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!

EAT: Chipotle KALE Salad!

My love for kale has been slow to develop. I like it, sure, when some else prepares it. Preparing it myself, has been frustrating and un-delectable. While home in Alberta I had the chance to catch up with Alicia Silverstone who was in town for a "Waterkeeper Alliance Fundraiser." Alicia, who wrote the "kind diet," and recently gave birth to a beautiful baby boy told me, that what most people don't know about kale is that it has to be worked/beaten/massaged before it is served. 

Kale is a super food, green and powerful. At only 35 calories per serving, the green provides a days worth of: potassium; which supports bone growth, and regulates blood clotting: Vitamin A; which helps with vision, growth, bone formation, tissue repair, and red blood cell production: Fiber; which helps regulated the digestive system. 

To make your kale dishes as tasty as possible, remove the leaves from the thick middle stem, and wash/dry the leaves. Then tear the kale into bite sized pieces. Toss the leaves in a bowl and drizzle with a little olive oil and salt. Work the leaves, getting your hands dirty until you notice the leaves turn from a dull green to a bright and beautiful color. 

Wilted Kale Salad with a Chipotle Dressing:

2 heads of kale

1 teaspoon salt

1 cup grape tomatoes -sliced

1 red bell pepper -chopped

2 carrots -grated

1-red onion- chopped

1 cucumber -sliced

Dressing:

1 avocado

1 cup lite silken tofu

1 chipotle pepper in abodo sauce

1/2 cup lemon juice

1 tbsp agave syrup

1/4 cup apple cider vinegar

So first prep the kale with a little salt and olive oil. Then add the  tomatoes, grated carrots, red bell pepper,  onion, and cucumber. Mix together and set aside. 

In a blender combine the avocados, chipotle pepper, lemon juice, agave syrup and vinegar. Blend until the mix is smooth, combined, and somewhat creamy. 

Slowly mix the dressing into the kale salad, by hand making sure to toss the salad well. 

I personally like to add some baked sweet potato bites to this salad, because the sweetness of the potato cools down the spice of the chipotle brilliantly. Bake the sweet potatoes before you make the salad to ensure perfect salad timing. 

-Enjoy!

Vegan Onion Rings

  Onions, are amazing. They are a stable in many ingredients and have been used by native Americans and ancient Chinese for centuries as a medicine. Onions are known to decrease bronchial congestion and spasms. Onions are a rich source of fructo-oilgosaccharides, which stimulate the growth of healthy bacteria needed to fight of infections.On a cardiovascular scale, the high flavoured content of onions protect against cardiovascular disease by decreasing internal inflammation and lowering blood pressure. Onions are amazing, and my personal favorite way to eat em is as onion rings.

1 large white or yellow onion

2 tablespoons soy creamer

2 tablespoons all purpose flour

1/2 cup corn meal

1 tablespoon nutritional yeast

1 teaspoon salt

1 teaspoon baking powder

1 tablespoon agave syrup

1 teaspoon onion powder

1/2 teaspoon black pepper

1 teaspoon apple cider vinegar

2 tablespoon olive oil

1 cup soda water

1 cup plank bread crumbs

Preheat the oven to 450 F, and gently spray a cooking sheet with oil. 

Slice the onion into half inch slices, and carefully separate into rings. In a large tuber ware container place the onion slices and add the soy creamer. Shake like crazy to cover the onions with the cream. Then gently remove the onions from the container and place aside. 

In the same container add the cornmeal, nutritional yeast, onion powder and mix together. 

In a separate bowl add together the vinegar, agave syrup, 1 tbsp oil, and half of the soda water. Add the dry mix to the wets mix and stir. The batter should be thin, and somewhat the consistency of pancake batter. Add more soda water as you see needed.

In another small bowl add the bread crumbs and 1 tbsp oil. Stir well. 

Carefully dip each onion ring into the batter, and then into the crumbs before placing on the baking sheet. Bake for 10 minutes, or until golden and crispy. 

Enjoy!