Monday

13

April 2015

Vegan Tofu Fried Quinoa

Written by Rachel, Posted in Dairy-Free, Dinner, Fruit, Gluten Free, Grains, Leftovers, Lunch, Main Dishes, One Dish Dinners, Quick and Easy, Quinoa, Rice, Vegan, Vegetables, Vegetarian

We don’t eat a lot of meat. We enjoy it, but it’s expensive, and we’ve found that there are plenty of other ways to get enough protein in our diet. So the meals containing meat are few and far between, and we fill in the gaps with meals like this take on Fried Rice.

It starts with some seasonal veggies. Right now we’ve got greens like kale, chard, and mei qing choi. There are carrots, snap peas, and spring onions. And we’ve got the most delicious spring onions.

If you wanted to adapt this to suit another season, you could try some of these options:

Spring: Radishes, green beans, asparagus, fava beans, garlic scapes, or kohlrabi.

Summer: Zucchini/summer squash, tomatoes, bell peppers, eggplant, or sinqua.

Fall: Beets, arugula, cabbage, celery, chard, fennel, or radicchio.

Winter: Broccoli, cauliflower, winter squash, bok choy, mustard greens, or daikon radishes.

No matter the veggies, it’s going to come together super quickly, so I’d suggest having all of the components ready to go before you begin cooking. Stir fry type dishes generally tend to cook over pretty high heat, which means they need to be stirred almost constantly. This doesn’t leave time for chopping up the next ingredients while the first ones cook.

I’d made some quinoa the day before, and used the leftovers in this dish. You could also use bulgur wheat, rice noodles, or regular brown rice (cook according to the package’s directions).

The quinoa takes the place of brown rice, since it has a bit more protein. The tofu mimics the egg, to make it vegan. I asked Tim if he could tell that there weren’t eggs in here. He said that it wasn’t noticeable.

Like a lot of things, I enjoy this served with a wedge of lemon to squeeze over top. The brightness that it adds is the perfect way to complete this dish.

Happy Eating!

Vegan Tofu Fried Quinoa

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 4

Vegan Tofu Fried Quinoa

Ingredients

2 T oil
1 C snap peas (or green beans), strings removed, chopped
1 C carrots, chopped
1/2 C fennel (or celery), chopped
1 C onion, chopped
2 C greens, chopped
sprinkle ginger
to taste salt
to taste pepper
sprinkle cayenne
2 cloves garlic, diced
2 T soy sauce or gluten-free aminos
2 T rice vinegar
1 C quinoa (or bulgur wheat, brown rice, or rice noodles) (cooked)
7 oz. tofu (firm), drained and crumbled
1/4 C green or spring onions, chopped
1/2 to 1 C microgreens
lemon wedges, for serving

Instructions

Heat a wok, add oil over medium-high heat. Add snap peas through cayenne and cook for 3-5 minutes, turning constantly.
Add greens through microgreens (if microgreens are very delicate, wait to add them until 1 minute before you finish cooking) and cook for 3-5 minutes, stirring constantly.Taste and adjust seasoning if needed.
Serve with lemon wedges for squeezing.

http://www.de-ma-cuisine.com/vegan-tofu-fried-quinoa/

Monday

6

April 2015

0

COMMENTS

Warm Beet Salad with Fruit and Nuts

Written by Rachel, Posted in Cheese, Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Lunch, Nuts, Quick and Easy, Salads, Sides, Vegan, Vegetables, Vegetarian

It’s spring. It’s time for flip flops and tank tops, warm breezes and sunshine, and a change in fruits and veggies. But, before we get to all things spring, let’s compromise with winter a bit. Let’s ask her to stay a while longer before we rush in to summer.

I want to keep eating beets, oranges, and apples. But, I’m starting to crave salads and lighter foods. So, this dish is a happy medium.

Beets are sautéed in some olive oil with salt and pepper. Simple. They taste similar to the way they do when they’re roasted, with a little less crunch. But, they still retain that kinda crispy outside, tender inside quality that I love for food to take on.

Then the greens are added. I like the taste of beet greens. If you don’t have any on hand, kale, chard, or spinach would also work well.

After the greens are wilted down, all that’s left to do is drizzle everyone with a bit of dressing and add some toppings. Apples, oranges, nuts, and raisins were perfect. You can vary it depending on what’s in season and what you like. You could use fresh blackberries and grapefruit, or maybe some watermelon. You could use almonds, or switch them up for sunflower or pumpkin seeds.

I topped it with some ricotta and the dressing has honey. If you want to make this a vegan dish, you could try some silken tofu and sweeten things up with maple syrup instead of honey. Easy changes to make.

This one feels simple and light. Bright, but with depth. Perfect for a warm spring day.

Happy Eating!

Warm Beet Salad with Fruit and Nuts

Prep Time: 10 minutes

Cook Time: 13 minutes

Total Time: 23 minutes

Yield: 2

Warm Beet Salad with Fruit and Nuts

Ingredients

1 T olive oil
2 beets, peeled and chopped
to taste salt
to taste pepper
1 T lemon juice
1 T balsamic vinegar
1/2 t honey or maple syrup
to taste salt
to taste pepper
1/4 to 1/2 t fresh parsley, chopped
1 T olive oil
1 bunch beet greens, de-stemmed and torn
1/4 C orange, chopped
1/4 C apple, chopped
2 T almonds (or pumpkin seeds or sunflower seeds), chopped
2 T raisins, chopped
1/4 C ricotta (optional) (or silken tofu - sweetened, if desired)

Instructions

Heat skillet, add olive oil, add beets, salt, and pepper. Cook over medium-low heat for about 10 minutes, or until the beets are tender, stirring occasionally. Add the greens and wilt down, about 3 minutes.
Whisk lemon juice through parsley, stream in olive oil and whisk. Taste and adjust seasoning if needed.
Top beets and greens with fruit, nuts/seeds, and raisins. Drizzle with dressing and top with ricotta/tofu.

http://www.de-ma-cuisine.com/warm-beet-salad-fruit-nuts/

Wednesday

18

March 2015

0

COMMENTS

Crispy Tofu with Black Bean Purée and Microgreens

Written by Rachel, Posted in Appetizers, Beans, Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Legumes, Lunch, Main Dishes, Quick and Easy, Sandwiches, Sides, Snacks, Vegan, Vegetables, Vegetarian

I think of this dish as a sort of open faced sandwich. We eat bread in our house. We also eat gluten. But, there are plenty of folks who don’t. There are also plenty of vegan-loving people out there. This is a shout out to all of you. But, but but but, not just for you GF+V friends! Because let me tell you, as a carnivore and gluten-eater, I loved this meal. So much so that I re-heated the leftovers and ate it again for dinner the day that I made it.

My goal was to make a bean purée (ish) topping. I love to eat beans. They’re full of protein and add so much to most any dish. But, I didn’t want it to taste like I’d just opened a can of beans and mashed them up. So I added things like a touch of lemon and vinegar for acidity and brightness, butternut squash for creamy richness, and cayenne for a hint of spice.

Which all tasted great topped with these super cute microgreens. Hello yum! Hello packed with nutrients!

I mixed up a lemony dressing to toss the microgreens in. Note: wait until right before serving to toss them. They will wilt if left too long (lesson learned). If you have extra dressing, just save it for tomorrow’s lunch, use it for drizzling on some soup, or make a double batch of these yummy treats and have a party!

I’m seriously digging crispy pan fried tofu these days. I love to sprinkle it with lots of cayenne and a bit of ginger (plus salt and pepper). In a super hot pan they’ll cook in no time at all.

The tofu gets spread with beans and topped with the microgreens (mine were kinda swimming in the dressing, so I had to quickly consume as many as possible – not a problem).

The perfect little gluten-free, vegan treat for lunch, dinner, snack, appetizer… maybe even for breakfast!

Happy Eating!

Crispy Tofu with Black Bean Purée and Microgreens

Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes

Yield: 2-3

Crispy Tofu with Black Bean Purée and Microgreens

Ingredients

1 C black beans (if canned, drained and rinsed)
1/4 C water
1 T lemon juice
1 t rice vinegar
sprinkle cayenne
1/4 C mashed butternut squash or sweet potato
to taste salt
to taste pepper
1/4 C lemon juice
1 T parsley, minced
1 t mint, minced
1 T green garlic/green onion/chives/garlic, minced
to taste salt
2-3 T olive oil
1-2 C microgreens
olive oil, for frying
14 oz. tofu (extra firm or firm)
to taste salt
to taste pepper
to taste cayenne
to taste ground ginger

Instructions

Heat beans, water, 1 T lemon juice, rice vinegar, cayenne, squash, salt, and pepper in a saucepan over medium-low heat for about 10 minutes, stirring occasionally. Mash, taste and adjust seasoning if needed, and set aside and keep warm.
Whisk lemon juice, parsley, mint, green garlic, and salt. Stream in olive oil while whisking. Taste and adjust seasoning if needed. Set aside.
Heat a large skillet over medium-high. Add olive oil. Add tofu and sprinkle with salt, pepper, cayenne, and ginger. Cook for about 2-3 minutes per side, or until golden brown and crispy. Work in batches so the pan isn't overcrowded, adding more oil as needed. Set on a paper towel lined plate as they are done.
Spread beans on top of tofu, toss microgreens with dressing (right before serving, being careful not to overdress, as they will get soggy) and place them on top of the beans.

http://www.de-ma-cuisine.com/crispy-tofu-with-black-bean-puree-and-microgreens/

Thursday

29

January 2015

0

COMMENTS

Red Choi Stir Fry with Tofu and Almonds

Written by Rachel, Posted in Dairy-Free, Dinner, Lunch, Main Dishes, Nuts, Pasta, Quick and Easy, Quinoa, Rice, Sauces, Vegetables, Vegetarian

It makes me super happy when I’ve made something that’s loaded with veggies, and Tim, unprompted, tells me how much he likes it. What a guy! Good thing he liked it so much (even the tofu!), because I am sold.

First of all, tofu is a cheap way to get some protein into a dish. I know, I know, not everyone is crazy about soy. So, if you’re not a tofu fanatic, that’s awesome too! Be who you are, right?! If you’d like, add some chicken instead, Tempeh is great too (but also a soybean product), beef and pork would also be super yum. Or, go totally vegetarian and add some more nuts (even a scoop of peanut or almond butter mixed into the sauce would be great).

See how easy that was?! Substitution central over here. This is one where there’s something for everyone.

Oh yeah, and if you’re vegan, omit the fish sauce. (No duh, Rachel. You knew that… We taught our 2 year old niece to say, “No duh, Uncle Tim” over the holidays. It was one of the highlights of the trip. Especially when she started saying it to Oma too.) I’d planned to make this a vegan dish. I was going to add some honey, then remembered that some vegans don’t eat honey. I finished cooking and realized that fish sauce is obviously not vegan. Eye roll and shrug of the shoulders. I can’t expect my brain to work perfectly all the time. 😉

This is my go-to stir fry sauce. It’s simple. Soy sauce (or a gluten-free version, which tastes remarkably similar), fish sauce, and rice vinegar. Sometimes I use cornstarch and water, to act as a thickener. Either way, we think it tastes great.

Stir Fry is one of those awesome meals for using up whatever veggies are hanging out in the fridge. It’s also a way to pack in many many veggies, but can also be great if you’ve just got broccoli and an onion left at the end of the week. My goal, this time, was to find a way to use the red choi. The rest of the veggies are kinda just a bonus. Plus, it’s a great dish for cabbage using up. And, tastes great with an Asian slaw on the side. Yep, do it, get your cabbage on!

Anoooooother reason I love Stir Fry, it’s so incredibly quick to prepare. Veggies cook over higher heat, so they cook fast and retain their bright color. A friend gave me a wok, so now I don’t throw veggies all over the stove.

Don’t forget, keep those veggies moving. High heat means they’re gonna burn if you leave them unattended.

Once the veggies are cooked (see how greeeeeeeen they are still!?), sauce goes in, cooks for like 2 minutes more, and then you’re done!

You could stand there and eat it out of the wok. Totally fine with me.

But, maybe a better option is to scoop some rice onto a plate, slide some tofu next to it, and pile on those veggies.

If you’ve already eaten 5 pieces of the crispy tofu, I understand. I may have done the same.

May have.

Happy Eating!

Red Choi Stir Fry with Tofu and Almonds

Prep Time: 10 minutes

Cook Time: 21 minutes

Total Time: 31 minutes

Yield: 2-4

Red Choi Stir Fry with Tofu and Almonds

Ingredients

1 C brown rice (rice noodles, quinoa, or bulgur wheat would also be great)
2 C water
1 block firm tofu, sliced about 1/8" to 1/4" thick
to taste salt
pinch cayenne
pinch ginger
2 t olive oil, divided
1 T soy sauce
1 T rice vinegar
1/4 C cold water
1 T cornstarch
pinch ginger
2 T olive oil
1/4 C carrots or celery, thinly sliced
1-2 C broccoli or cauliflower, cut into bite sized pieces
2-4 T radish, thinly sliced
1 C cabbage (or collard greens or kale), chopped
1 head red choi stems, chopped
(could also add: snap peas, bean sprouts, green beans, summer squash, butternut squash)
pinch salt
2 cloves garlic, minced
1 head red choi leaves, chopped
2 T almonds, chopped, for serving

Instructions

Cook rice.
While rice cooks, sprinkle both sides of the tofu with salt, cayenne, and ginger. Heat skillet over medium to medium-high heat, add 1 t olive oil, when it's hot add tofu, working in batches so the pan isn't overcrowded, cook for about 2-3 minutes per side (or until sides are browned and crispy), adding more oil as needed. Remove from pan and place on a paper towel lined plate.
Whisk together soy sauce through ginger. Set aside.
Heat a wok or large skillet over medium-high heat. Add 2 T olive oil. When oil is hot, add carrots through salt. Cook, stirring constantly (picking veggies up with tongs and moving them around works best for me), for about 5 minutes. Add garlic and red choi leaves and cook for about 2 minutes more.
Stir in sauce. Cook for 1-2 minutes (or until sauce has thickened).
Taste and adjust seasoning if needed.
Serve over rice, topped with chopped almonds.

Notes

If it's not essential for this to be vegetarian, 1 t fish sauce is a good addition to the sauce.

http://www.de-ma-cuisine.com/red-choi-stir-fry-with-tofu-and-almonds/

P.S. Those leftovers, plomp it all together in a pan and heat it up. The rice will love the sauce, and get a little bit crispy and extra yummy.

Monday

26

January 2015

0

COMMENTS

Bulgur Wheat with Sausage and Apples

Written by Rachel, Posted in Cheese, Dinner, Fruit, Grains, Main Dishes, Meat, Pork, Quick and Easy, Rice, Sausage, Vegetables

I am a big fan of quick weeknight dinners. I’m all for slow-cooked, braised, take the whole afternoon to cook kinda meals. But, most weekdays I’m tired, there are dirty dishes in the sink, and I just want to eat something. Now.

This dish kinda has it all. It’s simple, but satisfying. Especially if you have some crusty bread with butter to go alongside. We did not, but maybe if I plan ahead for eating the leftovers we will. 😉

Bulgur wheat is one of my go-tos. It’s similar tasting to brown rice, but cooks quicker. Also, bulgur is a fun word to say. The dog is staring at my while I repeat it to myself right now.

I made this over the summer for the first time. I used zucchini. Since it’s winter and I had a bunch of carrots in my garden, that’s what I used this time. They went nicely with the apple-sausage combination I had going on. I think butternut squash or sweet potatoes would also taste great, if that’s what you have on hand.

While the bulgur cooks, the rest of the meal comes together. It’s a really quick and easy dinner to prepare. A little chopping, two pots, and you’re ready to go.

I added a few spoonfuls of plain yogurt and a splash of whole milk for creaminess. And the first time I made it, I added some parmesan cheese. I didn’t have any this time, but if I did, I’d definitely add it, so I left it in the recipe.

We will probably have the leftovers for dinner tonight, even though I haven’t figured out the bread situation.

Happy Eating!

Bulgur Wheat with Sausage and Apples

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 3 or so.

Bulgur Wheat with Sausage and Apples

Ingredients

1 C bulgur wheat (I used coarse) (could use brown rice or quinoa to make it gluten-free - adjust cooking time accordingly)
2 C water
1 T olive oil
1 C carrots* (or zucchini in the summer), chopped
to taste salt
to taste pepper
2 C apple, chopped
2 fully cooked sausage links (I used Argentine inspired), removed from casing (could substitute lentils to make it vegetarian)
2-3 T Greek or plain yogurt
splash whole milk (any kind you like - cow, almond, coconut...)
1/2 C parmesan, grated (optional)
lemon wedges, for serving
*butternut squash, pumpkin, mushrooms, corn, cabbage, onion, celery, leeks, spinach, or tomatoes would also be yummy additions. Cooking time may vary depending on the type of veggies used.

Instructions

Bring the bulgur and water to a boil in a medium-sized saucepan. Reduce to a simmer and cook partially covered for about 15-20 min or so (or until tender).
Heat a pan, add the olive oil, and when it's hot, add the carrots, some salt, and pepper. Cook over medium-low heat for about 5 minutes. Add the apple and cook for about 5 minutes more. Add the sausage and cook for 5 minutes more, or until the sausage is heated through.
Stir in the yogurt, milk, and parmesan. Cook for 1-2 minutes more. Taste and adjust seasoning if desired.
Serve with a squeeze of lemon.

http://www.de-ma-cuisine.com/bulgur-wheat-with-sausage-and-apples/

Newer Entries →

← Older Entries

Quick Meals Archive

13

0

Vegan Tofu Fried Quinoa

Happy Eating!

6

0

Warm Beet Salad with Fruit and Nuts

Happy Eating!

18

0

Crispy Tofu with Black Bean Purée and Microgreens

Happy Eating!

29

0

Red Choi Stir Fry with Tofu and Almonds

Happy Eating!

26

0

Bulgur Wheat with Sausage and Apples

Happy Eating!

Looking for Something?

Support My Cookbook!

Favorites

Instagram

Recent Posts