Singapore Noodles with Tofu

Sometimes you create a dish and it tastes good, but it’s not what you envisioned. For example, this delicious curry noodle stir fry was intended to be the perfect vegan Singapore Noodles. Instead, we created a really good weeknight dish, with brown rice vermicelli, pan fried tofu, cabbage, onions, mushrooms, garlic, jalapeno, curry, Bragg’s, and of course, fresh ginger.

We’ll try this one again soon and repost with a recipe. In other news, the ginger beer is still going strong. Tonight we’ll transfer it to a bottle for the last day of fermentation. Fingers crossed!

What about you, dear bloggers, do you post recipes that you’re still trying to perfect?

Pumpkin pasta with kale and pintos

With the best of intentions, I started to make Chef Chloe’s awesome sounding Creamy Pumpkin Penne. Something about the nutmeg and sweetness just didn’t appeal to me today, so I made the most delicious gluten free mac and cheese, using pumpkin as the sauce base. Behold!

(sorry, phone photo)

1 box Brown Rice elbow pasta
2-3 cups cooked kale (I used about half a bag of frozen)
olive oil
1 onion diced
4 garlic cloves minced
1 tomato chopped
2 TBL low sugar ketchup
1 TBL sage
1 tsp coriander
1 14 oz can of pumpkin (minus 1/4 cup because I used it for the delicious Microwave Muffin)
1 cup of water
1 veggie bullion cube
1/4 cup nutritional yeast
1 14 oz can pinto beans, rinsed and drained
salt and pepper

Cook the macaroni until al dente. Drain all water, then add the kale (no need to defrost) and a little olive oil to the noodles. Season with salt and pepper and set aside.

Saute onion, garlic, and tomato until the vegetables are soft (5-7 minutes). Add ketchup and seasonings. Add pumpkin, bullion cube, and water. Bring to a boil and cook 5 minutes. Add nutritional yeast and mix well. Add noodle mixture and taste for seasoning. Cook until mixture is warmed through and serve.

Vegan gluten-free pasta with chickpeas

This recipe is an adaptation of a library school friend’s family recipe. It’s simple, cheap, and deliciously veganized. We used brown rice noodles to make it gluten-free, as well. L.B., if you’re out there, thanks!

1 onion, diced

2 garlic cloves, minced

1 28 oz. can diced tomatoes

1 15 oz. can chickpeas drained

4 TBL parsley

1 tsp oregano

1 tsp basil

1 tsp salt

1/2 tsp black pepper

4 TBL nutritional yeast

1 cup (dry) gluten-freen brown rice macaroni noodles (cooked as indicated on the package)

Saute onions until translucent, then add garlic and cook about 30 seconds. Be careful not to burn the garlic. Add tomatoes, spices, and nutritional yeast. Add chickpeas, then bring to a boil. Immediately, cover and reduce heat to low. Cook covered about 10 minutes. Cook pasta and drain. Add pasta to the chickpeas and cook covered an additonal 10-15 minutes.

We had this with what I’ll call “Caeser slaw”: cabbage, carrots, radishes, celery, and green onions, with a for the dressing (we’ve posted this before):

Mix together 1 tsp garlic powder, 2 TBL lemon juice, 1 TBL balsamic vinegar, 1 TBL olive oil, 3 TBL water, 1/4 tsp black salt, 5 TBL nutritional yeast.

Mix together with the vegetables in a big bowl and chill for 20 minutes.

Hummus lasagna

This is basically the same recipe as the pasta bake, but with better photos. I made two lasagnas, one for us to eat NOW and one for Thanksgiving.

For 2 9 x 13 lasagnas

1 box lasagna noodles (18)

2.5 jars pasta sauce (this time I cheated and used Wholefood’s Mushroom Marinara and Tomato Basil sauces)

4 cans chickpeas,  rinsed and drained

3/4 cup lemon juice

6-8 garlic cloves, minced

1/4 cup tahini

2 TBL olive oil

1/4 cup water

1 12 oz. package arugula

4 TBL nutritional yeast

1/4 cup water

salt and pepper to taste

Preheat oven to 400.

First, make the arugula pesto. Blend arugula, nutritional yeast, 2-3 garlic cloves, and 1/4 cup water until smooth. Set aside.

Next, make the hummus. Blend garlic, lemon juice, tahini, olive oil, salt and pepper. Add chickpeas and water. Blend until smooth. Add more water or lemon juice until hummus is your desired texture.

In a 9 x 13 pan, layer the ingredients in this order:

1. Sauce, noodles, hummus, pesto

2. Sauce, noodles, hummus, pesto

3. Sauce, noodles, sauce

Bake for one hour and 15 minutes, covered with foil (with slits). Or if you are planning to freeze one or more of these babies, bake only 1 hour, then allow to cool, cover in plastic wrap and foil and freeze.

Pasta bake

Some weeks, everything you cook is flavorful, delicately seasoned, tender-crisp, in other words, perfection. Then you falter a little bit on something easy. The pasta bake is good, but it’s not great. I’ve created the recipe with an eye towards what I’ll do next time, not exactly what we ate last night.


2 cups cooked tri-colored pasta
6-7 cups (or more) delicious homemade pasta sauce
1 cup frozen spinach
1 cup broccoli
1 cup frozen peas
1/2 red bell pepper
1/2 cup mushrooms
3/4-1 cup grated vegan cheeze
1/4 cup nutritional yeast
salt and pepper

Preheat oven to 425. In a 9 x 13 in baking dish, pour in a layer of sauce, at least 1/2 inch deep. Sprinkle half of the nutritional yeast and half of the cheeze on top of the sauce. Add the noodles, then the vegetables. Season with salt and pepper. Add the remaining sauce and then the nutritional yeast and cheese on top. Cover with foil (make sure to poke some holes). Bake covered for about 30 minutes. Bake an additional 10-15 minutes uncovered.

If you prefer a very saucy pasta bake, use more sauce!

Shirataki Noodle Salad

1/3 package shirataki noodles

1/2 cup dandelion greens

1/2 cup swiss chard

3 mushrooms, sliced

1/3 red bell pepper

1/3 cup corn

1/3 cup green peas

1/2 carrot, grated

1/2 small cucumber, sliced

3 tablespoons pea shoots

3 tablespoons sprouted beans

1 tablespoon tahini

1 tablespoon siracha

1 teaspoon rice wine vinegar

1 teaspoon light tamari

black pepper

Cook shirataki noodles according to package and drain. Chop and combine salad ingredients on a plate. Mix together tamari, siracha, vinegar, and tahini and mix well. Add in black pepper to taste. Cut noodles to desired length, then stir in sauce.  Pour over salad and top with pea and bean shoots.

Egg Noodles with Fancy Cheese and Kale

2 cups (dry) egg noodles, cooked
1.5 c. kale
2 oz ricotta salata
2.5 oz (approximately) unpasteurized Chimay cheese with beer
1/4 c. soy butter
1/2 c. rice milk
salt and pepper

Preheat oven to 350.

In a pot on medium-low heat, melt together butter, rice milk and cheeses. Add in salt and pepper to taste.

Cook and drain egg noodles. Chpp kale to slightly larger than bite size.

Mix together noddles, cheese mixture, noodles and kale.

Bake 30-40 minutes until brown on top.

Egg Noodles with Swiss Chard and Cherry Tomatoes

1/2 pound egg noodles
28 oz can cherry tomatoes
1 bunch green chard, without stems
olive oil
salt and pepper
3 cloves garlic

Mix together tomatoes, spices and olive oil in a pot, on medium heat. When the tomatoes are bubbling slightly, add in the minced garlic and stir. Cook for at least 10 minutes, then add in chopped swiss chard. Stir well and cover. Cook for about 10-20 minutes (or longer). Meanwhile, boil water and cook noodles. Drain and rinse with hot water.

** In retrospect, I wish I had made the sauce with onions and red pepper flakes as usual. I also wish I had added in some wine or vinegar. Alas.**

When the sauce is ready, stir in the egg noodles and allow to sit for a few minutes before serving. Top with parmigiana or other delicious cheese.