Asian Inspired Shrimp & Noodles

1 - 9oz. package Nasoya Japanese Style Noodles
1 tbsp. olive oil
1 pound uncooked medium or large shrimp, peeled and deveined
2 tsp. chopped garlic
1/4 tsp. red pepper flakes
2 small broccoli heads, cut into about 2 cups of florets
1 medium red bell pepper, cut into matchsticks
1 small red onion, cut into thin strips
1 cup green beans, cut into 1/2" pieces
1 3/4 cups vegetable broth, divided
2 tbsp. low sodium soy sauce
1 tbsp. oyster sauce
1 tsp. corn starch

Cook and drain noodles as directed on the package.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add shrimp, garlic and red pepper flakes and cook about 3 minutes, until shrimp are pink, stirring often. Remove from skillet & set aside.

Add broccoli, bell pepper, onion and green beans, 1 cup vegetable broth, soy sauce and oyster sauce to the hot skillet. Heat to boiling. Cover and cook over medium heat, stirring occasionally, until vegetables are crisp-tender, 4-6 minutes.

Stir in shrimp.

Mix cornstarch & 3/4 cup vegetable broth and stir until smooth. Add to shrimp & vegetable mixture, heat to boiling, stirring constantly. Boil and stir one minute. Add noodles and toss to coat.

Serves 4.

Italian Stuffed Peppers

Italian Stuffed Peppers

1 (14 ounce) can Italian Diced tomatoes
1 zucchini, grated
1/4 cup finely shredded soy mozzarella cheese – plus more for topping (if you eat dairy, use grated Romano)
2 tbsp. chopped fresh basil
1/4 cup finely chopped red onion
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups vegetable broth
1 cup orzo
3 bell peppers

Preheat the oven to 400 degrees F.

Pour the tomatoes into a large bowl. Add the zucchini, cheese, basil, onion, garlic, salt, and pepper. Stir to combine.

Meanwhile, bring the broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Drain the orzo, reserving the broth & transfer the the orzo into the vegetable mix to combine. Transfer the warm broth into a sprayed baking dish.

Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base of each pepper.

Place the peppers in a sprayed baking dish with the warm broth. Spoon the orzo mixture into the peppers. Cover the dish with foil sprayed with cooking spray and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with grated soy cheese and continue baking until the cheese is golden, about 15 minutes.

Serves 2-3.

Pearl Couscous Vegetable Soup

• 1 yellow onion, finely chopped
• 2 stalks celery, finely chopped
• 2 carrots, peeled and finely chopped
• 1 jalapeno pepper, seeded and finely chopped
• 1 zucchini, chopped
• 1 bell pepper, chopped
• 4 tsp. chopped garlic
• 1 – 14.5 oz. can diced tomatoes with basil, garlic & oregano, not drained
• 1 1/2 tsp. dried parsley
• 8 cups vegetable broth
• 1 tbsp. tomato paste
• 1 tbsp. dried oregano
• 1 cup canned corn kernels, drained
• 1 cup frozen peas, thawed
• 1 cup Israeli couscous
• 1 tbsp. Earth Balance (or butter)
• Olive Oil
• Salt & Pepper

Coat the bottom of a soup pan with olive oil. Add the onion, celery, jalapeno, carrot, zucchini, bell pepper and garlic. Cook, stirring often, until the vegetables are soft, about 10 minutes. Add the tomatoes with their juices and the parsley. Stir well and cook for a few more minutes. Add the broth, and bring soup to a boil. Add the tomato paste and stir until well dissolved. Lower heat to a simmer, add the oregano and season with salt & pepper, to taste. Cover and simmer for 20 minutes.

When there is 5 minutes left on the timer, melt the Earth Balance in a sauté pan over medium high heat; add the couscous and brown, 3 minutes.

Add the peas, corn and couscous to the soup. Simmer for another 20 minutes uncovered.

Yields 8 servings.

Enjoy!

Polenta Cakes with Shrimp & Peppers

Polenta Cakes
4 cups water
1 cup Polenta
1 tsp. salt
2 tbsp. Earth Balance (or butter)
Olive oil

Gradually add polenta to boiling, salted water, stirring constantly until starting to thicken. Reduce heat to simmer and cook until smooth and creamy, stirring frequently, 25 minutes. Blend in butter.

Lightly spray a 9x13 baking pan with cooking spray. Cover it with Saran Wrap. Pour the mixture into the saran wrap lined dish. Add another layer of saran wrap on top and smooth it down directly on top of the polenta. Place into the refrigerator for 2+ hours to set up.

When you are ready to make the polenta cakes, lift the polenta out of the dish. Remove the saran wrap and place onto a cutting board. Use a cookie cutter or glass cut polenta cakes.

Place a sauté pan over medium heat and coat it lightly with olive oil. When the oil is hot place the polenta cakes into the pan. Cook until a golden crust has formed on both sides, about 4 -5 minutes per side.

Shrimp and Peppers
1 small yellow onion, thinly sliced
2 tsp. minced garlic
1 green bell pepper, cored, seeded and thinly sliced
1 red bell pepper, cored, seeded and thinly sliced
1/2 pound peeled and deveined raw shrimp
Salt and ground black pepper to taste
2 tbsp. lemon juice
2 tsp. Cholula hot sauce, plus more for serving (optional)

Heat 1 teaspoon olive oil over medium-high heat; add onions, garlic, peppers, salt and pepper and cook, stirring occasionally, until golden brown and tender, 8 to 10 minutes. Move onion mixture to a bowl and cover. Add another teaspoon olive oil to the pan, add shrimp, season with salt and pepper and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Add pepper & onion mixture back to the pan; add lemon juice and hot sauce. Toss shrimp and onion mixture together. Serve with polenta cakes.

Serves 4.

Low Fat Vegan Potato Salad

5 medium red potatoes, peeled
2 Celery stalks, chopped
3 Vlasic Zesty Dill spears, chopped
1/4 of a Red onion, chopped
3 tbsp. Reduced Fat Vegan Mayo (if you eat dairy, use Best Foods Light)
1 tbspt. Guldens spicy mustard
Salt & Fresh ground pepper, to taste

Bring potatoes to a boil in a pot of salted water. Cook until tender, 15-20 minutes. Remove potatoes from water and let completely cool (can be stored in the refrigerator overnight).

Cut cold potatoes into small cubes. Add chopped celery, pickles, and onion. Mix well. Sprinkle generously with fresh ground pepper. Add in mayo and mustard and mix well. Season with salt and more pepper, to taste.

Garnish with fresh parsley.

Serves 4-5.

Spicy Scallops with Mashed Root Vegetables

Spicy Scallops
1 pound large sea scallops
1 tsp. chili powder
1/2 tsp. sea salt
1/2 tsp. ground black pepper
1 tbsp. Earth Balance (or butter)
Olive oil cooking spray
1/4 cup water
1/2 jalapeno pepper, seeded and minced
2 tbsp. fresh lime juice

Mix the chili powder, salt & pepper together. Sprinkle both sides of the scallops with the mixture.

Melt Earth Balance in a large fry pan coated with cooking spray over medium-high heat. Add the scallops and cook for 2 1/2 minutes per side, or until done. Do not over cook! Transfer scallops to a plate or baking dish pan and keep warm in a 200 degree oven.

Add water, jalapeno and lime juice to the pan and cook 1 minute, scraping the bottom and sides of pan to loosen brown bits. Spoon sauce over the scallops.

Serves 2-3 as your main dish.

Mashed Root Vegetables
1 medium potato, peeled and cut into chunks
1 medium carrot, peeled and cut into chunks
1/2 of a medium butternut squash, peeled, seeded, and cut into chunks
1 small turnip, peeled and cut into chunks
1 tbsp. minced garlic
2 tbsp. sour supreme (or sour cream if you eat dairy)
Salt & Pepper, to taste

Place potatoes, carrots, butternut squash and turnips into a saucepan. Cover with water and add salt. Bring to a boil, lower heat, cover and simmer 10 minutes, until tender.

Drain vegetables and mash in the pan using a potato masher. Stir in garlic and sour cream. Season to taste with salt & pepper.

Serves 2-3 as a side dish.