Meatless Monday – Ginger Miso Eggplant with Sesame Soba Noodles

by joycevandenbergporterApril 4, 2016

We all know that eggplant is an exceptional vegetable and not just because of it’s glorious purple color. Eggplant is deliciously low in calories and high in fiber and nutrition – but what about soba noodles? Aren’t they just useless carbs just there to soak up the sauce? Well it turns out that soba noodles are made out of buckwheat flour, which is not, despite its name a form of wheat. The word, Soba, actually means buckwheat in Japanese. Buckwheat is related to rhubarb and the small seeds of the plant are ground to make flour, so I guess it’s technically a vegetable and not a grain.

Buckwheat is a good source of nutrients like protein, fiber, iron, carbohydrates, thiamine and manganese. When compared to regular spaghetti, soba noodles have less calories, more fiber and more protein. Buckwheat itself is gluten free but it is often mixed with other types of flour, so check your labels to make sure you know what is in the soba noodles if you are trying to avoid gluten.

GINGER MISO EGGPLANT

SERVINGS: 4-6

4-6 Japanese eggplants
1 tablespoon olive oil or olive oil spray
1/3 cup white miso paste
4 tsp finely grated peeled ginger
2 tsp sesame oil
1 tsp soy sauce
1 tsp rice vinegar
1 Tbsn toasted sesame seeds, divided
3-4 thinly sliced scallions (about 3 Tbsn), divided

Slice eggplants in half lengthwise and place cut side up. Salt generously and let sit for about 10 minutes. (optional)

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Thinly slice scallions and prepare ginger and garlic.

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Preheat oven to 425°. Brush or spray cut side of eggplant with oil and place on an oiled baking sheet.

Roast eggplant, turning once halfway through, until very tender, about 20 minutes. While eggplant is cooking, prepare soba noodles (recipe below)

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Remove from oven. Arrange a rack in upper third of oven and heat to broil. Meanwhile, whisk miso, ginger, sesame oil, soy sauce and rice vinegar with 1 Tbsp. water in a small bowl. Stir in 1 1/2 tsp. sesame seeds and 2 Tbsp. scallions.

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Spread top of eggplant slices with miso sauce.

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Broil until golden and charred in places, 4–5 minutes.

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Remove from oven and sprinkle with remaining 1 1/2 tsp. sesame seeds and 1 Tbsp. scallions.

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Serve hot or warm with Sesame Soba Noodles. Watch it disappear.

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SESAME SOBA NOODLES

1 package organic soba noodles (9.5oz)
2 Tbsn soy sauce
2 Tbsn sesame oil
1 Tbsn seasoned rice vinegar
1 Tbsn olive oil
3 cloves garlic, finely diced and then minced
1 TBSP fresh ginger, mince (ginger paste or 1/2 tsp ground ginger)
2 green onions, thinly sliced
1 red chili or cherry pepper, small dice or thinly sliced (optional)
1 tsp sesame seeds, garnish

Cook soba noodles per package directions. While the water is boiling, prepare the sesame sauce.

In a small bowl combine soy sauce, sesame oil, rice vinegar, oil, garlic and ginger and whisk with a fork until well combined.

When the noodles are ready, drain (reserving 1/4 cup pasta water) and return to the saucepan. Pour the sesame sauce all over the noodles and stir to combine. Add the green onions and peppers, toss again. Serve with toasted sesame seeds and a drizzle of hot sauce if desired.

Ginger Miso Eggplant with Sesame Soba Noodles

Servings: 4-6
Time: 40 minutes
Difficulty: easy
Print

4-6 Japanese eggplants
1 tablespoon olive oil or olive oil spray
1/3 cup white miso paste
4 tsp finely grated peeled ginger
2 tsp sesame oil
1 tsp soy sauce
1 tsp rice vinegar
1 Tbsn toasted sesame seeds, divided
3-4 thinly sliced scallions (about 3 Tbsn), divided
Slice eggplants in half lengthwise and place cut side up. Salt generously and let sit for about 10 minutes. (optional)
Thinly slice scallions and prepare ginger and garlic.
Preheat oven to 425°. Brush or spray cut side of eggplant with oil and place on an oiled baking sheet.
Roast eggplant, turning once halfway through, until very tender, about 20 minutes.
While eggplant is cooking, prepare soba noodles (recipe below)
Remove from oven. Arrange a rack in upper third of oven and heat to broil.
Meanwhile, whisk miso, ginger, sesame oil, soy sauce and rice vinegar with 1 Tbsp. water in a small bowl. Stir in 1 1/2 tsp. sesame seeds and 2 Tbsp. scallions.
Spread top of eggplant slices with miso sauce.
Broil until golden and charred in places, 4–5 minutes.
Remove from oven and sprinkle with remaining 1 1/2 tsp. sesame seeds and 1 Tbsp. scallions.

Meatless Monday – Spring Vegetable Tart with Asparagus and Artichoke Hearts

by joycevandenbergporterMarch 28, 2016

Nothing says spring like artichokes, asparagus and spring peas. Here they are featured in a creamy puff pastry tart dotted with fresh herbs. Cherry tomatoes add a dash of color and a pop of sweetness. This tart is very pretty and great for parties or special occasions, like Mother’s Day Brunch, perhaps. I made it for a ladies luncheon and it was a big hit. Best of all, it is deceptively easy, no pre-cooking or extra pans. Just defrost a sheet of puff pastry, mix ricotta with garlic, feta and basil, and spread it on the pastry. Decorate with raw veggies and pop it in the oven. Gorgeous and ready in 25 minutes.

Photo Credit: https://berkeleygardencoach

Spring is my favorite season. The hills are vibrant green from winter rains and wildflowers abound. Crocuses have pushed their way out of the damp earth and gorgeous camelias are in bloom. My favorite spring flower, though, is the California poppy, so cheerful and delicate but hardy and tenacious enough to grow in the most dire of situations. I’m just sorry they don’t last all year long. But I digress. Let’s go back to our other harbingers of spring, asparagus and artichokes, both of which add not only color but a lovely combination of flavors as well as fiber and loads of important vitamins and minerals.

Ricotta is certainly not a diet food, as it is fat laden and high in calories, but it does have a surprising number of nutrients to offer as well. Riccotta is a good source of protein, calcium, vitamin B-12, riboflavin, phosphorous and zinc. The fat in ricotta is mostly saturated fat which can reek havoc on cholesterol levels but lower fat versions are available, if that is a concern, but they also offer less protein. You could also try substituting cottage cheese as a lower fat alternative. However, as a special occasion dish, I would encourage the full fat version.

TIPS: I used a combination of ricotta and feta cheeses. If you are not a fan of feta, substitute goat cheese or another soft cheese that you enjoy. You can also just add grated hard cheeses like parmesan, asiago and fontina but may not want to add a whole cup. Taste before adding the eggs to be sure you got the combination right. When spreading the ricotta mixture, make sure you leave a wide border as the cheese has a tendency to expand and you could lose your border. Don’t skip the fresh herbs…

I adapted this recipe from http://www.prouditaliancook.com

SPRING VEGETABLE TART

This recipe makes one tart about 12″ x 16″, two smaller round tarts or 6 individual 4×4 squares.

1 package of frozen puff pastry, thawed
3 cups ricotta, drained if necessary
1 cup feta, crumbled
2 eggs
2-3 garlic cloves, finely minced
1/2 cup fresh basil, chopped
salt and pepper to taste
1 small bunch of asparagus, ends trimmed
1/3 cup fresh or frozen peas, defrosted
1 cup artichoke hearts (frozen or canned in water), defrosted and drained
1 cup cherry tomatoes, cut in half lengthwise
1/4 cup parmesan
1 Tbsn fresh thyme sprigs

Prepare all herbs and veggies. Preheat oven to 400°F.

Unfold the pastry onto a piece of parchment paper. Using a rolling pin, roll pastry ½ in. bigger on all sides. Slide the pastry and parchment onto a large baking sheet.

In a medium bowl beat the eggs until combined. Brush the outer 1 inch edge of the pastry with the egg wash and prick the center with a fork in about a dozen places to prevent the center from rising.

Add the ricotta, garlic, basil and parmesan to the remaining eggs and stir until well mixed together.

Spread the ricotta mixture evenly over the pastry leaving a generous one inch border all the way around(ricotta will expand in the oven).

Arrange the veggies evenly into the ricotta mixture, pressingly slightly.

Sprinkle with 1/4 cup parmesan.

Bake in a 400 F. oven until the pastry has puffed and is golden brown, 25 to 30 minutes and the ricotta has set.

Top with additional parmesan and fresh thyme, if desired. Let it cool slightly before serving.

Spring Vegetable Tart

Servings: 8
Time: 45 minutes
Difficulty: easy
Print

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This recipe makes one tart about 12″ x 16″, two smaller round tarts or 6 individual 4×4 squares.

1 package of frozen puff pastry, thawed
3 cups ricotta, drained if necessary
1 cup feta, crumbled
2 eggs
2-3 garlic cloves, finely minced
1/2 cup fresh basil, chopped
salt and pepper to taste
1 small bunch of asparagus, ends trimmed
1/3 cup fresh or frozen peas, defrosted
1 cup artichoke hearts (frozen or canned in water), defrosted and drained
1 cup cherry tomatoes, cut in half lengthwise
1/4 cup parmesan
1 Tbsn fresh thyme sprigs

Instructions

Prepare all herbs and veggies. Preheat oven to 400°F.
Unfold the pastry onto a piece of parchment paper. Using a rolling pin, roll pastry ½ in. bigger on all sides. Slide the pastry and parchment onto a large baking sheet.
In a medium bowl beat the eggs until combined. Brush the outer 1 inch edge of the pastry with the egg wash and prick the center with a fork in about a dozen places to prevent the center from rising..
Add the ricotta, garlic, basil and parmesan to the remaining eggs and stir until well mixed together.
Spread the ricotta mixture evenly over the pastry leaving a generous one inch border all the way around (ricotta will expand in the oven).
Arrange the veggies evenly into the ricotta mixture, pressingly slightly.
Sprinkle with 1/4 cup parmesan.
Bake in a 400 F. oven until the pastry has puffed and is golden brown, 25 to 30 minutes and the ricotta has set.
Top with additional parmesan and fresh thyme, if desired.
Let it cool slightly before serving.

Meatless Monday – Tuscan Bean Soup with Squash and Kale

by joycevandenbergporterMarch 21, 2016

The cold, wet sideways rain is back, so you know what that means…SOUP! I know yesterday was the first day of spring but you certainly wouldn’t know it by looking out the window. A nice hot bowl of tummy warming soup is just what the doctor ordered for fending off nasty weather, and the sniffles that come along with it, especially a hearty one like this that is loaded with cannelini beans, butternut squash, carrots, potatoes and kale, and of course some crusty bread for dipping. Mmmm…. Almost makes the wet weather worth it; almost. I’m sure our water department is doing cartwheels though and my garden is loving it.

This is one meal where every ingredient adds more goodness; vitamins, minerals, fiber, flavor, color, texture. You get the picture. Together they are deliciously yummy and you can taste the healthy. I was actually looking for a recipe that called for kale since I still have loads of kale from my winter garden which will soon get re-planted for spring. Since I’ve been picking away at these poor plants all season, they are getting quite tall. It’s almost time to plant tomatoes and peppers, my garden favorites!

I spotted this recipe from Saveur and loved the combination of veggies, but I didn’t really know what made it Tuscan (other than the region, Tuscany), so enter smart phone. I googled it. In response to my typed in question, “What is Tuscan Cuisine?”, The Examiner claims the word Tuscan as a description for food is way overused and often a marketing ploy. Tuscany is the land of simple and honest flavors with cooking that might be heartier than much of the rest of the country. Soffrito, a mixture of chopped celery, onions, garlic, peppers and herbs sautéed in olive oil, is used as a base for soups and sauces and beans are a big part of the diet. Tuscans don’t eat as much pasta as other Italians. So there you have it, Tuscan Bean Soup it is. I did adapt the recipe to make it fewer steps and a faster cooking time but feel free to check out the original by clicking on the link above.

TIPS: I love foods with real ingredients, even if that means peeling, scrubbing or chopping. Oh, I have been known to pick up already cut up butternut squash (like I did today) because butternut squash can be a pain to peel and deseed, and I love shortcuts just like everyone else. You can even buy a mixture of pre-cut carrots, celery and onions in some stores if you’re in a real hurry, but I usually draw the line there. You can also substitute any other kind of squash and if you’re tired of kale, use spinach or a mixture of power greens.

I used canned cannellini beans because I didn’t know I was going to make Tuscan Bean Soup last night so I didn’t think to soak my beans overnight. If you want to use dried beans, soak them overnight in water and then cook them with some of the bean water with the onions, celery and carrots for 30 – 40 minutes. This soup is thickened by blending about a quarter of the soup (before adding the kale). If you like a brothy soup, skip this step. If you like a thicker soup puree a third to a half of the soup.

TUSCAN BEAN SOUP WITH SQUASH AND KALE

2 cans cannellini beans

2 medium carrots, roughly chopped

1 rib celery, roughly chopped

¹⁄₂ yellow onion, roughly chopped

1/2 cup olive oil, divided

5 cups vegetable broth

3 cloves garlic

medium butternut squash, peeled and cut into 1⁄2″ cubes (about 2 cups)

4 large kale leaves, preferably  lacinato, stemmed and chopped

1 medium potato, peeled and cut into 1⁄2″ cubes

1/2 tsp dried thyme

Kosher salt and freshly ground black pepper, to taste

¹⁄₂ tsp. thyme

8 thick slices country-style bread

Saute onions, celery and carrots in 1/4 cup olive oil until onions are translucent.

Add broth, thyme, potatoes and squash and bring to a boil then reduce heat to low, cover and simmer about 15 minutes until potatoes are soft.

Add beans and stir to combine.

Scoop out about 2 cups of soup mixture and puree until smooth.

Return the pureed mixture back into the soup and stir to combine. Taste and add salt and pepper, if needed.

Add kale and simmer 5 to 10 minutes

Slice bread and brush with olive oil, sprinkle with thyme and salt and pepper. Broil about five minutes, turning halfway through.

To serve, place 1 to 2 pieces toasted bread in the bottom of soup bowls and ladle soup over the top. Drizzle soup with olive oil or a sprinkle of parmesan, if desired.

Or be a purist and serve soup plain.

Tuscan Bean Soup with Squash and Kale

Servings: 4
Time: 45 minutes
Difficulty: easy
Print

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2 cans cannellini beans

2 medium carrots, roughly chopped

1 rib celery, roughly chopped

¹⁄₂ yellow onion, roughly chopped

1/2 cup olive oil, divided

5 cups vegetable broth

3 cloves garlic

medium butternut squash, peeled and cut into 1⁄2″ cubes (about 2 cups)

4 large kale leaves, preferably  lacinato, stemmed and chopped (or spinach)

1 medium potato, peeled and cut into 1⁄2″ cubes

1/2 tsp dried thyme

Kosher salt and freshly ground black pepper, to taste

¹⁄₂ tsp. thyme

8 thick slices country-style bread

Saute onions, celery and carrots in 1.4 cup olive oil until onions are translucent.
Add broth, thyme, potatoes and squash and bring to a boil then reduce heat to low, cover and simmer about 15 minutes until potatoes are soft.
Scoop out about 2 cups of soup mixture and puree until smooth.
Return the pureed mixture back into the soup and stir to combine. Taste and add salt and pepper, if needed.
Add kale and simmer 5 to 10 minutes
Slice bread and brush with olive oil, sprinkle with thyme and salt and pepper. Broil about five minutes, turning halfway through.
To serve, place 1 to 2 pieces toasted bread in the bottom of soup bowls and ladle soup over the top. Drizzle soup with olive oil or a sprinkle of parmesan, if desired.

Wheatless Wednesday – Eggplant Fans

by joycevandenbergporterMarch 16, 2016

Here is a ‘twist’ that you will LOVE on the traditional eggplant parm. (pun intended) Whenever I suggest making Eggplant Parmesan for dinner, my husband’s eyes light up. It’s one of his favorite vegetarian dishes. This time, however, I decided to shake it up; same old ingredients but different preparation. This version is not breaded and fried but sliced and stuffed with fresh tomatoes, garlic, fresh mozzarella and herbs, then baked to a golden brown and melty goodness. A sprinkling of parmesan on top adds to a nice golden crust.

Eggplant and tomatoes make a good couple, which is why you see them paired together so often along with fresh basil and a variety of cheeses. I used fresh mozzarella and parmesan but you could easily use crumbled feta or goat cheese depending on your preferences or what you have in your refrigerator. Eggplant is one of the few vegetables that are filling enough to star as a main course. I used medium/large eggplants and found that the two eggplants served four people but those with large appetites may not agree. In addition to being a favorite and versatile veggie, eggplant provides quite an impressive array of nutrients. Eggplant is a very good source of dietary fiber, vitamin B1, and copper. It is a good source of manganese, vitamin B6, niacin, potassium, folate, and vitamin K as well as phytonutrients.

TIPS: My new favorite kitchen hack is olive oil in a spray bottle. It makes brushing slices of anything SO much easier and with better coverage. You can use your own olive oil in a plastic or metal spray bottle or you can purchase it from most stores. They have come a long way since PAM. Just make sure it’s a good quality of oil. Avocado oil is a good choice too.

EGGPLANT TOMATO FANS

2 medium to large eggplant

3-4 large tomatoes

10-12 oz fresh mozzarella, sliced

3-4 cloves garlic, minced

1 cup fresh basil, chopped

1/2 cup fresh parsley, chopped

olive oil

salt

1/4- 1/2 cup parmesan cheese

Slice the egg plant lengthwise into thin slices taking care to keep the stem end attached.

Salt each slice and let rest for 20 or 30 minutes to relase the excess water and any bitterness. Spray or brush olive or avocado oil onto all the slices.

Layer tomato slices, mozzarella, garlic, half of basil and parsley in between each eggplant slice.

Transfer to a baking dish and lightly press to flatten. Drizzle or spray with olive oil and bake for about an hour at 400 degrees. If too much water has been released into the pan, use a turkey baster to remove some of it. The rest will evaporate.

Sprinkle with parmesan cheese and bake another 20 minutes or so until golden brown and melty.

Top with remaining fresh basil and serve hot or warm.

Eggplant Fans

Servings: 2-4
Time: 120 minutes
Difficulty: easy
Print

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2 medium to large eggplant

3-4 large tomatoes

10-12 oz fresh mozzarella, sliced

3-4 cloves garlic, minced

1 cup fresh basil, chopped

1/2 cup fresh parsley, chopped

olive oil

salt

1/4- 1/2 cup parmesan cheese

Slice the egg plant lengthwise into thin slices taking care to keep the stem end attached.
Salt each slice and let rest for 20 or 30 minutes to relase the excess water and any bitterness.
Spray or brush olive or avocado oil onto all the slices.
Layer tomato slices, mozzarella, garlic, half of basil and parsley in between each eggplant slice.
Transfer to a baking dish and lightly press to flatten. Drizzle or spray with olive oil and bake for about an hour at 400 degrees. If too much water has been released into the pan, use a turkey baster to remove some of it. The rest will evaporate.
Sprinkle with parmesan cheese and bake another 20 minutes or so until golden brown and melty.
Top with remaining fresh basil and serve hot or warm.

Meatless Monday – Steamed Artichokes with Two Dipping Sauces

by joycevandenbergporterMarch 14, 2016

If you love artichokes dipped in creamy mayo but your honey swears by melted butter, this one is for you! Picture whole steamed artichokes dipped in either Lemon Herb Butter or Garlic Parmesan Aioli. It’s yummy but easy too! I couldn’t decide which sauce I liked better so I kept trading off. Why play favorites if you don’t have to? Yes, you might say I am still on an artichoke kick but they are in season and so good right now that they are hard to resist. I have recently oven roasted, pan roasted and stuffed artichokes with great results but wanted to try steaming them, just like Mom used to do. It’s definitely the easiest way to cook them and it makes a fun appetizer or side dish, especially when you have delicious sauces to dip them in. For the more adventurous artichoke lover, check out

Meatless Monday-Roasted Artichokes & Fennel with Lemon Parsley Pesto

, or

Meatless Monday – Roasted Artichokes Stuffed with Garlic, Parmesan & Quinoa

Meatless Monday – Pan Seared Artichokes with Blackened Garlic

Artichokes are great for scooping up yummy sauces but are they actually good for you? The answer is Yes! Did you know that artichokes have more antioxidants than cranberries or blueberries and more fiber than lima beans or prunes? They are also loaded with important vitamins and minerals including vitamin K, magnesium, potassium and manganese. Click through to read more about the amazing artichoke: 12 Unexpected Health Benefits of Artichokes .

Those trying to limit or eliminate dairy from their diets should try a couple of fabulous new products. Miyoko’s Creamery has just come out with a vegan butter made from cultured cashew milk. It is delicious and tastes just like real butter. Miyoko also makes really delicious cheeses and is coming out with new types all the time. I really like the Double Cream Chive soft cheese. My other new fav is Just Mayo from Hamptom Creek which is so good that the mayo industry tried to shut them down. It’s egg free and made from pea protein but best of all it tastes just like the real thing. I love promoting new products that are really good. Look for them in your store. I promise, you won’t be disappointed.

TIPS: I like to cut the sharp tips off the ends of the leaves but you can skip this step if you are in a hurry or don’t want to go to the trouble. You can also just throw them in a pan with plain water and they will turn out just fine. A wide pan where the artichokes can fit in a single layer works better than a tall one.

STEAMED ARTICHOKES

4 artichokes
1 bay leaf
3-4 cloves garlic
3-4 lemon slices or 1 Tbsn lemon juice)
1/2 tsp salt
1/4 tsp pepper

Bring 2 inches of water to a boil and add bay leaf, garli, lemons, salt and pepper.

Cut the stems off each artichoke so they can sit upright. Trim the prickly thorn tips from each petal and cut the top half inch off of each one. Rinse them under cool water.

Place them upside-down in the water, cover the pot and simmer on low for 25-35 minutes, or until a knife can be easily pierce the bottom. While the artichokes are simmering, prepare your dips.

Using tongs, remove the artichokes from water and allow to drain. Place on a serving platter.

Serve with dips and lots of napkins.

LEMON HERB BUTTER

1/2 cup butter (or vegan butter), melted
1 Tsp fresh or 1/2 tsp dried thyme, oregano or basil
1 Tbsn lemon juice

In a small bowl, stir together all ingredients. Taste and season with salt if desired. Serve warm.

GARLIC PARMESAN AIOLI

1/2 cup mayonaise or plain yogurt
1-2 cloves garlic, minced (or garlic paste)
1/4 cup parmesan cheese, grated
1/2 tsp salt
1/4 tsp pepper

In a small bowl, mix all ingredients together. Taste and adjust seasonings, if necessary. Serve cold or at room temperature.

Steamed Artichokes with Two Dipping Sauces

Servings: 4
Time: 35 minutes
Difficulty: easy
Print

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4 artichokes
1 bay leaf
3-4 cloves garlic
3-4 lemon slices or 1 Tbsn lemon juice)
1/2 tsp salt
1/4 tsp pepper

Bring 2 inches of water to a boil and add bay leaf, garli, lemons, salt and pepper.
Cut the stems off each artichoke so they can sit upright. Trim the prickly thorn tips from each petal and cut the top half inch off of each one. Rinse them under cool water.
Place them upside-down in the water, cover the pot and simmer on low for 25-35 minutes, or until a knife can be easily pierce the bottom.
While the artichokes are simmering, prepare your dips.
Using tongs, remove the artichokes from water and allow to drain. Place on a serving platter.
Serve with dips and lots of napkins.

LEMON HERB BUTTER

1/2 cup butter (or vegan butter), melted
1 Tsp fresh or 1/2 tsp dried thyme, oregano or basil
1 Tbsn lemon juice

In a small bowl, stir together all ingredients. Taste and season with salt if desired. Serve warm.

GARLIC PARMESAN AIOLI

1/2 cup mayonaise or plain yogurt
1-2 cloves garlic, minced (or garlic paste)
1/4 cup parmesan cheese, grated
1/2 tsp salt
1/4 tsp pepper

In a small bowl, mix all ingredients together. Taste and adjust seasonings, if necessary. Serve cold or at room temperature.

Black Bean Quinoa Salad with Avocado Citrus Dressing

by joycevandenbergporterMarch 9, 2016

As promised, I tested the Mexican Quinoa Salad with Orange Lime Dressing from my Buzzfeed Life FB Post on Monday (25 Clean Eating Meals For Vegetarians). I mean, it has many of my food loves all in one bowl. How could I resist – and why? Of course I put my own spin on the original recipe, which will surprise no one. This salad is delicious and very satisfying with two great sources of protein in the red quinoa and black beans. The avocado, in both the salad and in the dressing, adds a healthy fat and helps keep your belly feeling full and happy. The Avocado Citrus Dressing is divine, just the right balance of creamy, savory and sweet and it’s easy to make spicy if that’s where your tastebuds are headed. Don’t be afraid to toss in a few tortilla chips to enhance the Mexican flavors of this dish.

I like to use red quinoa in dishes that would normally be filled with ground beef or some other meat protein because it makes such a good substitute in both taste and texture. Quinoa is naturally high in protein and loaded with nutrition but low in fat and calories. With the addition of black beans, this ‘salad’ becomes a real main course contender. My meat eaters love it! Red quinoa has a great consistency and when sauteed with onions, garlic and spices, just like you would with ground beef, it really picks up those savory flavors nicely. In fact, this black bean quinoa mixture is a great base for tacos, quesadillas, enchiladas or any other dish requiring a Mexican inspired filling.

The vegetable toppings on this salad are so colorful, making this a dish worthy of company – or that pot luck that you never know what to bring. It can be served slightly warm or at room temperature, making it a great busy day meal, especially when you have people going in many different directions. If it were summer and corn was in season, I would use raw or grilled fresh corn kernels. Since it’s winter, I used defrosted uncooked frozen corn. Each of these colorful veggies adds a whole new wealth of vitamins, minerals, fiber and antioxidants which is why we should try to Eat the Rainbow every day.

Have you ever wondered how restaurants serve orange segments that are bright orange and have no pith? Don’t peel them. Just cut off the top and then slice around the sides, then cut off the bottom. Remove any remaining pith and then slice into gorgeous segments. Yes, you lose a bit of the flesh but the result is so pretty and has no tough skins or bitter pith. If you don’t care about that, peel and segment. Done!

TIPS: This salad can be prepared as a layered, tossed or composed salad. You can also make one large salad or prepare individual salad plates and cater to each of your diner’s tastes. I combined the black beans with the quinoa mixture so that the beans would also absorb the garlic, onion and spice flavors. If you want to make a composed or layered salad and want to keep the ingredients separate, you can serve the beans warmed up or room temperature. I think they are fine plain with their natural salty flavor or you can sprinkle the beans with a bit of the spices and toss to coat.

Original recipe from Minimalist Baker (link below).

MEXICAN QUINOA BLACK BEAN SALAD

1/2 cup red or white quinoa (1 cup cooked )
1 Tbsn olive oil
1/2 yellow onion, chopped
3-4 cloves garlic, minced
1/2 tsp salt
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1 can black beans, rinsed or 1 1/2 cup cooked
5-6 cups mixed greens
1/2 cup fresh or frozen corn kernels, thawed
1/4 red onion, thinly sliced or diced
1 orange, peeled and segmented
1/2 ripe avocado, sliced or chopped
1 4 oz can sliced or whole black olives (optional)
1 jalapeno or red chili pepper, sliced or diced (optional)
1/4 cup fresh cilantro, chopped
1 cup tortilla chips (optional)

DRESSING

1/2 ripe avocado
1 large lime, juiced (1/4 cup)
1/4 cup orange juice
1/2 tsp honey (or other sweetener)
1/4 tsp cumin powder
1/8 tsp chili powder
1/4 teaspoon cayenne pepper or a dash of hot sauce
1/4 tsp salt
1 Tbsp fresh minced cilantro or parsley
3-4 Tbsn olive oil or avocado oil

Rinse 1/2 cup quinoa in a fine mesh strainer, then bring to a boil with 1 cup water in a small saucepan. Reduce heat to simmer, cover and cook on low for 15-20 minutes or until the little ‘tails’ come out. Set aside

Saute onions and garlic in olive oil until translucent.

Add quinoa and spices to the onion mixture and saute several minutes. Taste and add another 1/4 teaspoon of each spice if desired. If you like it spicy, add 1/4 teaspoon or more of cayenne pepper.

Add black beans to the quinoa mixture (If you like a composed salad, skip this step and add the black beans separately to the salad. See TIPS.) Remove from heat and set aside. NOTE: This quinoa black bean mixture is a great base for tacos or any other Mexican recipe.

While quinoa is cooling, prepare vegetables.

Place lettuces in a large bowl or on individual serving plates.

Layer with warm or room temperature (not hot) quinoa mixture and top with corn, avocado, red onion, orange segments and olives.

Prepare dressing by adding all ingredients to a blender or food processor and blending until creamy and smooth. Taste and adjust seasonings as needed. For a less creamy dressing, leave out the avocado and simply whisk all ingredients together in a bowl.

Drizzle dressing over salad and top with cilantro and tortilla chips, if desired. Serve with lime wedges and extra hot sauce.cre

Mexican Quinoa Salad with Orange Lime Dressing

Servings: 4
Time: 45 minutes
Difficulty: easy
Print

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1/2 cup red or white quinoa (1 cup cooked )
1 Tbsn olive oil
1/2 yellow onion, chopped
3-4 cloves garlic, minced
1/2 tsp salt
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1 can black beans, rinsed or 1 1/2 cup cooked
5-6 cups mixed greens
1/2 cup fresh or frozen corn kernels, thawed
1/4 red onion, thinly sliced or diced
1 orange, peeled and segmented
1/2 ripe avocado, sliced or chopped
1 4 oz can sliced or whole black olives (optional)
1 jalapeno or red chili pepper, sliced or diced (optional)
1/4 cup fresh cilantro, chopped
1 cup tortilla chips (optional)

DRESSING

1/2 ripe avocado
1 large lime, juiced (1/4 cup)
1/4 cup orange juice
1/2 tsp honey (or other sweetener)
1/4 tsp cumin powder
1/8 tsp chili powder (or sub extra hot sauce or chipotle powder)
1/4 teaspoon cayenne pepper or a dash of hot sauce
1/4 tsp salt
1 Tbsp fresh minced cilantro or parsley
3-4 Tbsn olive oil or avocado oil

Rinse 1/2 cup quinoa in a fine mesh strainer, then bring to a boil with 1 cup water in a small saucepan. Reduce heat to simmer, cover and cook on low for 15-20 minutes or until the little ‘tails’ come out. Set aside
Saute onions and garlic in olive oil until translucent.
Add quinoa and spices to the onion mixture and saute several minutes. Taste and add another 1/4 teaspoon of each spice if desired. If you like it spicy, add 1/4 teaspoon or more of cayenne pepper.
Add black beans to the quinoa mixture (If you like a composed salad, skip this step and add the black beans separately to the salad. See TIPS.) Remove from heat and set aside.
Place lettuces in a large bowl or on individual serving plates.
Layer with warm or room temperature (not hot) quinoa mixture
Top with corn, avocado, red onion, orange segments and olives.
Prepare dressing by adding all ingredients to a blender or food processor and blending until creamy and smooth. Taste and adjust seasonings as needed. For a less creamy dressing, leave out the avocado and simply whisk all ingredients together in a bowl.
Drizzle orange lime dressing over salad and adorn with cilantro and tortilla chips, if desired. Serve with lime wedges and extra hot sauce.

Recipe adapted from Minimalist Baker, a great cooking site worth checking out. http://minimalistbaker.com/mexican-quinoa-salad-with-orange-lime-dressing/

Meatless Monday – Asian Tofu Lettuce Wraps with Spicy Peanut Sauce

by joycevandenbergporterFebruary 29, 2016

THIS IS SERIOUSLY GOOD! Low Carbs + High Protein + Spicy Peanut Sauce = #NeedWeSayMore My family loved this meal! In spite of their lukewarm (at best) love for tofu, they dug in to these wraps and came back for more. Everyone was really polite though and tried not to be the ‘One Who Ate the Last of the Tofu’. Yes, you heard that right. My meat loving family was close to fighting over who gets thirds and do we have to leave any for Mom for lunch tomorrow. The answer to that is always “Yes”.

The tofu and waterchestnut combination is really flavorful, picking up the garlic and ginger flavors, with the soy adding a pleasant saltiness (you know, umami). I know people always say that various foods taste like chicken, but in this case, I would say it’s true. The beauty of tofu is that it is so bland on it’s own that it picks up flavors very easily. I wasn’t trying to make it taste like chicken but it certainly doesn’t look or taste like tofu, and the texture is really great. I could eat it on it’s own or over rice with a fork, but when wrapped in a fresh lettuce leaf and topped with veggies, jalapenos and peanut sauce – yum! I also like setting everything up as a ‘bar’ so that people can design their own plate.

So what’s the deal with water chestnuts? They are a staple in many Chinese dishes, and I have always thought of them as filler or meat extender, but are they good for you? It turns out, yes. Water Chestnuts have zero fat and cholesterol and, at 60 calories per cup, are low in calories and sodium but they provide a wealth of nutrients for such an unassuming vegetable. They contain essential vitamins like Vitamin B-6 which supports healthy brain and immune system function, and thiamin and riboflavin which help your body convert food into energy. They are also a good source of potassium, copper and manganese. As a bonus, water chestnuts are a nonstarchy vegetable that helps keep you feeling full longer. So combining a protein, like tofu, with chopped waterchestnuts goes way beyond increasing the quantity of food. It adds a pleasant texture, increases the nutritional value AND helps keep your belly full and happy. You may see water chestnuts showing up in more recipes… You’ve been warned.

TIPS: I love homemade dressings and sauces. This is a good homemade peanut sauce which is also fairly easy to make, however, there are many good brands of peanut sauce available in stores if you are pressed for time or you just can’t be bothered to make your own. Peanut lovers can always add chopped peanuts as an additional topping. Sriracha is another good topping for those that like extra spicy food. Don’t skip the step of pressing the water out of the tofu. If the tofu is wet, the garlic and ginger flavors won’t be absorbed. If you are in a rush, you can squeeze the tofu in several thicknesses of papertowels to get the excess water out.

ASIAN TOFU LETTUCE WRAPS

1 block extra firm tofu
1 8 oz can waterchestnuts, drained and chopped
2 green onions (scallions)
1/2 cup fresh cilantro (or parsley), chopped
1 small cucumber
1 red bell pepper or carrot
1 head Bibb or red leaf lettuce
1 jalapeno pepper, diced (optional)
1 Tbsn sesame oil
3-4 cloves garlic, minced
2 Tbsn soy sauce (or gluten free liquid amino acids)
2 tsp fresh ginger, minced (or ginger paste)

Crumble tofu and spread it in a single layer on several layers of paper towels and cover with additional paper towels. Let stand 15 or 20 minutes, pressing down occasionally to squeeze out excess water.

Separate whole lettuce leaves and rinse each leaf under cold water, pat with papertowels and let dry.

Slice red peppers, cucumber and green onion into a thin julienne using a grater, mandolin or food processor (or with an old fashioned knife)

Heat a large skillet or pan over medium-high heat. Add sesame oil to pan and swirl to coat. Add tofu crumbles, water chestnuts and garlic; sauté for 4-5 minutes, stirring occasionally.
Add soy sauce and ginger and sauté a few minutes. Taste and add more, if needed. Remove from heat and set aside.
To serve, fill a lettuce leaf with a scoop of tofu mixture and top with veggies, cilantro and green onions, as desired, and drizzle with spicy peanut sauce.

SPICY PEANUT SAUCE

1 tsp olive oil
1 small shallot, minced (or 1/4 onion)
1/2 cup water
3 Tbsn creamy peanut butter
1/2 tsp hoisin sauce (or more to taste)
1 tsp brown sugar (optional)
1/4 tsp red pepper flakes (or more to taste)
1 Tbsn lime juice
1-2 tsp Sriracha Saucs (optional)

Heat olive oil in a pan over medium heat. Add shallot, and sauté for 2-3 minutes. Add water, peanut butter, hoisin sauce, sugar and red pepper flakes and stir with a whisk. Bring to a boil; cook a minute or two. Taste and add more hoisin sauce, sugar or red pepper flakes, as desired. Remove from heat and let cool for about 5 minutes. Stir in lime juice and pour into a small serving bowl.

Asian Tofu Lettuce Wraps with Spicy Peanut Sauce

Servings: 2-4
Time: 30 minutes
Difficulty: easy
Print

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Crumble tofu and spread it in a single layer on several layers of paper towels and cover with additional paper towels. Let stand 20 minutes, pressing down occasionally.
Separate whole lettuce leaves and rinse each leaf under cold water, pat with papertowels and let dry.
Slice red peppers, cucumber and green onion into a thin julienne using a grater, mandolin or food processor (or with an old fashioned knife)
Heat a large skillet or pan over medium-high heat. Add sesame oil to pan and swirl to coat. Add tofu crumbles and garlic; sauté for 4-5 minutes, stirring occasionally.
Add soy sauce and ginger and sauté a few minutes. Taste and add more if needed. Remove from heat and set aside.
To serve, fill a lettuce leaf with a scoop of tofu mixture and top with veggies, cilantro and green onions, as desired, and drizzle with spicy peanut sauce.

SPICY PEANUT SAUCE

Heat olive oil in a pan over medium heat. Add shallot, and sauté for 2-3 minutes. Add water, peanut butter, hoisin sauce, sugar and red pepper flakes and stir with a whisk. Bring to a boil; cook a minute or two. Taste and add more hoisin sauce, sugar or red pepper flakes, as desired. Remove from heat and let cool for about 5 minutes. Stir in lime juice and pour into a small serving bowl.

Green Bean & Chick Pea Salad with Goat Cheese & Lemon Herb Vinaigrette

by joycevandenbergporterFebruary 10, 2016

Sometimes I want a salad that goes beyond lettuce and vegetables, one that is hearty enough to have for dinner. This green bean salad has it all; garbanzo beans for protein and bulk, spicy radiches, sweet cherry tomatoes and creamy goat cheese drizzled with a fresh herb vinaigrette. I loved the combination of flavors and colors in this salad, with it’s array of green, red, purple, yellow, beige and white. (Yes, even the beige and white provide important nutrients). You know when your meal is colorful that you are doing a good job of eating the rainbow. In other words, you are getting a wide assortment of nutrients from your food.

Each color provides something different, which is why it’s a good idea to eat a variety of foods. The star of this salad, though is the green beans which I think are often forgotten about except for at Thanksgiving when Aunt Ellie brings out her traditional Green Bean Casserole topped with fried onions(Although I have to admit it’s one of my favorites too). Green beans are a great base for a salad and pair nicely with beans, mushrooms or potatoes to provide a substantial belly-filling meal.

5 Science-based Health Benefits of Green Beans

Green beans are low in calories and fat and contain no cholesterol. The fiber content of green beans is very high, and it also provides some of your daily protein requirements. They also act as an easy source for acquiring vitamins like A, C, K, B6, and folic acid. In terms of minerals, green beans are a good source of calcium, silicon, iron, manganese, potassium, and copper.

I got the idea for the vinaigrette from a bit of Lemon Parsley Pesto that was left from my

Meatless Monday-Roasted Artichokes & Fennel with Lemon Parsley Pesto

post on Monday. I had loved the flavors and thought it would make a good dressing, and it did! So I recreated the recipe as a vinaigrette which you can make with or without the nuts, which I love and include every time I get a chance. I did not include parmesan because I was already adding goat cheese to the salad, and I thought it might get too heavy, but you could certainly include a tablespoon of that as well, especially if you aren’t adding cheese to your salad.

TIPS: You can make the whole salad ahead of time and either let it rest, undressed, on the counter or in the refrigerator covered with a paper towel. You can also prepare the beans and vinaigrette the day before and toss the salad when ready. Or if you are in a real hurry, just use your favorite prepared salad dressing. I like to make a lot of different salad dressings and recently bought several small glass containers, like the one I used for this vinaigrette, from The Container Store. I usually don’t use it all and that way I always have a good homemade dressing ready to go.

GREEN BEAN AND CHICK PEAS WITH LEMON HERB VINAIGRETTE

1 lb fresh green beans
1 can garbanzo beans, drained and rinsed
2-3 radishes
6-8 cherry tomatoes
1/4 cup feta, goat cheese (or vegan cheese), crumbled (optional)
small handful arugula or whole sprigs parsley(optional)

Lemon Herb Vinaigrette

1/4 cup lemon juice (plus zest from one lemon, optional)
1 Tbsn apple cider or red wine vinegar (or more to thin)
2 Tbsn fresh herbs (parsley, thyme or oregano), minced (or 1 tsp dried)
1 Tbsn pistachios, walnuts or pinenuts, finely minced (optional)
1/4 cup olive oil
1/2 tsp salt

Blanch the green beans in a large pot of boiling salted water until tender-crisp, 3 minutes. Remove the green beans from the boiling water, run under cold water for a few minutes to stop the cooking, and then drain and dry with a paper towel (add ice cubes, if desired to speed the cooling process)

Cut radishes into thin slices, cherry tomatoes in halves and red onion in thin slices.

Place green beans in a large serving dish.

Spread garbanzo beans evenly among green beans.

Top with radishes, tomatoes and onions. Sprinkle arugula leaves on top, if using.

Mix together vinaigrette ingredients and set aside.

Sprinkle with crumbled cheese.

Drizzle vinaigrette or serve on the side.

Green Bean and Chick Pea Salad with Lemon Herb Vinaigrette

Servings: 4
Time: 30 minutes
Difficulty: easy
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1 lb fresh green beans
1 can garbanzo beans, drained and rinsed
2-3 radishes
6-8 cherry tomatoes
1/4 cup feta or goat cheese, crumbled
small handful arugula or whole sprigs parsley(optional)

Lemon Herb Vinaigrette

Blanch the green beans in a large pot of boiling salted water until tender-crisp, 3 minutes. Remove the green beans from the boiling water, run under cold water for a few minutes to stop the cooking, and then drain and dry with a paper towel
Cut radishes into thin slices, cherry tomatoes in halves and red onion in thin slices.
Place green beans in a large serving dish.
Top with radishes, tomatoes and onions
Mix together vinaigrette ingredients and set aside.
Sprinkle with crumbled cheese.
Drizzle vinaigrette or serve on the side.

Meatless Monday-Roasted Artichokes & Fennel with Lemon Parsley Pesto

by joycevandenbergporterFebruary 8, 2016

Who says size doesn’t matter? I mean, this IS the age of supersizing. Picture thick caramelized slices of fennel and quartered artichokes, shallots and garlic, topped with a large dollop of savory Lemon Parsley Pesto. I’ve made this dish several times and each time I’ve made the slices and wedges bigger and each time it came out better. When roasted, fennel gets sweet and delicate while artichokes deepen in flavor and richness. Roasted garlic is creamy, and mellow enough to eat whole (yep) and caramelized shallots are melt in the mouth delicious. These veggies are all good on their own but when combined with the pesto, made with parsley and pistachioes, divine…

According to legend, the artichoke was created when the smitten Greek god Zeus turned his object of affection into a thistle after being rejected. Hmmn, anyone else wonder about the back story? Despite this thorny beginning, artichokes are beloved and loaded with fiber, vitamins, minerals and antioxidants. In fact they are number 7 on the USDA list of top 20 antioxidant-rich foods. Artichokes can be intimidating due to their spiny leaves and hairy center, which must be removed before eating. The easiest way to prepare them is to boil or steam them whole which requires little to no preparation. However, if you are up for five or so minutes of prep work, roasting artichokes has a huge payoff in additional flavor and character.

Runners take note. Fennel also has a colorful Greek history which involves you. The ancient Greeks knew fennel by the name “marathron”, which grew in the field where one of the great ancient battles was fought and which was subsequently named the Battle of Marathon. Fennel, which was prized, was also awarded to Pheidippides, the runner who delivered the news of the Persian invasion to Sparta. Nowadays, we can’t think of marathons with thinking of running. Fennel is an interesting plant in that every part of it is edible, from the bulb to the stalk, leaves and even the seeds, which are a popular flavoring. Fennel is wonderful raw in salads with it’s slight but distinctive anise flavor, but when roasted it becomes something entirely different but equally delicious. Fennel is an excellent source of vitamin C. It is also a very good of dietary fiber, potassium, molybdenum, manganese, copper, phosphorus, and folate. In addition, fennel is a good source of calcium, pantothenic acid, magnesium, iron, and niacin.

TIPS: To save time, don’t trim the pointy artichoke leaves, which is not necessary. Chefs usually do it to get rid of the sharp points on the leaves and to make it look prettier but it’s more about presentation than taste. The artichoke stem is edible and delicious when scooped up with lemon parsley pesto, so unless you are cooking a whole artichoke and want it to stand up, don’t remove the whole stem. In preparing the fennel, keep the stem end intact so the slices stay together. This pesto can be made with virtually any dark leafy green; kale, arugula, spinach, basil…on and on. You can also substitute other nuts, like walnuts or pine nuts for pistachios.

ROASTED ARTICHOKES AND FENNEL

2 fennel bulbs
2 whole artichokes
3-4 shallots (or one small red onion, cut into wedges)
8 cloves garlic (about one half bulb)
1 lemon, juiced
3 Tbsn olive oil (or olive oil spray)
1 Tbsn fresh herbs (thyme/oregano/parsley) or 1 tsp dried
1/2 tsp salt
1/4 tsp pepper

LEMON PARSLEY PESTO

1/2 cup shelled pistachios
2 cups parsley
2 cloves garlic
1/4 cup parmesan
1 lemon, juiced (about 1/3 cup)
1/2 cup olive oil
1/2 tsp salt

Pre-heat oven to 350 and oil large baking sheet. Trim fennel stems and slice each bulb lengthwise into 4 or 5 thick slices.

Place fennel slices on baking sheet.

Peel garlic and shallots and slice in half or quarter if large and arrange evenly in baking dish.

Trim sharp artichoke leaves with kitchen shears or a sharp knife (optional).

Slice artichokes in half and scoop out inner purple leaves and choke (use a melon baller if you have one)

Cut each artichoke half in half lengthwise and place in baking dish cut side up. Spray or brush with olive oil and a drizzle of lemon juice. Spray or brush everything with olive oil and the rest of the lemon juice. Sprinkle with herbs, salt and pepper.

Turn the artichokes over and brush the tops with olive oil

Increase the oven temperature to 425 and roast the vegetables on the lowest rack for about 30 minutes, turning halfway. Vegetables should be caramelized on both sides.

While the vegetables are roasting, prepare the pesto. Place pistachios in a food processor or blender and pulse until evenly ground. Add the parsley, garlic, parmesan and lemon juice and pulse until blended. While the blade is going, pour olive oil in a steady stream. Taste and add salt, if necessary. Pour pesto into a small serving bowl.

Place warm roasted vegetables on a serving platter and serve with pesto or serve on individual plates

Roasted Artichokes and Fennel with Lemon Parsley Pesto

Servings: 4-6
Time: 45 minutes
Difficulty: easy
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2 fennel bulbs
2 whole artichokes
3-4 shallots (or one small red onion)
8 cloves garlic (about one half bulb)
1 lemon, juiced
3 Tbsn olive oil (or olive oil spray)
1 Tbsn fresh herbs (thyme/oregano/parsley) or 1 tsp dried
1/2 tsp salt
1/4 tsp pepper

LEMON PARSLEY PESTO

1/2 cup shelled pistachios
2 cups parsley
2 cloves garlic
1/4 cup parmesan
1 lemon, juiced (about 1/3 cup)
1/2 cup olive oil
1/2 tsp salt

Pre-heat oven to 350 and oil large baking sheet. Trim fennel stems and slice each bulb lengthwise into 4 or 5 thick slices.
Place fennel slices on baking sheet.
Trim sharp artichoke leaves with kitchen shears or a sharp knife (optional).
Slice artichokes in half and scoop out inner purple leaves and choke (use a melon baller if you have one)
Cut each half in half lengthwise and place in baking dish cut side up. Spray or brush with olive oil and a drizzle of lemon juice.
Peel garlic and shallots and slice in half or quarter if large and arrange evenly in baking dish.
Spray or brush everything with olive oil and the rest of the lemon juice. Sprinkle with herbs, salt and pepper.
Turn the artichokes over and brush the tops with olive oil
Increase the oven temperature to 425 and roast the vegetables on the lowest rack for about 30 minutes, turning halfway. Vegetables should be caramelized on both sides.
While the vegetables are roasting, prepare the pesto. Place pistachios in a food processor or blender and pulse until evenly ground. Add the parsley, garlic, parmesan and lemon juice and pulse until blended. While the blade is going, pour olive oil in a steady stream. Taste and add salt, if necessary.
Pour pesto into a small serving bowl.
Place warm roasted vegetables on a serving platter and serve with pesto

9+ Superbowl Recipes

by joycevandenbergporterFebruary 5, 2016

If you are still looking for Superbowl inspiration, here are a few (mostly vegetarian ) crowd pleasers that might help you plan your halftime snacks. For some of us, especially if our team didn’t make it to the final showdown, the Superbowl is all about the food and the commercials, maybe the halftime entertainment (although it will be hard to beat the gloriously fun Kati Perry extravaganza from last year). Yes, Buffalo Sauce is in here… Click through for recipes.

Meatless Monday – Asparagus & Goat Cheese Tart

4 Ingredients = yum!

Buffalo Wing Popcorn with a Side of Superbowl Fun!

Because Buffalo sauce…

Buffalo Wings Two Ways

Both Cauliflower “Wings” and Chicken Wings. ( This recipe is back from when I still ate chicken ) Now chicken is off my menu, but I would make the cauliflower ‘wings’ again.

https://goodmotherdiet.com/2014/08/01/feta-chili-lemon-dip/ Just add crackers. Yum!

Wheatless Wednesday – Root Vegetable Chips with Scallion Parmesan Aioli

Fun alternative to chips and dip.

Wheatless Wednesday – Endive Salad Bites

Three bite salads made with citrus, grapes, avocado and crumbly cheese. If you can’t find endive, use any small headed green as a ‘cup’.

Meatless Monday – Barbecue Pulled “Pork” Sliders with Spicy Slaw (Vegan)

Delicious vegan sliders made with heart of palm. Won my crew over!

Meatless Monday – Quinoa Stuffed Peppers

This is a Vegetarian Times all time favorite.

Wheatless Wednesday – Black Bean, Corn & Butternut Squash Tacos with Chile Lime Sauce

Make a Taco Bar with loads of toppings.

Meatless Monday – Black & White Chili with Garlic Toast

Everyone loves chili! Chili Bar?

Meatless Monday – Black Bean Chili Con Quinoa

My all time favorite!

Wheatless Wednesday – Ginger Miso Tofu Noodle Bowl

by joycevandenbergporterJanuary 27, 2016

The Japanese have known the health benefits of miso and scallions and have used miso soup to cure the common cold since ancient times, kind of like a vegetarian version of homemade chicken soup. We have all had miso soup in Japanese restaurants, that savory broth with tiny cubes of tofu and thinly sliced scallions floating on top. Usually, in restaurants we consider it as a small starter before the main courses arrive but in Japan miso soup is a staple and eaten for breakfast and throughout the day loaded with eggs, fish and other garnishes. So I figure that they must be onto a good thing and decided to create a miso soup that is simple to make but worthy of being a main course for lunch or dinner, and I came up with this Ginger Miso Tofu Noodle Bowl. For more on using miso soup to cure the common cold check out this article:

Miso Soup: An Ancient Remedy for the Common Cold

It is delicious and satisfying and can be made spicy or mild depending on tastes. I simmered bok choy, carrots, snow peas and cubes of tofu in miso broth and then served them over rice noodles. I offered a selection of garnishes which, in my opinion, really makes the dish. Not surprisingly, everyone’s noodle bowl looked different.

What is miso anyway? Miso is a Japanese word that means “fermented beans”, which are almost always soybeans, although other grains can be added to achieve certain flavors, resulting in many different varieties of miso available. I used a white miso, which is lighter in color and milder in flavor, however any kind of miso will work just as well. Miso is a good source of fiber and protein and a great way to increase your nutrient intake while you think you are just adding flavor. In fact, adding two tablespoons of miso to a soup or stir-fry, is the equivalent of approximately one-quarter cup of a legume(like lentils). Miso is also a very good source of copper, manganese and a good source of vitamin K, zinc, phosphorus, and omega-3 fatty acids. It also has naturally occurring pro-biotics, those beneficial bacteria that are so good for our bellies.

TIPS: Making miso broth is easy but you can also find miso broths already prepared or in dried form that are pretty tasty too. When purchasing both tofu and miso, make sure they are labelled organic since a wide majority (90% in the U.S.) of soy based products are made from genetically modified soybeans, those dasterdly GMO’s which are to be avoided at all costs. Miso is generally simmered on medium or medium low to prevent the loss of nutrients, so don’t let your soup boil! One last tip, noodles tend to get soft and mushy if left sitting in broth, so add them to the broth just before serving.

GINGER MISO TOFU NOODLE BOWL

8 oz medium width rice noodles (or soba)
3-4 Tbsn shiro miso (white fermented-soybean paste)
6 cups vegetable broth (or water)
1 tsp fresh ginger, minced (or ginger paste) or more to taste
1 lb extra firm organic tofu
2 carrots, roughly chopped or sliced
1 cup snowpeas
2 bok choy, sliced in half lengthwise

TOPPINGS (all optional)
3-4 scallions, sliced into rings
3-4 radishes, thinly sliced
1-2 red chili peppers(or sweet mini red peppers), thinly sliced into rings
2 Tbsn cilantro, roughly chopped

Place miso in a small bowl with hot water and stir until dissolved.

Prepare noodles as directed, rinse with cold water and divide among four bowls

Prepare all soup ingredients. Cut tofu into cubes and let drain on paper towels.

Prepare all toppings.

Pour miso and remaining vegetable broth into a stockpot or wide saucepan. On medium heat, simmer carrots for about a minute, then add bok choy, snowpeas and tofu and simmer about five minutes. Don’t let it boil or some of the nutrients in the miso will be lost.

Spoon vegetables between the four bowls and pour in the broth.

Top with radishes, scallions, chili peppers and cilantro, as desired. Sriracha is also a great spicy addition.

Ginger Miso Tofu Noodle Bowl

Servings: 4
Time: 20 minutes
Difficulty: easy
Print

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8 oz medium width rice noodles (or soba)
3-4 Tbsn shiro miso (white fermented-soybean paste)
6 cups vegetable broth (or water)
1 tsp fresh ginger, minced (or ginger paste) or more to taste
1 lb extra firm organic tofu
2 carrots, roughly chopped
1 cup snowpeas
2 bok choy, sliced in half lengthwise

TOPPINGS (all optional)
3-4 scallions, sliced into rings
3-4 radishes, thinly sliced
1-2 red chili peppers(or sweet mini red peppers), thinly sliced into rings
2 Tbsn cilantro, roughly chopped

Place miso in a small bowl with hot water and stir until dissolved.
Cut tofu into cubes and let drain on paper towels.
Prepare noodles as directed, rinse with cold water and divide among four bowls
Prepare all soup ingredients and toppings.
Pour miso and remaining vegetable broth into a stockpot or wide saucepan.
On medium heat, simmer carrots for about a minute, then add bok choy, snowpeas and tofu and simmer about five minutes
Spoon vegetables between the four bowls and pour in the broth.
Top with radishes, scallions, chili peppers and cilantro, as desired. Sriracha is also a great spicy addition.

Meatless Monday – Penne with Roasted Cauliflower & Greens

by joycevandenbergporterJanuary 25, 2016

Move over pasta with tomato sauce, penne with cauliflower roasted with parmesan and buttery wilted greens will knock you out of the ring! This is an easy and delicious, complete dinner in one bowl. Pasta is an easy go to for dinner because it’s inexpensive and quick to prepare. Did you know that the average American eats 20 pounds of pasta a year? That’s a lot of carbs but luckily there are many whole grain and nutritious pastas from which to choose that are not empty calories but actualy boost nutrients and dietary fiber. My current favorite is Ancient Grains Penne by Tru Roots (that I buy from Costco) made with a blend of organic whole grains including, brown rice, quinoa, amaranth and corn. It is naturally gluten free and has a great taste and texture in addition to all of it’s wholesome goodness. I also love Vio Life Vegan Parmesan which comes in a solid block to shred as needed. Try it!

Cauliflower is not only one of the World’s Healthiest Foods, it’s also a vegetable chameleon that can take on many flavors and textures depending on how it’s prepared. When roasted, especially with a sprinkling of parmesan, cauliflower becomes golden brown with rich and salty/sweet caramel flavors. The crispy, almost burned bits of parmesan are divine so make sure you scrape them in with the cauliflower. Roasted cauliflower also pairs nicely with the sauteed garlic and fresh greens. I love an extra sprinkle of parmesan and red pepper flakes on top for an extra flavor boost.

TIPS: I had a big bag of power greens that included spinach, chard and kale but any leafy green will work in this recipe. The trick is to not overcook the greens so they don’t lose their deep glossy green hue. (Thicker greens like collards may need to saute a bit longer.) If you love greens, add more than you think. They shrink quite a bit when cooked. One bunch is usually about 2 cups so plan according to your tastes. Don’t forget to save a cup of pasta water before draining. It is a miracle liquid and not to be underestimated. You can add it back to the pasta if needed to give it more of a ‘sauce’ and avoid the temptation of adding more oil or butter.

PENNE WITH ROASTED CAULIFLOWER AND GREENS

3/4 lb penne pasta
1 head cauliflower
1 large bunch spinach (kale, arugula or chard)
2 shallots (or 1/2 yellow onion), finely chopped
4 cloves garlic, minced
1/2 tsp salt
1/4 tsp red pepper flakes
1/2 cup grated parmesan (optional)

Cut or break up cauliflower into bite sized florets. Spread cauliflower on a baking sheet in a single layer and spray or brush with olive oil. Sprinkle with salt, red pepper flakes and half of the parmesan (if using) and bake in a 425 degree oven for 20 to 25 minutes, stirring a couple of times to brown all sides and get all the crunchy parmesan bits off the pan (yum!).

Remove cauliflower from oven when easily pierced with a knife and let cool.

Boil pasta as directed and reserve one cup of pasta water before draining. Set aside.

Saute red pepper flakes, garlic and shallots in olive oil until soft and fragrant, 4 or 5 minutes.

Add greens and saute until just wilted, remove from heat.

Stir in the cauliflower and pasta, adding pasta water as needed.

To serve, sprinkle with the rest of the parmesan and a pinch of red pepper flakes.

Penne with Roasted Cauliflower and Greens

Servings: 4
Time: 30 minutes
Difficulty: easy
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Cut or break up cauliflower into bite sized florets.
Spread cauliflower on a baking sheet in a single layer and spray or brush with olive oil. Sprinkle with salt and red pepper flakes and half of the parmesan and bake in a 425 degree oven for 20 to 25 minutes, stirring a couple of times to brown all sides and get all the crunchy parmesan bits off the pan (yum!).
Boil pasta as directed and reserve one cup of pasta water before draining. Set aside.
Saute garlic and shallots in olive oil until soft and fragrant, 4 or 5 minutes.
Add spinach and saute until just wilted, remove from heat.
Stir in the cauliflower and pasta, adding pasta water as needed.
Sprinkle with the rest of the parmesan and a pinch of red pepper flakes.

Wheatless Wednesday – Collard & Black Eyed Pea Soup

by joycevandenbergporterJanuary 6, 2016

How about a bowl of comfort? It’s chilly outside, so we’re making soup; healthy, yummy goodness in a bowl. I am making this soup for lunch today and the house smells heavenly. Last night was a stormy and today is another dreary and rainy day in California. It just doesn’t stop raining. Can I call the dought over yet? Our ~~cup~~ streets literally runneth over. At least my delicious soup is warming me up from the inside out. I already feel it warding off my seasonal sniffles…

I don’t see fresh black eyed peas very often so when I do I get very excited as they are so delicious, nothing like their canned counterparts and I have to admit that I don’t often think ahead to soak dried beans overnight (although both of those options will work too). Black eyed peas are not really peas. They are beans and high in fiber and protein, and good sources of iron and potassium. They are also delicious and a personal favorite. Then I spotted these giant collard leaves and the rest is history.

I have often heard that the pairing of black eyed peas and collard is a natural fit, at least it is so in the South, so decided to give it a go. Now, I can see why. I have never used collard greens before, although last year my friend, Kerri begged me for collard recipes because she kept getting collards in her CSA box. Apparently, collard greens are more plentiful in Virginia than they are here. Well here you go Kerri, a year later. I’m not sure what took me so long. Collard greens are loaded with nutrition, add more fiber, protein and iron plus a whole slew of other nutrients. Plus, they are great in this soup. If you don’t have (or don’t like) collard greens, you can substitute kale or chard.

TIPS: Black eyed peas are available fresh, frozen, canned or dried. I have included cooking directions for each type. For frozen peas, thaw and use as fresh.

COLLARD AND BLACK EYED PEA SOUP

11 oz tub of fresh black eyed peas (or 1 1/2 cups dried or canned)
2 tablespoons olive oil
1 large yellow onion, chopped
2 cloves garlic, finely chopped
2 stalks celery, chopped
2 carrots, chopped
6 cups vegetable broth
1 14 oz can diced tomatoes
1/2 tsp dried oregano or Italian seasoning (or fresh)
1 bunch collard greens
1/4 teaspoon salt
1/8 tsp black pepper
Cayenne pepper to taste

If you are using dried black eyed peas, pick through peas to remove any debris and rinse well. Transfer to a large bowl, cover by 3 inches with water, cover and set aside at room temperature for 8 hours or overnight; drain and rinse well. If you are using fresh or canned peas, rinse and set aside.

Heat oil over medium heat in a large pot. Add onion, garlic, celery and carrots. Saute until onion is translucent, 5 to 10 minutes.

Add peas, broth and tomatoes and simmer, partially covered, until peas are tender, about 15-20 minutes for fresh peas and up to 45 minutes for dried.

Rinse collard greens, remove tough stem and ribs and chop leaves.

Add collard greens to soup and simmer until tender, 15 to 20 minutes more. Taste broth and season with salt (if needed), pepper and cayenne.

Serve hot.

Collard and Black Eyed Pea Soup

Servings: 4
Time: 60 minutes
Difficulty: easy
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If you are using dried black eyed peas, pick through peas to remove any debris and rinse well. Transfer to a large bowl, cover by 3 inches with water, cover and set aside at room temperature for 8 hours or overnight; drain and rinse well. If you are using fresh or canned peas, rinse and set aside.
Heat oil over medium heat in a large pot. Add onion, garlic, celery and carrots. Saute until onion is translucent, 5 to 10 minutes. Add peas, broth and tomatoes and simmer, partially covered, until peas are tender, about 15-20 minutes for fresh peas and up to 45 minutes for dried.
Rinse collard greens, remove tough stem and ribs and chop leaves.
Add collard greens to soup and simmer until tender, 15 to 20 minutes more. Taste broth and season with salt (if needed), pepper and cayenne.
Serve with shredded or flaked parmesan, if desired.

Meatless Monday – Roasted Artichokes Stuffed with Garlic, Parmesan & Quinoa

by joycevandenbergporterJanuary 4, 2016

My Mom used to steam whole artichokes and serve them with bowls of melted butter or mayo as a special treat. I have fond memories of sitting around the table with my brothers and sisters, peeling off leaf after leaf and watching the piles of toothmarked leaves growing ever larger. That is certainly the easiest way to prepare artichokes and sometimes simple is best, however, I was looking for a recipe that would feature an artichoke as a main course, rather than an appetizer or side dish. Most of the stuffed artichoke recipes I found call for some variation of garlic, olive oil, parmesan and breadcrumbs, which I’m sure is delicious, but I wanted something healthier and heartier. So I swapped out the breadcrumbs for red quinoa which is more nutrient dense, added fresh herbs and several cheeses. I used an Italian blend of parmesan, romano, mozzarella and provolone. The cheesy crust and savory quinoa are delicious and satisfying but the true gem is the artichoke heart. I was tempted to revert back to my childhood and ate the larger leaves and heart with a homemade aioli; Just Mayo with a little lemon juice, minced garlic and a dash of salt. Yum!

Artichokes are a delicious way to get nutrients that research shows we typically lack in our diets — fiber, vitamin C, magnesium and potassium. They are a little bit of work to prepare for stuffing, as the fuzzy choke needs to be removed, but it is totally worth the effort. I like to soak the cut artichokes in lemon water while I work to prevent them from turning brown. The extra water keeps them from drying out in the oven too. Cutting the sharp tips off of the leaves is an optional step. It only takes a minute with kitchen shears but if you are in a rush, don’t bother. Chefs do it because it looks pretty and prevents people from piercing their fingers on the spiny tips but is not really necessary.

I like to use red quinoa because I love the gorgeous color and it ‘feel’s meatier than the white, although that may be an optical illusion (or maybe I’m just easily fooled). In fact, I use it instead of meat in my Black Bean Chili con Quinoa and Quinoa Black Bean Tacos with really great results. If you don’t have red quinoa, you can use regular white quinoa. Their nutritional value is the same and their flavor is very similar. Regardless of the color, quinoa is a great source of protein and fiber but low in calories and fat. It also fills you up so you’re not rushing back to the refrigerator right after dinner. Just sayin’.

TIPS: I cut the artichokes in half to stuff them but you could also stuff them whole. Just remove the stem so they will sit flat. Remove the center leaves and choke. I find that a melon baller or ice cream scoop works better than a regular spoon and/or knife. Then pack the center full of stuffing as well as between the leaves. Bake as directed. Larger artichokes will take longer. You know it’s done when a knife can easily pierce the stem end and the outer leaves are easily removed.

ROASTED ARTICHOKES STUFFED WITH GARLIC, PARMESAN AND QUINOA

This recipe calls for 2 large artichokes which serves 2-4 people as a main course depending on appetities. You can easily double the recipe for a larger crowd.

2 large artichokes
2 Tbsn lemon juice (juice of one lemon)
3/4 cup red quinoa
3 large cloves garlic
1 shallot, minced
3/4 cup parmesan (or mixed cheeses, romano, mozzarella, fontina, provolone)
1/2 tsp red pepper flakes (optional)
1 Tbsn fresh herbs or 1 tsp dried (parsley, oregano, thyme)

Using a fine mesh colander, rinse quinoa under cold running water and drain. Combine quinoa and 1 1/2 cups water in a medium pot and bring to a boil. Reduce heat to a simmer, cover and cook until quinoa is tender and all the water is absorbed, 15 to 20 minutes. Fluff with a fork and stir in shallots and garlic while it’s hot so they start to soften. Set aside.

Fill a large bowl with water and lemon juice. Stir well. If you are stuffing whole artichokes, cut stems from artichokes so they can sit flat. If you are stuffing half artichokes, slice in half vertically, including the stem.

Place artichokes in bowl with lemon water. Working with one artichoke at a time, scoop out the center leaves and the fuzzy choke (an carefully use a serrated knife to cut off the top third, then use scissors to clip off and discard sharp leaf points, returning each artichoke to the lemon water as you finish.

When quinoa is cool, stir in cheeses, red pepper flakes and herbs.

Preheat oven to 400°F. Place artichokes leaf side side down in a baking pan and brush or spray with olive oil and sprinkle with salt and pepper, if desired, and stuff with qunoa mixture. Don’t hesitate to pack each in a large mound.

Pour about 3/4 cup of water in the bottom of the pan to create steam and prevent sticking, cover with aluminum foil and bake for about 45 minutes.

Remove foil, add remaining cheese and bake another 15 minutes uncovered. For a golden brown top, broil the last five minutes.

Serve with melted butter or aoli if desired.

Roasted Artichoke Stuffed with Garlic, Parmesan and Quinoa

Servings: 2-4
Time: 90 minutes
Difficulty: medium
Print

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2 large artichokes
2 Tbsn lemon juice (juice of one lemon)
3/4 cup red quinoa
3 large cloves garlic
1 shallot, minced
3/4 cup parmesan (or mixed cheeses)
1/2 tsp red pepper flakes (optional)
1 Tbsn fresh herbs or 1 tsp dried (parsley, oregano, thyme)bsp;

Using a fine mesh colander, rinse quinoa under cold running water and drain. Combine quinoa and 1 1/2 cups water in a medium pot and bring to a boil. Reduce heat to a simmer, cover and cook until quinoa is tender and all the water is absorbed, 15 to 20 minutes. Fluff with a fork and stir in shallots and garlic while it’s hot so they start to soften. Set aside.
Fill a large bowl with water and lemon juice. Stir well. If you are stuffing whole artichokes, cut stems from artichokes so they can sit flat. If you are stuffing half artichokes, slice in half vertically, including the stem.
Place artichokes in bowl with lemon water. Working with one artichoke at a time, scoop out the center leaves and the fuzzy choke (an carefully use a serrated knife to cut off the top third, then use scissors to clip off and discard sharp leaf points, returning each artichoke to the lemon water as you finish.
When quinoa is cool, stir in cheeses, red pepper flakes and herbs.
Preheat oven to 400°F. Place artichokes leaf side side down in a baking pan and brush or spray with olive oil and sprinkle with salt and pepper, if desired. stuff with qunoa mixture. Don’t hesitate to pack each in a large mound.
Pour about 3/4 cup of water in the bottom of the pan to create steam and pre ent sticking, cover with aluminum foil and bake for about 45 minutes.
Remove foil, add remaining cheese and bake another 15 minutes uncovered. For a golden brown top, broil the last five minutes.
Serve with melted butter or aoli.

Meatless Monday – Sesame Orange Tofu

by joycevandenbergporterDecember 28, 2015

NEW YEAR, NEW YOU… START YOUR YEAR OFF ~~RIGHT~~ LIGHT! I’m not talking about making major New Year’s Resolutions, just one small step to a healthier you (and planet Earth too). How about joining the thousands of people in 36 countries around the world in the Global Meatless Monday Movement? It’s a very do-able goal (dare I say, trendy?) and you might actually like the results. Here is a tasty recipe to get your new Meatless Monday tradition started in 2016; crispy and delicious Sesame Orange Tofu over a bowl of steaming brown Jasmine rice. This sauce, which is savory but slightly sweet and slightly spicy, is so good, you will wonder why you ever thought you didn’t like tofu. You won’t leave the table feeling deprived, for sure…

I realize that not everyone is ready to give up eating meat, but how about just eating less? YOU really can make a difference, definitely to our farm animals, but also to the planet we all share! In his book In Defense of Food, journalist Michael Pollan coined the phrase “Eat food. Not too much. Mostly plants.” He has since cited Meatless Monday as a way to reach this goal. So in April 2009 Pollan expressed the need for Americans to reduce meat consumption: “even one meatless day a week—a Meatless Monday, which is what we do in our household—if everybody in America did that, that would be the equivalent of taking 20 million mid-size sedans off the road.” Then, for all those people who try to make informed choices, Al Gore lists Meatless Monday as one of the Top 12 Things You Can Do Now for a better world. (https://en.wikipedia.org/wiki/Meatless_Monday) There are a lot of reasons to eat less meat; health, weight loss, saving the environment, compassion for other sentient beings…just pick one. Regardless of your reason, take the pledge and give Meatless Monday a try this new year.

TIPS: An easy way to mince garlic and onions is to use a small kitchen grinder like this one from Hamilton Beach that I got for Christmas. It makes mincing a breeze and clean up is easy since the parts all come apart. This dish is slightly spicy but if you want to turn up the heat, add more red chili flakes and/or Sriracha. I tend to stay away from breaded foods, but if you love an extra crispy coating like that, try dredging the tofu in flour, then egg whites, then panko before frying. I’ll bet it will pick up the sauce nicely. Let me know if you try…

Recipe adapted from Crazy Vegan Kitchen

SESAME ORANGE TOFU

1 14 oz block organic extra firm tofu
2 Tbsn olive, avocado or coconut oil (divided)
1/2 red onion or large shallot, minced
1 tsp garlic, minced
½ red chilli, minced (or 1/4 tsp red pepper flakes)
2 tsp corn starch

Sesame Orange Sauce:

Zest and Juice of 1 large orange(1/3 – 1/2 cup)
1 Tbsn Sriracha
4 tsp sugar
1 tsp cornstarch
1½ tsp apple cider vinegar
1 Tbsn white wine
½ tsp white pepper
4 tsp Tamari (or soy sauce)
1 tsp sesame seeds
2 scallions, sliced (optional garnish)

Drain tofu and cut into four slices. Place in a single layer on a kitchen towel or double layer of paper towels. Cover with another towel or paper towels and place something heavy on top to help drain excess moisture.

While tofu is draining, combine all ingredients for orange sauce and whisk to combine. Set aside.

Cut tofu into 1/2 inch cubes. Toss in cornstarch to thinly coat.

Heat 1 Tablespoon of oil in a pan and lightly sear your tofu on all sides to create a crispy crust. Don’t crowd. Do in batches if necessary.

Remove seared tofu from the pan and set aside.

In a large pan, heat 1 tablespoon of oil and sautee garlic, onion and chillis for several minutes. Pour in orange sauce and stir to combine.

Once sauce thickens, add tofu and stir to coat pieces.

Serve over brown jasmine rice and top with scallions.

Sesame Orange Tofu

Servings: 2-4
Time: 30 minutes
Difficulty: easy
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SESAME ORANGE TOFU

1 14 oz block organic extra firm tofu
2 Tbsn olive, avocado or coconut oil (divided)
1/2 red onion or large shallot, minced
1 tsp garlic, minced
½ red chilli, minced (or 1/4 tsp red pepper flakes)
2 tsp corn starch

Sesame Orange Sauce:

Zest and Juice of 1 large orange(1/3 – 1/2 cup)
1 Tbsn Sriracha
4 tsp sugar
1 tsp cornstarch
1½ tsp apple cider vinegar
1 Tbsn white wine
½ tsp white pepper
4 tsp Tamari (or soy sauce)
1 tsp sesame seeds
2 scallions, sliced (optional garnish)

Drain tofu and cut into four slices. Place in a single layer on a kitchen towel or double layer of paper towels. Cover with another towel or paper towels and place something heavy on top to help drain excess moisture. Cut into cubes and toss with corn starch to thinly coat.
While tofu is draining, combine all ingredients for orange sauce and whisk to combine. Set aside.
Heat 1 Tablespoon of oil in a pan and lightly sear your tofu on all sides to create a crispy crust. Don’t crowd. Do in batches if necessary.
Remove seared tofu from the pan and set aside.
In a large pan, heat 1 tablespoon of oil and sautee garlic, onion and chillis for several minutes.
Pour in orange sauce and stir to combine.
Once sauce thickens, add tofu and stir to coat pieces.
Serve over brown jasmine rice and top with scallions.