Tahd Frentzel Portfolio

Most of these are vegan and gluten-free

---

Vegan Chow Mein (From Food with Feeling recipe)

Ingredients

• 14 ounces of chow mein noodles
• 2 tablespoon of sesame oil
• 1 cup of thinly sliced carrots can also used shredded carrots
• 1 cup of snow peas
• 8-10 ounces of broccoli florets
• ½ cup of cashews lightly chopped
• 1 tablespoon of freshly grated ginger
• 2 cloves of garlic
• ⅓ cup of soy sauce
• 1-2 tablespoons of sesame seeds I used regular and black
• Crispy Tofu (marinated in a wee bit of sesame oil, a few dashes of black vinegar and a few more of soy sauce for about 30 minutes to an hour)

Instructions

Prep the noodles according to the packaging. Once drained, set aside to cool slightly.

Heat the oil in a large skillet or wok over medium heat. Add in the carrots, peas, broccoli, ginger, and cashews. Cook, stirring frequently, for 8-10 minutes.

Add in the garlic, soy sauce, and sesame seeds as well as the noodles. Toss to coat thoroughly untill all of the noodles are lightly covered in the sauce.

Cook for an additional 5 minutes and then remove from the heat. If adding in the crispy tofu, do so at this time.

---

Tomato Basil Risotto

Ingredients:

• 6 cups chickenlessstock
• 2 Tablespoon butter
• 2 shallot, minced
• 4 garlic cloves, pressed or minced
• salt and pepper
• 1 ½ cup arborio rice
• ½ cup white wine, Sauvignon Blanc or Pinot Grigio recommended
• 4 vine-ripened tomatoes, seeded then chopped
• 4 cups baby spinach, chopped
• 20 fresh basil leaves, chopped
• ½ cup freshly grated parmesan cheese

Cook Mode

Prevent your screen from going dark

Directions 

• Bring broth to a simmer in a small saucepan. Reduce heat to low and keep hot.
• Melt butter in a large skillet over medium heat. Add shallot and garlic, season with salt and pepper, then saute until the shallots are tender, 5 minutes. Add rice then stir to coat in butter and lightly toast for 1 minute. Add wine then stir until nearly absorbed by rice.
• Add broth one ladle full at a time, stirring slowly until the broth has been nearly entirely absorbed by the rice before adding another ladleful. The whole process will take 30-35 minutes. Note: the broth will absorb more slowly near the end of the cooking process.
• When there’s two ladlefuls of broth left, add the tomatoes. When there is one ladleful left, add the baby spinach and basil. Once the rice is tender, remove skillet from heat then stir in parmesan cheese. Taste then add more salt and/or pepper if necessary, and then serve.

---

Coconut Curry Cauliflower

• 1 large head’s worth of cauliflower, in florets
• 2 1/3 cups coconut milk
• 4 cloves minced garlic
• 2 inches fresh grated ginger
• salt and pepper
• 2 TBLS extra virgin olive oil
• 1/2 yellow onion, chopped
• 1 TBLS garam masala
• 2 tsp yellow curry powder
• 1/2 tsp turmeric
• 1 tsp cayenne pepper
• 1 can (6 ounce) tomato paste
• 2 tablespoons coconut oil
• 1/4 cup fresh cilantro, roughly chopped
• steamed rice and naan, for serving

Instructions

1. Preheat the broiler to high. Grease a baking sheet with olive oil.

2. In a large bowl, combine the cauliflower, 1/3 cup coconut milk, 2 cloves chopped garlic, 1 tablespoon grated ginger, and a pinch of salt. Let sit 10 minutes to “marinate”. Spread the cauliflower in an even layer on the prepared baking sheet. Transfer to the oven and broil for 3-4 minutes, until the cauliflower is just beginning to char on the edges. 

3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook 5 minutes or until fragrant. Add the remaining garlic and ginger, cooking another 5 minutes. Stir in the garam masala, curry powder, turmeric, and cayenne, and cook until fragrant, about 1 minute.

4. Add the tomato paste and remaining 2 cups coconut milk. Stir to combine, bring the sauce to a boil, cook 5 minutes or until the sauce thickens slightly. Stir in coconut oil. If the sauce seems thick, thin with 1/2 to 1/2 additional coconut milk or water. Add the cauliflower and any juices on the pan and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro. Season with salt and pepper.

5. Serve the cauliflower and sauce over bowls of rice with fresh naan and mango chutney, if desired. Enjoy!