Sauteed Snap Peas

I had a late night craving for some veggies last night and I had remembered coming across this recipe a while back. So I decided to give it a try, with some minor modifications. They were so tasty, I ate a huge bowlful! This would make a great side dish to any Asian-themed meal.

Ingredients:
1 t. evoo
1/2 t. sesame oil
3 cloves garlic, minced
3 scallions, diced
10 oz. snap peas, cut into small pieces
Salt & Pepper
1 t. sesame seeds

Directions:
1. Over medium-high heat, saute peas and scallions in evoo & sesame oil for 2 minutes.
2. Add garlic, and cook one minute more.
3. Season with salt, pepper, & sesame seeds.

Asian Noodle Salad

Ingredients:
8 oz. spaghetti noodles
1 c. shredded carrots
1 bunch green onions, sliced
1 red bell pepper, sliced thin
1 c. snow peas, sliced thin
1/2 c. peanuts
Handful of cilantro, chopped
2 T. toasted sesame seeds

Dressing:
1/3 c. rice vinegar
2 T. canola oil
2 T. soy sauce
2 T. sugar
1 t. sesame oil
4 cloves garlic, minced
Black pepper

Directions:
1. Cook spaghetti according to directions on the package.
2. Meanwhile, chop up the veggies and mix up the dressing.
3. Drain pasta and toss pasta with veggies and dressing. Sprinkle with sesame seeds and peanuts before serving.

Baked Veggie Eggrolls

Ingredients:
2 T. canola oil
1/2 onion, diced
1 bell pepper, diced
2 c. shredded carrot
1/2 small head cabbage, shredded
1 small zucchini, grated
2 c. bean sprouts
1 bunch green onions, sliced
8 cloves garlic, minced
1 inch fresh ginger, grated
1/4 c. soy sauce
1/2-1 t. salt (according to taste)
Fresh ground black pepper

Directions:
1. In a large pan, saute onion & bell pepper in oil over medium high heat for 3-5 minutes.
2. Add carrot, zucchini & cabbage. Saute 2 minutes more.
3. Add bean sprouts, green onion, garlic, ginger and cook for 30 seconds.
4. Add soy sauce, salt & pepper. Adjust salt according to taste.
5. Preheat oven to 425 degrees while you wrap the eggrolls.
6. Place 2 T. of filling in the wrapper and roll burrito style. Make sure you wet the final edge/corner with water so it sticks together.
7. Place eggrolls on a cookie sheet and spray both sides with cooking spray.
8. Bake for 12-15 minutes until golden brown. Flip and cook for 5 minutes more.

Vegan Potstickers

     In my quest to find healthy, vegan recipes for my family, I knew that I would have to find a suitable potsticker substitute. My kids love potstickers. So much in fact, that my two-year-old can eat seven or eight in a single sitting. My five-year-old said that they were the "best he's ever had." I think his hunger helped them taste better, but I have to say that I was pleasantly surprised.
     It is important that you follow step 4 in the directions. The secret to a potsticker that stays together, and doesn't open up while you cook it, is that the filling cannot be too wet. Too much moisture and your dumpling will fall apart before you can take a bite.

Ingredients:
2 c. grated carrot
8 oz mushrooms, cleaned & diced
1 pkg. tofu, crumbled
1 medium zucchini, grated
1 bunch green onion, sliced
8 oz. bean sprouts
6 cloves garlic, minced
1 inch piece of ginger, minced
3 T. tamari
2 T. sesame oil
1 T. canola oil
1 T. rice vinegar
1 T. agave
1/2 t. salt
1/4 c. chives, chopped

Directions:
1. Wash, chop, prep all your veggies.
2. In a large pan, heat sesame and canola oil. Add carrot & mushroom and cook for a couple minutes.
3. Next add tofu, zucchini, garlic, ginger, tamari, rice vinegar, agave & salt. Cook until tofu is warmed through.
4. Last, add bean sprouts, green onion & chive. Turn off heat and drain in a fine mesh colander.
5. Wet the edges of your potsticker wrapper with water, put a spoonful of filling in the middle and press the edges closed firmly.
6. Heat a little more canola oil in a skillet (make sure it's one with a lid) over medium heat. When the oil is hot, add the potstickers and cook until one side is golden brown. Flip them over, add a few drops of water (literally just a few drops or they'll be soggy), and cover with a lid and steam until the other side is brown too.

Korean Portobello Mushrooms

In my quest to make all my family's favorite foods vegan/vegetarian, I had to find a substitute for Korean BBQ. Some people prefer the "fake meats" but I've yet to try a meat substitute that I like. Tofu doesn't always cut it, especially if you're using a grill. So what could I use that was hearty (i.e. meaty) enough to replace short ribs? Portobellos! I think this meat-free version is actually tastier than the original. But of course I am a "crazy vegan lady." At least, that's what my family calls me.

Ingredients:
4 portobello mushrooms, cleaned
1/2 c. water
1/2 c. soy sauce
1/4 c. agave
1/4 of a yellow onion, peeled
4 cloves garlic
1 t. sesame oil
1/2 T. black pepper

Directions:
1. Combine water, soy, agave, onion, garlic, oil & pepper in a blender. Process until smooth.
2. Place your mushrooms in a large Ziploc bag. Add the marinade. **These can marinade for up to 4 hours**
3. Cook on a hot grill or under the broiler until tender and the sugar (agave) starts to caramelize.

Thai Coconut Vegetable Soup

I had a hankerin' for some Thai food tonight. Unfortunately, I live in a small town with one small (and inedible) Thai restaurant. In the past, I haven't been super impressed with any DIY Thai recipes, but this one is a winner winner vegan dinner!

Ingredients:
2 T. canola oil
1 onion
1 bell pepper
2 carrots
1 sweet potato
6 oz. mushrooms
1 1/2 c. vegetable broth
1 can lite coconut milk
1 T. fresh ginger, grated
4 cloves garlic, minced
1 T. red curry paste
1 t. coriander
1 t. kosher salt
8 oz. firm organic tofu, cubed
1 small zucchini
1 c. frozen peas
1 T. lime juice
Cilantro or Thai Basil
Green onions

Directions:
1. Wash, peel & dice all your veggies. This goes fast, so you want to have everything ready before you start.
2. In a large pot, saute onion, bell pepper, carrot & sweet potato in oil until not quite tender.
3. Add mushrooms, broth, coconut milk, ginger, garlic, curry paste, coriander & salt. Bring to a boil.
4. Stir in tofu & zucchini. Cook for a few minutes until tofu is heated through.
5. Turn off heat and stir in peas & lime juice. Garnish with cilantro/basil and green onions. Serve with steamed jasmine rice.

Quick Tofu Veggie Stir Fry

Ingredients:
1/3 c. peanut sauce
1/3 c. teriyaki sauce
1 inch ginger, peeled & grated
4 cloves garlic, minced
1 T. lemongrass, minced
1 T. green curry paste
1 carton of extra firm tofu, cubed
Veggies (I used the following)
Carrot
Onion
Bell Pepper
Broccoli
Celery
Mushrooms
Zucchini
Edamame
Green onion

Directions:
1. Wash & chop all your veggies before you start. It goes fast!
2. Combine the ingredients for the sauce: peanut sauce, teriyaki sauce, ginger, garlic, lemongrass & curry.
3. In a large pan on wok, stir fry the veggies in the order listed. That way you don't end up with overcooked or under-cooked vegetables.
4. Add the tofu & sauce toward the end (with the zucchini). Gently mix in & cover with a lid for a minute or two (to ensure the tofu gets heated all the way through).
5. Serve with brown rice or by itself!

(Better than PF Chang's) Lettuce Wraps

I don't know about you, but I'm not a huge fan of PF Chang's. Every time I go they are super slow, and the food is not that good. It's either too salty or too flavorless. But that's my opinion. I know lots of people that love that place. To each his own I guess. Regardless of your stance, this knock-off from Iowa Girl Eats is fabulous.

Ingredients:
1 lb. ground turkey or chicken
1/2 large onion, chopped
1 bell pepper, chopped
8 oz. mushrooms, cleaned & chopped
2 large cloves garlic, minced
1 inch of fresh ginger, peeled & grated
1 T. sesame oil
1/4 c. soy sauce
1 T. water
1 T. peanut butter
1 T. honey or agave
2 T. rice vinegar
1 T. chili garlic sauce
Pinch of black pepper
1 bunch green onions
1 can sliced water chestnuts, drained & chopped
1/4 c. peanuts, chopped
Lettuce for wrapping

Directions:
1. In a large skillet cook the chicken/turkey until nearly done.
2. Add the onion & bell pepper. Cook for 3-4 minutes.
3. Add the mushroom and garlic. Cook for an additional 2 minutes.
4. Meanwhile, combine the sesame oil, soy sauce, water, pb, honey, vinegar, chili sauce & pepper. Microwave for 30 seconds & stir until smooth. Add to the skillet and cook for 1-2 minutes.
5. Stur in the green onion and water chestnuts and cook for 1 minute until heated through.
6. Top with chopped peanuts & serve with cold lettuce leaves.

Sushi Salad

I came up with this salad the other night when I was making my family sushi. I didn't have any raw fish, because let's be honest, it's hard to find sushi-grade fish in Utah. It's a light, filling, rice-free alternative for dinner. I didn't really measure, just took a handful of this and that from the fillings I already had prepared for the sushi rolls. Just one note, everything is julienned, just as it would be if you were planning on rolling it up sushi style.

Ingredients:
Cucumber
Daikon Radish
Carrot
Green Onion
Imitation Crab
Avocado
Fried Egg
Nori (you can slice it or crumble it)
Sesame Seeds

Dressing:
Memmi sauce (it's like a mild & slightly sweet soy sauce)
1 clove garlic, minced
1 t. sesame oil
Pinch of black pepper
Wasabi, to taste

Crock Pot Teriyaki Chicken

I made this for dinner tonight. Wow! Talk about moist & delicious! Serve it up with some brown rice & steamed veggies and your family will love you.

6 frozen chicken breast halves (boneless & skinless)
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice

Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickened. Serve over chicken.

Udon Noodle Soup

I made a couple changes to this Poor Girl Eats Well recipe. It turned out delicious! A great soup if you're feeling a little under the weather, especially since it only takes about 15 minutes to make!

Ingredients:
4 c stock
2 c water
1 pkg. udon noodles (my pkg had 3 servings) plus the seasoning packets
4 garlic cloves, minced
1 t ground ginger (I omitted this, but I'm not a big ginger fan)
1/2 t cayenne pepper (optional, add after cooking to taste)
1 T low-sodium soy sauce
1 c frozen shelled edamame
3/4 c sliced mushrooms
3/4 c red bell pepper strips
1/2 of a yellow onion, cut into strips
1 c cubed extra firm tofu
1/4 c chopped scallions

Directions:
1. In a large soup pot add stock, water, udon seasoning, garlic, soy sauce, edamame, bell pepper & onion. Boil for 2-3 minutes.
2. Add udon, tofu, mushrooms and boil for 2-3 more minutes.
3. Stir scallions in & serve.

Yakisoba

Ingredients:
8 oz. lean beef steak (any cut you have around)
1/2 onion, sliced
1 c. napa cabbage, sliced
1 carrot, grated
2 lb. yakisoba noodles
1 c. water
2 T. dashi moto
1 T. soy sauce
2 T. sugar
1 t. sesame oil
Salt, to taste

Directions:
1. Prepare noodles according to package.
2. Saute steak until almost brown.
3. Add onion & cook for 3 min.
4. Add cabbage & carrot.
5. Mix together water, dashi moto, soy sauce, sugar, & sesame oil.
6. Add noodles & sauce to beef saute. Cook until liquid is absorbed.

Tofu & Beef Lettuce Wraps

This recipe is from Ellie Krieger's show Healthy Appetite. The italicized items are ones that I've added.

Ingredients:
1 T. Chile Garlic Sauce
1 1/2 t. Sesame Oil
3 T. Soy Sauce
2 T. Rice Vinegar
1/4 c. Hoisin Sauce
2 T. Agave Nectar
2 T. Water
8 oz. Firm Tofu, crumbled
2 T. Canola Oil
4 Scallions, chopped
2 T. Fresh Ginger, minced
1 T. Garlic, minced
1/2 lb. Ground Beef
1/2 c. Water Chestnuts, diced
1 Red Bell Pepper, diced
2 large Carrots, julienned
1/4 c. Peanuts, chopped
1 head Bibb Lettuce
2 c. Brown Rice, cooked

1. Combine first 7 ingredients to make the sauce.
2. Saute scallion, garlic & ginger in oil. Add tofu & beef. Cook until beef is browned.
3. Add sauce & reduce for 3-4 minutes.
4. Stir in water chestnuts. Garnish with bell pepper, carrot & peanuts. Serve with rice.

Serves 4: Calories 260; Total Fat 13 g; Protein 16 g; Carb 19 g; Fiber 5 g

Iceberg Lettuce with Carrot Ginger Soy Dressing with Cilantro and Red Thai Chiles

This is the type of salad that you'd have at a Japanese hibachi grill. It would be a good accompaniment to any Asian entree.

2 medium carrots, peeled, ends trimmed and sliced
2-inch piece ginger, peeled and roughly chopped
2 shallots, peeled and sliced
3 tablespoons soy sauce
1/4 cup rice wine vinegar
1/4 cup water
1 tablespoon superfine sugar
3 tablespoons vegetable oil
1 teaspoon salt
1 large head Iceberg lettuce, quartered and cored
Freshly chopped cilantro leaves, for garnish
1 large red Thai chile, seeded, deveined and thinly sliced, for garnish

Combine the carrots, ginger, shallots, soy sauce, vinegar, water, sugar, and vegetable oil in a blender and puree until dressing becomes a slightly thick sauce. Season with the salt.

Break the Iceberg wedges a bit to open them up and pour the dressing over top. Finish with cilantro and chile.

Shrimp Pad Thai

I figured since I steal all your recipes I ought to contribute so here is our favorite pad thai recipe... It is from the weight watchers "take-out tonight!" cookbook.

1/4 pond rice-stick noodles

1 teaspoon canola oil

1/2 pound large shrimp, peeled and deveined

4 scallions, chopped

2 cloves garlic, minced

2 egg whites, lightly beaten

2 tablespoons Thai fish sauce (nam pla)

2 tablespoons sugar

1 tablespoon hot chili sauce

1 tablespoon reduced-sodium soy sauce

2 cups bean sprouts

3 tablespoons dry-roasted peanuts, chopped

1/4 cup fresh cilantro

1. Place the noodles in a large bowl and add enough hot water to cover; let stand until noddles are soft, about 10 minutes. Drain, transfer the noodles to a large bowl of cold water to cool, and drain again. Set aside.

2. Heat a large non stick skillet over medium-high heat. Swirl in the oil, then add the shrimp. Cook until the shrimp are just opaque in the center, about 3 minutes. Add the scallions and garlic. Cook until fragrant, about 10 seconds. Add the egg whites, stirring gently, until they begin to set, about 30 seconds. Add the fish sauce, sugar, chili sauce, and soy sauce; cook, stirring, until sugar dissolves, about 30 seconds. Add drained noodles and the bean sprouts; cook, tossing gently, until mixed and heated through, 2-3 minutes longer. Sprinkle with the peanuts and cilantro.

Makes 4 Servings.

Per serving (1 cup):

243 Cal

4g Fat

1g Sat Fat

67mg Chol

1,001mg Sod

36g Carb

3g Fib

15g Prot

56mg Calc

Points: 5

Sweet and Spicy Chinese Cabbage Salad

Sweet and Spicy Chinese Cabbage Salad Recipe
Ingredients
4 cups chopped or shredded fresh cabbage
1 cup finely chopped carrot
1/2 cup diced red pepper
1/2 cup diced spring onions (white and light green parts only)
1/3 cup olive oil
3 Tbsp. rice vinegar
1 Tbsp. freshly-squeezed lime juice
2 Tbsp. granulated white sugar
1-3 tsp. sweet red Thai chili sauce (more or less, depending on how spicy you like your food)
1 tsp. kosher salt
1 tsp. freshly-ground black pepper
Directions
Place the cabbage, carrots, red peppers and spring onions in a large salad bowl. Toss until vegetables are well-mixed.
In a small mixing bowl, whisk together the remaining ingredients.
Pour over the cabbage salad, and toss again to coat the salad evenly with the dressing.
Refrigerate this salad until you are ready to serve it.
Makes 6 to 8 servings.
Per serving (based on 6): 151 calories, 12 g fat (2 g saturated fat), 0 mg cholesterol, 414 mg sodium, 11 g carbohydrate, 2 g fiber, 1 g protein, 80% vitamin A, 68% vitamin C, 3% calcium, 3% iron

We were looking for an Asian salad to go with gyoza. If you aren't familar with gyoza, it is an asian dumpling. (Misty will have to post Dave's family recipe, it is FABULOUS!!) This salad has a great kick to it and Greg and I both loved it.

Chicken Sate with Spicy Peanut Dipping Sauce

This is one of our new favorite recipes. I make this at least every other week. We like to eat it like lettuce wraps with brown rice, fresh bean sprouts, sliced scallions & julienned cucumbers, & wedges of lime. And the best part is that we get to eat "exotic" food made with traditional ingredients that come from the pantry!

Marinade:
2 lbs. chicken tenders
1/4 c. soy sauce
1/4 c. canola oil
1/4 c. brown sugar
3 T. ketchup
2 garlic cloves, minced
1 t. Tabasco
4 scallions, sliced thin

Mix all the ingredients above & marinade the chicken for 30 min. Then you can broil them for 8 min. (flipping once), or grill them. Serve with peanut sauce.

Spicy Peanut Sauce:
1/2 c. peanut butter, creamy or chunky
1/4 c. hot water
3 T. lime juice
2 T. ketchup
1 T. soy sauce
1 T. brown sugar
1 T. cilantro, minced
2 scallions, sliced thin
1 1/2 t. Tabasco
1 garlic clove, minced
**If you don't like spicy food, just reduce (or omit) the Tabasco.