Pepper Pad Thai

This was very good!  Nice Asian flavors, kicked up with hot peppers and lime juice.  

Cook rice noodles following package directions.  

In a wok, saute firm tofu, red peppers, onion, and grated ginger in veggie oil until the tofu is browned a bit and the veggies are crisp tender.  Add some mince garlic and saute another minute.  Toss in the noodles, a pinch of red pepper flakes, soy sauce to taste, and the juice of a lime.  Saute another minute.  Add chopped cilantro and peanuts and toss before serving.

Okinawan Soba Noodles with Tofu and Veg

Did you know that the people of the Ryukyu Islands, which includes Okinawa, are 6.5 times less likely to die from breast cancer? This is attributed in large part to their healthy diet. In honor of breast cancer awareness month, we made a traditional Okinawan lunch today. Soba noodles with tofu, carrots, broccoli, leeks, garlic, ginger, kale, mushrooms, lime juice, soy sauce and fresh basil. Served with hot green tea with soy milk and fresh mango, it was awesome. And I call the fact that the kids ate more than they threw at me a victory.

Candied Ginger

Ah, candied ginger.  Hot and sweet and everything good.  Perfect beside veggie sushi, or minced up on top of fresh fruit.  What a great way to use up extra ginger!

Peal and thinly slice 1/4 cup ginger into little round chips.  Place in a small sauce pan with 1 cup water.  Bring up to a boil on high heat, then lower to a simmer.  Let cook for 30 minutes uncovered.  Stir in 1/3 cup sugar.  Let simmer uncovered for 25 minutes.


In the meantime, place a sheet of aluminum foil on a baking sheet.  Top with a cooling rack.  Spray rack with Pam.


Pour ginger, sugar syrup and all, out onto cooling rack, letting extra syrup to drop through to foil.  Carefully spread out ginger.  (It is HOT!)  Let cool for half an hour.  Place ginger in an airtight container.  Gather extra sugar crystals to top fruit or vegan ice cream.

Fried Rice

A very yummy, satisfying lunch!

Cook some rice according to package directions.


Meantime, chop up your favorite veggies.  Today, I used carrots, green peas, red onions, garlic, and ginger.  Saute with vegetable oil on high heat until crisp tender.  Add cooked rice, a drizzle of sesame oil, and some soy sauce to taste, and saute a minute or two more.  

Tofu Stir Fried Noodles

This is one of my go-to's, along with soup and Italian pasta.  Yummy and great for you.  You can pack it full of superfoods and favs.

Cook whole wheat spaghetti in salted water until al dente.  Drain.


In the mean time, chop your favorite veggies (I used carrots, red onions, and yellow peppers).  Cube some firm tofu.  Finely grate some fresh ginger.  Saute all of this in a wok with hot veggie oil until the veggies are tender-crisp, and the tofu is browning on the edges.  Add some minced garlic and sesame seeds and stir fry for another minute.  Add a pinch of red pepper flakes, and some soy sauce.  Toss in the pasta, and stir fry for another minute.  Top with your favorite fresh herb (I used mint today, but cilantro and basil are amazing!)  Voila!

Miso Soup

So warm and yummy, and very easy.

Bring 1 1/2 cups water to a light boil.  Add a miso cube and a palm full of your favorite veggies (I used carrots and scallions).  Let cook, stirring occasionally until the veggies are tender.

Soba Lo Mein

I could seriously eat this every single day....

Cook soba noodles in boiling salted water until they float, about 4 minutes.  Drain.


In the meantime, saute your favorite veg (I used scallions, carrots, fresh ginger, and garlic) in a little veggie oil until crisp tender.  Add noodles and soy sauce to taste.

Tofu Yakitori

I used to love Japanese chicken yakitori.  I decided to make my own version with tofu, and it was wonderful.  Just cube tofu, place on a stick (previously soaked in water if you are going to cook on a grill), and pour yakitori sauce over it to marinate for at least an hour in the fridge.  Fry with a little oil (or grill) on each side for a few minutes until golden.  Fight the urge to pour the remaining marinade over top while cooking, as this will stick and burn horribly (you can only imagine why I know this :).

Japanese Marinated Tofu with Soba Noodles and Veg

Yum.  Just yum.  I made enough for leftovers, but my husband (a non-vegan) ate it all.

In a medium bowl, mix...
3 tbsp soy sauce
1 tsp sesame oil
1 tsp grated fresh ginger
2 cloves garlic, minced
a pinch of red pepper flakes


Add...
200 g (4 oz) firm tofu, cubed


Toss to coat.  Place bowl in fridge for at least one hour.  


In a wok or large frying pan, saute your favorite veggies (I used onion, broccoli, carrots, and red peppers) until they start to get tender.  Add the tofu with it's marinade and saute for a few minutes more.


Meanwhile, cook soba noodles in boiling water until they float (about 4 to 5 minutes).  I found soba at a French store called Le Grand Frais, but if you can't find it, just use whole wheat spaghetti and cook according to package directions.


Drain pasta and toss with tofu and veg mix.  Eat hot.

Southeast Asian Noodle Salad

So easy and yummy!  Make extra.  Leftovers are even better.

Boil whole wheat spaghetti in salted water.  Five minutes before the end of the cooking time, toss in your favorite veggies.  I used leeks, broccoli, and carrots, but things like bean sprouts and pea pods would be awesome.  Cook until pasta is al dente.  Drain.


Meanwhile, in a large bowl, mix...
1/2 tsp minced ginger
1 clove garlic, minced
A tiny pinch of red pepper flakes
Juice of 1/2 lime
3 tbsp soy sauce
1/2 tsp rice wine vinegar
2 tbsp water
1 tsp sugar (yea, I know, but you need it... trust me)
1 1/2 tsp veggie oil
1/2 tsp sesame oil


Add pasta mixture.  Toss well.  Chill in fridge.


When ready to serve, toss again, then top with scallions, chopped peanuts and your favorite fresh herb.  I used mint because I had it in the fridge, but basil or cilantro would be awesome.


Mommy tip....  Make extra pasta and veg with yours.  Toss it with olive oil and parmesan.  Serve as a side dish for your non-vegan family.

Veggie Lo Mein

This was awesome!

Boil whole wheat pasta in salted water until al dente and drain.  Meanwhile, saute your favorite veggies (I used carrots, onions, garlic, and ginger) in hot oil until crisp tender.  Add 1/2 tsp of sesame oil, a tiny pinch of red pepper flakes, and 1 tbsp soy sauce.  Toss in pasta.  Add more soy sauce to taste as desired.