Tempeh with Peanut Butter Noodles

 

This was my first time trying tempeh.  I read up on it a bit before buying.  Supposedly, it's slightly bitter and boiling it in a broth helps to get rid of this bitterness.  Marinating it in a barbecue sauce seemed like the most common way to prepare it, so I opted for this method.  

Overall, I'd say this was just okay.  I didn't particularly enjoy the texture or flavor, so the barbecue and peanut butter flavors helped it a ton.  I don't recommend tempeh and don't think I'll be buying it again unless I come across a tempting recipe.  That's just my personal opinion and preference,  but if you want to try what I made, the recipe is as follows.

Ingredients:

• 1 package tempeh
• 2-3 cups chicken broth
• 1/2 cup sriracha garlic barbecue sauce
  
• 1 package shirataki pasta (7 oz)
• 1/2 cup peanut butter
• 3 Tablespoons soy sauce
• 1 Tablespoon sugar
• 1/2 teaspoon red pepper flakes
• 1 Tablespoon lime juice
• 1 Tablespoon sesame seeds
• 1 Tablespoon sesame oil
• 1/4 cup water
• 3 Tablespoons cilantro for garnish

Instructions:

1. Bring chicken broth to a boil.
2. Add tempeh to broth and boil for 15 minutes.
   
3. Remove tempeh from broth and slice into bite-size strips.
4. Coat with barbecue sauce and marinate overnight.
5. Arrange tempeh out on air fryer pan.
6. Air fry for 20 minutes at 400 degrees, flipping halfway through.
7. Drain and rinse noodles.
8. Combine remaining ingredients (except cilantro) and mix well to create peanut butter sauce.
   
9. Top noodles with peanut butter sauce, a few pieces of tempeh, and garnish with cilantro.
10. Enjoy!
    

IG: @abundanceofvegetables
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Delicata Squash

I bought this little squash because it was really cute and I had never had it before.  I didn't know how it would be best cooked and didn't google it, which is unusual of me.  I usually look up ideas and make something I see or make my own variation of it.

Anyway, long story short, I chopped it up, added my go-to seasonings, air fried it, and enjoyed it with some sweet potato fries and baba ganoush.

Ingredients:

• 1 delicata squash, chopped
  
• 1 Tablespoon avocado oil
• 1 Tablespoon garlic powder
• 1 Tablespoon onion powder
• dash of salt
• dash of pepper

Instructions:

1. Prepare squash as indicated above.
2. Add remaining ingredients and toss well to distribute seasonings evenly.
3. Air fry for 15-20 minutes, until fork tender.
   
4. Enjoy!
   

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Baba Ganoush

 

I found this recipe from Cookieandkate.com and tried it out.  They used the fatter-style eggplant, and scooped the flesh out.  I used the long type and just peeled the skins off.  It tasted fine to me.  Here's the link to their original recipe:  https://cookieandkate.com/epic-baba-ganoush-recipe/

I enjoyed this with some ak-mak crackers:  https://akmakbakeries.com/

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Veggie Wraps

I made this several times in different variations with different ingredients like cheese, tempeh, alfalfa sprouts, turkey. Use what you have on hand. 

The wrap pictured above has veggie patties, green and red bell peppers, red onions, tomatoes, radish sprouts, cheese, tzatziki sauce, on a flour tortilla with sides of mandarin orange, pear, and coleslaw.

IG: @abundanceofvegetables
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Air Fried Corn on the Cob (Elotes)

  

I googled up air fried corn and elotes and all the different ingredient combinations people used.  Ultimately, this is what I went with.

Ingredients:

• corn on the cob
• butter
  
• garlic powder
• lime juice
• nutritional yeast
• chili powder
• cilantro

 Instructions:

1. Peel leaves and strings off corn on the cob.
2. Air fry for 20 minutes at 350 degrees, turning halfway through. 
3. Spread butter all over corn.
4. Sprinkle garlic powder.
5. Squeeze one wedge of lime juice all over.,
6. Sprinkle nutritional yeast and chili powder all over.
7. Garnish with chopped cilantro,
8. Enjoy! 
   

IG: @abundanceofvegetables
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Black Bean Burgers

I used a combination of black beans and garbonzo beans because that's what I had on hand.  I was also distracted and forgot to saute the onions and peppers.  Regardless, these turned out pretty tasty.

Here's the link to the original recipe I tried: https://sallysbakingaddiction.com/best-black-bean-burgers/ 

Watch me make them.  Links to YouTube and IG videos below.

IG: @abundanceofvegetables
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Baked Tofu Cubes and Stir-Fried Snow Peas

 

The tofu came out good, but I think would've been better if I pressed some of the liquid out.  For this experiment, I just drained it off.  You could also marinate your tofu if you want more flavor.

Baked Tofu Cubes

Ingredients:

• 1 block tofu, drained
• 1 cup corn starch
• dash of black pepper
• dash of salt
• 1Tablespoon onion powder
• 1Tablespoon garlic powder 
• 1 teaspoon dried parsley 

Instructions:

1. Drain and slice tofu into cubes.
2. Mix remaining ingredients in bowl.
3. Toss cubed tofu in corn starch mixture.
4. Spread oil on baking sheet.
5. Add tofu to sheet.
6. Drizzle a bit more oil and toss up.
7. Bake in oven for 20 minutes at 400 degrees.
8. Enjoy!
   

Stir-Fried Snow Peas

Ingredients:

• 1 bag snow peas
• 2 Tablespoons olive oil
• dash of salt
• dash of pepper
• dash of onion powder
• dash of garlic powder

Instructions:

1. Rinse snow peas.
2. Cut off ends of snow peas.
3. Stir-fry with remaining ingredients.
4. Enjoy!

IG: @abundanceofvegetables
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Hummus

  

The recipe I found called for tahini, which I had never used. I found out that it's ground sesame seeds.  I had sesame seeds on hand and decided to try blending them down to use in place of tahini.  This experiment turned out okay, but was a bit too thick for my liking.  I'll get tahini next time.  I also added triple the amount of garlic it called for 'cause I'm a garlic lover.

Here's the basic recipe I followed: https://www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe/

Watch me prepare it.

IG: @abundanceofvegetables
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Pescatarian Charcuterie Board

 

My initial thought was that I was going to make a vegan board. But my buddy brought over a bunch of stuff that included a big hunk of cheese. So I added some of that in and it was vegetarian. Then I figured while I was at it I make tuna salad. So the final product was pescatarian and this was our dinner. It was a feast with lots of left overs.

I intended to use one board, but ran out of space. Everything still looks pretty to me.

My spread:

• Tuna salad
• Cheese
• Bell pepper 
• Celery 
• Egg salad
• Cucumber 
• Grapes 
• Pineapple 
• Orange 
• Persimmon 
• Hummus 
• Crackers 

IG: @abundanceofvegetables
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Veggie Fritters

 

These veggie fritters turned out pretty good and I would definitely make them again.  I found a recipe for how to make fritters out of any vegetable.  I used cabbage, carrots, onions garlic in mine. I actually prepared too much vegetables for the recipe and needed to adjust and add more ingredients to bind it.  Nevertheless, it was delicious and held together just fine.

Here is the link to the recipe: https://www.thekitchn.com/how-to-make-fritters-out-of-any-vegetable-231408

After this, I tried a version with sauteing the vegetables prior to creating the patties and using hummus instead of chickpea flour.  My thought was that it would be easier for the vegetables to hold in a patty shape and that the hummus would be easier to mix.  That version was edible, but not as good.  It was a bit too mushy for my liking and the hummus was not binding.  I had to add chickpea flour to make it work. 

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