Walnut Creme Blintzes

walnuts
lemon juice
sweetener of choice
egg roll wrappers
mixed berries
coconut oil

I made these for breakfast one morning when I hadn't been to the grocery store recently and was searching my kitchen for something to eat. I found leftover egg roll wrappers in the refrigerator and went from there. Soak about 2/3 cup walnuts in 1/2 cup warm water. Add sweetener, to taste (about 2 tsp sugar, agave, maple syrup, etc.). Squeeze in about a Tbsp of lemon juice. Blend in high powered blender until mostly smooth. Add more water if necessary. Spoon about 2 Tbsp of walnut creme into an egg roll wrapper and roll up into a blintz shape, with the ends folded in. Cook in coconut oil over medium heat until lightly golden on both sides, about 5-7 minutes. I used frozen berries and heated them in the microwave for 3 minutes while the blintzes cooked. Plate blintzes and serve with warm berries on top. Makes 8 blintzes.

Lime Ginger Tacos with Mango Salsa

Tofu
Limes
Ginger
Cilantro
Vegetable oil
Sweetener of choice (agave or other liquid form works best)
Garlic
Red Onion
Mango
Cabbage
Tortillas

Add oil, 1 clove of garlic, juice of 1 lime, grated ginger, cilantro leaves, and sweetener to blender (I use a Magic Bullet). Blend until smooth. Cut tofu into small chunks and marinate in half of the liquid. While tofu is marinating, make the salsa by dicing mango, and adding a small amount of diced onion, cilantro and lime juice. Let salsa sit while you sauté the tofu over medium heat.  Layer tofu, shredded cabbage, and salsa onto a tortilla, drizzle with remaining marinade.

Noodles with Edamame and Peanut Suace

rice noodles
edamame
red cabbage
shallot
carrot
ginger
soy sauce
rice vinegar
peanut butter
sesame oil

Cook half a package of the noodles according to package. Remove to a colander and add sesame oil, one chopped shallot and about a cup of frozen edamame to the pot. Let it cook over medium heat for a few minutes until the edamame are cooked. Meanwhile, combine about 1/3 cup of peanut butter, 1/3 cup vinegar, a few tablespoons of soy sauce and 1/2 tablespoon of grated ginger. The sauce should be liquid enough to coat the noodles. Adjust ingredients as necessary. Remove the pot from the heat, and stir the noodles into the edamame along with 1/2 cup chopped cabbage and one grated carrot. Pour the sauce in and toss to coat. This is equally tasty served cold.

Thai Coconut Soup

vegetable stock
sesame oil
coconut milk
extra firm tofu
onion
carrot
shiitake mushrooms
ginger
garlic
lemongrass
lime
rice noodles
cilantro
peanuts

Heat sesame oil in a soup pot. Cube the tofu and fry it in sesame oil. Chop half an onion. When the tofu gets brown on the outside, add onion to the pot. Saute the onion for a few minutes. Add a chopped carrot to the pot and then add stock. Add grated ginger, 4 cloves of minced garlic, chopped mushrooms, and the juice of one lime. Cut the lemongrass into 1 inch pieces and add the the pot. Add a can of coconut milk and simmer. In another pot, cook the rice noodles. serve the soup over the noodles and garnish with cilantro, peanuts, and lime wedges.

Caramelized Onion Buffalo Bites

yellow onion
hot sauce
white beans
celery
dill
garlic powder

Slice one medium onion and saute in a small amount of olive oil. As they soften, add hot sauce until the onions are coated. Turn down the heat and let them simmer in sauce. Put one can of rinsed beans into a food processor and blend with dill and garlic powder (or smash with a fork if you don't have a food processor or you have one but don't feel like washing it later). Cut celery into bite sized pieces. Spread bean mixture into each piece of celery and top with onions.

California Roll Salad

brown rice
avocado
carrots
cucumber
nori (seaweed)
tamari or soy sauce or liquid aminos
rice vinegar
wasabi

While the rice is cooking, dice two carrots and half a cucumber and chop the avocado into slightly larger chunks. Add them to the cooked rice. Crumble several sheets of Nori (I used Trader Joe's Wasabi Seaweed Snack) into the rice. Add a few dashes of soy sauce and rice vinegar to a small bowl and add in wasabi to taste. Add to rice.

Tea Soaked Soy Curls with Ginger Plum Sauce

Butler Foods Soy Curls
Black tea
Onion
Garlic
Ginger
Plum Sauce
Soy sauce (or tamari or liquid aminos)
Rice vinegar
Sesame oil
Cabbage
Carrots
Brown rice

Steep one teabag in a bowl of boiling water. After a few minutes, add about 3/4 cup of soy curls and let them soak, along with the teabag, for at least 10 minutes. While the soy curls are soaking, slice the onion in strips and saute in sesame oil over medium heat. After a few minutes, add about a Tbsp of grated ginger, 2 cloves of minced garlic, and the soy curls (after strained through a sieve). Add in about 1 Tbsp of plum sauce, a few dashes of soy sauce and vinegar and about 2 cups of chopped cabbage and carrots (I used pre-bagged coleslaw mix). Cook a few more minutes until heated through. Serve over rice.