Category Archives: Recipes

Asian-Inspired Savory Peanut Noodles

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This savory, umami-packing dish is a hit every time. It’s another of my recipes that’s easy to accommodate either meat eaters or vegetarians, and depending on your choice of noodle, it can even accommodate a vegan diet. As a meat-eater myself, I love the tofu version. I encourage you to give it a try as written, and then play around with it if you want to try something different.

This feeds my family of 5 with some leftovers. Simply adjust the amount of noodles and prepare as written to feed up to 8 people.

Ingredients

  • A batch of my vegan “egg” noodles, or two packages of fresh chow mein (may contain egg).
  • 2-3 tbsp Fresh Ginger Root, Peeled. If you like spicy, lean toward 3 tbsp. It doesn’t have to be exact.
  • 2 Large Garlic Cloves, Peeled and Basal Plate Removed (the woody part where the roots grow out of).
  • 1 Cup of your favorite Peanut Butter
  • 1/4 Cup Standard Soy Sauce (I like Kikkoman Naturally Brewed, which can be bought in bulk jugs)
  • 1/4 Cup Dark Soy Sauce
  • 1/2 Cup Water or Vegetable Broth
  • 6 tbsp Apple Cider Vinegar
  • 4 tbsp Toasted Sesame Oil
  • 2 tsp Sriraccha (I usually just aim to fill my tbsp measurer to approximately 3/4 full; saves dirtying an extra dish)
  • 4 tbsp Canola Oil (for frying)
  • 2-3 Packages of Extra Firm Tofu (or for a meat version, 2-3 Boneless Skinless Chicken Breasts, Cubed)
  • 4 Cups Roughly Chopped Cabbage (Any kind of green cabbage will do)
  • 2 Heads of Broccoli, Cut Into Bite-Sized Florets (no stem pieces)
  • 1 Can Baby Corn, Drained and Rinsed, Cut Into 1-Inch Segments
  • Optional: Green Onions, Thinly Sliced; Roasted Black Sesame Seeds

Directions

  • Put your tofu blocks in the freezer for 2 hours, and then place at room temperature for 30 minutes or so. This improves the texture of the tofu, making it much more chicken-like.
  • Cut the tofu into 1-inch cubes. Place evenly on a paper towel-lined cookie sheet. Cover in paper towel and place a second cookie sheet on top, with a pot or something on top to add a bit of gentle weight to press the tofu cubes. Let sit until needed.
  • Combine all sauce ingredients in a food processor (Ginger, Garlic, Peanut Butter, Soy Sauce, Water/Broth, Apple Cider Vinegar, Sesame Oil, Sriracha) No need to chop the garlic or ginger: The food processor will take care of it. Blend until smooth, approximately 30 seconds. Set aside.
  • Prepare a pot of water for cooking the noodles. It can simmer while you proceed with next steps.
  • In a large wok over medium-high heat, warm the canola oil, and then add your tofu, frying each side (approximately 12 minutes total). Replace the damp paper towel on the cookie sheet with dry paper towel, and return the fried tofu to the cookie sheet to rest.
  • Begin cooking the noodles.
  • In the same wok from the tofu, add the cabbage and broccoli and saute until soft and tender, approximately 8 minutes.
  • Reduce heat to medium and add the sauce, baby corn, and the fried tofu, mixing everything to coat well.
  • Once they’re ready, transfer the cooked noodles into the wok and mix to coat.
  • Serve; Garnish each portion with green onion and a dusting of roasted black sesame seeds.

Allergy Warning

This delicious, savory recipe contains peanuts, soy, sesame, gluten and corn. It may also contain eggs, tree nuts, and other allergens depending on your choice of ingredients. Vegetable broth may contain mustard.

Savory Vegetable Pot Roast with Easy Vegan Option

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Here’s a veggie pot roast recipe we really enjoy at our place. If you want to make it vegan, all you have to do is use vegan Worcestershire sauce and veggie stock. Easy, right?

Prep time: 20 minutes
Cooking time: 6 hours

Ingredients:

  • 4 Large Yellow Potatoes
  • Approximately 2lbs bite-sized White or Brown mushrooms
  • 2 Large Carrots
  • 1 Medium red onion
  • 3 cups veggie stock
  • 1/2 cup red wine
  • 4 cloves garlic
  • 3 TSP dried thyme leaves
  • 3 TBSP tomato paste
  • 2 TBSP Worcestershire sauce
  • Sea salt & fresh pepper to taste
  • 1/4 cup Pot Barley
  • 2 TBSP Corn Starch

Directions:

  1. Pour 2.5 cups veggie stock (not the bland unsalted stuff – the good stuff) into your slow cooker.
  2. Add 1/2 cup red wine.
  3. Add 4 cloves minced garlic.
  4. Add 3 TSP dried thyme leaves.
  5. Add 3 TBSP tomato paste.
  6. Add 2 TBSP Worcestershire sauce.
  7. Grind some sea salt & fresh pepper into the liquid. A couple palm-fulls of each.
  8. Rinse and stir in 1/4 cup Pot Barley, blending all the ingredients thus far.
  9. Chop all vegetables into single-bite pieces (no need for knives when served). Mushrooms can be left whole, stems in, if they are not too large (they shrink a bit). Cut into half or quarter if they’re large. Firm mushrooms are nicest.
    • 2 Large Carrots (peeled)
    • 4 Large Yellow Potatoes (peeled)
    • Whole White or Brown Mushrooms, roughly twice the amount size-wise as the potatoes. Eyeball it. You can’t go wrong.
  10. 1 whole medium-sized red onion, peeled, cut in half, then into 1/8ths (like a pie). When you cut off the ends, try to leave enough to hold the onion together in the pot.
  11. Place each of those prepped veggies into the crock pot of liquid.
  12. Stir it all together to coat everything.
  13. Slow cook, covered on low for 5 hours. Do not stir.
  14. After 5 hours, whisk up 1/2 cup vegetable stock with 2 TBSP cornstarch in a separate bowl and pour evenly into hot crockpot. Again stir to coat / mix.
  15. Continue cooking, covered on low for 1 more hour. Do not stir.

Serve as is in pasta plates or other deep plates, with a fresh loaf of bread for dipping. For the kids, I boil a bit of pasta during the last 30 minutes of cooking so they can enjoy it with a side of noodles.

Enjoy!

-Robbie