Eat: Cashew Teriyaki Tofu

When I first began cooking vegan, ( a good 6 years ago), this was the recipe I had on speed dial. The flavours are rich and the recipe is fool proof. This Cashew Teriyaki stir fry, is the perfect fix for a craving of panda express.

Tofu Marinade:

1 package extra firm tofu (cubed)

1 tbsp Tamari Soy Sauce (San J has an organic gluten free and vegan soy sauce that I often use).

2 Tbsp apple cider vinegar

1 tsp ginger

In a small tubberwear container place in the cubed tofu, and add the soy sauce, vinegar, and the ginger. Cover, shake, and refrigerate. 

Teriyaki Sauce:

1/3 cup Tamari

1/4 water

3 tbsp agave syrup

1 large lemon squeezed

1 tsp fresh lemon rind

1 tbsp toasted sesame oil

5 cloves of garlic minced
1 tbsp crushed red pepper flakes

1 tbsp fresh grated ginger (or ginger powder)

1 tbsp arrowroot powder 

In a medium sized bowl, whist together all the ingredients for the teriyake sauce. Stirring until the arrowroot powder is dissolved. Set aside.

Stir Fry:

1 tbsp coconut oil (or any cooking oil)

4 cups broccoli florets

1 bunch swiss chard 

1 red onion sliced

2 bell peppers sliced

1 tsp sea salt

1/2 cup raw cashews

Garnish with cilantro

In a large fry pan or wok, heat the oil. Add the tofu and onion saute until lightly browned. Reduce the stove temperature to medium and add the broccoli salt and water. Toss well and cover, allowing the broccoli to steam and turn a rich green color.  Uncover and add the bell peppers stirring to mix everything together. Slowly pour in the teriyaki sauce  and return stove heat to high. Toss well, and let the sauce come to a slow boil. One the sauce has thickened, add the cashews and the cilantro. Remove from heat and serve as is or over rice, kelp noodles, or quinioa.

Enjoy!

Warm up! Butternut Squash Soup

Butternut Squash is a winter power food. The squash is low in fat and high in fiber. Butternut squash is loaded with potassium which helps prevent muscle fatigue and bone health. Meaning you can enjoy more skiing/snowboarding without overly exhausting your muscles, and B vitamins which are essential for the proper functioning of the immune and nervous system. As a vegetarians in can be a struggle to getting enough vitamin B's. The squash lovely color indicates it's most important health perk. Butternut squash is loaded with  vitamin A, which helps to promote beautiful skin. 

Butternut Squash Soup

Preheat the oven to 375 F

1 large butternut squash

1 tbsp olive oil

4 cloves garlic

1 tbsp dried rosemary

1 tsp paprika

1 tsp salt

1 tsp pepper

Cut the butternut squash long ways in half, and scoop out the seeds. Place the halved squash on a baking sheet. Put two cloves of garlic in each squash scoop. Drizzle the squash with the olive oil, and sprinkle with the salt, pepper, rosemary, and paprika.

Once cooked remove from the oven and let cool. Then peal of the skin and cut into chunks. 

1 tbsp coconut oil ( or olive oil)

1 large red onion chopped

1 L (quart) vegetable stock

1/2 cup non-dairy plain milk

1 large red apple chopped

1 tsp agave nectar

1 tsp dried ginger

1 tsp Cinnamon

1 tsp ground nutmeg

1 tsp dried sage

1 tsp chili pepper

In a large saucepan heat the oil, and add the onion stirring until soft. pour in the vegetable stock and the milk. Add in the squash, apple, garlic. Cover and simmer for 20 minutes. Or until the apple is very tender. Using an electric hand blender, ( or very carefully transferring the soup to a blender) pure until smooth. Add the agave, ginger, cinnamon, chili powder, sage, and nutmeg. Stir well. 

This soup is a nice thick consistency. If you wish to "thin" out the soup add some extra non dairy milk. 

-enjoy

Sweet Potato Fries

My absolute favorite after skiing treat is Home Made Yam Fries.

They are tasty, delicious, and a healthy alternative to a deep fried plain potato version.

Sweet potatoes are rich in Vitamin A, and Vitamin C. Both Vitamins are powerful antioxidants that encourage cell renewal. 

Sweet potatoes offer a calming effect for muscle pains and are a great food for refueling the body after intense muscular work. 

Homemade Sweet potato Fries:

Pre-heat oven to 400F

1 sweet potato or yam

1 tablespoon olive oil

2 tablespoons fresh Rosemary 

one-two cloves garlic minced

dash of salt

dash of chipolte chili powder

Cut up the potato into thin wedge like strips and put in a large mixing bowl.

Add the oil, rosemary, salt, and spice.

Bake for 20 mins, or until soft

Broil for 2 minutes to get a crisp frie like crunch

Serve as is or with humus, aioli, or mustard.

This recipe can be easily doubled to feed a larger group

Enjoy!