Baby Kale and King Trumpet Stir Fry

This is so yummy and quick!

  • 2 tsp oyster sauce, plus more to taste
  • 1 tsp fish sauce or Coconut Aminos
  • 4 tsp neutral oil
  • 1 1/2 tsp red chili pepper
  • 1 1/2 tbsp finely chopped garlic, divided
  • 2 tsp water
  • 1 tsp cornstarch
  • 2 (5-ounce) packages baby kale
  • 8 oz king Trumpet mushrooms, sliced thin
  • Black pepper

Whisk together oyster sauce, fish sauce, and 1 teaspoon oil in a small bowl until combined. If desired, stir in chile and sugar. Add additional oyster sauce, if desired. Stir in 1 1/2 teaspoons garlic; set aside. Whisk together 2 teaspoons water and cornstarch in a small bowl until milky and smooth; set aside.

Heat remaining 1 tbsp oil in a pan over high until shimmering. Add mushrooms cooking until browned on both sides. Add remaining 1 tablespoon garlic; cook, stirring constantly, until fragrant, 5 to 10 seconds. Add kale a few handfuls at a time, stirring until wilted before adding next batch, until all greens have wilted and are reduced to about one-third in volume, about 2 minutes and 30 seconds.

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Green Goddess “Tuna” Salad Sandwich

This vegan lunch is so yummy!! If your not vegan just use tuna in place of the hearts of Palm.

  • 1/4 c basil leaves
  • 1/4 c parsley leaves
  • 1/4 c tarragon leaves
  • 1/4 c mayo
  • 1/4 c sour cream or vegan sour cream
  • Zest of 1 lemon
  • 2 tbsp 1 tsp lemon juice
  • 2 tbsp olive oil
  • 1 can hearts of Palm or tuna
  • Celery stalk
  • Shallot
  • 1 clove garlic
  • Salt and pepper
  • Lettuce
  • 4 slices whole grain bread, toasted

Purée basil, parsley, tarragon, mayo, sour cream, lemon zest, juice, and 2 tbsp oil in a blender until smooth.

In a food processor chop hearts of palm, celery, shallot in garlic until chopped finely. Toss with dressing until coated.

Top toasted bread with lettuce and heart of palm mixture.

Serves 2.

Portobello Bahn Mi

  • This is so good! Perfect for a weeknight dinner or lunch.
  • To Serve:
    • Cilantro
      Baguettes
      Mayo
      Fish sauce
      Hot sauce

    Pickled Veggies

    • Daikon, julienned
    • 1 carrot, julienned
    • 1/2 English cucumber, julienned
    • 1/2 c rice wine vinegar

    Combine in a bowl and set aside.

    Red Curry Roasted Portobellos

    • 1 c coconut milk
    • 1 tbsp lime juice
    • 2 tbsp Thai Red Curry Paste
    • 4 portobellos mushrooms, cleaned and sliced 3/4 inch thick

    Preheat over to 425

    Combine coconut milk, lime juice and Curry in a bowl, whisk till smooth. Place mushrooms on a baking sheet cover with sauce. Bake for 15 minutes, flip and roast 15 minutes more.

    Spread mayo on baguette, sprinkle with fish sauce, top with pickles veggie and mushrooms.

    Serves 4.

    Veggie Chili

    This vegan chili is so good and chock full of veggies!

    • 2 tbsp cumin
    • 2 tbsp olive oil
    • 1 onion, sliced thin
    • 3 cloves garlic, minced
    • 2 jalapeños, chopped fine
    • 2 tbsp chili powder
    • 1 tempeh bar, crumbled
    • 1 zucchini, diced
    • 1 sweet potato diced
    • 2 15 oz cans black beans, rinsed
    • 1 28 oz can crushed tomatoes
    • 2 c water
    • Salt and pepper
    • 1 diced avocado
    • 1 bunch green onions, chopped
    • 1/2 c shredded vegan cheese

    In a large pot heat oil over medium heat. Add onions, garlic and jalapeños and cook until onion is soft.

    Add the spices, Zuks and potato and cook for 3 – 4 minutes. Add beans, tomatoes and water and bring to a boil, then simmer for 30 minutes.

    Serve topped with avocado, onions and cheese.

    Serves 8.

    Cauliflower Gnochi

    Trader Joe’s Cauliflower gnocchi are so good -and make for a perfect quick weeknight meal. I used the artichoke Aioli form another recipe toasted some bread crumbs and add red some roasted tomatoes. So good!

      1 package Trader Joe’s Frozen Cauliflower Gnocci
      2 tbsp olive oil or butter
      1/2 c roasted tomatoes
      1/4 c gluten free or regular bread crumbs

    Spray a small pan with olive oil and toast the bread crumbs over medium heat.

    In a large skillet over medium heat add oil or butter and cook the gnocchi till brown on all sides. Stir in the sauce and tomatoes and cook till heated through. Top with breadcrumbs.

    Serves 2.

    Stuffed Portobello Mushrooms

    This is a quick and easy dinner that is oh so tasty!

    • Trader Joe’s Red Pepper Spread with Eggplant and Garlic
    • 4 portobello mushrooms, cleaned and gills scraped
    • Vegan mozzarella cheese
    • Nut ricotta

    Preheat oven to 425. Line a pan with parchment paper, spray with olive oil. Spray caps with olive oil and bake for 15 minutes.

    Let mushrooms cook for a few minutes. Spread a couple tbsp into the class then top with ricotta and a little mozzarella.

    Bake for 5 minutes until the cheese is melted and bubbly.

    Serves 2 – 4.

    Lentil Gyros

    These Lentil Gyro recipe is from Pretty Simple Cooking – these are so yummy!

    Gyros:

    • 16 oz cooked gyros (I use TJs) or 1 1/2 c lentils cooked
    • 8 cloves garlic, minced
    • 4 3-inch sprigs of rosemary, leaves stripped off
    • 8 oz Cremini mushrooms
    • 1 tbsp dried oregano
    • 1 tbsp dried thyme
    • 2 tsp cumin
    • 2 tsp paprika
    • 1 tsp dried cilantro
    • 1 tsp garlic powder
    • 1 tsp black pepper
    • 2 tbsp olive oil
    • 1/2 c rolled oats
    • 1 tsp salt
    • 2 tbsp ground flax seed in 6 tbsp water or 2 eggs

    2 tbsp vegan butter

    For serving:

    • Tzatziki sauce (from TJs)
    • 1 red onion, sliced thin
    • 1 english cucumber, sliced thin
    • 1 head romain
    • 1 tomato, sliced thin
    • 8 pita breads
    • Feta if not vegan

    Preheat oven to 425. Line a pan with parchment and spray with olive oil.

    Mix all the dry herbs in a small bowl.

    In a large pan heat the oil and the mushrooms, garlic, rosemary in a large pan and cook over medium heat until mushrooms release their liquid. Stir in spices and cook for 1 minute.

    Add all remaining ingredients and mushroom mixture in a food processor and pulse until uniform in shape and crumbly.

    Spread in lines pan and cook for 30 minutes until browned, let sit for 10 minutes. Cut into strips and assemble pitas with remaining ingredients.

    Serves 8.