Veg*n Cooking and Other Random Musings: Snow Peas
Showing posts with label Snow Peas. Show all posts
Showing posts with label Snow Peas. Show all posts

Saturday, February 16, 2008

Tofu, Veggie, and Rice Noodle Stir-Fry

So those of you out there, uncomfortable with the last entry, wondering if you still want to visit my blog, can breathe a sigh of relief that this one is about food. Though don’t say you weren’t warned, I added the ‘Other Random Musings’ part for a reason. :-)

We went to the store last night after work and got another load of grub. A little embarrassing but, I have a recipe I have wanted to try from over at Authentic Deliciousness’ blog, which called for parsnips. I have to be honest, I had never seen a parsnip before, I knew nothing more about them than that they are root vegetables. So at the store, the labels are not exactly in the spots they should be, as I ended up with a rutabaga, Googled ‘parsnips’ when I got home, and well, it wasn’t one, so I Googled other root veggies to identify this one. Since it is a root vegetable I think it will work for this meal. And hey, we get to try rutabaga right?

Anyways, I was planning on making VeganYumYum’s Pan Fried Tofu, Kale, and Stir-Fried Noodles, but ended up going a different way with it. What I hadn’t realized when I picked out this recipe was that it was simply tofu, kale, and noodles with a sauce. That would not fly in my house, as I mentioned earlier, we are pretty picky when it comes to tofu. And the sauce, while pretty good, was missing a bit of something, and only called for ¼ teaspoon of hot chili sauce, I mean, come on! I also like to buy my greens organic and there was no organic kale available, so we got red chard. So I changed up the sauce a bit, added more veggies, and cut the tofu in half.

Tofu & Veggie Noodle Stir-Fry
1 tsp coconut oil
½ package firm tofu, pressed, and cut into small chunks
1 bunch of chard, cut into bite sized pieces
½ red bell pepper, diced
¼ onion, diced
1/2 cup broccoli, cooked
½ cup snap peas cooked
½ package of rice stick noodles

¼ cup water
¼ cup shoyu (or other soy sauce)
1 tbsp ginger, minced
1-2 tbsp pure maple syrup
1 tbsp rice vinegar (seasoned or unseasoned would work, I used seasoned)
1-2 tbsp agave nectar
1 clove garlic, minced
1 tsp stone ground brown mustard
1 tsp or more hot chili sauce (I would start with this depending on how spicy you like things, I used 2 tbsp, but I’m a spice freak)
¼ teaspoon cayenne pepper (optional)

Press tofu and cut into small chunks.

Whip together the sauce. Reserve half the sauce for the stir-fry, and marinate the tofu in the other half of the sauce for about a half hour. You can use this time to chop and cook the other veggies.

Cook rice noodles according to package directions, set aside.

In a large skillet, heat a couple of tablespoons of water. Add bell pepper and onion and cook until translucent.

Heat coconut oil and add tofu, stir-frying over medium high heat until tofu crisp. Add cooked broccoli, snow peas, and remaining sauce.

Add chard in small batches, covering with a lid to help with the chard.

Serve over hot rice noodles.

Well, my Mom is coming for a visit today, haven’t seen her for probably six months or more, so I’m pretty excited. I’m also taking her out to lunch. Now this might not mean much to you all out there, but this is the first time I have ever been able to afford to take her out, when I was in college it was always the other way around, so I’m proud to take her to the tea room here in town she likes. They aren’t the most vegan friendly place, but if all else fails I can munch on their amazing sweet potato chips and have a nice pot of Earl Grey tea. As I’m sure you could tell by the picture of the groceries with the two boxes on it, we are fans of the Earl Grey.

‘Til next time!

Wednesday, January 16, 2008

Teriyaki Tofu

Last night I decided to move away from sweet Asian sauces a bit to make something more savory, as both Brett and I felt like we had eaten a lot of sweet foods this week. So I went for a Teriyaki Tofu Stir-Fry, and it turned out spot on. I was impressed with how much my homemade version actually tasted like teriyaki sauce, since, as I said in a previous post, sometimes I make things sweeter, spicier, and tangier, than they are made “authentically”. But this sauce seemed pretty authentic.

I also loaded this stir-fry up with veggies because I felt like we haven’t had as high of a veggie intake lately as we should. This is one thing I love about stir-fries; they are a perfect way to get a nice, healthy dose of veggies.

Teriyaki Sauce
1/3 cup mirin (Chinese Rice Wine)
1/3 cup water
1/4 cup shoyu
1-2 tbsp minced ginger
1-2 cloves garlic, minced
2-3 tbsp brown rice vinegar
1 tsp sesame oil
3 tbsp brown sugar
1-2 corn starch dissolved in water (depending on desired thickness)
red pepper flakes

Heat all ingredients except for corn start and water mixture on stove. Stir frequently while waiting for sauce to boil. Once boiling, add corn starch and water mixture, stirring frequently until desired thickness.

Teriyaki Stir-Fry
tofu, cut into small pieces
Teriyaki Sauce
bell pepper
snow peas
broccoli, cooked
Hot cooked, brown Basmati Rice
peanut oil

Heat peanut oil in skillet and fry tofu until it begins to brown. Add onions and bell pepper. Cook until onion and peppers begin to get soft and tofu is done to your liking.

Throw all the veggies over some brown Basmati rice, top with the sauce and enjoy!

I probably won’t have a post tomorrow as I feel like being lazy tonight which means…..Amy’s Pizza. I really do like Amy’s products; there is a vegan bean burrito Amy’s makes that I love taking to work for lunch when there are no leftovers to take.

I wanted to end this post asking for a bit of wisdom from the seasoned vegan cooking community out there. As I have mentioned before, I am just starting my vegan cookbook collection. So far I have Veganomicon. I want to get one more regular cookbook and one dedicated to desserts to start. I am thinking about Eat, Drink, and Be Vegan or Vegan with a Vengeance for my regular cookbook choice (anybody have suggestions for which I should get?), but am stumped for ideas for where to start in the way of vegan dessert cookbooks.

Any advice will be most appreciated!

‘Til Friday!

Monday, December 31, 2007

Not Sure What To Call the First Entry

If anyone ends up reading my blog, I think they will come away with a few things. First, I love to cook, read, and rant. Secondly, I am not very creative with titles for things. When I was still in college, I would tend to name my papers something along the lines of "Whatever Class This Is Paper One", I usually got good grades, but the title had nothing to do with it. I better never write a book - nobody would spend $21.95 on a book called "Jennifer's Book One". Ha.

Anyways, I started this blog after browsing through many other food blogs, and decided that I would enjoy having a (mostly) food blog as well. I am a (dairy-free) vegetarian who eats mostly vegan so a tiny fraction of my recipes are not completely vegan. Hence why I called this blog Veg*n, as I understand this encompasses both vegetarians and vegans. I will try to make sure to denote whether it's vegetarian or vegan, though I'm sure most vegans out there are very careful to make sure they don't consume any animal products, so this shouldn't be too much of an issue. As I said, I love to cook, and I am always looking for advice, feedback, and other recipes, so this is my contribution - I hope you enjoy.

This blog will mostly consist of my various food adventures, but you may get a rant from time to time, as I am an environmentalist and peace mongerer, and with the current state of affairs, people like myself seem to have a never ending stream of things to rant about.

Now down to business, the food! Tonight I will be making Kung Pao Tofu, which is very good. I found a basic recipe and had to have my way with it so it ended up being essentially a template that I used to create my own recipe. This recipe is vegetarian, not vegan, as it has honey in it. I am sure that you could substitute something else for the honey. If anyone has any suggestions on how to make this vegan and still have the same sweet and spicy flavor, let me know. I would like to work with other sweetners, but am not sure what has a similar flavor to honey.

I scaled this recipe so that there was more sauce, I'm not sure about anyone else, but most of the Asian recipes I have come across are very skimpy on the sauce, you generally have to make more than one batch anyway, so I went ahead and changed it for the entire recipe. The dish isn't the same if there isn't enough sauce to soak into the rice.

This is good as a leftover as well, I will be taking it to work for lunch this week.

Kung Pao Tofu
1/2 block of tofu cut into small cubes
4 tsp. hot chili oil
honey (to taste)
4 tbsp. Mirin (Chinese Rice Wine)
3 tbsp. cornstarch
8 tbsp. shoyu
2 tbsp. sugar
2 tbsp. sesame oil
2 tbsp. white vinegar
dash cayenne
1 tbsp. minced ginger (fresh or jarred)
1 clove garlic, minced
brocolli cooked (as much as you like)
snow peas (as much as you like)
onions diced (as much as you like)
2 tbsp. olive oil
Hot, cooked brown rice or other grain

Marinate tofu with half of the Mirin, cornstarch and hot chili oil, add 2 tbsp. tamari or soy sauce. Set in fridge to marinate for about a half hour.

Mix remaining rice wine, cornstarch, and soy sauce with a dash of cayenne, sugar, sesame oil, honey, vinegar and hot chili oil for the sauce.

Heat olive oil in medium skillet. Cook tofu until crisp. Remove from heat.

In a large skillet or wok heat olive oil, add garlic, onion, and ginger. Cook about one minute. Add brocolli and snow peas. Cook another minute. Add tofu and sauce and cook a few more minutes, heating through.

Serve over rice or other grain, I like to use brown rice, but you can be creative and use whatever you like.

Well, that's about all I have for today. Have a safe and happy New Years.