I usually make a double batch when I make tofu, but this recipe is heavy (thanks to the peanut butter and coconut milk). The recipe below is for the tofu in sauce, but I usually top it with whichever veggies I have at home when I eat it. The picture on the left is with chopped tomatoes and onions on top.
I was feeling kind of lazy today, so I just sautéed some veggies in olive oil. But when I sat to eat, it felt a little bland. In general, rice is pretty easy to make, so I decided put a spin on regular white rice. It actually came out really good! I didn’t have any peanuts at home, but crushed peanuts would probably also taste good on top.
I generally don’t like salads that are sweet, but this one is definitely an exception! It’s fairly simple to make and stays good for a day or two in the fridge. I love the spiciness of the crushed red pepper. Fresh mint tastes good in this too, but since you’re adding dried mint, it’s not essential. Since it’s sweet and spicy, I usually make this with Thai food or some other Asian themed heavy meal.
We have people coming for dinner Friday night, so we decided to make Thai food, which means dessert is going to be mango with sticky rice! I love it in restaurants, but I’ve never made it before. Since it looks somewhat complicated to make, I did a trial run today. The recipe below is a combination of multiple recipes and modified to suit my taste. Also, it is not complicated, just time-consuming, so please don’t be intimidated. It’s definitely worth it!
After drunken noodles, Pad Thai is one of my favorite noodle dishes. In restaurants, I usually find that it has too many noodles and too few veggies, so this recipe is to my taste (meaning more veggies than noodles). If you like it the other way, you can just double the amount of noodles and half the amount of veggies. Also, the sauce recipe is more of a general spicy peanut sauce than a Pad Thai sauce.
This past weekend I was at a market where they had really good fresh lemongrass stalks, so that’s what I used in this soup. There are a number of things I’ve learned about lemongrass over the years. 1. A good portion of the stalk is super fibrous and really tough to chew and swallow. That’s why I split the recipe into two parts: first making the base and removing the lemongrass, then adding all the veggies. 2. If you don’t have fresh lemongrass, I know you can buy it frozen. I’ve never tried this, so I don’t know what the equivalent quantity would be. 3. Most of the recipes I saw call for kaffir lime leaves. I didn’t have any, so i substituted a lime with the peel still on instead. 4. When you’re boiling the lemongrass, crush it against the side of the pan as much as you can, it releases the flavor.
If I haven’t totally scared you off, this is actually a pretty simple recipe and it tastes really good!
This recipe is pretty flexible because you can use whichever combination of mushrooms you prefer, as long as they add up to ~2 cups. Today I used shitake and enoki because I have them in the house, but button, portabella, and oyster mushrooms also taste really good. I didn’t have fresh shitake mushrooms, so I soaked dried ones in hot water to rehydrate them and it worked well. You can also use a leafy green like spinach instead of bok choy if that’s easier.
I realized today that a lot of my recipes involve tofu. Since I usually broil it (as opposed to deep-frying), I thought it might be easier to include a post on how to broil tofu and just reference this post in future recipes.
Thai green curry is one of my favorite curries, mainly because it’s base is coconut milk. I think you could put any veggie in it, and it would taste good. If you’re a strict vegetarian, I recommend reading the green curry paste ingredients really carefully- many of them have shrimp/shrimp paste in them. Anyhow, I saw really good eggplant and baby bok choy in the grocery store this weekend, so that’s what I used this in the curry this time.
I’ve never had pumpkin soup, but I like all kinds of other squash soups so figured this would be worth a try. I also wanted something with a kick since it’s kind of cold outside (you can adjust the spiciness to your taste).
Hi!!! While I’m waiting for people to come for dinner, I figured I’d update this with our Thanksgiving Menu. I’m a little nervous because this is the first time I’m making tofu turkey and gravy, so I’m crossing my fingers. Anyhow, here’s what’s on the menu for tonight (some of these I posted already, the rest will be posted today or tomorrow):Pumpkin Soup
Cranberry Walnut Salad Tofu Turkey (with stuffing) and Gravy
Garlic Mashed Potatoes with Fennel Biscuits (no recipe since I used ready made ones) Pumpkin Cheesecake Spiced Apple Cider (no recipe since I just heated Trader Joe’s spiced cider and added a cinnamon stick and some cloves)