CitrusLove: Sesame Crusted Tofu with Kale Satsuma Stir Fry

A healthy, seasonal dinner, this Sesame Crusted Tofu with a Satsuma Kale Stir Fry comes together quickly and easily!

A healthy, seasonal dinner, this Sesame Crusted Tofu with a Satsuma Kale Stir Fry comes together quickly and easily!

Lately, convenience has been something of a necessity for me. That being said, stir fries are one of my favorite things to make when I’m short on time and imagination. I find that tofu has made its way into more of my meals, which is still only occasionally, and I’ve had fun preparing it different ways. I almost feel like I am taking online culinary arts classes!

For my second #citruslove post of the month, I have this well-rounded meal that’s packed with tons of Vitamin C, Iron, Fiber and Protein; not to mention flavor! Curry is one of my favorite spice blends, paired with sesame seeds, sweet satsuma Mandarin oranges, hot pepper and onion, you’ve got a winning combination.

A healthy, seasonal dinner, this Sesame Crusted Tofu with a Satsuma Kale Stir Fry comes together quickly and easily!
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Citruslove: Homemade Orange Marmalade

It’s time for the start of another bloghop, and boy am I excited for this one! For the month of January the bloghop theme is citrus, which is very exciting. I have a small Valencia orange tree that’s finally starting to ripen, a Meyer lemon tree that’s loaded down with lemons, and a lime tree that’s fruiting; so this couldn’t be any more perfect.

Here’s a list of all of the people participating in the Bloghop this month!

Astig Vegan ~ Richgail ~ @astigvegan
Oh Cake ~ Jessica ~ @jesshose

Please join in on the #citruslove fun by linking up any citrus recipe from the month of January 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #citruslove event! The twitter hashtag is #citruslove :).
Making this Orange Marmalade is wonderfully simple, albeit a little time consuming. I ended up dividing my marmalade between two very small jars as gifts, but this recipe would fit perfectly into a 12 ounce Ball Jar. I definitely was inspired to make this by my Orange Marmalade Thumbprint cookies from last month, although there are a couple changes to the ingredients. 🙂

Ingredients:

  • 4 Cups Peeled Orange Slices, De-seeded
  • 1/2 tsp. Orange Zest
  • 1/2 Cup Organic White Sugar
  • 1 1/2 Tbsp. Arrowroot Powder or Cornstarch
  • 1/4 Cup Fresh Lemon Juice
  • 1/2 Cup Water

Directions:

  1. Take the orange slices and place them into a blender or a food processor and blend until slightly chunky. Pour the contents of the blender into a large sauce pan, over medium heat. Add in orange zest, sugar, arrowroot powder, lemon juice and water, stir together.
  2. Simmer orange mixture, stirring occasionally, for roughly 25 minutes or until the mixture has the same consistency as jam. While the marmalade is thickening, sanitize your jar(s) by boiling it in a large pot for 15 minutes.
  3. When the marmalade is ready, pour it into the jar, seal with lid, then place it in a canning pot (or just a large enough pot so that it can be covered with water) that is filled with boiling water. Boil the jars for 10-15 minutes to seal them. Decorate them however you want, then gift them!

This marmalade is terrific on your morning toast, in cookies (obviously ;)), oatmeal, or even in a marinade! I’m definitely looking forward to the rest of the month and all of the #citruslove recipes that will be filling the blogosphere!

Polish Cuisine: Red Cabbage Soup

I don’t know about you, but when I see a red cabbage at the farmer’s market or in my CSA I’m immediately drawn to the deep purple color of it. After the initial seduction I am left completely uninspired and even a little intimidated by the thought of making something from it. I’m here to tell you now that this is no longer a problem! After coming up with the idea of making some traditional Polish dishes for dinner on Christmas, I knew that using a whole head of red cabbage wouldn’t be an issue. I had NO IDEA how freakin’ tasty this would end up, seriously; I don’t care what your roots are or where you’re from, you should try this!

I found the original recipe on eHow, and was excited by how simple the ingredients are, coupled with the fact that it couldn’t be any easier to veganize. I didn’t change very much in the recipe, other than using two small fuji apples instead of 1 large red apple, liquid aminos instead of soy sauce, one massive tomato instead of 2, Earth Balance instead of butter and I used my immersion blender in the pot as opposed to transferring the hot liquid to a blender.

This recipe isn’t a super traditional Polish dish, but it fit into my dinner plate just right. I topped mine with roasted pepitas (pumpkin seeds) to give a little crunch to the smooth soup, it was perfect. The soup was tomato-y with just a tinge of sweetness, and extremely comforting. I’ll definitely be making this soup again, maybe doing a little more experimenting with it to see if I can make it my own. 🙂

I even did some approximate nutrition facts for you! Servings: 6, Calories: 114, Fat: 3.6g, Saturated Fat: 1g, Sodium: 412mg, Carbohydrates: 16g, Fiber: 4g, Sugar: 9g, Protein: 3.4g, Calcium: 53.5mg, Potassium: 331mg

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