three-flavour pancit

i want to try and post recipes that i've recently made so they're fresh in my mind, but i was looking over my backlog of food photos and came across this noodle dish. and i couldn't not share it.

i love all types of asian food but as a vegetarian, there aren't always a lot of options when i go out to eat them, or i don't know the food well enough to know how to ask for a vegetarian version. and i don't really know how to cook much asian food at home (unless i happily stumble across a recipe like this).

finding a good asian (thai, chinese, japanese, filipino, anything really) dish that i can make at home is like hitting the jackpot for me! so if you have any good homemade vegetarian asian dishes please please share the recipes.

anyway so pancit is a filipino noodle dish. i've seen it before but never tried it because it always has meat, but not today my fellow non-meat eating friends!! this one has tofu, red bell pepper, green onions, peas, cilantro, lemon, sesame oil and soy sauce. it's supposed to have tofu, tempeh and seitan. but tempeh and i still have a shaky relationship and i also wanted to simplify the recipe.

in conclusion, this was delicious.

if this sounds good, you might also like:
lime peanut noodles with seitan, kale, and carrots
udon noodles with peanut sauce and seitan
kung pao noodles with peanuts and wok fried vegetables
vegetarian pho

three-flavour pancit
adapted from vegan planet

serves 4

8 ounces bean thread noodles
1 tbsp toasted sesame oil
1 package extra-firm tofu, cut into 1/2" dice
1/2 tbsp canola oil
1 tbsp minced fresh ginger
1 small red bell pepper, seeded and chopped
1 bunch green onions, chopped
1 cup frozen green peas, thawed
3 tbsp reduced sodium soy sauce
2 tbsp minced fresh cilantro
lemon wedges

cook the bean thread noodles according to package directions. drain and toss with sesame oil. (i hate when noodles are too long so i cut them up with scissors after they were cooked.)

heat a large wok over medium heat. add the tofu and cook until browned, about 5 minutes. remove the tofu from the wok.

add the canola oil to the wok, and increase heat to medium-high. add ginger, bell pepper, and green onions, and cook for about 3 minutes. add the peas and tofu. add the soy sauce and stir. add the noodles and cook until hot, about 5 minutes.

serve hot garnished with cilantro and lemon wedges. add more sesame oil and soy sauce to taste if desired.

eat your books giveaway winner

the winner of the eat your books giveaway is MamaStephF! (determined using random.org) congratulations! :)

bhutanese pineapple rice & red thai tofu

as i mentioned in my last post, i'm back to blogging! i really enjoyed my blog break. it was weird though because i had no idea what to look at on the internet. who knew there were other things out there aside from food blogs?! i had time for pinterest which i know has been around forever! i didn't have to take photos of everything i made (though i did often take photos for instagram, which is so much less stressful and i love the fun filters). i didn't worry about making sure i made new recipes so i'd have more to blog about (though i ended up making tons of new recipes anyway). i had so much free time!!

i don't want to give up so much of my free time again for blogging so i likely won't blog as often. but i'm going to try and blog about things i've made right after making them, rather than months later. that way it will be fresher in my mind and i'll be more excited to share them with you guys.

also, i hate writing with proper capitalization. so i'm not going to anymore! such a rebel.

okay i'll shutup about all that and talk about the food now. i love fried rice and fried noodles. i rarely use a recipe for fried rice but this one is different than what i usually do with the thai curry paste and pineapple. i don't usually like fruit in my meals but i did enjoy the pineapple for a change. and i was skeptical that only 2 teaspoons of curry paste would be enough but it was. the tofu was also amazing, super flavourful. both the rice and tofu have basically the same flavouring ingredients (thai curry paste, soy sauce, agave, garlic, ginger, onions/shallots).

both these recipes were delicious and highly recommended! one of my favourite meals we've had recently. and two of the best recipes that i've tried from appetite for reduction.

make sure you guys enter the giveaway for eat your books!

if this sounds good, you might also like:
greek basmati rice
fried rice with scallions, edamame and tofu
buddha's delight with tofu, broccoli and water chestnuts
soy-mirin tofu with snow peas and peanut sauce

bhutanese pineapple rice
adapted from appetite for reduction

serves 4

1 cup dry brown rice, prepared as per package directions
2 tsp thai red curry paste
1 tbsp water
1 tbsp low sodium soy sauce
2 tsp agave
1/2 tbsp olive oil
1 small red onion, finely diced
4 cloves garlic, minced
1 tbsp minced ginger
1/2 cup lightly packed fresh cilantro, chopped
1 1/2 cups pineapple, 1/2" dice

if you haven't prepared the rice yet, do that first. the easiest would be to make the rice the day before so you don't have to wait for it.

in a small bowl, whisk together curry paste, water, soy sauce and agave. set aside.

heat a wok over medium heat, and add the oil. once hot, saute the onion, garlic and ginger for about 5 minutes, or until the onion is translucent. stir in the cilantro and cook until cilantro is wilted. add in the rice and curry mixture. stir and cook for a few minutes, until rice is warmed. add the pineapple and stir for another minute.

red thai tofu
adapted from appetite for reduction

serves 4

1 block extra firm tofu, cubed
1/2 tbsp olive oil
1 red bell pepper, finely diced
1/2 cup shallots, finely diced
4 cloves garlic, minced
1 tbsp minced fresh ginger
1 tbsp thai red curry paste
1/2 cup water
2 tbsp low sodium soy suace
1 tbsp agave
15 fresh basil leaves

heat a skillet over medium heat. add the tofu and dry fry (without oil) for about 10 minutes, stirring every once in a while to ensure all sides are browned. remove the tofu from the pan.

meanwhile, in a small bowl, whisk together the curry paste, water, soy sauce and agave.

add the olive oil to the pan. once heated, add the bell pepper, shallots, garlic and ginger. saute for about 5 minutes. add the tofu and the curry mixture. stir and cook for another 5 minutes. add the basil and stir until wilted.

Eat Your Books GIVEAWAY!!

Hello! I'm back! Thanks for the e-mails and comments you guys sent in regards to my blog break post. :) I've been loving instagram and I'm so happy some blog people have found me on there. (If you have instagram, my username is eatmedelicious.)

I wanted to come back with something exciting, and I have something that I think is super duper awesome. have you guys heard of Eat Your Books? I'm completely in love with what they're doing. It's the perfect resource for cookbook hoarding organization loving people like myself.

What you do is add all your cookbooks to your "bookshelf" on their site. The recipes in the cookbooks (and magazines and some blogs) are indexed. So what this means is that you can search through your books for recipes that use specific ingredients. (You can also filter your search for things like course and ethnicity.) Meal planning simplified!

So many times I spend hours looking through my books for a recipe that uses a particular ingredient. Well now I can just search on Eat Your Books! Another cool thing is that it gets you using cookbooks you tend to forget about.

SO what I have for you guys is a giveaway for a free lifetime membership to Eat Your Books!!! How great is that. The membership is usually $25/year, which isn't that much. But FREE and LIFETIME?? Super exciting.

To enter the giveaway, leave a comment telling me what your favourite cookbook is.

For extra entries into the giveaway, you can do any of the following. Please make sure to leave a separate comment telling me that you did so.
-like Eat Your Books on Facebook
-follow @EatYourBooks on Twitter
-retweet or repost a link to this giveaway

The giveaway closes June 17 @ 11:59pm PST.

**Giveaway is closed.**