Lettuce Wraps with Hoisin-Mustard Tofu

Lettuce Wraps with Hoisin-Mustard Tofu

I've been working my way through Isa Chandra Moscowitz's Appetite for Reduction with great success and this recipe was no exception.  In fact, I've made four more recipes from the book this week and been pleased with every single one.  The great thing about this book is that most of the recipes don't require a long prep time and none seem daunting or complicated.  As an every day cookbook that incorporates a variety of flavour profiles and cuisines, I think this is a winner.  
      
I wasn't sure if I was going to like this Hoisin-Mustard combination but I was curious enough to try it and I'm happy to report it was delicious. If you like honey-mustard sauce then you will probably enjoy the blend of  ginger, garlic, mustard and the Hoisin barbecue sauce making for a great sweet and savory bite. Wrapping the tofu mixture in lettuce provided the perfect crisp, fresh complement. I used Romaine instead of iceburg and my husband and I gobbled this dish up.

------------------------------------------------------------------

For our cooking challenge, over the Easter weekend, my friend Kathryn made a Polish sweet bread called Babka which looks and sounds delicious.  Check it out here.  

Szechwan Green Beans and Shallots



Szechwan Broccoli and Shallots

Okay, I know the title of this post is a little misleading because these don't look like green beans and they're not but I really wanted to try this recipe from Robin Robertson's new book Party Vegan and the closest thing I had in my fridge was broccoli. This book has been topping my pile of must read library books for a few weeks now and with so much going on around here, I have not had time to do this lovely book justice. I plan on buying myself a copy when the budget allows because it's chock full of delicious sounding recipes that are right up my alley. She is hands down my favourite cookbook author - I think our palates are super simpatico because whenever I read her recipes, I find myself drooling and inspired to get into the kitchen.

This recipe is pretty simple but as usual I was missing another ingredient, this time for the sauce. Dry cooking sherry is not something I usually stock in my pantry although I do come across it occasionally in recipes. It's one of those things I never remember to buy so instead I substituted a combination of rice vinegar and agave nectar. The recipe only calls for one teaspoon and hopefully it didn't completely alter the intended flavours of the dish.  My husband said he thought the sauce was very balanced with a nice amount of spiciness.   Because I replaced the beans with broccoli and also added tofu to make it a one pot meal, I should have doubled the sauce but it was a easy to prepare, flavourful and very reminiscent of the traditional Szechwan sauces I've eaten in Chinese restaurants.  I will definitely make it again with just beans next time.   

Thai Vegetable Soup



Thai Vegetable Soup

 After shovelling mounds of fluffy snow for a couple of hours this afternoon, I came in from the cold pretty darn hungry for something warm and nourishing.  I decided to make a delicious looking Thai Vegetable Soup I had seen on a newly discovered website called Elana's Pantry.  She cooks all gluten free food and some vegan recipes.  Her photos are fantastic and the food all looks and sounds very healthy.  You can find the soup recipe here.

Coconut milk, veggie stock, ginger, lime and cilantro make a delicious soup broth.  She adds broccoli, mushrooms and onions but I think with a few more veggies, some tofu and perhaps a squirt of chili sauce this soup could be even more substantial.  A thumbs up for simpicity, fast preparation and flavour with relatively few ingredients.

Indonesian Style Rice with Tempeh

Indonesian Style Rice with Tempeh

I love a little sweetness in my savoury dishes and this hearty tempeh and rice meal fits the bill.  I used an entire package of tempeh instead of just one cup because once it was poached and crumbled, I didn't want to waste the remainder.  Next time I will add more than 2 cups of napa cabbage to increase the veggie content and make this a more balanced one pot meal.  I left out the hot chili to make it child friendly and instead used part of a bell pepper to blend up with the shallots.  I enjoyed the nutty flavour and chewiness of the tempeh and rice mixture.  While I was eating it felt very satisfying and filling.  Leftovers the following morning were just as good.  This is another winner from Robin Robertson's Vegan Planet, she is fast becoming my favourite cookbook author.

Thai-Style Coconut Soup



Thai-Style Coconut Soup


I was feeling pretty crappy today but determined to cook something for my challenge and vegan mofo. How about something hot and nourishing?  The Hot and Sour Soup I made last week was so delicious I decided to try another recipe from Vegan Planet - Thai-Style Coconut Soup.  I never imagined it could top my enthusiasm but oh my god, this soup was freaking awesome!  The creamy, smoothness of the coconut milk contrasting with lime, ginger and a hint of chili and then add to that the savoury warmth of shallots, mushrooms and tofu.   I think I'm in LOVE!  Peole of Thailand, you are geniuses!  What a combination of flavours.  Robin Robertson you rock!  I think I'm on some kind of happy, soup high.  :-)  

I used to think working with fresh ginger was a major pain in the bum but recently I've given up trying to peel, chop or mince it.  I just take a fresh hunk of ginger straight from the freezer and grate it (peel and all) on my box grater.  It's so much faster!   Okay everyone, go make this soup but before you do that check out Kathryn's entry this week in the cooking challenge which is Rosemary Focaccia Bread!

Szechuan Hot and Sour Soup - Vegan Mofo Day 7!!!

I've always wanted to make Hot and Sour Soup at home and I was extremely pleased with my first attempt. I used an Indonesian chili paste and one teaspoon made the soup plenty hot enough for me.  I also upped the sugar from 1/2 teaspoon to about 1 1/2 teaspoons. For some reason the cornstarch didn't thicken the soup but it didn't matter because the flavour was so excellent and I dídn't neet to add salt or pepper at the end as called for.  The soup is full of chewy strips of tofu, bamboo shoots, shiitake mushrooms and finished nicely with a bit of sesame oil, cilantro and scallions.  Perfect for a cold fall day, yum!

Recipe from Robin Robertson's Vegan Planet.


Szechuan Hot and Sour Soup



--------------------------------------------------------


My friend Kathryn made a delicious sounding Cauliflower and Mushroom Pot Pie over at Hedgehot in the Kitchen.  Check it out!

General Tao's Tofu



General Tao's Tofu


Okay, this isn't the healthiest recipe on the planet but when you have a craving for chewy tofu in that sweet, gooey, glistening sauce you find in every North Americanized, Chinese restaurant then this absolutely does the trick.

Of course I was out of vegetable stock and didn't have any green onions but the sauce still tasted great using water and a regular onion finely chopped.   The only thing I will do differently next time is cut the tofu into smaller bite-sized chunks.  One inch square pieces of tofu are too much for me in one mouthful especially when the tofu is firm.  Also, be sure to not crowd the pan when frying the tofu because the corn starch makes the pieces stick together.  You will find the recipe here at Vegweb.  Tasty. 

Korean Greens

This is one of my favourite ways to eat greens.   I've made it with spinach, kale and today I'm trying swiss chard.  I discovered this simple dish while visiting the family home of my friend Patty.   As I wolfed down these vinegary-sesame greens, I quizzed her dad on how to make them.   He was very amused when I pulled out my little notebook to write down his instructions.   This dish is traditionally made with spinach but I use any greens I have on hand.   I find kale tends to hold up well, especially if you want leftovers for the next day and I was also quite pleased with the chard today. 

Roughly chop and steam a bunch of greens, do not overcook.  Drain or squeeze out excess water.  
Mix the following ingredients and then toss with the greens:

3 tablespoons soy sauce
3 tablespoons vinegar
1 tablespoon sesame oil
1 tablespoon (or more to taste) sesame seeds

You can adjust the amount of dressing to fit your greens.    Yummy served with steamed rice!