UPDATED: Tempeh Stir Fry, Scallion Pancakes & Peanut Ginger Sauce

I’ve been thinking about these dishes since I posted them back in April because I wanted to be able to provide fully written out recipes, not just links to show you where my inspiration came from! I’ll definitely still do that, as I often find inspo from Instagram and the NYT Cooking section, but one of my goals with this blog is to be able to provide simpler, healthier versions of those dishes.

So, this post is just that. I revisited these dishes and made tweaks that I think will really help! I switched from using tofu to tempeh because I find tempeh easier to prepare & cook, and it’s also fermented soy, which my body handles better.

Also, this peanut sauce… you won’t be able to stop yourself from just eating it with a spoon and nothing else.

Scallion Pancakes:

• 2 large eggs

• 1/2 cup milk of your choice (if using nut milk, use unsweetened/unflavored)

• 1 TBS low-sodium soy sauce or shoyu

• 1 inch piece fresh ginger, chopped finely

• 1 1/4 cup almond flour (or flour of choice)

• 1/4 tsp baking powder

• 1/2-1 bunch scallions, chopped (if you love scallions like me, you’ll use entire bunch!)

• 1-2 TBS coconut oil, for cooking

Method for Scallion Pancakes:

Whisk eggs, milk, soy sauce and ginger together in a large mixing bowl. Add in flour, baking powder and scallions, and mix with a spatula until thoroughly combined.

Heat skillet over medium heat, and melt 1 TBS coconut oil to start. Using a 1/3 cup measure, scoop pancake batter onto skillet. Cook for 2-3 minutes on one side, and flip. You’ll know when it’s ready to flip because little bubbles will form on the edges of the pancakes. Repeat, and remove pancakes from skillet once cooked all the way through.

You may need to re-grease the pan, if your stovetop gets really hot, really quickly like mine does, so that’s why I included the extra 1 TBS of coconut oil in the ingredients.If you’re using 1/3 cup measure, you’ll be able to make 6-7 large pancakes. Totally up to you, but using a measuring cup ensures the same sized pancake every time!

Set aside with foil lightly covering until you’re ready to serve dinner.

Peanut Sauce (inspired by NYTCooking):

• 3 TBS creamy peanut butter

• 1 TBS rice wine vinegar

• 3 tsp low-sodium soy sauce or shoyu

• 3 tsp maple syrup

• 1 tsp ground ginger

• 1/4-1/3 cup water

• 1 tsp Sriracha (optional)

Method for Peanut Sauce:

In a small mixing bowl, pour in peanut butter, vinegar, soy sauce, maple syrup, ground ginger, and optional Sriracha. Add in a little of the water, mix slowly with a spoon, and continue to add water until desired consistency, which should be thick but pourable. This makes enough to serve 2, with some for leftovers!

Set aside until you’re ready to serve.

Tempeh Stir Fry:

• 1 package tempeh, cut into bite-size pieces

• 1 package frozen stir fry veggies, thawed a little bit

• 1 TBS sesame seeds

• Salt to taste

• 2 TBS coconut oil, for cooking

Method for Stir Fry:

In a large pan, heat coconut oil over medium heat.

Add tempeh to pan, and cook to brown on all sides, about 8-10 minutes. Add in veggies, sesame seeds and salt, and toss. Cook everything together for another 5-7 minutes, until veggies are cooked and a little browned. Depending on how hot your stovetop gets, this could take longer.

Serve stir fry, pancakes and peanut sauce together and enjoy a healthified takeout meal!

For My Plant-Based Friends: Scallion Pancakes & Tofu Stir Fry

I like to say that the first thing I learned how to cook was pancakes. Not from scratch, but from the box, adding an egg, some milk, some oil. I was mesmerized at how they’d puff up on the skillet, and what a work of art it was to flip one without any splatter.

I also like to say that the first “real” thing I learned how to cook was stir fry. I was in middle school, and not in my own kitchen but a friend’s, we’d cube up tofu, chop some green peppers and onions, cook it in some oil, and then douse our stir fry with teriyaki sauce. While I have fond memories of this dish, I’ve since learned that there are many other ways to make stir fry… perhaps a bit healthier without the bottled teriyaki sauce, but I’m inclined to say that I wouldn’t be where I am today without this original dish.

It’s fitting that two of my “firsts” in the kitchen, and some of my favorites, come together for this super quick weeknight meal that also utilizes freezer ingredients and really, anything you have on hand that may be going bad soon.

See new post for updated scallion pancake recipe!

Here’s what you’ll need to make Tofu Stir Fry with Peanut Ginger Sauce:
Makes ~4 servings (you know I love me some leftovers)

Stir Fry:

• 1 package firm tofu, drained completely & cubed

• Literally any vegetables you want… my favorites include broccoli, bell pepper, onion, mushrooms, and snap peas. I buy bags of frozen stir fry mix to make this SUPER easy, but you can also use any vegetables in your fridge that may be going bad, or if you have any frozen vegetable, that works too. Seriously, the possibilities are endless and I’m really not here to tell you what veggies work in a stir fry because I just want you eat your veggies…

• 1-2 TBS coconut oil, or another high-heat oil such as avocado oil. Stir fry is meant to be cooked over high heat, very quickly, so you want to choose an oil with a high smoke point, meaning it can be heated to a high temperature without smoking and burning off.

See new post for updated peanut sauce recipe!

Method:

In a large skillet over medium heat, heat oil until shiny. Drop in tofu and cook to your liking - it can be totally browned on all sides or it can be slightly browned. Add veggies and cook together until veggies are cooked through - ideally, they should be fork-tender. This should take about 10 minutes or so!

Serve alongside scallion pancakes and fresh peanut ginger sauce (I could eat this by the spoonful).

Fiesta Tempeh Wraps (The Runner Up!)

Remember that Instagram poll from last weekend? No? That's OK. I was having some serious takeout cravings but decided to take to the kitchen instead! The beef lettuce wraps won (see the previous post for those delightfully colorful morsels) but I want to help out my non-meat-eaters too!

Here's what you'll need to make my fiesta tempeh wraps [makes enough for a single meal & lots of leftovers!]:

Fillings:

• 2 TBS olive oil (split; for the pan)
• 1/2 red onion, chopped
• 2 small zucchini squash, chopped
• 1 clove garlic, diced finely
• 1 tsp cumin, split
• 1 tsp smoked paprika, split
• Salt to taste
• 1 8-ounce package unseasoned tempeh, sliced into 1/2-inch thick pieces (see picture for reference)
• Refried black beans (I bought a 15-ounce can refried black beans and what I didn't use, I put into tupperware for meals during the week)

Toppings:

• Sliced radish
• Sliced avocado
• Chopped cilantro
• Sliced lime

Wraps:

• Any kind you want! I used 2 Siete almond flour wraps per meal—you can find these at Whole Foods or small health food stores

Method:

In a large skillet or sauté pan over low-medium heat, heat 1 TBS olive oil. Add red onion, zucchini, garlic, 1/2 tsp cumin, 1/2 tsp paprika, and salt. Cook until the onion and zucchini are soft, about 5-7 minutes, depending on the strength of your burner. When the onion and zucchini mixture is cooked (soft and almost caramelized), transfer into a bowl and set aside. This makes about 1 1/2 cups cooked zucchini.

With the pan still over low-medium heat, add the remaining 1 TBS olive oil to the pan. Place tempeh slices in the pan, close to each other but not touching. If it doesn't all fit, no worries, you can repeat the cooking process with remaining tempeh.

Cook on one side for 3-4 minutes until browned, then with a pair of tongs, flip each slice over and cook on the other side for 3-4 minutes until browned. Add remaining 1/2 tsp each of cumin and smoked paprika, and salt to taste. When tempeh is browned on both sides, transfer to a plate and set aside. 

Now it's time to prepare the wraps! Place two wraps on a plate. Spread 1 TBS refried black beans on each wrap, leaving room around the edges. Add as much or as little zucchini mixture on to the wraps as you want, or you can have it on the side. Add 2-3 slices of tempeh to each wrap, and top with sliced radish, avocado, and cilantro. Squeeze wedge of lime over wraps to finish them off!

What's awesome about these wraps is having all of these different components that you can use to make different meals... try breakfast-for-dinner wraps with refried black beans, scrambled eggs, and zucchini; or a deconstructed taco salad with sliced tempeh, refried black beans, avocado, and radishes served over greens. The possibilities really are endless!

The Instagram Poll Has Spoken: Spiced Beef Lettuce Wraps

Me again, emerging from the heat wave that took over NYC last week and feeling motivated to spend time over a hot stove/in a hot little kitchen. After the most amazing day exploring Brighton Beach & Coney Island yesterday, all I wanted to do was bring back that fresh, summer feeling back into my meals. 

I took to Instagram to see what you wanted to see & eat—I offered one vegan option and one not-vegan option, and while the non-vegan option won, I'm still going to provide both recipes!

I'm not vegan—I've found that eating some quality meat & fish is best for my body & for feeling my best—but I do try to eat lots of plant-based meals during the week. But, not this week ;)

Here's what you'll need to make these lettuce wraps with sweet & spicy slaw:
[makes 3-4 servings, if you're measuring about 1/2 cup beef per person, or ~4oz]

Beef Filling:

• 1 lb ground beef [preferably grass-fed, grass-finished]

• 4-5 green onions, chopped

• 1 garlic clove, chopped

• 1 TBS coconut oil

• 1/2 tsp ground coriander

• 1/2 tsp ground turmeric

• 1/4 tsp garlic powder

• 1/4 tsp ground ginger

• 1 tsp Sriracha [or more to taste]

• Salt & pepper to taste

Sweet & Spicy Slaw Topping:

• 1 cup shredded carrots [I bought pre-shredded, it's so much easier]

• 1/2 cup thinly sliced jicama

• 1-2 large radishes, thinly sliced

• Juice of 1 small lime

• 1 TBS tamari [or soy sauce]

• 1 tsp Sriracha

• 1 tsp maple syrup

Lettuce Wraps:

• Butterhead lettuce, or romaine hearts

Method:

In a large sauté pan or skillet over low-medium heat, sauté green onions and garlic until soft, about 2-3 minutes. Add in ground beef, and break it up with your cooking spoon [I like to use wooden spoons] so that it can cook evenly in the pan.

Add in spices, Sriracha, and salt/pepper to taste, mixing it in with the beef to make sure it's thoroughly combined. Continue to break up the meat as it cooks. It will take about 10-15 minutes, depending on your stove top, to get the meat completely browned & cooked through. 

While the beef cooks, you can prepare the slaw ingredients. In a small mixing bowl, add in all slaw ingredients and toss with tongs or a spoon to coat evenly. Make sure you taste it—you can add more Sriracha or more maple syrup, depending on how spicy or sweet you like it!

When the beef is done cooking, turn off the stove and take the pan off the heat to let the mixture cool a bit [you can simply move the pan to another burner]. Rinse your lettuce and pat dry with a paper towel [no one likes a soggy wrap].

Lay down a couple of pieces of lettuce on your plate, fill with beef & top with slaw, and garnish with black sesame seeds or any other topping—you can try avocado, chopped cashews, or more Sriracha and tamari!

Hungry yet? Raise your hand if you can't wait for dinner tomorrow!

Rainy Day? Ravenous? Ragu!

I'm all about keeping things simple when it comes to cooking, and this dish is no exception. After a long day at work, all I wanted to do was curl up on my couch and binge How To Get Away With Murder (I wait 'til the full seasons are on Netflix, no spoilers!). It was also a Monday, and ugh, Mondays.

But sometimes, adulting requires you to do things you don't want to do, so I rolled up my sleeves and got into the kitchen. And it was soooo worth it! This ragu is quick—30 minutes, and I actually mean it—and is great over pasta, farro, or just some greens.

Here's what you'll need to make my Spicy Ragu (serves 1-2 for dinner, with leftovers):

• 1 lb 80-20 ground beef ("80-20" refers to fat ratio; preferably grass-fed, grass-finished—healthier & better for the environment!)
• 1 14oz can diced tomatoes
• 2 large cloves garlic, finely chopped
• 1 small shallot, finely chopped
• 1 TBS red chili flakes (give or take, depending on your spice-tolerance)
• 2 tsp each of fennel seeds, dried basil, oregano
• 1 tsp smoked paprika
• 1/4 cup white wine of your choice
• Salt & pepper to taste
• 1/4-1/2 water, if needed
• Olive oil for the pan
• 2 cups baby spinach
• 1/2 cup peas, frozen or fresh

Instructions:

In a large saute pan (1-2 inches deep), heat olive oil over medium heat. Add garlic and shallot to the pan, and cook until soft, about 1-2 minutes.

Add ground beef and cook until just browned, about 5-7 minutes. If there's a lot of fat in the pan, you can scoop it out, but there shouldn't be too much if using 80-20 beef. Add in diced tomatoes, all spices, white wine, salt and pepper, and combine completely. Cover, lower heat to low-medium and let sauce simmer for 15-20 minutes. Stir once in the middle of this time, and add water to thin the sauce, if needed. You can also add wine instead, if you prefer!

After the sauce is done simmering, turn off the heat, and stir in spinach & peas. The spinach will wilt very quickly, and the peas will retain their firmness and color. Serve immediately, or let cool completely before storing to refrigerate/freeze.

The Ultimate Breakfast Hack: Frozen Fruit Baked Oatmeal

I try to buy local, in-season produce when I can, but last-minute plans and little energy after a long day of work and a post-work yoga class can easily sabotage my efforts to use fresh produce in the proper amount of time. While exaggerated, that meme of the avocado that's ripe at 6:00pm and rotten at 6:02pm explains my frustration of buying and using fresh produce, especially fruit!

Life hack? Stock up on frozen staples for future meal-prep ease! Buy frozen fruits like berries, and veggies like peas and broccoli florets. I love adding frozen berries to smoothies and frozen peas to any stew-like dish I make. Frozen produce helps make meal prep easier because you're not running to the grocery store for those select, fresh items. You'll save a little money too, as frozen produce can be purchased at any time during the year, and fresh, out-of-season produce is often quite expensive. 

By no means am I suggesting you replace all fresh fruits and vegetables with their frozen counterpart. Fresh produce, when locally grown and in-season, contains important vitamins & minerals to support health. However, if you're in the middle of a long winter, grabbing frozen produce can help save money and still add some of those vital nutrients into your diet, like vitamin C to ward off that pesky cold.

Here's what you need to make my Mixed Berry Baked Oatmeal (makes 4-6 large breakfast servings)

Wet:

• 1 ripe medium banana
• 2 cups frozen, mixed berries, split into 1 cup portions
• 1/4 cup maple syrup
• 1/2 cup almond milk (or nut milk of choice)
• 1 teaspoon vanilla extract
• 2 eggs

Dry:

• 2 cups rolled oats
• 1/2 cup coconut flour
• 1/4 cup unsweetened shredded coconut
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt

Instructions:

Preheat oven to 350 degrees F. Grease an 8x8 baking dish with ghee (you can also spray non-stick cooking oil) and set aside.

In a blender or food processor, puree banana, 1 cup frozen berries, maple syrup, almond milk, and vanilla until smooth. Pour into a large mixing bowl. Add eggs and whisk until thoroughly combined.

Add in all dry ingredients—oats, coconut flour, shredded coconut, cinnamon, baking powder, salt—and mix until thoroughly combined. Finally, add in remaining 1 cup of frozen berries and mix until they're evenly distributed throughout mixture.

Pour mixture into baking dish, making sure mixture is level. Bake for 35-40 minutes, until edges are slightly browned and middle is no longer soft—you can lightly touch top of oatmeal to determine if it's still "gooey" inside.

Serve immediately for a sweet snack, topped with coconut yogurt or a scoop of almond butter, or store in air-tight containers for your weekly breakfast meal prep. Oatmeal will last 3-5 days in the fridge.