Indonesian Peanut Sauce and a Noodle Recipe!

Let me just start by saying that these pictures don't do this dish justice. This peanut sauce is rich, creamy, easy to make and oh, so versatile. I actually hated cooking as a child, but I do remember that this is one of the first recipes I wanted to learn how to make. Growing up, my Mom always made it using chicken as the main ingredient, but you can use it in so many ways. This peanut sauce thickens the longer you let it heat over a hot stove, which causes it to stick to every nook and cranny of whatever you pour it over. Delicious, peanut-y goodness in every bite.

I had forgotten about this sauce for a long time and randomly remembered it after botching a different peanut sauce recipe. I could tell as I tried out the new recipe that it wouldn't be nearly as good as the Indonesian Peanut Sauce I grew up eating. It never thickened and therefore wouldn't be able to coat the noodles very well. Thankfully, I soon after remembered this Indonesian Peanut Sauce and found  the recipe saved on a document I had on my computer. Score! Brett noticed such a big difference between the first recipe that I botched and this recipe I'm going to share with you now. I really hope you try it out! I bet you have all of the ingredients already in your fridge.

  

Indonesian Peanut Sauce

(Serves 4)

Ingredients:

For the Peanut Sauce

• 2 tablespoons peanut butter
• 2 tablespoons reduced sodium soy sauce
• 1 1/2 tablespoons agave nectar (or brown sugar)
• 1 tablespoon chopped onion
• 1 tablespoon lemon juice
• 3/4 cup low sodium vegetable broth
• 1 clove garlic, minced
• 1/4 teaspoon crushed red pepper flakes (or to taste)

For the Noodle Dish:

• 4 servings of cooked, whole wheat linguini or any kind of noodle you desire
• Chopped veggies of choice (I like zucchini, bell peppers and broccoli)
• Protein of choice (tofu, tempeh, etc.) cut into bite size pieces

Directions

1. Combine all of the ingredients for the peanut sauce in a bowl and whisk until fairly smooth.
2. Pour the sauce into a skillet over medium heat and whisk often to keep the sauce from sticking or clumping. Let the sauce cook for about 5-10 minutes until it has thickened.
3. For the Noodle dish, saute your chopped veggies and protein in a separate skillet while the peanut sauce thickens.
4. Once the sauce is almost done cooking, add in your veggies, protein and pasta to the peanut sauce. Toss all the ingredients together so that the noodles, veggies and protein can get fully coated with the sauce.
5. Add more red pepper flakes if desired and serve warm!

 

Eat Consciously,

Faith

Vegetable Vegan Lasagna

One of the main reasons I started this blog was to keep track of vegan recipes I've tried or created and to share with others the ones I think are pretty delicious. So far, most of the recipes I've shared are other people's creations or recipes that I've tweaked a little. 

I hoped that as I continued to try out different recipes and do more research on vegan cooking that I would eventually get to the point where I could create my own vegan recipes...ones that are actually edible. While I'm not quite there yet, I CAN tell that my cooking has improved since I started writing this blog, and that's exciting! I've even created a couple of my own recipes that Brett and I would actually eat again. Score.

Going vegan forced me to try cooking with new ingredients. Even more so it forced me to use well known ingredients in new ways. Who knew cashew could be soaked and then blended with liquid to make a creamy sauce? Or that you could use dried fruit to naturally sweeten baked goods? Or that you could get your daily protein from plants? I know a lot of people know these things, but I had no clue.

I've loved the journey so far and lately have been even more encouraged as I've tried stepped out of my "cooking-comfort-zone" and experimented a lot more. This Vegetable Vegan Lasagna is an example of such experimenting, and I must say it turned out pretty delicious. 

I had searched vegan lasagnas, but didn't quite find what I was looking for. So I decided to combine a lot of ideas from different recipes to make my own. This lasagna is really easy and the "ricotta" filling made from tofu, lemon juice and nutritional yeast tastes almost like the real thing. At least in my opinion. Brett loved it too and we both at the whole pan in a couple days. 

Another great thing about this lasagna is that it is really light. You can eat two, whole pieces and still have room for some other sides. 

Unfortunately I have yet to get a nice camera and the lighting in our house isn't good, so these pictures don't do the taste of this lasagna justice. I hope you try it out though and let me know what you think!

Vegetable Vegan Lasagna

(Serves 4-5)

 Ingredients:

· 12 oz. whole wheat lasagna noodles (you’ll only use 9)

· Favorite jar of pasta sauce

· 1/4 cup chopped basil leaves

Filling:

· 1 lb. firm tofu

· 3 tablespoons nutritional yeast

· 2 teaspoon lemon juice

· 1 teaspoon lemon zest

· 1/4 cup chopped parsley

· 1 teaspoon kosher salt (or more to taste)

· 1/4 teaspoon ground black pepper (or more to taste)

Vegetables:

· 1/2 cup chopped onion

· 2 teaspoons minced garlic

· 1 medium zucchini squash, chopped into 1/2 inch pieces

· 1 medium yellow squash, chopped into 1/2 inch pieces

· 4 oz. mushrooms, chopped

· 1/8 teaspoon red pepper flakes (or more to taste)

Directions:

1. Start by bringing a large pot of water to a boil and preheating your oven to 350 degrees.

2. Once the water boils, cook your lasagna noodles according to the directions on the package, 3-4 at a time. While they cook, start on the vegetables and “ricotta” filling.

3. Heat a large skillet to medium heat and spray with non-stick cooking spray.

4. Sautee the onions and the garlic until the onions are soft. Then add in the rest of the vegetable ingredients and saute until they are cooked through but still a little crisp.

5. As your vegetables cook, make the filling.

6. Place all of the filling ingredients in a food processor and process until smooth. You can add more salt, pepper or nutritional yeast to your taste.

7. One you have all three elements prepped you can assemble the lasagna.

8. Using a 9 x 13 inch pan, spread about 1/4 of your pasta sauce on the bottom. Then lay three cooked, pasta noodles across the bottom to cover the whole pan. (If your noodles are short, you may need to cook one or two extra to cover the short ends.) Then spread half of the filling over the noodles and top with half of the cooked vegetables. Repeat again: sauce, noodles, filling, vegetables.

9. Finish the lasagna off with another layer of noodles and some pasta sauce.

10. Cover with aluminum foil and bake for about 15-20 minutes. Then remove the foil and bake for another 10 minutes or until heated through.

11. Cut into large pieces and dig in!

Note: You can easily double this recipe and just make a thicker lasagna which will serve about 8-10 people. When I make this recipe, I usually cut the lasagna into 9 pieces and people can eat two pieces each since it's so light. 

Blend all of the filling ingredients together to make your "ricotta" filling.

Choose your favorite jar of marinara sauce or make your own!

Start layering: sauce, noodles, filling and then veggies.

Finish with some more sauce on top!

Eat Consciously,

     Faith

Brussels Sprout and Tempeh Noodles

Now that meat isn't an option and I'm forced to eat more vegetables, I'm realizing just how many vegetables I've never tried before, let alone given a second glance at the grocery store. So I've decided that I want to cook with a new vegetable each week. I found a recipe for a stir-fry using Brussels sprouts and tempeh and figured I'd give it a try. I've never eaten Brussels sprouts before or tempeh, so this was a pretty bold undertaking. 

To be honest, I wasn't sure how I felt about this recipe at first, but after making a few changes and adding some extra sauteed and steamed veggies, It grew on me and I found myself loving it. It's a recipe that I'll definitely make again and continue to experiment with. 

This recipe is so easy too. It's ready in about a half hour and you can use whatever noodles or veggies you have in your house. But I definitely suggest trying out this version with Brussels sprouts and tempeh. If you give it a go, let me know what you think!

Brussels Sprout and Tempeh Noodles

(Makes 6 servings)

 Ingredients:

· 1 clove garlic

· 3 tablespoons soy sauce

· 2 tablespoons rice vinegar

· 1 tablespoon agave nectar or maple syrup

· 1 teaspoon sriracha

· 8 ounces tempeh, cut into bite size chunks

· 1.5—2 teaspoons sesame oil*

· 1 pound Brussels sprouts, halved lengthwise and sliced thinly

· 8 ounces soba noodles (or brown rice noodles),

   cooked according to the package directions

· 4 whole carrots, cut on the diagonal and steamed

· 8 ounce mushrooms, sliced and sautéed

· Sriracha and sliced green onion to taste

*You can add more oil if you desire, or use PAM or water to keep the sprouts from sticking to the pan.

Directions:

1. In a bowl, whisk together the garlic, soy sauce, rice vinegar, sweetener, and sriracha.

2. Add the cubed pieces of tempeh to the marinade and stir until the tempeh has been covered with the sauce. Place in the fridge as you prepare the Brussels sprouts. (Don’t let the marinate longer than a half hour or they will soak up all the sauce.)

3. Heat the sesame oil in a large skillet on medium-high heat. Add the Brussels sprouts and let them cook about five minutes until they soften and begin to brown.

4. Add in the tempeh (keep the marinade separate for later) to the Brussels sprouts and cook about three more minutes until the tempeh is heated through.

5. Remove from the heat and add in the noodles, steamed carrots and sautéed mushrooms and pour over the remaining sauce. Mix well so that the sauce flavors all the veggies and noodles.

6. Individually add more sriracha sauce to taste and top with green onion.

Notes: Adapted from here.

How have I never cooked with these beauts before?!

Cube your tempeh and let it marinade in the fridge while you prepare the other veggies.

Cut each Brussels sprout vertically before thinly slicing.

Wait until the tempeh is heated through to add the noodles, extra veggies and marinade.

Eat Consciously,

     Faith

Edamame Pesto (Oil and Nut Free)

Wow.

Wow!

That's what I kept saying while I was sneaking taste tests of this pesto as I made it last night. I was so surprised at how closely it tasted like classic pesto, even without all the oil and nuts. Even better, this pesto is chalk-full of protein and is as easy to make as pushing a button - seriously that's really all it takes. 

As I continue to buy and experiment with new ingredients, I amazed at all the easy ways there are to get protein other than meat and dairy. While a bowl of pasta and pesto isn't everyone's first idea of a protein packed meal, if you eat 1/4 of this recipe you'll get more than 10 grams of protein. Not too shabby. 

Try it out and let me know what you think!

Edamame Pesto

(Makes 4 –6 servings)

 Ingredients:

· 1 cup packed basil

· 2 cloves garlic

· 1 14 oz. frozen bag of shelled edamame, thawed

· 1/2—3/4 cup vegetable broth

· 2 tablespoons lemon juice, freshly squeezed

· 2 tablespoons nutritional yeast

· 1/2 teaspoon sea salt

Directions:

1. Place the basil and garlic in a food processor and pulse until the basil is well chopped.

2. Add in the remaining ingredients and process until relatively smooth, occasionally stopping to push down the mixture from the sides of the processor with a spatula.

3. Serve with pasta or use as a spread for sandwiches!

Notes: Adapted from here.

Such a beautiful, bright green.

I ate my pesto with wheat linguine and sauteed mushrooms. Mmm.

You can use it as a spread on a veggie sandwich.

Or add it to some raw "pasta" using zucchini and carrots that have been peeled into long, thin strips!

Nutrition for 1/6: Cals: 91; Fat: 2g; Carbs: 9.5; Fiber: 4.1g; Sugars: 0g; Protein: 7g

Eat Consciously,

     Faith

Acorn Squash "Alfredo" Sauce with Penne Pasta

This weekend one of my husband's friends who was a groomsmen in our wedding came to visit. It was the first time we've ever had anyone from out of town stay over in our little apartment and it was a blast. We took him to see downtown Orlando and spent two days at Cocoa Beach using a free night stay at the Ron Jon Resort that Brett and I scored for for sitting through a 90 minute tour a few weeks ago. What a relaxing weekend.

But I gotta say that I always get nervous cooking new vegan meals for guests, because I still feel like I'm still in the experimental, "what-the-heck-am-I-doing" phase of vegan cooking. Saturday night we ended up eating here at the house which meant I had to try out a new recipe. And praises, this Acorn "Alfredo" Pasta turned out great! I'm so thankful for people who have already created amazing recipes that I can start out with until I can create my own vegan concoctions.

Acorn Squash "Alfredo" Sauce with Penne Pasta
(Serves 7)

Adapted from lunchboxbrunch.com

1 box whole wheat penne pasta (13.25 oz)
1 medium acorn squash
1 cup fresh, chopped parsley
3/4 cup unsweetened almond milk (or any plain, plant based milk)
1/3 cup nutritional yeast
1 tablespoon olive oil
3 tablespoons dijon mustard
2-3 tablespoons apple cider vinegar
1 heaping tablespoon minced garlic
2 tablespoons total of basil, oregano and thyme (I used two teaspoons of each)
1 tablespoon agave nectar
1 teaspoon red pepper flakes
salt and pepper
8 oz. mushrooms, sliced

Preheat your oven to 350 degrees.

Cut your acorn squash in half horizontally, scoop out the seeds,

and place the halves cut sides down into a baking dish filled with one inch of water. Roast the squash in the oven for about 60-75 minutes.

When your squash has only about 10 minutes to go, boil water in a large sauce pan and start cooking your pasta. Also saute your mushrooms in a skillet for about 5 minutes until soft. Set the mushrooms aside.

Once your squash is roasted, scoop out all of the soft flesh and place it in a food processor with the remaining ingredients except the mushrooms. Blend until you get a smooth sauce and there aren't any large parsley flakes.

Strain your pasta and then place it back in the sauce pan with the acorn squash puree and mushrooms. Mix well and serve!

(Nutrition Facts: Cals: 320; Fat: 4 g; Carbs: 58 g; Fiber: 11 g; Sugar 4.5 g; Protein: 15 g)

Eat Consciously,

     Faith