Helloooo! Did you miss me? I took a wee holiday break from blogging, due to all the end-of-year craziness and celebration, and I am back all bright-eyed and bouncy! Speaking of celebration, did you know that many Asian cultures ring in the New Year by eating noodles, which represent long life? My good friend described to me how to make kimchi soba noodles – not just for New Year’s, but as a simple everyday one-pot dinner using ingredients that are easy to keep on hand. Soba noodles are made from buckwheat, and have a hearty, nutty flavor which is perfect with the strong garlicky flavor of the kimchi. I’ve added tofu and spinach for extra goodness, and you should feel free to add whatever vegetables and protein you like as well. Continue reading
tofu
vegan buffalo ranch salad with tempeh and garlic croutons
One of our favorite restaurants, Sweet Grass Grill in Tarrytown, New York, serves buffalo tempeh “wings” as an appetizer. THEY ARE SO GOOD. Each time we order them, our server reminds us that they don’t contain chicken. We don’t care! We love them! Give us more! So imagine my intense curiosity when I saw this buffalo ranch salad recipe featuring buffalo-ized tempeh or tofu in Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love. You know, sometimes I just like to try things to see if they work. This works! It totally delivers the spicy, vinegary buffalo flavor, as well as a creamy pesto ranch dressing, without any animal products. And there’s the question of that creamy pesto ranch dressing. How is this achieved without dairy, you ask? Raw cashews soaked until soft and blended with all kinds of good stuff. That’s how. I know, it’s crazy. But in fact it’s a fairly common practice to use cashews for creamy stuff in the vegan world (which I only dabble in). OK with me! Continue reading
low carb shirataki noodle coconut curry soup
Here’s a zingy, bright low-carb coconut curry noodle soup for a grey and cold winter day (we’ve been having a lot of those lately in New York!). Shirataki noodles are something of a miracle, aren’t they? Somehow they have no carbs and very few calories. You can find them in the refrigerated section of your supermarket – usually they are by the egg roll wrappers and tofu. I find they lend themselves very well to Asian-inspired dishes, but I’d avoid trying them with Italian – they have a slight oceanic tang. I’ve used tofu for protein in this version, but you could use anything you like – shrimp, chicken, thinly sliced beef, or fish. Just make sure it is already cooked. Continue reading
asian pear, cashew, and tofu stir-fry
Asian pears are beautiful this time of year, and add an unexpected sweet-crisp accent to this hearty vegetarian stir-fry. And I’m always looking for new ways to enjoy tofu, since it’s such a blank canvas and it’s fun to try different methods for it. You won’t be disappointed – the stir frying crisps it up so deliciously! Continue reading
vegan palak paneer
Do you love curry spinach with cheese cubes at Indian restaurants (palak paneer) but wonder just a little about the amount of butter and cheese involved, given its obvious deliciousness? Me too. Or maybe you avoid animal products. Either way, isn’t it great that Mark Bittman has our backs? Here’s a healthy version of palak “paneer” using tofu, with only a little oil. You will not miss the butter and cheese! Continue reading
simple crispy baked tofu
This might be my new favorite way to make tofu now. Because crispy! *happy food dance* But also healthy because these little dudes are baked, not fried. It’s one of my things, baked instead of fried. You can put these on EVERYTHING! The photo above is of the crispy tofu in my vegan palak paneer. Thanks to David Lebovitz and Joe Yonan for sharing this amazingness with the world! Continue reading