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Coconut Fried Rice with Okra and Tofu

27 Apr

I’m pretty enamored with coconut. I pretty much try to get it into everything I cook, and luckily my roommates feel the same way. We all love coconuts. Are we nuts?

You’ll Need:

  • 1 cup brown rice (plus 2 1/4 cup water)
  • cilantro, diced
  • 1 tomato, diced
  • 1/2 a medium sized onion, diced
  • a handful of okra (I used about 5-6 okra, sliced)
  • 2 cloves of garlic, minced
  • Olive oil or butter for sautéing vegetables
  • 1 package tofu
  • Salt and pepper

THE SAUCE:  Fried Rice Sauce / Tofu Marinade:

    • 1/2 cup coconut milk
    • 2 T sriracha
    • 2 T soy sauce
    • 1 T lime juice
    • 1 t seseame seed oil
    • 2 T freshly grated ginger
    • 2 t sherry
    • 2 t curry
    • 2 t cajun seasoning
    • 1 T corn starch
    • 2 t salt
    • 1 egg (Add this for the fried rice sauce only)

Directions:

  1. Cook the rice! In order to cook brown rice, place the rice and 2 and 1/4 cup of water in a pot, and bring to a boil.
  2. Once the rice as reached a boil, set heat to a medium-low and place a lid on the rice. Put you’re timer on for 40 minutes.
  3. Whilst the rice is cooking, whisk all the ingredients (except the egg!) for the fried rice sauce in a bowl. Slice the pieces of tofu for bite-sized pieces. Discard the liquid and pour the fried rice sauce over the tofu, let sit for 20 minutes.
  4.  Cook olive oil/butter with garlic in a large sauce pan on medium-low heat. Once it becomes fragrant, add the remaining vegetables and sauté until the onions become somewhat translucent and fragrant, and dress with some salt and pepper. Set aside until rice is cooked.
  5. In a separate pan, cook marinated tofu in a pan with olive oil until sides are browned. Set aside. Reserve the marinade from tofu, whisk the egg into the liquid to use for the fried rice.
  6. Once the rice is cooked, add it to the vegetable mixture. Return to heat and pour the fried rice sauce all over the rice and vegetables and fold through the pan until the fried rice sauce covers the rice. Add tofu atop each serving of fried rice.
  7. Serve with fresh cilantro and enjoy!

White Bean & Sun-dried Tomato “Mac and Cheese”

13 Mar

I was on a role making sun dried tomato pesto and putting sun dried tomato in just about everything when I realized, it could taste phenomenal with mashed beans. Beans are great, they can adapt tastes pretty nicely, they’re cheap (yay!) and they have lots of protein and are quite filling when buying meat isn’t in the stars. After all, meat can be expensive.
So, I decided on a casserole for this idea, added some pasta and threw some veggies on top. I ran out of cheese when I was making it, so we decided to do the vegan thing… just this once. Needless to say, if you aren’t lactose intolerant and love cheese, add some into this recipe on top. If you are a vegan, adding some nutritional yeast on the top of the casserole can give it a nice cheesy zing.  Hope you enjoy!

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Baked Cajun Sweet Potato Fries

1 Mar

You’ll need:

  • 1 large sweet potato
  • large bowl
  • ice cubes
  • cold water
  • olive oil
  • salt
  • pepper
  • cajun seasoning

For THE SAUCE:

Directions:

  1. Preheat your oven to 375*F
  2. Cut the tip of your sweet potatoes so that it will stand up straight; I do this to make slicing sweet potatoes easier. This way it won’t roll around under your knife. 
  3. Next, when your sweet potato has been sliced, place the fries in a large bowl of water and ice for about a half hour to an hour to remove some of the starch. This will help to make the fries softer on the inside!
  4. After the fries have soaked, place them in a tupper ware or a large plastic bag with olive oil, and shake them around until coated. Finally, place them on a baking tray, cover with cajun seasoning, salt, and pepper, and bake for about 30 minutes.
  5. Then Enjoy! Try this with Jamie’s Avacado-Lime Aoili sauce, so good!

Coconut, Lime, Cilantro and White Bean Soup

1 Mar

This soup is quick, refreshing, and versitile! It’s a summer soup served cold, or you can prepare it another way and make it a comfy winter soup. Store it in a mason jar and throw it your bag for lunch.

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Bronze-Medalist Curried Pumpkin and Tomato Soup

21 Feb

So I bet you’re wondering why this recipe gets a fun name. About 2 weeks ago, a local business called for entries for a cooking competition, under the parameters of something simple, student friends, and under $10. Like any day, I looked at what we had leftover in our fridge. We had half a can of pumpkin leftover after making a delicious pumpkin risotto recipe, and I decided to use the other half on a curried pumpkin and tomato soup! I submitted the recipe, was chosen out of around 50 people to compete for 1st place among two other contestants. I came happily in third, and decided to share the recipe with everyone.

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