Orange Chick'n Stir Fry

• half batch seitan cutlets (recipe below), sliced
• 1 Tbsp toasted sesame oil

sauce

• 1 cup high pulp orange juice
• 1/4 cup agave nectar
• 3 Tbsp soy sauce
• 2 Tbsp mirin
• 4 tsp cornstarch (or arrowroot flour or tapioca flour)

veggies

• 1 Tbsp toasted sesame oil
• 1 cup thinly sliced shallots
• 1 red bell pepper, thinly sliced
• 2 tsp minced ginger
• 1 1/2 tsp minced garlic
• 1 can green beans

rice (180 grams basmati + 2 cups water, cooked in an Instant Pot or stovetop*)

Preheat a large pan over medium-high heat and add 1 Tbsp oil and sliced seitan cutlets. Cook until lightly browned. Transfer to a bowl then set aside.

Meanwhile, whisk together all sauce ingredients in a mixing bowl and slice shallots and bell pepper.

Using the same pan the seitan was cooked in, saute shallots and bell pepper in 1 Tbsp oil until lightly browned. Add ginger and garlic and saute for an additional minute. Add in green beans, sauce, and cooked seitan and cook until sauce thickens and darkens (5-8 minutes).

Serve over rice.

*How to cook rice perfectly on the stove. Add rice and water to a small pot with lid and set over high heat. Once it begins to lightly boil, reduce heat to the lowest possible setting. Continue cooking until all water as been absorbed (about 15-20 minute). DO NOT LIFT LID UNTIL DONE.

Seitan Cutlets

• 300 grams vital wheat gluten
• 1/4 cup nutritional yeast
• 4 tsp garlic powder
• 4 tsp onion powder
• 2 tsp salt
• 1 tsp fresh ground pepper
• 2 Tbsp soy sauce
• 1 3/4 cup water
• 2 tsp vegetable OR "no-chicken" bouillon

Marinade

• 2 cup water plus 1 tsp "no-chicken" bouillon 

Combine dry ingredients in a mixing bowl and stir. Add soy sauce, water, and vegetable bouillon then stir once more until ingredients are incorporated. Knead mixture for a couple minutes until elastic.

Cut seitan dough into 8 equal pieces then flatten them into cutlet shapes. Place seitan cutlets onto a baking sheet lined with parchment paper. Bake at 350 degrees for 20 minutes, flipping half way though.

Once baked, place seitan cutlets into a shallow, wide dish that has a lid. Pour marinade over and, once cool, move the dish to the fridge, allowing to set over night.

Make-Ahead Asian Noodle Bowls

Well worth the 20 minute prep-time as this recipe results in FOUR delicious and healthy lunches/dinners that are ready-to-eat. Keeps in the fridge for up to 4 days.

• 4 oz thin spaghetti noodles OR 1 small sweet potato, peeled & spiralized
• 1 large zucchini, spiralized
• 2 large carrots, grated with a box grater
• 1 large bell pepper (or 4 mini), sliced
• 2-3 green onions, sliced
• 2 cups garbanzo beans (cooked from 135g dry, drained and rinsed)
• optional: avocado (add before serving)

Sauce

• 64 grams (1/4 cup) almond butter
• 3 Tbsp rice vinegar
• 2 Tbsp soy sauce
• 1 Tbsp sesame oil
• 1 Tbsp maple syrup
• 1 tsp lime juice
• 1/2 tsp ginger powder
• 1/2 tsp garlic powder
• optional: 1/2 tsp red pepper flakes

IF USING SPAGHETTI: Bring a pot of water to boil and cook spaghetti noodles for 7 minutes. Drain then rinse with cold water.

IF USING SWEET POTATO: Heat a large frying pan over medium-high heat. Once hot, add sweet potato noodles and enough water to prevent sticking. Toss frequently, adding more water when sticking occurs. Cook for 5-7 minutes then remove from heat and rinse under cold water to stop the cooking process. 

Line up 4 food containers with lids. Into each, neatly place a quarter of the spaghetti, sweet potato noodles, zucchini noodles, grated carrot, sliced bell pepper, chopped green onion, and 1/2 cup of garbanzo beans. 

In a medium sized mixing bowl, whisk together sauce ingredients. Divide into 4 small jars with lids. 

Store everything in the fridge! To enjoy, pour sauce into the container of veggies/noodles and stir until evenly coated. 

Sesame Tofu with Broccoli

• 1 block extra firm tofu
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup water
• 2 Tbsp toasted sesame oil
• 2 Tbsp corn starch
• 1/4 cup sesame seeds
• 4 cloves garlic
• 55 grams brown sugar
• 2-3 tsp grated ginger root
• 16 oz frozen broccoli florets
• 1 onion, thinly sliced

Drain and press tofu by placing it on plate lined with a clean cloth then setting a heavy dinner plate on top of the tofu. Allow to rest for 30-90 minutes.

Cut tofu into bite sized cubes then place onto a baking sheet lined with a silicone baking mat. Bake at 400 degrees for 25 minutes.

Meanwhile in a small mixing bowl, combine soy sauce, brown sugar, rice vinegar, water, sesame oil, and corn starch. Whisk until there are no traces of corn starch. Add sesame seeds, garlic, and ginger then whisk again. Set aside.

In a large pan, saute broccoli and onion over medium heat until broccoli is tender and onion begins to brown. Add water to prevent sticking if needed. Once done, add in sauce and baked tofu. Cook for an additional 5 minutes, stirring frequently, until sauce becomes thick.

Oriental Cold Noodle Salad

• 15 oz spaghetti noodles
• 2 tsp peanut oil
• 1/3 cup rice vinegar
• 1/3 cup soy sauce
• 2 Tbsp brown sugar
• 1 Tbsp lime juice
• 2 tsp red pepper flakes
• 2 cloves garlic, minced
• 2 carrots, grated
• 1 cup frozen peas
• 1 cup peanuts, chopped

Cook noodles in a pot of boiling water for 9 minutes. Drain and rinse. 

Meanwhile, combine all remaining ingredients in a large bowl and mix thoroughly. Add cooked spaghetti, stir until well coated, cover, and refrigerate for at least 1 hour, preferably overnight. 

Vegetable Lo Mein

Serves 4

• 8 ounces packaged spaghetti
• 3 tbsp (45 grams) soy sauce
• 2 tbsp (30 grams) teriyaki sauce
• 2 tbsp (42 grams) honey
• 1/4 tsp ground ginger
• 1 tbsp olive oil
• 2 large carrots, cut into matchsticks
• 2 bell peppers, sliced
• 1 yellow onion, thinly sliced
• 2 cups snap peas (fresh or frozen)

Boil spaghetti until slightly before al dente (approximately 8-9 minutes). Drain and rinse spaghetti with cold water.

Whisk soy sauce, teriyaki sauce, honey, and ginger together in a small bowl. Add noodles, stir, and set aside

Saute veggies in oil until done (about 7 minutes). Add noodles and sauce. Continue to cook, tossing to mix, until noodles and sauce are hot (about 5 minutes).

Hummus and Avocado Spring Rolls with Peanut Sauce

Spring Rolls

• 1/4 head cabbage, shredded
• 2 carrot, peeled and shredded
• 2 mini red bell peppers, seeded and cut into 10 strips
• 2 avocadoes: peeled, halved, and each cut into 10 slices (5 per half, 20 pieces of avocado total)
• 1 tbsp lime juice
• 2 cups hummus
• 1 (8oz) package rice noodles
• 1 tbsp soy sauce
• 20 spring roll wrappers

Peanut Sauce

• 96 grams (6 tbsp) creamy peanut butter
• 180 grams (3/4 cup) hoisin sauce
• 115 grams (1/2 cup) lime juice
• 1/4-1/2 tsp cayenne pepper

On a plate, arrange shredded cabbage, shredded carrots, and bell pepper strips. Place sliced avocado in a bowl and cover with 1 tbsp lime juice to prevent browning.

In a medium pot, boil rice noodles according to the packaged directions. Drain, rinse with cold water, then drain once more. Apply some pressure to the noodles while draining to squeeze out as much water as possible. Transfer noodles to a bowl and toss with 1 tablespoon soy sauce. 

Pour approximately a half cup of warm water on a dinner plate then one at a time, soak a spring roll wrapper for approximately 10 seconds, rubbing while it soaks. Turn the wrapper over and do the same for the other side. Move the wrapper to a clean work surface such as a small cutting board. Spoon about 2 tablespoons of hummus onto the center of the wrapper then top with some noodles, cabbage, carrot, a strip of bell peppers, and avocado. Roll like a burrito (top down first, then sides, then roll down) then wrap in a small square of plastic wrap. Repeat the process until all 20 spring rolls have been made and wrapped.

For the peanut sauce, whisk all ingredients together until smooth. Serve sauce along side spring rolls.

Japanese Fried Rice

• 1 1/4 c. uncooked white rice
• vegetable, canola, or soybean oil
• 2 eggs, beaten
• 1/2 c. finely diced green onions
• 1/2 c. frozen peas, thawed
• 1 medium carrot, grated
• 4 tsp soy sauce
• salt & pepper

Cook the rice according to the package directions. Once done, empty into a mixing bowl. In a large skillet with two teaspoons of oil, scramble the eggs. Once done, add eggs to the bowl of the cooked rice and stir. Using the same pan, add an additional oil, diced green onions, peas, and grated carrot. Let simmer on low heat for 5 minutes. Gradually add to the skillet the rice/egg mixture, stirring frequently. Slowly add the soy sauce one teaspoon at a time while stirring. Add salt and pepper to taste.