Spicy peanut noodles with carrots and kale (4-5 servings)

One of the many things I like about both Whole Foods and the more local Durham Co-Op Market is the variety of ready-made salads, meals, and side dishes they both offer. A few summers ago, I had a cold noodle salad at Whole Foods and was inspired to play around with a couple recipes I found online to make my own version. I think I’ve finally perfected it! Unless you count boiling noodles as cooking, it’s a no-cook recipe, and it keeps well in the fridge for a couple days. I hope you’ll enjoy it as much as we do!

Click here for a printable recipe.

You will need:

Noodles & friends

  • ~10 oz dried rice noodles

  • ~2 cups torn curly kale leaves, washed and rinsed and dried lightly (Use a towel or salad spinner)

  • 2 medium carrots

  • Canola, vegetable, or sesame oil

  • Chopped roasted peanut or cashews (optional)

Sauce

  • 1/4 cup low-sodium soy sauce (Use coconut aminos to make it gluten-free)

  • 3 Tbsp smooth peanut butter (Almond butter would probably work well too)

  • 1/2 Tbsp maple syrup or agave

  • 1-2 tsp Sriracha, depending on spice preference

  • 2 Tbsp lime juice

Steps:

  1. Cook the rice noodles according to package directions. While the water boils, you can chop (or tear) and wash the kale if you haven’t done so already. Peel the carrots into strips or use a food processor to shred them. Place the kale and carrots in a large serving bowl and set aside.

  2. When the noodles are cooked, drain them in a colander and then toss them with a thin drizzle of oil to keep them from sticking together as they cool.

  3. While the noodles cool, make the sauce. Add the sauce ingredients to a mason jar and shake to combine, or mix them together in a bowl with a fork. (If it’s cool where you are — ha! — you might need to zap the peanut butter in the microwave for a couple seconds to thin it out.)

  4. Once the noodles are cool, add them to the serving bowl with the kale and carrots. (It helps to cut the noodles into smaller pieces and spread them out as you add them to the bowl.) Pour over the sauce and toss with tongs to combine. Serve cold or at room temperature, garnished with chopped peanuts, lime slices, and extra Sriracha if you like!

Smoky tempeh chili (4-5 servings)

I love smoky flavors. The deep, toasty scent and aroma of smoked foods transport me to chilly evenings when the breeze is heavy with the scent of woodsmoke and fallen leaves. Last week’s heat wave in Durham could be the reason I’ve found myself craving smoky dishes lately!

Today’s chili recipe, which is very loosely based on this one from Connisseurus Veg, is a snap to put together. If you’ve been curious about tempeh but haven’t taken the plunge yet, this is a great starting point. This chili is dairy-free and can be made gluten-free if you buy wheat-free tempeh and make sure your broth doesn’t contain gluten.

If you want the recipe only slightly smoky, use the first version of each ingredient listed. If you want a deeper smoky flavor, use some or all of the ingredient versions in parentheses below.

Click here for a printable recipe.

You will need:

  • 2 Tbsp vegetable oil

  • 1 8-oz package tempeh, cut or crumbled into chunks [I used Lightlife three-grain tempeh]

  • 4 garlic cloves, minced

  • 1 16-oz jar salsa (use chipotle salsa for smokiness)

  • 1 tsp onion powder (toasted onion powder)

  • 1 14-oz can diced tomatoes (fire-roasted)

  • 1 15-oz can pinto, kidney, or black beans, drained [I used a mixed can of all three types]

  • 3 sun-dried tomatoes, minced

  • 1/2 Tbsp chili powder

  • 1 tsp smoked paprika

  • 3/4 cup corn kernels (roasted corn)

  • 1 cup water or vegetable broth

Steps:

  1. Add vegetable oil to a stockpot and turn heat to medium. Once the oil is hot, add the tempeh pieces and saute for about 5 minutes, trying to brown it on all sides.

  2. Add the minced garlic and saute for another minute.

  3. Stir in all the remaining ingredients (If your corn is frozen, don’t bother to thaw it first) and increase the heat to medium-high. Once the mixture boils, lower the heat and simmer for 15-20 minutes, or until the chili is nice and thick.

  4. Season with salt and pepper. Serve with your favorite chili toppings: Cheese (vegan or not), avocado, cilantro, scallions, or crushed tortilla chips!

This chili is very filling, and it freezes well too!

Vegan egg roll bowls (4 servings)

Imagine you microwaved an egg roll and it exploded in the process. This dish is a purposeful, less messy version of that predictable occurrence.

If you like egg rolls and want to make them at home but don't want to bother with a deep fryer, this dish is for you. It takes all the best fillings of egg rolls (lightly sauteed cabbage, crispy carrots, and zesty green onions) and turns them inside out into a bowl. It's quick, easy, and filling! Plus, it's way healthier than a deep-fried egg roll!

You will need:

  • 3 Tbsp low-sodium soy sauce
  • 1 Tbsp rice vinegar
  • 1 tsp chili-garlic sauce
  • 1 tsp vegetable or canola oil
  • 8 oz seitan, chopped into small bits or ground up in a food processor
  • 1 clove garlic, minced
  • 1" piece of fresh ginger, grated
  • 1 medium napa cabbage, shredded
  • 1 large carrot, shredded
  • 2 scallions, sliced
  • rice crackers for garnish

Steps:

  1. Pour the soy sauce, vinegar, and chili-garlic sauce into a small jar with a lid; shake to mix and set aside.
  2. Heat the oil in a large, rimmed skillet over medium heat. Once the oil is warm, add in the seitan, garlic, and ginger, stirring until the seitan is lightly browned. 
  3. Increase the heat to medium-high and push the seitan mixture to the outside of the pan. Add the cabbage, carrots, and scallions to the middle of the pan, and quickly stir fry the vegetables until they're softened. (It'll only take 2-3 minutes.)
  4. Turn off the heat and pour the soy sauce mixture into the pan. Toss the ingredients gently to combine and serve immediately, garnished with broken rice crackers.

I've only ever made this with seitan, but I'm sure it would also work well with tempeh or pressed tofu. The next time I make this, I want to try adding some sliced mushrooms in with the cabbage. 

Winter stew with vegetarian sausage, white beans, and kale (5 servings)

So far, 2018 has been mostly frigid, snowy, and blustery. (More like twenty-hibernate-teen, am I right?) Yesterday, thick, heavy snowflakes fell for thirteen hours straight in Durham, leaving a total of six inches in our front yard, although other parts of the Triangle received twice as much. It's definitely the most snow we've seen at once since we moved here in 2010.

The weight of the snow has caused widespread power outages in the area, but despite the damage, it was a beautiful snow. The rain that started the day allowed the snowflakes to cling to every branch and pine needle and leaf of the trees. I love how a thick snow creates definition and dimension that's easy to take for granted on an ordinary day, especially in the grayer parts of winter.

This type of chill and snow-blanketing calls for stew -- rich, hearty, flavorful stew that warms you up from the inside and enlivens the senses. This particular recipe is high in protein and fiber, so it's good for you, too! It cooks slowly in the crockpot, giving you time to read a book, reorganize a closet, write a hand-scripted letter, bake a pan of brownies, or whatever you love to do on a rare snowed-in day.

Click here for a printable recipe.

You will need:

  • 2 vegetarian sausages, cut into bite-sized pieces (I used Field Roast Italian)
  • 2 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 1 15-oz can Great Northern beans, rinsed and drained
  • 1 15-oz can diced tomatoes
  • 1 tsp dried Italian herbs
  • 1 bay leaf
  • 2 cups vegetable broth
  • 2 cups chopped kale or spinach

Steps:

  1. Brown the sausage in a little oil in skillet over medium-heat.
  2. Place the sausage and all remaining ingredients except the kale or spinach in the bowl of a slow cooker.
  3. Cook for 6 hours on low or 3 hours on high.
  4. Add in the kale or spinach; cook on low for another hour or high for another half hour.

Next time, I'd add some chopped celery, too. I'm sure that if you're not into vegetarian sausage, you could add another can of beans or some browned mushrooms instead. This stew was just what we needed yesterday!

Smoky-spicy bar mix (~3.5 cups)

I don't know about all of you, but if I'm ever going to be caught off guard by a social event or expectation, it's going to happen in November or December. Between thoughts of, "That party is this week?" and, "I thought you were getting the hostess gift," I find myself scrambling at least once a week from now until after New Year's.

And yes, I do recognize the irony of working part-time as an executive functioning coach while I struggle with time management and organization myself.

But anyway, whether you're fumbling to figure out what to serve as an appetizer for Thanksgiving, bring to a friend's holiday housewarming, give to your coworker for a Secret Santa gift, or present to that tough-to-shop-for relative, I've got the solution: A jar of crunchy, salty, smoky, spicy nuts and seeds from Oh She Glows. The recipe is dairy-free and vegan, and it can be made gluten-free by swapping out the soy sauce for coconut aminos. And it takes almost no time to put together!

Click here for a printable recipe.

You will need:

  • 1 1/4 cups raw unsalted cashews
  • 1 1/4 cups raw unsalted almonds
  • 3/4 cup unsweetened coconut flakes or chips (Something like this -- not traditional sweetened, shredded coconut)
  • 2 Tbsp sesame seeds
  • 2 Tbsp low-sodium soy sauce or tamari
  • 1/2 Tbsp maple syrup
  • 1/4 tsp liquid smoke
  • 1/2 tsp fine sea salt
  • 1/2 tsp smoked sweet paprika
  • 1/4-1/2 tsp cayenne pepper or hot sauce (I used chipotle-flavored hot sauce)

Steps:

  1. Preheat the oven to 325° F. Line a large rimmed baking sheet with non-stick foil or parchment paper.
  2. Mix the cashews, almonds, coconut, and sesame seeds in a medium bowl and set aside.
  3. In a small bowl (or even a mug), mix the remaining ingredients with a fork or small whisk.
  4. Pour the wet ingredients over the nuts mixture and toss to coat evenly.
  5. Spread the mixture out on the baking sheet in a thin layer.
  6. Bake for 10 minutes; stir, and then bake for another 10 minutes, or until the coconut flakes are golden brown.
  7. Allow to cool; store in an airtight container (if it makes it that far).

I made a few tiny changes to the original recipe; I increased the cashews and almonds and decreased the liquid smoke slightly. The original author recommended running the range fan and opening a window, so that made me a little leery of using the full liquid smoke amount. Even with the smaller amount, it was still pleasantly smoky, especially since I used chipotle hot sauce in addition to the smoked paprika.

By the way, if you're on the fence about the coconut, don't skip it! Yes, it's unusual, but in the oven, it becomes crispy and golden, and it lends a beautiful flavor without being too assertive. I wouldn't say it tastes coconut-y at all, really!