Category Archives: Entree

Homemade Instant Noodle Cups – 4 Flavors

Entree, Recipes, , , , , , , , ,
4 types of instant noodle jars in a fridge

It is not my original idea to make homemade instant noodle cups, but these are 4 flavor combinations I’ve tried and enjoyed. I’m basing the proportions in the recipes below on this recipe from the Kitchn. Serious Eats also has a great article on how to make these instant noodle cups. The 4 suggested combinations I offer below are plant-based or can be made plant-based.

There are countless combinations you could try. The general format from the Kitchn is:

1-3 teaspoons flavor base

1-3 teaspoons flavoring extras

1/4-1/2 cup filler ingredients

3/4-1 cup noodles

1/4-1/2 cup fresh ingredients

I usually reuse 16 ounce glass jars (repurposed nut butter jars), but you could use 16 ounce canning/mason jars or another heat safe container. Just be sure to use a potholder and handle it carefully because it will get very hot once you pour the hot water in.

Other advice: use soft vegetables that will soften in hot water such as thinly sliced mushrooms, shredded carrots, baby spinach, tomato, or thawed frozen vegetables. Adding hot water will not cook the vegetables, just soften slightly, so don’t add things like chunks of zucchini. The examples I share below are plant-based, but if you eat meat or eggs, you could add cooked versions (boiled egg, shredded chicken, etc.). I like to add silken tofu because it’s easy and doesn’t require cooking, but you could also add other plant proteins like edamame, cooked tofu, or other types of raw tofu (such as medium firm)

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Miso Ramen Instant Noodle Cup

Using the Kitchn's format, this is one flavor combination I tried and enjoyed. Find the original recipe at https://www.thekitchn.com/how-to-make-diy-instant-noodle-cups-222560

Course Main Course
Keyword instant, Japanese, Lunch, make ahead, meal prep, miso, noodles, plant-based, ramen, vegan, vegetables, vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1

Ingredients

  • 1 teaspoon vegetable bouillon paste or vegetarian no chicken bouillon
  • 1 teaspoon reduced sodium miso
  • 1 teaspoon reduced sodium soy sauce or tamari
  • 3 ounces silken tofu or 1 soft boiled egg (1/4 of a 12 oz box tofu)
  • shredded carrots
  • baby spinach
  • frozen corn, thawed
  • 2 ounces dried ramen
  • Toppings: sliced green onion, seaweed strips, and/or furikake

Instructions

  1. Layer ingredients in a heat proof container such as a 16 ounce mason jar, in order of listing. Seal and refrigerate. You can keep the toppings in a separate container to keep them extra crisp if you'd like. Store the sliced green onion in the fridge.

  2. To serve: Pour hot water into the jar until it is just about full and place the lid over it. Do not screw the lid on – the jar will likely be too hot. Let sit for 2-3 minutes or until noodles soften. Carefully stir everything together, holding the jar with a potholder – it will be hot! Alternatively, use a potholder to pour the jar contents into a bowl, then stir. If you'd like it to be hotter or if it needs more water, you can always add more water (if needed) and microwave it until warm enough.

Miso Ramen – Prepared
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Spicy Thai Red Curry Ramen

Using the Kitchn's format, this is one flavor combination I tried and enjoyed. Find the original recipe at https://www.thekitchn.com/how-to-make-diy-instant-noodle-cups-222560

Course Main Course
Keyword easy, entree, Lunch, make ahead, meal prep, noodles, plant-based, soup, Thai, vegan, vegetables, vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1

Ingredients

  • 1 teaspoon vegetable bouillon paste or vegetarian no chicken bouillon
  • 2 teaspoons red curry paste or other curry paste, which may be milder
  • 2-3 tablespoons coconut cream
  • 3 ounces silken tofu (1/4 of a 12 ounce box)
  • thinly sliced shiitake mushrooms
  • shredded carrot
  • baby spinach
  • 2 ounces dried ramen
  • Topping: Thai basil
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Kimchi & Vermicelli Soup

Using the Kitchn's format, this is one flavor combination I tried and enjoyed. Find the original recipe at https://www.thekitchn.com/how-to-make-diy-instant-noodle-cups-222560

Course Main Course
Keyword easy, entree, kimchi, Korean, Lunch, make ahead, noodles, plant-based, soup, vegan, vegetables, vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1

Ingredients

  • 1 teapoon vegetable boullion paste or vegetarian no chicken bouillon
  • kimchi – use a vegan version if necessary (kimchi may contain fish)
  • 3 ounces silken tofu (1/4 of a 12 ounce box)
  • Thinly sliced shiitake mushrooms
  • Dried bean vermicelli
  • Topping: Sliced green onion
  • 1 teaspoon Gochugaru (Korean chili flakes) optional

Instructions

  1. Layer ingredients in a heat proof container such as a 16 ounce mason jar, in order of listing. Seal and refrigerate. You can refrigerate the sliced green onion in a separate container to keep it extra crisp if you'd like.

  2. To serve: Pour hot water into the jar until it is just about full and place the lid over it. Do not screw the lid on – the jar will likely be too hot. Let sit for 2-3 minutes or until noodles soften. Carefully stir everything together, holding the jar with a potholder – it will be hot! Alternatively, use a potholder to pour the jar contents into a bowl, then stir. If you'd like it to be hotter or if it needs more water, you can always add more water (if needed) and microwave it until warm enough.

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Tom Yum Ramen

Using the Kitchn's format, this is one flavor combination I tried and enjoyed. Find the original recipe at https://www.thekitchn.com/how-to-make-diy-instant-noodle-cups-222560

Course Main Course
Keyword easy, entree, Lunch, make ahead, meal prep, noodles, plant-based, soup, Thai, vegetables, vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1

Ingredients

  • 2 teaspoons tom yum paste vegetarian if necessary
  • 3 ounces silken tofu (1/4 of a 12 ounce package)
  • cherry tomatoes, halved about 8
  • shiitake mushroom, thinly sliced
  • shredded carrot
  • baby spinach
  • 2 ounces Dried ramen
  • Toppings: lime wedge, cilantro (optional)

Instructions

  1. Layer ingredients in a heat proof container such as a 16 ounce mason jar, in order of listing. Seal and refrigerate. You can keep the toppings in a separate container to keep them extra crisp if you'd like. Store the sliced green onion in the fridge.

  2. To serve: Pour hot water into the jar until it is just about full and place the lid over it. Do not screw the lid on – the jar will likely be too hot. Let sit for 2-3 minutes or until noodles soften. Carefully stir everything together, holding the jar with a potholder – it will be hot! Alternatively, use a potholder to pour the jar contents into a bowl, then stir. If you'd like it to be hotter or if it needs more water, you can always add more water (if needed) and microwave it until warm enough.

Tom Yum - Prepared
Tom Yum – Prepared

Skillet Lasagna

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If you love the flavors of lasagna but don’t have the time or patience to assemble it, try skillet lasagna! The whole recipe is made in one pan in about 40 minutes. The tofu ricotta recipe is from Minimalist Baker. If you do not need this recipe to be vegan or dairy-free, you can replace the tofu ricotta (and steps to make it) with regular ricotta cheese. If you do need the recipe to be vegan, be sure to use pasta without egg (or other dairy products) rather than egg noodles. Fusilli is the closest shape to egg noodles. Substitute or add other veggies if you’d like, such as kale, roasted eggplant, or tomatoes.

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Skillet Lasagna

Easy, nutritious, filling, and the flavors of lasagna but made in one pan! Vegetarian and can easily be made vegan.

Course Main Course
Cuisine Italian
Keyword dairy-free, dinner, easy, entree, mushrooms, one pan, pasta, vegan, vegetables, vegetarian, zucchini
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 12 ounce container extra firm tofu drained
  • juice of 2 lemons
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons nutritional yeast
  • 1/2 cup fresh basil
  • 1 tablespoon dried oregano
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 1/2 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups mushrooms, sliced
  • 6 ounces egg noodles (or fusilli to make vegan) 3 cups dry
  • 1 jar marinara sauce (about 28 ounces)
  • 2 zucchini, chopped into 1/2 inch chunks about 2 cups
  • 1 cup baby spinach

Instructions

  1. To make tofu ricotta: In a food processor, puree tofu, lemon juice, 3 tablespoons olive oil, nutritional yeast, oregano, salt and pepper. Pulse basil until it is distributed but not completely pureed. Set aside.

  2. In a large skillet, heat remaining 1 tablespoon olive oil over medium high heat. Add onions and cook until they begin to brown, about 5 minutes. Add garlic and cook until fragrant, about 30-60 seconds. Add mushrooms and cook until they begin to cook down, about 3 minutes.

  3. Add marinara sauce, pasta, zucchini, spinach, and 1cup water. Stir together, then top with dollops of tofu ricotta. Cover, reducing heat to a simmer, until noodles are cooked, about 10 minutes. For whole wheat noodles, add an extra ½ cup water and 4-5minutes cooking time, or until noodles are al dente or cooked to your liking.

With spiralized zucchini and dairy-free mozzarella shreds
With dairy-free mozzarella shreds

Stewed White Beans & Greens

Entree, Recipes, Sides, , , , , , , , , , ,

This is one of my favorite quick and easy dinner recipes to make. It’s so hearty and flavorful, especially considering the simple plant-based ingredients. It’s also very nutritious – full of fiber, protein, vitamins, minerals, and antioxidants. In fact, the vitamin C from the tomatoes and greens helps your body absorb the non-heme (plant) iron from the beans and greens. You’ll get some bonus iron if you cook it in a cast iron skillet. If you haven’t tried collard greens lately, I highly encourage you to try them in this recipe. They are milder in flavor than oh-so-trendy kale, and actually higher in calcium and iron!

5 from 1 vote
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Stewed Beans and Greens

Course Main Course, Side Dish
Keyword Beans, dairy-free, dinner, easy, entree, plant-based, vegan, vegetables, vegetarian
Prep Time 8 minutes
Cook Time 22 minutes
Servings 4

Ingredients

  • 1/2 yellow onion, diced
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 bunch greens, such as collard greens or kale chopped
  • 1 15-ounce can white beans, rinsed and drained or 1 3/4 cup cooked white beans
  • 1 tomato, chopped 1 cup
  • 1 1/2 cups vegetable broth
  • 1 teaspoon miso
  • salt and pepper to taste

Instructions

  1. Heat oil in a skillet over medium-high heat. Add onions and cook until they start to brown, stirring occasionally, about 5 minutes. Add garlic and cook until fragrant, 30-60 seconds. Add greens, tomatoes, and miso and cook for 2 minutes, or until greens start to wilt.

  2. Add broth and beans and stir. Gently mash some of the beans, which will help thicken the liquid. Cook until greens are tender, tomatoes have broken down, and the sauce has thickened, about 15 minutes. If the sauce is pretty watery and clear, mash more of the beans to thicken. Add salt and pepper to taste.

Made with collard greens

Korean Soft Tofu Stew

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This recipe is by no means authentic, but it is a fairly easy, plant-based version that you can make at home without any special equipment.

Korean soft tofu stew, soondubu jigae, is a flavorful, thick, spicy, tangy and hearty bowl of deliciousness. I highly encourage you to try a more authentic version at a Korean restaurant if you have the opportunity. It is typically served bubbling hot in a a special pot in which it was cooked, alongside rice and several banchan, or side dishes. It may also contain seafood or meat.

This recipe does use a few ingredients that you may not find at your usual supermarket – kimchi, gochugaru (chili flakes), and kombu (seaweed). You can likely find these ingredients at an Asian market. You can also omit the kimchi, or skip the step of making the broth with the kombu and use vegetable broth instead, although this helps give it a rich, savory, seafood-like taste. However, the chili flakes really make the recipe, so don’t skip them!

Kimchi is a Korean staple made of fermented vegetables, often cabbage, but can be made with a variety of vegetables. Fermented foods like kimchi often have nutrients that are more bioavailable, reduced “anti-nutrients,” and contain beneficial microorganisms that may improve gut health. A few recent studies on kimchi suggested that it may reduce the risk of heart disease and diabetes, but you may not want to overdo it on pickled foods in general – they can contain a lot of salt and byproducts that may have adverse health effects.

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Korean Soft Tofu Stew

This recipe is not authentic soft tofu stew, but it is a vegetarian/vegan version that can be made without any special equipment. I highly encourage you to try a more authentic version at a Korean restaurant if you have the opportunity!

Course Main Course, Soup
Cuisine Korean
Keyword dairy-free, gluten-free, Korean, soup, stew, tofu, vegan, vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4

Ingredients

  • 5 cups water
  • 2 pieces kombu
  • 4 ounces shiitake mushrooms
  • 1 tablespoon oil
  • 1 small yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 4 ounces oyster mushrooms, stems trimmed and sliced
  • 1 cup kimchi sometimes contains fish sauce, check the label if you need it to be vegetarian
  • 3 tablespoons Korean chili flakes (gochugaru)
  • 1 teaspoon sesame oil
  • 1 teaspoon salt or to taste
  • 12-16 ounce package silken tofu, drained
  • 2 stalks green onion, diagonally sliced

Instructions

  1. Make the broth: Separate the stems from the shiitake mushrooms and put mushrooms and stems in a saucepan, along with 5 cups of water and kombu. You can also add the stems from the oyster mushrooms. Bring to a boil, then simmer for 25 minutes. Strain the broth, keeping the broth and the vegetables. Set broth aside. Discard kombu and mushroom stems, and slice mushrooms and set aside.

  2. In a saucepan, heat 1 tablespoon oil over medium-high heat. Add onions, stirring occasionally, and cook until translucent and beginning to brown. Add garlic and cook for 30 seconds. Add oyster mushrooms and cook until softened.

  3. Add broth, reserved shiitake mushrooms, kimchi, chili flakes, sesame oil, and salt. Bring to a simmer.

  4. Add tofu in large chunks. Bring to a simmer and cook for 10 minutes.

  5. Divide stew into 4 bowls. Top with green onion and serve.

Korean soft tofu stew ingredients
bowl of stew

Shelter-in-Pasta

Entree, Recipes, , , ,
spaghetti, roasted cabbage, and white beans

This simple, budget recipe can be adapted to your taste or to whatever ingredients you have on hand. It was created using kitchen staples during the COVID-19 pandemic in 2020.

A few recommended ingredients to keep on hand include pasta, beans, garlic, and olive oil. Some fresh vegetables actually last a long time (several weeks or longer) when stored properly, including cabbage, onions, winter squash, and carrots. Cabbage doesn’t have to be bland or boring – this recipe creates roasted ribbons of cabbage to mix into pasta for extra flavor. For fans of roasted Brussels sprouts, roasted cabbage has a similar flavor but is easier to make and typically more affordable!

spaghetti, roasted cabbage, and white beans
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Shelter-in-Pasta

This simple, affordable meal can be made from kitchen staples that don't spoil quickly. It is plant-based and can be adapted to your taste.

Course Main Course
Keyword Beans, cabbage, pasta, plant-based, vegan, whole grain
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 1/2 pound whole wheat spaghetti or other long noodle
  • 1/2 head cabbage, savoy or green sliced into 1/4 inch slices
  • 15 ounce can white beans, rinsed and drained or 1 3/4 cups cooked white beans
  • 1/4 cup olive oil or butter (or vegan butter)
  • 3 cloves garlic, minced
  • salt & pepper to taste

Instructions

  1. Preheat oven to 400°F. Brush cabbage slices with 2 tablespoons olive oil and sprinkle with salt. Bake for 20-30 minutes, turning once, until edges are browned.

  2. Cook pasta according to package. Drain and set aside.

  3. In a skillet, heat remaining olive oil (or butter) over medium heat. Add garlic and saute for 30 seconds. Add white beans and stir until heated. Add salt and pepper to taste.

  4. Once cabbage is cooked, cut out the stem pieces so that the cabbage forms ribbons. Toss with cooked pasta and bean mixture.

Recipe Notes

Feel free to customize this recipe. Ideas include:

  • Add other proteins, such as grilled chicken
  • Add cheese, such as parmesan
  • Add other spices or herbs, such as parsley
  • Add other vegetables, such as onion, mushrooms, or tomatoes

Gardener’s Pie

Entree, Recipes, , , , , , , , , , ,

This hearty, rich and savory meal is made solely of plants! It is basically a vegan version of shepherd’s pie and cottage pie. Complex flavor is developed with delicious ingredients such as garlic, onion, thyme, tamari, Worcestershire sauce, and red wine (vinegar). 

The Mashed Cauli-tatoes recipe can be found here.

5 from 1 vote
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Gardener's Pie

Plant-based version of shepherd's pie or cottage pie

Course Main Course
Keyword dairy-free, dinner, entree, gluten-free, healthy, plant-based, vegan, vegetables, vegetarian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8

Ingredients

  • 1 tablespoon cooking oil such as canola
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 pound mushrooms, sliced about 5-6 cups
  • 2 tablespoons red wine vinegar or substitute red wine or grape juice, up to 1/4 cup
  • 2 1/2 cups vegetable stock
  • 10 ounces frozen mixed vegetables
  • 1/2 cup red lentils
  • 2 tablespoons reduced sodium tamari or soy sauce
  • 2 teaspoons fresh thyme, minced
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons corn starch or 1/4 cup flour
  • 1 teaspoon salt or to taste
  • 1 batch mashed cauli-tatoes https://guesswhoscooking.com/2019/11/18/mashed-cauli-tatoes/

Instructions

  1. Heat oil in a Dutch oven or stock pot over medium-high heat. 

  2. Add onions and saute for 5 minutes or until they start to become translucent. Add garlic and cook for 30 seconds. 

  3. Add vinegar/juice to deglaze the pan, then add stock, mushrooms, mixed vegetables, lentils, tamari, thyme, and worcestershire sauce. Cook until lentils are tender, about 15 minutes.

  4. Preheat broiler on high.

  5. Mix corn starch with ¼ cup water to make a slurry. Add to pot and stir until liquid is thickened. Add 1-2 more tablespoons corn starch if necessary, or more stock or water if it's too thick. The sauce should be thicker than gravy. Add salt to taste.

  6. If prepared in a stock pot, transfer the mixture to a large casserole dish. If using a Dutch oven, keep it in there. Place about ½ cup mashed cauli-tatoes at a time on top of the mixture with remaining cauli-tatoes. Use a spoon or spatula to smooth out the mash, covering the mixture below, and sealing off the edges.

  7. Broil for 10-15 minutes or until lightly browned on top.

Recipe Notes

  • Mashed Cauli-tatoes Recipe
  • Red Wine: If using red wine instead of red wine vinegar, use 1/4 cup and decrease vegetable broth by 2 tablespoons.
  • Flour: If using flour instead of corn starch, there is no need to make a slurry. Add the flour directly to the pan and stir. Use twice as much flour as corn starch.
  • Simpler Version: Simply top the mashed cauli-tatoes with the vegetable mixture, sort of like mashed potatoes and gravy. This saves about 15 minutes or so. 
  • Ingredients like Worcestershire sauce and tamari can be left out if you don't have them, but they help build a more complex flavor.
  • Vegan: make sure to use vegan Worcestershire sauce
  • Gluten-free: Use tamari (usually gluten-free but check the label) or gluten-free soy sauce. Use corn starch, not flour, to thicken.









Curried Chickpea Salad

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Curried Chickpea Salad - Guess Who's Cooking

This plant-based salad is very easy and full of flavor – great for a quick make-ahead lunch. It’s cool, creamy, crunchy, chewy, sweet, savory, and rich. It’s easy to keep the ingredients on hand and throw this recipe together anytime. You can easily double the recipe and use it throughout the week, switching up how you serve it – on a romaine boat as pictured above (our favorite because it’s crisp and refreshing), on a salad, in a pita or wrap, or on a sandwich. It’s a great lunch to bring to work or school because it doesn’t need to be reheated, making the (delicious) smell much milder.

Curried Chickpea Salad - Guess Who's Cooking
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Curried Chickpea Salad

This plant-based salad is very easy and full of flavor - great for a quick make-ahead lunch. It's cool, creamy, crunchy, chewy, sweet, savory, and rich.

Course Main Course
Cuisine American, Indian
Keyword Beans, Chickpeas, Curry, Lunch, pita, plant-based, Salad, sandwich, vegan, vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4

Ingredients

  • 15 ounce can chickpeas, rinsed and drained or 1 3/4 cup cooked chickpeas
  • 1/2 cup toasted cashews
  • 1/4 cup vegan mayonnaise could use regular mayo if it doesn't need to be vegan or egg-free
  • 1-2 carrots, finely diced
  • 1/4 cup raisins ideally organic
  • 2 tablespoons mango chutney
  • 1 stalk green onion, sliced about 2 tablespoons
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper

Instructions

  1. Optional: To achieve a softer texture and a mixture that sticks together more, mash about half of the chickpeas with a fork, picking out the loose skins afterwards. Alternatively, put the chickpeas in a towel and rub with the towel to loosen the skins first, then discard the skins and mash. 

    You can also skip this step and leave the chickpeas whole.


  2. Combine all ingredients in a bowl and stir until well combined. 

  3. Serve on top of a salad, in a romaine lettuce boat, or in a sandwich or pita. 

Curried Chickpea Salad - Guess Who's Cooking
In a whole wheat pita with green leaf lettuce

Curried Chickpea Salad - Guess Who's Cooking
On a whole grain bread sandwich with spring mix

On a spring mix salad

Curried Chickpea Salad - Guess Who's Cooking
On a sandwich, stored in a reusable silicone bag









Carrot Dogs

Entree, Recipes, , , , , , , , , , , , , ,

Carrot dogs are a plant-based alternative to hot dogs, but thanks to a spice-full marinade, just as flavorful! They may sound a little weird, but if you think about what a hot dog is, is a carrot really weirder? Like hot dogs, these carrot dogs can be grilled or cooked on the stove. This recipe can be gluten-free if you use gluten-free tamari and hold the bun or use a gluten-free bun.

They can be prepared ahead of time for camping – steam the carrots, put them in an airtight container in the marinade, and bring them to your campsite in a cooler with plenty of ice. Grill them ideally within 24 hours of putting them in the marinade, otherwise they may start to break down or get mushy. You can leave out the liquid smoke if you are going to be grilling them or cooking them over a fire.

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Carrot Dogs

A flavorful marinade helps make carrots take on that classic hot dog taste without the meat. Make this recipe at home on the stove or grill, or bring them on your next camping trip and roast them over a camp fire!

Course Main Course
Cuisine American
Keyword grill, hot dog, plant-based, vegan, vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6

Ingredients

  • 6 large carrots
  • 1 cup vegetable broth
  • 1/4 cup apple cider vinegar
  • 1/4 cup reduced sodium tamari or soy sauce
  • 1 tablespoon brown or yellow mustard
  • 4 teaspoons smoked paprika
  • 2 teaspoon garlic powder
  • 2 teaspoon black pepper
  • 1/2 teaspoon liquid smoke optional
  • 6 hot dog buns, ideally whole grain

Instructions

  1. Cut ends off of carrots to be about the same length as hot dog bun. Peel carrots. Optional: round off ends with peeler to resemble hot dog.

  2. Steam carrots until slightly tender, or when a sharp knife can pierce them, 12-15 minutes, depending on thickness.

  3. Meanwhile, combine remaining ingredients except buns to make the marinade.

  4. Place carrots into marinade and refrigerate overnight, up to one day (8-24 hours).

  5. Heat grill or skillet with 1 tablespoon oil to medium high heat, remove from marinade, and cook until slightly charred, turning twice, about 5-8 minutes. Serve on a hot dog bun with any desired toppings, such as mustard or chili. 

Image of carrots before grilling
Marinated carrots going into the pan

Image of carrots after cooking
Carrot dogs, finished cooking

Image of several carrot dogs on buns









African Peanut Stew

Entree, Recipes, , , , , , , , , , , , , , , , ,

I wanted to share this delicious recipe from Sweet Peas and Saffron. Serve it on its own, or with crusty bread or cooked grains (millet, quinoa, brown rice, etc.). The original recipe is made in a slow cooker, but I experimented with it to cook it on the stovetop. Here are the changes I made: 

  • Cooked it on the stovetop in a stock pot. 
  • Heated 1 tablespoon canola oil over medium-high heat to saute the onions until light brown, about 5 minutes.
  • Added remaining ingredients (except peanuts) and cooked until sweet potatoes were tender and the stew was thickened, 20-30 minutes.
  • Used 8 chopped plum tomatoes (when in season) instead of canned tomatoes
  • Used 1 bunch chopped collard greens (or kale) instead of spinach and added along with remaining ingredients.

There are many variations of this recipe in various regions of African. Some are a thinner soup, but this one is a thicker stew. Other ingredients sometimes used include okra, chicken, or beef. This version is plant-based and can also be made in the slow cooker – just cook all ingredients except greens and peanuts, reducing broth to 3 cups, for 8 hours on low. After cooking, garnish with peanuts. It can also be frozen after cooking.

African Peanut Stew image

African peanut stew image, uncooked in slow cooker
Uncooked, in slow cooker
African Peanut Stew image, finished in slow cooker
Finished in slow cooker

 

One Pot Creamy Mushroom Pasta

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One Pot Creamy Mushroom Pasta PhotoThis recipe was adapted from Delicious Everyday. It is a nutritious and balanced meal that contains lots of vegetables, some protein, and whole grains. Despite its rich and creamy texture, it is completely plant-based and contains no dairy products. And to top it off, it can all be made in one pot! Cooking time varies by pasta type with thinner pasta (spaghetti) of course cooking faster than other types such as linguine.

One Pot Creamy Mushroom Pasta Photo
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One Pot Creamy Mushroom Pasta

This hearty one pot meal is rich, creamy, and super savory, but still full of vegetables, whole grains, and protein. It also is completely plant-based!

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 3 tablespoons olive oil divided
  • 2 pounds mushrooms, mix of white and brown sliced
  • 2 shallots finely diced
  • 4 cloves garlic minced
  • 1 tablespoon fresh rosemary minced
  • 4 cups plain, unsweetened milk alternative cashew recommended
  • 1 can white beans rinsed and drained
  • 2 cubes vegetable bouillon
  • 2 tablespoons nutritional yeast
  • 2 teaspoons white miso
  • 8 ounces whole wheat spaghetti or linguine
  • 1 teaspoon salt or to taste

Instructions

  1. Heat a stock pot over medium high heat and add 2 tablespoons olive oil. Add half the mushrooms and cook for about 2 minutes, until they start to cook down. Add remaining olive oil and mushrooms and cook until they start to brown, about 3 minutes. Pour off any excess water that has accumulated.

  2. Add shallots, garlic, and rosemary. Cook until shallots start to brown, stirring frequently to prevent burning, about 2 minutes. 

  3. Add milk alternative, beans, nutritional yeast, miso, and salt. Stir to combine. 

  4. Once it reaches a simmer, add the pasta and stir. Reduce heat to a low boil and cook according to pasta instructions, plus about 20% more time. This should be about 14 minutes for whole wheat spaghetti. If necessary, continue cooking until pasta is cooked, adding a little more water (no more than 1 cup) if necessary to prevent it from sticking to the bottom of the pan. By the time the pasta is done cooking, you want to have a thickened creamy sauce, not as thick as a gravy or alfredo sauce, but not so thin that it doesn't stick to the noodles. Serve warm. 

One Pot Creamy Mushroom Pasta Photo One Pot Creamy Mushroom Pasta Photo