GreenChefs | Thai Style Tofu, Snow Peas On Rice Vermicelli with Lime Peanut Sauce
Thai Style Tofu, Snow Peas On Rice Vermicelli with Lime Peanut Sauce (vegan) Recipe by Veganlicious This is one of our favorite meals. The spicy, lemony flavors are a wonderful addition to the peanut butter. Serves 4 people Directions Step 1 Heat the oil in a large skillet. Step 2 Stir in the tofu and stir fry for a couple more minutes. Step 3 Blend the peanut butter, soy sauce, lime juice, coconut milk and cilantro. Step 4 Pour over vegetables and remove from heat. Step 5 Cook the rice vermicelli in boiling water. Step 6 Drain and serve the sauce over the vermicelli. Step 7 Garnish with cilantro or coriander leaves.
Guest Post: Jessica of ‘How Sweet It Is’ Presents Roasted Garlic, Red Pepper and Mushroom Quinoa
One of my favorite ways to make a dish taste indulgent without lots of calories is to add roasted garlic. When roasted, garlic becomes caramelized, sweet and buttery, adding a burst of flavor to any dish. Recently, I paired it with the protein-packed grain, quinoa, which has become a favorite in our house. Vegetables aren’t my favorite, so I find pairing them with something that I really enjoy – such as the creamy roasted garlic or the quinoa – not only allows me to enjoy them, but also helps me get in multiple servings a day. I hope you enjoy this quinoa as much as we do! Roasted Garlic, Red Pepper and Mushroom Quinoa (makes about 2 cups worth) 1 head garlic 1 cup of quinoa 2 tablespoons olive oil 1/2 cup chopped red pepper 1/2 cup chopped mushrooms salt & pepper to taste Preheat oven to 400 degrees. Jessica’s highly addictive blog ‘How Sweet It Is’ is full of so much prettiness and yumminess, you would be remiss to not run over there right now!
stuffed peppers w/ green salsa
Back before there were a (seemingly) endless number of food blogs on the internet, there were a few I followed pretty religiously. 101 Cookbooks, Sprouted Kitchen, Seven Spoons, and one of my all time favorites: Kimberly Hasselbrink’s The Year in Food. I was new to the idea of blogs, but suddenly I spent all my time at the office procrastinating instead of working. What I was going to make that night for dinner became far more important to me that any client project I had on my plate. I was drawn to these blogs not because I needed to get dinner on the table in 30 minutes – I was enamored with their images and how they made me want to try new foods. Instead of going to the store with a recipe (which never really worked for me anyway), I began going to the market to see what looked good that day. I learned to pick up a new vegetable because it was pretty and figure out what to make with it later. It’s (of course) beautiful and full of so many creative, inspiring, seasonal ideas. Notes
Black Bean & Toasted Corn Tacos Recipe
nutritional information Makes 4 tacos 30 minutes or fewer Surprise! 1 cup cooked black beans ½ cup prepared salsa 2 cloves garlic, minced (2 tsp.) 2 ½ tsp. ground cumin, divided 1 cup frozen corn kernels, thawed ¼ tsp. ground black pepper 4 6-inch corn tortillas 12 baby spinach leaves ½ cup jarred roasted red pepper strips ¼ cup coarsely chopped cilantro 2 small green onions, finely chopped (¼ cup) ¼ cup crumbled cotija or feta cheese, optional 1. 2. 3. May/June 2010 p.67
Spicy Tomato & Shrimp Pasta
oh boy, oh boy, oh boy! I’m not a person that goes crazy over anything that has shrimp in it, but this shrimp pasta might be a game changer. It’s basically a scaled back Shrimp Fra Diavolo. It’s so simple and delicious. Did you hear me? What we have here is a really basic sauce made with olive oil, butter (for richness), garlic, diced tomatoes, crushed red pepper, and a little salt and pepper. …Although, if you wanted to, you could add a little dry white wine to the sauce. I already know that some of you will try to cut the fat in the recipe and if you do, I beg you not to skip the butter. It’s perfectly okay to use frozen shrimp in this – I did. Anyway, make this. Spicy Tomato & Shrimp Pasta Spicy Shrimp & Tomato Pasta Total Cost: $6.24 Cost Per Serving: $1.56 Serves: 4 Ingredients Instructions Bring a large pot of water to a boil, add the pasta, and continue to boil for 7-10 minutes, or until tender. Step by Step Photos Start bring a large pot of water to a boil for the pasta.
Dynamite Tofu With Rice and Broccoli
Want to take your typical meal of tofu, rice, and veggies up a notch? There’s nothing dull or boring about this tofu meal made with a sweet and spicy sauce and paired perfectly with steamed rice and broccoli. This meal keeps well overnight, and makes for the perfect leftover lunch the next day. Dynamite Tofu With Rice and Broccoli 1 lb. extra-firm tofu, drained and cut into 1-inch cubes 1/4 cup cornstarch 1/3 cup sesame oil 1/4 cup soy sauce or tamari 1/4 cup hoisin sauce 1–2 Tbsp. Preheat the oven to 400°F.Lightly coat the tofu cubes with the cornstarch. Makes 4 servings
White Pizza with Spinach and Tomatoes
With my last pizza creation, my chicken teriyaki pizza, I broke my pizza stone. I had got that stone from Pampered Chef a few years ago, and have never been thrilled with the results. I am kind of glad it broke, but it’s not like I intentionally threw it on the floor or something. To replace it, I got an Airbake pizza pan.
Black Bean and Corn Chilaquiles with Roasted Tomato and Chipotle Sauce Recipe
nutritional information Serves 8 This traditional Mexican dish was originally devised as a way to use stale corn tortillas. 1 small white onion, cut into 8 wedges 2 lb. 1. 2. 3. 4. April 2008 p.56
Vegetarian Mexican Tacos - Simple Easy to Cook Recipe by Archana's Kitchen
Vegetarian Mexican Tacos is a very popular Mexican dish, that has the crisp tacos filled with salads, beans and topped with cheddar cheese and sour cream. The stuffing for these Taco shells is so varied that recipes get evolved according to the taste palates. In Mexico you will find that tacos are of the soft kind. The crisp tacos seemed to have originated with the proliferation of taco stands during the late fifties. The crisp-fried corn tortilla in a U-shape is filled with layers of hot baked beans, sliced lettuce, diced tomatoes and grated cheese (usually cheddar). These Vegetarian Mexican Tacos can make a sumptuous and healthy dinner for a family. Makes: 12 tacos Ingredients to make the Vegetarian Mexican Tacos Method Serving the Vegetarian Mexican Taco’s
Wonton Mozzarella Sticks
With just 5 ingredients, you can make these mozzarella sticks in 10 minutes – perfect for game day! It’s 5:00PM on a Sunday night, 4 hours until the Breaking Bad series finale. I figured I should write today’s post before I watch it, when I’m level-headed and all, because I may just be in too much shock from the whole thing. This final season has just been absolutely crazy with too many jaw-dropping moments. I can barely sit still knowing that it’s the end today! But let’s talk about something else. These mozzarella sticks come together in just 10 minutes with only 3 ingredients – string cheese, wonton wrappers and marinara sauce. With just 5 ingredients, you can make these mozzarella sticks in 10 minutes - perfect for game day! Ingredients 1 cup vegetable oil 1 large egg, beaten 4 string cheese, halved 8 wonton wrappers 1/2 cup marinara sauce, homemade or store-bought Instructions Heat vegetable oil in a medium skillet to 325 degrees F. Notes
