Vegan Recipe Challenge 2

I meant to post this last week when I actually cooked this but I forgot, or rather I was too lazy. While I was planning on cooking something from Vegan Planet each week, I felt like making this stir-fry the other week. It was good but not mind blowing, it’s something I had made before but with some variants. Or let’s say, I made stir-fry with soy sauce before or just tofu marinated in soy sauce on lazy days. This had a bit more additions which made it much better. I’m definitely going to make it again sometime.


1 small Thai pepper, minced
1 tsp. minced ginger
1 garlic clove, minced
1 Tbsp. olive oil
3 Tbsp. soy sauce
1/4 cup water
1 Tbsp. arrowroot powder or cornstarch
2 Tbsp. vegetable oil
1 16-oz. pkg. firm tofu, drained and cut into 1×1/2-inch pieces
1 tsp. soy sauce
2 carrots, cut into 2-inch strips
1 red pepper, sliced
1 large bok choy (or 4-5 baby bok choy), cut into 1/2-inch pieces
1/2 medium onion, sliced
1/2 cup yellow squash, sliced into 1/2-inch-thick pieces
Cooked lo mein or soba noodles

I did vary my recipe a bit with different vegetables and I added some brown sugar for a bit sweetness. I also didn’t go to the process of transferring the sauce and tofu to a separate bowl. Maybe it does something special I’m not aware of but the step just seemed silly to me and I was hungry.
I didn’t make it with noodles but with rice because I’m in love with my new rice cooker.stirfry1

I then proceeded to chop up my ginger, garlic and peppers. I didn’t have red peppers (or well I did as I discovered the other day but I didn’t remember when I made this) so I used milder green ones as those where the only ones I thought I had. As a huge garlic lover I can never just put in 1 clove, that’s just silly!



After that I heated some oil


And sliced my tofu.


Then I stir-fried the ginger, garlic and peppers.


Added the soy sauce, water and cornstarch, be careful to stir this in very quickly or you’ll get lumps!


I then added my tofu which I had fried in a bit of oil in another pan first but you can also skip this step I guess, depends on how you like it.

stirfry8And finally my veggies.


I served it over the rice and enjoyed it a lot! It was super easy and quick to cook so definitely going to make it again on days I need a quick dinner because it doesn’t require any special ingredients and you can basically make it with any kind of veggies you have at home.



Coconut Rice with Black Eyed Peas

Ever since I became a vegetarian in May, I’ve been trying out new recipes, being more attentive about what to eat and all that so beans, lentils and such are on the menu quite often. I finally found black eyed beans which I wanted to try and looking around online I found this recipe on Allrecipes. The original one asks for bacon but I obviously ignored that part. It’s a very simple dish with not many flavors but it kinda works and it’s awesome because you all make it in pan and it’s quick and easy.


(Olive) oil
(Bell) pepper
Rice (any kind you like)
Coconut milk
Black eyed beans (you can obviously also use other beans if you prefer)
Fresh thyme
Salt & pepper to taste
Tabasco sauce

Chop the onion, pepper, chili and garlic and saute them in the heated oil. Once done you add the rice, water (I already cooked it in the water boiler and then added it) and coconut milk and let it boil before you reduce the heat. Add some salt as well. Add the drained beans and thyme (the recipe used the whole twigs and then removed those but I love thyme so I put the little leaves in and left them). Cover and let it simmer. In the meantime chop your tomatoes, add them and let it all simmer some more. Check now and then how the rice is coming along so you know when it’s done. Probably about 20 to 25 minutes in total I’d say, so about 10 after you add the beans and another ten after you add the tomatoes. I tasted it with some more salt and pepper and added some dried chili flakes and garlic. Serve with Tabasco sauce.