6th September 2010

    Sushi Bowl with Grilled Shrimp, Tofu, and Avocado

    This recipe is an adaptation of an all-veggie version in Super Natural Cooking. We wanted to bump up the protein so we added shrimp; we also cut the amount rice in half to make the toppings-to-base ratio more to our liking. The dish has the ingredients and taste of a sushi roll, without the need for a bamboo rolling mat.


    Lisa says:

    Wahoo! This does taste like a sushi roll when you get a little bit of everything in one mouthful.

    Chris says:

    Totally — and I like the citrusy rice seasoning. It’s obvioulsy a bit stronger than what you’d find in your usual sushi roll, but adds just a bit of sweet and tart.

    Lisa says:

    I’d order this in a restaurant.

    Chris says:

    Well if we were in a sushi restaurant, I’d be ordering … sushi.

    Lisa says:

    Smartass.

    Chris says:

    Just sayin’.

    Lisa says:

    Well I’m just sayin’ I love this dinner.

    Sushi Bowl with Grilled Shrimp, Tofu, and Avocado
    1 cup brown rice (short-grain, if on hand)
    1 1/2 cups water
    1 tsp sea salt
    1/2 lb shrimp
    6 oz extra-firm tofu
    zest and juice of 1 orange
    zest and juice of 1/2 lemon
    2 tbsp cane sugar
    2 tbsp soy sauce
    2 tbsp rice vinegar
    2 4″ squares of toasted nori, chopped coarsely
    2 green onions, choped
    1 avocado, peeled and sliced into thin wedges
    toasted sesame seeds

    Rinse and drain the rice, then combine the rice, water, and salt in a medium saucepan and bring to a boil. Lower the heat, cover, and simmer for about 45 minutes, or until all the water is absorbed.
    Meanwhile, clean and peel the shrimp, then grill or saute until opaque and cooked through. Set aside.
    Drain the tofu and pat dry. Cut the tofu into 1/2″ wide slices. Cook two at a time in a dry nonstick skillet over medium-high heat for a few minutes until browned. Flip, then continue cooking until browned on the other side and firm. Remove and set aside. When cool, cut crosswise into matchsticks.
    To make the dressing for the rice, combine the orange juice, lemon juice, and sugar in a small saucepan and bring to a slow boil. Cook for a couple of minutes, then add the soy sauce and vinegar. Return to a boil and cook for another minute or so until slightly thickened. Remove from the heat and stir in the lemon and orange zests.
    When the rice is done, stir in 3 tbsp of the dressing and add more to taste. Divide the rice into separate bowls and top with the nori, green onions, tofu, avocado, and shrimp. Sprinkle with sesame seeds.

    2-3 Servings

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    posted in Asian, Main Dishes, Super Natural Cooking | 2 Comments

    23rd November 2009

    Chili-Lime Tofu with Steamed Collards and Quinoa

    chililimetofu

    Here’s an incredibly delicious dish courtesy of VeganYumYum.  Tofu is covered in an amazing spicy/sweet/tart glaze, and piled atop a mound of greens and grains.  This particular version uses collard greens and quinoa, but this would work equally well with kale or chard on top of brown rice.  Honestly, the star is the tofu.  You could plop it on a pile of green construction paper and cardboard and I’d eat it.


    Lisa says:

    This is the best tofu ever.

    Chris says:

    Yeah, I’m about to stick my tongue right into that pan.

    Lisa says:

    Too late; it’s all on my tofu now! I heart glaze! I like that it’s also the perfect amount of spice — just enough heat to know it’s there.

    Chris says:

    Yeah it’s great — you should make stuff like this more often.

    Lisa says:

    Delicious vegetarian meals?

    Chris says:

    Um… well… more specifically, tofu triangles with some sort of awesome glaze over steamed greens and quinoa.

    Lisa says:

    Did you not hear me? I said I heart glaze. That won’t be a problem.

    Chili-Lime Tofu with Steamed Collards and Quinoa
    1 14-oz package extra-firm tofu

    Sweet Chili Lime Sauce:
    3 tbsp Sugar
    3 tbsp soy sauce
    1 3/4 tbsp fresh lime juice
    zest from 1/2 lime
    1/2 tsp red chili flakes
    2 cloves garlic, minced
    1/4 tsp Salt
    4 mint leaves, rolled and thinly sliced

    Quinoa:
    3/4 Cup Quinoa, rinsed in cool water, drained
    zest from 1/2 lime
    2 bruised cardamom pods
    1 small Stick of Cinnamon
    1/4 tsp Salt
    1 1/3 Cup Water

    Collards:
    1 Bunch Collard Greens, middle veins removed, washed
    2-3 tbsp Water
    1 Pinch Salt
    1 tsp fresh lime juice

    Combine all the quinoa ingredients in a pot with a tight-fitting lid. Bring to a boil, then cover and reduce heat to low. Cook for 20 minutes, turn of heat, and let sit for 10 minutes.
    Prepare the sweet chili lime sauce by whisking all of the ingredients together until the sugar and salt is dissolved.
    Drain the tofu and cut it into small triangles: Cut the block of tofu into 8 slices, then cut each slice in half, and each half diagonally to create four triangles per slice. Heat a non-stick skillet over medium heat, one that the tofu will not stick to without adding oil.
    Spread the tofu out in one layer in the pan. Using a spatula, press the tofu until the liquid squeezes out and boil away. The tofu will begin to turn golden. After several minutes, flip the tofu over and press the other side. After about 10 minutes of “dry” frying, turn off the heat and set the tofu aside.
    Stack the collard leaves on top of each other and roll into a cigar shape. Slice in 3/4 inch segments, then cut through the chopped collards to make smaller pieces. Add them to a shallow pan with the water, lime juice and salt. Cover and cook over high heat for 3-4 minutes until the collards are steamed and tender.
    To finish the tofu, heat the pan and the tofu over high heat, making sure the tofu is hot all the way through. Add the sauce and stir to coat the tofu. Keep the heat on high until the sauce bubbles up, reduces, and forms a glaze.
    Arrange the collards atop of a bed of quinoa. Add tofu over the top, drizzling any leftover sauce over the dish. Garnish with lime slices and mint leaves.

    2-3 Servings

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    posted in Main Dishes, Vegetarian | 9 Comments

    14th November 2009

    Big Curry Noodle Pot

    bigcurrynoodlepot

    Here’s a quick & easy, packed-full-of-flavor slurpy bowl of goodness from Super Natural Cooking: Noodles, tofu, and onions swimming in a rich, creamy coconut curry broth. Just the right amount of spice, and a garnish of cilantro and shallots provide nice color contrast to the yellow broth.


    Lisa says:

    Ooooh, good choice! This is different than what we usually make.

    Chris says:

    Yeah, I’m usually not in the mood for coconut-broth-type dishes like this. I certainly never order them out.

    Lisa says:

    Well I’m glad you made this one; and I actually like the spiciness level.

    Chris says:

    Yeah it’s perfect — could always kick in additional hot sauce if you want it hotter.

    Lisa says:

    What makes it yellow, the curry paste?

    Chris says:

    It was a little closer to orange before the turmeric. Adding that and the coconut milk gave it the nice yellow color. I think the only thing I don’t think the recipe as shown in the book needs is the peanuts. I’ll leave them out when I make this next time.

    Lisa says:

    Agreed — they don’t really add much. It’s plenty awesome without them!

    Big Curry Noodle Pot
    8 1/2 oz. dried whole wheat udon noodles
    2 tbsp coconut oil
    3 cloves garlic, minced
    1 onion, chopped
    1 1/2 tsp red curry paste
    12 oz. extra firm tofu, cut into 1″ long columns
    1 14 oz can coconut milk
    2 cups vegetable broth
    2 tsp turmeric
    2 tbsp soy sauce
    1 tbsp sugar
    Juice of 1 lime
    2 shallots, sliced into rings
    1/3 cup chopped fresh cilantro

    Cook noodles according to package directions in lots of boiling water with a dash of salt. Drain, stop the cooking by running cold water over, and set aside.
    Meanwhile, heat the coconut oil in large saucepan over medium heat. Stir in the garlic, onion and curry paste, stirring until the curry paste is well incorporated, 1-2 minutes. Add the tofu and gently stir until coated. Stir in the coconut milk, broth, turmeric, soy sauce and sugar. Bring to a slow simmer and keep it there for about 5 minutes. Remove from the heat, add the lime juice and noodles, and stir.
    Add the noodles and some extra both to each of 4 bowls. Top with the shallots and cilantro.

    4-6 Servings

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    posted in Asian, Main Dishes, Soups and Stews, Super Natural Cooking | 10 Comments

    2nd June 2009

    Catch-Up Post #1: CSA Soup & Asparagus Stir-Fry


    Not sure if it was a major ice-cream headache, weekend trips, or other commitments, but somehow I’ve ended up with a backlog of a dozen or so posts to catch up on.  Rather than try to recreate the magical conversations we had when enjoying these meals, I’m going to post a quick summary of each dish.  That’ll do, pig.

    csasoup

    “CSA” Soup: Delicious!  Lisa made this soup up from all the ingredients we had left over from our last CSA box.  Snow peas, zucchini, broccoli, and shallots, in a tomato and vegetable broth base.  Making a soup is a great way to use up vegetables that are starting to lose their firmness or are a few days away from the compost bin.

    asparagusstirfry

    This stir-fry, originally found on 101 Cookbooks, is a quick-to-prepare mix of tofu, asparagus, mushrooms, and spinach.  We [Heart] Asparagus season!

    Asparagus Stir-Fry
    toasted sesame oil
    8 oz extra-firm tofu, cut into slices
    4 oz mushrooms, halved
    4 green onions, thinly sliced
    1 tbsp freshly grated ginger
    1/2 tsp crushed red pepper flakes
    1/2 bunch of asparagus, trimmed and cut into 1-inch pieces
    a couple big pinches of fine-grain sea salt
    3 cloves garlic, chopped
    1 big handful of toasted cashews, chopped up a bit
    a few handfuls of spinach
    zest and juice of one lime
    2 tbsp hoisin sauce
    1 small handful fresh mint, slivered
    1 small handful fresh basil, slivered

    Heat a teaspoon or so of sesame oil in a large pan, or well-seasoned wok over medium high heat. When it is hot, add the tofu, and cook until golden – a few minutes. Remove the tofu from the pan and set aside.

    Add a generous splash of oil to the pan and, as soon as it is hot, add the mushrooms, onions, ginger, red pepper flakes, asparagus, and salt. Stir fry for about a minute, then add the garlic, cashews, and spinach and stir-fry for another minute, or until the spinach wilts. Return the tofu to the pan. Stir in the lime zest and juice and the hoisin sauce. Cook for another 10-20 seconds, stirring continuously.

    Remove from heat and stir in the mint and basil. Taste and add a bit more salt if needed.

    2 Main-dish Servings

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    posted in Main Dishes, Soups and Stews | 0 Comments

    14th November 2008

    Chinese Egg Noodle and Shiitake-Ginger Soup

    This strong-flavored soup is adapted from a recipe in Great Bowls of Fire. The original recipe called for ramen-style noodles, but we used chinese egg noodles and it came out great. The shiitakes and mushroom broth make this a shroom-tastic meal for this time of year. Veggie-licious!

    Lisa says:

    I heart mushrooms.

    Chris says:

    And you heart vegetables.

    Lisa says:

    Well now you know why I made this.

    Chris says:

    This is probably the darkest broth we’ve had in a long time.

    Lisa says:

    That’s mostly from the mushroom broth — it was darker than the chicken or veggie broths we usually use.

    Chris says:

    I’m a big fan — and the cornstarch at the end thickened it up nicely. A pretty filling meal!

    Noodle and Shiitake-Ginger Soup
    5 oz chinese egg noodles
    1 tbsp peanut oil
    1/4 lb shiitake mushrooms, sliced
    2 carrots, thinly sliced at an angle
    1 red bell pepper, seeded and sliced into strips
    1 tbsp minced ginger root
    2 cups sliced bok choy leaves
    4 cups mushroom broth
    1 8-oz can sliced water chestnuts, drained
    1/4 lb extra-firm tofu, diced
    3 tbsp soy sauce
    2 tsp sesame oil
    4 tsp Szechuan sauce
    1 1/2 tbsp cornstarch

    Cook the noodles according to the package directions until al dente and set aside.
    In a large saucepan, heat the oil. Add the mushrooms, carrots, bell pepper, and ginger and cook for 7 minutes over medium heat, stirring. Add the bok choy and cook for 3 minutes more. Stir in the broth, water chestnuts, tofu, soy sauce, sesame oil, and Szechuan sauce and bring to a simmer. Cook for 10 minutes over medium heat, stirring occasionally.
    In a small bowl, whisk together the cornstarch and 1 1/2 tbsp cold water. Whisk the mixture into the soup and cook for 3 more minutes over low heat.
    Use tongs to place the noodles in 4 soup bowls. Ladle the soup over the top and serve.

    4 Servings

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    posted in Great Bowls of Fire, Main Dishes | 2 Comments


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