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!!

chicken chili & yamfries

The calendar says it’s spring, but a trip out of doors confirms my suspicion that someone has turned the calendar upside-down. When I passed the grocery store on my way to work this morning, the digital display outside said it was 26 degrees, a decidedly un-spring like temperature.

Seriously.

Since I have not yet figured out how I can exert power over nature [or God] to crank the temperature up outside, I’m left to do what I can to generate some heat on the inside. And that my friends, means soup: an soup both easy & delicious [if you can open a can, you can make this. And let's face it, if you can't open a can, there are larger issues at play than what you're going to eat for dinner tonight] and some sweet & spicy oven fries to go with it: food that makes you warm from the inside-out.

Maybe it'll be like Murphy's law: if I start cooking cold-weather food, maybe ... just maybe, the mercury will rise.

Here's to hoping!





Ingredients

Chicken Chili

• 1 – 28 oz can diced tomatoes
• 1- 14.5 oz can black beans, drained
• 1 – 14.5 oz can white kidney (cannelloni) beans, drained
• Chopped cilantro
• ½ - 1 tsp. cayenne
• ½ - 1 tsp. cumin
• 1 c. carrot shreds
• 1 lb. chicken tenders (white breast meat)
• Salt and pepper to taste

Yam-fries

• 1 lb. Yams
• Olive oil
• Salt & pepper
• Cayenne (a pinch)
  

What else you’ll need:

• Kitchen knife
• Cutting board
• Soup pot
• Skillet
• Mixing bowl
  

Featured ingredients:
So by now, you are already aware of my fondness/obsession with beans, be they black, garbanzo, or of the kidney variety. Great for fiber and protein, hooray!! And I’ve introduced the wonderful, tasty, and versatile tomato. Yams however, are a newcomer to the playful cook scene. Here’s the lowdown on a vegetable you’re probably more used to seeing at Thanksgiving or as an ingredient in baby food…

Yams: these tasty little cousins to the potato are good sources of potassium, vitamin B6, and (you guessed it) fiber. Potassium helps control blood pressure and reduce hypertension, while vitamin B6 helps reduce risk of heart attack and stroke by protecting the walls of your blood vessels. Yams also contain diosgenin, a progesterone-like substance that helps support the female endocrine system and may help relieve symptoms of menopause. Go figure!


Directions:

Yam-fries
Cut yams into wedges, approximately ¼” thick.

In a bowl, whisk together olive oil, salt, pepper, and pinch of cayenne. Pour over yam wedges and coat well.

Heat oven to 425 degrees.

Place oiled yams on cookie sheet and bake in oven for 25 minutes. Flip yams with spatula approximately halfway through baking.

Fries are done when edges are slightly browned and yams are tender when poked with a fork.


Chicken Chili
In a large pot, combine diced tomatoes, beans, cilantro, carrot shreds, and spices. Place on medium heat, stirring occasionally. Allow to heat through on low-medium heat for at least 15 minutes.

In a skillet, heat olive oil on medium heat. Place chicken tenders in skillet, add salt & pepper. Once chicken is slightly cooked, shred chicken with a pair of forks. Cook until chicken is cooked through.

Add to soup pot and stir.

Enjoy, friends!!

photo by kirsten.michelle

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

magic beans

The calendar says it's spring, but I'm not convinced. Tell that to the scene outside my window. I'm looking out at blossoming cherry trees through a thin veil of snow mixed with rain. It's nearly April, but from the look and feel of it, it might as well be January.

And you know what that means friends: I'm in the mood for something that's going to warm me up from the inside out!

Our latest dish was inspired by my love of legumes and the weather that has me singing [albeit not nearly as well as Dean Martin], baby it's cold outside!

Today we're using some old favorites: black beans, green beans, and tomatoes. And some favorites are making their debut at the playful cook in today's recipe.

Meet some of my friends and allow me to tell you why I love 'em ...

Garbanzo Beans (aka chickpeas): Like many of our bean-y friends, garbanzos are rich in both protein and cholesterol-lowering fiber, keeping you satisfied with a minimal amount of fat. These friends of ours are rich in many minerals including molybdenum (good for detoxifying sulfites, a common type of preservative in prepared foods), manganese, folate, iron, copper, and phosphorus. All super-good stuff for your bod!

Kidney Beans: Ah, the kidney bean! Full of protein (about 15 g per cup!!) and fiber and very low in fat (less than 1 g per cup), the kidney bean also will do its part to keep you satisfied and regular. There's no use skirting the issue, that's one of the many things fiber can do! Almost a nutritional twin to the garbanzo bean, kidney beans are rich in molybdenum, magnesium, folate, phosphorus, and copper. This is another bean your body will thank you for.

Some other benefits of fiber? You already know that it helps reduce cholesterol. It also helps prevent constipation and digestive disorders. It prevents spikes in blood sugar levels after a meal. It lowers your risk of heart attack and cardiovascular disease. It also helps improve absorption of essential minerals such as calcium.

You might have already guessed, but I'm a bit obsessed where fiber is concerned. With my history of digestive issues [see links on sidebar], I make a concerted effort to eat a diet that is rich and fiber and the bonus? I feel fantastic!!

And friends, this recipe is super easy. If you can open a can and turn on the stove top, you're good to go!

So without further ado ... let's get cooking!!

Ingredients:
Extra-virgin olive oil
4-5 cloves garlic, finely chopped
Green beans (approx 1/3 lb.)
Snap peas (approx 1/3 lb.)
1 - 15 oz. can black beans
1 - 15 oz. can kidney beans
1 - 15 oz. can garbanzo beans
1 - 28 oz. can diced tomatoes
Cayenne pepper (approx 1 to 1-1/2 tsp)
Sea salt and pepper to taste

Optional ingredients:
Brown sugar (approx. 2 tbsp.)
Chicken sausage

What else you'll need:
Chopping knife
Cutting board
Can opener
Deep skillet (or wok)

Directions:
In a large skillet, heat olive oil on medium-high heat
Add chopped garlic, allowing to brown & caramelize
Add green beans and snap peas
Add all the beans
Add chopped tomatoes
Add cayenne pepper
Add salt and pepper to taste

Stir occasionally until all the beans are heated through to desired done-ness; I think mine was done after about 18-20 minutes [mostly because I used frozen green beans & snap peas].

[see, I told you it was easy!!]

Enjoy with a fork or a spoon. Sit by the window and watch the precipitation as you feel the heat radiate outward from a happy belly.

five bean goodness photo by kirsten.michelle

spicy quinoa & lentils

{NOTE: This recipe originally posted here.}

The skinny on today’s featured ingredients:

Quinoa: an ancient grain native to South America, enjoying increased popularity in recent years. High in fiber and providing complete protein (meaning it contains all 9 essential amino acids, essential for tissue growth & repair). A good source of fiber as well as the following minerals: manganese, magnesium, iron, copper, riboflavin, and phosphorous.

Lentils: a good source of cholesterol-lowering fiber, also helps keep blood sugar low after a meal. A good source of important B-vitamins, magnesium, folate, and other minerals as well as protein.

Ingredients:
1 lb. green beans (fresh or frozen)
3 c. vegetable broth (I like No Chicken Broth by Imagine Foods)
½ c. quinoa
½ c. green lentils
Cayenne pepper (about ½ - 1 tsp; adjust as needed to your preference)
Cumin (about ½ - 1 tsp; adjust as needed to your preference)
½ large yellow onion, chopped
1 dry pint grape or cherry tomatoes, sliced in half lengthwise
Sea salt, to taste
Pepper, to taste
Olive oil

OPTIONAL: (for a non-vegan dish):½ lb. lean chicken sausage (with garlic is nice if you can find it!)

What else you’ll need:
Chopping knife
Cutting board
Sauce pan
Skillet
Cookie Sheet

{directions}

Green Beans:
Heat oven to 400 degrees
Spread green beans & snap peas out on a cookie sheet & add a good pour of olive oil, stirring until veggies are coated
Sprinkle with salt & pepper
Cook for about 20-25 minutes (or until they reach desired doneness), stirring periodically

Quinoa & Lentils:
Put vegetable broth in a sauce pan on high heat
Add cayenne and cumin
After broth comes to a boil, add quinoa and lentils
Reduce heat to low, cover and allow to simmer for 30 minutes

Onions & Tomatoes:
Pour olive oil into a skillet, heat to medium-high heat
Add chopped onion, stir periodically
After onions begin to caramelize (about 10-15 minutes), add sliced grape tomatoes
Cook until the onions are almost black and tomatoes are soft

Bringing it all together:
Quinoa and lentils are done cooking once the liquid is absorbed
Combine onion and tomato mixture with quinoa and lentils
Add salt/pepper to taste
Serve on bed of cooked green beans.

OPTIONAL: Top with chicken sausage (as shown)
Serving Suggestions:

As a side dish: Serve by itself, sprinkle with salt & pepper to taste
As a main dish: top green beans with quinoa & lentil mixture; sprinkle with salt & pepper to taste; top with cooked chicken sausage for a meaty main dish (as shown)

Enjoy!

quinoa & lentils photo by kirsten.michelle