Brussels Sprouts and Shiitake Mushroom Soup

Brussels Sprouts and Shiitake Mushroom Soup

You can serve this with or without the beans, but adding them makes this soup into a one-pot meal.

Ingredients

1 medium onion, chopped

14 -16 ounces small Brussels sprouts, trimmed and cut in half

6 ounces shiitake mushrooms, stemmed and sliced

3 cloves garlic, minced

6 cups water or vegetable broth

1 1/2 teaspoon dried thyme

1 1/2 teaspoon rubbed sage

1/4 teaspoon freshly ground black pepper

1 teaspoon salt, or to taste

1/2 cup brown rice

1 15-ounce can great northern beans, drained and well-rinsed (optional)

1 cup no-chicken broth (optional)

1-2 teaspoons lemon juice (optional)

Instructions

Heat a large, non-stick pot. Add the onion and cook, stirring, until it becomes translucent. Add the Brussels sprouts and cook until onion begins to brown, about 2 more minutes. Add the mushrooms and garlic and cook for about two more minutes.

Add all remaining ingredients except for the optional ingredients. Cover and simmer on low heat until rice is cooked, about 50 minutes. Check seasonings and add more along with the lemon juice, if desired. If you’re using the beans, add them and the broth and cook for about 15 more minutes.

Preparation time: 10 minute(s)
Cooking time: 1 hour(s) 15 minute(s)


Number of servings (yield): 4 (4-6 bowls)

Nutrition Facts

Nutrition (per serving, with beans): 290 calories, 13 calories from fat, 1.6g total fat, 0mg cholesterol, 842.5mg sodium, 952mg potassium, 59.1g carbohydrates, 11.7g fiber, 5.6g sugar, 14.4g protein, 5.1 points.

Without beans: Calories: 175, Calories From Fat: 10, Total Fat: 1.2g, Cholesterol: 0mg, Sodium: 726mg, Potassium: 607.1mg, Carbohydrates: 38g, Fiber: 6.9g, Sugar: 5.6g, Protein: 6.9g. 2.8 points

Recipe by Susan Voisin from fat free vegan kitchen, Photos by Laura Spear

Hot and Sour Soup

The perfect soup for the cold and flu season

Ingredients

• 1 10 ounce (280g) package sliced mushrooms
• 8 fresh shiitake mushrooms, stems removed and caps sliced
• 1 8-ounce (225g) can bamboo shoots, drained and jullienned
• 4 cloves garlic, minced
• 1 15 ounce (420g) package firm or silken tofu, cubed
• 2 tablespoons (16g) grated fresh ginger, divided
• 4 cups (940ml) water
• 2 tablespoons (16g) vegan chicken-flavored bouillon
• 2 tablespoons (30ml) soy sauce (or tamari, for gluten-free)
• 1 teaspoon sesame oil, plus extra for drizzling (Susan’s note: I didn’t need the extra)
• 1 teaspoon chili paste
• 2 tablespoons (30ml) rice wine vinegar or apple cider vinegar
• 1 1/2 cups (225g) fresh or frozen peas

Instructions

1. The Night Before: Store the cut-up mushrooms, bamboo shoots, garlic, and tofu in an airtight container in the fridge. Store the prepared ginger in another airtight container in the fridge.
2. In the Morning: Combine the mushrooms, bamboo, shoots, garlic, tofu, 1 tablespoon (8g) of the ginger, water, bouillon, soy sauce, sesame oil, chili paste, and vinegar in the slow cooker. Cook on low for 8 hours.
3. A few minutes before serving, add the peas and the remaining 1 tablespoon (8g) ginger and stir to combine. Taste the broth and add more vinegar or chili if needed. Drizzle a few drops of sesame oil on top of each serving. If you like it milder and your friends like it hot, serve the chili paste on the side.

Preparation time: 15 minute(s) | Cooking time: 6 to 8 hour(s)

Number of servings (yield): 4

Nutrition Facts

Nutrition (per serving): 208 calories, 62 calories from fat, 7.4g total fat, 0mg cholesterol, 1088.4mg sodium, 546.3mg potassium, 21.6g carbohydrates, 5.4g fiber, 6g sugar, 19.2g protein, 6.1 points.

Recipe from The Vegan Slow Cooker by Kathy Hester, nutritional information from the Fat Free Vegan Blog by Susan Voisin, Photos by Laura Spear

Bon Appétit,

Vegan Pho

What You Need:

• 8 ounces dried rice noodles
• 1 tablespoon canola oil
• 8 ounces Seitan, drained and cut into strips
• 6 cups vegetable stock or water
• 1 small yellow onion, thinly sliced
• 1 tablespoon grated fresh ginger
• 1/3 cup hoisin sauce
• 2 tablespoons soy sauce
• 2 tablespoons fresh lime juice
• 3 tablespoons miso paste
• 1/2 teaspoon Sriracha (or to taste)
• 3 to 4 scallions, thinly sliced
• 3 tablespoons cilantro leaves
• 
  

What You Do:

1. Bring a pot of water to a boil. Turn off the heat, add the rice noodles, and let them sit for 30 minutes to soften. Drain and set aside.
2. Heat the oil in a large skillet over medium-high heat, add the seitan strips and brown on all sides. Remove from heat and set aside.
3. Bring the stock or water to a boil in a large pot. Add the onion, ginger, hoisin sauce, and soy sauce. Reduce heat to low and simmer 15 minutes. Stir in the lime juice.
4. Place 1/2 cup of the hot liquid into a small bowl. Add the miso paste and stir to blend well. Transfer the blended miso paste into the soup along with the chile paste, if using. Do not boil. Stir in the seitan& noodles.
5. Divide the soup among individual bowls. Add the scallions, and cilantro. Serve immediately.

Vegan Vietnamese Noodle Soup (Pho)

This is a vegan meatless version inspired by the traditional Vietnamese noodle soup called Pho. This recipe uses Seitan the "wheat meat". If you prefer you can sub out the rice noodles and use linguine, both will taste fabulous.

Note: I doubled this recipe for my family of 5.

8 ounces rice noodles
1 tablespoon vegetable oil
8 ounces Seitan , cut into 1/4 inch strips
1 small yellow onion, cut into 1/4 inch slices
2 garlic cloves, minced
2 teaspoons grated fresh ginger
2 tablespoons hoisin sauce
2 tablespoons dark miso paste
2 tablespoons soy sauce
5 cups vegetable stock
2 tablespoons rice vinegar
1 teaspoon sriracha chili sauce
1 cup fresh bean sprouts (optional)
1/2 cup coarsely chopped cilantro

(Follow package directions on the rice noodles to cook, before continuing on) if using linguine instead, cook the linguine to al dente about 8 mins. Drain rinse and set aside.

In a large skillet, heat the oil over medium high heat, add the seitan strips, and cook until browned all over. Remove the seitan from the skillet and set aside.

Reheat the same skillet, heat the oil over medium heat, add the onion, cover and cook until softened, about 5 mins. Stir in the garlic and ginger and cook for 30 seconds.

Scrape the onion mixture into a large pot. Stir in the hoisin sauce, soy sauce, and miso paste. Add the vegetable stock and bring to a boil. Reduce heat to low and simmer for 15 minutes.

Stir in the cooked seitan, noodles, vinegar, and sriracha, and simmer for 5 minutes to heat through and develop the flavors.

Divide the soup among individual bowls and top each bowl with some bean sprouts, green onions, and cilantro. Serve at once with extra sriracha on the side.

Recipe by Robin Robertson, Photo by Laura Spear

Bon Appétit,

Vegan Asian Noodle Soup

2 packages Oriental Ramen noodle soup
1 tablespoon of sesame oil
2 tablespoons of peanut butter
2 tablespoons of siracha hot chili sauce
1 tablespoon of sesame seeds
1/2 tablespoons chopped green onions

Crush the ramen and place it in a large bowl. Cover with water and stir in the seasoning packets (if you want to lower the salt you can just use one of the two season packets, i always use half when making ramen to cut the salt and then add some spices to make up the flavor difference) add the chopped green onions.  Microwave for 4 1/2 minutes, remove from the microwave, and add the peanut butter, chili sauce, sesame oil, and sesame seeds. Mix together well.  Top with whole or crushed peanuts if desired (I love the topping of peanuts!)

Tip: if you don't want to buy peanuts to put whole or crushed on top you can use chunky peanut butter to give it that desired crunchy texture.

Recipe and photos by Laura Spear

Bon Appétit,

Spicy Sushi Rolls with Avocado and Cucumber

Makes 4 rolls

1/4 cup vegan mayo
1/2 to 1 tablespoon sriracha chili sauce
4 sheets of nori
about 3 cups prepared brown sushi rice
1 avocado, peeled, pitted, and sliced
1/2 cucumber, peeled, halved lengthwise, seeded, and sliced lengthwise
1/2 small carrot julienned
soy sauce for serving
wasabi paste for serving
pickled ginger for serving

Directions:

in a small bowl, combine the mayo with 1/2 tablespoon of sriracha. Taste and add more to your liking, we like it spicy!

Place a bamboo sushi mat on a clean surface, with the sticks in the mat parallel to you. Place a sheet of nori on the mat, shiny side down, shorter edge toward you. Have a shallow bowl of water nearby. Dampen your hands in the water, shaking off the excess moisture. Using your fingers to press about 2/3 cup of sushi rice onto the nori, covering 2/3 of the sheet closest to you (if the rice sticks to your hands redampen them in the water). Drizzle about 1 tablespoon of the mayonnaise mixture on top of the rice in a line parallel to you, about 1 inch in from the closest edge. Top the mayo with 1/4 of the avocado, 1/4 of the cucumber, and 1/4 of the carrots.

Holding the fillings firmly in place with the fingertips of both hands, use both thumbs to lift the edge of the mat closest to you up and over, enclosing the fillings. Squeeze gently to make a compact roll. Raise the end of the mat slightly to avoid rolling it in with the nori, and continue rolling, squeezing occasionally, until the sushi is completely rolled in to a tight cylinder. If necessary, dampen the end of the nori to help it seal, then allow the roll to sit for a minute or two. Slice the roll into 8 pcs with a sharp, lightly moistened knife. Repeat with the remaining ingredients, making 4 rolls total. Serve the sushi on a platter with soy sauce, wasabi, and pickled ginger.

Recipe from the book "Skinny Bitch in the Kitch" Photos by Laura Spear

Bon Appétit,

Brown Sushi Rice

Makes about 3 cups

1 cup short grain brown rice
2 cups water
3 tablespoons seasoned rice vinegar (I used garlic but there are many choices available)

Directions:

In a 2 quart saucepan over high heat, combine the rice and water. Bring to a boil, reduce the heat to a simmer, cover, and cook until the water is absorbed and the rice is tender, about 45 minutes. Remove from heat and let the rice stand, covered, at least 10 minutes.

Turn the cooked rice out into a large shallow bowl or dish. Use a rice paddle or spatula and a slashing motion to spread the rice evenly in the bowl ( don't toss because the rice will get gummy). Drizzle the rice vinegar over the rice. With the same slashing motion, mix until the grains are coated and glossy. Cover with a damp kitchen towel and cool at room temperature until the rice is cool enough to handle ( do not refrigerate). Once cool, the rice will remain the right texture for making sushi for several hours.

Recipe by Rory Freedman and Kim Barnouin Authors of "Skinny Bitch in the Kitch". Photos by Laura Spear

Bon Appétit,

Asian Beef Stir-Fry

2 cups Instant brown rice, uncooked
1 lb. Boneless beef sirloin steak, cut into thin strips
2 tsp. minced garlic
1 pkg. (16 oz.) frozen stir-fry vegetables, thawed, drained
1/4 cup KRAFT GOOD SEASONS Asian Sesame with Ginger Dressing
1/4 cup lite soy sauce


COOK rice as directed on package.

MEANWHILE, heat large nonstick skillet on medium-high heat. Add meat and garlic; stir-fry 2 min. Add vegetables, dressing and soy sauce; stir-fry 3 min. or until vegetables are crisp-tender and meat is done.

SPOON rice onto serving platter; top with meat mixture.

Garlic Steak and Onions

1 Boneless beef sirloin steak (1 lb.)
1/2 tsp. freshly ground black pepper
1 large Onion, cut into thin slices
2 tsp. minced garlic
1/4 cup KRAFT Sun-Dried Tomato Dressing
2 Tbsp. KRAFT Grated Parmesan Cheese
3 cups Broccoli florets, steamed



HEAT large nonstick skillet sprayed with cooking spray on medium heat. Add steak; sprinkle with pepper. Cook steak 5 to 6 min. on each side or until medium doneness (160ºF). Remove from skillet, reserving drippings in skillet. Place steak on cutting board; cover loosely with foil.

ADD onions and garlic to skillet. Stir in dressing; cover with lid. Cook 5 min.; stir. Cook, uncovered, an additional 4 to 5 min. or until onions are tender, stirring occasionally. Meanwhile, cut steak across the grain into thin slices; place on serving platter.

TOP steak with the onion mixture; sprinkle with cheese. Serve with the broccoli.

Cheesy Shrimp and Rice

1 Tbsp. Oil
1 lb. frozen large shrimp, thawed, peeled and deveined
2 cups low-sodium chicken broth
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1-1/2 cups Instant white rice, uncooked
2 cups Frozen broccoli florets, thawed



HEAT oil in large skillet on medium-high heat. Add shrimp; cook 3 min. on each side or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm.

ADD broth and cream cheese spread to skillet; stir until well blended. Add rice; mix well. Cover. Reduce heat to low; cook 5 min.

STIR in broccoli and shrimp; cook an additional 5 min. or until liquid is absorbed and broccoli is heated through.


Recipe by Kraft Foods, Photos by Laura Spear

Thai Chicken Calzones

INGREDIENTS

2 cups finely chopped cooked chicken

1 1/2 cups coleslaw mix (from 16-oz bag)

1/2 cup finely chopped red bell pepper

1/3 cup Thai peanut sauce (from 12-oz bottle)

3 medium green onions, chopped (3 tablespoons)

2 tablespoons chopped fresh cilantro

1 can (17.3 oz) Pillsbury Grands Homestyle refrigerated extra rich biscuits



DIRECTIONS

1. Heat oven to 375°F. In medium bowl, mix all ingredients except biscuits.

2. Separate dough into 8 biscuits. Press or roll each into 6-inch round. Divide filling evenly onto half of each biscuit round to within 1/4 inch of edge. Fold dough round over filling; press edges to seal. Place on ungreased cookie sheet.

3. Bake 15 to 20 minutes or until edges are golden brown. Immediately remove calzones from cookie sheet. Serve warm; dip into additional Thai peanut sauce, if desired.

Thai Peanut Chicken

INGREDIENTS


8 boneless skinless chicken thighs (2 lb)

1 bottle (13.5 oz) Thai peanut sauce

2 medium carrots, sliced (3/4 cup)

4 medium green onions, sliced (1/2 cup)

1 cup uncooked converted white rice

2 1/4 cups water

1/4 cup chopped cocktail peanuts

2 tablespoons chopped fresh cilantro

1/2 cup chopped red bell pepper, if desired



DIRECTIONS

1. Spray 3- to 4-quart slow cooker with cooking spray. Place chicken in cooker. In medium bowl, mix peanut sauce, carrots and onions; pour over chicken.

2. Cover; cook on Low heat setting 5 to 6 hours.

3. Cook rice in water as directed on package; spoon onto serving platter. With slotted spoon, remove chicken from cooker; place over rice. Pour sauce from cooker over chicken. Sprinkle with peanuts, cilantro and red bell pepper.

Asian Pork Noodle Skillet

Ingredients


2 medium carrots, peeled & julienned

1 medium red bell pepper, sliced

5-6 green onions with tops, sliced

2 lbs pork tenderloins or chicken, sliced into thin strips

2 tablespoons sesame oil

2 tablespoons Asian seasoning, mix

4 (85 g) packages oriental-flavor instant ramen noodles

1 tablespoon oil

4 cups water



Directions

1Combine meat with sesame oil, Asian seasoning mix and 2 of the instant noodle seasoning packets. mix well.

2Add oil to a large skillet (12"); heat over medium-high heat. Add half the meat. cook & stir 2-3 minutes/until browned; remove from skillet and keep warm. Repeat with remaining meat.

3Add carrots and bell pepper to skillet. Cook 2 minutes/until tender crisp.

4Add water and remaining seasoning packets; stir to loosen browned bits from the bottom of the skillet.

5Add noodles and white parts of onion to skillet.

6Cover; simmer 4-5 minutes/until noodles are softened.

7Add the meat; remove skillet from heat and let stand covered 3/4 minutes (until meat is heated through).

8Garnish with green onion tops.

Spinach Chicken and Cheese Egg Rolls

1 quart peanut oil (for frying)

2 teaspoons of southwestern seasoning

1 large can of chicken (do not drain)

2 cups of coleslaw mix (from a 16oz bag)

10 oz boz of frozen spinach, thawed and drained

1/4 cup of spreadable (white) cheese with garlic and herbs

1/4 cup of shredded cheddar cheese

20 Egg Roll wrappers (produce section)

pepper

sesame oil

water


Directions:

Heat the oil to 350 degrees

In your stand mixer bowl add the chicken and the juice, coleslaw, frozen spinach, spreadable chesee, cheddar cheese, and southwestern seasoning, add pepper to taste. 

Mix well until everything is blended in, scrape the sides, mix again for 1 minute.

Follow the directions on the egg roll wrappers to wrap the egg rolls,  use about 2 tablespoons for egg rolls. Do not over fill. 

Seal the egg rolls with water using your finger.

Set aside and repeat until you have 20 egg rolls.

Fry the egg rolls about 4 or 5 at a time.  They take about 2 mins a side.  The outside crust will have little bubbles on it, this is normal.

Set the egg rolls on a plate in a neat pile

Lightly drizzle sesame oil over the pile,  don't use too much.

Serve.

Thai Peanut Dipping Sauce

Ingredients

1 1/2 cups creamy peanut butter
1/2 cup coconut milk
3 tablespoons water
3 tablespoons fresh lime juice
3 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon hot sauce
1 tablespoon minced fresh ginger root
3 cloves garlic, minced
1/4 cup chopped fresh cilantro

Directions

1.In a bowl, mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic. Mix in the cilantro just before serving.

Recipe and pic from All recipes

Thai Peanut Sauce

After searching 3 different grocery stores and the Commisary for Thai Peanut Sauce I decided to take matters into my own hands and make some.

Ingredients
•2 Tbs peanut oil
•2 cayane peppers broken in half use less if fresh!!
•1 pc. of ginger (about 1 1/2" by 1 1/2") minced
•2-3 lg. cloves garlic minced
•1/2 onion minced
•1/3 cup soy sauce
•the jucie of 1 lime and half the zest
•1 1/2 cup of roasted peanuts and or almonds (i like to mix)
•1 can coconut milk unsweet



Directions
1.roast nuts in skilit stir constintly
2.in a sauce pan saute the dry peppers in the oil for a min or two
3.add onion, garlic and ginger saute until tender and translucent
4.add soy sauce,lime juice
5.run nuts threw the food processer with a little oil until smooth
6.add slowly nut butter (should be about one cup)
7.mix well until evenly heated
8.add coconut milk mix well until evenly heated

If you'd like to use as a marinade ommit coconut milk add 1-1 1/2 cups white wine marinate for at least 4 hours.