Asian Noodle Salad

Asian Sauce

• 1/3 c fresh orange juice
• zest of 1 orange
• 2 T fresh lime juice
• the zest of 1 lime
• 1/3 c creamy peanut butter
• 2 T rice vinegar
• 1 t sesame oil
• 1 t soy sauce
• 2 T chopped peeled fresh ginger
• 2 garlic cloves, peeled
• 2 t crushed red pepper flakes, divided
• peanuts for topping (optional)

Noodles

• 8 oz noodles, broken in 1/3's 
• 2 c (loosely packed) mixed baby greens
• 1 small head of bok choy, coarsely chopped
• 1 small cucumber, coarsely chopped
• 1 red pepper, cut into thin strips
• 3 scallions, chopped
• 1/3 c chopped fresh cilantro
• 2 T chopped fresh mint
• 1/2 c roasted salted peanuts
• salt and pepper, to taste

I didn't get a pic of these noodles with their delightful peanut sauce on them because I was afraid it would look not so pretty, however the sauce was the star of the show.  This is a definite make again!

Blend your sauce ingredients together until smooth.  This can be made ahead of time and stored in the fridge.

Bring a pot of water to boil and cook until al dente.  Drain and rinse with cold water to stop the cooking.  In a salad bowl add your greens, bok choy, cucumber, red pepper, scallions, cilantro and mint.  Top with 1 tsp. red pepper, noodles, peanut sauce and peanuts.  Season to taste with black pepper.  Yum, yum, yummers!

Chickpea Burgers with Tahini Sauce

Main Dish Ingredients:

• 1 15 oz. can chickpeas, drained and rinsed well
• 1 yellow onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 2 tablespoons tahini
• 1 1/2 to 2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 teaspoon lemon juice
• 1 teaspoon baking powder
• 1 cup plain bread crumbs
• 4 buns or pita pockets

Tahini Sauce:

One 6 oz. container plain nondairy yogurt (I couldn't find any, but used unsweetened almond milk)

1 to 2 tablespoon tahini

1/2 cucumber, peeled, seeded, and finely chopped

1 to 2 teaspoon lemon juice

1 teaspoon finely minced fresh parsley

Salt and pepper to taste

Side Dish:

2 medium sweet potatoes 

Preheat your oven to 400 degrees.  Blend the chickpeas in a food processor until your form a thick paste.  Add in the onion, lemon juice, cayenne pepper and baking powder.  Add in bread crumbs until the mixture holds together.  Shape into patties and place on a nonstick cooking sheet.  Bake for 10-12 minutes until golden brown.  Flip over and cook for another 10 minutes.  

Make your tahini sauce while your patties are cooking.  I could not find the non-dairy yogurt and substituted unsweetened almond milk, which I knew would make the sauce much more runny.  If you like, you can use a regular greek yogurt to get that creamy tahini sauce consistency.  Combine and process all of your ingredients and top your burger with your tasty tahini sauce!    Slice your sweet potatoes into thin fry shapes and bake in oven with patties until cooked through (mine took about 15 minutes).  Add lettuce and tomatoes to your patty and enjoy.

Vegan Tacos

Main Dish Ingredients:

• 1 15 oz. can black beans
• 1 package of tortilla wraps
• 1 package taco seasoning
• 1 tomato
• 1/2 onion
• 1 bell pepper (color of your choice)
• fresh salsa
• cilantro

Side Dish Ingredients:

• 1 avocado
• cumin spice to taste
• fresh salsa
• 1 cup wild rice

In a nonstick pan, throw in your black beans and mash about half of them to create a thick black bean paste.  Add in your taco seasoning and the amount of water the seasoning packet instructs.  Throw in your pepper and garlic and sauté until slightly browned.  Once the mixture has absorbed the liquid it's ready to be placed on a tortilla and covered with onions, tomatoes, cilantro and any other taco condiments that you enjoy.

I love making a side of guacamole by slicing up an avocado and mixing in some fresh salsa with a little bit of cumin spice.  This goes well on the taco and as a side.  :)

Throw the rice into a pot of water and cook according to directions.  Once it has cooked add in some salsa to taste and perhaps a bit of cumin as well.  Taco, guacamole and rice- oh, nom nom nom!

Pesto Primavera

Main Dish Ingredients:

• 16 ounces whole wheat rotini or other spiral pasta
• 1 bunch broccoli, cut into small florets
• 1 medium zucchini, halved lengthwise and sliced into 1/4-inch slices
• 1/8 cup sliced almonds
• 2-3 cloves garlic
• 2 tablespoons nutritional yeast
• 2-3 cups fresh basil, packed
• 2 teaspoons lemon juice
• 1/2 12-ounce package lite tofu
• 1 tsp. salt
• 1 15 oz. can chickpeas, drained and rinsed well
• 1 large tomato, diced
• additional salt & pepper, to taste

This pesto pasta is rich and creamy but completely without parmesan and full of veggies and protein from the chickpeas.

Bring a large pot of water to boil and add your pasta.  Cook at a boil for about 6 minutes.  Add the broccoli and cook for another 4 minutes.  Add the zucchini and cook for another minute, or until pasta is al dente.  Remove from the stove and rinse in a colander under cold water.  Add to a serving bowl.

While your pasta is cooking, make your pesto sauce.  Chop the almonds, garlic and nutritional yeast in a food processor.  Add the basil, lemon and tofu until smooth.  Add salt and process to combine.  

Stir the pesto sauce and stir into the pasta and vegetables.  Add the chickpeas, diced tomato and salt and pepper to taste.  Serve right away or chilled and garnish with sliced almonds if desired.

Recipe from fatfreevegan.com

Chickpea Noodle Soup

Main Dish Ingredients:

• 10 cups water (or split the liquid half water/half veggie broth- I used only water)
• 1 tbsp. salt
• 1/2 tsp. garlic powder
• 1 lb. pasta (I'd like to try this with spinach spaghetti but here used regular spaghetti)
• 2 15 oz. cans chickpeas, drained and rinsed well
• black pepper to taste

Easiest meal ever!  And surprisingly a comfort soup/noodle dish that I will certainly be craving this fall and winter.  The ingredients are few and basic and can usually be found stocked in my pantry and the meal comes together in no time.

In a large pot bring your water to a boil- you may wish to mix your water with veggie broth but it really doesn't need it and water is free whereas veggie broth isn't cheap!  Add salt, garlic powder and pasta and reduce your heat to medium high.  Add chickpeas and continue to cook at a low boil for another 10 minutes.  Season to taste with black pepper and serve up a large bowl.  Your water may soak up into your noodles leaving you with just a chickpea noodle dish later on, but that's tasty too!  :)

Recipe slightly altered from the amazing fresh365online.com

Grocery List (Week 7)

This week I'm stepping into the vegan world of no meats, no dairy, no cheese.  There's plenty of beans, pasta and flavorful spices, though!  :)  I'm excited and ready, so here's what we're having.


Mon:  Chickpea Noodle Soup
Tues: Pesto Pasta Primavera
Wed: Tacos
Thurs: Chickpea Burgers with Tahini Sauce
Fri: Asian Noodles 


And here's what you'll need.  You probably have many of these items already in your fridge and pantry, but double check!  I've included how much of each of these items you'll need in case you have some in your pantry but are not sure if it will be enough for the recipes.  Hope it helps!
*These recipes usually make between 4-6 servings which is fine for my little family.  If you have a larger family you may want to up your ingredients.* 


Produce:

• 2 onions
• 2 cups mixed baby greens 
• 1 small head bok choy
• 2 small cucumbers
• 2 bell peppers (at least 1 red)
• 8 cloves garlic
• fresh parsley
• 5 tsp. lemon juice
• 1 bunch broccoli
• 1 meduim zucchini
• 2-3 cups fresh basil
• 2 large tomatos
• 1 avocado
• fresh salsa
• scallions (optional)
• cilantro
• mint
• oranges (or 1/3 cup orange juice)
• lime juice
• fresh ginger

Dairy:

• greek yogurt OR a non-dairy yogurt in keeping with the vegan diet- if you can find this

Spices:

• cumin
• ground coriander
• salt
• black pepper
• cayenne pepper
• garlic powder
• taco seasoning
• red pepper flakes

Around the Aisle:

• 4 15 oz. can chickpeas
• 1 15 oz. can black beans
• 2 tbsp. tahini
• 1 tsp. baking powder
• 1 cup plain bread crumbs
• 4 whole wheat buns or pita pockets
• 16 oz. whole wheat rotini
• 2 boxes spaghetti
• 1/8 cup sliced almonds
• nutritional yeast
• 1.2 12 oz. package silken tofu
• olive oil
• 1 1/2 cups frozen corn
• tortilla shells (soft or hard)
• salted peanuts
• rice vinegar
• sesame oil
• soy sauce

Moroccan Cinnamon Beef

Main Dish Ingredients:

• 14 oz. can low sodium beef broth
• 1 cup water
• 3 tbsp. tomato paste
• 1 1/2 tsp. cinnamon
• 1/2 tsp. cumin
• 1/2 tsp. curry powder
• 1/8 tsp. ground cloves
• 2 tsp. olive oil, divided
• 1 cup coarsely chopped onion
• 1/2 cup chopped celery
• 3 garlic cloves, minced
• 1 1/2 lbs. boneless top sirloin, trimmed and cut into 1 inch cubes
• 2 tbsp. whole wheat OR all purpose flour
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 1/2 cups water
• 1 cup uncooked couscous
• 1/3 cup sliced green onions

Side Dish Ingredients:

• fresh brussel sprouts
• 1 tsp. olive oil

Oh. My.  The smell in my house was like a delightful Moroccan market.  Well, I've never actually been to an Moroccan market but it's what I would imagine it to smell like.  The sweet cinnamon and cloves mixed with the curry was such an unusual aroma and I loved it.  The meal didn't disappoint either.  Since we're now trying to go meatless, I might try this recipe again with firm tofu.  I'm sure husband is rolling his eyes right now and chanting "beef, beef".

Combine your first 7 ingredients in a medium bowl and mix well using a whisk.  Heat 1 tsp. oil in a pan over medium high heat.  Add onion, celery and garlic and sauté for about 5 minutes, until tender.  Remove from the pan and set aside.  

Heat the other tsp. of oil in pan over medium high heat and add your beef (tofu?).  Cook about 8 minutes, or until all sides are browned.  Sprinkle flour over beef and stir until coated.  Slowly add broth mixture and stir until smooth.  Add the sautéed vegetables and salt and pepper.  Bring to a boil and then cover, reduce heat, and simmer for at least 45 minutes, preferably a whole hour, stirring occasionally.

While your beef mixture simmers, bring 1 1/2 cups water to a boil in a medium saucepan and stir in your couscous.  Remove from heat, cover and let stand for 5 minutes or until liquid is absorbed.  Fluff with a fork and keep warm.  Heat another pan with 1 tsp. olive oil over medium high heat and saute your brussel sprouts until warm and slightly browned (or steam them if you prefer).  Serve the beef mixture over couscous and sprinkle each serving with green onions.  Add your brussel sprouts as a side and enjoy!