Straight up, Richa from Vegan Richa is one of my favorite vegan bloggers. She is insanely talented as you can see by her beautiful photos and her creative recipes, and I’m pretty sure that she enjoys spicy food as much as I do (Hello Sriracha!). In short, I am super thankful for her being able to guest blog for you all to see; and if you don’t go over to her site you are seriously missing out!
Thank you for having me over for the guest post today, Jackie!
Ok, so its January. and everyone seems to be talking about cleanses, eating healthy and what not. And I am like, let me just stop some of that sugar craving that I picked up over the holidays and I am good to go. I think it is a bit easier for me and most Indians in general because we are more addicted to salt and spice! Savory food hell yes.
Any which way, I digress. When people ask me or hubbs about what we eat, most times they auto-complete the answer to Salads. This is quite odd, because I eat hearty salad meals probably less than once in a month and hubbs probably once a week at work. That is quite infrequent, no? Raw leafy greens is something I rarely enjoy in huge quantities. They just do not agree with my tummy. So this is what I do with them and the way I love them. This delicious bowl of roasted cauliflower (croutons!), grains or lentils(protein!) and lightly cooked greens is my idea of a salad.:) Oh yes, did I forget to mention Sriracha almond coconut sauce (Spice!).
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.
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!
This is a vegan food blog, run by Jackie Sobon, that covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!
If you would like me to contact me about photography jobs, testing out a recipe, review your restaurant or just have a question you'd like me to answer email me at: [email protected]!