August 17, 2010 § 1 Comment
I love trying out new items from Trader Joe’s. I guess I take it as personal challenge to try to find different ways to use their new products. As I was wondering down the aisles of Culver City’s Trader Joe’s I stopped at the sauces section to take a quick look over the shelves. I saw, to my amazement, a green curry simmer sauce. This made me so excited. When I was in Hawaii, for my friend John and Bri’s wedding, I went out to a great Thai restaurant with a group of girl friends. I was lucky enough to have ordered a delicious green curry dish. This made me want to try to experiment with the green curry sauce from Trader Joe’s. Here is the first of hopefully many experiments with this sauce.
1. Heat up a wok to a medium high heat. Add about 1 tbsp. of olive oil. While the oil is heating up, cut the tofu into 1/2 inch thick rectangles. Put the tofu in the wok and cook it until it is browned on both sides. When the tofu is crispy, take the tofu out of the wok and put it on a plate. We will put the tofu back into the wok later.
2. Next, put the sliced bell pepper into the wok. Make sure you slice the peppers into thin pieces. Cook the bell peppers for about 5 minutes. Also start the water for the rice noodles.
3. While the bell peppers are cooking, cut up your zucchini. Cut the zucchini into halves and then into 1/4 inch half rounds. Cut the onion into thin strips. Put the zucchini and onion into the wok. Add in the crushed red peppers as well.
4. While the zucchini is cooking, put the rice noodles into the pot of boiling water and cook according to the package’s directions.
5. When the zucchini is about half way through cooking, add the tofu back into the wok, and add the green curry simmer sauce to the wok and reduce the heat to medium.
6. When the veggies have cooked (make sure the peppers still have a little bit of crispness to them) add the rice noodles to the wok. If you drain them make sure you do not rinse the noodles. Toss the noodles with the veggies and tofu. Let the curry sauce cover the noodles.
This noodle dish is extra special when topped with chopped peanuts. Make sure the peanuts are unsalted. You could also omit the noodles and just put the veggie green curry mixture over white rice. Try mixing in other veggies with the green curry sauce too. Next time, I want to try adding some carrots and mushrooms.
August 7, 2010 § 2 Comments
My husband and I love going to this restaurant in Laguna Beach called Taco Loco. We went to Taco Loco before we dated, while we dated, and now as a married couple for only one reason….Tofu Mushroom Burgers. We would drive for miles and miles to get one of these vegan burgers of goodness. Be careful….once you have one, you are going to need to make them at least once a week.
- Extra firm tofu
- Whole wheat hamburger buns
- Olive oil
- Hot sauce
1. Cut tofu into 1/2 inch wide pieces. Coat the tofu with a combination of chili powder, paprika, and freshly ground black pepper. Put about 1 tbsp. olive oil into a non-stick pan.
2. When the oil is hot, put tofu into the pan (2 pieces per burger) to cook. As tofu is cooking, cut the mushrooms (about 3 per burger) and put them into the pan to cook with the tofu.
3. While the tofu and mushrooms are cooking, clean the lettuce (a few pieces for each burger) and prepare the secret topping. Mix chunks of avocado and tomatoes with some hot sauce. Add salt and pepper to taste.
4. When the tofu and mushrooms are done cooking, toast the hamburger bun. Put some ketchup and mustard on the top bun (yes, you have to eat the burger with these condiments) and then cover it with the lettuce. Put the tofu on the bottom bun, then pile on the mushrooms, and then the avocado topping. Last, but not least, join the top and bottom bun together.
This vegan burger is wonderful with Trader Joe’s sweet potato fries.