veggie dinner

Veggie sushi & tofu lo mein

buckwheat noodle stirfry

To make this, I first boiled the buckwheat noodles and blanched the broccoli.  In the wok, I added oil,  the mushrooms [oyster mushrooms and baby bella], carrots, broccoli, garlic and seitan.  Sauté on med high heat, then add veggie broth along with noodles, green onion, lemon, soy sauce, and fresh herbs.  Simmer until all the flavors blend together.  I then added a bit of truffle oil and sesame oil.  This dish was delicious!

tofu & veggies

from Koi:

tofu, veggies in basil coconut milk, side of brown rice

lunch today

My friend Kelly brought over a delicious healthy lunch today:

sweet pea hummus wrap & sesame noodles

tofu lettuce wraps

Delicious!  Asian-style marinated tofu with crushed peanuts in lettuce wraps with a side of brown rice.

veggie stirfry

I’ve been busy around here, I hope to get things updated soon.  Hope everyone had a great Thanksgiving.

I love making stirfry at the beginning of the week so there is leftovers for the next few days.

Lots of veggies in the wok:  broccoli, bamboo shoots, marinated tofu, onions, garlic and rice.

breaded tofu dish

I have been wanting to try a breaded tofu dish and this one turned out great!  I took quite a few pics during the process of breading the tofu.  So, hopefully the pics will help and look easy as it really was to make.

I first started by slicing the tofu & pressing the water out.  Place the slices of tofu into a dish with a favorite marinade for at least an hour (it really is necessary to marinate for a while so the tofu will soak up as much flavor as possible!).  I used a simple orange-soy marinade.

orange-soy marinade:

1/4 c soy sauce
1/4 c orange juice
1 tbs canola oil
1 clove of garlic, minced

Next, set up a bowl with 1/2 c whole wheat flour, 1 tbs cornstarch, salt & pepper.  Dip each tofu slice into the flour mixture and place into a pan with a few tbs of canola oil.  Simmer on each side until beautifully golden brown.

While the tofu cooked, I roasted asparagus in the oven:

I placed the breaded tofu on a bed of asian noodles, the dipping sauce is soy sauce + bragg’s amino liquid + lemon juice.

This is such a beautiful dish.  I wish I had sesame oil, I keep forgetting to pick some up @ the grocery store.  I would drizzle the sesame oil over the tofu & noodles just as it is plated and ready to eat!

tonight’s dinner

vegetable stirfry with asian noodles

fresh veggies thrown into my new beauty of a wok, finally no more spilling veggies on the stove

rice & seitan

edamame, broccoli, seitan

Ben made this dinner before our workout, a great pre-workout dinner.

vegan pad thai

This past week has been busy for us!  So, I am a bit behind on my posts, this was a dinner from last week…

vegan pad thai, with tofu replacing the egg and vegan faux “chicken”