Halibut Tacos

This recipe for Halibut Tacos is a recipe my middle son created, and made for my husband and I for dinner.

These tacos are absolutely delicious, and are simple to make too!

Enjoy!

Halibut Tacos

Serves 6

Ingredients:

1-2 lbs. Halibut

2 Tbsp. Olive oil
Old Bay Seasoning, to taste
Corn or flour tortillas

Red onion, chopped

Cilantro, chopped

Salsa or Siracha Sauce

Fresh lime wedges

Instructions:

1. Cook halibut in olive oil over medium heat until flaky.  Excess water and oil should cook off.
2. Sprinkle halibut generously with Old Bay Seasoning, to taste.
3. Heat corn or flour tortillas on each side in a small pan, without oil.
4. Spoon halibut into tortillas.  The above photo shows two corn tortillas per taco, so that the tacos won't fall apart as easily.
5. Sprinkle with raw red onion and cilantro.
6. Serve with salsa or Siracha sauce, and fresh lime.

Grilled Tofu Steaks

These delicious tofu steaks have been a regular barbecue dish in our home this summer.  They're also my non-vegan husband's favorite tofu dish. ☺

I grill them alongside a favorite veggie for a simple, healthy, and tasty meal.

Tonight, my husband and I enjoyed them with grilled broccoli and brown rice.  My husband likes to add a little extra tamari sauce to his tofu and rice.  Both tamari sauce and soy sauce add a rich umami (meaty) flavor to any dish.  We prefer tamari sauce because it's less salty than soy sauce, and has a thicker consistency.

Enjoy!

Grilled Tofu Steaks

Makes 4 Steaks

Ingredients:

Marinade:

2 garlic cloves

1/4 cup olive oil

2 Tbsp. soy or tamari sauce

2 Tbsp. vegan Worcestershire sauce

2 Tbsp. balsamic vinegar

1 Tbsp. maple syrup

3 tsp. ground pepper

2 tsp. dry rosemary leaves spice

~~~

16 oz. extra-firm tofu, pressed (see the kitchen note at the bottom of the page of this post, if unsure about pressing tofu)

Instructions:

1. For Marinade: Mince garlic, then mix with remaining ingredients in a shallow dish.
2. Cut pressed tofu into 4 steaks, then add to marinade and place in refrigerator for 4 hours, flipping occasionally.
3. Oil barbecue grill and sear tofu steaks over direct medium heat for 10 minutes on each side.  Use a thin stainless steel spatula to flip.  Tofu will be firm, and show char marks when done.

Recipe adapted from VBQ: The Ultimate Vegan Barbecue Cookbook

Buffalo Tofu

Buffalo Tofu is a spicy vegan protein dish that can be grilled or baked, and easily accompanies many side dishes.  My husband and I might have it one night with brown rice and grilled veggies, or broiled asparagus; and the next night, the leftover tofu reheated, and tossed into a salad.

Tonight, I grilled and diced the tofu, then tossed it into a roasted butternut squash, kale, onion, and red cabbage salad, then added a little vinagarette dressing and roasted pumpkin seeds.  Yum!

I've broken this recipe out into four sections:

Ingredients, Marinade Instructions, Baking Tofu, and Grilling Tofu.  There's also a note about pressing tofu at the bottom of the page.  It might look a little complicated, but it's not.  It's really a pretty simple recipe once you decide whether you want to grill, or bake the tofu.

 Let me know in the comments if you have any questions, and enjoy!

Buffalo Tofu

Serves 3-4

Ingredients:

1 (14-15 ounce) block extra-firm tofu, pressed (see note below)

1/3 cup Frank's Red Hot Sauce

3 Tbsp vegan butter, melted

Marinade Instructions:

1. Whisk together hot sauce and melted vegan butter.
2. Slice pressed tofu into 4 steaks.
3. Marinate tofu steaks in hot sauce marinade for at least one hour in refrigerator, flipping occasionally.  If baking, marinate the tofu directly in your baking dish, for simplicity.

Baking Tofu:

1. Preheat oven to 400 degrees.
2. Bake tofu steaks in marinade for 30-35 minutes, flipping each one midway through baking.
3. The tofu is done when the marinade has been absorbed, and the tofu is brown and sizzling.

Grilling Tofu:

1. Oil grill and sear marinated tofu steaks over direct heat for 5-8 minutes on each side.  It's best to use a thin stainless steel spatula to flip tofu.
2. The tofu steaks will be done when they are firm, and show char marks.

Kitchen Note:  Tofu needs to be drained and pressed before using.  Open the tofu and drain off liquid.  Then press the tofu by placing a paper towel on a dinner-size plate, then place tofu on top of that paper towel.  Top the tofu with another paper towel, then weight the tofu down with another smaller plate.  Refrigerate until ready to use.

Pressing tofu looks something like this.

Recipe adapted from VBQ The Ultimate Vegan Barbecue Cookbook and the Show Up For Salad Cookbook.

Vegan Veggie Pizza

This is my favorite vegan veggie pizza recipe.  I typically make the no-knead pizza dough in the morning, and let it rise until dinnertime.  But if you're pressed for time, this dough will rise in as little as 20 minutes.  Add pizza sauce, your favorite veggies, bake, and then top with a little vegan parmesan cheese and fresh basil, and you'll have yourself a delicious vegan pizza for dinner tonight.
Enjoy!

Vegan Veggie Pizza
 Makes one 14"

Ingredients:

No-Knead Crust:
1 1/4 cup warm water
2 tsp active dry yeast
2 Tbsp flour
2 cups unbleached, all-purpose flour
1 tsp salt
1 tsp dried oregano
1/2 tsp garlic powder
2 tsp olive oil

Pizza Toppings:
Pizza sauce
Chopped garlic
Chopped yellow or red onion
Chopped green bell pepper
Sliced white mushrooms
Sliced tomato
Fresh basil
Vegan Parmesan (I like Follow Your Heart brand)

Instructions:

1. In a bowl, mix warm water, yeast, and 2 Tbsp flour.  Let sit for 5-10 minutes to activate.
2. Add 2 cups flour, salt, oregano, garlic powder, and olive oil.  Mix with a spoon until dough is soft and sticky.
3. Form dough into a ball, cover, and let sit in a warm place for at least 20 minutes.
4. After dough has risen, sprinkle a little flour on a pizza pan to prevent sticking, then place dough on pan.  Sprinkle a little more flour on the dough ball.
5. Roll or press out pizza crust.
6.  Top with pizza sauce.
7. Top with veggies.
8. Bake in a 425 degree oven for 20 minutes, or until golden around the edges.
9. Remove pizza from oven and top with vegan parmesan cheese and fresh basil.
10. Slice and enjoy!

Basil is an easy herb to grow indoors, year-round.

Chocolate Breakfast Smoothie

Happy New Year!

Let's start off the new year with this very healthy, and delicious breakfast smoothie recipe.  The banana and strawberries are frozen, so it blends up thick like a milkshake, and is best savored with a spoon.
Enjoy!

Chocolate Breakfast Smoothie

Makes 1 (16 oz.)

Ingredients:

1 cup unsweetened vanilla almond milk
1 Tbsp flaxseed meal
1 scoop chocolate protein powder (I use Orgain brand)
1 handful of baby spinach or kale
3 large frozen strawberries
1 frozen banana, broken into pieces

Instructions:

1. Using a blender, blend all ingredients together until smooth.
2. Pour into a large cup or mug and enjoy!

Nutrition Information:

Calories: 280
Fat: 7.9g
Cholesterol: 0mg
Sodium: 210.2mg
Carbohydrates: 44.3g
Fiber: 10.2g
Sugars: 20.3g
Protein: 15.5g

Kitchen Note: Bananas freeze easily by placing peeled bananas in a gallon-size freezer bag, and freezing overnight.

Ginger Tofu with Broccoli

Ginger Tofu with Broccoli has become my new favorite vegan entree.  The Asian-inspired ginger sauce combined with the pan-fried crispy tofu and broccoli is so delicious, that it's on my dinner menu every week.
  Served with rice, this recipe serves three.
Enjoy!

Ginger Tofu with Broccoli

Ingredients:

Sauce:

1/4 cup soy sauce
2 Tbsp water
1 Tbsp toasted sesame oil
2 Tbsp brown sugar
2 Tbsp rice vinegar
1 Tbsp minced fresh ginger
3 cloves garlic, minced
2 Tbsp sesame seeds
1 Tbsp cornstarch

Stir Fry:

14 oz block extra-firm tofu
Pinch of salt
2 Tbsp cornstarch
2 Tbsp neutral and high-heat oil (I use avocado)
10 oz bag frozen broccoli florets
3 green onions, sliced
3-4 cups cooked brown rice

Instructions:

1. Place a paper towel on a plate.  Remove tofu from package and place on paper towel.  Place another paper towel on tofu.  Cover tofu with a second plate.  This will press the excess water from the tofu.  Press the tofu for at least one hour in the refrigerator.
2. While the tofu is pressing, prepare the sauce.  In a small bowl combine soy sauce, water, sesame oil, brown sugar, rice vinegar, ginger, garlic, sesame seeds, and cornstarch.  Stir until the brown sugar and cornstarch are dissolved, then set aside.
3.  Cut the pressed tofu into 1-inch cubes, then season with pinch of salt.  Sprinkle cornstarch over cubes, then toss to coat.
4. Heat a large skillet over medium heat, and add oil.  Add the dusted tofu cubes and cook, stirring when necessary, until the cubes are golden brown on at least two sides.  Then remove cooked tofu to a clean plate.
5. Add the frozen broccoli to the hot skillet and stir fry until slightly browned on edges.
6. Stir the sauce, then pour it into the skillet with the broccoli.  Stir and cook until the sauce begins to bubble and thicken.  Once thickened, turn off the heat and stir in the cooked tofu cubes.
7. Serve the tofu and broccoli over a bed of hot cooked rice.  Top with sliced green onions.

Broccoli Noodles with Peanut Sauce

Broccoli Noodles with Peanut Sauce is a nourishing vegetarian main dish meal that serves two to three.  The red pepper flakes make it hot and spicy, but can be left out for a milder version.
Tonight, I made it for my husband and I with ramen noodles, but the soba (buckwheat) noodles taste good too, are a healthier choice, and are gluten-free.
Enjoy!

Broccoli Noodles with Peanut Sauce

Ingredients:

8 oz. dry ramen, or soba (buckwheat) noodles

4 cups fresh broccoli florets

1 cup canned garbanzo beans (chickpeas), drained
Salt and pepper, to taste
Red pepper flakes, to taste (optional)

Peanut Sauce:

1/2 cup creamy peanut butter

1/2 cup orange juice

Juice of 1/2 lime

2 tsp. maple syrup

1 Tbsp. soy sauce, or tamari sauce

1 tsp rice vinegar

3 cloves garlic, minced

2 tsp. fresh ginger, minced

Instructions:

1. Cook noodles according to package directions.
2. While the noodles are cooking, blend all the peanut sauce ingredients together.
3. In the last 2 minutes of cooking time, add broccoli and garbanzo beans to pot of noodles, and continue to cook.  Drain.
4. In a large bowl, combine peanut sauce with drained noodles, broccoli, and garbanzo beans.
5. Season with salt, pepper, and optional red pepper flakes.

Kitchen/Nutrition Note: Adding orange, lime, or lemon juice (Vitamin C) to bean dishes, helps the body absorb iron and protein more easily.

Spinach Calzones

Whether we're at home in Alaska, or at our winter home in Nevada, I try to make Spinach Calzones whenever our family is together for the holidays. They're a little time consuming to make; but so good, and just pure comfort food.
Enjoy!

Spinach Calzones

Ingredients:

2 cups part-skim low moisture ricotta cheese
Dash of salt
3 Tbsp. shredded parmesan cheese
1 pkg. (10 oz.) frozen chopped spinach, defrosted and squeezed dry
1 jar (7oz.) roasted red peppers, drained and chopped
3 cloves garlic, finely chopped
5 - 3" diameter pie crust dough balls (for simplicity, I sometimes use Krusteaz Pie Crust Mix)
1 cup shredded mozzarella cheese
1 jar marinara sauce (I like Newman's Own)

Instructions:

1. Combine ricotta, salt, parmesan cheese, spinach, roasted peppers, and garlic in a medium bowl.
2. Spray cookie sheet with cooking spray.
3. Roll dough balls out into thin circles on a lightly floured cutting board.
4. Top each rolled out dough circle with a mound of the spinach mixture.
5. Then top each mound with mozzarella cheese, allowing a 3/4" margin to the edge.
6. Stretch pizza dough over top of mound and pinch edges to seal, forming a half-moon shape.  Prick with fork.
7. Arrange calzones on cookie sheet and bake in 425 degree oven for 15 minutes, or until golden brown.
8. Heat sauce in pan.
9. Serve calzones with marinara sauce.

Veggie Quiche

Remember that funny-looking pie crust recipe I posted here.  Well here it is filled and cooked, and looking much prettier, don't you think?!
This is my basic veggie quiche recipe.  It usually tastes, and looks different every time I make it based on the veggies I have on hand.  But whatever veggies I use, it always tastes pretty delicious.  And if there's any left by lunchtime the next day, reheat it in a skillet in a little olive oil, cooking it on both sides.  Yum!!

Veggie Quiche

Ingredients:

Single uncooked pie crust
3-4 cups chopped vegetables (broccoli or spinach, mushrooms, onion, and garlic are really good), plus cilantro and tomato for the top, if you like
1 cup grated Cheddar cheese
5 eggs
1/3 cup milk
1-2 Tbsp. Flour
Salt and Pepper
Red Pepper Flakes (optional)

Instructions:

1. Start with a pie crust. Try my homemade crust recipe, or buy a dry mix - a good one is Krusteaz Pie Crust Mix, because you just add water.
2. Place crust in a glass baking dish.
3. Gather 3-4 cups of your favorite chopped veggies, and saute in a little olive oil.
4.   Place sauteed veggies in pie crust.
5.  Top with grated Cheddar cheese.
6. Whip together milk, eggs, and flour (I do this in a 1 quart measuring cup, starting with the milk.)
7. Pour egg mixture over cheese and veggies, covering.  Gently press down with the back of a spoon.
8. Sprinkle with salt, pepper, and red pepper flakes.
9. Top with chopped cilantro and slices of tomato last, before popping into a 350 degree oven for 30-40 minutes.  It's done when it looks browned and firm, and is not soft in the middle.

Portobello Mushroom Fajitas

Portobello Mushroom Fajitas are one of my favorite vegan entrees.  They're quick and simple to make too.  For a little extra plant-based protein, add a 15 ounce can of drained black beans and enjoy.

Portobello Mushroom Fajitas

Serves 4

Ingredients:

2 Tbsp. Olive oil

1 small red onion, sliced

1 small red bell pepper, sliced

2 Portobello mushrooms, sliced (stems removed)

1 tsp. Chili powder

1/2 tsp. Salt

1/4 tsp cayenne pepper

Flour Tortillas
Optional: 15 oz. can black beans, drained

Instructions:

1. Saute onion and red bell pepper in oil until soft, about 5 minutes.  I make mine in a cast iron skillet.
2. Add sliced mushrooms and seasonings, saute another 5 minutes until browned.
3. Add black beans, if desired.
4. Serve from skillet with warm flour tortillas and guacamole.

Black Bean Chili

 My husband and I love the flavor of this hot and spicy vegetarian chili during the cooler months of autumn.  It's a satisfying meal all by itself, or can be made extra special accompanied with a variety of toppings, and a slice of warm sourdough bread fresh from the oven.
Enjoy!

Black Bean Chili
Serves 4-6

Ingredients:

2 cups dry black beans
6 cups water
1/2 large yellow onion, chopped
1/2 large green pepper, chopped
3 garlic cloves, chopped
1 Tbsp. olive oil
28 oz. can chopped tomatoes
1 Tbsp. cumin
1 tsp. paprika
1 tsp sea salt
1/2 tsp. cayenne pepper (use less or none for a less spicy chili)
1/2 bunch cilantro,  chopped

Toppings:
grated cheese
chopped green onions
avocado slices
sour cream
tortilla chips

Instructions:

1. Soak beans overnight.  (Don't forget this step!)
2. Rinse beans, then place in a large loosely covered pot with water.  Bring to a boil, then turn heat down to a simmer.
3. Simmer for 2 hours or more, until beans are tender.
4. In a skillet, saute onion, green pepper, and garlic in olive oil until tender.
5. Add veggies to beans along with chopped tomatoes and spices.
6. Simmer for 30 minutes.
7. Stir in cilantro, and enjoy!

Hot Peanut Sauce

When we lived in Juneau many years ago, The Fiddlehead was one of my favorite restaurants. This recipe is adapted from their popular (and my favorite) cookbook, The Fiddlehead Cookbook.
We enjoy this hot and spicy sauce mixed with whole wheat spaghetti pasta, but it can also be added to stir fried vegetables, chicken, or pork.

Hot Peanut Sauce
Makes 1 cup

Ingredients:
1/2 cup peanut butter
1/4 cup sesame oil
2 Tbsp. soy sauce, or tamari
2 Tbsp. rice vinegar
1 Tbsp. fresh ginger, minced
3-4 large garlic cloves, minced
1 Tbsp. green onions, finely chopped
1 Tbsp. Mongolian fire oil
2 Tbsp. fresh cilantro, chopped

Instructions:

1. With an electric mixer, whip together peanut butter, sesame oil, soy sauce, rice vinegar, ginger, garlic, green onions, hot oil, and cilantro, until creamy.
2. Stir sauce into cooked noodles, and serve.
3.  Or transfer to a small, covered container; and store for up to 2 weeks in the refrigerator.

Halibut Enchiladas

One of my favorite family birthday traditions is making that special birthday person's favorite home-cooked dinner, and this recipe for Halibut Enchiladas always seemed to be the most requested birthday dinner.
 Serve with guacamole, and enjoy.

Halibut Enchiladas
Serves 4-6

Ingredients:

1-2 lbs. halibut
2 Tbsp. olive oil
1 cup yellow onion, chopped
3 cloves garlic, chopped
1 can (8 oz.) tomato sauce
1 can (4 oz.) chopped green chiles, drained
2 cups grated Monterey Jack cheese
1 can (10 oz.) green enchilada sauce
8-10 flour tortillas

Instructions:

1. In a large pot, cook halibut in oil.  Drain.
2. Add onions and garlic, and cook additional minute, until softened.
3. Stir in tomato sauce, green chiles, and cheese.  Cook until cheese is melted.
4. Before filling tortillas, spray dish with cooking spray and spread a little enchilada sauce into the bottom of a 13" x 9" baking dish, to prevent sticking.
5. Spoon halibut filling down center of each tortilla.  Roll up, and place seam down in baking dish.
6. Pour enchilada sauce over enchiladas to cover.
7. Cover dish with foil.  Bake in a 350 degree oven for 30 minutes.

Note:  My family prefers local halibut in this enchilada recipe; but the same amount of ground beef or chicken can be substituted for the halibut.  I would also use red enchilada sauce instead too.

Smoked Salmon and Broccoli Bake

 This is a simple casserole recipe that requires only a few basic ingredients, one cooking pot, and one baking dish.  And if you don't have canned smoked salmon on hand, I think tuna would work well instead - although I've never tried it.

Smoked Salmon and Broccoli Bake
Serves 4

Ingredients:

2 cups (1 pint) canned smoked salmon, drained
12 oz. pkg. frozen chopped broccoli
1 1/2 cups vegetable pasta shells (bowtie pasta would work well too)
1 cup grated Cheddar cheese
1 can cream of mushroom soup
Sprinkling of black pepper

Instructions:

1. Cook pasta, drain, and place in separate bowl.
2. Cook broccoli, drain.
3. Add smoked salmon, cooked pasta, Cheddar cheese, and cream of mushroom soup to pot with drained cooked broccoli, mix together well.
4. Place mixture in 8" x 8" glass baking dish, and season top with pepper.
5. Cook in 350 degree oven for 30 - 40 minutes.

Mexican Lasagne

Mexican Lasagne is a family-favorite vegetarian dish. It's delicious served with guacamole.

Mexican Lasagna

Serves 6-8

Ingredients:

2 tsp. olive oil

1 1/2 cups yellow onion, chopped
3 garlic cloves, chopped

1 large zucchini, diced (about 2 - 3 cups)

2 1/2 tsp. ground cumin

1 can (14.5 oz.) diced tomatoes

1 can (15 oz) black beans, rinsed

1 cup frozen or canned corn

1 can (10 oz) mild red enchilada sauce

1/2 cup chopped cilantro

4 flour tortillas

1 - 2 cups grated Cheddar cheese

Instructions:

1. Heat oven to 400 degrees.  Coat a 9"x13" baking dish with nonstick spray.
2. Heat oil in a large pot over medium heat.  Add onion and garlic, saute 5 minutes.  Add zucchini and cumin, saute 5 minutes, or until zucchini is crisp-tender.  Stir in tomatoes, beans, corn and enchilada sauce; bring to simmer.  Remove from heat and stir in cilantro.
3. Put 2 tortillas in baking dish side by side so that bottom of dish is covered.  Top with one half of the zucchini mixture, then sprinkle one half the grated cheese.  Repeat another layer with two more tortillas, zucchini mixture, and cheese.
4. Cover with foil and bake 20 - 25 minutes, until bubbly and cheese is melted.  Cool 5 minutes.

Barbecued King Salmon

On Sunday we celebrated Father's Day with our two younger sons who are home from college for the summer, and our eldest son who joined us by phone from Minnesota.
 Our middle son prepared barbecued king salmon for dinner.

He seasoned it with lemon pepper, garlic powder, onion granules, dill weed, chipotle chile powder, and lemon juice; topped it with onion and lemon slices, and placed it on the grill for 10-15 minutes.

It was delicious!

We also had garlic mashed potatoes, lemon-garlic broccoli, homemade bread, and warm berry cobbler with whipped cream for dessert.

It was a great time, and a great dinner, for a great Dad!

Kale Pasta

I love this simple kale dish and make it almost every week.  The combination of garlic, onions, and lemon juice mixed in with the kale gives this dish its delicious flavor.

Kale Pasta

Serves 4-6

Ingredients:

1 large bunch of kale, large center ribs removed, chopped or torn into small pieces, and rinsed

4 Tbsp. olive oil, divided

1/2 medium yellow onion, chopped

5 large garlic cloves, coarsely chopped

4-6 oz. whole-wheat spaghetti pasta

Juice from 1 large lemon

Generous sprinkling of sea salt

Red pepper flakes, to taste (we like a lot!)

Sprinkling of shredded Parmesan cheese (optional)

Instructions:

1. Heat 2 Tbsp. olive oil in a large, heavy pot over medium heat.  Add onion and and garlic and cook until soft and fragrant, stirring occasionally, about 5 minutes.
2. Add kale, remaining 2 Tbsp. olive oil and salt, toss until wilted, about 3 minutes.  Reduce heat to medium low, and cook until kale is tender, about 5 minutes, stirring occasionally.
3. Meanwhile, cook pasta according to package directions.  Drain.  Add drained pasta to kale mixture, along with lemon juice.  Toss to combine.  Sprinkle with red pepper flakes and salt to taste.

A sprinkling of shredded Parmesan cheese over the pasta, and a side of garlic bread is delicious with this dish.

Kitchen Note:  Kale, like other leafy greens, cooks down to about one quarter of its raw size, so if you're not a kale gardener, buy one to two bunches of kale at the grocery store for this dish.