All tagged Soy Sauce

10-Minute Healthy Stir Fry | Vegan and GF |

10-Minute Healthy Stir Fry | Vegan and GF |

Chelsea Gloeckner
Blog

If you’re short on time, this 10-Minute Healthy Stir Fry is the perfect thing to enjoy on a hectic weeknight.  Simply boil brown rice ramen noodles, slice up whatever veggies you have on hand, and whip up the delicious and incredibly easy Ginger Almond Stir Fry Sauce!  Plant-based and fiber-rich with a creamy sauce, my 10-Minute Healthy Stir Fry is a nutritious time-saver.

Serves: 2

Prep time: 5 minutes

Cooking time: 5 minutes

What (your ingredients):

2 squares brown rice ramen noodles

1/8 teaspoon salt

1 teaspoon sesame oil

8 oz. package mushrooms, sliced thinly

6 oz. package snap peas

1 yellow pepper, sliced thinly

Ginger Almond Stir Fry Sauce:

1 tablespoon arrowroot starch or corn starch

1 tablespoon almond butter

1 tablespoon coconut aminos or soy sauce

1 teaspoon maple syrup

½ teaspoon ground ginger

¼ cup water

How (your directions):

Fill a large pot with water and bring to a boil.  Once water is boiling, add salt and ramen squares.  Cook according to package instructions, about 4 minutes.

Meanwhile, heat sesame oil in a wok over high heat.  Add mushrooms, snap peas, and yellow pepper.  Cook on high for 3 minutes.

Once noodles are finished cooking, drain and rinse.  Set aside.

Add all sauce ingredients to a bowl and whisk with a fork.  Add sauce and noodle to vegetable mixture and stir to combine for 30-60 seconds.

Serve immediately!  Salt and pepper to taste.

Why (the science):  Mushrooms are high in antioxidants, specifically selenium and glutathione, which lower inflammation and reduce cell damage.

Raw Vegan Pad Thai

Raw Vegan Pad Thai

Chelsea Gloeckner
Blog

This might be one of my absolute favorite ways to eat vegetables!  The Miso Pad Thai sauce alone is worth making- drizzle over greens or roasted vegetables- yum! Perfect for hot weather, this Raw Vegan Pad Thai will satisfy you for lunch or dinner while making you feel light and energized. 

Serves: 2

Prep time: 10 minutes

Cooking time: 0 minutes

What (your ingredients):

Miso Pad Thai Sauce:

1 tsp ginger

1 tsp coconut aminos or soy sauce

1 tsp miso paste

¼ cup almond butter

3 medjool dates

Juice of ½ lemon

1 clove garlic

¼ cup warm water

Pad Thai:

2 large carrots

1 red bell pepper

2 medium zucchini, julienned

2 small English cucumbers, julienned

1 spring onion, sliced thinly

Toppings: sesame seeds, alfalfa sprouts, pinch of salt

How (your directions):

For the Miso Pad Thai Sauce, add all ingredients to a high-speed blender.  Blend on high for 1 minute until smooth.  Set aside while you prepare the Pad Thai ingredients.

Grate 2 large carrots and add to a large bowl.  Thinly slice 1 red bell pepper and add to the carrots. 

Using a vegetable peeler, julienne 2 zucchini.  When it becomes difficult to julienne the zucchini, dice the remaining zucchini into small pieces.   Add zucchini to the bowl.  

Repeat the julienne process with 2 English cucumbers.  Add cucumbers to the bowl.

Thinly slice 1 spring onion and add to the bowl. 

Pour the Miso Pad Thai Sauce over the prepared vegetables.  Toss gently until all ingredients are evenly coated in the sauce.

Serve immediately by diving the Pad Thai salad onto two plates.  Top with sesame seeds, alfalfa sprouts, and a pinch of salt. 

Tip: if preparing the Raw Vegan Pad Thai in advance, do not add the dressing, as the salt will pull out the water from the vegetables and make the salad soupy and watery.  Dress salad with the Miso Pad Thai Sauce when ready to serve.

Enjoy!

Why (the science):  Every vegetable has a different combination of antioxidants, vitamins, and minerals, so you’ll benefit from the array of colors in this salad!

Easy Tofu Chicken Salad (Vegan)

Easy Tofu Chicken Salad (Vegan)

Chelsea Gloeckner
Blog

I’ve cracked the code on the world’s easiest and most delicious vegan chicken salad with my tofu version!  Too simple not to try 😉 Perfect on toasted seeded bread or spooned into lettuce cups!

Serves: 3-4

Prep time: 10 minutes

Cooking time: 20 minutes

What (your ingredients):

1 14.oz package extra firm tofu

1 tablespoon soy sauce (or coconut aminos to make vegan)

½ vegetable bouillon cube

Dash of dried thyme

Dash of dried marjoram

¼ cup water

3 tablespoons vegan mayonnaise

3-4 small celery sticks with leaves, finely diced

¼ teaspoon cracked black pepper

How (your directions):

Preheat oven to 400 °F.  Line a baking sheet with a silicone mat or parchment paper.  Hint: the silicone mat or parchment paper is crucial for preventing the tofu from sticking to the baking sheet, as this recipe is oil-free.

Remove tofu from packaging and drain water.

Place tofu on plate lined with paper towels, then cover with paper towels and place a large pan on top of the tofu to squeeze out the water.  Allow tofu to be pressed for 5 minutes.

Meanwhile, assemble the sauce by combining the soy sauce or aminos, bouillon, thyme, marjoram, and water in a small bowl.  Hint: heat in microwave of over stove as necessary to allow for bouillon dissolve into the mixture.

Remove pan and paper towels from tofu and slice tofu into 8 slices.  Press with additional paper towels briefly by blotting off excess water.

Dunk each tofu slice into the sauce, turning so that the sauce coats each side, then place on baking sheet.  Repeat with all tofu slices.

Pour remaining sauce evenly over each tofu slice and bake for 20 minutes.

Remove tofu from oven and allow to cool.

In a medium-size bowl, combine mayonnaise and celery. 

When the tofu has cooled, chop into small pieces and mix evenly with the celery and mayo, then season with pepper.

Cover bowl with plastic wrap and refrigerate for at least 2 hours.

Enjoy on whole grain bread or spoon into lettuce wraps!

Why (the science):  Tofu is a lean vegetarian source of protein with no saturated fat, yet one serving provides 20% of our calcium for the day!

Spring Rolls with a Spicy Peanut Dipping Sauce

Spring Rolls with a Spicy Peanut Dipping Sauce

Chelsea Gloeckner
Blog

Spring rolls are the perfect grab-and-go lunch for a busy work or school day.  You can assemble them the night before, place them in an airtight container with a separate container for the dipping sauce, and take them with you the next day- no heating required!  While spring rolls can be $7-9 from a grocery store counter, you can make these for nickels and pennies 😊

Serving Size: 6 Spring Rolls (Serves 2-3)

Prep time: 10 minutes

Cooking time: 3 minutes

What (your ingredients):

45 grams Instant Vermicelli Rice noodles

6 sheets Rice Paper

1 cup of our favorite sliced veggies! Carrots, Radish, Cucumber, Bell Pepper, Cabbage, etc.

1 Avocado, thinly sliced

Mint or Basil leaves

2 tablespoons peanut butter (I use Justin’s Honey Peanut Butter for added sweetness.  Hint: Add one teaspoon of honey or maple syrup to dipping sauce if using a plain peanut butter)

1 teaspoon sriracha

1 teaspoon soy sauce

How (your directions):

Spring Rolls:

Soak rice noodles in boiling water for 3 minutes, then rinse with cold water.  Drain and set aside on paper towel.

Fill a large bowl with warm water.

When ready to assemble, soak one rice paper sheet in warm water for 20 seconds until pliable then lay flat on work surface.

Fill with favorite sliced veggies, a few rice noodles, 2-3 thin slices of avocado, and 2-3 mint or basil leaves.

Roll spring roll like a burrito, then repeat with remaining 5 rice sheets.

Dipping Sauce:

Combine 2 tablespoons of peanut butter, 1 teaspoon sriracha, 1 teaspoon soy sauce, and 2-3 tablespoons of water. 

Whisk until smooth.  Thin with extra water if desired.

Why (the science):  Spring rolls with the spicy peanut dipping sauce create a balanced meal of fiber-rich and water-rich vegetables, carbohydrates from the rice noodles and rice paper, and healthy fats from avocado and peanut butter.  Not to mention, they are incredibly refreshing on a warm Spring day!

Noodles with Sesame Peanut Sauce

Noodles with Sesame Peanut Sauce

matt.powellur13@gmail.com
Blog

This sesame peanut sauce is not lacking for flavor-it’s rich and complex flavors of sesame, soy, ginger, and vinegar compliment the creamy peanut butter for a fantastic Asian-inspired dish. Pair with your favorite noodles, and you have a fantastic dinner ready in 15 minutes!