VEGETARIAN PAD THAI

my finished plate

INGREDIENTS:

1 box Pad Thai noodles, (8 oz. dried)
1 onion, diced
1 container firm tofu, drained well and cut into small cubes
2 carrots, cut match stick style
2 Tbsp. sesame oil
3 cloves garlic, minced
8 to 10 Chinese cabbage leaves, shredded
1 cup thawed peas
1 can sliced water chestnuts, drained
4 green onions, sliced
1/4 cup shelled pistachios, roughly crushed and toasted, set aside
Fresh cilantro

these noodles worked well

SAUCE:

1/4 cup tamari
1/2 cup lime juice
2 Tbsp. peanut butter
2 tsp. hot chili sauce
1/4 cup agave nectar

Whisk all together.

DIRECTIONS:

Follow the noodle pkg directions and soak the noodles in hot water.  Set aside. 

Saute the onion and tofu in the sesame oil until they start to turn golden.

Remove, set aside.  Add carrots and garlic and more oil if necessary.  Saute a bit with the lid on; you may add a bit of water to help the carrots steam. 

After about 5 minutes, add the cabbage, peas, water chestnuts and 3/4 of the green onions.  Add the noodles and the sauce mixture.  Cover and cook about 10 minutes. 

Serve in a large bowl, sprinkle the Pad Thai with the remaining green onions, cilantro and toasted pistachios.

serves at least four

even more tastier the next day!

BUTTERBEANS n' PASTA

 

the beans before the addition of pasta

INGREDIENTS:

1 pkg. fresh butter beans, approximately 2 cups
Water to barely cover, add more if necessary
2 Tbsp. oil
2 tsp. veggie bouillon
3 cloves garlic, slice thin
1 tsp. dried tarragon
Pepper to taste
1 Tbsp. Earth Balance
4 oz. whole wheat pasta
Vegan Parmesan cheese

 

using a large "bowl" shaped pasta catches the bean mixture

 

 

this brand of pasta is whole wheat and carries the Earth Fare label

 

DIRECTIONS:

In a medium saucepan, place the beans, water, oil, bouillon, garlic, tarragon and pepper.  Being to a boil, turn heat down and simmer for 30 minutes.  Add the Earth Balance and stir together.

Meanwhile cook the pasta.  Drain.  Mix all together and serve with the vegan cheese.

FANCY SCHMANCY PB AND J / BAR DRINK

One of my favorites!

INGREDIENTS:

1 oz. Frangelico hazelnut liqeur
1 oz. Chambord  (black raspberry liqueur)



DIRECTIONS:

Pour ingredients into shaker over ice.  Shake until completely cold.  Strain into old-fashioned glass.

MARINATED GOAT CHEESE

slices of goat cheese marinate in

oil and spices for 1 week

I used a blend of fresh and dried herbs

INGREDIENTS:

This is NOT an exact science, feel free to play.  Here's what I used:

4 small logs of goat cheese (next time I'll try mozzarella)

4 garlic cloves, sliced

3 sprigs rosemary

3 sprigs thyme

2 bay leaves

1 Tbsp. black peppercorns

fresh lemon rind

2 tsp. capers, drained

Virgin olive oil to fill the jar

DIRECTIONS:

Carefully cut the goat-cheese logs into rounds.  This is easier to do when the cheese is cold.

Place half the herbs, spices and garlic in the jar.  Carefully add the cheese rounds, alternating with the remaining herbs and spices.

Fill the jar completely with olive oil.  Cover and refrigerate for 1 week.

To serve, bring the goat cheese to room temperature.  Serve with crackers or even better yet, spooned over warm bread.

tip:  assemble the ingredients while the cheese stays cold

also, brush a bit of oil on each slice so they don't stick together in the jar

CHINESE CABBAGE W / ALMOND SAUCE

 

fresh Chinese cabbage from my garden

INGREDIENTS:

3 tablespoons almond butter, crunchy
2 tablespoons roasted sesame oil
2 tablespoons light tamari
2 tablespoons sherry wine or 2 tablespoons mirin
1 tablespoon rice vinegar
1 tablespoon agave
1/4 teaspoon red pepper flakes or 1/2 teaspoon chili sauce
10 ounces udon noodles or 10 ounces spaghetti noodles
1/2 lb Chinese cabbage, shredded (about 4 C)
1/4 cup chopped cilantro


DIRECTIONS:

Whisk together almond butter, sesame oil, soy sauce, sherry, vinegar, agave and red pepper flakes in saucepan.

 

almond sauce

In separate pot, cook noodles according to pkg directions.

Meanwhile, place cabbage in colander over sink.

Warm sauce over medium-low heat.

Drain noodles over cabbage in colander to wilt cabbage.

Transfer noodles and cabbage to serving bowl, add sauce and toss to combine well.

Sprinkle with cilantro and serve.

 

 

GOOD WINE FOR THE MONEY

from Walla Walla Valley

Lately I've really been enjoying this Cab.  It's very affordable at $8.99 (Total Wine and More).

This Oregon / Washington Cab is rated anywhere from 70 to 90, depending on the reviewers.  I also have read negative reviews, saying too sweet, not enough tannin enough and good for people that are new to drinking red wine (yea, that's me).    Hey, maybe that's why I like it? 

I think it's a good wine for a BYOB restaurant or entertaining friends.  Try it.

Check here for a very good article on tannins:

http://www.wineanorak.com/tannins.htm



TOFU AND VEGETABLE STIR FRY

tofu and vegetable stir fry

INGREDIENTS:

1/2 red onion, sliced
1/2 white onion, sliced
2 Tbsp. sesame oil
1 block tofu, cut in cubes
Pepper
1 carrot, diced
2 cups broccoli
2 cups snow peas
1/2 red pepper, cut into small strips
1 can sliced water chestnuts, drained
1/2 cup veggie broth

SAUCE:

2 Tbsp. agave
2 Tbsp. cornstarch
4 Tbsp. tamari

DIRECTIONS:

Whisk the sauce together and set aside.

In a large skillet, sauté the onions in the sesame oil.  Add pepper to flavor.  When the onions are soft,  add the tofu cubes and cook until lightly browned.  Remove all and set aside.

Put the carrot and the broccoli pieces in the skilled and add some of the veggie broth.  Use this broth as needed.  Put on the lid and stream about 5 minutes or until slightly tender.

Add the snow peas and red peppers along with the sauce mixture and continue to cook for a couple minutes.

Finally, add the onions, tofu and chestnuts...more veggie broth if necessary.  Cover and cook for 5 to 10 minutes.   The vegetables should be tender but still crisp.

serve with steamed brown rice