Drunken Noodles

INGREDIENTS

  • 8 ounces udon noodles
  • 2 tablespoons olive oil
  • 8 ounces cremini mushrooms, sliced
  • 3 scallions trimmed and sliced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 jalapeño pepper, seeded and finely chopped
  • pinch cayenne
  • 5 cups vegetable broth
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • sea salt, to taste

Heat oil in a large pot over medium heat. Add mushrooms and scallions and let cook until mushrooms are soft and lightly browned. Add garlic, ginger, jalapeño, and cayenne; let cook for a few more minutes.

Add the broth and bring to a boil. Then add the noodles and boil for about 10 minutes.

Turn off the heat, stir in the vinegar and sesame oil. Season to taste with salt and serve.

Grilled Portobello Burger with Sun-Dried Tomato Pesto

INGREDIENTS

Portobello caps

  • 2 portobello mushrooms
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons plus 1 1/2 teaspoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper

Sun-dried tomato pesto

  • 1 clove garlic
  • 1 cup destemmed kale leaves
  • 1/4 cup oil-packed sun-dried tomatoes
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt

Other

  • burger buns
  • caramelized onions
  • avocado slices
  • lettuce
  • sliced tomatoes

Remove the stems from the mushrooms and discard (or save for another use). With a small spoon, scrape out discard the black gills and rinse the caps.

In a large bowl, whisk together the vinegar, lemon juice, oil, garlic, oregano, basil, salt, and pepper. Add the portobello caps and toss to coat them in the marinade. Marinate the mushrooms for 30 to 60 minutes, tossing them every 15 minutes.

Meanwhile, make the sun-dried tomato pesto by combining all the ingredients plus 2 tablespoons of water in a food processor. Process until smooth.

Preheat a grill pan or outdoor grill over medium-high heat. Grill the portobello caps for 4 to 5 minutes per side, until lightly charred.

Serve the caps on a toasted bun topped with the pesto, caramelized onions, avocado, lettuce, and tomato.

Sourced from:  Liddon, Angela.  “Grilled Portobello Burger.”  The Oh She Glows Cookbook.

Chimichurri Tacos

INGREDIENTS

Tomato Rice

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 1/2 cup brown or white rice
  • 1 cup vegetable broth

Chimichurri Sauce

  • 1 cup fresh cilantro
  • 1/2 cup fresh italian parsley
  • 1/2 cup olive oil
  • 1/4 cup lime juice
  • 4 cloves garlic
  • 2 tablespoons agave
  • 1/2 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

Taco Filling

  • 2 tablespoons olive oil
  • 16 ounces crimini mushrooms trimmed and sliced
  • 1 15 ounce can black beans, rinsed and drained

Other

  • 1 package 8- inch tortillas
  • Optional toppings: chopped tomatoes, sliced onion, shredded lettuce, avocado

To make the tomato rice: In a medium saucepan, heat oil over medium heat and add onions. Sauté onions until soft. Add tomato, rice, and broth and bring to a boil. Reduce heat to low and simmer, covered, until rice is cooked. Turn off heat and let sit, covered.

To make the chimichurri sauce: Blend cilantro, parsley, oil, lime juice, garlic, agave, cumin, salt, and pepper in a food processor until combined and herbs are finely chopped.

To make the taco filling: In a large skillet, heat oil over medium heat and sauté mushrooms until they have released their juices. Add black beans and half of the chimichurri sauce and cook until heated through. Reserve the remaining half of the chimichurri sauce to spoon onto the tacos.

To serve: Fill each tortilla with tomato rice, taco filling, extra chimichurri sauce and any optional toppings.

Sourced from: Sourced from: Coscarelli, Chloe. “LA-Style Chimichurri Tacos.” Chloe’s Kitchen.

Southern Skillet Black-Eyed Peas with Quick Buttery Biscuits

INGREDIENTS

Southern Skillet

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, seeded and diced
  • 2 cups cauliflower florets
  • 2 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt
  • 2 15 ounce cans black- eyed peas, rinsed and drained
  • 1 14 ounce can tomato sauce
  • 1 cup water
  • 1/4 cup soy sauce
  • 1/3 cup packed brown sugar
  • 2 tablespoons white or apple cider vinegar

Biscuits

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup vegan butter
  • 3/4 cup soy, almond, or rice milk

Whipped Maple Butter

  • 1/4 cup vegan butter at room temperature
  • 1 tablespoon real maple syrup

To make the southern skillet: In a large deep-sided skillet or pot, heat oil over medium heat and sauté onions and green peppers until soft. Add cauliflower and let cook, stirring frequently, until lightly browned. Add garlic, cumin, chili powder, cinnamon, cayenne, and salt, and let cook a few more minutes.

Stir in the black-eyed peas, tomato sauce, water, soy sauce, brown sugar, and vinegar. Reduce heat and simmer for about 15 to 20 minute, or until cauliflower is for tender.

To make the biscuits: Preheat the oven to 375 degrees. Combine flour, baking powder, and salt in a food processor and pulse for about 5 seconds. Add butter and pulse until mixture is the texture of coarse meal with a few larger butter lumps. Work quickly so the butter doesn’t melt. Add nondairy milk and pulse a few more times until combined. Do not overwork.

Either by hand or with a biscuit cutter, form biscuits to roughly 2 1/2 inches round and place on a baking sheet. Bake for about 12 to 15 minutes, or until they begin to turn golden.

To make the whipped maple butter: Using an electric mixer, whip butter with maple syrup until light and fluffy. Refrigerate until serving.

To serve: Serve the black-eyed pea stew in a bowl with the quick biscuits and maple butter on the side.

Sourced from: Coscarelli, Chloe. “Southern Skillet Black-Eyed Peas with Quick Buttery Biscuits.” Chloe’s Kitchen.