Hey everyone! If you are in a pad thai kind of mood try Dia's Macrobiotic Sesame and Peanut Noodles recipe out! It can be found on a great blog called Cooking with Dia. She offers many macrobiotic, vegan, and gluten free recipes.
Macro what? (That's what I said) The Macrobiotic diet consists of eating grains and fruit/veggies. Those on this diet avoid all processed foods. You can find more information on macrobiotic foods visit Macrobiotic Diet Basics
Jeff and I really enjoy Dia's Macrobiotic Sesame and Peanut Noodles. The recipe is very easy and quick. Plus it tastes like pad thai!
FYI: If you like spicy food add the 2 chili peppers the recipe calls for, however if you rather a milder meal try adding a tsp of (red or green) chile paste instead of 2 fresh chili peppers.
Dia's Macrobiotic Sesame and Peanut Noodles
(Click Listen at the top of her Post to listen to the post/ recipe!)
Friday, April 23, 2010
Sunday, April 18, 2010
Thai Tofu with Pineapple and Veggies from Vegan Express
We are trying to cook a lot this weekend, as we have slacked off on it and have found we become increasingly hungry as the week progresses.
Some quick house keeping issues, first a new tofu and second, how to "properly" make tofu (and have it actually taste good). First, Jenni and I (Jeff) saw a new kind of tofu from NaSoya, it is called NaSoya Plus. The website says "Nasoya organic Tofu Plus is designed to meet the nutritional needs for those on a no/low meat diet and is fortified with B2, B6, B12, D and Calcium." I am upset by this new tofu because it adds fuel to the fire of those low/high meat diet eaters. Almost as if one of the major tofu companies realizes that all of those on a no/low meat diet need these vitamins and if they don't eat this new tofu, they will not get these vitamins and minerals. I disagree. If those on a no/low meat diet eat a proper, well-balanced diet they should be all of the vitamins and minerals from the "direct" sources. Alright, enough of that.
Second, how to "properly" make tofu (and have it actually taste good).
This recipe comes from Vegan Express by Nava Atlas. (Page 52, for those that already have the cookbook.) Because of copyright and legal stuff, I am not exactly sure what I can post from the recipe (i.e., ingredients, preparation tasks). Therefore, this will be step by step picture guide. Enjoy!
Tada! The finished product, minus the rice or quinoa because we still need to get more from the store.
Some quick house keeping issues, first a new tofu and second, how to "properly" make tofu (and have it actually taste good). First, Jenni and I (Jeff) saw a new kind of tofu from NaSoya, it is called NaSoya Plus. The website says "Nasoya organic Tofu Plus is designed to meet the nutritional needs for those on a no/low meat diet and is fortified with B2, B6, B12, D and Calcium." I am upset by this new tofu because it adds fuel to the fire of those low/high meat diet eaters. Almost as if one of the major tofu companies realizes that all of those on a no/low meat diet need these vitamins and if they don't eat this new tofu, they will not get these vitamins and minerals. I disagree. If those on a no/low meat diet eat a proper, well-balanced diet they should be all of the vitamins and minerals from the "direct" sources. Alright, enough of that.
Second, how to "properly" make tofu (and have it actually taste good).
- Make sure the tofu is not expired. The tofu can last a long time, but it will eventually go bad.
- Optional - some people put the tofu in the freezer over night and then thaw if before they use it. I've heard that it makes the tofu more chewier.
- Holding the package of tofu over the sink, pierce the plastic wrapper with a knife.
- Drain all of the liquid from the package.
- Cut the rest of the plastic wrapper off so the tofu can easily come out of the package.
- Setup paper towels on a plate (see picture below).
- Place the tofu in the middle of the paper towel (see picture below).
- Wrap the paper towel around the tofu.
- Turn the paper towel wrapped tofu over so the seam is on the bottom (see picture below).
- Flip another plate on top of the wrapped tofu (see picture below).
- (We doubled the recipe below so that is why you see two.)
- Place a few heavy books on the top plate (see picture below). NOTE - the tofu will be squished so the top plate may not be level, causing the books to fall. To help with this, put the plate and books up against a wall.
This recipe comes from Vegan Express by Nava Atlas. (Page 52, for those that already have the cookbook.) Because of copyright and legal stuff, I am not exactly sure what I can post from the recipe (i.e., ingredients, preparation tasks). Therefore, this will be step by step picture guide. Enjoy!
Tada! The finished product, minus the rice or quinoa because we still need to get more from the store.
GF/V Philly Chicken Cheesesteaks - Round 2
We decided to have the GF/V Philly Chicken Cheese steaks again this week. This time Jeff was cooking.
Started out the same way, by making 4 cups of TVP. (1 cup of TVP = 1 cup of hot water)
Then sauté the onions. Or, in Jeff's case, burn them "slightly." And add the TVP.
Next, use the fantastic mozzarella cheese by teese and shred it over the onion and TVP mixture. (ps. for those of you living in Philadelphia, there is only one place to pick the teese cheese up: the Mariposa Food Coop.)
Mix everything around and you are good to go. When you are ready to eat, the last ingredient is some ketchup. (There have been a few articles recently about high-fructose corn syrup, I would suggest Simply Heinz Tomato Ketchup.)
Started out the same way, by making 4 cups of TVP. (1 cup of TVP = 1 cup of hot water)
Then sauté the onions. Or, in Jeff's case, burn them "slightly." And add the TVP.
Next, use the fantastic mozzarella cheese by teese and shred it over the onion and TVP mixture. (ps. for those of you living in Philadelphia, there is only one place to pick the teese cheese up: the Mariposa Food Coop.)
Mix everything around and you are good to go. When you are ready to eat, the last ingredient is some ketchup. (There have been a few articles recently about high-fructose corn syrup, I would suggest Simply Heinz Tomato Ketchup.)
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