I have not glommed on to the internet protein packing trend, but I do think I could use a boost on many days.
Preferring to do it the whole foods way, I created this quick and easy dish that can either be eaten warm or cold. I can’t think of a tastier way to consume 25 g of protein in one meal!
1 cup shelled edamame, steamed or heated in microwave (I purchase it frozen and heat it according to package directions) 3 green onions, thinly sliced (both the white and green parts) 3 tablespoons roasted and lightly salted peanuts 1 tablespoon vegan mayonnaise 1 tablespoon vegan sour cream (Alternatively, you can use 2 tablespoons vegan mayo or 2 tablespoons vegan sour cream instead of the combination.) 2 teaspoons prepared chili crisp Optional garnishes: tuxedo sesame seeds (the black and white combination) and a few reserved green onion slices and peanuts
Stir all together and enjoy while warm, garnished as desired, or chill and garnish just before serving.
Similar recipes for this simple, luscious, and simply outrageous vegan dish are making the rounds online. But I wanted to keep the proportions simple enough that I could remember them.
So my sauce calls for a tablespoon of everything except soy sauce, which I find overpowering, so I just use a teaspoon of it. But if you love it, add a full tablespoon.
Silken Tofu with Chili Crisp Dressing
Yield: 1 to 2 entree servings or 8 to 12 appetizer servings
14-16 ounce block silken tofu, chilled Sauce: 1 tablespoon chili crisp Optional, but recommended: 1 tablespoon vegan fish sauce (often sold as vegetarian) 1 tablespoon maple syrup 1 tablespoon rice wine vinegar 1 tablespoon sesame oil 1 teaspoon soy sauce Garnishes: 1 to 2 green onions, thinly sliced diagonally 1 tablespoon sesame seeds, white, black, or “tuxedo”
Place block of tofu on a plate, combine all sauce ingredients, pour over top of tofu, and garnish as desired with green onions and sesame . *Serve immediately with a spoon(s). If serving as an appetizer, serve with sliced cucumbers.
*Note: sauce may be made several hours or days in advance and refrigerated, covered. Warm slightly at room temperature and whisk before using.
I make a heated mixture of cauliflower rice, edamame, and Korean BBQ (though any flavored seitan, tempeh, or tofu would work). Then I stir in plant-based mayo, the world’s best condiment–chili crisp–and rice wine vinegar.
Next, I pile on crisp, colorful, chopped raw vedge, stir it all together, and garnish with a few pickled onions and roasted, lightly salted nuts.
Store the cauliflower mix separately from the vegetables so you can heat and assemble a bowl whenever you like and the vegetables remain raw.
Basic Buddha Bowl / Yield: 4 servings
Base 12 ounces frozen riced cauliflower 12 ounces frozen edamame or mukimame 7 ounces flavored sitan (we like Nasoya Plantspired Korean BBQ) 1/4 cup + 2 tablespoons plant-based mayo 1 to 3 teaspoons chili crisp 1 tablespoon rice wine vinegar or brine from pickled onions Toppings (list follows) Garnishes (list follows)
Heat frozen riced cauliflower and edamame or mukimame 4 minutes on high in microwave safe bowl. Stir in seitan and heat another minute or two. Add mayo, chili crisp, and vinegar or brine, and gently stir all together until well combined. Add a pinch of sea salt if desired. Spoon into bowl(s) and top and garnish as desired.
Toppings 1 red or yellow bell pepper, sliced or diced 1 cup shredded carrots 1 large cucumber, sliced or diced 1 cup sliced fresh mushrooms
Garnishes 1/4 cup pickled onions or kimchi 1/4 cup Roasted and lightly salted cashews or peanuts
Iterations of this recipe abound online. This is my contribution to the line-up. Among other twists, my secret sauce is a little vegan mayo in the Asian “chicken” salad on top.
All the recipes I have seen flavor the cream cheese. But there are so many flavors, colors, and textures in the sauce, salad layer, and garnishes that I feel plain cream cheese is the perfect, tangy, pure white layer to serve as the base.
I love to serve this dish as a side with heated Nasoya Plantspired brand beef, either Korean BBQ or Gojuchang style.
Note: Make the salad layer at least 30 minutes or up to several hours before you plan to serve.
Layered Asian Dip
Yield: 8 servings
8 ounces chicken flavored seitan or something similar, diced or shredded (I like Tofurky Chick’n) 8 ounces diced water chestnuts, drained 1/4 cup diced bell pepper (I used green) 1/4 cup shredded carrots 1 tablespoon roasted or tuxedo sesame seeds 2 tablespoons vegan mayo 1 tablespoon reduced sodium soy sauce 1 tablespoon riced wine vinegar 1 teaspoon minced garlic 1 teaspoon minced garlic 2-8 ounce packages vegan cream cheese, softened 1/2 cup sweet and sour sauce or Thai sweet chili sauce
Optional: freshly ground black pepper to taste
Garnishes: 1/4 cup thinly sliced green onions 1/4 cup chopped roasted and lightly salted peanuts 2 tablespoons tuxedo sesame seeds
Accompaniment: Vegan rice crackers
In medium bowl, stir together first 10 ingredients and refrigerate covered for at least 30 minutes or several hours.
Spread cream cheese in a shallow approximately 8 to 10-inch bowl or plate. Spread with sauce. Top wirh seitan mixture. Garnish as desired with green onions, peanuts, and sesame seeds. Serve with vegan rice crackers.
So happy to share my version of the Pinterest sensation…
The rich silky sauce stirs together in a flash, the vegetables require no precooking, and the veggies plus the potstickers bake in the sauce for just 40 minutes of hands-free time.
Dinner done right!
1-13.5 ounce can coconut milk 1/2 cup water 2 tablespoons Thai curry paste (like Taste of Thai brand from the international aisle or an Asian market) 2 tablespoons low sodium soy sauce 1 tablespoon vegan fish sauce (from our Asian market) 1 teaspoon minced garlic 1-16 to 20 ounce package frozen vegan Asian dumplings/potstickers (we purchase ours at Trader Joe’s, but our Harris Teeter sometimes carries them) 1/2 yellow onion, finely slivered 1/2 red bell pepper, thinly sliced 1 handful baby spinach Garnishes: toasted sesame seeds, thinly sliced green onion, fresh cilantro, etc.
Preheat oven to 400 degrees. Spray 8 or 9-inch baking dish with non-stick spray. Whisk together in a medium bowl coconut milk, water, curry paste, soy sauce, fish sauce, and garlic. Stir in onion, bell pepper, and spinach. Pour into prepared dish. Arrange potstickers in rows in sauce with their pinched and “ruffled” side up. Nestle deeply into sauce. Cover tightly with foil and bake 40 minutes at 400 degrees. (We place a half sheet pan on rack beneath to catch any drips.) Garnish as desired and serve immediately.
Note: Bob and I make one sauce recipe, oil 2 small baking dishes, and divide the sauce between so that we can keep his non-vegan potstickers separate from mine. Just use half a bag or so of frozen potstickers each.
Three things inspired this recipe: an over-ripe banana and both newly discovered Palmini Linguini and Nasoya’s Korean BBQ or Gochujang plant-based “beef.” My husband, a resolute carnivore, even likes this “beef.” And me, not a big fan of plant-based “meats,” craves it.
I had tried the Palmini lasagna sheets years ago and found them way too firm and difficult to cut to be pleasant. Yet I loved that they were made from hearts of palm. My father was so wild about hearts of palm so much–somewhat of a delicacy when we were growing up–that we would put a can in his Christmas stocking.
But we were recently served the Palmini linguini at a dinner party, and it was a game changer. The linguini and the angel hair have earned a regular spot on our shopping list.
At only 20 calories per serving–60 for the whole bag–and ready in a flash–you just drain, rinse, and heat–I can once again, after MANY years, enjoy “pasta” dishes again. (Wheat pasta has more protein and nutrition overall, but way too many calories to work in my diet, especially when I am getting protein from another source.)
1 tablespoon olive oil 1 cup diced yellow onion 1/2 teaspoon sea salt 1-2 large garlic cloves, minced 1 overripe mashed banana 1 to 2 tablespoons plant-based “fish” sauce (I like a pineapple version sold at one of our Asian markets) 1 tablespoon hot chili crisp 1-15 ounce can lite coconut milk 7 ounces Nasoya Korean BBQ or Gochujang plant-based “beef” 8 ounces broccoli florets, cooked (I use the steam in bag variety) 8 ounces drained and rinsed Palmini linguini 1/4 cup roasted and lightly salted peanuts 1 tablespoon tuxedo (black and white) sesame seeds
In large skillet or Dutch oven, heat oil over medium to shimmering. Add onion and salt and saute, stirring frequently, until softened, about 5 minutes. Add garlic and continue sauteeing and stirring for about 3 more minutes. Lower heat if necessary to prevent browning. Add banana, fish sauce, hot chili crisp, and coconut milk to onion mixture, in order, stirring until well combined after each addition. Bring to a simmer. Add plant-based beef, broccoli, and Palmini linguini, stir well, and heat through. Serve garnished, if desired, with peanuts and sesame seeds.
8.5 ounces shredded cabbage with or without carrot (I purchase a bag of slaw mix) 16 ounces kimchi (I use Cleveland Kitchen’s Mild Vegetable Kimchi) 1/4 cup thinly sliced green onions (I use just the green part) 1-2 tablespoons hot chili crisp Optional Garnishes: Finely Chopped Peanuts Fried Rice Noodles Toasted Coconut Tuxedo (black & white) Sesame Seeds
In a large bowl, using two forks, toss together all ingredients, except garnishes, until well combined. Serve immediately, garnished as desired, or cover tightly and refrigerate until serving time and garnish just before serving.
This beautiful and refreshing slaw was a hit at a neighborhood retirement and Labor(less) Day Party for my (too-young-to-retire husband)…but it would be welcome on any table anyvtime. It brought the spice and the crunch, pairing beautifully with our host’s baked ‘bellas and chimichurri sauce, sliced tomatoes, and smash-baked baby potatoes.
Krunchy Kimchi Slaw with Chili Crisp (super simple, 6-ingredient, vegan& plant-based)
Yield: 8 servings
1/4 cup plant-based cream cheese (I use Tofutti Smoke, but any plain or savory flavor will work) 1-3 tablespoons chili crisp (I like 3, but adjust to suit your spice tolerance) 10 ounces shredded cabbage or slaw mix 10 ounces Kimchi 2 green onions, thinly sliced diagonally) Approximately 1 tablespoon toasted sesame seeds (white or tuxedo)
In large bowl, warm cream cheese for 20-30 seconds on microwave. Stir in chili crisp followed by cabbage and kimchi until well-combined. Cover and refrigerate until serving time. Just before serving, top with onions and garnish with srsame seeds.
So many people–including me–have been very sick this holiday season. A bowlful of colorful, flavorful antioxidants seemed in order, so I whipped this together for lunch today using what I had on hand…and I will keep making it year round, in sickness and in health!
Out of hot chili crisp, I reached for miso instead, and I am not mad about it. I like to serve this soup with both a spoon and chopsticks, though slurping the broth–and inhaling the steam–is perfectly acceptable.
1 tablespoon olive oil 1 small yellow or white onion, slivered 1 red or green bell pepper, seeded, stemmed, and slivered 10 ounces frozen riced cauliflower, cooked according to package directions (I microwave) 12 ounces mixed Asian vegetables, cooked according to package directions (I microwave) 8 ounces fresh baby spinach 4 ounces fresh arugula 2 cups vegetable stock 2 tablespoons yellow miso 1 tablespoon vegan butter 1 tablespoon dried tarragon 1/2 teaspoon Chinese Five Spice or Japanese Seven Spice or to taste 1/2 teaspoon garlic powder Optional garnish: roasted and lightly salted cashews or peanuts
In large soup pot, heat oil over medium. Add onion and peppers and saute, stirring frequently 3 to 5 minutes or until tender. Add remaining ingredients in order–adding greens in batches if desired–and stir well until greens are wilted. Continue simmering, stirring often, until most of moisture is evaporated. Serve hot in bowls topped with nuts if desired.
