Cauliflower Fried Rice

1 package riced cauliflower
Peas, about ¼ to 1/3 cup
1 can water chestnuts, chopped
½ can baby corn, chopped
3 eggs
Chik-n (veggie protein), baked, cooled, chopped
Soy sauce, about 1 T
Fresh ginger, grated, 1-2 T
Olive oil or coconut oil
Sesame oil
 
Crack eggs into a small bowl and beat with a fork. Heat wok or sauté pan (I used non-stick), add a little oil of choice. Add the eggs. Cook, flipping them once. Remove from heat and transfer to a plate. When cool cut eggs into ribbons. Add the sesame oil to pan and sauté peas, baby corn, and water chestnuts until softened. Add the cauliflower rice, soy sauce and ginger to pan. Cook until cauliflower is done. Add egg and chik-n.
 
By: K2
 

Stir-Fried Celery

1 bunch celery, sliced
Baked tofu or baked "chik'n" (I like Trader Joe's Chicken-less Crispy Tenders; cook in oven and then slice into smaller pieces)
I can water chestnuts, sliced
Oil (I use olive oil)
2 garlic cloves, minced
Rice wine vinegar
Soy sauce
Sesame oil
Corn starch
A dash of pepper
Rice
Cashews, chopped

Start cooking the rice. Heat wok or a large pot with about 1 tablespoon of oil, add garlic and cook for 1-2 minutes. Add celery and water chestnuts and stir fry for 2-3 minutes. Add some water and cook until celery is starting to get soft. Mix together rice wine vinegar (not too much or it's over powering, about 1-2 teaspoons), some soy sauce, sesame oil, pepper and corn starch. Add some water if it's too thick. Add the mixture to pot. Cook until it makes a thick sauce. Take off stove and add cooked chik-n. Serve over rice; sprinkle on some cashews if you desire. I like some hot sauce on mine.

By: K2


Vegetable Moo Shu Wraps

For sauce combine:
½ cup vegetable broth or water (used water)
2 Tbs. low-sodium soy sauce
2 tsp. sesame oil
1-2 Tbs. rice wine vinegar or lime juice (used lime)
2 tsp. cornstarch
1 tsp. honey

Filling
3 large eggs
1 tsp. low-sodium soy sauce
1 tsp. sesame oil
1 small red onion, sliced in half moons
2 Tbs. grated fresh ginger
1 cup large stemmed shiitake mushrooms, cut into thin strips
2 cloves garlic, minced
4 cups shredded cabbage (bag of TJ's pre-shredded)
1 cup green peas (fresh that I microwaved with 1 T of water for about 1 minute)
1 ½ cups shredded carrot (used TJ's)
Green onions, thinly sliced on the diagonal

Wraps
16 Chinese moo shu pancakes or small, thin flour tortillas – The reduced carb whole wheat flour tortilla from Trade Joe's worked really well. Hoisin sauce, for spreading inside wrappers

Filling: Whisk together eggs, soy sauce, and sesame oil in bowl. Heat a bit of olive oil in wok or large skillet over medium heat. Add eggs, swirl to spread over pan, and cook 1 minute. Flip with spatula, and cook 1 minute more. Slide onto cutting board, and slice into thin strips. Set aside.

Wipe out wok or skillet, add a bit of oil, and heat over medium-high. Add red onion; sauté 2 to 3 minutes, or until onion begins to soften. Add mushrooms and garlic, and sauté 5 minutes, or until mushrooms are golden. Add ginger and sauté for a minute or two. Add cabbage, peas, carrots, and green onions; cook until cabbage slightly wilts. Stir in sauce, and simmer 2 to 3 minutes. Fold egg strips into mixture. Transfer to serving platter. Serve with warm moo shu pancakes and hoisin sauce. Spread tortilla with hoisin, top with veggie and roll-up. Good!

Vegetarian Times (slight modifications)


Spicy Noodle and Edamame Salad

1 package soba noodles
1 cup frozen shelled edamame
1 1/2 cup diced English cucumber
1/4 cup thinly sliced green onions
1 1/2 cups shredded carrot
1/2 cup non-fat Greek yogurt
1 tablespoon rice vinegar
2-3 teaspoons white miso
1 tablespoon low-sodium soy sauce
1 teaspoon chile paste with garlic
1 teaspoon dark sesame oil

Cook soba in boiling water until done; drain. Cook edamame in boiling water for about 2 minutes; drain. Place cooled soba and edamame with carrots, cucumber and onions in a bowl. Combine yogurt and next 5 ingredients (through oil); stir with a whisk. Pour over the soba mixture; toss well.

By: Cooking Light with modifications


Veggie Vietnamese Sandwich

Package shredded carrots
1 lime - juiced
1/4 C vegan mayo
1 pkg veggie chicken nuggets
1 French baguette
1/2 C chopped cilantro
1.5 T sriracha sauce (or to taste)

Combine carrots and lime in a bowl and marinate 15-30 minutes. Stir together the mayo (I used some olive oil based mayo and plain, non-fat Greek yogurt; made more like 1/2 C) and sriracha sauce in another bowl. Cook veggie chicken nuggets (I used the breaded style). Cut baguette into sandwich sizes. Spread mayo mixture on sandwiches. Add carrots, "chick-n" and some cilantro. Add more sriracha if desired.

Original version of recipe from Vegetarian Times

Salade Cambodgienne

Makes 4 servings

1 head, about 2 pounds, green cabbage, cut in half and very thinly sliced
1 cup peeled and shredded carrots
1/2 large onion, very thinly sliced crosswise
1/2 red bell pepper, thinly sliced 1/4-inch thickness
1/2 cup mint leaves, loosely packed
1/2 cup Asian basil leaves, loosely packed
1/2 cup peanuts, roasted and coarsely ground
1/3 cup tuk trey dressing (recipe below)
4 sprigs or more cilantro, chopped for garnish
Crushed chilies or thinly sliced fresh chilies optional for desired heat

In a large salad bowl, toss all the vegetables and herbs together. Set aside a handful of peanuts for garnish, and mix in the rest of the peanuts. Add the tuk trey dressing (recipe below) and toss well. Add a little spice, either crushed red chilies or thinly sliced fresh bird's-eye chilies if desired, and toss to mix well. Serve on large plate and sprinkle with the rest of the ground peanuts. Top with the cilantro sprigs for garnish.

Tuk Trey Dressing (vegetarian version)

1/4 cup water (I swap first two and use 1/4 C sugar and 1/2 C water)
1/2 cup sugar
4 1/2 teaspoons kosher salt (I used about 1 t.)
1 large clove garlic, minced
1 medium shallot, minced
5 teaspoons lime juice, freshly squeezed (added more as increased water amount)

In a small saucepan, bring the water to a boil and turn off heat. Add sugar and salt and stir to dissolve completely. Add remaining ingredients and stir to mix well. Let cool completely before dressing salad.

From: NPR

Pineapple Tofu Kabobs

1 can pineapple chunks
2 T low sodium tamari sauce
½ C rice wine vinegar
2 t ground ginger
1 t ground mustard
½ t red chili flakes
Black pepper to taste

1 carton extra firm tofu, cut up into cubes
1 carton grape (or cherry) tomatoes
1 zucchini, cut in half and then sliced
1 large green bell pepper, chopped into about 1 inch squares
1 small onion, chopped into about 1 inch squares

Wooden skewers

Brown rice
Cashews

Blend the pineapple juice from the can and next 6 ingredients in a large bowl. Add tofu, veggies and pineapple. Marinade for one hour (or more). Thread tofu, veggies and pineapple on skewers. Heat oven to 375. Place a piece of parchment paper on a cookie sheet. Place skewers on a cookie sheet. Bake for about half an hour.

Pour marinade in a pot and bring to a boil. Simmer until reduced and a little thicker.

Serve kabobs over brown rice. Drizzle some marinade sauce and sprinkle some chopped up cashews on top.

From: Whole Foods

Spicy Thai Vegetable Soup

Chile Paste:
I used about 1 T of my favorite chili paste with garlic and 1 T green
1 stalk lemongrass, minced
2 shallots, minced (½ cup)
1 tsp. red miso
Some water if too thick

Soup:
8 cups low-sodium vegetable broth + some additional water
1 Tbs. low-sodium soy sauce
1 ½ cups Swiss chard (alternate: beet greens or kale)
1 cup fennel chunks
1 cup sliced mushrooms
1 package firm tofu chunks
1 cup coarsely chopped arugula
¼ to ½ cup fresh mint leaves, chopped
¼ cup chopped parsley

To make Chile Paste:
Put paste ingredients into the small bowl of emersion blender (or food processor) and blend.

To make Soup:
Bring broth to a boil in saucepan over high heat. Stir in soy sauce and chili paste. Add greens, fennel and mushrooms, and bring to a boil. Cook 5 minutes. Reduce heat to medium-low, and simmer 5 minutes. Add tofu, and cook 2 minutes more. Stir in arugula, mint, and parsley, and simmer 1 to 2 minutes, or until herbs wilt.

Modified from a recipe from Vegetarian Times.


Broccoli and Tomato Thai Curry

1 tablespoon olive oil
1 onion, chopped
3 teaspoon Thai green curry paste
15 ounces canned light coconut milk
Vegetable stock
1 tablespoons soy sauce
1 teaspoon brown sugar (did not use)
1 teaspoon kosher salt (did not use)
1 can of drained bamboo shoots (did not use)
1 large head broccoli, stalks chopped, crowns cut into florets (I used 2 bunches of broccolini)
1 pound yukon gold potatoes, peeled, diced small (I used russet as I like the taste better)
1 large tomato, diced (I used 2)
Juice of a lime
1/3 cup thin-sliced fresh basil
Salt & pepper to taste

Heat the oil on in a large, deep skillet or Dutch oven. Add the onion and saute until beginning to soften. Stir in the curry paste until well combined. Add the coconut milk, broth, soy sauce, the broccoli stalks (reserve the florets for a bit so they don't overcook) and potato. Bring nearly to a boil, adjusting heat as necessary. When the potato is mostly cooked, add the broccoli florets, making sure to stir into the hot liquid. Cover and let cook. Stir in the tomato and let warm through. Stir in the lime juice and basil. Season to taste and serve.

Per Serving (1 cup?): 166 Cal (33% from Fat, 12% from Protein, 56% from Carb); 5 g Protein; 7 g Tot Fat; 4 g Sat Fat; 25 g Carb; 5 g Fiber; NetCarb 20; 66 mg Calcium; 2 mg Iron; 664 mg Sodium; 0 mg Cholesterol; Weight Watchers 3 points.

From: A Veggie Venture


Hot and Sour Mushroom, Cabbage, and Rice Soup

1 tablespoon canola oil
3 jalapeno peppers, diced
6 cloves garlic, minced
1 small lump ginger, grated
1 1/2 cups cremini mushrooms, washed and sliced
1/2 C dried porcini soaked in 1 C hot water; chop when soft and reserve liquid (I added this)
1 lime, zest and juice
8 cups broth — turkey, chicken, or vegetable
1/2 cup jasmine rice (I used 1 C)
Soy sauce
1/2 head green cabbage, cut in half and shaved thin (used pre-shredded)
Chili garlic sauce, to serve

Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the diced peppers, garlic, and ginger and cook for about five minutes or until fragrant and slightly softened. Add the mushrooms and cook for another ten minutes over medium heat, or until mushrooms are browned.

Add the lime zest, porcini liquid and broth and bring to a simmer. Add the rice, cover, and simmer for about 20 minutes or until the rice is just barely soft. Add the shaved cabbage, lime juice, and soy sauce to taste and simmer for another few minutes or until cabbage is hot.

Serve with chili or chili garlic sauce.

Original from: The Kitchn