Salt & Pepper Tofu

This is a little twist on the usual salt & pepper chicken. We essentially took the the salt & pepper tofu recipe and put it over a vegetable stir fry.  The stir fry recipe that we used is actually a quinoa fried "rice" recipe, but we substituted the quinoa for rice.

Ingredients:
Stir Fry:
1 cup Rice
1 1/2 cup water
1/2 cup Peas
1 handful Green Beans
2 garlic cloves
2 eggs, lightly scrambled
2 Scallions diced

Stir Fry Sauce:
1 1/2 tablespoons teriyaki sauce
2 1/2 tablespoons soy sauce
3/4 teaspoon sesame oil

Tofu:
1 package of tofu (extra firm and diced)
Salt & Pepper
Vegetable oil

Stir Fry:
Rinse rice in a pot with water a few times to get the gunk off.  Then heat the the rice and water to a boil, and once it does boil, cover and bring to a simmer for 15-20 minutes.  In a separate bowl, mix the teriyaki, soy sauce, and sesame oil.  

Put the rice in a pan with a splash of olive oil and add the peas, green beans, and garlic and cook for about 2 minutes.  Add scallions and cook an additional 2 minutes. Last add the stir-fry sauce and mix everything together.  

Make a little ring with the rice, and cook the scrambled eggs in the middle until thoroughly cooked.  After cooked, mix together and the stir-fry is done.

Tofu:
In a pot (this protects chef from getting nasty oil burns), heat 2 tablespoons of oil over med-high heat.  Add half the tofu (adding too much prevents the tofu from cooking throughly and making it not crunchy) and cook until golden on both sides (about 4 min), turning once. Drain on paper towel, and repeat with rest of tofu.

Combine everything together and enjoy!

Sources:

Stir-fry:   www.cookingforkeeps.com/

Tofu:  www.rachaelraymag.com/

Egg Foo Young with Mushroom Sauce

Getting a little more on the crazy side, Sarah decided to go with Egg Foo Young.  There's a mushroom sauce that goes along with it, and when it's done you can put it on a bed of rice.  This is definitely a good way to spice up the Asian food in your week.

Ingredients:

Sauce:

2 tablespoons vegetable oil

6 ounces sliced mushrooms

1/2 teaspoon sugar

1/2 tablespoons soy sauce

1 cup vegetable broth

1 tablespoon cornstarch

1/4 cup water

Egg Foo Young:

2 scallions, white and green parts, chopped

3/4 cup chopped mushrooms

1/4 cup water chestnuts, chopped

1/4 cup finely chopped celery or bamboo shoots

2 cups bean sprouts

2 tablespoon soy sauce, plus more for dipping

5 large eggs

Sauce:

Heat 1 tablespoon vegetable oil in a skillet over high heat.  Add the mushrooms and sugar, sauteing until golden (~ 3 minutes).  Add the broth and and soy sauce, then mix cornstarch with 1/4 cup water, stir into the skillet and boil until thickened (~2 minutes).   Set aside.

Egg Foo Young:

Heat 1 tablespoon oil in a medium skillet on medium heat.  Add the scallions for about 15 seconds, or until aromatic. Add the mushfrooms, water chestnuts and celery and cook for an additional 45 seconds.  Add the bean sprouts and cook for 2 minutes or until slightly softened.  Add soy sauce and cook for another minute until the bean sprouts have wilted. 

 

In a bowl, beat the eggs and add the cooked mixture and combine well (Don't worry about the mixture being hot, the eggs will be cooked in the next step).  Pour enough oil to film the bottom of a large skillet and heat over medium-high heat.  Ladle about 1/4 cup of the egg mixture to form  4 inch pancakes.  Evenly distribute the veggies with a fork.  Gently fry for 2-3 minutes per side until golden brown.  Between batches replenish the oil and adjust the heat to prevent burning. Spoon mushroom sauce over the pancakes and serve over rice.

Source: www.wiveswithknives.net/

Roasted Chickpeas and Kale

This is a nice mix that we've tried and it works very well. The original called for collard greens instead of kale, but I like kale, so the substitution was made. I'm also finding that chickpeas are a nice addition to many meals we make.


Ingredients:

2 cans organic chickpeas, drained and rinsed
1 organic red onion, cut in half and sliced
Extra virgin olive oil
2 teaspoon cumin
Sea salt
Black pepper
3-4 cloves garlic, chopped fine
1 shallot, chopped fine
1 bunch kale

Directions:
Preheat oven to 375 degrees

Line a baking sheet with tin foil. In a medium bowl, combine chickpeas and red onion. Drizzle olive oil on top then sprinkle 1 teaspoon cumin, salt and pepper and stir. 

Once evenly seasoned, transfer to baking sheet and roast for 25 minutes. At the half way mark, pull pan out, give it a shake, rotate and put it back in the oven. You will know when they are done because the chickpeas should be slightly crunchy and roasted on the outside; the onions will be tender and caramelized.
Meanwhile, heat a large pan on medium-high. Add some olive oil, garlic and shallots. Let cook for 30 seconds or until slightly translucent.

To the garlic and shallots add the kale, stir and sprinkle remaining 1 teaspoon cumin and more salt and pepper. Once everything is evenly distributed, reduce heat to low, cover and let sit, stirring occasionally.

Let cook for about 5-7 minutes. You will know they are done when the kale is wilted.
Once your chickpea onion mix is roasted and the kale is wilted, it's time to plate.





Source: http://www.lapuremama.com/

Twice Baked Cauliflower

I got really excited about this when I saw it.  The original called for bacon, but clearly we left that part out.  The reminded me of a "cauliflower brain" I had once.  You very much get the loaded potato taste and get a good serving of vegies too.  

Ingredients:
1 large head cauliflower
4 oz. Cream cheese 
1/2 cup Sour cream (do not use fat free) 
1/4 cup minced green onions 
1/4 cup freshly grated Parmesan cheese
1 cup sharp shredded cheddar cheese

Preheat oven to 350. 

Cut out stem and core from cauliflower, and cut into small pieces. Cook in large pot of boiling salted water until cauliflower about 15 min. Drain well and mash with potato masher, leaving some chunks. Mix in cream cheese, sour cream, green onion, and parmesan cheese.

Spread evenly in a medium-sized glass casserole dish.  Sprinkle with shredded cheese. Bake 30-35 minutes, or until hot and bubbly.

Source: http://www.kalynskitchen.com/

Apple Pie Baked Oatmeal

Wonderful Sunday morning breakfast!  I know it's still vegetarian, but I'm willing to sacrifice a meat meal for this.  We've been doing lots of things with oatmeal for breakfast, such as Microwave Blueberry Banana Oatmeal or Peanut Butter and Jelly Oatmeal, and this is definitely one to add to the repertoire. 

Ingredients:

2 large apples, chopped (We used Pink Lady

2 cups Oatmeal

1 teaspoon baking powder

1/2 cup chopped pecans

1 1/4 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

dash of salt

2 cups milk

2 eggs

1/3 cup pure maple syrup

1/4 cup vegetable oil

2 teaspoons vanilla extract

Preheat oven to 375 degrees. Spray a 9 inch pie dish with cooking spray and set aside. In a medium size bowl, mix apples, oatmeal, baking powder, spices and salt.

In another bowl mix milk, eggs, maple syrup, oil and vanilla extract.

Mix the two bowls together and pour mixture into 9" pie dish that's been sprayed with butter. Bake on a cookie sheet for 45 minutes; cover with foil for the last 5 minutes if top is getting to brown.

Let Cool on a baking rack for 10 minutes.

Source: http://www.nutritiouseats.com/

Black Bean Spinach Enchiladas

So I guess the Enchiladas came sooner than I thought.  Here's what I'm always talking about when I say it's not so bad to be a vegetarian.  These things are outragously good and Sarah says they aren't too bad to make.  But if you're willing to work at it, it's totally worth it in the end.  Here's the receiver taken from The Garden Grazer: 

Ingredients:
Sauce:
3 cups organic low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour
2 Tbsp. olive oil
2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. chili powder
Salt/pepper

Enchiladas:
15 oz. can black beans, rinsed and drained
1 1/2 cups corn (I used frozen, thawed)
6 oz. fresh baby spinach
6 green onions, thinly sliced
1/3 cup cilantro, chopped
2 tsp. cumin
3 cups shredded 3 cheese blend (or pepper jack, etc.)
8 whole wheat or flour tortillas

Preheat oven to 375.

Sauce: 
In a saucepan, over medium heat, add olive oil, tomato paste, flour, cumin, garlic powder, and chili powder.  Whisk for 1 minute then add broth and bring to a boil. Simmer, and cook about 8 minutes. Salt/pepper to taste.

Enchiladas:
Over medium heat saute the spinach in olive oil for 1-2 minutes.

In a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, cumin, and cilantro.
Lightly spray a baking dish, and pour enough sauce to coat the bottom.  Fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.
Pour the rest of the sauce over the enchiladas. Sprinkle the cheese on top and
bake about 20 minutes, and garnish with cilantro and/or green onions.

Please note that we mistakenly didn't grab more cheese to put on top, but if you're anything like we are, you will not make that mistake again.  Of course this is delicious and will make everyone at work jealous because not only is it vegetarian, it also tastes amazing.  

Source: http://www.thegardengrazer.com/

Goat Cheese, Caramelized Onion and Spinach Quesadilla

Taken from www.fitnessmagazine.com, this is our second dish from our friends south of the boarder. I KNOW at some point I'll be posting the Black Bean Enchiladas that were absolutely amazing and could convert any meat eater.

Ingredients:
1 tablespoon olive oil
2 cups thinly sliced onion (roughly 3 small onions)
1/4 teaspoon salt
1 teaspoon sugar
1 tablespoon water
9 ounces baby spinach
4-8" tortillas
4 ounces semisoft goat cheese
2 medium tomatoes, thinly sliced

Cook the onions (with sugar and salt) until dark golden brown and then remove from pan. Add the spinach to pan along with water for 2 minutes and then remove from pan. Spread some goat cheese on the tortilla and top with spinach, tomato and onion and fold closed. Cook these on the skillet for about 2 minutes. Serve with a dollop o' daisy.

Depending on how much you crave that strong spinach flavor, you can adjust the amount of goat cheese and onions per Quesadilla. They really hide the intenseness and balance the whole thing quite nicely.

Source: http://www.fitnessmagazine.com/