Daikon w/ Bok Choy & Curry Sauce

The curry sauce has orange juice, carrot, water, nutritional yeast, garam masala, and curry powder.  This was really good - a crunchy salad!

My Favorite Salad

Kale with avocado, bok choy, dulse, carrots, and a nutritional yeast dressing adapted from Becoming Vegan.

Dessert!

Nutritional Yeast Dressing

3 T. virgin coconut oil

3 T. flax oil

1 T. hempseed butter

1 T. extra-virgin olive oil

1/2 c. water

1/3 c. lemon juice

1-2 T. balsamic vinegar

1/4 c. Bragg’s or nama shoyu

1/2 c. nutritional yeast

1 tsp. Dijon mustard

1 tsp. ground cumin

Lemongrass & Greens Soup w/ Raw Garnishes

I got some lemongrass stalks and Thai basil from my friend Sara, so I thought I’d try to put them to good use and also eat plenty of raw in the process.

I made a broth with pureed coconut shreds, broccoli stalks, and kale, coconut water and homemade vegetable broth, lemongrass, ginger, garlic, a green chile, salt, and a small amount of the basil.  Then I cooked the broccoli florets in the broth but still found something was missing…..roasted peanuts!  They really changed the flavor of the soup for the better.  The garnish is carrots, bok choy, kale, avocado, and Thai basil. 

 It was really tasty but I think in the future I may just keep things more simple and start eating more raw broccoli.  I had previously thought I didn’t like it raw, but I had a few bites of a stalk and liked it.  Of course a sauce with the lemongrass would be excellent even raw!

Cashew-Coconut Pasta with Bok Choy

As some of you already know, my vacation was purely pleasure, a much-needed break from work, and an exciting visit with someone who is becoming a closer friend of mine, Erik Marcus.  I did eat cooked food while on vacation (and don’t worry, I haven’t become a raw foodist!).  Cooking with Mrrrrrrrrrrrr. Marcus was a joy…..it was refreshing to skip the cookbooks and just make what sounded delicious to both of us, with ingredients already on hand, adding garlic here and a few serranos there when Skimpola wasn’t around.  :D  (I did get to meet her, too!)

The above dish has sauteed garlic and ginger with a cashew-macadamia coconut milk sauce, serrano chilies, cilantro, toasted cashews, a bit of tamari for saltiness, and lemon juice.  It was fantastic!  I believe I caught sight of Mr. Vegan.com scraping the pan with a spoon before placing it in the sink to wash.

More Greens

Not including the peanuts, mung bean sprouts, cilantro, and green onions, this salad, for a medium-size bowl, has 22 grams of protein, 1,067% RDA of Vitamin A, 76% of the RDA of calcium, 401% of the RDA for Vitamin C, and 59% of the RDA for iron.  The dressing I used was simply lime juice, sambal oelek (the chili paste I’m bonkers over), and soy sauce (I always use gluten-free soy sauce).

The tofu is marinated with cilantro.

Thai Noodle Salad

 

ExtraVeganZa

This is one of my favorite salads, with vermicilli rice noodles, baked tofu, bok choy, broccoli, spinach, red bell peppers, green onions, cilantro, peanuts, a serrano chili, and a lime dressing.  It was brought to the AR meetup picnic at Pennypack Park, along with some collard greens with mustard oil, sesame oil, garlic, nori, and salt.

Sang Kee Asian Bistro

This is an excellent restaurant in Wynnewood, PA, with very understanding waitstaff when it comes to requesting items without fish/oyster sauce and also a good ole plate of steamed greens (shown here with broccoli and bok choy).

 

Also shown is the vegetarian General Tso’s, which an excellent sauce.  I love the green onions with it!

Basil Party!

 

Steamed broccoli rabe and baby bok choy, with a basil sauce.

Homemade sourdough rolls with brown rice, whole-grain spelt, and unbleached white flour, with basil-marinated and pesto spread tofu, grilled.

The basil sauce is made from pesto with water and Bragg’s added, along with cornstarch as a thickener.

Thanks to Trader Joe’s for offering a good amount of basil at a reasonable price!

Thai Tempeh Cakes & Sweet Garlic Bok Choy

 

Vegetarian-Barnes & Noble Books

While the tempeh cake recipe calls for eggs, it is very easy to use a “substitute” such as flax seeds mixed with water.  The cakes were awesome and the sauce equally delicious and complementing!  The ingredient list was long, including lemongrass, garlic, scallions, shallots, chiles, ginger, cilantro, tempeh, lime juice, sweetener, and flour and the sauce had mirin, vinegar, scallions, sugar, chiles, and cilantro.  My only complaint is that the sauce was supposed to be sweet but was merely spicy from the chiles.  Nothing a few drops of liquid stevia couldn’t fix!

The bok choy is simmered in the Juice For Life garlic sauce and is so tasty.

I wasn’t thinking and used wheat-based flour for the tempeh cakes; I should have used another.  So this wasn’t gluten-free.