DoughSeeDough

a balanced plate with room for dessert

Category Archives: Dairy Free


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Quinoa with Black Beans and Corn

This was my first time cooking with quinoa. It was surprisingly good and this meal was so easy to make! The quinoa was served with some chicken on the side.

Quinoa with black beans and corn

Quinoa with Black Beans and Corn

1 teaspoon vegetable oil
1 medium onion, chopped
3 cloves of garlic, chopped
1 cup uncooked quinoa
2 cups vegetable broth
1 teaspoon ground cumin
1/2 teaspoon cayenne (you can add more or less depending on your spice tolerance)
1 cup frozen corn
2 15 oz cans of black beans, rinsed and drained
1/2 cup chopped fresh cilantro

  1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned. Season the onions with the cumin, cayenne, salt and pepper and cook for 1 minute.
  2. Mix quinoa into the saucepan and cover with vegetable broth. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.
  3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes or until heated through. Mix in the black beans and cilantro.

If you’re wondering what to do with all that extra cilantro, try this cilantro dip!


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Soy-Mirin Tofu Over Rice with Broccoli and Peanut Sauce

I stumbled across this recipe at VeganYumYum and just had to make it. I love tofu and am up for making just about anything that involves it! An added plus – this meal was insanely easy to prepare!

soy mirin tofu

Soy-Mirin Tofu Over Rice with Broccoli and Peanut Sauce
from VeganYumYum

1 block extra firm tofu, pressed and cut into small squares
1 tablespoon canola oil
2 teaspoons soy sauce
2 teaspoons mirin
1 head of broccoli, steamed
1 carrot, peeled and shredded
Peanuts, crushed (optional)
1 cup dry brown rice

Peanut Sauce
1/4 cup peanut butter
1/4 cup water (or coconut milk if you have it!)
1 tablespoon sugar
1 tablespoon soy sauce
1 tablespoon seasoned rice wine vinegar
1 teaspoon hot chili oil
Pinch of salt

  1. Start cooking your rice. Mix sauce ingredients until smooth and set aside.
  2. Pan fry tofu in the oil over high heat in a non-stick skillet until browned on both sides. Drain and return to hot pan (turn off the heat). Mix soy sauce and mirin together and pour over tofu, mixing well. It will bubble up and form a light glaze.
  3. Plate rice, add broccoli, tofu, carrot, and crushed peanuts. Drizzle with sauce and serve.

Note: if you don’t have mirin, use a combination of cooking wine and sugar.


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Soba with Shiitake and Cabbage

A venture into something I’ve never tried cooking before – soba noodles! This was surprisingly good. I bought the soba at an Asian grocery store; if you can’t find them, spaghetti will probably work. However, they will have a different taste.

soba with shiitake and cabbage

Soba with Shiitake and Cabbage

1/3 cup water
1/3 cup soy sauce
5 tsp gochujang
1 tbsp brown sugar
1 lb dried soba noodles (buckwheat noodles – you can find them in an Asian grocery store)
1 lb shiitake mushrooms
2 cups shredded cabbage
1 cup shredded carrot
1/2 cup sliced green onions
2 tbsp sesame seeds
3 tbsp vegetable oil
2 tsp garlic, minced
1 inch of fresh ginger, minced

  1. Combine water, soy sauce, brown sugar and gochjang together until the sugar is dissolved. Set aside.
  2. Prepare pasta as directed.
  3. While pasta is cooking, heat oil in a large skillet until hot. Take the pan off the heat and then add in the ginger and garlic. Return to heat and add in sliced mushrooms. Cook, stirring constantly, for 5 – 7 minutes or until the mushrooms turn a darker brown color.
  4. Add cabbage, carrot and green onion, and saute until veggies become crisp-tender. Add the sauce and mix thoroughly, until heated through.
  5. Add cooked noodles to the vegetable mixture and toss to combine. Sprinkle with the sesame seeds for garnish. Serve immediately.