Whole Food Recipes from Chef AJ's Plant-Based Kitchen

Spicy Peanut Noodles with Broccoli

“This reminds me of the peanut noodles from Chin Chin, a group of West Coast restaurants. If you don’t want to use traditional noodles, you can try vegetable “noodles” made from spiralized zucchini, sweet potato, or butternut squash. You can also buy pasta in a variety of shapes and sizes made from hearts of palm, legumes, sweet potatoes, or zucchini ,” says Chef AJ, author of the book,  Unprocessed 10th Anniversary Edition.

1 lb favorite noodles

1 lb broccoli florets

¾ cup unsweetened, unsalted peanut butter

¾ cup water

¼ cup rice vinegar

2 Tbsp low-sodium tamari

2 Tbsp date syrup

2 cloves garlic, pressed

¼ to ½ oz piece fresh ginger, pressed

½ tsp red pepper flakes

8 scallions, thinly sliced on the diagonal

Sesame seeds or chopped unsalted

Peanuts for garnish

Cook the pasta according to the package directions. Run under cold water when done. Drain and place in a large bowl.

Blanch the broccoli and run under cold water when done. Drain and add to the pasta along with the scallions.

To make the sauce, combine the peanut butter, water, rice vinegar, tamari, date syrup, garlic, ginger and red pepper in a saucepan over medium-high heat. Whisk until smooth and cook for about 10 minutes, until thickened.

Pour the sauce over the noodles and broccoli and thoroughly combine. Chill before serving and top with sesame seeds or unsalted peanuts, if desired.

Chef’s notes: If you are avoiding all sodium, substitute 2 Tbsp California Balsamic Teriyaki vinegar for the tamari. For a reduced-fat version, substitute salt- and sugar-free powdered almond butter or powdered peanut butter for the fresh peanut butter.

 

Nutrient-Rich Black Bean Soup

“No one will guess that there are two pounds of greens hidden in this delicious and easy-to-make soup. There is no need to cut anything up as the soup will be blended. If you are using salt-free beans, it is not even necessary to rinse or drain them,” says Chef AJ.

12 cups water or salt-free vegetable broth

6 (15-oz) cans salt-free black beans

2 (16-oz) bags frozen corn

8 cloves garlic

2 red onions

2 large sweet potatoes,
   peeled if not organic

1 lb baby bok choy
   (approximately 3 heads)

1 lb mushrooms

¾ cup oil-free, salt-free, sun-dried
   tomatoes (about 3 oz)

1 lb greens (kale, collard, mustard,
   chard, or a combination)

2 Tbsp cumin

2 Tbsp oregano

1 Tbsp smoked paprika

1 tsp chipotle powder

Zest of 1 lime (optional)

½ cup lime juice

Place the water or broth in a large soup pot and bring to a boil. Reduce the heat and add the beans, one pound of the corn, the garlic, onions, sweet potatoes, bok choy, mushrooms, sun-dried tomatoes and greens. Simmer uncovered for 30 minutes.

Remove from the heat and blend the soup with an immersion blender, or carefully process in a blender, one to two cups at a time, until pureed. Stir in the cumin, oregano, chipotle powder, lime zest (if using), lime juice, and remaining pound of corn.

Chef’s notes: For more texture, you can also set aside half the beans (3 cans) and stir them in whole after the soup is blended. Garnish with pepitas and cilantro, if desired. This makes a lot of soup. The recipe can be cut in half and made in an Instant Pot. It also freezes well.

Recipes reprinted with permission from Unprocessed 10th Anniversary Edition,
by Chef AJ with Glen Merzer, ©2022 by BPC.

Unprocessed 10th Anniversary Edition celebrates the amazing versatility and health benefits found in an oil-, sugar- and salt-free, nutrient-rich, whole-food, plant-based diet. To achieve optimal health, including reaching our ideal weight, begin by eliminating processed foods. Those that do so can eat as much as you desire (with the exception of whole-food fats such as avocado, coconut, nuts or seeds) and be completely nourished.