Spicy Shirataki Noodles


I was really eager to try this recipe.  We love noodles and the thought of fat free noodles was really intriguing.  I am also a huge fan of Drunken Noodles–what wasn’t there to like?  This recipe didn’t disappoint.  I’ve made it a few times.  This most recent time, I added in a package of shitaki mushrooms that went well with the recipe.  I like spicy food, but be cautious with the jalapeno pepper and the siracha!  You will want to gobble it up and if it’s too spicy it will inhibit your ability to do that! 🙂 




This supper dish is based on Thai drunken noodles.

  • 4 Tbs. gluten-free, reduced-sodium tamari
  • 2 ½ Tbs. lime juice
  • 1 Tbs. light brown sugar
  • 2 tsp. sriracha sauce
  • 1 Tbs. grapeseed oil
  • 2 Tbs. chopped jalapeño chile
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 onion, sliced (1 cup)
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 8-oz. pkg. tofu shirataki fettuccine, prepared according to package directions
  • ½ cup fresh basil leaves, torn

1. Whisk together tamari, lime juice, brown sugar, and sriracha in bowl. Set aside.

2. Heat oil in wok over medium-high heat. Add jalapeño and garlic, and cook 1 minute. Add onion and bell peppers, and stir-fry 5 minutes. Add tamari mixture and shirataki, and simmer 3 to 5 minutes, then toss with basil.

January/February 2011 p.46


Retrieved from http://www.vegetariantimes.com/recipe/spicy-shirataki-noodles/

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White Bean and Garlic Stew

My husband and I love garlic so when I found this recipe, it went immediately to the “must try” menu.  We loved it!  The carrots were particularly awesome.  I had an extra zucchini in the house, so I sliced that thinly and added it.  Well played.  It was great, especially with the brown rice.  We will make this again!

Recipe courtesy of:
Fatfree Vegan Kitchen


2 15-ounce cans cannellini or great northern beans (about 3 cups), rinsed and drained
1 head garlic (the whole bulb–15-20 cloves)
2 tablespoons water
3-4 carrots, peeled and chopped
2 medium yellow onions, chopped
1 14-ounce can diced tomatoes
2 bay leaves
1 cup water
1 teaspoon salt (or to taste)
1/4 teaspoon freshly ground black pepper
1/2 cup fresh parsley
1 tablespoon lemon juice

Break the garlic bulb into cloves and peel off the skin. If you’d like, chop one of the cloves, but leave the others whole. If some of the cloves are very large, you may cut them in half lengthwise.

Spray a large, non-stick pan lightly with olive oil. Add the onion and sauté until it turns a rich, medium-brown, about 5 minutes. Add the garlic and carrots and sauté for 1 more minute.

Add the beans, tomatoes, bay leaves, and water. Cover the pot and simmer for about an hour, adding water if it gets too thick.

Stir in the salt and pepper. If you’re serving the stew right away, add all the parsley and the lemon juice. If you’re serving it later or at room temperature, add the parsley and lemon juice right before serving.

Serve over brown rice.

Makes 6 servings. Each contains: 246 Calories (kcal); 1g Total Fat; (3% calories from fat); 15g Protein; 47g Carbohydrate; 0mg Cholesterol; 385mg Sodium; 15g Fiber

Copyright 2006 Susan Voisin and Fatfree Vegan Kitchen
All rights reserved.
If you re-post this recipe, please give credit where it is due and post a link to http://blog.fatfreevegan.com/2007/04/white-bean-and-garlic-stew.html

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Smoky White Bean Quesadillas


This is one tasty vegan quesadilla!  And…it’s super easy!  You can make the spread in advance, take it for lunch or just use it as a chip dip.  The nutritional yeast and garlic give it a cheesy flavor and the beans and tomatoes give a wonderful consistency! 


Preparation Time: 5 minutes

Cooking time: 5 minutes

Servings:  4


1 cup white beans, rinsed and drained
1/2 cup tomatoes, chopped
1/3 cup nutritional yeast
few drops liquid smoke
garlic powder, to taste
1/2 teaspoon salt
pepper or cayenne pepper, to taste
4 whole wheat tortillas
cilantro, to garnish
salsa, to garnish


1. Blend together the white beans and tomatoes until very smooth. Add nutritional yeast, liquid smoke, garlic powder, salt and pepper. Blend again until well combined and smooth.

2. Heat a dry nonstick skillet over medium-high heat. Put a tortilla into skillet, and spread 1/2 the bean mixture on the tortilla, then top with another tortilla.

3. Cook over medium heat until crisp on one side, then flip and repeat on the other side.

4. Once it is cooked and the bean mixture is warm and gooey, remove from pan, slice into 6-8 wedges. Repeat with the other tortillas. Serve with cilantro and/or salsa.

Source URL: http://vegweb.com/recipes/smoky-white-bean-quesadillas


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Chile-Lime Glass Noodles


 I was in the mood for noodles and veggies last night, but wanted to try a new recipe.  This one was definitely a winner and let me experiment with some new veggie pairings.  We will definitely have it again.  I would recommend adding more hoisin sauce or chili-garlic sauce than recommended if you want bigger flavor. 

Serves 4

30 minutes or fewer

Who says you need a wok to make an Asian stir-fry? Here, a skillet sears tempeh and veggies to perfection.

  • 4 oz. glass (cellophane) noodles
  • 3 ½ Tbs. hoisin sauce
  • 2 Tbs. low-sodium soy sauce
  • 3 Tbs. lime juice
  • ½ tsp. chile-garlic sauce, such as Huy Fong
  • 1 ½ Tbs. toasted sesame oil, divided
  • 1 8-oz. pkg. plain tempeh, diced
  • 1 12-oz. pkg. button mushrooms, trimmed and sliced
  • 1 lb. baby bok choy, thinly sliced on diagonal
  • 2 cups bean sprouts
  • 6 green onions, thinly sliced (1 cup)
  • 2 ½ Tbs. minced fresh ginger
  • ½ cup chopped basil
  • ¼ cup roasted peanuts, coarsely chopped

1. Soak noodles in large bowl of hot water 10 minutes. Drain, and set aside.

2. Whisk together hoisin sauce, soy sauce, lime juice, and chile-
garlic sauce.

3. Heat 1 1/2 tsp. sesame oil in skillet over high heat. Add tempeh, and stir-fry 4 minutes, or until golden 
on all sides. Add 1/4 cup water, and cook 2 minutes, Transfer tempeh 
to bowl.

4. Add remaining 1 Tbs. sesame oil to skillet. Add mushrooms and bok choy; stir-fry 2 minutes. Stir in noodles and bean sprouts, and cook 2 minutes. Stir in hoisin mixture, green onions, ginger, and tempeh; stir-fry 1 minute. Serve topped with basil and peanuts.

March 2012 p.38



From  http://www.vegetariantimes.com/recipe/chile-lime-glass-noodles/

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Ramen Noodle Soup


I love a good soup.  And I love noodles.  But often ramen noodle places aren’t vegan–the broth is made with a non-vegetable stock, there’s fish sauce, etc.  While this recipe is far from healthy, it is tasty and satisfies that ramen craving. 

I’ve made it several times and spruced it up a few times.  Sliced mushrooms are great, spinach leaves are tasty, even freshly cut corn kernels are good.  Experiment!  Have fun and most of all, ENJOY! 🙂 


  • 3 1/2 cups low sodium vegetable broth
  • 1 (3 1/2 ounce) package ramen noodles , with dried vegetables
  • 2 teaspoons low sodium soy sauce
  • 1/2 teaspoon chili oil
  • 1/2 teaspoon minced fresh gingerroot
  • 1 garlic clove (minced)
  • 2 green onions , sliced



1.  In a medium saucepan combine broth and noodles. Cover and bring to a boil over high heat; stir to break up noodles. Reduce heat to medium and add soy sauce, chili oil and ginger.

2.  Simmer, uncovered, for 10 minutes.

3.  Stir in sesame oil and garnish with green onions.


Received from http://www.yummly.com/recipe/external/Ramen-Noodle-Soup-Recipezaar?utm_campaign=emailrecipe&utm_medium=email&utm_source=sg&utm_content=prepsteps



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Chickpea Pesto Sandwich

If you haven’t read Thug Kitchen, I highly recommend his recipes.  While the language can take you off guard if you’re not ready for it, his recipes rock!  I saw this recipe this week and had to try it! The recipe (or language) has been altered.


1 ¼ cup torn, packed basil leaves

1/3 cup slivered or sliced almonds

2 tablespoons olive oil

2 tablespoons water

1 tablespoon lemon juice

½ teaspoon lemon zest

½ teaspoon salt

2-3 cloves of garlic, chopped

1 ½ cups cooked chickpeas (or one 15 ounce can)

1 carrot

Put all the ingredients for the pesto in a food processor and blend until smooth-ish.


No food processor? Chill the fuck out. Just put the almonds in a plastic bag and smash them until they are tiny and chop the rest of that shit up super small too. Mix all of it together with a fork until it looks like a paste.


Mash up the chickpeas in a medium bowl so that they kind of look like a paste but some chunks of bean are all good.


Grate the carrot into the bowl and mix that shit together with the chickpea paste. Add about a ⅓ cup of the pesto and stir until everything is coated then taste. Maybe you like more pesto than me, I don’t fucking know. Add some more until your ass is happy with it.


Grab some of your favorite sammie ingredients and add SANDWICH ARTIST to your fucking resume.


Makes 3 legit sandwiches.

From Thug Kitchen http://thugkitchen.com/post/58250022085/garbanzo-beans-chickpeas-whateverthefuck-you

I decided to grill our bread in the panini maker we have and it gave the perfect crunch to the bread.


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Chickpea Tacos–Revisited with Additions


We’ve been on vacation–more new recipes to come!  However, tonight, we took one of our faves and added to it.  Back in June I posted about Roasted Chickpea Tacos–a fave in our house.  I decided tonight to add fresh guacamole to our tacos and…..delicious fresh from the cob, roasted corn.  What a difference these two additions made!  The corn gave it a little more texture and the guacamole that creaminess found in sour cream. 

For the corn, I shucked four ears of fresh corn, boiled them, let them cool and then cut the kernels off with a serrated knife.  I drained the corn of excess water and put them in a skillet with a little canola oil, salt and pepper.  I put it on medium heat for about 15 minutes–just enough to cook the corn up.  Voila!  Another tasty topping for our tacos.  It was so tasty that I couldn’t help but repost this delicious recipe.


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Vegan Vichyssoise

photo 3

As a child growing up, I LOVED when my mom made Vichyssoise.  I loved everything about it—the potatoes, the cream, the chives, even the white tureen in which it was served.  I never even made a non-vegan version, but all of a sudden, last week, I was determined to make one–a vegan one at that.  With a little help from a soy creamer, it made a very tasty dinner.

What a delicious summer soup!



10 ounces potatoes, peeled and sliced in small pieces

1 large leek, white only, sliced in ringlets

¼ cup finely chopped celery root (celeriac)

4 cups vegetable bouillon

1 small onion, chopped finely

2 tbs. margarine

1 small onion, chopped finely

splash of white wine (I used half of a little bottle of Chardonnay)

salt & white pepper

1 cup soy cream (cuisine)



Melt the margarine in a heavy frying pan.

Add the onion, celery and leeks and cook very slowly until glassy and soft.

You want the vegetables to remain as white as possible.

When they are soft and translucent, transfer them to a saucepan and pour in the vegetable bouillon.

Add the potatoes and bring to a boil.

Reduce the heat, cover and simmer until the potatoes are soft.

Puree the soup to a fine, smooth consistency.

Stir in the seasonings, and add the white wine.


Serve, garnished with chopped chives, parsley or coriander leaves


From  http://www.grouprecipes.com/89223/vegan-vichyssoise.html

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Vegan Black Bean Quesadilla

photo 4

Mark and I had a great quesadilla at Sticky Fingers this week, so it was on my mind.  This recipe differs greatly from what we ate earlier this week, but it was really good.

  • 1 (15 ounce) can great Northern beans, drained and rinsed
  • 3/4 cup diced tomatoes
  • 1 clove garlic
  • 1/3 cup nutritional yeast
  • 1 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • salt to taste
  • 1 pinch cayenne pepper, or to taste
  • 1/2 cup black beans, drained and rinsed
  • 1/4 cup diced tomatoes
  • 1 tablespoon olive oil, or as needed
  • 8 whole grain tortillas
  • cooking spray


  1. Blend great Northern beans, 3/4 cup tomatoes, and garlic in a food processor until smooth; add nutritional yeast, cumin, chili powder, salt, and red pepper flakes and blend again.
  2. Transfer bean mixture to a bowl. Stir black beans and 1/4 cup tomatoes into bean mixture.
  3. Heat olive oil in a skillet over medium-high heat.
  4. Place a tortilla in the hot oil. Spread about 1/4 cup filling onto the tortilla.
  5. Place another tortilla on top of filling; cook until filling is warmed, about 10 minutes.
  6. Spray the top tortilla with cooking spray and flip quesadilla to cook the second side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.

I served it with the Fresh Corn, Scallion and Basil salad—perfect pairing!

From  http://allrecipes.com/recipe/vegan-black-bean-quesadillas/

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Blueberry Lemon Thyme Smoothie


My friend Stephanie posted this recipe on her facebook page and since we have a ton of blueberries from our blueberry picking adventure this past weekend, I thought, why not?


  • 1 cup Silk Pure Almond Light Original
  • 1 cup frozen blueberries
  • 1/2 frozen banana
  • 1/2 tsp freshly grated lemon zest
  • 1/8 tsp fresh thyme
  • 1 tsp honey or agave
  • 2 Tbsp protein powder and/or 1 Tbsp ground flax, if desired

Blend until smooth!  Enjoy!

Recipe from  http://silk.com/recipes/blueberry-lemon-thyme


I didn’t have fresh thyme so I didn’t include it, but can imagine that it would be great!  Instead, I added extra lemon zest.   I also think it would be great with coconut milk instead of soy milk…something to try another evening. 

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