Meatless Monday: Veggie Stir-Fry with Quinoa Thai Noodles (GF)(V)

stirfry

 

Veggie Stir-Fry with Quinoa Thai Noodles (GF)(V)

the ingredients:
1 bunch of bok choy
1 large bunch of broccoli cut into smaller pieces
1/2 cup snow peas
3 garlic cloves, minced
3 spring onions, sliced
1/2 inch fresh ginger, minced
Thai rice noodles
1/4 cup tamari
4 tbsp sesame oil, divided
1 package of red quinoa thai noodles

the method:

  1. Cook noodles according to the instructions on the package.
  2. While noodles are soaking, prep veggies and begin sauteing them. Heat wok or pan with sloping edges on med-high heat. Drizzle in sesame oil and saute the broccoli with garlic slivers. Toss in remaining veggies, excluding bok choy.
  3. Add tamari and add another dollop of sesame oil as you cook. 
  4. Add snow peas last so they remain deliciously crisp and sweet.
  5. Remove veggies and drain noodles. Toss in the same pan with a dash of sesame oil and tamari, and saute noodles until they turn a beautiful golden color. Plate noodles.
  6. In the same pan, lightly saute bok choy with a bit of tamari and sesame oil.
  7. Layer bok choy over noodles, then pile veggies on top of bok choy.
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Kitchen Sink Fried Rice (GF)

fried rice1I had a TON of veggies in the fridge that needed to be used up – and I was craving a rice dish. Cutting out pasta seemed like a nightmare to me, but the fact that I can still eat most of things I’m addicted to (rice, quinoa, etc.) made this diet change seem a little less daunting. Not to mention that I found affordable gluten-free pasta at market down the street ; I’m going to try this tonight, hopefully it’s not too much of a difference than the real stuff.

Back to our meal last night, I had brussels sprouts, carrots, tomatoes and cilantro – so I decided to make a dish similar to the Farmer’s Market Fried Rice that I wrote about in previous post. I should also mention that since I’m gluten intolerant – I can’t have regular soy sauce anymore. Luckily for me and gluten-free readers, Kikkoman has come out with a gluten-free soy sauce that is delicious!

This was the bulk of my dish last night – I made Nick Chicken Satay to pair with his rice. fried rice2

Kitchen Sink Fried Rice

  • 2 teaspoons plus 2 tablespoons peanut oil or canola oil, divided
  • 2 large eggs, beaten
  • 2 tablespoons minced garlic
  • 1/2 cup diced white onion
  • 1 cup 1/4-inch diced, peeled carrots
  • 4 medium Brussels sprouts, trimmed and sliced 1/4 inch thick
  • 4 cups cold cooked brown rice
  • 12 cherry tomatoes, halved
  • 2 tablespoons gluten-free soy sauce
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  1. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 2 teaspoons oil, coating the bottom completely. Add beaten eggs and cook, tilting to cover the surface as thinly as possible to make an egg pancake. When the pancake is just set, 30 seconds to 1 minute, flip using a metal spatula and allow it to set for about 5 seconds. Transfer to a cutting board. Cut into bite-size pieces.
  2. Swirl 1 tablespoon oil into the wok, add garlic and shallots and stir-fry, using a metal spatula, until fragrant, 10 seconds. Add carrots and Brussels sprouts, reduce the heat to medium-high and stir-fry until the vegetables are nearly cooked through, about 2 minutes. Swirl in the remaining 1 tablespoon oil, add rice, tomatoes and soy sauce and stir-fry, breaking up the rice, until heated through, 2 minutes. Sprinkle with cilantro, salt and pepper; add the egg pieces and toss to combine.

Teriyaki Tofu and Broccoli

Why is it that Mondays are always such an alarming experience? Nothing terrible happened yesterday… just sheer MADNESS all day. Needless to say, I immediately went into “lazy girl” mode the second I got home – well, actually after I poured myself a very big glass of red wine.

In the spirit of staying lazy and saving money (duh) I decided to raid my fridge and fire up some things that were on the verge of going bad in the next day or two. I settled on Teriyaki Tofu and Broccoli.

Yes. Nick ate tofu!

Okay, that wasn’t such a surprise to me… I’ve seen him eat it before, but I’ve never seen him enjoy it this much. I will admit, this isn’t your typical teriyaki bowl. I recently discovered that I make a fabulous egg pancake… so I doctored one of those up in my wok and added it to the tangy and saucy mixture.

This is a really great meal if you don’t want a lot of clean up and if you don’t feel like spending more than 30 minutes making dinner.

Teriyaki Tofu and Broccoli: 

The Ingredients:

  • 14 ounces extra firm tofu, drained and cubed
  • 3 tablespoons sesame seed oil (I used Chili Sesame Oil. Sooooo good!)
  • 1 cup broccoli floret
  • 2 eggs, beaten
  • 1/4 cup teriyaki sauce (yes, I cheated…)

The Method:

  1. Take tofu out of the package and drain it and cube it.
  2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 2 teaspoons oil, coating the bottom completely. Add beaten eggs and cook, tilting to cover the surface as thinly as possible to make an egg pancake. When the pancake is just set, 30 seconds to 1 minute, flip using a metal spatula and allow it to set for about 5 seconds. Transfer to a cutting board. Cut into bite-size pieces.
  3. Using the same wok, heat the rest of the oil over medium-high heat. Add tofu and toss occasionally.
  4. After 4 minutes put broccoli into wok and toss.
  5. When tofu is light brown on all sides (about 10 minutes more) add teriyaki sauce and egg and lower heat to medium. Toss gently for 2 minutes. Serve over jasmine rice. 🙂

Grilled Romaine Salad with Champagne Vinaigrette and Asian-Marinated Tofu

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I’ve been a very bad food blogger! Have no fear – I will never do this again… now that I have a new phone and Instagram! Mwahahahahahahahahahahahahahahaha!!!

Ingredients:

Tofu:

  • 1/2 block of extra firm tofu, drained and sliced into 1 inch strips
  • 2 tbsp tamari
  • 1 tbsp olive oil
  • 1 tsp crushed garlic
  • 1 tsp ginger
Salad:
  • 2 heads romaine lettuce, halved
  • 6 large kale leaves, torn
  • Extra-virgin olive oil
  • 6 asparagus spear, sliced in 1 inch pieces
  • 10 cherry tomatoes
  • 4 scallions, sliced thin (both green and white parts)
  • 4 leaves if basil, torn
  • pinch of red-pepper flakes
  • Champagne Vinaigrette
  • Parmigiano-Reggiano
  • Smoked salt and pepper to taste

Instructions:

Heat an indoor cast-iron grill over medium-high heat.

Meanwhile, whisk together all tofu ingredients besides tofu in a shallow bowl. Marinate the tofu for about 10 minutes.

Combine all the salad ingredients into a large bowl and toss with olive oil, salt pepper.

Throw the tofu and salad ingredients on the grill at the same time and grill for 2-3 minutes on each side.

Transfer to a large bowl and toss with champagne vinaigrette and sprinkle parm on top.

Serve warm and enjoy!

Forbidden Rice

I’m not going to lie to you – the reason I made this is because the end result is so-freakin-beautiful. Don’t you think?

The fact that Nick happens to LOVE bacon was just an added bonus. I think he and I can both agree that this dish was a winner. How do I know? We made more than enough for left-overs but we ate it all that night. I should probably point out that mine was made with vegan Smart Bacon, and his was made with lean bacon, exactly what the recipe called for.

So this is my take on Food and Wine’s Forbidden Rice Recipe. Of course, I had to make a few changes in order to make it vegetarian for me, but the end result was divine. Enjoy.

Forbidden Rice

1 head of garlic (about 12 cloves), cloves peeled
2 tablespoons vegetable oil, plus more for drizzling
2 cups black rice (most markets carry Forbidden Rice in the bulk section)
2 cups water
6 strips of Smart Bacon, cooked and coarsely chopped
1 medium onion, cut into 1/2-inch dice
1/4 cup soy sauce or tamari
Salt and freshly ground white pepper
4 scallions, coarsely chopped
1/2 cup edamame, thawed and shelled

  1. Preheat the oven to 350°. Put the garlic cloves on a double sheet of foil and drizzle with vegetable oil. Seal the foil around the garlic and bake for about 1 hour, until the garlic is soft and caramelized. Let cool, then refrigerate overnight.
  2. Meanwhile, in a saucepan, cover the black rice with the water and bring to a boil. Cover and cook over low heat for about 20 minutes, until the water is absorbed and the rice is just tender. Remove from the heat and let stand, covered, for 10 minutes. Spread the rice on a large rimmed baking sheet and let cool to room temperature. Cover and refrigerate overnight.
  3. In a large, deep skillet, cook the bacon over moderate heat until crisp, about 6 minutes.
  4. Add the 2 tablespoons of oil to the skillet after removing the bacon. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Stir in the bacon, black rice and roasted garlic and stir-fry over moderately high heat until warmed through, about 3 minutes. Stir in the soy sauce and season with salt and white pepper. Transfer to bowls, garnish with the scallions and serve right away.