Dinner: Polenta Steaks, Bok Choy and Butternut Squash

 

Polenta Steaks, Bok Choy and Butternut Squash

Note: The butternut squash was simply cooked in water. To serve, top it with olive oil, granulated garlic, and chopped green onions.

Polenta Steaks

 

• 1/2 cup polenta (dry)
• 1 /2 cups water
• pinch of salt
• 1/2 teaspoon safflower oil
• 1 tablespoon sesame oil
• 1/2 tablespoon tamari
• granulated garlic

Mix the water with the safflower oil, add the polenta and salt, and bring to a boil.
After boiling, turn to medium heat and cook (stirring from time to time) until thick enough.
Transfer to a cereal or soup bowl and let cool.
The polenta will be bowl shaped.
Turn the polenta into a plate and slice the "steaks".
Heat the sesame oil in a saucepan and stir fry the steaks (both sides).
Spread the tamari in a plate and rub the steaks (both sides).
Top with granulated garlic

Bok Choy

 

• 2 heads baby bok choy
• 1 garlic clove minced
• 1 teaspoon freshly squeezed ginger juice
• 1 1/2 teaspoon peanut oil

Mix the oil with garlic and ginger juice in a saucepan.
Stir and turn on the heat (medium).
Cook until fragrant.
Mix the chopped bok choy and stir for 1 minute.
Add 1/2 cup of water and cook until almost dry.

Dinner: Buckwheat Noodles with Mushrooms and Red Onions with Herb Salad

 

Buckwheat Noodles with Herb Salad

Herb Salad

 

• pre-packed herb salad
• 1 1/2 tablespoon olive oil
• 1 teaspoon apple cider vinegar
• Trader Joe's 21 Seasoning
• granulated garlic

Digestive Apricots

 

• unsulfured dried apricots
• water

Cook with water until soft.
Place in an airtight glass jar and keep refrigerated.

Note: It has a bittersweet taste. You can use it in salads, desserts, or eat it by itself.

Buckwheat Noodles with Mushrooms and Red Onions

 

• 2 bundles buckwheat noodles (aproxx. 90g)
• 2 quarts water
• 1 teaspoon sesame oil
• chopped mushrooms
• 1/2 red onion chopped
• 1 tablespoon safflower oil
• 1 teaspoon tamari

Heat the safflower oil in a saucepan and cook the onions and mushrooms with tamari until soft.
Bring 2 quarts of water to boil with sesame oil.
Add the noodles and cook for 7 minutes.
Drain most of the water and add the mushrooms and onions.

Tempeh

• tempeh (I used Trader Joe's Organic 3 Grain Tempeh)
• 2 teaspoons sesame oil
• 2 teaspoons tamari (or shoyu)
• 2 teaspoons lime juice
• garlic powder

Cut the tempeh in 1 inch slices.
Steam the tempeh for 30 minutes to improve flavor and avoid bitterness.
Heat the sesame oil in a pan and add the tempeh slices.
Saute each side until golden brown.
Spread the lime juice over the tempeh.
Do the same with the tamari.
Sprinkle garlic powder.

Note: The picture shows half of the recipe.

Red Kale Pizza

• 4 whole wheat pita breads
• 1 teaspoon sesame oil
• 1/2 red onion chopped
• red kale chopped
• 1 teaspoon safflower oil
• vegan cheese (made of nutritional yeast)

Heat the safflower oil in a pan and add the chopped onions.
Cook for 2 minutes and turn off the heat. Add the red kale and stir.
Spread the safflower oil over the breads and toast them in a preheated oven for 7 minutes.
Add the onion with kale and top with sliced vegan cheese.
Return to the oven for 3 minutes.

Note: The vegan cheese can be spread over the breads prior to toast.

Kibe

• 1 cup cracked wheat
• 2 cups water
• 2 garlic cloves minced
• 1/4 red onion chopped
• chopped fresh mint
• 1 tablespoon lemon juice
• 1 tablespoon Italian herbs
• 1 tablespoon olive oil
• 1 teaspoon tamari
• chopped toasted nori seaweed for stuffing 

Simmer the cracked wheat in water for 30 minutes.
Let cool and mix the other ingredients (except the nori).
Spread half of the mixture in a rounded pan sheet previously greased with 1 teaspoon of safflower oil.
Arrange the chopped nori and spread the other half on top of it.
Bake until golden brown.