Thursday, September 5, 2013

Tofu with Chimichurri Sauce - Vegan Mofo 2013

I am obsessed with watching food competition shows - or really, any food television show at all. It helps me become inspired, even when watching people cook non-vegan food. This dish did not come from any particular show or dish, but it was definitely a great experiment.
The veggies were the least impressive feat - just some simple steam-bag frozen veggies.

The starch used here isTrader Joe's Harvest Medley, which contains Israeli cous cous, red quinoa, split garbanzos, red and green orzo. REALLY simple to cook - boil water/broth, add some of this mix, bring to boil again, then simmer (covered) for 10 mins.
For the tofu: I drained a 16 oz block of (I think ) extra firm tofu, then sliced into rectangles of a size I felt was manageable, then baked them for about...30?...minutes at 350F. I then pan-fried them in coconut oil until they reached my desired crispiness.
The chimichurri-like sauce was the crown jewel of this dish. At first, I was just blending 4-5 Thai Bird's Eye peppers with 3-4 cloves of garlic with an idea to make some hot sauce. Then, I decided to add the rest of the fresh parsley I had on hand as well as the juice of a small lemon. The mixture was not balanced at all, so I added a dash of avocado oil, a little hunk of cucumber, and some coriander chutney (one of my all time favorite condiments to keep on hand). It evened out nicely sorry, MAGNIFICENTLY. Seriously, it was an awesome sauce that I want more more more of.

Wednesday, September 4, 2013

Delivered Dish of the Week - Vegan Mofo 2013

Over the summer my office started to get delivered lunches from One Dish At A Time, chef Tracy Yue's Delivered Dish of the Week service. She produces a menu about 4-6 weeks ahead of time of. Two choices each week to get in either quart or pint deli container sizes. Always vegan options, most also gluten-free and/or paleo, among other things. I have really enjoyed getting these, and plan on getting them throughout September and will feature what I get throughout Vegan Mofo.

This week: a Quinoa Kale Salad in Horseradish Vinaigrette and a Roast Beet & Cabbage Salad with Tahini Dressing.

The verdict: great! Scratch that, the beet dish was FANTASTIC, the other dish was still great!
I ordered one quart of each which for me resulted in enough food for two lunches. The photo truly does not do it justice.

Tuesday, September 3, 2013

Coconut Curry #321 - Vegan MoFo 2013

I know what you may be thinking, "really?! *another* coconut curry dish?"  It is true, this is one of my favorite go-to dishes.  I decided to lay off on posting this sort of dish unless I had something new to share.  Well, I do have some new things to share about the coconut curry dish I made a couple weeks ago.  

Most of the dish is fairly typical: mock duck, rice noodles, some green beans and Thai peppers.  The sauce even seems typical - coconut milk with yellow curry powder.  However, I really wanted to punch up the sauce so I took some time with it.  I crumbled in a veggie bouillon cube and at least .13-.25 cup  of fresh sliced jalapeƱos into it and let it simmer for a while to really get that flavor from the peppers.  I also added a bit more coriander powder and some lime juice.  Simple steps to vastly improve one of my favorite simple dishes of all time.  Of course, I don't always have all of those ingredients, but when I do, I will certainly be adding them again.  

Monday, September 2, 2013

Simple Tacos - Vegan MoFo 2013

Vegan MoFo is here! 

Today I made a quick lunch - black beans, corn, fresh salsa, and guacamole in flour tortillas.  I cooked the beans and fire roasted frozen corn (from Trader Joe's) with a little liquid and a Maggi bouillon cube.  The salsa was blended cherry/grape tomatoes, garlic, salt, a jalapeno pepper, some dried coriander, cumin seeds, paprika.  I was out of cilantro so did my best with what I had on hand.  Guacamole was Wholly Guacamole brand.  Took me about 15 minutes from start to finish.