Spicy Peanut Sauce

Lately, I’ve been making a lot of brown rice and mixed (frozen) vegetables because it’s a quick dinner. I got tired of just adding Bragg’s so I made a quick spicy peanut sauce. You don’t really need that much on a couple servings of rice and veg, so you can adjust and make more for noodles or whatever else. You can also thin it out more, which is what I did. I think it’d be a nice veggie dip alternative to say, plant-based (or regular) Ranch dressing.

Ingredients

  • 1/4C natural peanut butter
  • 1/2C boiling water
  • 1 tsp agave
  • 2-3 tsp of hot sauce (or more!)
  • dash of crushed red pepper flakes
  • dash of Bragg’s (or soy or Tamari sauce)

Put peanut butter and condiments in a small bowl, then slowly add boiling water. I whip it up with a fork rather than a spoon. Get it to the consistency you desire and adjust the spice level. Drizzle over rice and vegetables. A little goes a long way!

Raw Brussels Sprouts Salad

I used to hate Brussels sprouts as a child. Up until about 10 years ago I realized what I’d been missing and really love them now. I usually roast my Brussels sprouts but this is a nice change. It’s crisp and light and works as a good side dish for dinners or as a main for lunches. It’s pretty adaptable as well. Don’t like chickpeas? You can omit them. Like red onion? Add some thin slices. Don’t have pumpkin seeds? No problem. I think toasted hazelnuts, walnuts or pecans would work too. I will say that toasting the pumpkins seeds adds a different flavor than just raw seeds. I switched it up a little this time and used Newman’s Own Light Italian salad dressing (I usually use oil and white wine vinegar). Add what you feel is right but don’t over-saturate the salad. No one likes soppy salad.

  • 1 bag of Brussels sprouts, washed trimmed, thinly sliced
  • 3-4 carrots, sliced
  • 1 can of chickpeas
  • 1/2C toasted pumpkin seeds
  • Newman’s salad dressing

Add all ingredients in a large bowl. This makes enough for probably 3-4 people. Or, will be enough for several meals if it’s just you. It lasted me about 3 days.

raw brussels sprouts salad with carrots and chickpeas
Raw Brussels sprouts salad

Raw Cauliflower Salad

This salad has everything: raw cauliflower, jarred artichoke hearts, pepperoncini, grape tomatoes, kalamata olives, vegan mozzarella, and raw pumpkin seeds!

But, perhaps you’re not a fan of cauliflower. That’s ok. Not everyone likes cruciferous vegetables. If that’s the case, you can just be polite, nod your head and say, ‘No thank you’ like (hopefully) your parents or grandparents taught you. This recipe makes a LOT. Serves 4-6 easily as a side dish. Though, I’ve eaten it as a main dish with a slice of bread and a glass of wine for dinner when I don’t feel like cooking.

  • 1 head of cauliflower, washed, trimmed, and cut into bit size pieces
  • 1 red bell pepper, diced
  • 1/2C pepperoncini peppers
  • 1/2C kalamata olives, diced, or whole if you prefer!
  • 1/4C raw pumpkin seeds
  • 1/2C vegan mozz
  • handful of grape tomatoes (optional)

Dressing:

For the dressing I just used some of the liquid from the jar of pepperoncini and a little bit of olive oil. I’ve also used white wine vinegar and oil in another version. You can also omit the oil altogether. I like the punch that the juice from the jarred peppers gives this salad.

Assemble!

Add all ingredients in a large bowl then add the dressing. This is such a nice and crunchy salad to have for lunch or even dinner. It makes a LOT. Enjoy!

Cauliflower salad

Farro and Barley Salad with Spinach and Artichoke Hearts

You know when you have almost enough of a grain or a pasta to make a recipe? Well, I didn’t have enough farro, so, I used barely (not pearled barley like one would find in soups) because I figured, ‘why not?’ They actually have similar cooking times so it all worked out. Also, lately I’m a huge fan of frozen spinach. You know, the solid green block enclosed in plastic? I love spinach but can’t be bothered to wash all the dirt out of fresh spinach and one bunch is disappointing because it cooks down so much. For this recipe you could kick it up by using jarred artichoke hearts but I used canned. I also added some toasted pecans for crunch. This came together pretty quickly and I have leftovers. So, win-win!

  • 1 C farro-barely mixture
  • 1 veg bouillon cube
  • 1 pkg. frozen spinach, nuked
  • 1/2 C chopped toasted pecans
  • Almost a full can of artichoke hearts, chopped
  • A spot of canola oil (or, if you used jarred artichoke hearts, use that oil as it’s seasoned!)

Directions

Cook the farro-barley with the bouillon cube. (The good thing about cooking these grains is you add them together with the water at the same time–no waiting for the water to boil!).

Add the cooked spinach, chopped artichokes and a little bit of oil to a large bowl. Separate the spinach with a fork because it’s going to be in large clumps.

Add the cooked grains to the bowl, mix together and then add the toasted pecans. Adjust seasonings according to your taste. I also added a dash of basil and a little bit of salt and black pepper. I think this salad would also work with a dash of fresh lemon juice and either vegan or real feta cheese too. It can be served hot or cold.

This will serve 4 as a side dish, or even as a main. Enjoy!

Also, I realize that the salad looks like it’s a floating mass. It’s not, it was in a bowl and I failed to capture the edges of the bowl. I need to get better at photography!

Vegan Tofu Scramble

Waaay back in the day, I used to buy the boxed version of Tofu Scramble. It was basically just all the spices you would add to your tofu, which was cool for a (then) new vegetarian. I made tofu scramble often even though I also ate eggs. Now, I don’t buy eggs, I will eat them in some things but I’m really trying to move towards being vegan. Anyway, enough about me.

This is a super fast recipe. You can add whatever vegetables you’re feeling or what you have on hand. I like adding bell pepper and sometimes greens. I also like this scramble with either black beans or chickpeas too. For spices, you will need nutritional yeast, turmeric and if you choose, umami powder (I get mine from TJ’s) and, if you like it spicy, crushed red pepper flakes and possibly some Tajin.

  • 1 14oz pkg. extra firm tofu
  • diced red bell pepper
  • 1/2 C chickpeas
  • nutritional yeast
  • turmeric
  • umami powder (optional)
  • crushed red pepper flakes
  • 1-2 tsp canola oil
  • salt to taste

Directions:

Drain the tofu in a fine mesh strainer over a large glass bowl. You’re going to want to press all the water out of the tofu.

Once that’s done, break up the tofu a little bit with a fork. Don’t break it up too much though. Large pieces are encouraged. Add nutritional yeast and the rest of the spices. (You can eyeball this part and add however much you wish.) I also add a tiny bit of canola oil at this point so the spices will coat the pieces of tofu. Mix with fork until the tofu is well-coated.

Sauté the vegetables and chickpeas in whatever oil (or spray) you use, add tofu mixture and continue to cook for 5-7 min. This definitely makes enough for 2-3 people, or, multiple meals for one person.

Boom, breakfast is ready.