and chopped fresh cilantro

Directions:
1.) In a medium bowl, mix tempeh with Chile-Garlic sauce, ensuring each piece of tempeh is coated with the "good stuff." Cover and place in fridge for 30 minutes.
2.) In a large saute pan, heat olive oil over medium-high heat. Once hot, add onion and cook until almost translucent, about 3-4 minutes. Add garlic and stir for about 30 seconds, or until fragrant.
3.) Add peppers and asparagus to the pan. Cook until both begin to soften, and asparagus is almost fork-tender (about 5 minutes). Add jalapeno and marinated tempeh (and all the excess sauce!) and stir, cooking for an additional 3-4 minutes. Add pineapple and soy sauce and cook for 2-3 more minutes, or until pineapple is warm. Taste, and season as necessary with salt and black pepper.
4.) Scoop the stir-fry mixture over (or next to) a bed of Basmati rice. Garnish with chopped cashews and plenty of fresh cilantro.

The crunchy cashews, sweet pineapple, spicy tempeh, and boat-load of vegetables is an incredible combination here. Marinating the tempeh is also crucial - the Chile-Garlic Sauce not only gives the tempeh itself a world of flavor, but it also acts as the main flavor throughout the entire dish.

Oh, and P.S.: This is one of those dishes where the leftovers are even better than the original serving. So get ready for some epic work lunches this week.

Not into tempeh? Substitute it for tofu, chicken, or shrimp - any of the above would work wonderfully here.

Tell me: Are you a rice fan? Or are you just as ready for a "rice hiatus" as I am?

The Bye and Bye | NE Portland

You know those restaurants where, before even taking your last bite, you vow to visit again soon? Yeah...that happened to us at Bye and Bye.

Located right up the street from one of our favorite Portland breweries, Bye and Bye features all-vegetarian eats in a casual yet oh-so-Portland setting. You order at the counter and take your order number to the table of your choice, which, for us on this sunny day, was at one of their outdoor, dog-friendly picnic tables.

Ice cold pints of Engelberg Pilsner - from Portland's own Upright Brewing - started the meal off right.

For our meals, I went for the Weeping Tiger Sandwich ($9), made with tofu cutlets, lettuce, tomato, onion, avocado, jalapeño, and Sriracha and miso mayo on Grand Central bread.

Z went for the BBQ Brussel Bowl ($9), made with BBQ tofu, Brussels sprouts, and brown rice - and he opted to add fresh avocado for a well-worth-it extra dollar.

Um...the only way to say this is that every bite - of both of our meals - was next to perfect. My tofu was seasoned and cooked perfectly, and everything down to the chips and salsa on the side was spot-on and delicious. Z also raved about his BBQ bowl for the remainder of the night, enamored with the well-seasoned rice (which he's typically not a fan of) and the ideally cooked and sauced tofu.

After our delectable meals, we took the quick walk over to Great Notion for a few more brews before Game of Thrones. Perfect Sunday indeed.

My only gripe? I haven't visited here sooner!

Where was the last almost-perfect meal you had?

Veggie-Packed Thai Red Curry

After this last week and a half, my body is in desperate need of vegetables.

For a full straight week, I ate every meal out - Z and I traveled to San Francisco for work (and play - more on that later), and then my parents came to Portland for a long, delightful weekend. And while all of that was too much fun, it's time for me to get back on track - and remind my body that vegetables exist.

I actually made this dish before we left for San Francisco, but it's a fitting recipe for my much-needed detox, and for your impending bathing suit season. (Or, you know, your need to just want to eat healthy every once and a while). This dish is nutritious, filling, and oh-so easy to make during the week - with great lunch leftovers to boot.

Veggie-Packed Thai Red Curry
Yields: 4 servings
Adapted from Cookie + Kate
-2 tablespoons extra virgin olive oil
-1 medium yellow onion, diced
-1 tablespoon finely grated fresh ginger
-2 cloves garlic, minced
-2 red bell peppers, sliced into thin 2-inch long strips
-3 medium-size carrots, peeled and chopped (I used rainbow carrots)
-2 tablespoons Thai red curry paste
-1 14-ounce can light coconut milk
-1 1/2 cups packed baby kale
-1 1/2 teaspoons granulated sugar
-1 15-ounce can chickpeas, drained and rinsed

-Salt and black pepper, to taste

-Splash of low-sodium soy sauce*
-Splash of rice vinegar
-1 cup cooked Basmati rice
-Handful of chopped fresh cilantro, for garnish

Directions:
1.) In a large skillet, heat olive oil over medium heat. Add the onion and cook until softened and barely translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, stirring constantly.
2.) Add the bell peppers and carrots and cook until they are fork-tender, 3 to 5 minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
3.) Add the coconut milk and kale to the pan along with 3/4 cup water and sugar. Bring the mixture to a simmer over medium heat. Reduce heat and add chickpeas, salt, and black pepper. Simmer on low heat until the peppers, carrots, and kale have softened to your liking, about 5 to 10 minutes.
4.) Remove the curry from heat and season with soy sauce and rice vinegar. Taste and season with salt and pepper as needed. Evenly divide rice and curry into bowls and garnish with chopped cilantro.

*In my rushed weeknight state, I accidentally added a splash of Balsamic vinegar instead of soy sauce. It came out fine, but just be sure to read your labels before adding. ;)



Ah, vegetables! And home-cooking! How I have missed you.

What have you been up to lately?

Baked Falafel Bowls with Tahini Sauce {Vegan}

I'm not usually a fan of having the same dinner two nights in a row, so when I do, you know the dish has got to be good.

And these Baked Falafel Bowls with Tahini Sauce was one such dish I threw down my gullet in two consecutive nights.

Flavorful, crispy-on-the-outside falafel mixed with your choice of vegetables, a grain, homemade pickles (if you are so [smartly] inclined), and a super easy, homemade tahini sauce that will make the sesame angels sing.

Oh, and no matter which way you prepare this versatile dish, just be sure it's vibrant and eat-with-your-eyes-first-approved.

Got me? Good. :)

Baked Falafel Bowls with Tahini Sauce
Yields: 3 servings
Falafel:
-2 cups fresh parsley, roughly chopped
-3 large cloves garlic, peeled
-Juice of 1 lemon
-1/4 cup raw walnuts
-1 1/4 teaspoon ground cumin
-1/4 teaspoon ground coriander
-Pinch of cayenne (optional)
-Salt and black pepper, to taste
-1 15-ounce can chickpeas, drained and rinsed
-Generous drizzle of extra virgin olive oil

Tahini Sauce:
Adapted slightly from Minimalist Baker
-1/4 cup tahini
-1/2 tablespoon good maple syrup
-Juice of 1/2 a lemon
-3 tablespoons hot water to thin

Directions:
1.) Add parsley, garlic, lemon juice, walnuts, cumin, coriander, cayenne, salt, and black pepper to a food processor and mix to combine. Add chickpeas and olive oil, and pulse until incorporated and mostly smooth (some leftover chunks are A-OK).
2.) Transfer chickpea mixture to a mixing bowl. Stir to ensure everything is well combined. Using your hands, form mixture into 9 small patties, roughly 1/2-inch thick.
3.) Place falafel onto a non-stick baking sheet and refrigerate for 15 minutes (to help them firm up). Preheat oven to 375 degrees F.
4.) Once oven is preheated, bake falafel for 30-40 minutes, or until crispy and golden brown on each side - flipping once halfway through.
5.) While falafel cooks, prepare tahini sauce by whisking all of the above ingredients together (except water) in a small bowl. Add up to 3 tablespoons hot water until a pourable sauce is formed. Place in fridge, covered, until ready to use.

*For making these into a bowl, I simply plated the three falafel (per serving) with a handful each of arugula, sliced grape tomatoes, leftover pickled vegetables, and about 1/2 cup prepared rice. I then drizzled everything with the tahini sauce. However, the vegetables and toppings are completely versatile, so feel free to throw in whatever vegetables you have on-hand!

*Also: the falafel can dry up the longer they cook, and become crumbly. Definitely watch them closer to the 30-minute mark - if they're golden brown on each side, they can come out and be devoured.

Um, the best part about these bowls? It was just barely 90 degrees here in Portland when I threw them together. Despite having the oven on for the falafel, being able to throw everything else ready to go into bowls was perfect for such a hot evening. (Tip to you and me: Make the falafel ahead of time, during the cooler hours, and dinner will be even easier/less sweaty).

What's your favorite everything-served-in-one-bowl dinner? 

Quick Pickled Vegetables

Five years ago, if you told me I'd be obsessed today with pickling allthethings, I'd tell you you're crazy.

I've always loved pickled cucumbers, but pickled...well, ANYTHING else? Gross.

I'm not exactly sure where the transformation happened, but all I know is somewhere along the way, I became the opposite of my old I-hate-anything-besides-pickled-cucumbers self. And now: enter my latest obsession.

Z and I vowed last week to experiment with pickling more things at home (we've only dabbled in this before), and I'm happy to say, our first big batch of pickled goodness turned out awesome. Oh, and the whole process is super freakin' easy.

Here's how to make bomb dot com [and quick] pickled vegetables.

Quick Pickled Vegetables
Yields: About 1.5 Liters of pickles
-Your choice of vegetables - we used 1 bunch of radishes, sliced thinly; 2 large carrots, peeled and cut into coins; 1 jalapeno, sliced; 1 bunch asparagus, fibrous parts removed and stalks cut in half, just so they fit in my container; 1/2 yellow onion, sliced. (This amount of vegetables was just about perfect for the amount of vinegar, etc. below).
-2 cups water
-1 cup granulated sugar
-1 1/2 cups white wine vinegar*
-1 1/2 cups lite rice vinegar
-3 tablespoons salt
-3 large cloves garlic, sliced thinly lengthwise
-2 tablespoons dill weed

*Note: I only used the rice vinegar because I ran out of white wine vinegar. The rice vinegar made our pickles a bit sweeter, which we actually liked, especially because of the jalapeno. But, if you'd rather have a less sweet pickle, use 3 cups white wine vinegar.

Directions:
1.) Place all of your prepped vegetables in jars or containers with tight-fitting lids (lids can go on later). We put the asparagus and onion in one container; the remaining vegetables in the other, but you can mix it up however you wish!
2.) In a pot, mix together water, sugar, vinegars, salt, garlic, and dill weed. Bring the mixture to a boil. Once boiling, pour the hot liquid evenly over the prepped vegetables. (If you're using plastic containers like I did, place your prepped veggies in a heat-friendly bowl first, so the boiling liquid doesn't melt your container). Let the vegetables come to room temperature, then place in the fridge with lids tightly on. Your pickles should be ready to go within 24-48 hours, and will stay in the fridge for several weeks

So far, we've enjoyed the pickled radishes and carrots on Spicy Seitan Tacos, and plan to use them on a cheese board this weekend. The pickled asparagus? That's going into homemade Bloody Marys on Saturday morning!

But really...pickled vegetables are so damn versatile. Dress up sandwiches, burgers, nachos, salads, etc. (I could go on forever). Or, do like I've done all morning and just pop those tasty suckers in your mouth, all by their lonesome. The possibilities are endless, people.

What's your favorite pickled vegetable/fruit/ingredient? Our next adventure is to pickle grapes!

Chile-Garlic Tofu

Spicy chile sauce poured over crispy tofu, with plenty of garlic to liven the palate party. That's what we're talking about today, folks.

Real talk: When tofu is prepared incorrectly, it can be...well, bland. Which is why I almost always marinate and/or season my tofu well before I get cookin'.

In this recipe, tofu is smothered in a spicy, garlic-y, delectable sauce before being pan-fried and smothered some more in that same dang addictive sauce - ensuring each bite is infused with the utmost flavor. 

...Did I mention I love this sauce?

Chile-Garlic Tofu

Yields: 2 servings
-14 ounces extra firm tofu, drained

-2 cloves garlic, minced 

-3 tablespoons vegetable oil, divided

-2 tablespoons Sriracha
-4 tablespoons honey
-3 teaspoons low-sodium soy sauce

-Salt and black pepper, to taste

Directions:

1.) Using a tofu press (or a heavy pot), press tofu to extract most of its excess liquid, about 20-30 minutes. (This will also help the tofu crisp up in the pan!).

2.) In a small saucepan, heat 1 tablespoon oil over medium-low heat. Add garlic and sautee for about 30 to 60 seconds, or until softened and fragrant. Set aside.

3.) In a small bowl, whisk together the Sriracha, honey, soy sauce, and garlic. Season with salt and pepper. 

4.) Cut pressed tofu into half inch-thick pieces. Pour half of the chile sauce over the pieces, ensuring each tofu "steak" is well-coated. Cover with plastic wrap and place in refrigerator for at least 30 minutes.

5.) After 30 minutes, heat remaining 2 tablespoons of oil in a large saute pan over medium-high heat. Add tofu slices and cook for about five minutes on each side, or until lightly browned. Serve tofu slices with remaining [addictive] sauce poured over them.

Served alongside some broccolini (with extra garlic, of course), this ended up being a super flavorful, healthy, and simple weeknight dinner.

Do you always marinate and/or season your tofu before cooking?

Panang Tofu Curry

Spicy Thai chile sauce. Creamy coconut milk. A truck-load of vegetables (basically). Protein-packed tofu.

This was one of those "winner of a dishes" in our house last week. I could easily make this on a regular basis, substituting whatever vegetables and proteins I have on-hand. It's super versatile, super delicious, and super easy to throw together. And, bonus: it's also super good for you.

Can I get an amen??

Panang Tofu Curry
Yields: 4-6 servings
-2 tablespoons olive oil
-1/2 large yellow onion (or 1 small), diced
-1 tablespoon finely grated peeled ginger
-3 garlic cloves, finely chopped
-1/4 cup crunchy peanut butter
-2 teaspoons turmeric
-1 teaspoon ground cumin
-Pinch of cayenne (optional)
-1 teaspoon Thai chile paste
-1 cup water
-1 14-ounce can light coconut milk
-Juice of 1 lime + 1 teaspoon finely grated lime peel
-1 tablespoon light brown sugar
-Salt and black pepper
-1 14-ounce package organic firm tofu, drained, and cut into 1-inch cubes
-3 medium carrots, peeled
-1 large red bell pepper, roughly chopped
-1 cup frozen peas
-1 1/2 cups cooked Basmati rice and fresh cilantro, for serving

Directions:
1.) Heat oil in a large saute pan over medium-high heat. Add onion, ginger, and garlic; cook until onion is tender, about 6 minutes. Add peanut butter, turmeric, cumin, cayenne, and chile paste; stir until fragrant, 1 to 2 minutes.
2.) Whisk in 1 cup water, then add coconut milk, lime juice and peel, and brown sugar; bring to a low boil. Season with salt and black pepper.
3.) Reduce heat to medium and add tofu, carrots, bell pepper, and peas; cook until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring, about 20 minutes. Taste, and add additional salt and pepper as needed.
4.) Serve over Basmati rice and garnish with fresh cilantro.

Creamy, spicy, packed with flavor/nutrients/protein. AND super easy to throw together? This is the ideal [vegan] weekday meal, my friends.

What's your idea of an ideal weekday meal?

Easy Homemade Vegetable Stock

Homemade vegetable stock = literally the easiest thing ever.

The hardest part is remembering to keep vegetable scraps and throw them in the freezer. All in one big freezer bag. Once you start, it gets easier. It's just remembering those first couple of times.

See...back in the day, I used to reply on recipes on the interwebs that told me I needed a whole onion, a whole leek, whole carrots, etc. etc. etc. in order to make a delicious stock. And while those whole ingredients may make the stock richer (maybe?), making use of vegetable scraps that usually just end up in the garbage still yielded a divine pot of stock. Not wasting perfectly usable food + having a much better ingredient (with much less sodium) than the store-bought versions is a win-win in my book.

Here's how easy stock is to make:

Step 1: Save any and all vegetable scraps over the course of a few weeks, or until you have a large freezer bag (at least) full. Some items I saved: onion "butts" and skins; carrot greens and tops; herbs that were only a day or two from going bad, but were still good enough to save; asparagus bottoms (the ones you snap off and discard, typically); and so on. Really, any vegetable scrap you have leftover...save it! It will only add more flavor to your stock.

Step 2: Once you have a large freezer bag full of the good stuff, it's time to make your stock. Rinse all of the frozen vegetable "leftovers," and then place them in a large soup pot. Cover the vegetables with water (the less water you add, the more rich your stock will be, but just be sure the water covers the vegetables by at least one inch regardless). Season liberally with salt and black pepper.

Step 3: Bring the pot to a boil; reduce heat to simmer and let simmer for one hour (it can go even longer if you'd like it to; more time will only make it taste better!).

Step 4: Take the pot off the stove. Set your strainer over a big bowl and line it with cheese cloth or coffee filters. Pour the stock through. Divide the stock into storage containers, cool completely, and then freeze (or refrigerate, if using within a day or two).

See how easy that is??

Here's some soup inspiration for when your stock is ready:

-Vegan Where's the Beef? Stew
-Detox Vegetable Soup
-Spiced Chickpea and Quinoa Soup

Where's the Beef? Stew

Growing up, my Mom made beef stew often on the winter weekends. I remember loving how the house smelled while her beef stew bubbled away in the Crockpot all day long.

Although I no longer eat beef (or any meat besides seafood!), I still crave my Mom's beef stew this time of year. The dreary, cloudy days here in Portland have only taken my craving to the next level...which inspired this vegan beef-less stew recipe. It's not built off my Mom's recipe, but it sure is delicious (and the leftovers are even better).

If you're looking for a lighter version of the traditional beef stew, this recipe's for you.

Where's the Beef? Stew
Yields: 6-8 servings
-2 tablespoons extra virgin olive oil
-1 large yellow, diced
-3 celery ribs celery, chopped
-3 medium carrots, peeled and chopped
-2 portabella mushrooms, cut into 3/4-inch pieces
-3 large cloves garlic, peeled and minced
-4 cups low-sodium vegetable broth + 1 cup water
-2 pounds Yukon Gold potatoes, cut into 3/4-inch pieces
-1/4 cup tomato paste
-Dried thyme (about 1/2 teaspoon)
-Dried tarragon (about 1/2 teaspoon)
-1 teaspoon smoked paprika
-2 teaspoons finely chopped fresh rosemary
-1 1/2 cups frozen green peas, thawed
-Salt and black pepper, to taste

Directions:
1.) Heat oil in a large pot over medium-high heat. Add the onion, celery, and carrots, and cook for 7 to 8 minutes, or until the onions begin to brown slightly, stirring frequently.
2.) Stir in the mushrooms and garlic, and continue to cook for an additional 5 minutes.
3.) Add the vegetable broth, water, potatoes, tomato paste, dried herbs, and smoked paprika. Bring to a boil, and then reduce heat to low (not a simmer!). Stir in the rosemary and cook covered for 15 minutes, stirring occasionally. Add the peas, and cook for 5 minutes more, or until the carrots and potatoes are tender.
4.) Taste the soup, and season with salt and pepper as needed. Ladle stew into bowls and drizzle each serving with a tiny bit of olive oil for extra flavor.

Chock-full of hearty potatoes, mushrooms, and a slew of other nutrient-rich vegetables - plus the slight smokiness from the paprika and the hit of fresh rosemary in each bite - this vegan version of one of my favorite winter soups is on-point.

The only thing you need now is some rustic bread to dip into it!

What's your favorite winter comfort meal? 

Veggie-Packed Red Lentil Dal {Vegan}

We spent a quick four days in Boston last weekend to watch our good friends get married (and to watch Z preside over their wedding!). It was a whirlwind trip, filled with lots of friends, family, and way too much food and booze. By the time we got home late Monday night, I was ready for a diet (and a good night's sleep). After waking up Tuesday, I laughed off the "diet" idea, but still was craving something nutritious. And with that, this dish was born.

Veggie-Packed Red Lentil Dal

Yields: 4 generous servings

-2 tablespoons extra virgin olive oil

-1 medium yellow onion, diced

-3 large garlic cloves, minced

-1 tablespoon freshly grated ginger

-3 large carrots, peeled and diced 

-Curry powder

-Ground cumin

-Ground turmeric

-Pinch of cayenne

-1 14-ounce can light coconut milk

-1 15-ounce can diced tomatoes

-1/2 cup frozen peas

-1 1/2 cups dried red lentils

-2 cups low-sodium vegetable broth, plus more if needed to thin the sauce

-Salt and black pepper, to taste

-1 5-ounce package baby spinach

-Chopped cilantro, for garnish (optional)

-Basmati rice and warm naan, for serving

Directions:

1.) Add the oil in a large pot over medium heat. Add the onion, garlic, and a pinch of salt and cook for 4-5 minutes, stirring occasionally, until softened.

2.) Stir in the ginger and carrots, and continue cooking for another few minutes over medium heat.

Add the curry powder, cumin, turmeric, and cayenne. Stir well and cook for just a minute, until fragrant.

3.) Pick over and rinse the lentils in a fine mesh sieve. (Or, place a paper towel over a strainer and rinse them that way). Stir in the can of coconut milk, diced tomatoes, peas, lentils, broth, salt, and black pepper. Bring to a simmer and then reduce heat to medium-low. Cook, covered with the lid slightly ajar, for about 15-20 minutes, or until the lentils and carrots are tender. Stir occasionally to prevent the lentils from sticking to the bottom of the pan. (At this point, feel free to stir in a bit more broth if you'd like a slightly thinner consistency). After cooking, stir in all of the spinach until wilted.

4.) Serve garnished with cilantro and over Basmati rice, with warm naan on the side.

I love Indian food for a lot of reasons, but the aromatic spices, tons of vegetables, and protein-packed lentils really did it for me with this dish. As always, I never actually measure my spices, so just add sparingly at first and taste along the way to make sure the dish is at the spice and flavor level you want. 

What's your favorite veggie-packed meal? 

No-Bake Peanut Butter-Nutella Energy Bites

For years, my go-to "healthy" snack was LARABARS. I loved them because they contain only a few, legible ingredients; they're tasty; and there are a ton of flavors, making my weekly haul consistently varied. But as time went on, I began to discover that LARABARS never filled me up - they do have quite a bit of [natural] sugar in them. And, as an extra bummer, they're also quite expensive.

Over the last few weeks, I've become especially interested in finding a more satiating (and cheaper) alternative. So, when I stumbled upon these No-Bake Energy Bites from Gimme Some Oven, I was immediately inspired.

I tweaked the recipe to include what I already had in my kitchen, while still keeping these bites healthy and low on sugar. I also added just a teeny bit of Nutella for flavor, but the peanut butter and oatmeal are the stars here. These have been the perfect treat to pop before or after a workout, and have also been enjoyed with a cup of coffee as I try and wake up my brain for the work day.

No-Bake Peanut Butter-Nutella Energy Bites
Yields: 12 balls
-1 cup old-fashioned oats
-1/4 cup unsweetened coconut flakes
-1/2 cup crunchy peanut butter (or smooth, if you prefer)
-1 teaspoon Nutella
-2 tablespoons honey
-Pinch of sea salt

Directions:
1.) Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.
2.) Once chilled, roll into balls about 1-1.5" in diameter. Store in an airtight container and keep refrigerated for up to 1 week.

Easy to make, packed with protein, and tastes like a treat? Count me in!

What's your favorite pre- or post-workout snack to have?