Tuesday, September 29, 2009

Pacific Rim Pasta Salad

At my favorite pasta place in the market, they give you a cute recipe with every purchase.
I was intrigued by this recipe but had to make a few changes. I used agave instead of honey, and tofu instead of chicken, and braggs liquid aminos instead of soy.  We ate this warm the first day and cold the next, right out of the bowl with the fridge door open.

Pacific Rim Pasta Salad
1/2 LB pasta
1 large block firm tofu cubed
1/4 cup diced green onions
2 large bell peppers, bite size pieces
1 bunch cilantro, chopped
1/2 cup raw peanuts

1/4 cup olive oil (plus a little more for frying)
2 tbs white vinegar
1 tbs agave
3 tbs liquid aminos
1 tbs red chili flakes
1 tbs garlic minced
1 tbs ginger root, peeled and finely minced

1. combine sauce ingredients in a bowl, cover and refrigerate for at least 30 minns
2. cook pasta till al dente
3. fry tofu cubes in some oil till toasty brown on all sides
4. in a small pan, roast peanuts until fragrant, chop coarsely
5. in a large serving bowl add cooked/ or cooled pasta , tofu, green onions, peppers and sauce.
6. garnish with cilantro and peanuts

maca who?

I know that making macaroni salad vegan is a obvious thing, you use veganiase instead of mayo. 
Josh recently purchased some macaroni salad from our food co-op and i tried to recreate it. Much to our delight it is very simple in flavor and very yummy.

Macaroni Salad
-2 cups cooked elbow macaroni noodles (whole wheat is betta!)
-1/2 cup shredded carrots
-1/2 cup chopped red onion
-1/2 cup fresh parsley (reg or italian)
-1/2 cup veganaise
-2 tbs white rice vinegar 
-1 tbs garlic power
lots of salt and pepper!!!!!!!!!!!

toss together in a big bowl and eat!!!!!!!!!!
for best taste let sit in fridge over night! yum

Thursday, September 3, 2009


The Ladies had never eaten the protein-packed Korean dish BIBIMBAP, so it was my pleasure to make it. It is a healthy dish , with plenty of left overs!

  1. 1 pound spinach, large stems removed
  2. bunch of broccolli
  3. 5 medium carrot, cut into 2-by-1/2-inch strips
  4. 1 medium cucumber
  5. 4 scallions, cut into thin matchsticks
  6. 1 tablespoon plus 1/2 teaspoon Asian sesame oil
  7. 5 cloves minced garlic
  8. 1 cup shredded red-leaf cabbage
  9. 4 scallions, cut into thin matchsticks
  10. 5 large eggs (optional)
  11. 1 large red pepper
  12. 1/2 of box extra firm tofu
  13. Steamed Rice - we used basamati
  14. 2 tablespoons toasted sesame seeds
  15. Korean Chili Sauce
  16. Salt
  17. 2 tablespoons water
  18. 2 tablespoons sugar

  1. Steam the spinach until just wilted, about 2 minutes. Transfer the spinach to a bowl of ice water to stop the cooking. Drain, squeeze dry and chop coarsely.
  2. Put the spinach, carrot, cucumber, cabbage, red peppe and tofu in separate small bowls; toss each vegetable with 1/2 teaspoon of sesame oil and 1/2 teaspoon of minced garlic.
  3. In a small skillet, stir-fry each vegetable separately (except the spinach) over moderate heat; the carrot, red pepper, cucumber, broccolli and tofu. Decoratively arrange the cooked vegetables, lettuce, and scallions in small bowls or in piles on a platter.
  4. In a medium skillet, heat the remaining 1 teaspoon of sesame oil. Crack in the eggs and fry them, sunny side up. Meanwhile, reheat the rice if necessary.
  5. Bring the rice to the table with the vegetables and the fried eggs. Toss the rice with the eggs first, to break them up, then add all of the vegetables and the toasted sesame seeds. Stir in about 2 tablespoons of Korean Chili Sauce and mix lightly but thoroughly. Season with salt and serve at once.