Vegetable Pad Thai

Ingredients

• 8 ounces dried, wide, and flat rice noodles (pad thai noodles)
• 1/4 tsp raw honey
• 3 tbsp fresh lime juice, plus wedges for serving
• 4 tbsp soy sauce or 2 tbsp Bragg’s liquid amino’s soy sauce alternative
• 2 tsp coconut oil
• 3 scallions, white and green parts separated and thinly sliced
• 1 medium onion diced
• 1 large red bell pepper thinly sliced
• 1 & 1/2 cup green cabbage thinly sliced
• 2 garlic cloves, minced
• 1 inch piece of ginger, minced
• 1/2 tsp Sriracha sauce (add more if you would like it more spicy)
• 2 large eggs (optional), lightly beaten
• 1/2 cup fresh cilantro, chopped
• 1/4 cup chopped roasted, salted peanuts

Directions

1. Soak noodles according to package instructions. Drain.
2. In a small bowl, whisk together honey, lime juice, and soy sauce.
3. In a large nonstick skillet, heat oil over medium-high.
4. Add onion and cook until translucent, then add one clove garlic and red bell pepper and stir fry for 2 min.  Then add green cabbage and ginger and stir fry for an additional 3 min.  Add 1/4 of soy sauce mixture and cook for additional 2 min. Transfer to a plate.
5. Add scallion whites and garlic and cook, stirring constantly, until fragrant, 30 seconds. Add eggs (if using) and cook, scraping skillet with a rubber spatula, until eggs are almost set, about 30 seconds. Transfer egg mixture to a plate. If not using eggs, just stir fry scallion whites and garlic and set aside.
6. Add noodles and remaining soy-sauce mixture to skillet; cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute. Add veggies and egg mixture (or just scallion whites and garlic if not using eggs) and toss to coat, breaking eggs up gently. Add Sriracha sauce and mix well.
7. Serve noodles with lime wedges, garnish with scallion greens, cilantro, and peanuts.

Prep Time and Cook Time: 35 min

Serves: 4

Tofu Lasagna

Ingredients

• 1 (14-ounce) package firm tofu, drained
• 1/4 tsp garlic powder
• 1/4 tsp italian seasoning
• sea salt and pepper to taste
• 1 jar vegan marinara sauce
• 2 bell peppers, cored, seeded and chopped (red and green)
• 1 onion diced
• 5 mushrooms chopped
• 2 cloves garlic
• 2 cups baby spinach chopped
• 9 rice lasagna noodles
• 1 tsp coconut oil

 

Method

1. Preheat oven to 350°F
2. Wrap tofu in 3 or 4 layers of paper towels and gently press out as much water as possible, changing the paper towels once or twice as needed
3. Transfer tofu to a large bowl and add garlic powder, italian seasoning, sea salt and pepper and mash with a fork. Set tofu mixture aside.
4. Heat coconut oil into a medium pot on low-medium heat until translucent.  Add peppers and mushrooms and simmer until tender
5. Add marinara sauce into pot and bring to boil and then simmer for 10 min
6. Spoon enough marinara sauce into baking dish to cover the bottom and then arrange 3 noodles on top
7. Spread one-third of the tofu mixture over the noodles and then sprinkle spinach over the tofu mixture.
8. Spoon more sauce over the spinach. Repeat the process 2 more times, ending with sauce and tofu.
9. Bake for 40 min and then set aside for 10 min before serving

Serves 8

Cook Time and Prep Time: 60 min