Quinoa with Wild Mushrooms and Mixed Squashes

Copyright: Vegan Express

1 cup quinoa, rinsed in a fine sieve
1 natural, salt-free vegetable bouillon cube
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup dry white wine or water
1 medium zucchini, halved lengthwise and sliced
1 medium yellow summer squash, halved lengthwise and sliced
6 to 8 ounces cremini or baby bella mushrooms, sliced
1/4 cup chopped fresh parsley or cilantro, or more to taste
1/2 teaspoon dried oregano, or more to taste
1/2 teaspoon ground cumin, or more to taste
Salt and freshly ground pepper to taste

1. Combine the quinoa and bouillon cube with 2 cups water in a medium saucepan and bring to a simmer. Cover and simmer gently until the water is absorbed, about 15 minutes.

2. Heat the oil in a skillet or stir-fry pan. Add the onion and garlic and saute over medium heat until translucent.

3. Add the wine, if using, the squashes, and mushrooms, and saute over medium-high heat until the squashes are touched with golden spots.

4. Stir in the cooked quinoa, followed by the parsley, oregano, and cumin. Cook over low heat, stirring frequently, for 3 to 5 minutes longer. Season with salt and pepper, then serve at once.

Barbecue-Flavored Roasted Tempeh and Vegetables

Copyright: Vegan Express

Oil for the pan
Two 8-ounce packages tempeh, any variety
1 green bell pepper, cut into wide strips
1 red bell pepper, cut into wide strips
1 cup baby carrots
1 medium zucchini, sliced 1/2 inch thick
1 medium red onion, halved and thinly sliced, rings separated
1 cup small whole baby bell or cremini mushrooms, optional
1 cup natural barbecue sauce, or as needed to coat ingredients

Preheat the oven to 425. Line a roasting pan with foil and lightly oil it.

Cut the tempeh in half lengthwise, then crosswise into short, 1/2-inch-thick strips.

Stir all the ingredients together in a mixing bowl, then transfer to the prepared pan.

Bake for 20 to 25 minutes, until the vegetables are just tender, stirring after the first 10 minutes, then serve.

Pan-Roasted Corn with Red Peppers and Pumpkin Seeds

Copyright: Vegan Express

One 16-ounce bag frozen corn kernels, thawed
1 tablespoon olive oil
1 medium red bell pepper, cut into narrow 2-inch strips
1 small jalapeno or other hot chile pepper, seeded and minced, optional
1/4 cup roasted pumpkin seeds
Pinch of ground cumin
Salt and freshly ground black pepper to taste

1. In a wide skillet, combine the corn kernels and about 1/4 cup water. Cover and cook for 3 to 4 minutes, until the kernels are tender-crisp. Drain the water.

2. Drizzle in the oil, then stir in the bell pepper, optional chile pepper, and pumpkin seeds. Turn the heat to medium high and cook, stirring frequently, until the corn kernels are touched here and there with brown spots.

3. Season with cumin, salt, and pepper to serve.

Bok Choy, Red Cabbage, and Carrot Salad

Copyright: Vegan Express

4 medium stalks bok choy (with leaves) thinly sliced on the diagonal
2 cups thinly shredded red cabbage
2 medium carrots, thinly sliced on the diagonal
2 scallions, green parts only, thinly sliced
1/4 cup cilantro leaves, optional
1/4 cup toasted sliced or slivered almonds
1/4 cup Sesame-Ginger Salad Dressing

Combine all the ingredients in a serving bowl and toss together. Let stand for 5 to 10 minutes before serving.

Sesame-Ginger Salad Dressing

Copyright: Vegan Express

1/3 cup light olive oil
2 tablespoons dark sesame oil
1/3 cup rice vinegar or white wine vinegar
1 tablespoon agave nectar or maple syrup
1 tablespoon reduced-sodium soy sauce
1 teaspoon grated fresh ginger, or more to taste
1 tablespoon sesame seeds

Combine all ingredients in a tightly lidded jar. Shake well before each use. Refrigerate whatever is not used at once; bring to room temperature before using.

Rich Peanut Sauce

Copyright: Vegan Express

3/4 cup crunchy natural peanut butter
3 tablespoons reduced-sodium soy sauce
2 1/2 tablespoons lime juice
2 tablespoons natural granulated sugar
2 teaspoons grated fresh ginger
1/2 to 1 teaspoon Thai red curry paste

Combine all the ingredients in a small saucepan with 1/2 cup water. Whisk together and heat to a gentle simmer.

Cook over low heat for 2 minutes, stirring frequently. Add a bit more water if too thick. Serve warm or at room temperature over tofu, tempeh, or Asian noodle dishes.

Golden Tofu Triangles with Rich Peanut Sauce

Copyright: Vegan Express

Two 16-ounce tubs extra-firm tofu
1 tablespoon olive oil
Salt
Rich Peanut Sauce

1. Cut each block of tofu into 6 slabs crosswise. (My note: Make it 8 slabs. The texture is much better with thinner pieces.) Blot well with tea towels or paper towels, then cut each slab in half to make 2 squares. Finally, cut each square on the diagonal to make traingles.

2. Spread the oil evenly over the surface of a wide skillet and heat. Add the tofu and saute over medium-high heat until golden on both sides, 10 to 15 minutes. Sprinkle with a little salt.

3. Meanwhile, prepare the sauce according to the recipe.

4. To serve, arrange some of the tofu triangles on each plate and drizzle with the sauce. Or, for a fun effect, thread the triangles onto skewers, then spoon the sauce over them.

Menu suggestion: Serve with cooked rice, bean thread noodles, rice vermicelli, or soba.

This is also good with Bok Choy, Red Cabbage, and Carrot Salad.