Tuesday, December 6, 2011

Food For Life

Last month was World Vegan Month, and over at Vegetarian times, the celebrated by adding a new vegan recipe to their site every day! Check them out, and let us know which ones you will be trying! Here are two hearty dishes that we recommend.

Noodles and Vegetables with Sesame Dipping Sauce:

What you will need

Dipping Sauce:
1/4 cup of low sodium tamari
2 tbs of lime juice
2 tbs of minced fresh ginger
4 cloves of garlic
1 tbs of agave nectar
1 tbs hot chili sauce
1 tbs of toasted sesame oil

Noodles and Vegetables:
4 baby bok choy, quartered lengthwise
4 large carrots, peeled, thinly sliced on sharp diagonal
8 oz of snow peas
1 14 oz package of firm tofu, drained, patted dry, and cut into 2- 1/2 inch pieces
8 oz of thin rice noodles
3 green onions, thinly sliced
1 1/2 tsp of toasted sesame seeds

To make dipping sauce:
Blend all ingredients until smooth and set aside.

To make veggies and noodles:
Set steamer rack in large skillet and add one cup of water to bottom of skillet. Bring to a boil over high heat. Arrange bok choy on rack, reduce heat, to medium-low, cover, and steam bok choy 1 minute. Add carrots, snow peas and tofu to rack, and steam two minutes more.

Cook noodles for about 3 minutes, and remove from water with tongs. Divide among bowls and top with veggies, green onions and sesame seeds. Dip into sauce while eating.

Seitan Meatballs with Winter Tomato Sauce:

What you will need

Tomato Sauce:
1 15oz. can of diced tomatoes
3 tbs of olive oil
3 cloves of garlic, minced
2 tsp dried basil

Seitan Meatballs:
1 16oz package of seitan
1/2 cup of pecans
1/2 cup of whole wheat breadcrumbs
1/4 cup of fresh parsley
1/4 cup of chopped fresh basil
3 tbs of olive oil
3 cloves of garlic, minced
1 tsp low sodium soy sauce
1/8 tsp dried oregano
1 tsp egg replacer powder
16oz of whole wheat pasta

To make tomato sauce:
Simmer all ingredients in partially covered sauce pan. season with salt and pepper

To make Seitan Meatballs:

preheat oven to 400 degrees. Coat baking sheet with cooking spray. Blend seitan in food processor until crumbly. Add pecans and pulse until combined.

Transfer to a bowl, and stir in breadcrumbs, herbs, 1 tbs olive oil, garlic, soy and oregano.

Whisk egg replacer with 1/4 cup of water until frothy. Fold egg replacer into seitan mixture.

Shape mixture into 18 balls, place on cooking sheet and bursh with 1 tbs of olive oil. Bake for 20 minutes, turning once, or until crusty and lightly brown. Meanwhile, prepare pasta. Devide among bowls, top with sauce and meatballs, and serve.