Thai Peanut Ginger Tacos with Soy Honey Tofu and Spicy Slaw

For the last two weeks, we have been experimenting with Vegan or Vegetarian food for most of our meals. (probably 80% at this point) It has been way easier than we thought and we have had some incredible meals so far. 

Why are we doing this you may ask?? Well, it's been a few things. Most recently, I have been watching way too many documentaries on Netflix. These have led me to the conclusion that eating meat every day is not good for 3 huge reasons:

1. Our environment (see movie Cowspiracy)

2. Our personal health (see movie Forks Over Knives)

3. Animal cruelty (common sense)

I don't have the will power yet to go all the way Vegetarian or Vegan... but what we can do at home for now is try to eat a more plant based diet. If you want to read a much better explanation of why this is important, read the recent blog posts from Jillian Harris or Erin Ireland.

Now, for the recipe! I made this one up due to the fact that I LOVE tacos and I really love Thai food. So what could be better than Thai Tacos? Am I right?

Oh and my all time favourite food blogger Half Baked Harvest has been posting lots of new Vegan recipes lately. Check them out here!  (these are my fav: Chipotle Quinoa Sweet Potato Tacos)

Ingredients:

Serves 3-4

Peanut Sauce (you can make this ahead of time if you like)

• 2 tbsp unsweetened peanut butter
• 2 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 2 tsp honey
• 1 tsp minced ginger
• 1/2 tsp minced garlic
• dash of Sriracha (more if you want it spicier) 
• 1 tbsp water

Tofu

• 1 package organic firm tofu
• 1 tsp olive oil
• dash of soy sauce
• dash of honey

Slaw

• 1-2 cups red cabbage (finely chopped)
• 1 carrot (grated)
• 1 green onion (diced)
• 1/4 cilantro (coriander)
• 1 tbsp apple cider vinegar
• Opional: 1 small red chilli (diced) - only if you want it spicy

Other

• 6-8 corn tortillas (or whole wheat flour wraps if that's all you have)
• 1 avocado
• 1 handful cilantro (coriander) to garnish

Directions:

1. Mix all ingredients (except water) for sauce in a small bowl. Add small amounts of water and stir until you get it the consistency you like. Set aside.
2. Mix all ingredients for slaw in a medium bowl and set aside.
3. Cut tofu into small cubes. Heat frying pan with olive oil. Once hot, add tofu and fry for 3-4 minutes. Add dash of soy and honey, Turn up and cook until all cubes are nice and seared on all sides.
4. Slice up avocado and cut some cilantro for garnish.
5. Heat corn tortillas in oven or microwave. 
6. Serve with slaw, then tofu, avocado, sauce and cilantro.
7. Enjoy!!

Fletcher enjoying the leftover avocado

Thai Cashew Quinoa Salad with Ginger Peanut Dressing

So I'm absolutely addicted to quinoa right now... I know, I know, I'm a walking Vancouver cliche. (currently in Australia but started this obsession last year in Vancouver). I have found ways to incorporate it in almost every meal... with yogurt for breaky, with salad for lunch and with whatever I have left for dinner. Is there a harm in too much quinoa? I'm going to Google that right now.

Anyway, I found this recipe on Pinterest this week and had to try it. I love any Thai food, especially peanut sauce so this was a winner. I added a few extra things and I think they worked well. Let me know how it goes!

Ingredients

• 2 cups cooked quinoa
• 2 cups shredded red cabbage 
• 1 red bell pepper, diced
• 1 cup shredded carrots
• ½ cup chopped cilantro
• ¼ cup diced green onions
• ½ cup cashew halves or peanuts (roasted is good)
• 1 cup edamame (or frozen peas)
• 1 cup chickpeas
• Fresh lime, for a bit of tang

For the dressing:

• ¼ cup natural peanut butter
• 2 teaspoons freshly grated ginger
• 3 tablespoon soy sauce
• 1 tablespoon honey (or agave)
• 1 tablespoon red wine vinegar
• 1 teaspoon sesame oil
• 1 teaspoon olive oil
• Water to thin, if necessary

Instructions

1. To make dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water. I had to add a few teaspoons and then make more dressing also. You need to make sure you have enough dressing to cover all quinoa. 
2. Put quinoa (must be cooled down) in large bowl. Add in dressing so it covers all quinoa and mix well. (have a taste to ensure you have enough dressing!)
3. Next fold in red pepper, onion, cabbage, carrots, chickpeas, edamame, cilantro and any other veggies into the quinoa. 
4. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges if desired.

Adapted from: Ambitious Kitchen

Chicken Pad Thai made with Spaghetti Squash

This is our first post in what is hopefully going to be one post a week for a year. We wanted to capture some of the dishes we are creating so our family and friends could have the recipes. Our hope is to make dishes that are unique, delicious and somewhat healthy.

The first dish is something that I found when I Googled "chicken" and "spaghetti squash". I absolutely love Pad Thai and this really seemed like something that could be amazing. The result was delicious.

Ingredients:
1 large spaghetti squash

1 cup bok choy (diced)

1 cup carrots (thinly sliced)

2 cooked chicken breast, chopped

1 clove garlic, minced

1/4 cup chicken broth

2 tbsp peanut butter

1 tbsp rice wine vinegar

1 1/2 tbsp soy sauce

1 red chili pepper

Garnishes:

2 tbsp dry roasted peanuts, chopped

green onions (chopped)

cilantro

lime wedges

Directions:

Cut spaghetti squash in half lengthwise. If you are having difficulty cutting it, try microwaving for a minute or two, whole. Scrape away the seeds. Place on foil covered cookie sheet and season with salt and pepper. Roast on 350 degrees for 40-60 minutes. Remove, let sit 5 minutes and then "shred" the squash with a fork.

In a large nonstick skillet coated with cooking spray, sauté garlic for 1 minute. Add the bok choy and carrots and sauté over medium-high heat for 3 minutes. Remove to a plate. Add chicken broth, peanut butter, soy sauce, rice vinegar and red chili pepper to skillet. Heat until smooth. Return veggies to the pan, as well as the spaghetti squash. Add in chicken, and heat over medium heat for 5 minutes or until sauce has coated all.

Divide among 2 plates/bowls and top with peanuts, cilantro, green onion, and lime wedge.

Enjoy!

Check out my latest recipe:  Sweet Potato Tacos with Orange/Ginger Slaw

LIST OF OTHER RIDICULOUSLY DELICIOUS RECIPES FROM ME! :)

Wants to see another awesome Spaghetti Squash recipe? http://stuffweate.blogspot.ca/2012/03/spaghetti-squash-with-chicken-meatballs.html