vegan challenge: orange tofu stirfry

Can I just say yum?!

Far be it from me to toot my own horn, but I must say this dish had me making noises usually reserved for good, long massages and hot baths on a cold day. This dish totally brings the yum!!

NOTE: As the header of this post suggests, I am undertaking a self-imposed challenge to cook within the following parameters:

• the food is vegan (no animal products of any kind including: meat, eggs, dairy, casein, honey, etc.)
• do this while limiting my use of tofu or other soy-based food items
• the food is tasty & satisfying, and finger-lickin' good (my apologies to the Colonel)
• also stay within the gluten-free parameters of this blog (duh!!)

So without further ado ...

The ingredients in this dish are pretty much all repeats of others that have been used previously, so I won't repeat myself. Suffice it to say this is something that your body will thank you for and that will have your tastebuds begging for another bite.

tasty ingredients:
firm tofu (1 package)
wheat-free tamari
grated orange peel

red curry paste
large green bell pepper, chopped
1/2 large red onion, chopped
carrots, cut into medallions
fresh cilantro
olive oil

easy as gluten-free pie instructions:
after opening package of tofu, drain and cut into cubes, place in a bowl
cover well with tamari sauce
grate orange peel into bowl from about 1/2 large navel orange
cover and place in fridge, allowing to marinate for a minimum of 2-4 hours (or ideally, overnight)

** and I will just say ... tofu is an amazing sponge when it comes to flavor, so the longer you let it marinate, the more bang you're going to get for your buck.**

heat oven to approximately 400 degrees
place cubed tofu on cookie sheet and place in oven, stirring periodically until most of the liquid is cooked away (about 15 minutes)
**this step is entirely optional, but makes the tofu cook faster when preparing the stirfry**

in a large skillet, heat olive oil to medium-high heat
chop veggies: carrots, pepper, and onion and place into hot skillet
add tamari
stir frequently, cooking until onions are translucent
if veggies are done before tofu (see next step), set heat to low to keep warm
add fresh cilantro to veggie mixture and stir in just prior to serving

in a separate skillet, add olive oil and put burner on high heat
add tofu and about 1 tsp (or more, to taste) of red curry paste
cook tofu until golden and crispy on the outside

to enjoy:
place veggies in a bowl and top with tofu.
grab your fork & dig in!!

spicy kick-ass stir-fry with tofu

Seriously. Who doesn't love a good stir-fry?

The great thing about stir-fry is that you really don't need a specific ingredients list; add whatever veggies and flavors you like. This creation came into being when I needed to go through some fresh veggies that were about to spoil and to use up some of those frozen ones, too. I kept adding and adding stuff that looked good.

And it was pretty stinking tasty. Check it out.

Ingredients
Extra virgin olive oil
Red curry paste
White rice vinegar
Sea salt
Firm tofu (1 package), cut into cubes
Green beans
1 Red bell pepper, chopped
½ yellow onion, chopped
Slivered almonds
Shredded carrot
1 package frozen Asian-style veggies
Edamame (frozen, approx 1 c.)

What else you’ll need
Cookie sheet
Kitchen knife
Two skillets (1 small, 1 large)

Directions
After opening the package of tofu, drain liquid and cut into cubes.
Spread out on cookie sheet and put in 350 oven for about 20 minutes
Check about halfway through and turn tofu to ensure it bakes evenly.

In a large skillet, heat up olive oil on medium-high heat.
Add veggies and almonds
Add about 1 tsp. red curry paste and a few good splashes of rice vinegar.
Add salt (to taste).
Stir frequently.
Reduce heat to low while vegetables are still firm (boo-hiss to mushy stirfry!!)

In a separate skillet, heat up olive oil on high heat. Add red curry paste (about 1 tsp) and a few splashes of rice vinegar.
Remove tofu from oven and place in hot skillet.
Add salt (to taste).
Stir frequently, cooking until tofu is golden and crispy on the outside.

Add tofu to vegetable mixture and stir.

Take a deep whiff of your delightful dish. Get a good look at your beautiful food. Now stop staring & eat it!!

mission: {red curry chicken}

A new taste sensation was born for me when I went to Florida to visit Christianne. Thai is one of those ethnic foods that I can easily enjoy with my gluten & dairy allergies. So naturally, she and Kirk and I went out to their favorite Thai restaurant during my visit. I ordered Christianne's favorite, the red curry chicken.

And oh ... my ... goodness!! It was one of those rare moments of true love at first bite. Not just infatuation or a passing fancy. My taste buds were infinitely happy and welcomed each and every savory flavor with its wide-open little tastebud arms.

I recently had a simliar dish when I went out for Thai food last week and have been on a mission ever since to try and recreate the tasty Thai sensation in my own kitchen. What follows can be added to the file labeled MISSION: Accomplished.

This version of the Thai treat has two varieties of bell peppers which are ripe in nutritional goodness ...

Bell Peppers: Rich in vitamins A & C (nearly 300% of your daily requirement of vitamin C per serving, and over 100% of your daily recommended dose of vitamin A!!), bell peppers are no slouches in the nutrition department. Rich in antioxidants, these babies provide needed protection against free radicals. The red pepper is one of the few foods that contains lycopene which aids in reducing certain types of cancer. Click on the link to read all about the goodness these funky veggies offer!

Christianne, I have to say: this is pretty dang easy. And while sometimes getting take-out is infinitely preferable to cooking, know that you can easily enjoy a steaming hot bowl of yummy Thai heaven in your cozy little cottage kitchen.

Ingredients
Extra virgin olive oil
1 lb. chicken breasts, cut into thin strips
1 large green bell pepper, chopped
1 large red bell pepper, chopped
½ medium yellow onion, chopped
2-3 cloves garlic (you guessed it, chopped)
½ - ¾ c. shredded carrot
Cilantro, a good handful, chopped
1 – 14 oz. can coconut milk {i prefer the "lite" variety}
1 Tbsp. red curry paste
Sea salt, to taste

Brown rice (prepare according to directions)

Optional: instead of rice, try with cooked quinoa (as pictured)

Directions
In a large skillet, pour olive oil and set to medium heat. Add garlic, onion, green pepper, red pepper. Stir occasionally, cooking until onions are translucent.
Add red curry paste, stir.
Add chicken, cook until done.
Add coconut milk (NOTE: be sure to shake well before opening!!).
Add salt to taste.
Simmer on low for 5-10 minutes. Add cilantro just before serving.

Serve over brown rice.

Enjoy the explosion of flavor. And dance, dance, dance all night long.

red curry chicken photo by kirsten.michelle