Recipe and photo from http://kblog.lunchboxbunch.com/

• 2 cups diced tofu, extra firm
• 3 Tbsp creamy peanut butter
• 1/4 cup white sesame seeds
• 3 Tbsp peanut or olive oil
• 1 lime, juiced
• 3 Tbsp soy sauce
• 2 Tbsp water
• 2 Tbsp agave syrup
• 1 tsp red pepper flakes (or cayenne)
• 2 Tbsp fresh ginger, chopped
• 3 garlic cloves, grated or chopped

Preparation

1. Add oil, garlic, ginger, peanut butter, agave syrup, lime juice and a pinch of sesame seeds to a satue pan.
2. Saute on medium-high heat for a minute.
3. Chop the tofu into cubes or thin slices and marinate in 3-4 tbsp soy sauce soy sauce and 2 Tbsp water for five minutes (while you do the first saute above).
4. Add tofu to pan with the peanut mixture. Stir/toss well over high heat for a minute to coat tofu.
5. Turn heat to medium. Cover pan and allow steam and heat to cook tofu for a few minutes. Constantly move covered pan around, to preventing burning.
6. Uncover pan and check for doneness of tofu. It should be fluffy from the steam and cooked through. If the mixture looks dry, add a Tbsp of water and a tsp of soy sauce and re-cover to steam. Once the tofu looks fluffy with a few browned edges, turn heat to medium-low.
7. Sprinkle in red pepper flakes and toss tofu a few times-gently. Pour in sesame seeds. Allow the seeds to stick to tofu. Add more or less if necessary to coat about 1/2 of the total surface area of the tofu.
8. Saute sesame crusted tofu for a few minutes, uncovered. Sesame seeds should be crusted and lightly toasted.

Serve over a bed of fresh chopped cabbage or on a bed of steamed veggies and brown rice.

Adapted from www.theppk.com

• 8 oz dry round udon noodles (I like buckwheat udon, which is made from a seed and has many health benefits)
  
• Olive oil for sauteeing
• 1 pound broccoli florettes (6 cups)
• Medium red onion, thinly sliced
• 2 teaspoons fresh minced ginger
• 3 cloves garlic, minced
• Big pinch red pepper flakes
• 2 cups vegetable broth mixed with 2 teaspoons cornstarch
• 2 teaspoons curry powder
• 1 Tablespoon soy sauce
• 1/2 cup light coconut milk
• 4 teaspoons toasted sesame seeds

Preparation

1. First boil water for the udon. Cook udon according to package directions. Once cooked, drain and rinse with cold water and set aside.
2. Meanwhile, preheat a large pan over medium heat. Saute broccoli in a few drops of oil and a pinch of salt for about 7 minutes. Keep covered while cooking, lifting the lid just to stir a few times. In the meantime, prep everything else.
3. When broccoli is done, remove from pan and set aside. Next saute onions in a drop of oil, with a pinch of salt for about 3 minutes. You want them to retain some crunch. Remove from pan (transfer to the same bowl as broccoli to cut down on dishes). Now you’ll make the sauce in the same pan.
4. Saute the garlic and ginger in a little oil for about 1 minute. Mix in the red pepper flakes. Add the vegetable broth/cornstarch, the curry powder and soy sauce. Cover pan and bring to a boil. Let thicken a bit, for about 3 minutes. Mix in coconut milk and turn off the heat.
5. Add noodles to the pan and mix to coat. Then fold in the broccoli and onions. Divide between bowls and sprinkle with sesame seeds.

Adapted from www.everydayfood.com

• 8 ounces dried whole-wheat, wide and flat rice noodles
• 2 tablespoons brown sugar
• 2 tablespoons fresh lime juice, plus wedges for serving
• 3 tablespoons soy sauce
• 1 squirt (about 1/8 teaspoon) Sriracha or other Asian chili sauce
  
• 2 teaspoons vegetable oil
• 3 scallions, white and green parts, separated and thinly sliced
• 1 garlic clove, minced
• 2 large eggs, light beaten (or tofu.  For a non-vegetarian meal you could used cooked chicken or shrimp.)
  
• 1/2 cup fresh cilantro
• 1/4 cup chopped roasted, salted peanuts

Preparation

1. Soak noodles according to package instructions. Drain and rinse with cold water.
2. In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
3. In a large nonstick skillet, heat oil over medium-high heat.
4. Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds). Transfer eggs to a plate.
5. Add noodles, scallion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently.
6. Serve noodles with lime wedges, topped with cilantro and peanuts.

From www.eatingwell.com

--Sorry there is no photo - the family gobbled the whole thing up quick! (It was that amazing)--

• 20 ounces prepared whole-wheat pizza dough
• 1/4 cup smooth natural peanut butter
• 3 tablespoons water
• 2 teaspoons reduced-sodium soy sauce
• 2 teaspoons rice vinegar
• 2 teaspoons minced fresh ginger
• 1 clove garlic, minced
• 1 teaspoon canola oil
• 8 ounces boneless, skinless chicken breast, trimmed and diced
• 1 red bell pepper, diced
• 4 scallions, thinly sliced
• 2/3 cup shredded part-skim mozzarella cheese

Preparation

1. Place oven rack in the lowest position; preheat to 450°F. 
2. Roll out or stretch dough on a lightly floured surface into a rough 16-inch oval. Transfer to the baking sheet. Bake on the bottom rack until puffed and lightly crisped on the bottom, 8 to 10 minutes.
3. Meanwhile, whisk peanut butter, water, soy sauce, vinegar, ginger and garlic in a small bowl until well combined.
4. Heat oil in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring, until cooked through, 2 to 4 minutes. Transfer to a medium bowl. Add bell pepper, scallions and 1 tablespoon of the peanut sauce to the chicken; toss to combine.
5. Remove the crust from the oven; spread evenly with the remaining peanut sauce. Top with the chicken mixture, then sprinkle with cheese. Return the pizza to the oven and bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes.

Adapted from www.eatingwell.com

• 1/2 cup Shao Hsing rice wine
• 1/2 cup water
• 2 tablespoons brown sugar
• 2 tablespoons lime juice
• 2 tablespoons hoisin sauce
• 2 teaspoons cornstarch
• 1/4 teaspoon salt
• 2 tablespoons canola oil, divided
• 1 pound water-packed seitan, drained, patted dry and broken into bite-size pieces
• 1/4 cup chopped unsalted peanuts
• 2 teaspoons minced fresh ginger
• 4 carrots, thinly sliced
• 2 bell peppers, thinly sliced

Preparation

1. Whisk sherry (or rice wine), water, brown sugar, lime juice, hoisin, cornstarch and salt in a small bowl.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add seitan; cook, stirring occasionally, until crispy, 4 to 6 minutes. Stir in the remaining 1 tablespoon oil, peanuts, and ginger. Cook, stirring often, until fragrant, about 1 minute. Add carrots and bell peppers, and cook, stirring constantly, about 1 minute.
3. Whisk the sauce and add to the pan; stir to coat. Reduce heat to medium, cover and cook until the vegetables are crisp-tender and the sauce is thickened, 3 to 4 minutes.
   

Adapted from the book Vegan Soups and Hearty Stews for All Seasons, by Theresa Rafetto

Note: Seitan is pure wheat gluten, and those who avoid gluten should avoid this ingredient.

• 12 to 16 ounces seitan, cut into bite-sized pieces
• 1 large bunch broccoli, cut into bite-sized pieces
• 2 cups fresh green beans, trimmed and cut into 1-inch pieces
• 3 large carrots, peeled and sliced diagonally
• 2 cloves garlic, minced
• 15-ounce can baby corn, liquid reserved
• 4 ounces fine wheat rice noodles
• 32-ounce carton low-sodium vegetable broth
• 1 1/2 cups crimini mushrooms, sliced
• 2 teaspoons grated fresh or jarred ginger, to taste
• 3 tablespoons cornstarch
• 3 tablespoons reduced-sodium soy sauce
• Freshly ground pepper to taste

Preparation

1. Drain any broth from the seitan into a soup pot or large, steep-sided stir-fry pan. Cut the seitan into bite-sized chunks and set aside. Add the broccoli, green beans, carrots, and garlic to the pot or pan with the liquid from the baby corn. Bring to a rapid simmer, then lower the heat. Cover and simmer for 5 minutes, or until the broccoli and green beans are bright green, making sure there is enough liquid in the pan to keep the bottom moist.
2. Cook the noodles according to package directions until al dente, then drain and cut into shorter lengths. Set aside until needed.
3. Meanwhile, add the broth, seitan, mushrooms, ginger, and baby corn to the pan. Bring to a rapid simmer, then lower the heat. Cook over medium-high heat, uncovered, until the vegetables are tender-crisp, about 8 to 10 minutes.
4. Put the cornstarch in a small bowl or mixing cup and stir in just enough of the liquid from the soup pot to smoothly dissolve it. Slowly pour into the soup pot and simmer just until the broth has thickened up. Stir in the soy sauce and noodles, season with pepper, and serve at once in shallow bowls.

Adapted from www.eatingwell.com

• 1 1/2 cups brown rice (Lundberg Farms Organic Basmati Rice)
• 1 cup reduced-sodium chicken broth (Imagine Organic No-Chicken Broth)
• 1 1/2 tablespoons honey
• 2 tablespoons reduced-sodium soy sauce (San-J Organic Tamari Reduced Sodium Soy Sauce)
• 1 tablespoon mirin
• 2 large egg whites
• 1 large egg
• 8 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 6 scallions, trimmed and thinly sliced

Preparation

1. Prepare brown rice.
2. Pour broth into a heavy medium saucepan, along with honey, soy sauce and mirin. Bring to a boil; reduce heat to medium-low.
3. Stir egg whites and whole egg in a small bowl until just mixed. Add chicken to the simmering broth. Gently pour in the egg mixture, without stirring. Sprinkle scallions on top. When the egg starts to firm up, after about 3 minutes, stir it with chopsticks or a knife. (The chicken will be cooked by now.) Divide the rice among 4 deep soup bowls and top with the chicken mixture.

Adapted from www.myrecipes.com

• 2 1/4  cups water
• 3/4  cup  low-salt beef broth
• 1/3  cup  rice vinegar
• 1/3  cup  low-sodium soy sauce (San-J Organic Tamari Reduced Sodium Soy Sauce)
• 2  tablespoons brown sugar
• 1/4  teaspoon  ground cinnamon
• 1  tablespoon  vegetable oil
• 1  pound  beef stew meat, cut into bite-sized pieces
• 1 1/4  cups  chopped green onions
• 1  garlic clove, minced
• 1  teaspoon  minced peeled fresh ginger
• 2  cups  thinly sliced bok choy
• 1 1/2  cups  thinly sliced carrot
• 2  cups  hot cooked wide rice noodles or fettuccine

Preparation

1. Combine first 6 ingredients, stirring with a whisk; set aside.
2. Heat vegetable oil in a large Dutch oven over medium-high heat; add beef, browning on all sides. Add broth mixture, green onions, garlic, and ginger; bring to a boil.
3. Cover, reduce heat, and simmer for 1 hour and 30 minutes or until beef is tender. Stir in bok choy and carrot, and cook 5 minutes or until tender. Serve beef mixture over noodles.