Pan-Fried Tofu & Shiitake Vermicelli Bowl with Bok Choy (Vegan, 25 Minutes)

 

This is my just-yum bowl — the one I make when I want something warm, saucy, and satisfying without a lot of fuss. Thick slices of tofu, meaty shiitakes, and tender bok choy over rice vermicelli, all coated in a glossy sauce that's salty, a little sweet, and just spicy enough.

No deep-frying, no complicated steps. Just a hot pan and a good sauce.

Serves 2 | Prep 10 min | Cook 15 min

Ingredients

For the bowl:

 6 oz rice vermicelli noodles

1 block (14 oz) extra-firm tofu, pressed and sliced into 1/4-inch thick rectangles

8 oz shiitake mushrooms, stems removed, caps sliced thick

1 cup lacinato kale roughly chopped

1 small carrot, thinly sliced or diced

    cabbage, thinly sliced

1 tbsp neutral oil, plus more for tofu

sweet bell peppers, sliced

1 medium onion, thinly sliced

Pinch of salt and lots of cracked black pepper

For the glossy sauce:

3 tbsp tamari or soy sauce

1 tbsp rice vinegar

1 tbsp maple syrup or agave

1 tsp toasted sesame oil

1 tsp chili garlic sauce or chili crisp, to taste

1 small garlic clove, grated

1 tsp grated fresh ginger

2 tbsp water

Method

1. Cook the vermicelli:

Bring water to a boil, turn off heat, add vermicelli and soak 3-4 minutes until just tender. Drain, rinse under cold water, and toss with a drop of sesame oil so it doesn't clump.

2. Pan-fry the tofu:

Heat a thin layer of oil in a large skillet over medium-high. Lay tofu slices in a single layer. Cook 3-4 minutes per side until golden and lightly crisped at the edges. Season with salt and black pepper as you go. Remove and set aside — it will stay soft inside, which is exactly right for this saucy bowl.

3. Cook the shiitakes and veg:

In the same pan, add 1 tbsp oil. Add shiitakes, cut-side down, and sear 3 minutes without moving. Flip, add carrots, onions kale, cabbage and peppers and cook 3-4 more minutes until the greens wilt and the mushrooms are glossy and browned.

4. Sauce and toss:

Whisk sauce ingredients together. Return tofu to the pan, pour sauce over everything, and toss gently for 1 minute so the tofu and mushrooms soak it up. Add the drained vermicelli and toss again until every strand is coated.

5. Serve:

Pile into wide bowls. Spoon over any extra pan sauce. Finish with extra black pepper and chili crisp if you like heat.

What makes this version work

•  Sliced, not torn: Sliced tofu stays tender and soaks up sauce like in your photo. If you want it crispier next time, dust the slices lightly with cornstarch before frying.

•  Don't overcook the greens: Bok choy should still be bright green and a little crunchy — it wilts fast once the sauce hits.

•  Sauce balance: Yours looks perfectly glossy, not watery. The trick is adding it at the end over high heat for just a minute so it clings instead of pooling.

Storage

•  Fridge: Keeps 3-4 days in an airtight container, sauce and all. This bowl actually reheats really well because the noodles absorb the sauce.

•  Reheat: Add a splash of water and warm in a skillet over medium heat for 3-4 minutes, tossing to loosen the noodles. Microwave works too, but the skillet keeps the tofu texture better.

•  Meal prep tip: If you want to keep it fresher, store noodles separately from the tofu-veg-sauce mix, then combine when reheating.

Maple-Pecan Stuffed Baked McIntosh Apples

 

Ingredients

 4 large McIntosh apples  

 1/4 cup gluten-free rolled oats

 2 tbsp chopped pecans or walnuts

 1tbsp organic coconut oil (melted) or vegan butter substitute

 2 tbsp pure maple syrup or agave syrup

 1/2 tsp teaspoon ground cinnamon

 1/4 teaspoon ground nutmeg

 A pinch of sea salt

 2 tbsp dairy-free vanilla yogurt or coconut whipped cream (for serving, optional)

Instructions

1. Preheat and Prep:

 Preheat your oven to 375 degrees.

 Lightly grease a baking dish or iron skillet large enough to hold the apples comfortably.

2. Core the Apples:

 Wash the McIntosh apples thoroughly.  

 Using a paring knife or an apple corer, remove the core from each apple, stopping about inch before the bottom so the base stays intact to hold the filling.

3. Mix the Filling:

 In a small mixing bowl, combine the gluten-free rolled oats, chopped pecans, melted coconut oil (or vegan butter), maple syrup, cinnamon, nutmeg, and a pinch of sea salt. Stir until the mixture is evenly moistened and fragrant.

4. Stuff the Apples:

 Spoon the oat and pecan mixture tightly into the core cavity of each apple, pressing down gently.

5. Bake:

 Place the stuffed apples in your prepared baking dish. Pour about 

2 tablespoons of water into the bottom of the dish to keep the apples moist as they steam and bake.

 Bake uncovered for 30 to 35 minutes, or until the apples are fork-tender and the skins are slightly wrinkled, but still holding their shape. (Note: Because McIntosh apples soften quickly, keep a close eye on them around the 25-minute mark so they don't collapse completely.)

6. Serve:

 Remove from the oven and let cool for a few minutes. Spoon any warm pan juices back over the tops.

 Serve warm on its own, or top with a dollop of dairy-free vanilla yogurt or coconut whipped cream.

Pumpkin filling Recipe for thumbprint cookies

1 cup pumpkin puree

1/4 cup brown sugar

1/2 tsp cinnamon

1/4 tsp ginger

Pinch nutmeg

salt1 tsp cornstarch

1 tsp vanilla extract

Stir all in a small pan on medium 4 to 5 minutes until thick and spoonable. Cool completely. It should hold its shape in the thumbprint.

For your cookies: Fill after baking, not before. These fillings are wetter than curd, so bake the cookies plain, re press the centers while warm, cool, then add 1 tsp filling to each.

Strawberry filling Recipe for thumbprint cookies - Gluten Free/Vegan

Strawberry filling

Makes enough for 18 cookies.

1 cup thawed strawberry puree
1/4 cup agave, adjust to tartness
1 Tbsp cornstarch mixed with 1 Tbsp water
1 tsp lemon juice from your fresh lemons

Instructions

Simmer puree and sugar on medium 5 minutes. Stir in cornstarch slurry and cook 2 minutes until thick like jam. Stir in lemon juice. Cool completely before filling.

Gluten Free - Vegan - Thumbprint Cookies

 

For the lemon curd filling:

 Zest and juice from 2 of your lemons

1 Tbsp zest and 1/4 cup juice
1/3 cup agave
2 Tbsp cornstarch
1/2 cup water
1 Tbsp dairy free butter

For the cookies:

Zest from remaining 1 lemon, about 1 tsp
2 cups gluten free 1 to 1 flour blend with xanthan gum
1/2 tsp baking powder
1/4 tsp salt
1/2 cup dairy free butter, softened
2/3 cup sugar
2 Tbsp lemon juice from above
1 tsp vanilla extract

Steps
Make curd: Whisk sugar and cornstarch in small pan. Add water, lemon juice, zest. Cook on medium, stirring, until thick and glossy, about 3 to 4 minutes. Stir in butter. Cool completely.
Make dough: Whisk flour, baking powder, salt. In separate bowl, beat butter and sugar until fluffy. Mix in lemon zest, lemon juice, vanilla. Add dry mix to form soft dough. Chill 20 minutes.
Shape: Heat oven to 350°F. Roll 1 Tbsp balls. Place on lined sheet. Press thumb in center of each.

Bake: Bake 12 to 14 minutes until edges are set. Re press centers while warm. Cool fully.
Fill: Spoon cooled curd into each center.

Notes: 

Curd thickens more as it cools. Store filled cookies in fridge up to 5 days in a single layer.

Homemade Gluten Free - Vegan Flatbread

1 cup dry yellow split pea rinse and soaked overnight. Next day drain water from split peas and place them in a blender with 1/2 cups of water. Fill 1 cup of the split pea mixture into a nonstick medium hot pan and spread the batter enough flat make one round flat bread. Cook for about 4 minutes on each side. Once the flatbread has cooled, I roll, wrap them individually in parchment paper and place them into a

plastic airtight container for later use.

 

My Instant Pot Vegan Baked Beans Recipe

 

Ingredients - Exactly As I Made Them:

• 1 lb navy beans, rinsed and sorted

• 4 cups water (to cook beans)

• 1 small yellow onion, diced + sautéed with pinch of salt

• 1/2 cup Grandma's Molasses - Original

• 1/3 cup organic brown sugar, packed

• 1/3 cup ketchup

• 1 tsp musturd

My Method - 25 Min + Sauce:

Step 1 - Cook the beans:

1. Add rinsed navy beans + 4 cups water to Instant Pot.

2. Seal and pressure cook HIGH 25 minutes.

3. Quick release, drain beans but SAVE 1 cup of the bean cooking liquid.

Step 2 - Mix sauce & finish:

1. In a bowl, whisk Grandma's Molasses, brown sugar, ketchup, musturd.

2. Set Instant Pot to Sauté, add a little olive oil and sauté your diced onion with a pinch of salt until soft.

3. Add the cooked beans back in, pour the sauce over, add 3/4 cup of the reserved bean liquid and stir.

4. Seal again and pressure cook HIGH 10 minutes to let the sauce soak in.

5. Natural release 10 minutes, then open. Set to Sauté 5-8 minutes to thicken to that spoon-coating thickness in your photo.

Why this 2-step method works: Cooking the beans first in water makes them creamy inside. Adding the molasses/sugar after keeps them from staying hard, sugar and musturd can toughen beans if added too early.

Taste tip: If you want more smoky like Boston beans, next time add 1 tsp smoked paprika to your sauce mix

Easy peezy Roasted Garlic Spicy Veggies

1 head broccoli

1 head cauliflower

2 medium carrots

green onions

mushromms

chili oil

Sauce

1/4 cup liquid amino acid    

1/4 tsp ginger  

1/4 cup agave

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp sea salt

1/4 black pepper

I used a round 9" roasting pan with top cover. Slice green onions, carrots,  and add to the roasting pan.

Slice mushrroms, pull apart the cauliflower, broccoli and add them to the roasting pan. Toss veggies with chili oil and seasonings. I roasted these veggies for about 25 minutes because I like my veggies aldente     

                                                             

 

Easy - Rustic Leek, Potato & Chickpea Stew

Prep time: 10 minutes | Cook time: 25 minutes | Servings: 2–3

Ingredients

 Leeks: 4 leeks, washed thoroughly and sliced into half-inch rounds 

 

 Tomato: 1 fresh tomato, diced  

 Red Potatoes: 2 small red potatoes, quartered  

 Rutabaga / Turnip: 1 small, peeled and diced  

 Chickpeas: 1 jar (or can), drained and rinsed  

 Pantry Staples: 1 tbsp olive oil, 3 to 4 cups vegetable broth (or water), salt, black pepper, and optional garlic or herbs (like thyme, oregano, or basil)

Instructions

1. Prep the Vegetables: Cut off dark green leek tops and root ends. Slice the white and pale green parts into half-inch rounds and rinse well. Dice the fresh tomato.  

2. Sauté Leeks & Tomato: Heat olive oil in a medium pot over medium heat. Add the leeks with a pinch of salt and cook 4 to 5 minutes until soft. Stir in the diced tomato and cook for another 2 to 3 minutes until it breaks down and releases its juices.  

3. Simmer the Root Vegetables: Add the diced rutabaga and red potatoes. Pour in 3 to 4 cups of broth or water (just enough to cover everything). Bring to a gentle boil, cover, and simmer on low for 15 minutes until the potatoes and rutabaga are tender.  

4. Add Chickpeas & Season: Stir in the chickpeas and simmer uncovered for 5 minutes. Season to taste with salt, black pepper, and herbs.  

5. Serve: Ladle warm into bowls, optionally finishing with a drizzle of olive oil or a pinch of red pepper flakes.