Caramelized Tofu and Brussel Sprouts
05 May 2011 7 Comments
in Vegan Recipes, Vegetarian Recipes Tags: brussel sprout, comfort food, green, quick and easy, salad, sauces, sides, soy, Stir-fry, tofu, vegan, vegetarian
We love all things Brussel Sprouts and this one was a real winner 
definitely on the sweet side, so you may want to tone down the brown sugar, but it was very tasty the way we made it. Pecans went perfectly with the sprouts. For my go-to brussel sprouts I normally use pine nuts (although once I made with pistachios) so this was a nice change. Plus I loved using the same pan to have a great one-pot meal. Fast to make, Easy to clean up and Really yummy to eat!
Caramelized Tofu and Brussel Sprouts
adapted from 101cookbooks.com
Serves 2 – 3 as a main, 4 as a side
1 block extra-firm tofu cut into thin 1-inch segments
a couple pinches of fine-grain sea salt
a couple splashes of olive
4 medium cloves garlic, minced
1/2 cup pecans, toasted and chopped
4-5 tablespoons fine-grain natural cane sugar or brown sugar
1 lb. brussels sprouts, washed and cut into 1/8-inch wide ribbons
Cook the tofu cubes in large hot skillet with a bit of salt and a splash of oil. Saute until slightly golden, about 4 minutes. Add the garlic and pecans, and cook for another minute. Stir in sugar. Cook for another couple of minutes. Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.
In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 – 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
Combine and Enjoy!!
Super Bright Green Brussels
Tofu and Pecans
Spaghetti Squash with Spicy Braised Greens, Raisins, and Nuts
25 Apr 2011 Leave a Comment
in Vegan Recipes, Vegetarian Recipes Tags: coconut oil, green, kale, pine nuts, Skinny Bitch, Spaghetti Squash, squash, vegan, vegetarian
I love the ‘Skinny Bitch in the Kitch’ Ladies! This is such an amazing and deelish meal and beyond healthy and nutritious. Of course love that too
Great Combo! We love all things Kale. We have been eating it so many times a week lately and just can’t get enough of this super nutrient-rich green. Expect a bunch more kale recipes coming up soon, but typically we steam it and mix it with some tamari or sea salt and enjoy just like that. So good! But if you want a little something extra, check out some of my other ways to enjoy this amazing vegetable: Polenta with Black Beans, Pan-Fried Tofu & Roasted Coconut Tomato Sauce, Kale Chips, Sunshine Joy Soup, Green Goddess Pasta and of course Everyday Green Juice.
And Spaghetti Squash is always so fun. It really adds a substantial and tasty addition to any meal. I remember as a kid loving to have fun with this one. See here for an extra Simple Spaghetti Squash Recipe.
See the other Skinny Bitch Recipes I have played with and enjoyed here: ‘Chicken salad’ sandwich, Green Goddess Pasta and Vegan Summer Garden Pasta
Spaghetti Squash with Spicy Braised Greens, Raisins, and Nuts
adapted from ‘Skinny Bitch in the Kitch‘
6 servings
4 lb spaghetti squash, scrape out seeds
water
3 tablespoons refined coconut oil
3 cloves of garlic
2 canned chipotle chiles in adobo sauce, seeded and minced or 2 jalapenos or other hot chiles, seeded and minced
2-3 bunches kale, chard, mustard greens, collard greens, or combo, cut into 1/2 in. strips
2 cup vegetable stock
1 1/2 tsp sea salt
1/2 cup raisins
1/3 cup pine nuts
2 tablespoons extra virgin olive oil
- Pre-heat oven to 375
- Place the squash flesh down in baking pan. Add 1/2 inch water and bake for about 1 hour, until squash is easily pierced with a fork.
- Heat coconut oil in a 4-6 quart stockpot over medium. Add garlic and chiles and cook for 1 min.
- Add the greens, stirring until they’re all in the pot. Add 1 cup or more of the stock, 1 tsp of the salt and the raisins. Increase heat to high and bring to a boil.
- Reduce heat to simmer, cover, cook until greens are tender, about 10-15 min (15-20 for collard greens) (If pan gets dry before cooked, add more stock a bit at a time, 2 tablespoons as a time)
- Stir in the pinenuts.
- When the squash is done, use fork to separate the strands into a large bowl. Add olive oil and salt and toss gently.
- Transfer “Spaghetti” to plates and top with greens mixture. Garnish with pine nuts and serve.
Garlic Broccoli Rabe
17 Nov 2010 1 Comment
in Vegan Recipes, Vegetarian Recipes Tags: green, quick and easy, sides, vegan, vegetarian
Such a great Fall vegetable. Love the bitter broccoli crunch! Here is a great recipe that has big and tasty flavor and really easy to make.
Garlic Broccoli Rabe
3 teaspoons garlic, minced
1 cup fresh multi-grain bread crumbs
3 tablespoons olive oil
1 bunch broccoli rabe
2 tablespoons freshly squeezed lemon juice
- Bring a large pot of boiling salted water to a boil over high heat.
- While waiting for water to boil, mix 2 teaspoons of garlic with the bread crumbs in a small bowl. Heat 2 tablespoons of the olive oil in a skillet over medium-high heat. Add the bread crumb mixture and cook, stirring constantly, until the crumbs are toasted and the garlic is beginning to turn golden, 3 – 4 minutes. Remove the crumbs from heat and spread on a plate to cool.
- Add the broccoli rabe to pot of boiling water and leave in just until the water returns to boil. Then drain it in a colander, and squeeze it gently to remove the excess water. Coarsely chop the broccoli rabe, leaving any florets whole, and set aside.
- Heat the remaining 1 tablespoon olive oil over medium heat in the same skillet that you used for toasting the bread crumbs. Add remaining teaspoon of garlic to oil and cook, stirring constantly, until it begins to turn translucent, about 5 minutes. Add the broccoli rabe and cook, stirring, until it is hot, about 7 minutes. Season with salt and pepper, drizzle with the lemon juice, sprinkle with the bread crumb mixture, and serve immediately.
Cucumber, Mango, and Spinach Salad
24 Mar 2010 Leave a Comment
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: dressing, green, quick and easy, raw, salad, sides, snack, vegan, vegetarian
This was really yummy and different. There was not too much dressing, so if you want more add more vinegar and lime juice. It was light and refreshing with great sweet bites of mango. YUM!
Cucumber, Mango, and Spinach Salad
5-10 ounces organic baby spinach
1 mango, peeled and diced
1 English cucumber, peeled and diced
6 scallions, thinly sliced
1/2 cup fresh basil, chopped
juice of 1 lime
1/2 cup seasoned rice vinegar
freshly ground black pepper, to taste
Place spinach in a serving bowl. Toss mango, cucumber, green onions, and basil in a medium bowl. Add lime juice and vinegar and stir to mix. Spoon mango mixture on top of spinach and sprinkle with black pepper.
March 20th is the 25th annual Great American Meatout!
19 Mar 2010 Leave a Comment
in In the News Tags: green, vegan, vegetarian
March 20th is the 25th annual Great American Meatout! It’s a day completely devoted to the plant-based diet!
Take a look at this whole article about the Great American Meatout in the Huffington Post’s Green section:
http://www.huffingtonpost.com/ellen-kanner/meatless-monday-great-ame_b_496508.html
All that you have to do to be part of it is go one day without meat! There will be people all over the world observing this day… It’s now the world’s largest diet education campaign!
Clean Plates NYC 20% Off
17 Mar 2010 Leave a Comment
in In the News Tags: green
Clean Plates NYC, a guide to the healthiest, tastiest restaurants in Manhattan (for vegetarians and carnivores!), highlighting those that serve local, organic and sustainable foods.
In honor of St. Patrick’s Day, Clean Plates NYC wants to make green eating even easier in NYC and is offering 20% off + free shipping with code “eatgreen” at checkout: www.cleanplatesnyc.com
Brussels Sprouts and Pistachios
09 Feb 2010 1 Comment
in Vegan Recipes, Vegetarian Recipes Tags: brussel sprout, comfort food, green, quick and easy, salad, sides, snack, vegan, vegetarian
As much as I love my go-to brussel sprouts, I wanted to try something new. Instead of chopping up the brussel sprouts I peeled the leaves off individually. This gave them such a light a deelish texture.I really loved this dish, but then again I have never met a brussel sprout I didn’t like. They have such an amazing nutty flavor that I love to pair with nuts. I chose pistachios this time over my usual pine nuts. Loved it! This is also an incredibly fast cooking recipe once the sprouts have been prepped.
SO Bright and Gorgeous!!
Brussels Sprouts and Pistachios
2 tablespoons grapeseed oil, or other neutral oil
1 tablespoon minced shallot
1 pound brussel sprouts, trimmed, and leaves peeled
1/2 cup shelled unsalted natural pistachios
juice from 1 lemon
salt and pepper
In a non-stick skillet heat oil over medium-high heat and saute shallot for 30 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over and season to taste with salt and pepper. Enjoy!
Spicy Vegan Gumbo
31 Jan 2010 2 Comments
in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: beans, comfort food, green, okra, quick and easy, soup, vegan, vegetarian
I have made a ton of soups lately (its BRRRRRR outside!!) and was in the mood for some more heartier fare. This did the trick So hearty, spicy, nutritious AND delicious! YUM! This is a definite pleaser! This also freezes well, just in case you don’t need all 8 servings right away 
You can also substitute or add other veggies & greens to your liking.
Spicy Vegan Gumbo
Serves 8
4 ribs celery, chopped
2 carrots, peeled and chopped
1 onion, peeled and quartered
1 green bell pepper, seeded, chopped
2 cloves garlic, peeled
2 tablespoons olive oil
4 cups vegetable broth
1 can (28 ounces) diced tomatoes (if you can find fire roasted, go with that)
1 can (15 ounces) kidney beans, rinsed and drained
1 box frozen chopped spinach, thawed
1/2 head green cabbage, chopped
1 package (16 ounces) chopped frozen okra
1/2 bunch flat-leaf parsley, finely chopped
2 tablespoons dried parsley
2 bay leaves
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon brown sugar
1/8 teaspoon cayenne pepper
2 cups uncooked long-grain brown rice
- Combine the celery, carrots, onion, bell pepper, and garlic in a food processor and pulse chop (do not purée).
- In a large soup pot, heat the oil over medium-high heat. Add the celery mixture and sauté for 10 minutes, stirring occasionally. Stir in the vegetable broth, tomatoes (with juice), beans, spinach, cabbage, okra, parsley, bay leaves, oregano, thyme, salt, black pepper, sugar, and cayenne pepper. Reduce the heat to medium-low, cover and cook for 30 minutes, stirring occasionally. Remove and discard the bay leaves.
- While soup in simmering prepare rice. When the rice is almost done stir in with gumbo and simmer 10 minutes more all together.
- Enjoy!
Like this:
Grapefruit and Endive Salad
19 Jan 2010 Leave a Comment
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: agave, dressing, green, quick and easy, raw, salad, sides, vegan, vegetarian
Another day, another salad! There are so many fun veggies and fruits out there that the combinations are endless! I really love this one but I also really love grapefruits so it was perfect for me. If you are not serving this right away, or have leftovers, keep the dressing and grapefruit separate from the greens. This will give you a couple of days to finish the salad.
I love that gorgeous Winter Citrus! Take advantage of it while you can
Grapefruit and Endive Salad
2 medium grapefruit
2 heads Belgian endive
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons capers
1/2 teaspoon agave
1/2 teaspoon salt
1/4 cup olive oil
1 pound mixed baby greens or mixed salad greens
- Over a bowl, peel grapefruit and cut sections. Place sections on a plate and squeeze the remaining juice out of the membrane and into the bowl.
- Cut endives lengthwise into strips.
- Add salad greens, grapefruit sections, and endive to dressing in bowl.
- In a serving bowl, combine balsamic vinegar, mustard, capers, agave, salt, and 2 tablespoons grapefruit juice. Add the olive oil while whisking the mixture together.
- Either reserve the rest of the grapefruit juice, or drink immediatley like I do!
Raw Snap Peas and Peppers
03 Jan 2010 5 Comments
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: green, Nama Shoyu, quick and easy, raw, salad, sides, snack, vegan, vegetarian
I love snap peas and peppers! I normally prefer to eat both of them raw (as in plain, straight from the garden, store, fridge) but sometimes it is fun to mix things up. If you do not have a dehydrator just stir-fry them up in the same way. The recipe measurements are approximates as I am more a pour and dash kind of gal
Raw Snap Peas and Peppers
1 lb fresh sugar snap peas
1 red, orange or yellow bell pepper, sliced
1 teaspoon dried basil
1/4 cup nama shoyu
1/4 cup extra virgin olive oil
1/8 teaspoon black pepper
In a large bowl, combine all ingredients together to coat vegetables. Marinate for 1/2 to 1 hour.
Spread out on a teflex sheet and dehydrate for 1/2 hr., or until snap peas are tender but firm.
