Tag: Vegetarian
Shredded Tofu with Mushrooms and Edamame
I am making more non-meat dishes as my daughter wants to eat less meat. I am a fan of the NY Times recipes and cook a lot of the dishes. This one is modified from the NY Times cooking site and is extremely healthy but most importantly, it is delicious! I served it with red rice instead of white or brown but any rice or grain will do.
1 package firm tofu (15 ounces), drained
4 tablespoons soy sauce
2 tablespoons Chinese Shaoxing sauce
Juice of 1 lime
2 teaspoons sesame oil
2 teaspoons cornstarch
3 tablespoons peanut oil
3 cups shiitake mushrooms, sliced
1/3 cup green onions, chopped
1 stalk lemongrass, trimmed and outer leaves removed
1 inch fresh ginger
3 garlic cloves
1 jalapeno, seeds taken out
Salt
¾ cup shelled edamame
½ cup chopped, basil, cilantro and chives
Using a box grater, shred the tofu and spread on a paper towel lined platter to drain.
In a small bowl, mix the soy sauce, Shaoxing, lime juice, sesame oil and cornstarch. Mix well and keep aside.
Process the lemon grass, ginger, garlic and jalapeno in a food processor. Keep aside.
In a wok like pan, heat the peanut oil. Add the mushrooms and cook on high heat for 7 to 8 minutes till browned and slightly crisp. Add the green onions and the lemon grass mixture and cook on medium heat for 2 to 3 minutes. Add the tofu and edamame and mix well. Add the soy sauce mixture and bring to a boil. Mix well and check for seasonings and add salt accordingly. Garnish with more lime juice and the chopped herbs.
Tofu and Broccoli Stir Fry with Cumin
1 tablespoon Shaoxing wine
1 teaspoon salt
2 teaspoons soy sauce
2 teaspoons dark soy sauce
1 tablespoon corn starch
1 teaspoon honey
¼ cup water
3 tablespoons peanut oil
2 teaspoons minced ginger
1 tablespoon minced garlic
2 serrrano chilies, chopped
2 teaspoons ground cumin
1 package extra firm tofu, cut into 1 inch squares and cooked for 2 minutes in boiled water
3 cups broccoli florets
3 scallions, chopped
1 teaspoon sesame oil
In a bowl mix the wine, salt, soy sauces, cornstarch, honey and water, keep aside.
Heat a wok like pan with the peanut oil and add the ginger, garlic, chilies and cumin. Saute on medium high heat for 1 to 2 minutes. Add the broccoli and sauté for a minute on high heat. Add the tofu and the sauce. Mix well and bring to a boil. Simmer for 5 minutes till the broccoli is tender but not over done. Check for seasonings and add salt if needed. Garnish with scallions and a drizzle of sesame oil.
Arugula Orange and Feta Salad
One of my favorite winter salads…
- 4 cups baby arugula
- 2 navel oranges, peeled and cut into thin rounds
- ½ cup crumbled feta cheese
- ¼ cup sliced and toasted almonds
Orange and Meyer Lemon Dressing
- Juice of 3 Meyer lemons
- Juice of 2 navel oranges
- ½ cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 to 2 teaspoons honey
Add all the dressing ingredients in an airtight container. Shake really well and check for seasonings.
Transfer the arugula, oranges, feta and almonds in a bowl. Pour some dressing, toss and taste for seasonings. Add salt and pepper if desired. Serve and enjoy!
Pepper and Bean Salad
- 1 14 ounces can black beans, rinsed and drained
- 1 14 ounces can kidney beans, rinsed and drained
- 1 large red pepper, cut into ½ inch squares
- 1 small red onion, cut into ½ inch squares
- ½ cup cilantro, chopped
Add all the ingredients to a mixing bowl.
Dressing
- Juice of 2 limes
- Juice of 4 small Clementines
- ½ cup extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 to 2 teaspoons honey
Add all the ingredients to an airtight container and shake vigorously to mix all the ingredients well. Check for seasonings. Add to the mixing bowl with the beans and vegetables. Mix well and add more salt if needed. Let the salad sit for at least 2 to 3 hours before serving. Mix well before serving.
Green Curry Noodle Soup
My daughter announced a while ago that she would like to eat less meat- so, I informed her that we can absolutely do that but we will need to incorporate more veggies and beans in the diet. I know of a lot of teenagers her age who have decided to give up meat and live on pasta every day – not in my house!! This is a yummy, flavorful dish where one does not miss the meat….it does have some shrimp paste- but that can be eliminated.
Green curry paste (substitute store bought paste)
- ½ bunch Thai basil leaves
- ½ bunch cilantro leaves
- 2 kaffir lime leaves, (or zest of one lime)
- 1 (4- inch) piece lemongrass
- 4 garlic cloves
- 1 small shallot, chopped
- 1 (2- inch) piece peeled ginger
- 1 small Serrano pepper
- ½ teaspoon shrimp paste (or 5 to 6 dashes fish sauce)
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
Place all the ingredients into a food processor or blender and blend until smooth, about 3 to 4 minutes. If desired, strain the paste through a strainer to get rid of the stringy texture from the lemongrass. Take out and keep aside.
- 2 tablespoons peanut oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, sliced
- 1 bunch brown beech mushrooms
- 1 cup spicy dry tofu, sliced or extra firm tofu, sliced
- ½ cup sliced fresh or canned bamboo shoots
- 3 heaping tablespoons green curry paste
- 2 kaffir lime leaves, (or zest of one lime)
- 1 can coconut milk
- 2 cups chicken or vegetable broth
- 12 ounces ramen noodles
Heat a heavy saucepan with the peanut oil. Add the onion and garlic and sauté for 1 to 2 minutes. Add the mushrooms and sauté for 3 to 4 minutes. Add the green curry paste and kaffir lime leaves and sauté for another 3 to 4 minutes. Add the tofu and bamboo shoots and sauté for 1 to 2 minutes. Stir in the coconut milk and broth. Bring to a boil and adjust seasoning.
Cook the ramen noodles according to instructions and add to the soup and serve garnished with basil, cilantro leaves and sliced Serrano pepper.
Recipe modified from spoonforkbacon.com
Kale Brussels sprouts and Apple Salad
- 3 cups of shredded kale, Brussels sprouts and red cabbage (Trader Joes has a ready made pack)
- 1 medium honey crisp apple, cut into thin strips
- ½ cup cilantro, chopped
- Dressing
- ¼ cup mayonnaise
- ½ cup full fat yogurt
- 1 teaspoon chipotle in adobo
- 1 teaspoon chipotle powder
- 1 teaspoon salt
- 1 teaspoon honey
- Juice of half lemon
Mix all the ingredients in a small bowl. Check for seasonings. Add to the kale mix and mix well and check for seasonings. Add cilantro and serve.
MaPo Tofu with Mushrooms and Bok Choy
- 1 pack firm tofu- 450 grams, cut into 1 inch squares and soaked in 3 cups of water and 2 teaspoons salt for 10 minutes
- 2 tablespoons peanut oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- 1 inch ginger, chopped
- 10 ounces Cremini mushrooms, chopped into small pieces
- 1 tablespoon chili bean sauce
- 1 teaspoon Sichuan peppercorn, ground
- Salt
- 1 tablespoon tamari
- 5 to 6 mini bok choy, sliced in half
- ½ cup mushroom or vegetable broth
- 1 tablespoon water
- 1 tablespoon corn starch
- ½ cup fresh cilantro, chopped
Drain the tofu and pat dry making sure not to break the pieces. Mix the corn starch in water in a small bowl, mix and keep aside.
Heat a wok like pan with peanut oil. Add the onion, ginger and garlic. Stir fry over high heat for 2 to 3 minutes. Add the mushrooms and sauté on high heat for 3 to 4 minutes. Move the veggie mixture to the side of the pan and add the chili bean sauce and Sichuan peppercorn powder. Saute for 30 seconds. Mix in with the veggies and add the tamari, tofu, bok choy, broth and corn starch. Mix well and bring to a boil. Simmer for 2 to 3 minutes, add salt if needed. Garnish with cilantro.