This is a really flavorful sauce that could be the foundation for a zillion variations. Try tofu or a chicken substitute instead of tempeh. Add some shitake mushrooms. Use brown or white rice instead of soba noodles. Omit the curry powder and just enjoy the peanut sauce.
1/2 cup creamy peanut butter
4 Tbs. agave nectar
4 Tbs. white miso
2 Tbs. sesame oil
2 Tbs. lemon juice
1 tsp. chili powder
2 tsp. curry powder
1/2 cup water
2 Tbs. canola oil
2 cloves garlic, minced or pressed
1 medium red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
8 oz. tempeh, cubed
1 medium zucchini, chopped
1 16-oz. bag frozen Asian-style stir-fry veggies
Salt and pepper to taste
Package soba noodles (or brown or white rice)
1. In a medium-size pot over medium heat, whisk together the sauce ingredients. Heat to boiling, stirring constantly, making sure all peanut butter and miso lumps are dissolved. Remove from heat and set aside.
2. Fill a pot with water and bring to boil for soba noodles. Cook according to package directions.
3. Heat the oil over medium heat in a wok or heavy skillet. Add the garlic, onion, bell peppers, and tempeh. Stir fry for about 5 minutes. Add the zucchini and frozen veggies and continue to stir fry until the vegetables are just tender. Stir in the peanut sauce; heat tempeh and veggies until simmering. Remove from heat and serve over soba noodles.
Here’s a simple side dish with an Asian twist.
2 Tbs. soy sauce
2 Tbs. rice vinegar
2 Tbs. sesame oil
2 Tbs. agave nectar
salt and pepper to taste
2 bunches broccoli, trimmed and cut into small florets
1/4 cup sesame seeds
1. In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, agave nectar, and salt and pepper; set aside. Steam broccoli florets until just tender; set aside to cool. In a large skillet, toast sesame seeds.
2. Add broccoli florets to bowl with dressing; stir to combine. Let sit at room temperature until ready to serve (up to 2 hours). Sprinkle with toasted sesame seeds right before serving.
This recipe is not difficult (don’t be put off by the long list of ingredients). Prepare all items in advance, including slicing the tofu. For best results, rinse the tofu block, and then stand it on its side and slice the narrowest edge into four slices. Then lay it flat and cut into about 2-inch cubes. The slices will be 1/2-inch thick and will cook more evenly.
1/3 cup light olive oil
1 small yellow onion, finely chopped
1 Tbs. fresh ginger, minced
1/2 tsp. minced garlic
1 16-ounce package firm tofu, rinsed
1 14-ounce can light coconut milk
1/2 tsp. red pepper flakes
2 tsp. paprika
1 tsp. curry powder
1 Tbs. soy sauce
2 tsp. agave nectar OR 3 tsp. sugar
1/2 tsp. salt
1 large carrot, peeled and thinly sliced
1 6-ounce package baby spinach leaves
1. Place 2 Tbs. olive oil, onion, ginger, and garlic into heated large cook pot or dutch oven. Stir occasionally until onion is transparent, about 3 minutes. Add remaning olive oil and tofu and cook until tofu is lightly browned. Add a bit more oil, if necessary.
2. Add coconut milk, pepper flakes, paprika, curry powder, soy sauce, agave nectar, and salt. Stir well.
3. Spread carrot slices on top, and add spinach leaves. Cover tightly and cook on low heat for 15 minutes. Mix before serving over rice or noodles.
Our friend Paula from Montana can promote the health benefits of Montana red wheat berries ’til the cows come home. She swears that they have magical properties. Whole unprocessed wheat kernels, especially Montana organic red spring wheat berries, are high in protein and fiber, and they’re delicious! This colorful salad recipe showcases their nutty goodness, and it’s perfect for a summer potluck.
1 cup cooked wheat berries (see below)
1/2 cup pineapple chunks
1 cup dried cranberries
1 cup shelled pistachios
1/2 cup pine nuts
1 cup dried apricots, chopped
2/3 cup agave nectar
1 1/2 tsp. cinnamon
Wheat berry prep:
1/2 cup wheat
1 3/4 cup water
1/4 tsp. sea salt
1. Rinse wheat. Combine wheat, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer 1 hour or until tender. Drain and cool.
2. Combine all ingredients with cooled wheat berries. Mix and serve.
If you have one of those little gadgets that can peel, slice, and core apples in just a few seconds, this recipe is a good reason to bring it out and use it.
2 Tbs. flour
1 tsp. cinnamon
Dash of ground nutmeg
1 Tbs. lemon juice
3/4 cup agave nectar
7-8 medium apples
2 prepared vegan pie crusts
1. In a small bowl, mix flour, cinnamon and nutmeg. Set aside. Place one pie crust in pan on a cookie sheet covered with aluminum foil. Set aside the other crust on waxed paper.
2. Peel, core, and slice apples, and place in a large bowl. Toss with lemon juice. Pour agave nectar over apples and mix well. Sprinkle flour & spice mixture over apples and mix again.
3. Turn apples into pie crust (apples will mound up in the center). Place the other crust atop apples, crimp edges of crust, and trim excess. Cut a few slits in top crust for steam to escape. Bake at 375° for 55-60 minutes.
Here’s a veganized version of a holiday classic.
1 12-oz. package silken firm tofu
1 16-oz. can pumpkin
3/4 cup agave nectar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1 9-inch unbaked deep-dish pie shell (Wholly Natural frozen pie crusts are vegan)
Preheat oven to 425°. Rinse tofu and place in blender or food processor. Process on medium speed for about 1 minute until creamy. Add pumpkin, agave nectar, salt, and spices. Process for an additional 2 minutes. Pour mixture into unbaked pie shell and bake for 15 minutes at 425°. (You may need to cover crust with foil to prevent burning.) Lower heat to 350° and bake for another 45-50 minutes. Chill and serve.
Maybe you’ve heard of a classic dessert called a fruit fool? Sue found an English recipe for strawberry fool that dates back to 1764! The basic recipe consists of berries and an equal amount of cream, with sugar added. After blending well, the consistency is similar to a pudding. Some modern recipes use cream and yogurt. Sue came up with this veganized version. YUM. Try it. It’s easy and fast.
1 12-oz. package SILKEN tofu
12 oz. fresh strawberries (or 12-oz. package frozen strawberries, thawed)
1/2 cup agave nectar
Blend in a food processor; chill. That’s it!