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Tag: Vegetarian

Sauteed Tofu with Hoisin Sauce

January 21, 2020

1 pack extra firm tofu, drained of excess liquid

¼ cup hoisin sauce

2 tablespoons soy sauce

1 teaspoon honey

1 teaspoon fresh grated ginger

3 garlic cloves, grated

1 teaspoon sesame oil

Salt

½ teaspoon red pepper flakes

4 tablespoons peanut oil

1 teaspoon black sesame seeds

1 teaspoon white sesame seeds

¼ cup green onions, chopped

 

Place the drained tofu on a plate lined with several paper towels. Cover tofu with several more paper towels and top with a heavy pan or something heavy. Let sit for 30 minutes to drain excess liquid.

Mix the hoisin sauce, soy sauce, honey, ginger, garlic, oil, 1 teaspoon salt and red pepper flakes in a large bowl and keep aside.

Cut tofu into bit sized squares and toss in the bowl with the sauce. Marinate for 30 minutes.

Heat a heavy pan with peanut oil. Once really hot, add tofu and sear on all sides- about 3 to 4 minutes on each side.

Remove from heat and sprinkle sesame seeds and green onion. Serve with rice.

 

 

 

Roasted Cauliflower Soup with Spiced Almonds

January 20, 2020

1 medium head of cauliflower (cut into florets)

1 medium onion, chopped

3 garlic cloves, with skin

2 tablespoons olive oil

Salt

Preheat oven to 400 degrees F.

 

Transfer the cauliflower, onion and garlic onto a cookie sheet. Drizzle the olive oil and sprinkle salt. Roast for about 30 to 40 minutes until the cauliflower is golden brown. Keep aside.

2 tablespoons butter

¼ teaspoon ground cinnamon

¼ teaspoon ground cardamom seeds

¼ teaspoon ground cumin

¼ ground coriander

¼ teaspoon ginger

¼ teaspoon paprika

½ teaspoon salt

¾ cup sliced almonds

Melt butter in a medium skillet. Add the spices, salt and almonds and toast on medium heat, stirring constantly for 3 to 4 minutes. Let cool and keep aside. This can be done a day before and kept in the fridge.

1 medium red skin potato, peeled and cut into 1 inch cubes

1 cup half and half (substitute with coconut milk for vegan)

5 cups chicken or vegetable stock

Salt

Harissa for garnish

In a large pot, bring the stock to a boil. Add the potatoes, cauliflower, onion and garlic and boil for 10 minutes till the potatoes are tender. Blend the soup with an immersion blender or in a blender till smooth. Transfer back to the large pot and bring to a boil, cook for 10 to 15 minutes on a medium heat. Check for seasonings and add more stock if needed. Strain the soup (it is optional but I prefer the smooth consistency). Serve with a sprinkle of almonds and a small dollop of harissa.

 

Roasted Cauliflower and Potatoes with Harissa

January 19, 2020

1 head of cauliflower, cut into florets

4 to 5 medium to small potatoes, peeled and cut into 2 inch pieces

Oil to drizzle and cook with

Salt

Pepper

5 to 6 green onions, whites and greens separated and chopped

2 inch fresh ginger, grated

2 tablespoons harissa

1 teaspoon ground coriander

½ cup chopped cilantro

 

 

Preheat broiler to high.

Transfer the cauliflower florets and cut up potatoes to a lined cookie sheet. Drizzle with oil and sprinkle with salt and pepper. Mix to make sure all the veggies are coated well with oil. Place the veggies under a hot broiler and roast them for 5 to 10 minutes or till they are golden brown. Take them out and keep aside.

Heat 2 tablespoons oil in a heavy saucepan. Add the white parts of the green onions and ginger. Saute on medium heat for 2 to 3 minutes. Add the harissa and saute for another 2 to 3 minutes. Add the roasted veggies and mix well. Add 1 teaspoon salt and ground coriander, mix well, lower the heat and cover with lid. Cook for 10 to 15 minutes or till the potatoes are cooked through. Take the lid off, check for seasonings. Garnish with cilantro and the green parts of the green onion.

Spicy Watermelon and Pineapple Salad

August 18, 2019

I got this recipe from NYTimes, one of my favorite sources for new ideas. I changed up the ingredients a bit and came up with this delicious summer salad- make it before all the yummy watermelon goes away!!


2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
Juice and zest of one lime
1 tablespoons honey
1 serrano, sliced
½ teaspoon salt
1 teaspoon Trader Joes chili lime seasoning
2 green onions, chopped
1 cup fresh watermelon, chopped
1 cup fresh pineapple, chopped
½ cup crumbled feta
2 cups arugula
¼ cup cilantro sprigs
¼ cup mint

Make the dressing with the oil, vinegar, lime zest, juice, honey, Serrano, salt and the chili lime seasoning. Mix well and keep aside.
Transfer the watermelon and pineapple in a medium bowl and pour the dressing over the fruit, mix well and let marinate in fridge for at least an hour.
Right before serving, add the arugula, cilantro, mint and feta to a large bowl, add the marinated fruit, toss, check for seasoning and serve.

Channa Dal with Curry Leaves

July 7, 2019

2 tablespoons extra light olive oil

1 medium yellow onion, chopped

2 garlic cloves, chopped

1 green chili, chopped

1 medium tomato, chopped

1 cup channa dal, rinsed and soaked in water

2 cups water

2 teaspoons salt

½ teaspoon cayenne pepper

½ teaspoon turmeric

1 teaspoon garam masala

Juice of one lime

1 teaspoon ghee or oil

1 teaspoon cumin seeds

5 to 7 curry leaves

1 teaspoon garam masala

½ cup fresh cilantro, chopped

Heat a medium pressure cooker with the oil. Add the onion, garlic and chili. Saute on medium heat for 2 to 3 minutes. Add the tomato and sauté for 2 minutes on medium heat. Drain the dal and add to the sautéed onion. Add the water, salt, cayenne pepper and turmeric. Bring to a boil and cook under pressure for 20 minutes. Take the lid off once the pressure has subsided. Continue to cook on medium heat. Add the  lime juice and check for seasonings.

In a small frying pan, add the ghee, cumin seeds and curry leaves. Cook on medium heat for 2 to 3 minutes till the cumin seeds begin to sizzle. Transfer the cumin seeds and curry leaves to the cooking dal. Mix well and add the garam masala and fresh cilantro. Serve warm.

4th of July Recipes -Mushrooms and Cannellini Bean Burgers

June 30, 2019

2 tablespoons extra virgin olive oil

1 medium onion, chopped

2 garlic cloves

2 teaspoons salt

2 cups Cremini mushrooms, sliced

1 cup cooked brown rice

1 14 ounces cannellini beans, drained

¼ cup cilantro, chopped

¼ cup dill, chopped

2 teaspoons ground cumin

1 teaspoon smoked paprika

½ cup panko bread crumbs

Heat 2 tablespoons of oil in a large skillet over medium high heat. Add onion, garlic, salt and cook until the onion is translucent about 2 to 3 minutes. Add the mushrooms and cook until soft, 5 to 10 minutes. Transfer the veggies to a food processor with the rest of the ingredients. Pulse 5-10 times to combine- careful not to overdo it… you don’t want a paste.

Press mixture between fingers- if you can form a patty with it, you are good, if it is too crumbly, add some water 1 tablespoon at a time until it sticks together. If the mixture is too wet, add more breadcrumbs 1 tablespoon at a time until the right consistency.

Form the mixture into 8 patties (about 1/3 cup of the mixture each) and place on a baking sheet lined with parchment paper. Refrigerate uncovered for 30 minutes.

When ready to cook, heat 1 tablespoon oil in a large non stick skillet over medium high heat. Cook 3 to 4 patties at a time until brown, 3 to 4 minutes on each side. Add sliced cheese on top if desired. The left overs can be frozen. Serve in ciabatta rolls with tomato and cucumber relish and cumin mayo!

Tomato and Cucumber Relish

  • ½ cup cherry tomatoes, chopped
  • ½ cup cucumbers, chopped
  • 1 teaspoons salt
  • Juice of half lemon

Mix all the ingredients and let sit for ½ an hour before serving with burger.

Cumin Mayonnaise

  • ½ cup mayonnaise
  • ½ cup whole milk yogurt
  • Juice of half lemon
  • 1 teaspoon salt
  • 1 teaspoon cumin

Mix all the ingredients and serve with the burgers.

 

Gochujang Tofu Stir Fry

February 4, 2019

We love, love Korean cuisine- this one is a play on the Korean flavors…

4 tablespoons Gochujang

2 tablespoons soy sauce

2 tablespoons honey

3 garlic cloves, minced

2 tablespoons Mirin

1 teaspoon salt

 

Mix the ingredients in a small bowl and keep aside.

 

1 18 ounces firm tofu package, cut into 1 inch cubes

3 tablespoons corn starch

1 teaspoon salt

¼ cup peanut oil

 

Transfer the tofu into a medium bowl, add the corn starch and salt. Mix  well till all cubes are coated properly. Heat a frying pan with the peanut oil and brown the tofu on medium heat till all sides are golden brown. Drain on some paper towel and keep aside.  Save the peanut oil for stir frying the veggies.

 

1 medium onion, sliced

2 cups Cremini or any mushroom of choice, slices

1 large red bell pepper, sliced

4 cups Chinese broccoli, or bok choy or spinach

3 green onions, cut into 1 inch pieces

2 teaspoons black sesame seeds

 

Heat a wok like pan with 2 tablespoons of the saved peanut oil. Add the onion and sauté for 2 to 3 minutes on medium heat. Add the mushrooms and sauté on high for 4 to 5 minutes. Add the red pepper and cook for 2 to 3 minutes on medium heat. Add the greens and let them wilt and add the browned tofu and the gochujang sauce. Mix well and bring to a boil. Check for seasonings. Garnish with green onions and sesame seeds. Serve with jasmine rice.