Posts Tagged ‘spinach’

Really simple.  And pretty cheap.  The udon noodle are 99cents in the organic produce section, smoked tofu runs about $3.99 (soyganic, saltsping brand is around $5) and you’re only using half the block.  And the veggies are interchangeable (use what you have!)  Stir fries are fun and easy (15 minutes max) and a great way to bring out your creative cooking side-the possibilities are seriously endless!


1 tablespoon sesame oil

1 package of Mr Noodle udon noodles

1 chopped green onion

1/2 block of smoked tofu cut into cubes

2 cups spinach

1 tablespoon sesame seeds

2 tablespoons of crumpled nori

1 teaspoon soy sauce

A few shakes of hot sauce

Lots of fresh cracked pepper


Sautee the tofu cubes in sesame oil.  Add the udon noodles (they stick together a bit, but no biggie), green onions, soy sauce, hot sauce and crumpled nori.  Add the spinach towards the end with the sesame seeds and cracked pepper. Done!

~The Vegan Project

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Whatcha cooking Janine?

Vegan Lettuce Wraps:

-Sautee 2 cups of diced carrot, onion, shitakes, and water chestnuts in peanut oil

– add 1 pack veggie round (regular or beef style)

– Stir in 1tbsp oyster sauce (I found a simulated one without the oysters!)

– 1tsp soy sauce and sesame oil & salt pepper to taste

– Core the iceberg lettuce so it can be peeled off easily

– Serve with Hoisin Sauce

Fried Chick Peas and Spinach:

-deep fry 1 can of chick peas in small batches until golden and crispy on the outside. (Roasting them at 425 F for 20-30 minutes works too)

– make a dressing of 1 tbsp olive oil and 1tbsp fresh squeezed lemon juice, salt and fresh cracked pepper in the bottom of a large serving bowl.

– toss hot chickpeas & a few generous handfuls of baby spinach leaves in the bowl and serve.

Miso Soup:

– boil water and whisk in miso paste to taste

– slice up a half package of soft tofu into cubes and put into broth

– serve with chopped green onions, fresh spinach or wakame seaweed


– break up fine pasta like spagettini or fine rice noodles and fry in a small amount of oil until browned

– add rice and stir in liquid (water or broth)

– cover, reduce heat and cook rice as normal. Fluff with a fork.

Thanks Janine!

~The Vegan Project

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Doesn't that look gourmet?

2 tablespoons of olive oil

1 onion (diced)

1 block extra firm tofu

2 tablespoons of nutritional yeast

1/2 teaspoon of cayenne pepper

2 cups spinach

a few dashes of Trader Joe’s 21 Seasoning Salute

salt and pepper

Saute onion in olive oil over medium heat until they have some colour.

Crumble in tofu. Add nutrition yeast, salt & pepper and seasoning and cook until it gets dark crispy edges.

Add spinach near the end and toss till it wilts.

Place in a bowl and float the Creamy Lemon-Basil Pesto. Sprinkle with fresh lemon zest and serve.  C’est magnifique!

Here I  am enjoying the leftovers in a wrap later on that day!

Wrap in a tortilla with pesto and vegan cheese and pan fry in a titch of oil until golden and melty.

~The Vegan Project

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Here they are sauteing!

Picked up some BEAUTIFUL rainbow chard from SOLEfood at the  Vancouver Farmer’s Market the other day  (among other tasty delights) along with some garlic scapes from another vendor and this is what I did with them…

1 Bunch Rainbow Chard (or kale, spinach, collard greens)

1 Bunch Garlic Scapes (I cut off the buds at the end)

Olive oil

Salt and Pepper

Throw the scapes in first, then the chopped chard, season and voila!

Don’t miss out on summer greens!

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Puttering through the kitchen looking for something to make for lunch so I don’t have to venture out on this dreary Vancouver afternoon…

Decided to cook some long grain brown rice.  Have some left over veggies and a can of artichokes to  throw on top.  Need a sauce….

This is what I came up with and it is SO GOOD!

1/2 cup cashews

1/4 cup olive oil

3/4 cup water

4 cloves garlic

1 cup or more of fresh spinach

1 teaspoon apple cider vinegar (raw un-sulphered)

1 teaspoon raw vegan parm (found at karmavore, nutritional yeast would sub fine though)

Lots of cracked pepper

Generous pinch of sea salt

Blend until nice and creamy. Simple, delicious and raw!  I’m drizzling it on top of brown rice, canned artichokes, yellow pepper, cucumber and more chopped spinach. Sprinkle with sesame seeds for little extra Vitamin B1 or Thiamine, natural mood booster. Enjoy!


The Vegan Project

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