Vegan Rice Noodles a la Eric: Fast Vegan Recipe

*Prep time: 8 mins  *Cook Time:  20 minutes  *Serves: 3

Vegan Rice Noodles a la Eric

Ingredients

1 package extra firm tofu, pressed and cubed

1 package thin rice noodles

Your choice of: 

baby corn, water chestnuts, sliced shitake mushrooms, bean sprouts, chinese broccoli, straw mushrooms

2 tbsp sesame oil

1/4 tsp onion powder

1 tbsp minced garlic

3/4 cup vegetable broth

2 tbs soy sauce

1 tsp sriracha sauce

Step 1: Fry cubed tofu in 1-1.5 tbs sesame oil for 8 mins over medium high heat, pressing down with a spatula regularly to push out any excess moisture. 

Step 2: Add veggies, soy sauce, garlic, onion powder, & sriracha sauce to pan. Fry 10 minutes. 

Step 3: While that is frying soak your rice noodles in hot water for 8 mins.

Step 4: Add vegetable broth and drained rice noodles to your fry pan. Add remaining 1/2 tablespoon sesame oil, mix well and fry until most of the vegetable broth has evaporated. 

Step 5: Toss and serve.

This is a recipe I stole  from my friend Eric and toyed with a bit. 

It is a new staple of mine: super quick and yummy. 

Many thanks Eric, you are a man of many talents. All of which I will steal. 

Vegan Hot Baked Cinnamon Apples: Breakfast Brunch Recipe

*Prep time: 30 mins  *Cook Time:  45 minutes  *Serves: 4-6

Vegan Hot Baked Cinnamon Apples

Ingredients

10 cored pink lady apples, peeled and sliced thin

2 tsp cinnamon

1 cup brown sugar

3 tsp. lemon juice

a dash of salt

Step 1: Preheat oven to 375. 

Step 2: Place peeled & cut apples into a large mixing bowl. Gently mix all ingredients together.

Step 3: Move the apples to a non-stick pan.

Step 4: Bake for 45 minutes, stirring the apples every 15 mins. 

These are wonderful for breakfast or brunch. This is one of my hubby's favorite recipes. 

Enjoy! 

Vegan Gluten Free Orange and Cranberry Muffins

{Vegan!} GF Orange and Cranberry Breakfast Muffins

*Prep time: 20-25 mins  *Cook Time:  18 minutes 

GF andVegan?

I'll admit, they don't sound all of that amazing. 

Open your mind, give them a try- be surprised. 

Ingredients

1/2 cup mixture of dried cranberries and cherries

2 cups all purpose GF flour

(I used Bob's Red Mill brand. Most groceries have it, even my local Wal-Mart) 

1 Tbsp brown sugar

3/4 tsp xantham gum

(also Bob's Red Mill from Wal-Mart) 

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 tbsp cornstarch

1 cup almond or soy milk

juice from 1 orange

1/3 cup vegetable oil

1tsp vanilla extract

1tsp almond extract

Step 1: Preheat oven to 400. Line muffin pan with liners or grease muffin pan well. 

Step 2: Simmer cranberries/cherries in water 3 mins, set aside still in water.

Step 3: Mix dry ingredients together {including orange zest}

Step 4: In a separate bowl mix all of the wet ingredients. 

Step 5: Mix wet ingredients with dry. Drain berries then fold into batter. 

Step 6: Fill muffins 2/3 full.

Step 7: Bake 15 mins

These are perfect for breakfast. They are hearty , 

delicious and not overly sweet. 

Enjoy!