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.

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.

Sweet Chili Lime Tofu

I was hoping to get all our meals cooked for the week today, and bake some cookies to use up the vegan shortening in my fridge. But then I sliced my thumb this morning while chopping onions and didn't have any bandaids. After the sliced thumb I decided to just stick to the essentials, cooking for the week. Not baking gave me time to watch Grey's Anatomy and read, so it all worked out in the end!

I didn't make this tofu today but it was one of the delicious things I've made recently. It's kind of similar to Matthew's Delicious Tofu (one of my favourite tofu recipes) but a little different as it has lime juice and mint. Basically pan fried tofu with a sweet-sour-spicy-salty-sticky sauce. I imagine it would be good with tempeh too, if you're not scared of it like I am.

If this sounds good, you might also like:
Tofu and Broccolini in Peanut Sauce
Broccoli Cashew Teriyaki Tofu Stir Fry
Sweet and Spicy Cashew Tofu
Lemon Miso Tofu and Eggplant

Sweet Chili Lime Tofu
Adapted from Vegan Yum Yum

Serves 4 (with vegetables and a grain)

1 package of extra firm tofu
3 tbsp sugar
3 tbsp reduced sodium soy sauce
1 3/4 tbsp fresh lime juice
1/2 zest of a lime
1/2 tsp red chili flakes
1/4 tsp salt
4 mint leaves, chiffonade

Prepare the sauce by whisking together all ingredients except the tofu.

Drain the tofu and cut it into small triangles. Heat a dry frying pan over medium heat. Spread the tofu out into a single layer, and cook for about 5 minutes. Flip and cook for another 5 minutes.

Turn the heat up to medium-high. Add the prepared sauce and stir to coat the tofu. The sauce should be bubbling. Turn off the heat, and serve.

Buddha's Delight with Tofu, Broccoli and Water Chestnuts

Okay it was weird to not share any recipes with you guys! So maybe I should just post a roundup of meals every week and highlight my favourite recipe or something. This was my favourite of the bunch (served in my favourite bowl which I rarely ever use because it is easily damaged by metal utensils).

If this sounds good, you might also like:
Soy-Mirin Tofu with Snow Peas and Peanut Sauce
Maple-Miso Glazed Tofu with Broccoli and Butternut Squash
Tamarind Tofu Cabbage Bowl
Asparagus and Chickpea Stir-Fry with Hoisin Sauce

Buddha's Delight with Tofu, Broccoli and Water Chestnuts
Adapted from Cooking Light Way to Cook Vegetarian

Serves 4

3 tbsp reduced sodium soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp sugar
1 pkg extra firm tofu, 1" cubes
5 1/2 cups broccoli, chopped (florets and stems)
1 1/2 cups carrot, 1/4" diagonally sliced
1 tbsp canola oil
1 1/2 cups green onions, sliced
1 tbsp minced fresh ginger
2 garlic cloves, minced
2 cups snow peas, trimmed
14 oz can whole baby corn, drained
8 oz can sliced water chestnuts, drained
1/2 cup vegetable broth
1 tbsp cornstarch
3/4 cup brown rice, cooked (about 2 cups cooked)
1/2 cup cashews

1. In a shallow dish, combine soy sauce, sesame oil, rice vinegar and sugar. Toss the tofu in and let marinate in the refrigerator for at least 1 hour. When ready to use, drain the tofu and reserve the marinade.

2. Heat canola oil in a wok over medium-high heat. Add tofu and stir fry for 5 minutes, until lightly browned on all sides. Add in green onions, ginger and garlic - stir fry for 30 seconds. Add in broccoli and carrots - stir fry for 1 minute. Add in snow peas, corn and water chestnuts - stir fry for 1 minute. Whisk together broth and cornstarch. Add cornstarch mixture and reserved marinade to the wok; bring to a boil. Cook 2 1/2 minutes or until slightly thick, stirring constantly. Serve over rice with cashews.

Vegan Broccoli & Onion Frittata

I've said it before and I'll say it again, I love tofu! Tofu tofu tofu. I'm not a vegan but I don't like eating eggs on their own very often (ie. scrambled, in a frittata). So this tofu frittata (actually it was supposed to be a quiche but why not simplify it, do without the crust and have it with a side of brown rice instead?) sounded great to me.

Broccoli, onion and herbs are sauteed, then some of the mixture is pureed with tofu and cashews, then baked in the oven. I really enjoyed it and would definitely make it or a variation of it again. E thought it wasn't flavourful enough (I disagree) and could only taste the tofu - but he's sensitive to the flavour of soy, as in he can always tell that it's there and it stands out to him.

What are you guys up to today? I finished a book this morning then went to the gym. I feel like just staying in the rest of the day and catching up on TV. Sometimes you just need those days to stay home and relax.

If this sounds good, you might also like:
Broccoli Slaw
Maple Miso Glazed Tofu with Broccoli and Butternut Squash
Savoury Vegetable Cheesecake
Curried Scrambled Tofu with Wilted Greens

Vegan Broccoli & Onion Frittata
Adapted from Vegan Brunch

Serves 4 as a main (with rice)

1 tbsp olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
3 1/2 cups finely chopped broccoli
1 tsp dried thyme
1/2 tsp dried tarragon
1/2 tsp turmeric
3/4 tsp salt
Freshly ground black pepper
1/2 cup raw unsalted cashews
1 pound extra-firm tofu
1 tbsp Dijon mustard

Preheat oven to 350F. Prepare a 9 inch pie plate by greasing it with 1/2 tbsp oil.

Heat a large pan over medium heat with 1/2 tbsp oil. Saute the onion and garlic for about 3 minutes. Add the thyme, tarragon, turmeric, salt and pepper and stir, then add in the broccoli. Cook for 10 minutes, until broccoli is soft.

In a food processor, pulse the cashews into fine crumbs. Crumble the tofu into the food processor and add the mustard. Process until relatively smooth. When the broccoli mixture is done cooking, add one cup of it to the food processor and pulse a few times to combine.

Transfer the cashews mixture to a big bowl, add the rest of the broccoli mixture and stir together. Dump it into the prepared pie plate, pressing it down and smoothing the top. Bake for 40 minutes, and let cool for 5 minutes (to set) before serving.

Soy-Mirin Tofu with Snow Peas and Peanut Sauce

I haven't had any peanut butter in the house for the past couple of weeks and I knew I always loved peanut butter, but now I know I feel incomplete without it. What am I supposed to dip my apples in? What am I supposed to spread on a freshly toasted bagel? How am I supposed to make peanut sauce??

So it's no surprise that I really enjoyed this meal smothered in peanut sauce. The tofu is glazed with a soy-mirin mixture, which I didn't really taste. The peanut sauce was delicious (hard not to be though) and I loved the crushed peanuts sprinkled on top. We ate it with other roasted vegetables and stretched it out to make 4 meals (or 2 meals for 2 people).

A blog reader commented and asked about how I do my meal planning. I wish I had some fancy system to describe, but all I do is find 3-4 recipes (usually 3) that I know will make enough for lunches and dinners for 2 people for at least 5 days (work days). I don't plan when we'll eat them though, and now that I get home from work so late we make everything on Sunday (which is working out really well!)

A glimpse into my kitchen during our Sunday cookfests. I guess I should move my Kitchenaid and blender off the counter (where they usually live). Actually there's a lot on the counter that shouldn't be there like a box of shortbread from my grandma and tea from E's parents. I love my rice cooker that cooks brown rice!

I usually go for 1 pot/dish type meals (ie. stir fry, casserole, soup) but sometimes I'll put a couple of recipes together. I try to get a variety of protein, choosing a maximum of 1 tofu recipe, and then 2 bean/lentil recipes or sometimes (rarely) something with cheese like lasagna. I often try to pick 1 soup recipe because I know it will last for at least 3 meals. How do you guys do your weekly meal planning?

The stove often looks much messier than this in the middle of cooking 3 meals! I'm actually impressed with how clean it looks.

If this sounds good, you might also like:
Maple-Miso Glazed Tofu with Broccoli and Butternut Squash
Lettuce Wraps with Hoisin-Mustard Tofu
Orange Sesame Tofu & Coconut-Lime Basmati Rice
Broccoli Cashew Teriyaki Tofu Stir-Fry

Soy-Mirin Tofu with Snow Peas and Peanut Sauce
Adapted from Vegan Yum Yum

Makes 4 servings (with a side of vegetables like roasted beets and carrots)

1 cup brown rice
2 cups water

1/4 cup natural peanut butter
1/4 cup water
1 tbsp sugar
1 tbsp reduced sodium soy sauce
1 tbsp seasoned rice vinegar
1/4 tsp powdered ginger

1 block extra firm tofu, cut into small squares
2 cups snow peas, trimmed, cut into 2 inch pieces
1 tbsp reduced sodium soy sauce
1 tbsp mirin
Crushed peanuts

Cook the rice in the 2 cups of water (I used a rice cooker).

Make the peanut sauce by blending together the peanut butter, 1/4 cup water, sugar, 1 tbsp soy sauce, rice vinegar and ginger.

Mix together 1 tbsp soy sauce and the mirin and set aside (to be used to glaze the tofu).

Once the rice is almost finished cooking, heat a wok over high heat. Add the tofu and cook until browned on at least 2 sides of every cube. Turn the heat off, and add the snow peas. Pour the soy-mirin mixture over the tofu and snow peas, and mix.

To serve, plate the rice, tofu and snow peas. Top with peanut sauce and crushed peanuts.

Maple-Miso Glazed Tofu with Broccoli and Butternut Squash

A couple of weekends ago we did something super exciting. Well super exciting to me. We went curling! My grandma used to watch curling, which is where I first became interested in it. I've never been one to watch sports on TV except things like gymnastics, figure skating and equestrian shows. And I know curling isn't a sport like hockey or football, but it's sport enough for me!

When the Olympics was here a couple of years ago we went to watch curling. And then a few months ago I bought a deal for a 2 hour intro to curling lesson, and last weekend we went. So much fun! I want to look into joining a league now but may have to wait until September. Anyone else into curling?

Unrelated to curling, is this delicious meal. When I do my weekly meal planning, I look for something that has a grain, a protein and at least 2 vegetables preferably of a different colour. And this meal is exactly that. Brown rice, tofu, green broccoli and orange squash! Excellent. And the sauce is the perfect accompaniment, made with miso, maple syrup, soy sauce, rice vinegar, mirin and sesame oil.

My weeknight evening photo does not do this meal justice, so I recommend checking out Joanne's photos to see just how awesome this meal is.

If this sounds good, you might also like:
Tamarind Tofu Cabbage Bowl
Lemon Miso Tofu and Eggplant
Tofu and Broccolini in Peanut Sauce
Salt & Pepper Tofu

Maple-Miso Glazed Tofu with Broccoli and Butternut Squash
Adapted from Eats Well With Others who adapted from The Blue Kitchen

Serves 4

1/4 cup white miso
1/4 cup maple syrup
1/4 cup reduced sodium soy sauce
2 tbsp rice vinegar
2 tbsp mirin
1 tbsp + 1 tsp sesame oil
1 block of tofu, diced
4 cups butternut squash (about 1/2 large squash), diced
4 cups broccoli (about 3 crowns), chopped

In a bowl/container large enough to fit all the tofu, whisk together the miso, maple syrup, soy sauce, rice vinegar, mirin and 1 tbsp sesame oil. Add the tofu and marinate for at least 1 hour, but longer is better.

Preheat oven to 450F. Bake the squash for 30 to 40 minutes, or until tender.

Add 1 tsp sesame oil to a wok over medium heat. Using a slotted spoon, add the tofu to the pan, leaving the marinade in the bowl. Cook undisturbed for about 2 minutes per side and then flip over. Repeat until all sides are browned and crisp. Add broccoli to the pan. Mix to combine and then cover the pan, steaming for 2 to 4 minutes or until broccoli is bright green but not too soft. Add in the squash and the reserved marinade. Stir to combine (careful not to squash the squash!) until marinade is evenly distributed and everything is evenly heated.

Baked BBQ Beer Tofu made with Rebarbecue Sauce

Tofu marinated in BBQ and beer sounded delicious to me so you can understand why I had it stuck in my head for months. Why for months? Well I wanted to make the barbecue sauce from my favourite cookbook, and while the sauce is easy to make it just took me some time to get around to doing it. Sometimes I buy bottled sauces but I use them once or twice then forget about them (except ketchup and mustard mmm). So homemade BBQ sauce it was!

There's a step in the barbecue sauce making process where you boil spices in vinegar, and that was the most amazing step because it made my apartment smell like A&W, minus the grease, if that makes any sense. Okay maybe that sounds gross but it wasn't. The barbecue sauce was really good but too spicy for me to be able to fully taste everything. I've adjusted the chipotle puree in the recipe to reflect how I'll make it next time.

As for the tofu, I was sadly disappointed. It didn't taste strongly of beer or bbq sauce. Admittedly I did not press my tofu first (I never do). I love the idea of this tofu so I will have to try it again.

If this sounds good, you might also like:
Apple-Miso Tofu
Honey-Mustard Marinated Tofu
Salt & Pepper Tofu
Cumin Lime Tofu

Baked BBQ Beer Tofu
Adapted from The Edible Perspective

1/2 bottle beer
1/3 cup Rebarbecue Sauce (see below)
1 block extra firm tofu, cut into cubes

Whisk together the beer and rebarbecue sauce. Marinate the tofu for at least 1 hour, but overnight is better. When ready to bake, preheat oven to 400F. Drain the sauce from the tofu, and place tofu on a parchment lined baking sheet. Bake for 30 minutes. Serve with extra barbecue sauce.

Rebarbecue Sauce
Adapted from Rebar: Modern Food Cookbook

Makes about 2 cups

Add more chipotle puree if you like it spicy.

1 cup apple cider vinegar
1 tsp coriander seeds
1 tsp mustard seeds
1 1/2 tsp whole cloves
4 allspice berries
4 cardamom pods
1 tbsp olive oil
1 medium yellow onion, diced
2 garlic cloves, minced
1/3 cup brown sugar, packed
2 tbsp molasses
2 tbsp reduced sodium soy sauce
1 tbsp chipotle puree (from a pureed can of chipotle chiles in adobo sauce)
5.5 oz can tomato paste
1 bottle dark beer

1. In a small pot, bring vinegar and whole spices to a boil. Reduce heat and simmer until the liquid is reduced by half, which will take about 15 minutes. Strain out the solids and cool to room temperature.

2. Meanwhile, heat oil in a skillet to medium and saute the onion until golden, adding garlic halfway through. Sprinkle sugar into the pan and when it melts, add all of the remaining ingredients including the vinegar. Bring mixture to a simmer and cook for 20 minutes, or until the sauce is thick and glossy.

3. Puree the sauce until smooth, cool and refrigerate.

Curried Scrambled Tofu with Wilted Greens

If you're vegetarian, vegan or just have a love for tofu, I'm sure you've tried scrambled tofu. While I love tofu, I've never found a tofu scramble that I really loved, until this one. The recipe calls for arugula, but I used some random bitter leafy green that came in our CSA. I think it was some kind of lettuce. Cooked lettuce used to be so bizarre to me, but I discovered a love for it when I tried it in hot pot. And again when I had it in this tofu scramble.

Masala Baked Tofu

For those of you that read my blog regularly, I'm sure you can tell that I've been cooking a lot from Appetite for Reduction. So many of the recipes really appeal to me, and I've enjoyed most that I've tried. But occasionally I try some I don't like so much, like this masala baked tofu and curried cabbage and peas. They weren't bad, they just weren't things I'd recommend or make again. So I just thought I'd stick in a mini review of them here for people who have the cookbook and are wondering what to try next. :)

Curried Cabbage & Peas

The Fairy Hobmother visited my blog after I left a comment on Grace's blog, and will be sending me an Amazon gift card! If you want the chance to be visited by the Fairy Hobmother, just leave a comment and make a wish, and you might be lucky too. :)

If this sounds good, you might also like:
Orange Sesame Tofu with Coconut Lime Basmati Rice
Lemon Miso Tofu and Eggplant
Tofu and Broccolini in Peanut Sauce
Salt and Pepper Tofu

Curried Scrambled Tofu with Wilted Greens
Adapted from Appetite for Reduction

Serves 4 as a side, or 2 as a main

1 tsp olive oil
1 red onion, finely diced
3 cloves garlic, minced
1 block extra firm tofu (about 14 oz)
1 tbsp curry powder
1/2 tsp ground cumin
1 tbsp freshly squeezed lemon juice
3/4 tsp salt
Ground black pepper
2 cups chopped leafy greens (ex. arugula, lettuce, spinach)

Preheat a large pan over medium high heat. Saute the onion in the oil for about 4 minutes, until translucent. Add the garlic and saute for 30 seconds. Crumble the tofu into bite size pieces and add to the pan. Cook for about 10 minutes, stirring often, until the tofu has browned on some of the sides. Use a little nonstick cooking spray if needed.

Add the curry powder, cumin, salt, pepper, and a few splashes of water if it's too dry. Mix in the greens. Cover and cook for 2 to 3 minutes, stirring occasionally, until the greens are wilted. Add the lemon juice and serve.

Tamarind Tofu Cabbage Bowl

I recently discovered this really awesome website called goodreads. I've been obsessed with reading recently and with this website you can organize all the books you've read (and rate them), get recommendations for books to read, and have a list of books you plan to read. So much better than my method of randomly writing emails and notes to try and remember. And such a great resource to help me decide on what books I must read next! Very exciting. Let me know if you're on there and we can be book buddies. :)

I don't think I've ever bought tamarind. Not that I don't like it, I just never know what to do with it. And now I have an open package of it in the fridge with no ideas for its use in the future. Well aside from making this tamarind tofu cabbage bowl again, which I should do. Because it was really good. I love sauteed cabbage and really enjoyed it paired with a sweet tangy tamarind sauce in this dish. The tofu and brown rice make it a complete meal.

My only complaint, and really a very small one, is that there wasn't enough sauce. But you'll have leftover tamarind chutney to make extra sauce. I think we ended up using the whole amount of chutney actually, but not with the full amount of soy sauce.

If this sounds good, you might also like:
Udon Noodles with Peanut Sauce and Seitan
Spicy Indian Chickpeas/Chana Masala
Sunflower Rice Bowl
Sweet Potato Badi

Tamarind Tofu Cabbage Bowl
Adapted from Vegan Yum Yum

Makes 3-4 servings

12 ounce block extra firm tofu, cut into cubes
1 tbsp vegetable oil
2 cups cooked brown rice (about 3/4 cup uncooked)
1 carrot, grated
7 cups cabbage, thinly sliced
2 tbsp Tamarind Chutney (recipe follows)
2 tbsp reduced sodium soy sauce
1/4 cup almonds, toasted and chopped

1. Fry the tofu in 1/2 tbsp of oil in a wok until browned on at least 2 sides. Set aside.

2. Combine the rice and carrots in a large bowl and toss well.

3. In a wok, saute the cabbage over high heat in 1/2 tbsp oil until slightly softened and browned in some places. Add the cabbage to the rice and carrots.

4. Make a sauce by mixing the tamarind chutney and soy sauce. Add the sauce and the tofu to the cabbage mixture and gently toss. Top with almonds and serve warm.

Tamarind Chutney

Makes 1/2 cup

2 cups water
2 tbsp tamarind paste
1/2 cup sugar
1 tsp salt
1 tsp red chili flakes
1 tsp garam masala
1 tsp cumin

In a small saucepan, bring the water, tamarind paste and sugar to a boil. Let the mixture boil for 30 minutes until reduced and thickened. Add the salt, red chili flakes, garam masala, and cumin. Cook for 1 minute more, thenr emove from heat and let cool completely.

Apple-Miso Tofu

Last night was our first snow!!! Probably less than an inch and I'm sure it will be gone soon but I'm so excited and love how the world looks with snow!

I love tofu. A lot. I would much rather eat some plain pan fried in a dry pan tofu than beans. I try so hard to love beans, but unless they're mixed with a bunch of other things or pureed/mashed (hummus, refried beans, soup), I end up having to cover them in something or swallow without tasting. I know I talk a lot about my dislike of beans - but I'm just baffled by people who love beans. How can you love them? And why can't I??

So tofu - it is my favourite. Well lentils are good too. But tofu is first. And this apple miso tofu is something different from other tofus I've made before. You marinade the tofu in miso, mirin, ginger, garlic and soy sauce. Then slice up some apples, add them, and bake the tofu, apples and marinade together. Very flavourful. Very saucy. I like crispy fried tofu, but I also love saucy tofu like this one.

If this sounds good, you might also like:
Orange Sesame Tofu & Coconut-Lime Basmati Rice
Sweet and Spicy Cashew Tofu
Lemon Herb Tofu
Honey-Mustard Marinated Tofu

Apple-Miso Tofu
Adapted from Appetite for Reduction

Marinade:
1/4 cup water
5 tbsp miso (I used red)
1/4 cup mirin
1 tbsp minced fresh ginger
3 cloves garlic, minced
2 tbsp reduced sodium soy sauce

Everything Else:
1 block extra firm tofu (about 14 oz)
1 pound apples (about 2 large), cored and cut into 1/2 inch thick slices

Mix the marinade ingredients together in a 9x13 inch baking pan.

Cut the tofu into whatever shape you like - I went for squares, but cubes, triangles or slabs would be good too. Add the tofu and let marinate for at least an hour, or up to 12 hours, flipping once in a while to make sure things get coated.

Preheat the oven to 375F. Add the apples to the pan; it;'s okay if they're not all submerged. Cover the pan tightly with tinfoil and bake for 30 minutes.

Remove the pan from the oven and remove the tinfoil. Bake for another 20 minutes. The tofu should be lightly browned and the apples should be nice and soft. Serve over rice if desired.

Red and White Cauliflower Bake

I've tried various vegan cream sauces but I don't like most of them which is why I never post them on here. I think it's the nutritional yeast and the soy milk. I used to always drink Silk unsweetened plain soy, but have just switched to Silk unsweetened almond and am really enjoying it. (So much better than Almond Breeze, which I know tons of people love.) I'm hoping that in future vegan cream sauces, the almond will blend more smoothly versus standing out like the soy milk. Anyway, I made this cauliflower bake with soy milk and while I could taste the soy, it was a really nice homey dish that I'd happily eat again. I love when tomato sauce is combined with cream (or in this case tofu, cauliflower, soy milk and nutritional yeast). This photo was taken the day after, so it cut out a nice slice, but it'll be a bit of a soft (delicious) mess when you serve it hot from the oven.

Sunday night we were lucky to be invited to the Cirque du Soleil Michael Jackson Immortal World Tour! Cirque is my favourite and we always go when they come to town. I haven't been to Vegas but when we go I plan on watching as many as I can. I don't have any pictures of the show but it was amazing. They did such a great job given that Cirque is usually in small tents, and the venue they had this time was huge in comparison. I tend not to share a lot about myself and my life (aside from food related things) on my blog, but I always love reading random tidbits about other people's lives on their blogs, so I'm going to try and share more than just Abby photos. We'll see how it goes! :)

Abby likes to squish herself into any boxes we leave around.

If this sounds good, you might also like:
Red and White Tortellini
Lentil Veggie Burrito Casserole
Cauliflower and Parmesan Cake
Vegetarian Shepherd's Pie

Red and White Cauliflower Bake
Adapted from Vegan Yum Yum

Makes 4 servings

Simple Marinara
1/2 tbsp olive oil
3/4 tsp dried basil
3/4 tsp dried marjoram
3/4 tsp dried oregano
4 cloves garlic, minced
1 can (14.5 oz) stewed tomatoes, blended
1/4 tsp salt
4 cups cauliflower, chopped small and steamed

Herbed Tofu Ricotta
1 pkg extra firm tofu, crumbled
1/2 tsp salt
2 tsp dried basil
1 tsp dried rosemary
1 tsp dried marjoram
1 tbsp lemon juice
2 tbsp nutritional yeast
2 tbsp cornstarch mixed with 2 tbsp water

White Sauce
1/4 cup Earth Balance butter
1/4 cup all purpose flour
1 tbsp tahini
1 tbsp lemon juice
1 tsp stone ground mustard
2 tbsp nutritional yeast
1 cup unsweetened plain soy milk
1/2 tsp salt
Pepper, to taste
1 cup bread crumbs (I toast whole grain bread then grind it up in a food processor)

Preheat the oven to 400F.

Marinara
Heat the olive oil in a saute pan over medium heat. Once hot, add the herbs and saute for a minute or two, being careful not to burn. Add garlic and saute for 30 seconds. Add tomatoes and salt. Simmer for 10 minutes.

While the sauce is cooking, chop the cauliflower into very small pieces and steam.

Herbed Tofu Ricotta
Mix together the tofu, salt, basil, rosemary, marjoram, lemon juice, yeast, pepper and the cornstarch/water mixture.

White Sauce
Whisk the margarine in a saucepan over medium-low heat until melted. Add the flour and whisk into a paste. Add the tahini, lemon juice, mustard, and the yeast and whisk well. Slowly add the soy milk, whisking well to make a smooth sauce. Add the salt and pepper and whisk over medium-high heat until mixture is thickened; it should coat the back of a spoon thickly.

Assemble the Casserole
Place the tofu ricotta in a 1 1/2 quart casserole dish - shallow and long works better than deep and narrow. Press it down to form an even layer.

Mix the cauliflower with the white sauce and spread it over the tofu in an even layer. Add the tomato sauce on top of the cauliflower, top with bread crumbs, and bake at 400F for 20-25 minutes until bubbly and browned.

Let stand at least 5-10 minutes before serving sot he casserole can set.

Curry Laksa

I'm finished my exam!! I'm done schooling forever. Well I might change my mind one day but I have no plans to continue. It's been 9 years of post secondary education which is enough for me. Now I have to wait until December to see if I passed and become certified. Ahhh waiting isn't fun. But I'm really happy my exam is over, now I can get back to fun things like cooking healthy meals, blogging and my new found love yoga. :)

This is another recipe from Appetite for Reduction. I've never eaten or made laksa before so I can't vouch for it's authenticity but we enjoyed it. It was a bit sour (is it supposed to be?) and while the flavour was nice, I wish it was stronger. Not my favourite recipe from Appetite for Reduction, but it was still good. I think marinating the tofu beforehand and then cooking it separately would improve the dish because the sauce/soup isn't flavourful enough to infuse the tofu during cooking. Maybe marinating it in curry paste, lime juice, and soy sauce then pan frying it?

By the way, have you guys made this pasta with ruby chard and cranberries yet? I've been making some variation of it a lot recently, using up the plethora of greens from our CSA. Delicious!! I can't wait to eat it for lunch today.

If this sounds good, you might also like:
Lime Peanut Noodles with Seitan, Kale and Carrots
Kung Pao Noodles with Peanuts and Wok Fried Vegetables
Last Minute Sesame Noodles
Vegetarian Pho

Curry Laksa
Adapted from Appetite for Reduction

Serves 4

3-4 tbsp red curry paste
1 small red onion, thinly sliced into half-moons
1 red pepper, seeded and sliced thinly
1 tbsp minced fresh ginger
2 cloves garlic, minced
3 Shanghai bok choy
4 cups vegetable broth
2 tbsp reduced sodium soy sauce
1/2 tsp salt
1 block extra firm tofu (about 14 oz), cubed
8 oz pad Thai rice noodles
3/4 cup light coconut milk
3 tbsp lime juice (from 1 or 2 limes)
3 tbsp agave
1/2 cup fresh cilantro, chopped

Put a big pot of water on to boil for the noodles. In the meantime, prep all your veggies.

Preheat another 4 quart pot over medium high heat. Place 3 tablespoons of curry paste in the pot and mix in the onion and peppers. Saute for about 2 minutes. Use a little nonstick cooking spray if it seems to be sticking excessively. Add the garlic and ginger, and saute for another 2 minutes. Add the bok choy stems, broth, soy sauce, and salt, and bring to a slow rolling boil (no need to cover). Add the tofu and cook for 10 more minutes..

At this point, your water for the noodles is probably boiling, so cook the noodles. They should be done in 5 minutes; drain and set aside.

Add the coconut milk, lime juice, agave and bok choy leaves to the curry and mix, being gentle so as not to break the tofu. Taste for salt and spice. You may want to add more curry paste. Ladle into bowls and top with cilantro.

Lettuce Wraps with Hoisin-Mustard Tofu

I've been cooking a ton from Appetite for Reduction recently. So many of the recipes appeal to me so I wouldn't be surprised if I slowly work my way through making every single recipe. Some of the things I've made have been outstanding, like the black bean, zucchini & olive tacos with garlic-lemon yogurt and others have been just okay. Overall though I'm really enjoying this book. These lettuce wraps fall under the outstanding category. E thought the mustard in it was a bit weird, but I loved the strong flavours and must admit that eating tofu in a lettuce wrap was really fun. I love the cold crunch combined with the warm tofu mixture inside.

It's taken me forever but here are some of my favourite photos from our wedding last January. :) Our wedding photos were taken by Randal Kurt. If you haven't seen our 5 minute wedding video and are interested, you can check it out here.

If this sounds good, you might also like:
Orange Sesame Tofu & Coconut-Lime Basmati Rice
Sweet and Spicy Cashew Tofu
Broccoli Cashew Teriyaki Tofu Stir-Fry
Salt and Pepper Tofu

Lettuce Wraps with Hoisin-Mustard Tofu
Adapted from Appetite for Reduction

Tofu
1 block (~14 oz) extra firm tofu, diced in 1/2 inch pieces
2 tsp reduced sodium soy sauce

Sauce
1 tsp sesame oil
1 red bell pepper, seeded and diced small
1 small onion, diced small
3 cloves garlic, minced
1 tbsp minced fresh ginger
1/8 tsp red pepper flakes
3 tbsp seasoned rice vinegar (mirin is recommended but I didn't have it)
2 tbsp hoisin sauce
2 tsp prepared yellow mustard

To Serve
About 12 iceberg lettuce leaves

Prepare the tofu: Preheat a cast-iron or heavy-bottomed nonstick skillet over medium heat.
Add the tofu and cook for about 10 minutes, flipping it once in a while, until it is browned on most sides. About midway through, drizzle with the soy sauce and toss to coat.

Preheat a separate large pan over medium heat with the sesame oil. Saute the red pepper, onion, garlic, ginger and red pepper flakes. Cook for about 10 minutes. The veggies should be soft and browned. Add the seasoned rice vinegar (or mirin) and let cook for about 3 minutes. Add the hoisin and mustard, and cook for another minute.

Add the tofu to the sauce and toss to coat. Serve alongside lettuce leaves, to stuff like tacos.

Orange Sesame Tofu & Coconut-Lime Basmati Rice

I never do fancy things with rice, but after making this simple coconut-lime basmati rice it makes me want to more often! You can't really see the rice in this photo but it's there under some sauteed kale. I paired the rice with orange sesame tofu and kale, as suggested in the cookbook and really enjoyed the combination.

I couldn't choose between these 2 photos so I had to post both!

If this sounds good, you might also like:
Kung Pao Noodles with Peanuts and Wok Fried Vegetables
Broccoli Cashew Teriyaki Tofu Stir-Fry
Pad Thai
Tarragon Pecan Asparagus

Orange Sesame Tofu
Adapted from Eat, Drink & Be Vegan

2 tsp cornstarch
1/2 cup freshly squeezed orange juice
Zest of 1 orange
3 tbsp reduced sodium soy sauce
2 tbsp maple syrup
2 tbsp apple cider vinegar
3 medium cloves garlic, minced
1 tbsp toasted sesame oil
1 pkg (350 g) extra-firm tofu, diced into 1/2" squares
1/4 cup green onions, thinly sliced
1 tbsp sesame seeds

Preheat oven to 400F. In a 9x13 inch baking dish, combined cornstarch with 2 tbsp orange juice and stir until fully dissolved. Add remaining juice and ingredients, except tofu, green onions and sesame seeds, and stir to combine. Add tofu and turn to coat both sides. Cover and refrigerate to marinate for 1 hour or more, or bake it immediately.

To bake, cover with aluminum foil and bake for 15 minutes. Turn over tofu, gently stir to cover tofu with sauce, and bake again uncovered for another 6-9 minutes, or until sauce thickens and is bubbling at edges (sauce will continue to thicken as it cools). Remove from oven, sprinkle with green onions and sesame seeds, and serve.

Coconut-Lime Basmati Rice
Slightly adapted from Eat, Drink & Be Vegan

1 cup dry brown basmati rice
1 can (400 mL) light coconut milk
1/2 cup water
2 1/2 tbsp freshly squeezed lime juice (zest limes before juicing)
1/4 tsp sea salt
Zest of 1 lime

In a saucepan, combine rice, coconut milk, water, lime juice, and salt. Bring to a boil on high heat, stir, then reduce heat to low, cover and cook for 35-45 minutes, until liquid is absorbed and rice is cooked through. Turn off heat, stir in lime zest and let sit for 4-5 minutes.

Sweet and Spicy Cashew Tofu

I believe cashews improve all stir fries so it's no surprise that I love this sweet and spicy cashew tofu stir fry with 1 1/2 cups cashews! My mom probably started making this recipe around 10 years ago and I'm still enjoying it - though I have now replaced the chicken with tofu.

I hope all you Canadians have a great long weekend! I'll be working on some reports to finish my training and certification. Hopefully I can finish them in time to enjoy some of the nice weather we've finally been having!

If this sounds good, you might also like:
Broccoli Cashew Teriyaki Tofu Stir-Fry
Salt & Pepper Tofu
Szechuan Tofu Triangles in Triple Pepper Sauce
Kung Pao Noodles with Peanuts and Wok Fried Vegetables

Sweet and Spicy Cashew Tofu
Adapted from The Best of The Best and More

Serves 4-6

Sauce
1/2 cup ketchup
4 tsp reduced sodium soy sauce
1/4 tsp salt
2 tbsp vegan worcestershire sauce
3 tbsp sugar
1/2 tbsp sesame oil
1/2 cup vegetable broth

The Rest
1 pkg extra firm tofu (~350 g)
1 tbsp oil
2 1/2 tbsp minced fresh ginger
1 tbsp minced garlic
1 small onion, chopped
2 red bell peppers, cut in strips
2 carrots, thinly sliced on diagonal
2 cups snow peas, cut in 2 inch pieces
1 1/2 cups cashews
Sprinkling of sesame seeds

Combine sauce ingredients and set aside in a bowl. Heat wok or frying pan to highest heat. Add oil. Heat to hot, not smoking. Add tofu, ginger, garlic, and onion. Stir about 1 minute. Add peppers and carrots. Stir 2-3 minutes. Add peas and sauce. Cook until sauce comes to a boil. Add cashews and sprinkle with sesame seeds. Serve immediately.

Lemon-Herb Tofu

As I keep saying over and over and over again, Eat, Drink & Be Vegan is one of my favourite cookbooks right now. It's the one I always pull off the shelf when looking for meals for the week. Well I thought it was time I got another Dreena Burton cookbook so I got Vive le Vegan! and not surprisingly, I love it too! I found this lemon-herb tofu recipe in it and it's a new favourite.

If this sounds good, you might also like:
Puttanesca Tofu
Cumin Lime Tofu
Salt & Pepper Tofu
Honey Mustard Marinated Tofu

Lemon-Herb Tofu
Adapted from Vive le Vegan!

4 tbsp freshly squeezed lemon juice
2 tbsp light sodium soy sauce
1 tbsp olive oil
1 1/2 tsp dried oregano
1 tsp dried thyme
1/2 tsp dried basil
1/2 tsp agave syrup
few pinches ground black pepper
1 pkg (350 g/12 oz) extra firm tofu, cut into squares about 1/4"-1/2" thick

Preheat oven to 375F. Combine all ingredients except tofu in a baking dish (9"x13" is good). Add the tofu and coat each side. Bake covered for 15 minutes. Turn the tofu over, and continue to bake uncovered for another 15 minutes. Remove from the oven and pour any extra marinade on top.

Puttanesca Tofu

I'm happy you guys enjoyed seeing some of the unbloggable recipes I have sitting on my computer. I have lots more photos so will be doing a couple more posts like that. I'd love to see your unbloggable recipes too!

Here's yet another delicious tofu recipe I've stumbled across recently. The combination of tomatoes, herbs, olives and capers gives the dish such a nice and strong flavour. I used fresh thyme and oregano in this dish (usually I'd use dried) so that was a nice treat.

Did I mention that I planted a little herb garden a few months ago? I bought a couple of big pots, and an EarthBox. The EarthBox seemed like an excellent idea to me because I was really scared I would kill everything. It has a system where the plants are watered from the bottom. (And yes it worked well and I think is great for people in apartments like me, but definitely isn't necessary if you know what you're doing or have a real garden.)

The dill died (in the back of the photo), the sage had some sort of mould/fungus, the first bit of basil died, the second basil survived but was only one stalk, and the thyme, rosemary and oregano survived. OH the oregano. I thought the rosemary would be the star. It seems so hearty. But it was the oregano that took over. I love oregano but it's not as easy to incorporate into meals as basil is. Next summer it's going to be all about the basil. And now I must get back to my homework which involves interpreting legislation.

If this sounds good, you might also like:
Cumin Lime Tofu
Broccoli Cashew Teriyaki Tofu Stir-Fry
Salt and Pepper Tofu
Honey Mustard Marinated Tofu

Puttanesca Tofu
Adapted from Vegan Brunch

1 tbsp olive oil
8 garlic cloves, thinly sliced
1/4 tsp crushed red pepper flakes
1 lb extra firm tofu, diced
4 Roma tomatoes, diced (I would use 8 next time)
2 tbsp fresh thyme (or 2 tsp dried)
2 tbsp fresh oregano (or 2 tsp dried)
1/2 cup olives, chopped
1 tbsp capers

Preheat a large pan over low-medium heat. Saute the garlic in olive oil until lightly browned, and be careful not to burn it (about 3 minutes). Add the red pepper flakes and tofu - saute for about 10 minutes, until tofu is browned.

Mix in tomatoes, thyme, and oregano and cook for about 5 minutes, until tomatoes are broken down but still whole. Add olives and capers. Cook just until heated through.

Cumin Lime Tofu

I went so long without coming across too many new and delicious tofu recipes, and now I've found so many! This one is different from others I've tried, combining cumin, lime and some other spices. It's not my new favourite, but it is definitely good and it will be a nice change to make this every once in a while. I started back at school last week and I think I've yet to catch up on my sleep from the cruise. (Yes I know the cruise was a vacation, but my body wakes up early everyday so I couldn't and didn't sleep in.) I hope all the students are having a good start to the year!

Abby head.

If this sounds good, you might also like:
Salt & Pepper Tofu
Honey Mustard Marinated Tofu
Baked Seitan
Sunflower Rice Bowl

Cumin Lime Tofu
Adapted from Eat, Drink & Be Vegan

1/4 cup freshly squeezed lime juice
1 1/2 tbsp agave syrup
1 1/2 tbsp light sodium soy sauce
3/4 tsp ground cumin
1/4 tsp curry powder
1/8 tsp allspice
1/8 tsp cayenne pepper
1/4 tsp sea salt
1 1/2 tbsp olive oil
1 pkg (12 oz/350g) firm of extra firm tofu, cut into 1/2-3/4 inch cubes

Combine all ingredients except tofu and stir to mix well. Add tofu and stir around. Let marinate for 30 minutes or so, mixing around every once in a while to make sure all the tofu gets evenly marinated. When ready to bake, preheat oven to 375F. Put tofu in a baking dish and cover with aluminum foil. Bake for 15 minutes. Take the foil off and bake an additional 13-15 minutes, until tofu has soaked up most of the marinade. Serve warm.

Note: I did follow the instructions of using aluminum foil but next time I would try it without and just bake for 30 minutes. In case it does make a difference, I will leave it in there though.

Broccoli Cashew Teriyaki Tofu Stir-Fry

I know I have a lot of tofu recipes on here, a couple for seitan and none for tempeh. The reason for that is because tofu is the most accessible and I like it. I really like seitan but it does require that extra step of making it before using it in something. And tempeh, oh tempeh. For years I wanted to try it but was scared of it because I didn't know how to cook it or what to do with it. I would buy a package and it would sit in my freezer for a year then I would throw it away and buy another package and that package would sit in my freezer for another year. Well finally I took charge and found a sweet and sour tempeh recipe in The Vegan Table. I was wary but excited. I took my first bite, and it was not good. I tried eating a few more pieces but I really really didn't like it. I ended up picking all the tempeh out and replacing it with tofu. Maybe I just need to get used to the flavour like with tofu (though I never hated tofu). I'd be willing to try tempeh again in a different form, maybe tempeh bacon, but for now I'm sticking to tofu and seitan.

All this to say I've found yet another amazing tofu recipe, not surprisingly from Eat, Drink & Be Vegan. I'm not sure that I'd say it's an authentic teriyaki sauce, but it's delicious and so flavourful and that's what's important! I wouldn't change a thing about this recipe and have already made it several times.

If this sounds good, you might also like:
Salt & Pepper Tofu
Pad Thai
Tofu and Broccolini in Peanut Sauce
Szechuan Tofu Triangles in Triple Pepper Sauce

Broccoli Cashew Teriyaki Tofu Stir-Fry
Adapted from Eat, Drink & Be Vegan

Tofu
12 oz (350 g) firm or extra firm tofu, cubed 1/2-3/4 inch thick
1 tbsp low sodium soy sauce
1 1/2 tbsp rice wine vinegar

Teriyaki Sauce
1/3 cup low sodium soy sauce
1/4 cup water
3 1/2 tbsp honey or agave nectar
1 1/2 tbsp freshly squeezed lemon juice
2 tsp sesame oil
1 tsp blackstrap molasses
6 medium cloves garlic, minced
2 1/2 tsp freshly grated ginger
1 tbsp cornstarch

Stir-Fry
1 tbsp oil
4 1/2-5 cups broccoli (florets and stalks), chopped (about 1/2 lb/225 g)
2 tsp water
1 medium large red, yellow or orange bell pepper, diced
1/2 cup raw cashews
1/2 cup green onions, sliced

In a shallow dish, add tofu. Pour soy sauce and vinegar over tofu and marinate for 10 minutes or longer (flip tofu at least once while marinating). Meanwhile, in a large bowl, whisk all ingredients for teriyaki sauce until cornstarch is dissolved (or put it in a blender to puree).

In a large frying pan or wok on high, heat 1/2 tbsp oil. Add tofu and saute for 4-5 minutes, then turn over to saute for another 3-4 minutes, utnil lightly brown on each side. Remove from pan and set aside. Reduce heat to medium, add another 1/2 tbsp oil to wok, and add broccoli and water. Toss, cover and cook for 4-5 minutes, until broccoli turns bright green, then add bell peppers and saute uncovered for another 1-2 minutes. Add teriyaki sauce and increase heat to high. Toss to coat, and let sauce come to a slow boil. As soon as sauce has reached a slow boil and has thickened, add tofu, cashews and green onions, and toss to combine. Remove pan from heat and serve immediately.