saucy basil and bok choy pasta

Overview

Time: 40 minutes
Dishes: large bowl, large skillet, medium pot, small blender, air-fryer (optional)

Hello, hello Dear Readers!

Today's meatless, vegetarian and vegan dish is a relatively easy to make, but since the ingredients hit 13 and there are 2 pans called for, plus a blender, I am labeling this as moderate. Still, my cooking time was reasonable and since it includes protein and vegetables, no other sides are required.

The pasta dish is saucy and slightly sweet, and if you choose, slightly spicy, which adds to the dimensions so don't fear the spice! 

Vegetables are carrots and bok choy, but there's no reason that peppers, kale or cabbage couldn't take their place. In fact, use what you have!

Speedy Cooking Tips:

• Get all the ingredients out and the pots and pans prepared.
• Put the pasta water on first.
• Press the tofu for 5 minutes.
• Blend the Onion Paste while the water heats and tofu presses.
• Chop the tofu and begin frying it.
• Chop and cook the vegetables while the pasta and tofu cook.

 

Saucy Basil and Bok Choy Pasta

Makes 4 servings 

1. Pasta: Cook the pasta in a medium pot of salted boiling water, 2 minutes shy of al dente:

12 ounces pasta, fettucini, spaghetti, etc

2. Crispy Tofu: Press and cut the tofu into 3/4 -inch cubes. Toss with the cornstarch and spray with oil. Air-fry for 15-20 minutes (425 F) or pan-fry in 1 tablespoon oil:

16 ounces tofu

1/4 cup cornstarch

3. Cooking Sauce: mix all the ingredients in a bowl until sugar dissolves. Set aside. 

2 cups vegetable broth

1/4 vegetarian fish sauce

3 tablespoons brown sugar

3 tablespoons lime juice

 4. Onion Paste: blend all the ingredients in a small blender and set aside: 

1/2 small onion

3 garlic cloves

5. Stir Fry Vegetables: Heat a large skillet over medium-high heat and add:

1 tablespoon olive oil

1 cup sliced carrots

5 baby bok choy

6. Remove the vegetables and set aside. To the skillet add the Onion Paste and cook until browned. Add the Cooking Sauce and the semi-cooked Pasta and cook until the pasta is tender and the broth is mostly evaporated or thickened. 

7. Serve: Add the Stir Fry Vegetables and basil to the dish. Mix well. Serve with the Crispy Tofu. Serve with chili crisp or Sriracha, if desired.

2 ounces basil (Thai or regular), torn

Sriracha or Chili Crisp (optional)

© 2020 Copyright Zsu Dever. All rights reserved.

Overview

Time: 45 minutes
Dishes: air fryer or oven and baking sheet, large bowl, small bowl, whisk

Hello, hello Dear Readers!

I find it completely ironic and hilarious that a salad should take a lot longer to prepare or cook than a main dish, but those are the facts. I had to classify this meatless, vegetarian and vegan recipe as moderate because of the baking time (which CAN be reduced dramatically the smaller you cut the potatoes, but the lazy in me decided on 3/4-inch dice) and the ingredients list, which, as we all know, can hit the roof for salads.

If you've been to my blog before, you are familiar with my love of shawarma (see Herbivore copycat HERE and seitan shawirma HERE), so turning the Middle Eastern wrap into a salad was not a reach for me! Here is my take on the sandwich-turned-salad, which turned out pretty delicious and all things considered, pretty fast. 

It's the baking time that makes this take long, so, if you want, chop the potatoes into 1/2-inch cubes and drop the baking/air-frying to 10 minutes from 20 minutes, before adding the protein. That would make this salad take about 35 minutes to bake, but, all in all, consider the extra baking time not as more time in the kitchen but more time to be with your family and fur-babies, since that part is hands-off.    

This is a complete dish, with protein, vegetables and starch, so devour as is.

Enjoy! 

Speedy Cooking Tips:

• Peel and chop the potatoes BEFORE grabbing your ingredients.
• Soak the potatoes and preheat oven/air-fryer while grabbing ingredients.
• Start baking as soon as possible.

 

Shawarma Salad

Makes 4 servings 

moderate 

Preheat air-fryer to 400-F or oven to 475-F

1. Potatoes: Peel and chop the potatoes into 1/2 to 3/4-inch cubes. Soak in cool water for 5 minutes. Drain well.   Note: The smaller you cut the potatoes, the shorter the baking time.

4 medium to large potatoes

       

2. Roasting: Toss the ingredients in a large bowl and add to the baking sheet or fryer basket. Bake/air-fry for 20 minutes (for 3/4-inch dice).  

Drained Potatoes

1 teaspoon salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon paprika

3. Protein: Add to the pan or basket of Roasting and continue to bake for 20 minutes, or until the potatoes are crisp and tender.

4 seitan cutlets (chopped), 2 cups re-hydrated Soy Curlz, 2 cups chickpeas or 1 package Gardein Beefless Tips

1 teaspoon paprika

4 pumps of oil spray

2 pita breads, cut into 1/2-inch strips, added to basket or pan during last 10 minutes of baking (optional)

4. Dressing: Mix with a whisk in a small bowl:

1/3 cup hummus

2 tablespoons fresh lemon juice

2 tablespoon water

salt and paprika, to taste

1 teaspoon hot sauce (optional)

5. Salad: Serve Salad ingredients with the Protein/Potatoes and Dressing.

6 cups shredded lettuce

1 large tomato, chopped

1 avocado, 1 carrot and/or 1/2 cucumber, thin sliced

1/2 small red onion, thinly sliced

1 cup tortilla chips (if not using pita bread)

© 2020 Copyright Zsu Dever. All rights reserved.