Wow, what a weekend! I realize it’s Tuesday, just kidding, it’s Wednesday. See, how messed up my schedule is? Either way, Expo West ended up being a lot of fun. I met some amazing bloggers, tasted some great products and overall had a good time checking everything out. But, right now I’m going through VYA Post-Expo syndrome; meaning, after eating samples all day for three or four days, cooking has become “inconvenient”. Ridiculous, right?
This means, that I’m gettin’ back into the groove of things this week; starting with this super easy recipe that uses Spring produce and great Asian flavors. I always recommend stir fries and sautes to people who are just getting into (vegan) cooking. It’s really easy to go by taste and looks with these types of dishes because there’s not a lot of chemistry involved, unlike baking.
In this case, we have some crunchy snap peas, fresh asparagus and a salty-sweet Hoisin sauce; combine that with only a couple more ingredients and BAM! You have dinner. Don’t you love it, when food is that easy?
Let me start this post out by saying that this recipe is not for the faint of heart. I am one of thousands, possibly even millions, of people who adore Sriracha. Do you remember in Elementary School when you said that you loved a condiment so much that you could put it on anything? Then some smart-ass kid would say, “Even on ice cream?”. Now, you can say, “YES!”
I haven’t mentioned this month’s bloghop theme because I couldn’t host it (unfortunately), but now I have a chance to participate in the Ice Cream-themed month of June! Try out this delectable recipe to keep your summer cool AND spicy, this year. With such few ingredients and the help of my new ice cream maker it’s insanely easy to make.
I haven’t been feeling well the past couple of days, and sometimes that leads to me being not so clear-headed in the kitchen. I botched a batch of Chocolate Stout cupcakes, and made them into sad looking cake pops (it could be worse). But, prolonged periods of time in the kitchen make me cranky and tired when I’m sick, so when dinner came around I knew that I’d be throwing together something that wouldn’t take too long.
I always feel like I’m cheating a little bit when I use tofu, because it’s so easy to prepare, but sometimes that’s just what you need! I wish that I had marinated it for a bit longer, nonetheless it ended up tasting pretty great. Using the marinade to flavor the sauté was a convenient way to get some great flavor in there, and wasn’t something that I’ve done before.
Makes 2 Servings
- 1 package Tofu, I used House Food’s Organic Extra Firm Tofu
- 1 Tbsp. Sesame Oil
- 1 Medium-sized Onion, Diced
- 3 Cups Chopped Kale, No Stems
- 1 tsp. Sesame Seeds
- Optional: Garnish with Sriracha
- Press your extra firm tofu to get the excess moisture out of it, then cut it into 4 equal pieces. Place the pieces in a small Tupperware container; mix all the ingredients for the marinade in a small cup until the curry paste has dissolved, then pour the mixture over the tofu. Close the container with it’s lid and let the tofu sit for 10 minutes on one side, then turn it over. Repeat this for 40 minutes.
- While the tofu is marinating, warm the sesame oil in a medium-sized skillet over medium heat. When the pan is hot, add the diced onions and sauté until clear. Add the kale and sesame seeds to the onion, and cover pan for 2-3 minutes so that the kale wilts a little and turns a vibrant green.
- Get the tofu container out and pour the marinade into the kale onion mixture, stir together and cook for an addition 3 minutes. Once that is done, plate the kale sauté until all of it is out of the pan, do not clean the pan.
- Keep the pan warmed at medium heat and place tofu into it to crisp up a little bit. Cook on one side for 3 minutes, turn over and do the same to the other side; you may have to do this another time to get the tofu to the right texture.
- Plate the tofu on top of the bed of kale and drizzle some sriracha on top if you want some extra heat. Enjoy!
I found a box of Maifun rice noodles in my pantry the other day and decided to make ramen! This one turned out a little less soupy than I would have liked, but made an enormous amount, around 8 servings. Because I made this on a whim there was no REAL recipe used and I didn’t use measurements so I’ll give you a vague outline of what I did, this way you can make it your own.
2-3 Tbsp. Sesame Oil
1 Bunch of Leeks, sliced
3-4 Cloves of Garlic, Sliced
2 Cups of Broccoli, chopped
2 Carrots, sliced
1 1/2 Cups Sliced Mushrooms
1 Small Can of Water Chestnuts
2-3 Tsp. Sesame Seeds
1 tsp. Red Pepper Flakes
3 Tbsp. Tamari/Soy Sauce
Optional: 1 tsp. Hot Sesame Oil
6 Cups Water
4 Tbsp. White Miso Paste
1 Box Annie Chung’s Maifun Noodles (or any rice noodle)
Saute garlic and leeks until leeks soften (approx. 3-5 minutes). Add in broccoli, carrots, mushrooms and water chestnuts and create a stir fry with them so that they are sauteed but not very wilted. Stir in sesame seeds, red pepper, soy sauce and hot sesame oil (if you have it).
After everything is combined and smelling delicious add in your water and miso paste and bring to a boil over medium. Once boiling (it’ll probably take 4-8 minutes), add in noodles and simmer until noodles are soft, which will take little to no time. Serve in a bowl and dot with sriracha if you like hot stuff!