Soy Nugget Peanut Stir Fry

This recipe uses a product called “Just Like Chicken” Textured Vegetable Protein but is easily replaced with tofu, tempeh or other protein of choice.

This recipe uses a product called “Just Like Chicken” Textured Vegetable Protein but is easily replaced with tofu, tempeh or other protein of choice.

Ingredients for Stir Fry


1/2 Red pepper chopped
1 small Onion chopped
1 Carrot sliced thin
2 Celery stalks chopped
1 small Yellow squash sliced
4 cloves Garlic minced
1/2 head Cauliflower broken into small florets
1/4 cup Sugar snap peas chopped 1 cup Soy nuggets
1 cup veggie broth
3 Tbl Corn starch 1/4tsp salt
1/4 tsp chili powder
1/4 tsp onion powder 4 Tbl Sesame Oil

Peanut sauce Ingredients

place all ingredients in a mason jar and shake or small bowl and whisk
1/4 cup natural pb
1/4 cup water
2tb grated fresh ginger
1tsp Siracha
1tbl rice vinigar
1tbl soy sauce

First get your soy nuggets started in a medium sized lidded pot bring the 1 cup of veggie broth to a boil and add in the soy nuggets. Cover and reduce heat to a simmer. Simmer and stir until all the liquid has been absorbed and the nuggets have softened.

If you are cooking rice or rice noodles prepare your grain according to packaging.

In a large skillet add 1 TBl of sesame oil and saute the onion and garlic until translucent. Add the carrots, squash and cauliflower and toss over medium heat.

Mix up the peanut sauce in a mason jar or small bowl and set it aside.

Once the nuggets have absorbed all the water. Toss them in the corn starch mixture to coat them evenly and heat 3Tbl sesame oil in a medium frying pan. once hot add the nuggets and quick toss to crisp up the starch layer.

Add the nuggets and celery to the vegetable mixture and stir to combine over low heat. Add the sauce and stir until everything is evenly coated and then remove from heat and top with chopped sugar snap peas.


Pancake Muffin Donuts

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Yes it’s true, I’ve got a sweet tooth. This recipe emerged out of the want for all three things in it’s title, Pancakes, muffins and donuts. Essentially these yummies have the flavor of pancakes with the texture of muffins and the shape of donuts. I’m also always looking for how to incorporate a little protein and nutrients into my sweet tooth satisfaction which is why I chose to use a Paleo pancake mix. So there you have it, take it for what it’s worth, a strange but delicious concoction that my husband (also my taste tester) was pleased with and did not leave us with a sugar high!

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Ingredients

1 cup flour

2 cups Bob’s Redmill Paleo pancake mix (this is a vegan and gluten free mix)

1/2 cup turbinado sugar (could be cut to 1/4 cup for you health freaks)

1 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

2 tsp Vietnamese cinnamon

1 tsp vanilla

1/4 cup vegetable oil

3 tsp egg replacer powder

1/2 cup almond milk unsweetened

1/2 cup natural applesauce unsweetened

Preheat oven to 350

Grease a donut baking pan. Mix all ingredients thoroughly and scoop into a zip lock bag. Snip corner off bag and squeeze mixture into donut cups.

Bake for 10-12 min or until golden brown

Drizzle with glaze, dust with powdered sugar or drizzle with maple syrup and serve warm

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Spinach Bites

photo credit: amma rhea photography

photo credit: amma rhea photography

These are quick, easy and delicious for snacks or appetizers. Dip them in seasoned olive oil or hummus and enjoy!

Ingredients

photo credit: amma rhea photography

photo credit: amma rhea photography

3  Cups Fresh organic spinach

½ cup raw cashews

¾ cup almond meal flour

3 Tbl Olive Oil

1 tsp salt

1 egg replacer or flax egg

1 small chopped red onion

2 cloves garlic

1 cup oats

¼ tsp pepper

¼ tsp smoked paprika

Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.  Place all ingredients in a food processor and pulse until well combined. If the mixture is overly wet, add more oats and blend until smooth. Scoop tablespoon sized balls of the mixture onto the parchment paper. Bake for 15-20min or until bottoms have browned. Remove and let cool on a cookie rack, serve warm with hummus for dipping.