Friday, July 23, 2010
So...
I suppose after the past month or so, I need to rename this blog. I have decided to start eating seafood again...albeit sparingly. I try and stay away from dairy and eggs...but I just can't seem to get over sushi. Now I've eaten the veggie rolls over and over, but nothing compares to fresh tuna and salmon. Nothing. So this blog may go the way of pescatarianism, although I still cook mostly vegan - don't judge me :)
Monday, May 31, 2010
Tofu Fried Rice
I usually get home from work about 30 minutes before dinner time...and I say dinner time because my boys' are usually starving and won't stop yelling at me until they get fed. All I hear is "EAT, EAT, EAT"...ah, the vocabulary of two year olds. This is a really quick meal with a little prep work the night before. I generally keep some marinated tofu in the fridge for such occasions during the week. Bonus to me is that they LOVE this meal.
Start by freezing and then defrosting some firm or extra firm tofu (this gives the tofu a chewier texture.) Drain the liquid and place tofu on a small stack of folded papertowels. Place a few more folded papertowels on top of the tofu, followed by a pot, and then a can of beans for weight. Press the tofu for about 30 to 40 minutes, or as long as it takes to get a good majority of the water out. This will help the tofu suck up the marinade. (I use Soy Vay Island Teriyaki. It has minced garlic in it) Place the pressed tofu in a plastic dish and pour marinade on top. This can sit in your fridge for a couple of days as long as you keep it tightly covered. The longer it sits, the more marinade the tofu will suck up. I generally just marinade it overnight...
TOFU FRIED RICE
What to do:
1. If using steamable vegetables and rice, place in microwave and cook according to package directions.
2. Heat oil in a pan, add garlic and tofu. Once tofu starts to brown add rice, vegetables, and green onions, then mix well. (If using eggs, push all ingredients to side of pan, add a little more sesame oil, and add the eggs. Scramble eggs then mix into rest of ingredients) Add all spices and soy sauce, then mix again. Continue to heat on the stove for about 2 minutes just to mix the flavors, then serve.
TA DA - all done!! Wasn't that easy? Serves anywhere from 2 to 4 people, depending on serving size.
Start by freezing and then defrosting some firm or extra firm tofu (this gives the tofu a chewier texture.) Drain the liquid and place tofu on a small stack of folded papertowels. Place a few more folded papertowels on top of the tofu, followed by a pot, and then a can of beans for weight. Press the tofu for about 30 to 40 minutes, or as long as it takes to get a good majority of the water out. This will help the tofu suck up the marinade. (I use Soy Vay Island Teriyaki. It has minced garlic in it) Place the pressed tofu in a plastic dish and pour marinade on top. This can sit in your fridge for a couple of days as long as you keep it tightly covered. The longer it sits, the more marinade the tofu will suck up. I generally just marinade it overnight...
(Yeah, I know there are only peas in this picture...but I had them leftover in the fridge from the night prior and didn't want them to go to waste)
TOFU FRIED RICE
- 1 block marinaded tofu, cut into 1/2 in cubes
- 2 c cooked brown rice (frozen, steamable brown rice works perfectly)
- 1 bag frozen mixed vegetables of your choice (I use the Steamables kind)
- 1 T sesame oil
- 3 cloves fresh garlic, minced
- 2 stalks of green onions, cut up (optional)
- 2 eggs, whisked (optional)
- 2 T soy sauce
- 1/4 t garlic powder
- 1/4 t onion powder
- 1/8 t ginger powder
What to do:
1. If using steamable vegetables and rice, place in microwave and cook according to package directions.
2. Heat oil in a pan, add garlic and tofu. Once tofu starts to brown add rice, vegetables, and green onions, then mix well. (If using eggs, push all ingredients to side of pan, add a little more sesame oil, and add the eggs. Scramble eggs then mix into rest of ingredients) Add all spices and soy sauce, then mix again. Continue to heat on the stove for about 2 minutes just to mix the flavors, then serve.
TA DA - all done!! Wasn't that easy? Serves anywhere from 2 to 4 people, depending on serving size.
HAIL SEITAN!
So...I made seitan for the first time today...I will say that it came out pretty good!! I was always kinda leery about seitan. I don't know why, but I was. BUT - I've really been in the mood for gyros, seeing as someone I know has been eating and talking about real ones non-stop since they've been home (you know who you are!) and I've read that seitan is probably the closest I'm going to get to gyro meat. Below is the recipe for a Greek style seitan. I won't claim credit to this recipe, but I've had it so long I don't remember where I got it. ANYWAYS - slice it up and add it to a pita with some lettuce, tomato, and (if you aren't vegan) tzatziki....nom, nom, nom....
This recipe is for a half log of seitan...it looks REALLY small once it's made, but it produces enough to make about 4 gyros.
While it may not taste EXACTLY like real gyro meat (that's kind of a no-brainer), it is a really great substitute!! ENJOY!
This recipe is for a half log of seitan...it looks REALLY small once it's made, but it produces enough to make about 4 gyros.
Greek Style Seitan
Dry Ingredients:
3/4 c vital wheat gluten
1/8 c nutritional yeast
1 t garlic powder
1 t onion powder
1 t dried oregano
1/4 t salt
1/4 t black pepper
1/4 t cayenne pepper (this is optional as it does give a slightly spicy taste to the seitan)
Wet Ingredients:
1/3 c water
2 T lemon juice
1 T soy sauce
1 T finely minced, fresh mint
1 T + 1/2 t tahini
What To Do:
1. Preheat oven to 325F
2. Mix dry ingredients and wet ingredients in separate bowls, then add mixed liquids to dry ingredients. Quickly combine (hands are the easiest to use) until a dough forms. Knead for a few seconds making sure to combine all ingredients well and evenly disperse herbs. The dough should remain moist, so if it feels a little dry add a splash of water.
3. Wrap tightly in a double layer of foil, twisting ends tightly (reminiscent of a peppermint candy wrapper.) Bake in the oven for about 70 minutes (if you're doubling the recipe to make a full log, bake for about 90 minutes.) Once it's done baking, remove the foil and let the seitan rest on the counter or wire rack for about 10 minutes before you slice it.
Makes 4 servings. Each serving contains:
141 calories
4 g fat
8 g carbs
20 g protein
3/4 c vital wheat gluten
1/8 c nutritional yeast
1 t garlic powder
1 t onion powder
1 t dried oregano
1/4 t salt
1/4 t black pepper
1/4 t cayenne pepper (this is optional as it does give a slightly spicy taste to the seitan)
Wet Ingredients:
1/3 c water
2 T lemon juice
1 T soy sauce
1 T finely minced, fresh mint
1 T + 1/2 t tahini
What To Do:
1. Preheat oven to 325F
2. Mix dry ingredients and wet ingredients in separate bowls, then add mixed liquids to dry ingredients. Quickly combine (hands are the easiest to use) until a dough forms. Knead for a few seconds making sure to combine all ingredients well and evenly disperse herbs. The dough should remain moist, so if it feels a little dry add a splash of water.
3. Wrap tightly in a double layer of foil, twisting ends tightly (reminiscent of a peppermint candy wrapper.) Bake in the oven for about 70 minutes (if you're doubling the recipe to make a full log, bake for about 90 minutes.) Once it's done baking, remove the foil and let the seitan rest on the counter or wire rack for about 10 minutes before you slice it.
Makes 4 servings. Each serving contains:
141 calories
4 g fat
8 g carbs
20 g protein
While it may not taste EXACTLY like real gyro meat (that's kind of a no-brainer), it is a really great substitute!! ENJOY!
Tuesday, March 9, 2010
Quinoa w/ Black Beans & Roasted Veggies
I ♥ black beans!! Quinoa is a great substitute for rice and is super easy to prepare...
∆ Zest of 1 lime
∆ Juice of 4 (small) limes
∆ 2 tablespoons buttery spread, melted and cooled (I used Earth Balance)
∆ 1 tablespoon extra virgin olive oil
∆ 1 scoop stevia ( = to 1 tsp of regular sugar)
∆ 1 teaspoon garlic powder
∆ 2 cups dry quinoa
∆ 1 (14- to 15-ounce) can black beans, rinsed and drained
∆ 2 - 3 medium tomatoes, cut into chunks
∆ 1 large red onion
∆ 4 cloves thick sliced garlic
∆ 1/3 cup chopped fresh cilantro
Preparation: Pre-heat oven to 430 degrees.
Whisk together lime zest and juice, butter, oil, stevia, garlic powder, 1 teaspoon salt, and 1 teaspoon pepper in a large bowl. Set aside.
Lay onions and tomatoes on a cookie sheet, spray with a little olive oil, top with pepper and salt, and cook for approx 15 - 20 minutes. Lay garlic on same pan, spray and roast until garlic starts to brown. While roasting veggies, cook quinoa (cooked according to pkg directions - usually 2 cups of water to 1 cup of quinoa) - it takes about 15 minutes. When quinoa is done, add dressing and toss until absorbed.
In large bowl add veggies, black beans, dressed quinoa, and cilantro. Stir together and ENJOY!!!
∆ Zest of 1 lime
∆ Juice of 4 (small) limes
∆ 2 tablespoons buttery spread, melted and cooled (I used Earth Balance)
∆ 1 tablespoon extra virgin olive oil
∆ 1 scoop stevia ( = to 1 tsp of regular sugar)
∆ 1 teaspoon garlic powder
∆ 2 cups dry quinoa
∆ 1 (14- to 15-ounce) can black beans, rinsed and drained
∆ 2 - 3 medium tomatoes, cut into chunks
∆ 1 large red onion
∆ 4 cloves thick sliced garlic
∆ 1/3 cup chopped fresh cilantro
Preparation: Pre-heat oven to 430 degrees.
Whisk together lime zest and juice, butter, oil, stevia, garlic powder, 1 teaspoon salt, and 1 teaspoon pepper in a large bowl. Set aside.
Lay onions and tomatoes on a cookie sheet, spray with a little olive oil, top with pepper and salt, and cook for approx 15 - 20 minutes. Lay garlic on same pan, spray and roast until garlic starts to brown. While roasting veggies, cook quinoa (cooked according to pkg directions - usually 2 cups of water to 1 cup of quinoa) - it takes about 15 minutes. When quinoa is done, add dressing and toss until absorbed.
In large bowl add veggies, black beans, dressed quinoa, and cilantro. Stir together and ENJOY!!!
Mmmm Sushi
Sushi is by far an all time favorite food of mine...I made this with brown rice, avocado, cucumber, and carrots...all wrapped in Nori...mmmmmm
Brown rice is a lot less sticky than your traditional white sushi rice...but this trick should create a usable product:
Put your hot rice in a plastic, ceramic, or wooden bowl (no metal please) and pour rice vinegar/sugar mixture over the top and toss gently (avoid smushing any of the rice), just to combine the rice and liquid. Then turn the rice out onto a plastic lined cookie sheet while it's still hot and using a rice paddle, fold rice on top of itself (kind of lifting it in sections) while fanning. That is a big task I know...the easiest way to do it if you're by yourself is to angle a fan on your rice and mix with the paddle. As the water evaporates you'll see the rice start to take on a sheen as it cools (due to the sugar in the liquid mixture)...
Sushi Rice Liquid Mix:
Per 2 - 2.5 cups of cooked brown rice
∆ 2 Tbsp rice vinegar
∆ 2 tsp sugar (I know Florida Crystals and Jack Frost are both vegan)
∆ 1.5 teaspoons salt
I suppose you could use Stevia (Pretty sure you would no longer get the glossy finish to the rice) or turbinado sugar too. I just haven't tried that...maybe next time!!
Brown rice is a lot less sticky than your traditional white sushi rice...but this trick should create a usable product:
Put your hot rice in a plastic, ceramic, or wooden bowl (no metal please) and pour rice vinegar/sugar mixture over the top and toss gently (avoid smushing any of the rice), just to combine the rice and liquid. Then turn the rice out onto a plastic lined cookie sheet while it's still hot and using a rice paddle, fold rice on top of itself (kind of lifting it in sections) while fanning. That is a big task I know...the easiest way to do it if you're by yourself is to angle a fan on your rice and mix with the paddle. As the water evaporates you'll see the rice start to take on a sheen as it cools (due to the sugar in the liquid mixture)...
Sushi Rice Liquid Mix:
Per 2 - 2.5 cups of cooked brown rice
∆ 2 Tbsp rice vinegar
∆ 2 tsp sugar (I know Florida Crystals and Jack Frost are both vegan)
∆ 1.5 teaspoons salt
I suppose you could use Stevia (Pretty sure you would no longer get the glossy finish to the rice) or turbinado sugar too. I just haven't tried that...maybe next time!!
Avalon Organics: Aloe Unscented Hand & Body Lotion
THE CLAIM:
Moisture Maximization
A triple dose of rich lipid sources - certified organic Sunflower, Flaxseed and Coconut Oils - restores the skin's lipid balance for long-lasting, easily absorbed moisturization and silky, supple skin. Enriched with Beta Glucan for cellular rejuvenation.
No parabens, Harsh Preservatives or Grapefruit Seed Extracts.
100% Vegetarian Ingredients
No Animal Testing
MY HUMBLE OPINION:
Let's start with the smell. It's supposed to be unscented correct? Well...it is!! A lot of unscented lotions still leave a smell behind when you use them. Not this one. Don't get me wrong, there will be a very faint smell of aloe, but that's to be expected correct?
As for the "moisture maximization"...well...that works too! It is very creamy and will leave a slight, non-greasy film on your skin for no longer than a minute before it dissipates. It leaves your skin very soft, even in harsh weather. I am currently deployed to Iraq and between the horrible water and the air pollution, my skin was SO dry it itched. This stuff works!! Even in this type of harsh environment my skin feels VERY soft! I definitely recommend this product!
Rating: ★★★★★
Price: $ ($11.21 for 32 oz.)
Moisture Maximization
A triple dose of rich lipid sources - certified organic Sunflower, Flaxseed and Coconut Oils - restores the skin's lipid balance for long-lasting, easily absorbed moisturization and silky, supple skin. Enriched with Beta Glucan for cellular rejuvenation.
No parabens, Harsh Preservatives or Grapefruit Seed Extracts.
100% Vegetarian Ingredients
No Animal Testing
MY HUMBLE OPINION:
Let's start with the smell. It's supposed to be unscented correct? Well...it is!! A lot of unscented lotions still leave a smell behind when you use them. Not this one. Don't get me wrong, there will be a very faint smell of aloe, but that's to be expected correct?
As for the "moisture maximization"...well...that works too! It is very creamy and will leave a slight, non-greasy film on your skin for no longer than a minute before it dissipates. It leaves your skin very soft, even in harsh weather. I am currently deployed to Iraq and between the horrible water and the air pollution, my skin was SO dry it itched. This stuff works!! Even in this type of harsh environment my skin feels VERY soft! I definitely recommend this product!
Rating: ★★★★★
Price: $ ($11.21 for 32 oz.)
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