San Francisco Wholly Vegan: Chef Jennifer Bie

jennifer-bie

San Francisco Wholly Vegan: Chef Jennifer Bie

San Francisco Wholly Vegan: Chef Jennifer Bie Inspires Thousands Each Week Online: What She Can’t Live Without in the Kitchen and Her Favorite Recipes at Home

Instagram:@whollyvegan

Q: What can’t you live without in the kitchen?

A: Santoku knife.

Q: Five of your favorite ingredients?

A: Broccoli, cashews, Fresno chiles, coconut milk, and ginger.

Q: How long have you been a vegan?

A: 6 years.

Q: Why is it important to you?

A: I choose to live a vegan lifestyle for the animals, for my health, and for the health of the planet.

jennifer bie 1

Coconut Lemongrass Tofu

INGREDIENTS

Serves 2-3

2 tbsp cooking oil

2 large cloves of garlic, minced

½ of a large onion, thinly sliced

1 lemongrass stalk, leaves and outer layer removed,

white part finely chopped

2 Thai chiles, finely chopped (optional)

2 cups extra firm tofu, cut into cubes or triangles

1 cup broccoli florets, cut into bite-sized pieces

2 tsp curry powder

½ cup coconut milk

1 tsp tamari

1 tsp unrefined sugar

Cilantro for garnish

INSTRUCTIONS

  1. Heat the oil in a large skillet over medium to high heat.
  2. Add the garlic, onion, lemongrass, and chiles (if using) and cook for 2 minutes.
  3. Add the tofu and broccoli and cook for 2-3 minutes until the broccoli is tender.
  4. Sprinkle in the curry powder and stir well.
  5. Add the coconut milk, tamari, and sugar. Stir well and cook for 1-2 minutes more.
  6. Taste and add more curry powder, tamari, or sugar, as desired.
  7. Garnish with cilantro.

jennifer bie 2

Coconut Red Curry Ramen

Serves 2

INGREDIENTS

8 oz. dried vegan ramen noodles (or other noodles such

as somen, soba, or rice noodles)

2 cups broccoli florets, cut into bite-sized pieces

2 cups vegetable broth

1 cup coconut milk

2-3 tsp red curry paste, to taste

2 tsp tamari

2 tsp unrefined sugar

1 tsp toasted sesame oil

¼ cup chopped green onions

Shredded red pepper for garnish (optional)

INSTRUCTIONS

  1. In a large pot, boil the noodles in water according to the package instructions.
  2. Add the broccoli in with the boiling noodles and cook until tender (2-3 minutes).
  3. Drain the noodles and broccoli in a colander and set aside.
  4. In the same pot, boil the vegetable broth over high heat.
  5. Add the coconut milk, red curry paste, tamari, sugar, and sesame oil. Stir until well combined and let simmer for 2 minutes.
  6. Taste and add more curry paste, tamari, sugar, or water, as desired.
  7. Place the cooked noodles and broccoli in a bowl. Pour in the coconut curry broth.
  8. Top with green onions and shredded red pepper (if using).