Tuesday, August 27, 2013

Japanese, Thai and Korean deliciousness.

These lovely morsels of curried perfection are called "curry croquettes" which are made up of mashed vegetables, breaded and fried. We got these at the japanese market called Mitsuwa in their prepared foods section. They were so good, I could have eaten more!

My version of thai style noodles vegan style flavored with ginger and mushroom soy sauce. Add to it, lots of tofu and vegetables, fried garlic, chili oil and sriracha sauce. So comforting and so good.

A spicy and sour kimchi I got at Whole Foods that happened to be vegan. I can't remember the brand right now. It was great.

Saturday, August 24, 2013

Eggplant Caponata, Cashew Cheeze Spread and Banana Bread

I like to make snacks that I can eat all throughout the weekend. I made the caponata yesterday after coming home from work because I wanted all the flavors to meld overnight. I used a recipe from The Mediterranean Vegan Kitchen cookbook. The recipe asks you to roast the eggplant which I was too lazy to do, so I just threw everything in a pot and cooked it slowly. Came out yummy. I plan to use the leftovers (there are lots) to serve over pasta. The cashew cheeze is just raw cashews soaked overnight that I blended with garlic, tahini, oil and salt in my new Blendtec.

Banana bread with chocolate chips and dried cherries. This is to have with hot cups of tea.

Everything is better with chocolate!

Saturday, August 17, 2013

Spicy Noodles with Tofu and Veggies

I really loves these noodles which I based off of a "Szechuan Noodles" recipe I found on about.com. My recipe is as follows:

canola or peanut oil to cook tofu and vegetables
chopped garlic, ginger and onion (for vegetables)
1 box of fettucine
1 14oz container of firm tofu drained and cubed
1 red bell pepper and 1 small head of broccoli, chopped
Sauce ingredients:
1/2 cup vegetable broth
1/3 cup soy sauce (I used low sodium)
1 tsp. sesame oil
1 TB Sriracha hot sauce
2 TB ketchup
1 TB Sweet Chili Sauce (Mae Ploy brand), optional
1 tsp. sugar
1 TB vinegar
1 tsp. cornstarch
cilantro and sesame seeds for garnish

Boil water and cook pasta. In the meantime while pasta is cooking: Stir fry cubes of tofu in oil over high heat in a NON-STICK pan along with 1-2 TB of soy sauce, garlic powder and black pepper for seasoning. When tofu is browned remove from pan and set aside. In same pan, stir fry the vegetables along with chopped onion, garlic and ginger until tender. Remove from pan and set aside. To make sauce: Stir together in the same pan the vegetable broth, soy sauce, sesame oil, Sriracha, ketchup, sweet chili sauce, sugar, vinegar and cornstarch. Turn on heat and let it simmer while stirring. It will get bubbly and thick. Turn off heat. When pasta is done, drain it and return to the pot. Add the veggies, tofu and sauce and toss together. Stir in chopped cilantro and sesame seeds.

Saturday, August 10, 2013

Saturday Comfort Cookin'.

Nice to get back in the kitchen on the weekend instead of going out to eat all the time. Today I wanted comfort food so I made my standby. It's my quinoa-black bean tortilla casserole, adapted from a stuffed pepper recipe from Vegetarian Times magazine. It has layers of flour tortillas, quinoa, black beans, veggies and spicy tomato sauce with a creamy vegan mayonnaise topping. I love this thing and could probably eat the whole pan by myself. CLICK HERE FOR RECIPE. You can be creative and add any kinds of veggies you want. Today I used red bell pepper, corn and zucchini.

Along with the casserole, I made sweet corn cake which is a recipe I got from The Tropical Vegan Kitchen cookbook.

All together now. After a few shots of Tapatio, I was ready to dig in.

I also made banana bread because of some overripe bananas I had lingering in my kitchen. Who doesn't like banana bread?

I took a break from guitar practice to have a cup o' tea and a slice. So good!

Wednesday, August 7, 2013

Long time no blog!

Sorry I haven't blogged in a while. I've been eating lots but not cooking as much as I want to. I am addicted to Domino's cheeseless thin crust pizza with mushrooms, olives, onions and green peppers and extra sauce, help! I really do want to cook from scratch at home. I have lists that I keep of foods I want to cook. Here are a few things that I've made recently.

I made another cashew cheese from the Vegetarian Times recipe, this time with a black pepper crust. So good.

Here is our spread along with goodies from the much too expensive antipasti bar at Whole Foods. $8 for the container on the right - what?

Nosh nosh!

This was a delicious grilled portobello burger along with grilled potato that I made last weekend.

Monday's chili made into chili dogs on Tuesday with chopped onions and kraut!