1 pound extra-firm tofu, drained and pressed overnight, cut into bite-sized pieces
1 tablespoon starch
1/2 teaspoon salt
5 tablespoons peanut oil, divided
1 can 14.5-ounce vegetable broth
4 tablespoons reduced sodium soy sauce
3 tablespoons honey
1 tablespoon curry powder
1/2 cup creamy peanut butter
1 yellow bell pepper, thinly sliced
3 scallions, cut into 2-inch pieces
1/2 cup edamame, shelled
2 red peppers, seeded, minced and divided
4 tablespoons peanuts, chopped
4 tablespoons fresh cilantro leaves, chopped
1 lime, cut into wedges
Prepare rice noodles according to package directions, ensuring the noodles are still somewhat firm as they will continue to cook in the pan. Set aside.
Toss tofu pieces in cornstarch and salt
Heat a wok over medium-high heat with 2 tablespoons of peanut oil. Fry half of the tofu until browned, about 1 to 2 minutes per side. Set aside on a paper-towel lined plate. Add another 2 tablespoons of peanut oil to the wok and fry the remaining tofu in the same manner.
Whisk together broth, soy sauce, honey, curry powder, and peanut butter in a small sauce pan over low heat. Simmer until thick, about five to seven minutes.
Add the remaining 1 tablespoon of peanut oil back to the wok and turn the heat to high. Sauté bell pepper and scallions for one minute, until tender crisp.
Add edamame, carrots, and half of the minced chilies and cook for another minute. Return tofu to pan.
Transfer rice noodles to the pan and toss with simmered curry sauce.
Garnish with peanuts, cilantro and remaining red chiles. Serve with lime wedges.
2 tablespoons extra light olive oil or veggie broth
1 teaspoon lemon juice
1 teaspoon white cooking wine
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon Himalayan/sea salt
½ teaspoon pure maple syrup
A few pinches of ground pepper
Potato Leek Soup
1 medium yellow onion
1 clove garlic
2 pinches of ground pepper
2 pinches of Himalayan/sea salt
2 large potatoes
1 cup unsweetened almond milk
1 cup vegetable broth
1 tablespoon white cooking wine
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon thyme
1¼ teaspoon Himalayan/sea salt
A few generous shakes of Italian herbs
Preheat oven to 350°F
Wash and pat dry the brussel sprouts, then cut them in half—discarding the ends
Peel two cloves of garlic and mince it, then put it in a large bowl along with the olive oil, lemon juice, cooking wine, garlic powder, onion powder, salt, and pepper. Stir and soak the brussel sprouts until coated by the sauce completely.
Bake in the oven for about 15-17 minutes, then flip them over and bake for another 10-12 minutes.
Chop the onion into small pieces . Chop the leek into rings and put them both in the frying pan.
Peel and chop the garlic in a few slices, toss it in the pan too, along with 4 Tbsp of veggie broth.
Saute the onions, leek and garlic for about 5 minutes, then sprinkle the salt and pepper over it. Saute for another 10 minutes, stirring constantly.
Peel the potatoes and chop them in medium sized cubes. Put them in a saucepan and fill it with enough water to cover the potatoes and boil them on high heat for about 15-20 minutes until they’re soft enough to poke through. Drain all the water.
Add the potatoes in the frying pan with the onions and leek, then add the almond milk, vegetable broth, white cooking wine, onion powder, garlic powder, thyme, salt and Italian herbs. Allow it to simmer for about 5 minutes.
Transfer everything into a blender and blend until the mixture is smooth. (optional: add extra virgin olive oil and blend again until the soup is completely smooth.)
Garnish with roasted brussel sprouts
(optional: make some brussel sprout chips. It adds a nice crunch)