Stir-frys are my go-to weeknight meal. Easy to throw together, packed with vegetables & protein, they make for a nutrient-dense, filling dinner.

I like the green beans to still have some crunch to them. You can stir-fry them longer if you enjoy them more tender.

Spicy Green Bean Stir-Fry

Ingredients:
1 1/2 cups basmati rice
1 1/2 pounds green beans, trimmed and cut in 1/2
8 oz. tempeh, finely chopped
2 tsp. Asian chili paste (Sambal Oelek)
1 clove garlic
3 tbsp. vegetable oil, divided
1/2 tsp. sugar
1 cup vegetable broth
2 tbsp. soy sauce
1 tbsp. rice vinegar
2 tbsp. corn starch

Bring 4 cups of water to a boil. Add the rice, stir, cover and boil until tender about 20 minutes. Drain well.

Preheat your broiler. Toss the green beans, 2 tbsp. vegetable oil,  and sugar together. Place onto baking sheet and boiled until beans are slightly charred, about 10 minutes.

Heat the remaining tbsp. of oil into a skillet. Add the tempeh and cook until golden brown, about 5 minutes. Add chopped garlic, chili paste and cook 5 minutes more.

Whisk the vegetable broth, cornstarch soy sauce & rice vinegar together. Add the charred beans to the skillet and the broth. Cook, until sauce is slightly thickened, about 5 more minutes. Serve over rice.

Have you tried making your own tempeh yet? I use it in this recipe and it is incredibly light and fresh tasting. If you don’t have a fresh cake on hand, use whatever protein you want as the black bean sauce taste great on everything. We are right in the middle of asparagus season and I have been using it in most of my dishes. I can’t get enough! Use what you have on hand- The sauce is the star!

Asparagus in Black Bean Sauce

Ingredients:

Sauce:
3 tbsp. chinese black bean sauce (or 1 tbsp. fermented black beans if you can find them, finely chopped)
2 tbsp. soy sauce
1/4 cup vegetable broth
1 tbsp. cornstarch or arrowroot powder
2 tbsp. rice wine vinegar
4 cloves garlic, minced

1/4 cup onions, sliced very thin
1 lb. or 1 bunch asparagus- cut to 1″ pieces
2 tbsp. finely chopped/grated ginger or paste
1 tbsp. canola oil
1 lb. tempeh
1 thai chili, minced

Steam the tempeh and asparagus using a steamer basket or microwave. Steam tempeh for 8 minutes, asparagus for 4. Set aside and chop the tempeh into cubes.

Combine ingredients for sauce and set aside.

In a hot skillet or wok, heat the canola oil. Add the minced garlic, ginger, onion and chili and cook 3-4 minutes, stirring often. Add the tempeh and asparagus pieces and cook an additional 2 minutes until well coated with the ginger/garlic oil. Add the black bean sauce and stir fry about 5 minutes until sauce covers the ingredients and thickens. Serve immediately with brown rice or other hot grain.

Serves 4. Per serving: 340 calories, 16g fat., 3g fiber, 26g protein

Oh la la, I got major brownie points for this one! We have been eating a lot of big, hearty salads lately and this is my newest creation. BL really liked it, spinach, lettuce, shredded carrots, crunchy noodles and crispy chinese fried ‘chicken.’

A word on frying: make sure your oil is hot enough. I use a thermometer to ensure that the oil is around 360 degrees. When the oil is too cold, more oil is absorbed by the food. Plus, unsaturated fats ARE beneficial! Polyunsaturated oils like Canola is a good choice.

Oriental Chicks Salad

Ingredients:

Marinade:
Seitan Patties (from Our Veggie Kitchen)
¼ cup water
½ cup hoisin sauce
1 tbsp. soy sauce

1 cup flour
1 tbsp. baking soda
3 tbsp. nutritional yeast

Salad:
Greens: leaf lettuce, spinach, arugula, cabbage
5 carrots, shredded
Chow mein noodles
Crispy wonton strips
Sliced almonds
3 scallions, thinly sliced

Dressing:
¼ cup rice wine vinegar
¼ cup packed brown sugar
1 tsp. siracha sauce
2 tbsp. soy sauce
2 tsp. fresh ginger
½ cup oil

Combine the soy sauce, hoisin and water in a bowl. Cube the seitan and place in the marinade mixture. Let sit 20 minutes while you prepare the vegetables and dressing.

In a food processor or small blender, combine the ingredients for the dressing. Set aside.

In a large bowl, combine the greens, shredded carrots, chow mein noodles, almonds, and wonton strips.

Heat 1/4 cup oil in a heavy bottomed pan until the oil reaches at least 350 degrees (but not more than 400 degrees) Combine the flour, baking soda and nutritional yeast. Remove the seitan pieces from the marinade mixture and cover with the flour mixture. Drop the coated pieces into the hot oil and cook 2-3 minutes each side until golden and crispy. Remove from the pan and place on a plate covered with a paper towel.

Add the crispy seitan pieces to the salad and toss with the dressing. Top with scallions.

I think everyone has a favorite version of these. Nothing beats the combination of fresh vegetables and herbs rolled together in a chewy rice wrapper.  I love bringing these appetizers to parties, at least I know there will be 1 healthy option for everyone and it’s just as easy as a vegetable tray! Clean out your fridge when you make these, using whatever vegetables and herbs you have lying around. I haven’t found a combination that I didn’t like.

Fresh Spring Rolls with Spicy Peanut Sauce

1 package rice wrappers (Can find at most grocery stores in the international aisles or at Asian markets/whole foods)
1/2 package smoked tofu (Savory or other flavor)
Vermicelli noodles, 8 oz.
Assorted Vegetables, all cut into matchsticks: yellow and red pepper, carrots, lettuce (shredded)
Herbs: Thai basil, mint, and cilantro: chopped and mixed together

Cook vermicelli or other rice noodle according to package directions. Prep the vegetables and herbs while the noodles are cooking. Slice tofu into matchsticks equal size to the vegetables. For easier assembly, I placed all of the finished ingredients into separate ramekins. When making the rolls, I just went down the line of ingredients adding a little from each ramekin onto the roll.

To prepare the rolls: fill a 9X13 casserole dish with hot water. Take 1 spring roll wrapper  and place in the casserole dish and submerge for 15-20 seconds until soft. Place the softened wrapper onto a damp paper towel. Place a small pinch of herbs in the center of the wrapper, top with vegetables and then a small handful of vermicelli noodles. If you want to make these more filling, use more of the noodles and vegetables. You decide how thick to make them. Once the are filled, take one end up and over the vegetables, tuck the sides in and roll like a burrito. Place seam side down in a separate dish or plate and continue with the next one.

Spicy Peanut Sauce

1/2 cup peanut butter
1/4 cup chopped peanuts
1/2 lime, juiced
1 pinch red pepper flakes or 1 tsp. sriracha
3 tbsp. soy sauce
1 clove garlic, minced
1 tbsp. sesame oil
3tbsp. water
1 tsp. maple syrup

Blend all ingredients together (except the fresh chopped peanuts) in a food processor or bullet. Top with fresh chopped peanuts.

Enjoy!