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Vegan Udon Noodle Stir Fry

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Can’t decide what’s for dinner? Look no further than this quick-and-easy recipe for a deliciously savory stir-fry with nutritious vegetables and protein. These noodles work wonderfully for lunch leftovers and satisfy cravings for takeout noodles, without sacrificing any flavor. If you’re a meat eater, any meat protein could easily be substituted in. 

Ingredients:

1 8 oz package of udon noodles

1 6 oz to 8 oz package of plain seitan (or homemade seitan)

2 carrots

2 heads of baby bok choy

1 bunch of spring onions or scallions

4 cloves of garlic (pre-minced is fine)

6 T tamari 

2 T sesame oil

1 tsp sugar

½ tsp ground ginger

 

Instructions:

In a medium-sized pot, bring 3 cups of water to a boil while you prepare your vegetables. 

Thinly slice your green onions and set them aside in the refrigerator. 

Peel and mince your garlic if you’re not using pre-minced. Set aside. 

Wash your carrots and baby bok choy. 

Peel your carrots and julienne them, then set them aside. 

Chop the leaves of your baby bok choy into strips about ½ inch wide and set aside. 

By the time you’ve finished prepping your vegetables, the water in your pot should be boiling. Add your noodles and set a timer for 6 minutes. 

In a large pan, add 1 tablespoon of sesame oil and garlic. Cook on medium heat until the garlic becomes golden and fragrant, about 1-2 minutes, stirring occasionally. 

Add your carrots and seitan. Sauté them for 2-3 minutes, until they begin to soften. Then toss in your baby bok choy and cook for 2-3 minutes. Stir occasionally. 

When the timer for your noodles goes off, turn off the heat and strain them. Add them to your pan, but don’t stir them right away. 

In a measuring cup, add your tamari, sugar, ground ginger, and 1 tablespoon of sesame oil. Whisk until combined, then add it to your pan. 

Stir the dish until the sauce evenly coats the noodles, then turn the heat up to medium-high and cook for another 5 minutes to allow some of the noodles to crisp up. 

Garnish with your spring onions and serve. Enjoy!

 

Vegan Linzer Cookies

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These festive Linzer cookies can be cut into any shape you’d like; snowflakes for winter, flowers for spring, or hearts for Valentine’s Day like we’ve done for this batch. Subtly sweet and buttery, they pair wonderfully with any flavor of jam or fruit preserves sandwiched between them. Whether you dust them with powdered sugar or leave them plain, they make for a delightful treat for you or your valentine to enjoy. 

 

Ingredients:

12 T vegan butter (room temperature)

½ cup granulated sugar

1 tsp lemon zest

1 tsp vanilla extract

1 ⅓ cup all-purpose flour

¾ cups almond flour

¼ tsp salt (omit if you’re using salted vegan butter)

A jar of jam or fruit preserves for filling

Powdered sugar for decorating

Instructions:

Preheat your oven to 350°. Prepare two large baking sheets with parchment paper and set aside. 

Zest about ½ of your lemon into a large mixing bowl. This will come out to about a tablespoon, or a little more depending on the size of your lemon. 

Add your vanilla, sugar, and room temperature vegan butter to the large bowl with your lemon zest. 

Beat until well combined and the mixture is light and fluffy. Set aside. 

In a medium mixing bowl, sift together your flour, almond flour, and salt if you’re using unsalted vegan butter. 

Add your dry ingredients to your wet ingredients and mix until they’re just combined. Be careful not to overmix, or your cookies will turn out chewy rather than crunchy. 

Divide your dough in half and set it, covered, in the refrigerator for 10 minutes. If you want to move quickly, you can also put it in the freezer, but only for 5 minutes at a time. Either method will help the butter firm so your dough won’t be a greasy mess while you’re trying to roll it. 

Prepare a surface to roll your dough and sprinkle flour on it and the rolling pin. 

Remove your dough from the refrigerator and roll it into a ⅛ inch thick sheet. 

Cut the dough into shapes using a cookie cutter and repeat until you’ve used as much dough as you can. 

After you’ve cut all your cookies, cut a hole in the center of half of them. You can do this using another cookie cutter, or if you don’t have one small enough, other circular objects in your kitchen such as a bottlecap. Additionally, if you have an uneven number of cookies, I recommend leaving them uncut in case some of your other cookies don’t turn out. 

Assemble your cookies on your prepared baking sheet and bake them for 10-15 minutes, or until the edges begin to turn brown. Every oven is different, but I recommend setting a timer for 12 minutes to see how they’re coming along. The cookies you’ve cut holes into will take less time to bake and I recommend checking on them after 10 minutes to ensure they get too brown. 

Once they’re done, set them on a cooling rack and let them cool completely before you fill and decorate them. 

When they’ve cooled, use a fine sifter to sprinkle powdered sugar on top of the cookies you’d cut a hole in the center of. 

Then, on the underside of each cookie you didn’t cut a hole in the center of, scoop about a tablespoon of jam or preserves and spread it evenly. 

Very carefully, place your sugar-dusted cookies on top of your jam-covered ones and gently press them together so they’ll stick. 

Enjoy! 

Za’atar Lamb Shanks & Roasted Potatoes

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Sharing a delicious meal with your special someone is a wonderful way to celebrate Valentine’s Day, or any day that’s special to you. These oven-roasted, za’atar-crusted lamb shanks are the perfect main course for those who have a little extra time on their hands. This recipe may seem difficult, but the only real obstacle is making sure you start cooking early. Once you get the lamb in the oven, it does most of the work with only a few check-ins.

We’ve included a recipe for roasted potatoes as a suggested side, which you can cook alongside the lamb shanks as they’re finishing up. If you’d like a wine to accompany your meal, or a red we’d recommend a Bordeaux or a Chianti. The Bordeaux Rouge from Chartron La Fleur, or Badia a Coltibuono’s Chianti Cetamura would both pair well with this meal. If you prefer white wine, Gai’a Wines’ Monograph Moschofilero would be an excellent choice. All these wines can be found in our wine section towards the back of the store, in addition to many other wonderful selections. No matter what you pair this recipe with, you’re sure to impress your date and enjoy a lovely meal.

 

Ingredients:
2 lamb shanks, thawed
2 T oil of your choice (sunflower, olive, etc.)
2 T salt (or to taste)
6 T Za’atar (feel free to use more if you need to)
6 cloves of garlic
1 cup vegetable broth

For the potatoes:
1 yellow onion
1 bag of small golden potatoes
2 T oil (sunflower, olive, etc.)
1 T dried rosemary
1 T za’atar (if desired)
Salt and pepper to taste

Instructions:
Preheat your oven to 450°.

Peel your garlic cloves, but only the paper-like husk of the garlic. Leave the innermost peel on and set them aside.

Place your lamb shanks in a large oven-safe roasting pan. It should be deep enough that the lamb shanks are not peeking over the sides of your pan.

Add half your oil, garlic, salt and za’atar to your lamb shanks. Rub the seasonings on them evenly and flip them. Repeat on the opposite side. Make sure to cover every part of the shank with seasoning.

Roast the lamb shanks in the oven for 20 minutes uncovered, then take them out and turn the temperature down to 325°.

Being careful not to burn yourself on the hot pan, wrap your pan in several layers of aluminum foil. Make sure there is no way for air to enter the pan. I recommend 3-4 layers of foil to keep it well-insulated and cover all the sides.

Place it back in the oven and cook for 2 hours.

After 1 ½ hours have passed, get started on your potatoes.

Prepare a large baking sheet with parchment paper. Set aside.

Cut your onion into large slices and lay them on the baking sheet. Cut your potatoes in half and add them to the baking tray.

Add your oil, rosemary, za’atar, salt, and pepper to the tray and shuffle all the ingredients until everything is well distributed.

Put your potatoes in the oven with your lamb. They will cook alongside it until everything is done.

After your lamb has been in the oven for 2 hours, remove it and leave the potatoes in the oven. Turn the oven temperature up to 400°.

Remove the foil from your roasting pan and pour in the vegetable broth. Set it in the oven and cook for another 15 minutes.

Once the 15 minutes is up, remove your lamb and allow it to cool a little before serving. If your potatoes look done to your liking, take them out of the oven as well. If you think they need a little more time, leave them in for another 5 minutes.

Plate your lamb and potatoes, pour a delightful beverage, and enjoy your meal.

Potato Leek Soup

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There’s nothing like settling in with a hot bowl of soup to warm you up during the coldest time of the year. This wonderfully savory and smooth potato leek soup will certainly do the trick, plus it’s vegetarian and can be made vegan. We hope you enjoy this comforting soup during the cold months ahead.

Ingredients:

2 lbs. yukon gold potatoes

6 cups vegetable broth 

4 leeks 

3 garlic cloves

1 tsp salt

½ tsp dried thyme

¼ tsp black pepper

½ cup plain greek yogurt (optional)

 

Instructions:

Begin by preparing your vegetables. Chop and clean your leek. You can do this by chopping your leek in half lengthwise, stopping where the fronds start emerging from the stalk. Turn the leek over on its side by 90 degrees and chop again, cutting it into 4 segments. Fan out the sections on the inside of the leek, using the fronds as a handle. Wash out any dirt inside the leek. Press the sections back together and chop finely. Set aside. 

Wash and peel your potatoes. Chop them into chunks and set aside. 

In a large stockpot, add your oil and leeks. Cook them for about 10 minutes, stirring occasionally to cook them evenly. Add your garlic, thyme, salt, and pepper and cook for another 5 minutes. 

Pour in your vegetable broth and potatoes. Bring the pot to a boil, then reduce the heat to medium and cover with a lid. Let it simmer for 30-40 minutes, stirring occasionally to keep things from sticking to the bottom of the pot. 

Once your soup has finished simmering, remove from heat and allow it to cool 10-15 minutes. 

Using an immersion blender, food processor or a regular blender, blend the soup until smooth.

Note: You may have to do this in batches depending on the size of your blender or food processor. If you are using a blender, I recommend waiting until the soup has completely cooled before blending, as the pressure of a hot liquid in a sealed blender can be dangerous and cause your blender to leak or possibly explode. You can then reheat the soup in the pot before serving. 

Stir in your yogurt, if using, and serve. Enjoy!

 

 

Cozy Pumpkin Chili

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Need something to warm you up as the temperature outside begin to drop? This cozy pumpkin chilly embodies all the flavors of fall and is warming enough to take you through the winter chill.

 

Ingredients:

  • 2 tablespoons of extra-virgin olive oil
  • 1 zucchini, chopped
  • 1 small yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 jalapenos, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 (14.5 ounce) can fire roasted diced tomatoes with their liquid
  • 1 (15 ounce) can of organic pumpkin puree
  • 1 cup of water
  • 1 tablespoon of chili powder
  • 1 teaspoon of cumin
  • ½ teaspoon salt
  • Dash of pepper
  • ½ (15 ounce) can of kidney beans
  • ½ (15 ounce) can of garbanzo beans
  • 4 links of chicken sausage, chopped (optional)

 

Directions

  1. Add oil to a large pot and heat over high heat.
  2. Add the chopped onion, bell pepper, jalapenos, garlic, and zucchini stirring until tender.
  3. Add the chicken sausage into the pot. Cook until lightly browned.
  4. Then, add in the tomatoes, pumpkin, water, chili powder, cumin, salt, and pepper and bring to a boil.
  5. Add the kidney beans and garbanzo beans and reduce the heat (medium low).
  6. Cover the chili and stir every few minutes for about 30 minutes, until it is nice and thick.

 

Guest Bloggers: James Madison Dietetics
Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Emily Salvaggio, and Taylor Singleton

 

Party Cheese Crisps

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Are you sick of the same old party snack? These loaded cheese crisps are the perfect finger food for your next party! It only takes 5 simple ingredients to create these satisfying snacks and it’s an excellent way to have a change from the same old mundane bag of chips! Pair them with your favorite dips or just have them alone and the perfect finger food for your next party! It only takes 5 simple ingredients to create these satisfying snacks and it’s an excellent way to have a change from the same old mundane bag of chips! Pair them with your favorite dips or just have them alone and enjoy!

Cilantro Cheddar Crisps

Ingredients:

  • 12 tbsp shredded cheddar cheese
  • 1 tbsp chopped cilantro
  • ¼ tsp garlic powder
  • ¼ tsp black pepper  
  • ¼ tsp red pepper flakes

Instructions

  1. Preheat oven 350 degrees
  2. Place parchment paper on a baking pan
  3. Mix all of the ingredients together in one mixing bowl
  4. Place about 1 slightly overflowing spoonful of the cheese mixture on the baking pan to make one crisp, repeating this 11 times making a total of 12 crisps
  5. Place in the oven for around 6-7 minutes, or until the edges are brown
  6. Leave them to cool  

Pepperoni Pizza Mozzarella Crisps

Ingredients:

  • 12 tbsp shredded mozzarella cheese
  • 1 tbsp pepperoni, diced
  • ½ tsp basil (fresh or dry)
  • ¼ tsp garlic powder
  • ¼ tsp onion powder

Instructions:

  1. Complete the same steps as above

GuestBloggers: James Madison Dietetics
Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Emily Salvaggio, and Taylor Singleton