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Dinner Gluten Free Optional Recipes Soup Vegan Vegetarian

Vegan Ramen

May 4, 2017

Vegan Ramen
(AKA 12 easy steps to writing a recipe)

Tofu, Miso, Carrots

Some housekeeping:

  • The winner of last weeks giveaway is Katie, who inspired me to try something new next time I order a cocktail!
  • And for the local DSM group – I’ve updated my Contact/Hire Me page, so check it out for different services like knife sharpening or cooking classes.

I’ve been feeling a bit distracted lately my whole life. The proof is in the steps of this recipe.

Writing up this recipe should not have taken me more than 30 minutes. Instead, it took 2 hours. Efficiency at its finest! Here’s what I’ve done while writing down this recipe:

  1. Tell my husband how motivated I am feeling today. Going to get that recipe written down! Start writing/Open a Word doc.
  2. Grab a spatula, pose in the mirror. Continue to pose until I find myself swinging it like a bat. I’ve never done this before.
  3. Look through the pantry. I forgot I had popcorn hiding up there!
  4. Finish the tofu part of the recipe.
  5. Complain about the pain in my hand.
  6. Try to do a pushup. Nope.
  7. Write about carrots. I’m on a roll!!
  8. Diagnose myself with carpal tunnel syndrome.
  9. Start the soup portion of the recipe. Get ½ way through.
  10. Text my sister – I miss her! And my brother too!
  11. I haven’t listened to that new Ryan Adams album… Let’s see if it’s on Spotify. It is!
  12. Finish up the soup portion!!!

Miso Glazed Carrots

Just a quick 12-step process to get it done! Anyway… on paper, this recipe may seem a little complex or wordy. My suggestions are to stay organized – Get everything you need out on the counter. Start with the tofu, then the carrots. While those are cooking, prep all the remaining veggies and measure out the ingredients. Cook the ramen noodles last so that they don’t stick together. I’ve wondered if you could just prepare the soup and put the dry noodles in and heat until they were ready, but I wasn’t willing to test it out yet. Let me know if you decide to try that method!

Spicy Tofu

Vegan Ramen
Serves 4

Ingredients:

Tofu:
1 block of tofu, pressed
2 tablespoons of olive oil
2 teaspoons of tamari or soy sauce
2 teaspoons of toasted sesame oil
2 teaspoons of sriracha

Carrots:
2 cups of carrots, sliced on a bias
1 tablespoon of miso (I used white)
1 tablespoon of tamari or soy sauce
1 teaspoon of toasted sesame oil
Juice of half a lime

Soup:
2 cups of onion (medium size onion), diced
¼ teaspoon of salt
2 cloves of garlic, minced
1 inch of fresh ginger, peeled and minced
4 ounces of shiitake mushrooms, stems cut off and sliced thin – see note
4 cups of vegetable stock
1-2 tablespoons of miso
1-2 tablespoons of tamari or soy sauce
Small crown of broccoli, cut into small florets
2 cups of purple cabbage, sliced thin
3 ounces of dry ramen – see note
Cilantro, sliced scallions, lime, and sriracha for garnish

Notes:
Shiitakes – The pack I got at whole foods that was 3.7 ounces, but I felt weird typing that. I always want more than the small pack offer, so I prefer to go in the bulk bins and get closer to 5 ounces.
Ramen – I used Hakubaku organic ramen. It has 3 little bundles of ramen in a package. The first time I used two bundles and I thought it was too much, but it’s completely up to your preferences.

Directions:

  1. Prepare tofu – Set the oven to 425° and prepare a baking sheet with parchment paper. Cut tofu into small slices (about a centimeter), then cut lengthwise. Place and spread out the tofu on the prepared baking sheet. In a small mixing bowl, combine tamari, toasted sesame oil, and sriracha. With a pastry or basting brush, brush both sides of the tofu. Bake for 30 minutes, flipping the tofu over halfway through baking. Set aside.
  2. Prepare carrots – Set the oven to 425° and prepare a baking sheet with parchment paper. In a small mixing bowl (I used the tofu bowl and didn’t even wash it in between!) combine the miso, tamari, toasted sesame oil, and the lime juice and mix well with a fork. Add in the carrots, stirring until the carrots are well coated. Spoon onto the prepared baking sheet. Bake for 15 minutes and set aside.
  3. In a medium size pot (about 3 quarts) on medium heat, add onions and salt. Sweat for about five minutes, stirring occasionally. Add the garlic and ginger and continue to sweat for another 3 minutes. Add the mushrooms and stir occasionally for another 3 minutes.
  4. Add stock, a tablespoon of miso and a tablespoon of tamari. Simmer for about 10 minutes. Taste the broth and decide if you’d like to add more miso or tamari.
  5. Add the broccoli and cabbage and simmer for another 10 minutes.
  6. Prepare the ramen according to the directions on the package. Add to the soup.
  7. Ladle the soup into bowls and top with the prepared tofu and carrots. Garnish with cilantro, scallions, sriracha, and a lime wedge.

Tofu, Miso, Carrots

Question:
Do you procrastinate? What are your tips for focusing? I typically like to set timers and I’m not allowed to get up from my task until it rings. Clearly I “forgot” that technique today.

Dinner Recipes Vegan Vegetarian

Cruciferous Pasta

January 30, 2017

Cruciferous Pasta 1

Cruciferous Pasta
(AKA FFD – you can ask my family what that means)

I get a lot of questions about my diet. The top questions are:

  • What I eat
  • Why I eat that way
  • If I can eat whatever I want (I wish!)
  • And of course the protein question (rolling eyes emoji, not even going to go there).

Cruciferous Pasta 2

I received my Bon Appetit magazine in the mail last week, and the launch of their new series helped me define how I eat. If I were to describe my diet in one word it would be “healthyish.” I really do love fruits and vegetables, they’re some of my favorite foods! But if someone put a few doughnuts in front of me, I could polish them off.

Cruciferous Pasta 3My cravings often change with the weather. In the summers I could have salads, smoothies, and Sauvignon blanc and be so happy. In the winter, it’s a little more challenging to get in those veggies. I want to eat oatmeal for breakfast, toast with almond butter and jam for lunch, pasta for dinner, and clementines all day long. I don’t do that, but some days I want to!

Cruciferous Pasta 4

That’s why this recipe is a perfect balance for those cold winter months. It’s not the healthiest recipe (there’s A LOT of oil in it), but I’m an advocate for adding the good in and not stressing over the not so good things. I can still eat pasta for dinner while getting in a bunch of veggies. While we’re on the topic of good foods and bad foods – I hate to label foods in that way. Oil is definitely not “bad for you”, but too much of a good thing is, well, too much! Remember when the kale obsession began? People were eating it for breakfast, lunch, dinner, and even putting it in their GD margaritas! Some people ended up messing up their thyroid.

As Oscar Wilde said, “Everything in moderation, including moderation.”

Cruciferous Pasta 5

Cruciferous Pasta
Serves 4-6 people

Ingredients:
¾ a cup of extra virgin olive oil, separated
1 medium yellow onion, sauté slice
2 cups of brussel sprouts, sliced in half
1 small head of cauliflower, cut into small florets
1 medium crown of broccoli, cut into small florets
6 sprigs of fresh thyme
5 whole cloves of garlic
1 ½ teaspoons of salt, separated
½ teaspoon of ground pepper
1 pound of pasta – I prefer fusilli
Optional – red pepper flakes and shaved parmesan for garnish

 

Directions:

  1. Preheat the oven to 425° and prepare a large baking sheet with parchment paper. In a large mixing bowl, toss the onion, brussel sprouts and cauliflower in ¼ cup of olive oil, ½ teaspoon of salt, and ¼ teaspoon of ground pepper. Spread the vegetables out evenly on the baking sheet and top with garlic gloves and thyme. Bake for 25 minutes, stirring halfway.
  2. In the large mixing bowl, toss the broccoli florets in ¼ cup of olive oil, ½ teaspoon of salt, and ¼ teaspoon of ground pepper. Add the broccoli to the baking sheet with the brussel sprouts and cauliflower, bake for another 15 minutes or until the vegetables are crispy. When the vegetables are done, remove the thyme and garlic cloves (or keep the garlic in there if that’s you deal, I know it’s mine).
    Note: In the remaining 5 minutes top the vegetable tray with about ¼ cup of parmesan, if you’re using it.
  3. While vegetables are roasting, cook the pasta according to the directions. When the pasta is finished add it to a large bowl and stir in the remaining oil and salt. Add the roasted vegetables to the bowl of pasta and toss well.
  4. Garnish with red pepper flakes or shaved parmesan. Add salt, pepper, and oil depending on your tastes.

Question: What are your go to healthyish recipes?