Thai Ginger Peanut Soup (Vegan!)

Thai Ginger Peanut Soup (Vegan!)

This slightly spicy soup is bursting with flavor from Swanson’s Thai Ginger Broth, a hint of peanuts, almost 10 oz of mushrooms, chunks of tofu, and handfuls upon handfuls of spinach. And, it’s ridiculously easy to make! This soup is hearty and can be served as a main dish that’s ready in under 20 minutes! Makes about 6-8 servings.

What you will need:
oil for sauteing (I highly recommend coconut oil)
4 oz shittake mushrooms
32 oz carton of Swanson’s Thai Ginger Broth (kudos to Swanson for that one, by the way!)
3 well rounded spoonfuls of chunky peanut butter (not creamy!)
16 oz of Trader Joe’s super firm tofu (if you can find it. It goes above and beyond the calls of extra firm tofu. Trust me.)
3 oz enoki mushrooms
2 oz beech mushrooms
large handfuls of spinach (I used about 5)

In a medium or large pot, melt the coconut oil. Remove most of the stem from the shittake mushrooms and cut any of the larger mushrooms in half. Add them to the pot and saute for about 5 minutes, stirring occasionally. Meanwhile, cut the tofu into small cubes and remove the woody ends of the enoki and beech mushrooms. Add the spoonfuls of peanut butter to the soup along with the tofu, enoki, and beech mushrooms. Then, start adding the handfuls of spinach, letting each handful wilt a little bit before adding the next, until you have your desired amount of spinach. Serve garnished with chopped peanuts or scallions.

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Sweet and Spicy Curried Tofu Taco Lettuce Wraps

Sweet and Spicy Curried Tofu Taco Lettuce Wraps

With ingredients like hot Jamaican yellow curry, cooling cucumber and mint tzatziki sauce, Asian slaw and sweet pineapple- these tacos are infused with flavor that’s bursting at the seams! And they’re gluten free! The Hot Jamaican Yellow Curry Hot Sauce used in this recipe from my good friend, Cowboy George, at Blaze Gourmet, will have you running home crying for yo momma. That’s where the fresh mint leaves and tzatziki come into play. Without them, you might really run home crying to yo momma.

Also, follow these tips on how to freeze and thaw tofu to achieve the best texture and flavor. Don’t skip this step. It’ll give you the best tasting tofu you’ve ever had!

What you will need:
oil for sauteing
1 lb extra firm tofu
1/2 c yellow curry sauce (I recommend Trader Joe’s Yellow Curry Sauce)
1/4 c Blaze Gourmet Hot Jamaican Curry Hot Sauce
Asian coleslaw (you can buy this prepackaged at just about any grocery store. Most of them already have the Asian slaw dressing included. If not, look for an Asian ginger salad dressing)
canned pineapple tidbits, drained

tzatziki sauce
red onion, sliced
fresh mint leaves
romaine lettuce leaves

First, follow these tips on how to freeze, thaw and drain tofu. Crumble the tofu into a scrambled egg consistency and fry in a greased frying pan over medium heat, letting the tofu get crispy on the outside. Mix the two different curry sauces in a bowl and add to the frying pan, making sure to coat every piece of tofu in the sauce. Meanwhile, in a mixing bowl, mix together the ingredients for the Asian slaw. Then, start filling your romaine lettuce leaves, starting with tzatziki, then the curried tofu, Asian slaw, red onion, pineapple tidbits, and mint leaves. Serve with tequila for your next Taco Tuesday night!

Sweet and Spicy Sesame Edamame

IMG_6288This sweet and spicy edamame is HOT, with just the right touch of sweetness. With the use of Blaze Gourmet Hot Cranberry Love Hot Sauce from my favorite hot sauce peddler at the local farmer’s market, this recipe is not for the weak. Honey and jam add just a touch of more sweetness to compliment the spiciness in this dish.

What you will need:
12 oz frozen shelled edamame
1/8 c soy teriyaki sauce
1/8 c Blaze Gourmet Hot Cranberry Love Hot Sauce
1/8 c jam (I used blackberry jam)
a drizzle of honey
a sprinkle of sesame seeds

In sauce pan, thaw edamame on medium low heat. Add the rest of your ingredients and simmer on low heat until sauce has reduced, about 7-10 minutes. Serve plain, over rice or with sushi.

Mini Shiitake Mushroom and Black Bean Chipotle Hummus Sliders

Mini Shiitake Mushroom and Black Bean Chipotle Hummus Sliders

If you made yesterday’s spicy black bean chipotle hummus, you might be wondering what to do with the leftovers (if there are any!). Here’s a simple, quick and delicious gourmet vegan dish you can make in under 10 minutes.
With pita, I’ll keep it in the freezer and when I’m ready to use it, I’ll use tongs to toast it over an open flame on my stove top. Otherwise, I’d forget I even had it and let it all go stale (it happens too often).

What you will need:
shiitake mushrooms
mini pita rounds
spicy black bean chipotle hummus
red onion
cucumber
kale (i used red kale because it’s so darn pretty)
earth balance buttery spread for sauteing (or olive oil)

Clean and remove stems from shiitake mushrooms. In medium size pan, heat earth balance on a medium/low heat and add shiitake mushrooms. Cook for about 8 minutes, flipping them halfway through. Toast pita on the stove top and spread the chipotle black bean hummus on it, then layer the shiitake mushrooms, red onion, kale and cucumber on top. Great to share with friends or have as a meal all to yourself.

Spicy Black Bean Chipotle Hummus

Spicy Black Bean Chipotle Hummus

This recipe for black bean chipotle hummus is SPICY, so it’s not a recipe for the weak! Sweet bell peppers and cucumber “chips” complement and tone down the heat of this dish. They’re also a great alternative to pita (which, of course, is great with this hummus, too).

Here’s what you will need:
food processor or blender
1 can of black beans drained and rinsed
1 can of garbanzo beans drained and rinsed
1 jarred sweet roasted red pepper
1 garlic clove
3 oz canned chipotle pepper in adobo sauce
2 tbs tahini
1 1/2 tbs extra virgin olive oil
1/3c water
juice of half of a lime
a large pinch of fresh cilantro
a pinch of sea salt

For dipping:
sweet bell peppers
cucumber “chips”
celery

In food processor, combine all ingredients and blend until smooth. Pour into bowls and serve.