I usually write about workplace etiquette, relationships, personality quirks and fashion. I'm also interested in cooking. At some point (maybe when the kids were beyond fish sticks and apple sauce), I realized I actually enjoyed planning and creating meals. Honestly, I'm not into baking - especially bread making - but am happy to follow the most complex dinner recipes.
My hubby and son were always rabid omnivores, but my daughter has never liked meat - the texture and taste initially put her off. Now, she is just as clear about disliking the consumption of meat for ethical reasons (I'm more on that boat). And now my son is decreasing his red meat consumption. Anyway, for the past couple years I have been adding more and more vegetarian options to our weekly rotations. Here are three recipes that I concoct over and over again and everyone always says, "I love this!" Sometimes I make them all for the same meal with some nutty brown rice.
Sesame-Maple Roasted Tofu (we used to call it Toe-Food)
This recipe came to me via my friend Matt Bushlow via Eating Well (VT!). I often double it (I have an almost-16-year-old-almost-6-f00t-tall son!).
1 14-ounce block extra-firm water-packed tofu, rinsed, patted dry and cut into 1 inch cubes.
1 medium red onion
2 tsp vegetable/canola oil
2 tsp toasted sesame oil
1/4 tsp salt
1/4 tsp ground pepper
1 TBS tahini
1 TBS reduced-sodium soy sauce (really, you don't need the full-sodium version)
2 tsp pure VERMONT maple syrup
1 tsp cider vinegar (I usually use rice vinegar)
3 cups sugar snap peas
1 TBS sesame seeds
1. Preheat oven to 450 F
2. Toss tofu, onion, canola oil, sesame oil, salt and pepper in a large bowl. Spread on a large baking sheet and roast until the tofu is lightly golden on top and the onions are browining in sports - 15 - 20 minutes (or a little longer if you're doubling)
3. Whisk tahini, soy sauce, maple syrup and vinegar ina small dish until combined. Remmove the tofu from the oven, add snap peas and drizzle with the VERMONT maple sauce; stir to combine. Sprinkle with sesame seeds.
4. Return to oven and continue roasting until the peas are crisp-tender, 8 - 12 minutes (but if you go a little longer, it gets all carmelly - yum!).
Makes 4 servings (but not really if you have a 16-year-old-boy).
Stir-Fried Bok Choy with Roasted Peanuts
This recipe came to me via Matt Bushlow (again!), this time via Vegetarian Cooking for Everyone.
3 TBS raw peanuts
2 tsp roasted peanut oil
1/4 tsp red pepper flakes
Salt
1 1/2 lbs bok choy (I luv the locally grown baby bok choy at Sweet Clover Market in the summer)
2 TBS peanut oil
4 garlic cloves, minces (I often cheat and used the pre-minced jar)
4 tsp minced ginger
2 TBS soy sauce (again, I recommend reduced-salt type)
1 tsp cornstarch mixed with 3 tbsp stock for stir fries (read veggie broth)
1 tsp roasted peanut oil
1. Fry the peanuts in 2 tsp roasted peanut oil until they're golden. (Listen, if you don't have raw peanuts, just used the salted cocktail nuts and don't bother roasting them. Really.)
2. Chop with the pepper flakes and a few pinches salt and set aside.
3. Slice off the bok choy stemps and cut them into 1-inch pieces. Leave the leaves whole.
4. Set the wok over high heat. (I used a large non-stick high-sided skillet and have it on medium high.) Add the 2 TBS peanut oil and roll it around. When hot, add the garlic and ginger and stir fry. (The recipe says for 1 minute - but, as Alton Brown says, burned garlic is not good eats). Add the bok choy and a few pinches salt and stir-fry until wilted and glossy.
5. Add the soy sauce and cornstarch mixture and stir-fry for 1 or 2 more minutes until the leaves are shiny and glazed. Add the crushed peanuts/red pepper, toss and serve.
Sesame-Soy Broccoli
This side dish is from Taste of Home: 2007 Annual Recipes (via contributor Marianne Bauman of Modesto, CA). Salute! to all good home cooks!
2 cups fresh (or frozen, I suppose) broccolis florets (I cut up portions of the stalk too.)
1 TBS sugar (I actually just do a heaping tsp.)
1 TBS olive oil (Honestly, I sub in vegetable oil; I love olive oil, but this is an Asian-type dish)
1 TBS soy sauce (you know what I'm going to say here)
2 tsp rice wine vinegar
2 tsp sesame seeds, toasted
1. Place the broccoli in a steamer basket and steam it (or boil it briefly, if you prefer). You want it tender crisp.
2. Meanwhile, in a small saucepan, combine sugar, oil, soy sauce and vinegar. Cook and stir over medium heat until sugar is dissolved.
3. Transfer the broccoli to a serving bowl. Drizzle with soy sauce mixture; sprinkle with toasted sesame seeds.
Enjoy! (Please know that the photo came from the Eating Well website).
