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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Skillet Baked Eggs with Spinach and Goat Cheese

Skillet Baked Eggs with Spinach and Goat Cheese

This is an easy recipe that only involves 4 ingredients- butter, spinach, goat cheese and eggs. Of course you can add fresh herbs, hot sauce, onions, and all sorts of other veggies, but I felt like keeping it simple today. If you have a big appetite, you might be able to finish this yourself, but this meal is best when shared between two people.

This recipe can also be made without a cast iron skillet. Check out the * at the bottom of this recipe for instructions on how to use a frying pan in place of cast iron.

What you will need:
a cast iron skillet
butter for sauteing
handfuls of spinach
goat cheese
3 eggs (or more if you prefer)

Preheat oven to 350 degrees Fahrenheit. In a cast iron skillet, melt butter over medium heat. Add spinach by the handfuls and stir until it starts to wilt, no longer then 3 or 4 minutes. Add crumbled goat cheese and then start to carefully crack the eggs into the skillet, making sure not to break the yolks. Transfer to the oven and cook until the egg white start to set, about 10-15 minutes.

*In a medium size frying pan, melt butter over medium heat. Add spinach by the handfuls and stir until it starts to wilt, no longer then 3 or 4 minutes. Add crumbled goat cheese and then start to carefully crack the eggs into the pan, making sure not to break the yolks. Cover with lid and continue to cook until the egg whites have set, about 4-6 minutes.

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!