Recipe adapted from fooduzzi.com.  [Recipe makes (2) servings of dressing, or a little under a half cup].
If you're like us, it's easy sometimes to get used to the same "default dishes".  For example, if we make Buddha bowls, we typically make the peanut sauce from its post.  If we make a stir fry, we usually make a soy sauce-based sauce (or simply just liquid aminos and/or sweet chili sauce).  They're all great options, but constantly repeating the same dishes not only gets boring, but also rules out trying new flavors before even giving them a chance.

We stumbled several posts from a new food blog and noticed that almond butter was used quite a bit.  Since we usually have a jar on hand, we figured, why not give one of them a try?

After building an Asian-inspired Buddha bowl, we drizzled a healthy amount of maple almond butter dressing on top, and became hooked on the new flavor combination!  As the name implies, it's largely just almond butter and maple syrup, but we added a little bit of sweet chili sauce and toasted sesame oil to continue with the Asian theme.  At first you might wonder how maple syrup can be part of a savory dish, but trust, us, it totally works (and is needed in our opinion to balance everything out).

On a side note for this recipe, we enjoyed the dish with crispy marinated tofu bites, thanks to our newest addition to the kitchen appliance family: the air fryer!  We've been on the fence for months now about whether or not to get one, and after joining the club, are so pleased with it so far.  It's so nice to know that we no longer need an oven for small tasks (which is especially awesome in the summer), and can get legit-crunchy snacks without having to pan fry in oil.

How many of you have an air fryer?  Do you have any must-try recipes?

[Side note:  In addition to the crispy marinated tofu bites and maple almond butter dressing, our bowl consisted of barley (cooked in broth for more flavor), carrot peels, scallions, pickled ginger, julienned nori, and smoked sesame seeds].

INGREDIENTS:

2 tablespoons natural almond butter (sugar and salt-free)
1 tablespoon maple syrup
1 teaspoon sweet chili sauce
2 tablespoons plus 2 teaspoons olive oil
1 teaspoon toasted sesame oil
Kosher salt, to taste
Freshly cracked black pepper, to taste
Water to thin (if needed)

DIRECTIONS:

Combine the almond butter, maple syrup, sweet chili sauce, and oils in a small bowl.  Whisk until fully homogeneous.  Season to taste with kosher salt and pepper, and whisk in water until you get the consistency you're going for.

[Recipe makes roughly 1-1/2 cups of orange sauce and serves four].
Orange "chick'n" is a dish that is great any time of the year, but being that Halloween is just around the corner, the colors from the orange and black make this dish especially appropriate to serve up in October.  As pictured in this post, we incorporated roasted cauliflower into the dish, but other options include tofu or seitan.  Whichever option you choose, the keys are to use a cooking method that will result in a crisp bite, as well as to serve the orange "chick'n" right after it has been coated in the orange sauce to maintain the crispiness that you worked hard to get.

The orange sauce has a little bit of everything going on:  sweetness, saltiness, tanginess, smokiness, as well as a refreshing feel from the ginger.  If you're looking for a new Asian-influenced sauce to add to your collection for stir-fries, this one is a winner.

INGREDIENTS:

Rice:
6 cups water
2 bay leaves
1 teaspoon kosher salt
1-1/2 cups brown basmati rice

Protein:
1 (14-ounce) pack firm tofu, OR
1 pound seitan, OR
1 head cauliflower

Sauce:
1 cup orange juice
2 tablespoons liquid aminos
3 tablespoons organic brown sugar
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon minced garlic
1 tablespoon minced ginger

1 tablespoon cornstarch
1/4 cup water

Garnish:
Scallions, to garnish
Smoked sesame seeds, to garnish
Fresh orange slices, to garnish

DIRECTIONS:

The order of operations for this recipe will depend on if you wish to use tofu, seitan, or cauliflower as your protein.  Tofu can either be baked or pan-fried, seitan can be pan-fried, and cauliflower can be roasted.  Choose your favorite way to prepare the protein of your choice.

Begin on the rice by bringing the water and bay leaves to a boil in a sauce pot.  Add the salt and rice, and stir once.  Partially cover the pot and reduce to a simmer.  Check the rice after 15 minutes.  [Side note:  Depending on what type of rice you use, this time could vary].  Once the rice is ready, drain off any excess water.  Fluff with a fork and let sit for five minutes before serving.

For the sauce, add the orange juice, liquid aminos, brown sugar, rice vinegar, sesame oil, garlic, and ginger to a sauce pot.  Whisk to combine and bring to a boil.  In a small bowl, combine the cornstarch and water to make a slurry.  Whisk the slurry into the sauce to thicken.  Turn off the heat.

To serve, toss your tofu, seitan, or cauliflower with the sauce, and top over the rice.  Garnish with scallions, sesame seeds, and orange slices.

Recipe adapted from Power Vegan Meals by Maya Sozer.  [Recipe makes 4 servings].
We recently came across a new cookbook by Maya Sozer (linked above) and fell in love with the photos.  After looking around for bright colors for a fun summer recipe, we decided to give her version of pad thai a try.  Anytime a recipe calls for stir frying vegetables, we're in, because it keeps the crispness, freshness, and bold colors of each type of vegetable.  In addition, we liked the healthy twist that Sozer gave the sauce since it gave the dish extra protein, fiber, and calcium.  Serve the pad thai up with some fresh scallions and lime wedges on top as well as a cool lime-based drink, and you're set for an enjoyable and healthy summer meal.

INGREDIENTS:

1/3 cup water
1/2 (15-ounce) can white beans, drained and rinsed
130 grams (~1/2 cup) peanut butter
1 tablespoon apple cider vinegar
1 tablespoon freshly squeezed lime juice
1 tablespoon coconut aminos
1 tablespoon maple syrup
4 teaspoons grated fresh ginger
1 clove garlic, minced
1/4 teaspoon crushed red pepper flakes

1 tablespoon freshly squeezed lime juice
2 tablespoons maple syrup or coconut sugar
2 tablespoons coconut aminos

227 grams (1/2 pound) Thai rice noodles
2 tablespoons coconut oil
1 red onion, diced
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1 carrot, julienned
142 grams (~2 cups) broccoli florets
1 red bell pepper, julienned
4 green onions, coarsely sliced

DIRECTIONS:

For the peanut sauce, add the water, white beans, peanut butter, apple cider vinegar, lime juice, coconut aminos, maple syrup, ginger, garlic, and crushed red pepper flakes to a food processor and process until smooth.  Check for desired consistency, and incorporate more water if needed.  Reserve.

For the cooking sauce, whisk together the lime juice, maple syrup, and coconut aminos in a small bowl.  Reserve.

For the noodles, bring a pot of water to a boil and cook the pasta according to the package instructions.  Once cooked, drain and rinse under cold water to stop the cooking.

Lastly, start on the veggies by heating the coconut oil in a large sauté pan over medium-high heat.  Add the onion and cook for 4 minutes.  Add the garlic and red pepper flakes and cook for an additional minute.  Add the carrot, broccoli, red bell pepper, and green onions, and cook for 2 minutes.  Lastly, add the noodles and cooking sauce and cook for a final 2 minutes.

Serve the pasta and veggies in individual bowls, and top with the peanut sauce.  [Side note:  Alternately, the peanut sauce can be incorporated with the remaining ingredients by adding it to the pan when the noodles and cooking sauce are added].

Recipe adopted from Alton Brown.  [Recipe makes (5) rolls].
After some technical difficulties, we're back with one of our favorite meals: avocado sushi!

We rarely eat out (partly due to the lack of quality vegan options nearby, along with our love for cooking), but when we do, one of our favorite items to order is avocado sushi.  It's such a simple dish, but has so much going on.  Between the creaminess from the avocado, saltiness from the soy sauce, heat from the wasabi, and umami from the nori, there's plenty to enjoy.  But what if you don't want to go out every time you have a sushi craving?  Luckily it's a breeze to throw together at home.

If you're like many people that we've talked to, you might be a little hesitant to the idea.  But rest assured, once you give it a try, you'll be sold.  Assuming you have the correct type of rice (standard long-grain white rice will not work), this recipe is actually one of the easiest meals to throw together.  Above all, it's extremely affordable too.  Whether you're in the mood for a classy dinner, or a fun picnic, avocado sushi is here for the win.

INGREDIENTS:

2 cups sushi or short grain rice (even medium grain rice works too)
2 cups cold water

2 tablespoons rice vinegar
2 tablespoons organic sugar
(up to) 1 tablespoon kosher salt

5 sheets nori (seaweed sheets)
Black sesame seeds
Avocado (roughly 1/4 avocado per roll)
Pickled ginger
Wasabi
Low-sodium soy sauce (or liquid aminos)

DIRECTIONS:

Place the rice in a heavy-bottomed saucepan and fill with cold water.  [Side note:  This is in addition to the 2 cups of water called for above].  Keeping the rice in the pan, drain off the water.  Continue rinsing and draining until the water is clear.  Once clear, drain the water and add 2 cups cold water to the rice.  Bring to a boil uncovered, stir, and then cover and reduce the heat to a simmer.  Cook for 15 minutes covered.  Remove from the heat and let the rice sit covered for an additional 10 minutes.

While the rice is cooking, combine the rice vinegar, sugar, and salt in a small microwavable bowl.  Microwave for 30 to 45 seconds and stir.  Once the rice is cooked, transfer the rice to a large mixing bowl.  Add the vinegar mixture and gently fold in to incorporate until all of the rice is coated.  Let the rice come to room temperature, gently stirring every 10 minutes to help cool.

To assemble the rolls, place one sheet of nori on a bamboo sushi mat, or similar mat.  [Side note:  Other options include using silicon baking mats, or going mat-free once you feel comfortable].  The shinier side of the nori should be face-down, and the lines on the nori should be horizontal rather than vertical.  Dip your fingers in the water to prevent sticking and transfer roughly 1/5th of the rice to the nori, making sure not to cover up the nori above the top horizontal line.  Spread out the rice into a thin layer, making sure to pack it down and fill any gaps.

Sprinkle black sesame seeds over the rice, and place your avocado slices horizontally, roughly 1/3rd from the bottom.  Using your sushi mat, roll the bottom up and over the avocado, making sure to tuck the roll back towards you.  Continue rolling the sushi roll tightly until you get to the top of the nori where there is no rice.  Dip your fingers in water and brush the top "rice-free" part of the nori with water.  This will help seal the roll.  Continue rolling until the newly formed seal is on the bottom.  Let the roll rest one minute before slicing.

Slice into eight (to twelve) equal pieces with  a sharp knife, making sure to clean off your knife with each cut.  Serve alongside pickled ginger, wasabi, and soy sauce for dipping.