Saturday, April 22, 2017

Ginger + Lemongrass Infused Thai Soup with Crispy Tofu and Wild Rice

We made this soup a while ago, but it was so good that I needed to share the recipe. This soup would still work for spring if you wanted to serve it as a starter to a light Thai meal. The lemongrass infuses the soup with a tangy flavor which works nicely with the savory vegetables and sweetness of the coconut milk.

Adapted from Sobremesa.

-2 teaspoons coconut oil, divided
-1 package of extra firm tofu, pressed
-1/4 cup soy sauce
-1 tablespoon honey
-1 teaspoon sesame vinegar
-1 small yellow onion, diced
-2 carrots, peeled and chopped into coins
-1 bunch scallions, chopped and divided into two piles
-4 cloves garlic, minced
-1 inch piece of ginger, peeled and minced
-2-3 tablespoons lemongrass paste OR 1 stalk lemongrass, leave whole and cut an x in the bottom of the root end
-3 cups vegetable broth
-1 can full fat coconut milk
-zest and juice of 1 lime
-4 cups cooked wild rice

Mix the soy sauce, honey, and sesame vinegar together in a small bowl. Then cut the tofu into bite sized cubes. Toss the sauce and tofu together, then in a large skillet melt down a small amount of coconut oil over medium heat. Add the tofu cubes to the hot pan and cook on all sides until brown and crispy. Once the tofu is finished cooking, remove from the pan and set aside.

While the tofu is cooking, heat the remaining 1 teaspoon of coconut oil in a medium sauce pan. Add the onion and carrot and cook until soft and fragrant. Next add half of the scallions, garlic, ginger, and lemongrass. Cook for 2-3 minutes. Add the vegetable broth and coconut milk and bring the mixture to a boil. Once boiling, reduce to a simmer and cook for 15 minutes.

Remove lemongrass from pan (if you're using the lemongrass stalk, I was only able to find lemongrass paste). Season the soup with salt and pepper to taste and add the lime zest and juice.

Scoop a serving of rice into each bowl, top with tofu, and ladle broth over top. Add the remaining scallions and peanuts as a garnish for more texture, color, and flavor.

Wednesday, April 12, 2017

Blackberry & Bacon Grilled Cheese

Happy National Grilled Cheese Day! The are 81+ grilled cheese recipes on Vegetarian & Cooking! if this sandwich doesn't seem like the perfect grilled cheese for you to celebrate National Grilled Cheese Day.

I love using Morning Star's vegetarian bacon, this would also be good with coconut bacon (or regular bacon if you would like to make the sandwich non-vegetarian). The combination of salty, sweet, and spicy is delightful. Dave and I each ate a sandwich and a half and were wanting more. This would be good with any jam that isn't too sweet, elderberry jam is coming to mind as one that still has a little pucker to it while maintaining some sweetness.

Adapted from Lemon Tree Dwelling.

-1/2 tablespoon Miracle Whip (or mayo)
-6 pieces bread of your choice (I used a multigrain bread)
-3/4 cup shredded swiss cheese
-6 pieces Morning Star veggie bacon, cooked
-Pickled jalapeno slices
-3 tablespoons blackberry jam

Lightly spread Miracle Whip on one side of three pieces of bread and place the bread Miracle Whip side down in a skillet.

Top each piece with swiss cheese, pickled jalapeno slices, and the veggie bacon. Add more swiss cheese on top. Spread the blackberry jam onto the remaining three pieces of bread and place the bread jam side down on top of the sandwiches that are in the pan.

Spread the remaining Miracle Whip on the top of the sandwiches. Grill over medium heat until each side is golden brown. If you use your hand to steady the sandwich, you should be able to flip the sandwich without losing any of the filling.


Monday, April 3, 2017

Key Lime Coconut Doughnuts

Dave brought home some key limes and I had some leftover coconut milk in the fridge, so this was my attempt at finding a recipe that would utilize those ingredients, but not require me to buy anything new. I purchased my doughnut pan several years ago on Black Friday, but have found it to be a lovely piece of baking equipment for an every once in a while baked doughnut treat.

I made these when I had a day off work and Dave was happily surprised to come home to warm doughnuts. I enjoyed one or two with coffee, but these really were a treat that he liked. It's usually best to eat donuts within a few days, but these didn't last too long in our house so keeping them wasn't a concern. I was able to make seven doughnuts with this recipe. 

Recipe from Baker By Nature.

For the Key Lime Coconut Donuts:
-1 and 1/4 cups all purpose flour
-1 teaspoon baking powder
-1/2 teaspoon salt
-1/2 cup granulated sugar
-2 teaspoons fresh lime zest
-2 1/2 tablespoons coconut oil, melted
-1 large egg, at room temperature
-1/2 cup coconut milk
For the Key Lime Glaze:
-1 cup confectioners' sugar
-1 and 1/2 tablespoons key lime juice
-1 teaspoon lime zest
-1/8 teaspoon salt
(Optional) Decoration:
1/2 cup shredded coconut, toasted
2 teaspoons lime zest

Prepare the glaze first, combine the juice and sugar whisking to combine. Add some addition lime juice if the glaze looks too thick and if the glaze looks too thin add additional sugar. 

Preheat the oven to 350 degrees and great a doughnut pan with coconut oil.

In a small bowl whisk together flour, baking powder and salt; set aside. In a large bowl combine the granulated sugar and lime zest; mix together with your fingers until zest is evenly distributed in the sugar. Add in the melted coconut oil and, using a whisk, mix until combined. Beat in the egg, then stir in coconut milk.Add in the dry ingredients and gently fold the mixture together using a rubber spatula, stirring only until mixture is evenly combined.

Spoon the batter into a large ziplock bag and use the bag as a piping bag in order to get the batter into the molds of the greased pan. Fill-up each mold 2/3 of the way. Bake for 10-13 minutes, or until firm and lightly golden.

Remove the doughnut pan and allow the doughnuts to cool for a few minutes, before transferring them to a cooling rack. Once the doughnuts are cool dip them into the glaze and top with shredded coconut and additional zest if desired. 

Once cool, dip each doughnut in glaze and serve once the glaze is set. 

Saturday, March 4, 2017

Blood Orange Tequila Fizz

Blood oranges are one of my favorite parts of winter -- they have a distinct flavor making them much different than their regular orange varieties cousins. They also add beautiful color to drinks, salads, and desserts.

I mixed this blood orange fizz on an unseasonably warm day and it was the perfect amount of tart and refreshing.

Recipe from How Sweet Eats.

-3 ounces freshly squeezed blood orange juice
-2 ounces gold tequila
-1 ounce lime simple syrup
-2 ounces ginger ale (or ginger beer)

lime simple syrup
-1/3 cup freshly squeezed lime juice
-1/3 cup sugar

lime simple syrup
Heat the lime juice and sugar in a saucepan over medium heat. Once the mixture begins to simmer and is looking like it has reduced, remove from the heat and let it cool, I made mine directly before I made my drink and ended up just throwing the simple syrup in the freezer for a massive cool down.


Fill a chilled glass with ice. Add a blood orange slice.

Combine the blood orange juice, tequila, lime juice and lime syrup in a shaker or large glass. I don't have a shaker, so I used a large Pyrex measuring cup and stirred everything until combined.  Pour the drink over the ice and then top with the ginger ale/beer and add a lime wedge. Enjoy.


Sunday, February 26, 2017

Almond Pear Cake

Happy Five Year Blogiversary to Vegetarian & Cooking! I continue to be amazed at the difference between now and five years ago when I started this blog in my tiny college kitchen. As always year five brought about a lot of changes, with less free time I switched back to posting sporadically like I did in the beginning of this blog.

I made this Almond Pear Cake to serve at the end of dinner with my parents and then took the leftovers to the office. It was a hit all around, one of my coworkers took a big slice and told me that the cake was absolutely amazing. If  you're not a fan of almond, stay away, because it is in every bite of this cake.

Recipe from Bakers Royale.

-1 cup cake flour
-1/2 teaspoon salt
-1 teaspoon baking powder
-2/3 cup sugar
-5 oz. almond paste
-3/4 cups butter
-3 eggs
-1 teaspoon almond extract
-2 poached pears

-4 tablespoons butter
-1/2 cup brown sugar
-3/4 cup almonds

Heat oven to 350F and then butter and flour a springform pan.

In a medium bowl, mix together cake flour, baking powder and salt. Set aside.

Add the sugar and almond paste to a large bowl and use a pastry cutter to blend the sugar and almond paste until it looks like wet sand. Add the butter and use an electric mixer to beat the butter/almond paste/sugar on medium speed until combined. Then increase the speed to high and beat for 2-3 minutes until the mixture is light and fluffy. Add the eggs one at a time, making sure that each is combined before adding the next. Lastly add the almond extract and beat until fully combined.

Fold in the flour mixture and then your batter is ready. Thinly slice the poached pears. Spoon half the batter into the prepared pan, top with the with the poached pears and then the remaining batter.

Bake at 350F for 50 minutes.  

After 40 minutes, prepare the cake topping by melting the butter and brown sugar in a small sauce pan. Boil and then fold in the almonds. After the cake has baked for 50 minutes, remove the cake from the oven and spread the topping onto the cake.  Return cake to oven and bake for another 15-20 minutes, or until inserted cake tester comes out free of crumbs.

Remove cake from oven and allow to cool for 10 minutes in the pan, before removing cake from pan. 



Friday, February 17, 2017

Grapefruit and Avocado Quinoa with Honey Lime Tofu

The combination of all of the ingredients in this recipe really intrigued me, I figured I could easily make it with tofu instead of shrimp.

We enjoy all of the included ingredients and the idea of honey lime tofu paired with grapefruit just seemed really fresh and bright to me -- which is much needed during this snowy, cold month. The caramelization on the tofu added really nice flavor to this dish as well as a nice texture contrast.

Recipe slightly adapted from Whole Bite Blog.

Honey Lime Tofu
-1 package extra-firm tofu, pressed and cut into 1 inch cubes
-salt and pepper
-1/4 cup olive oil
-1/2 cup + 1 tbsp.  fresh lime juice
-3 tablespoons honey

-1 cup quinoa
-2 tablespoons fresh lime juice
-1/4 cup chopped cilantro
-2 avocados, diced
-1 large grapefruit, peeled and segmented
-1/4 cup feta cheese crumbles

-1/4 cup lime juice
-2 tablespoons olive oil
-1 tablespoon honey
-1/2 teaspoon minced garlic
-1 teaspoon mustard
-salt and pepper

In a bowl, whisk the oil, 1/2 cup lime juice and 2 tbsp. honey (reserve the remaining lime juice and honey or cooking). Add the tofu and season with salt and pepper. Cover and marinate the tofu for 30-45 minutes.

Combine all of the dressing ingredients in a small bowl -- whisk, and season to taste.

Bring the quinoa and two cups of water to a boil, reduce the heat and simmer until the water has absorbed and the quinoa is fluffy, 15-20 minutes. Let stand for 5 minutes.

Heat a large skillet and add the tofu pieces (you'll want to use a slotted spoon to remove them), cook on all sides until the marinade has started to caramelize on the outside of the tofu.

Add the grapefruit, avocado, and feta to the quinoa toss and then stir in the dressing. Top with the tofu and serve.

Friday, February 10, 2017

Cranberry Orange Stir-Fry

Happy 2017! The month of January was pretty busy for us, but I have several recipes that I plan on sharing during February.

Dave and I have been working on getting better at meal planning in order to avoid falling into a take-out rut -- we've been loving the pre-made meal plans created by Oh My Veggies. Oh My Veggies creates both vegetarian and vegan meal plans and even makes the shopping list for you too, it's been so wonderful to use the past few weeks. We're making everything on the 02.06.2017 meal plan this upcoming week and last week we made the recipes for the 11.02.2015 meal plan.

I couldn't resist trying this recipe when I found it on another blog, I shared it with some friends and they attest the original pork version is pretty satisfying and we loved the tofu version. The sauce is sweet, tangy, and spicy -- if you'd like to cut some of the sugar you can make the Thai chili sauce yourself.

Recipe adapted from Half Baked Harvest.

-2 tablespoons olive oil
-1 block extra-firm tofu, pressed and cut into 1 inch cubes
-1 tablespoon minced fresh ginger
-2 small bunches broccoli florets
-3/4 cups sweet Thai chili sauce
-1/3 cup low-sodium soy sauce
-1/2 teaspoon cinnamon
-1/2 teaspoon ginger
-1 cup fresh or frozen cranberries
-3-4 clementines, peeled
-roasted cashews and sesame seeds, for serving

Heat one tablespoon of oil in a wok until heated, then add the tofu cubes and cook for 5-10 minutes turning occasionally.

Once the tofu is cooked on most sides, add the remaining olive oil and the minced ginger. Cook for 30 seconds. Add the broccoli and cook for 5 minutes. Now add the sweet thai chili sauce, soy sauce, cinnamon, pepper and cranberries.

Bring the entire thing to a boil and cook until the sauce has thickened and the cranberries have started to burst , about 5-8 minutes. Remove from the heat and stir in the clementine segments.Serve over a bed of rice and garnish with cashews and sesame seeds, black sesame seeds will contrast nicely with the other ingredients.