Moderate Recipes

Asian Root Vegetable Tofu Stew

When I’m working in the deli, customers ask a lot of food prep question. One in particular is how to prepare tofu.  Although there are many different ways, my favorite is baked.   Tofu is quite easy to make. It is a great add of protein and goes great with salads, soups, or even by itself with a coat of glaze.  One of my favorite recipes to use it in is Asian Root Vegetable Stew, and so I thought I would share the recipe with you.  It is so flavorful and warming; it is nutritionally dense with kale and root vegetables.  This stew is bound to get anyone to want to try root vegetables and tofu. Its aroma is irresistible, and it tastes even better.

Entree Soup Intermediate Moderate Gluten-Free Heart Healthy Vegan Vegetarian

Sesame Tempeh with Roasted Brussels Sprouts and Carrots

Sometimes I am in the mood for Asian food, but most of the time I do not leave the house to go get some.  No, I do not get delivery, but instead I make my own!  I figure most of the time the food I make myself is lighter and healthier than what is traditionally served in most restaurants.  As well as cheaper, and cannot beat that!  One of my favorite dishes to make is sesame tempeh with veggies, which I serve with cooked brown rice.  It is warming and flavorful, and I never miss the restaurant food.  I change up the veggies depending on the season, but during the Autumn months, one of my favorite vegetable combinations to use is simply carrots and brussels sprouts.  I roast them to give them plenty of flavor to combine with tempeh and sauteed shallots in an Asian inspired sauce!  If you have not tried tempeh, do not be afraid of it; it is wonderful in dishes like this in place of the usual tofu or meat.

Entree Intermediate Moderate Dairy-Free Gluten-Free Heart Healthy Vegan Vegetarian

Mushroom Lentil Wild Rice Soup

When the cooler Autumn weather hits, we start to crave warm comfort foods like soups.  I can remember when I was younger, my mother made homemade soup often, and it was so good that I always thought canned soup to be inferior.  Afterall, there is nothing more satisfying than sitting down to a warm bowl of soup on a cool night that you have made yourself.  It was recently requested by a good friend of mine that I make a creamy vegan wild rice soup.  So I came up with a recipe for Mushroom Lentil Wild Rice Soup.  It is hearty enough to serve as a meal with a light salad, and it freezes nicely if you want to eat a serving then save a few for the future.  I always have a freezer full of soups in the cooler months for those nigths where I do not have time to cook.  Why not enjoy a warm bowl of comfort?

Entree Soup Intermediate Moderate Vegan Vegetarian