Long-Life Noodles with Green Tea

8 ounces udon or whole-wheat noodles

2 tablespoons canola oil
1 teaspoon loose green tea leaves, preferably gunpowder (optional)
2 teaspoons minced fresh ginger
2 cloves garlic, minced
8 ounces flavored baked tofu cut into matchsticks
1 small red bell pepper, cut into thin strips
1 small yellow bell pepper, cut into thin strips
4 scallions, cut diagonally into 2-inch pieces
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
1/4 teaspoon freshly ground pepper

1. Bring a large pot of water to a boil. Cook noodles according to the package directions. Drain and rinse with cold water to prevent sticking. Set aside.

2. Heat a wok over medium heat. Add oil and swirl to coat. Add tea leaves (if using), ginger and garlic. Cook, stirring, until fragrant, about 30 seconds. Add tofu and cook, stirring, for 2 minutes. Add red and yellow bell peppers and cook, stirring, until the peppers soften, 1 to 2 minutes.

3. Stir in the noodles, scallions, soy sauce and vinegar. Cook, stirring occasionally, until the noodles are heated through, about 2 minutes. Stir in sesame oil and pepper. Toss to combine. Serve warm or cold.

This recipe originally appeared here. Thanks for sharing this one Ally - can't wait to try it!

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Mexican Lasagna

2 Tbsp organic extra virgin olive oil
1 medium onion
3 cloves garlic
1 organic medium green pepper
2 organic carrots
1/2 C black olives
16 oz organic red kidney beans
1 C organic tomatoes
1 C organic tomato sauce
1 Tbsp chili powder
1 tsp cumin
1 tsp black pepper
1/2 tsp organic salt
taco shells or tortilla chips
1 C each cheddar and mozzarella cheese, mixed (vegan is fine)

Finely chop all raw veggies. Saute in olive oil until soft. Stir in remaining ingredients except for shells/chips and cheeses.

In a 8"x11" pan, layer shells/chips, veggie mixture, cheeses. Repeat. End with final layer of shells/chips and finally the remaining cheeses. Bake at 350 degrees F for 20-30 minutes, until cheese on top just starts to brown.

Serve with fresh diced tomatoes, lettuce, black olives, green onions, and/or sour cream.

Coconut Pineapple Cake

2/3 C organic whole grain flour
1 1/2 C organic unbleached all purpose flour
1 1/2 tsp baking soda
14 oz package organic medium firm tofu, drained
1/2 C canola oil
2/3 C organic turbinado sugar
1 1/2 tsp real vanilla extract, divided
2 C organic shredded coconut
8 oz can organic crushed pineapple, drained (reserve juice)
2 Tbsp organic vegan butter
2 1/2 C powdered sugar
Crushed walnuts and/or extra coconut for garnish (optional)

Combine flours and baking soda. Puree about 2/3 of the package of tofu in a food processor, then slowly add oil, sugar, and 1 tsp vanilla and blend until smooth. Add tofu mixture to flour mixture and stir til moistened. Add coconut and pineapple. Bake 350 degrees F for about 40 minutes in a greased 8"x8" pan.

For icing, blend remaining tofu, remaining vanilla, butter, and 1 Tbsp pineapple juice. Gradually add powdered sugar and stir until very smooth.

Ice cake; refrigerate.

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Cinnamon Rolls

1 1/2 C unbleached all-purpose flour
1/2 C organic whole grain flour
1 Tbsp baking powder
1 tsp organic salt
6 Tbsp vegan butter, cold
3/4 C soy or other milk substitute

6 Tbsp vegan butter, softened or melted
3/4 C organic turbinado sugar
3 Tbsp organic cinnamon

1/4 C vegan cream cheese
3 Tbsp soy or other milk substitute
1 C organic powdered sugar
1/2 tsp pure vanilla extract

Whisk together the flours, baking powder, and salt. Cut in cold butter with fork. Gently stir in milk. Knead with a little extra flour for just a minute until dough comes together, then roll out into a large rectangle, about 1/4" thick, on a lightly floured surface. The less you handle the dough, the better.

Spread or brush softened or melted butter across dough. Sprinkle with sugar and cinnamon. Roll lengthwise. Cut into 3" or 4" rounds, discarding the ends, making about 8 rolls. Place in greased 9"x13" pan. Bake at 450 degrees F for about 12 minutes.

While rolls are baking, make icing: mix together the final four ingredients thoroughly with a handheld mixer. I generally advocate using elbow grease for most mixing and stirring because it saves on valuable energy and avoids the use of landfill-busting appliances. With this icing, though, it is necessary to ensure a smooth consistency.

Drizzle icing over warm cinnamon rolls and enjoy!

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Fair Fudgy Black Bean Brownies

4 oz organic, fair trade, unsweetened chocolate
1 C vegan butter
2 C canned plain organic black beans
1 C fair trade walnuts, chopped
1 Tbsp organic, fair trade vanilla extract
1/4 C organic, fair trade instant coffee
1/4 tsp organic salt
4 organic, vegetarian-fed, free-range, local eggs
1 1/2 C organic, fair trade agave nectar


Melt chocolate and butter together. Add the beans, 1/2 cup of walnuts, and vanilla extract to about 1/2 of the melted chocolate mixture. Blend until completely smooth; batter will seem thick. In a large bowl, mix the rest of the walnuts, chocolate mixture, instant coffee, and salt. Sir well, then add the pureed bean mixture. Beat the eggs in a clean bowl until light and creamy. Add the agave nectar and continue to beat well. Add this mixture to the chocolate/bean concoction and blend thoroughly. The batter will be very thin at this point.

Pour the batter into greased 9"x13" baking dish and bake at 325 degrees F for 50 minutes or until set.

Store in refrigerator.

Recipe originally found here. Visit for another delightful brownie recipe featuring chickpeas! Thanks to Kat Lindeman Pickell.

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Caring Apple Crisp

1/2 C organic vegan butter
3/4 C organic turbinado sugar
1/2 C fair trade walnuts, very finely chopped
1/2 C organic rolled oats
1/2 C organic whole grain flour
1 tsp organic fair trade cinnamon
1/4 tsp organic salt
6 locally-grown organic apples


Cream butter and sugar together in medium bowl. Add walnuts, oats, flour, cinnamon, and salt and blend thoroughly.

Peel and core apples; slice any way you like them. Place on bottom of casserole dish and then top with sugar mixture.

Bake, 350 degrees F, 30-40 minutes.

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Spring Baby Artichoke and Spinach Pesto Pasta

1 lb organic whole grain penne
kosher salt
4 C (packed) organic baby spinach, divided
1/4 C whole almonds, toasted (pine nuts might work well here as well)
1/2 C organic veggie stock
1/3 C grated Parmigiano Reggiano cheese (or try one of these vegan alternatives)
A few grates fresh nutmeg
Zest of 1 lemon, juice of 1/2
Freshly ground organic black pepper
1/4 C plus 2 Tbsp organic olive oil
1 lb organic artichoke hearts
3 cloves garlic, finely chopped or grated
1/2 C organic white wine


Place a large pot of water over high heat to boil. When the water reaches a bubble, salt it and drop the pasta. Cook just shy of al dente according to package directions. Just before draining, reserve a large mugful of the starchy cooking water. Drain pasta and reserve. While the pasta is cooking, combine half of the spinach, the nuts, stock, Parmigiano Reggiano, nutmeg, lemon zest and juice, some salt and pepper in the bowl of a food processor. Pulse the machine to chop everything up then stream in about 1/4 cup olive oil with the machine running. Reserve. Place a large skillet over medium-high heat with 2 Tbsp of olive oil. Add the artichokes and garlic to the pan, and cook until slightly golden. Add the wine and cook until tender, 4-5 minutes. Add the pasta, pesto, reserved cooking water (about 1 cup) and remaining spinach to the pan and toss to combine and wilt the spinach, 2-3 minutes. Serve warm with an extra sprinkle of Parmigiano Reggiano.

Recipe originally from here. Thanks Ally!

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Stuffed Peppers

2 c organic whole grain rice, couscous, quinoa, amaranth, spelt, barley, millet, or teff
2 Tbsp organic olive oil
1 large onion, chopped
3 cloves garlic, minced
5 organic mushrooms, diced
2 organic carrots, peeled, quartered, and sliced
4 organic bell peppers, any color
organic italian herbs, sea salt, and freshly ground organic black pepper to taste
2 C organic tomato sauce
shredded vegan cheese, optional

Prepare the grain according to package directions and set aside. Heat oil over medium heat, add onion and garlic, saute until soft. Add mushrooms and carrots and continue cooking, stirring occasionally, for about five minutes. Add the cooked grain. Sprinkle in spices and stir well. Cut the lids of the peppers and save. Cut out the middle of the peppers and wash out the seeds.

Preheat oven to 350 degrees F. Spread 1/2 C tomato sauce on bottom of baking dish. Scoop stuffing into the peppers, replace the tops, set in baking dish, topping with remaining tomato sauce and cheese if desired. Bake for 30-45 minutes, until peppers are soft when poked with a fork.

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Fennel Kale Orange Hemp Salad

1 small-medium bunch curly kale
2 Tbsp fresh lemon juice
2 Tbsp hemp seed oil
3/4 tsp fresh orange zest
1/4 tsp kosher salt
pinch nutmeg
1 C fennel bulb, thinly sliced
1 C orange, peeled, seeded & chopped
8 kalamata olives, pitted & chopped
1 Tbsp shelled hemp seed
1 Tbsp fennel leaves, chopped


De-stem the kale. You can leave the more tender parts of the stem (toward the top of each leaf) in the salad, but the harder stems toward the bottom of each leaf should be torn out. Tear apart the kale leaves (or use a knife and chop them) into bite-size pieces.

Place the torn kale into a large bowl. Add the lemon juice, hemp oil, orange zest, salt, and nutmeg. Take a minute and massage all of these ingredients together with your hands. Add the fennel, orange, olives, hemp seeds, and fennel leaves, and gently toss to mix.

By Kristen Suzanne of KristensRaw.com

This salad is perfect for spring - and it's sooo healthy! Find out more about hemp.

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Cherry Almond Coconut Cookies

1 C vegan butter
1 1/2 C organic turbinado sugar
2 organic vegetarian free range eggs or substitute equivalent
1 tsp organic almond extract
2 C unbleached flour
1/2 C whole wheat flour
1 tsp baking soda
1 tsp salt
2 1/2 C flaked coconut
3/4 C finely chopped almonds
1 jar maraschino cherries, drained and halved


Cream butter and sugar. Add eggs, one at a time, beating well after each addition, then almond extract. Combine the flour, baking soda and salt and gradually add to the creamed mixture. Stir in coconut and nuts. Drop by rounded teaspoonfuls 2 inches apart onto lightly greased baking sheets. Place a cherry half (or a few, to your taste) in the center of each. Bake at 350 degrees F for 12 minutes or until just lightly browned on the edges.

Loosely adapted from here.

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Green Chile Cheddar Corn Cakes, Guacomole Cream, and Spicy Black Bean Croquettes

Chile & Cheddar Corn Cakes
By Reeni

2 tablespoons all-purpose flour
1 and ½ teaspoons baking powder
½ teaspoon salt
1 cup boiling water
1 cup yellow cornmeal
¼ cup milk
½ cup corn(thawed, if frozen, drained, if canned)
1 slightly beaten egg
1 tablespoon green onion, diced or use kitchen scissors to cut
1 4.5 ounce can diced green chiles
2/3 cup grated cheddar cheese
Vegetable oil or baking spray for frying

In a small bowl combine flour, baking powder, sugar, and salt. Set aside.

In a medium mixing bowl stir boiling water into cornmeal. Stir in milk. Let cool for a few minutes.

Stir in corn, egg, onion, chiles, and cheese.

In a large heated skillet (medium heat) add enough oil to thinly coat the pan or spray with baking spray. Drop batter by scant ¼ cups full. Cook for about 3 to 4 minutes on each side until golden brown. Repeat until all the batter is used.


Guacamole Cream

1 avocado, pitted and scooped out
1 cup Sour cream
2 teaspoons fresh-squeezed lime juice
1 small tomato (optional)
1 teaspoon cilantro
Sea salt and pepper, to taste

In the bowl of a food processor add the avocado and half the sour cream. Pulse until smooth. Add the rest of the sour cream, lime juice, tomato(if using), cilantro and salt and pepper to taste, pulse until smooth and creamy.


Black Bean Croquettes
(loosely adapted from Food Network)
Makes 6 balls, can easily be doubled

1 15-ounce can black beans, drained and rinsed
1 cup corn kernels, thawed if frozen, drained if canned
1/4 cup plus 1/3 cup breadcrumbs, divided
¼ cup yellow onion, diced small
2 tablespoons dried or fresh cilantro
1 and ½ teaspoons chile powder, divided
1 teaspoon ground cumin
Red pepper, couple of dashes
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil

Preheat oven to 425°F. Coat a baking sheet with cooking spray.

Mash black bean with a potato masher or fork. Add corn, ¼ cup bread crumbs, onion, cilantro, chile powder, cumin, red pepper, and salt. Mix well.

Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2 teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil.

Make 1/3 cup size balls using your hands to form them. Lightly press each bean ball into the breadcrumb mixture, turning to coat. Place on the prepared baking sheet.

Bake the croquettes until heated through and the breadcrumbs are golden brown, about 20 minutes.


This recipe originally appeared on the amazing food blog Cinnamon, Spice, and Everything Nice.

Spring Rolls

20 oz fresh shiitake mushrooms, stems discarded, caps sliced 1/4 inch thick
3 Tbsp peanut oil
1 Tbsp Chinese rice wine, sake, or sherry
1 Tbsp soy sauce
1 tsp kosher salt
1/4 tsp freshly ground black pepper
2 Tbsp peanut oil
1 large shallot, diced
1 Tbsp fresh ginger, peeled, grated
2 Tbsp coriander stems, finely chopped
3 cloves garlic, peeled, minced
2 Tbsp sesame seeds, toasted
1/2 C green onions, sliced
8-oz enoki, trimmed of roots
1 oz dried cloud ears, reconstituted or 6 oz fresh, hard underside removed, thinly sliced
1 oz bean thread noodles, cut into 3 inch pieces, soaked in hot water 20 minutes, drained
1 Tbsp sesame oil
30 Chinese spring roll wrappers (eggless), 4X4 inch square, thawed if frozen
4 Tbsp fresh filtered water
6 C canola oil for frying

Dipping sauce:
3 Tbsp light soy sauce
3 Tbsp Worcestershire sauce
2 Tbsp rice wine vinegar
4 Tbsp fresh filtered water
1 Tbsp fresh ginger, finely shredded
1 small Fresno chile, seeded and finely chopped



Wipe shiitake with a damp towel to clean. Remove mushroom stems and slice into 1/4 inch thick. In a large sauté pan, heat 3 tablespoon of peanut oil. When hot, add all the mushrooms, and cook over high heat, stirring, for 1 minute. Cover and cook over moderately low heat, stirring a few times, until the mushrooms have released their liquid and are tender, about 8 minutes. Splash on Shaoxing wine, soy sauce, salt and pepper. Uncover and cook over moderate heat, stirring occasionally, until browned, about 4 minutes longer.

In a small sauté pan over medium heat, add remaining peanut oil. When hot, add chopped shallots and ginger. Cook till shallot is soft, about 3 minutes, then add minced garlic and coriander stems and fry till fragrant, about 1 minute. Remove from heat. Pour mixture into the mushroom mixture and toss in the sesame seeds, green onions, enoki, cloud ears and bean thread. Finish with sesame oil.

Cut off one corner (about 1 inch) from the stack of spring rolls. On a clean work surface, place 1 spring roll wrapper with the cut corner closest to you. Brush edges with water. Place 2 Tablespoons of the mushroom mixture on the lower 3rd of the spring roll, parallel to the cut end. Compact to form a log, Fold the left and right side over the filling. Holding the sides in place, fold the bottom flap up and roll the roll up into a cylinder. Place on an oiled baking sheet on its seam.

Heat the 2 inches of canola oil in a deep pan till 360°F. Drop several spring rolls into the oil and fry till golden brown, about 5 minutes. Immediately drain on a wire rack over a baking sheet.

Mix all the sauce ingredients together in a bowl and set aside. Serve with hot spring rolls.

Recipe originally appeared here.

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