Tofu Stir-Fry

I'm not a HUGE fan of tofu, but made this way, it's not mushy and it really has a lot of flavor. Here is one of the few ways I like to make it:

-1/3 package of extra firm tofu, cubed and patted dry
-2 carrots, shredded
-2 or 3 heaping tbsp of chopped cilantro
-1 tbsp of toasted sesame seeds
-11/2 cup of chopped snow peas
-5 tbsp of low sodium soy sauce
-1/2 tsp of garlic chili sauce
-1 packet of chinese take-out duck sauce
-1 tsp of sesame oil
- 1 scallion, chopped
-1/2 tsp garlic powder
-2 tsp of olive oil
-fresh ground pepper
-White rice or lettuce leaves for wraps

Use a non-stick pan and toast the sesame seeds under low heat.  Take the sesame seeds out when golden and wipe the frying pan.  Place the patted dry tofu with the olive oil in the pan and cook until the tofu is browned. Then, add the carrots, snow peas, soy sauce, sesame oil and duck sauce.  Add more soy sauce if it looks dry.  Also add the garlic powder and some black pepper.  Cook the vegetables a few minutes until a little tender but so that the snow peas are still crispy. Add the scallions and cilantro.  Mix and turn the heat off.  Scoop on top of white rice and sprinkle the sesame seeds.  You can also wrap these in lettuce leaves.

Arugula, Chickpea, and Apple Salad

I made this salad two days in a row.  Arugula has a peppery taste, so it is really delicious when paired with the sweet apples.  It is a really good option to use instead of regular lettuce, because it has a lot more flavor.  Arugula is a good source of vitamin A and C. The chickpeas have protein, fiber, calcium, and iron. Apples have fiber and vitamin C.  Almonds are excellent sources of vitamin E, B vitamins, protein, fiber, and they are a cancer fighting food. If you want a more filling meal, you can eat this with some bread, crackers, or even add croutons.

Salad:
2.5 ounces of Arugula
Half of one apple, sliced thin
1/4 cup of canned chickpeas, drained and rinsed
1/4 cup of sliced and toasted almonds
2 slices of swiss cheese, chopped thinly

Dressing: Whisk in a separate bowl
1 tbsp of agave nectar
Juice of 1/2 lemon
4 tbsp of extra virgin olive oil
salt and pepper to taste

Farmer's Market

Jackson Heights has a great farmer's market on 34th ave, between 77th and 78th streets. If you live in New York, there are many farmer's markets, and about nine in Queens.  Today I picked up just a few tomatoes, cucumbers, chiles, apples and peaches. 

I also bought some juice from Red Jacket Orchards.  If you live in New York, you have to try this juice.  Their Cranberry Apple Cider is so delicious.  They also make nectars, apple sauce and jams.  Today I bought just regular apple cider. Check out their website for all the info.  Aside from farmer's markets, they also sell their products at some stores in the city.  Last thing I bought was a sweet potato knish. It tasted ok, though the corn in it kinda threw me off.  This was nothing compared to the sweet potato knishes at Katz's Deli that I dream about.

Vegan Potato Salad

This recipe is easy, tasty, and especially awesome for people who don't really like mayo. There are no measurements here because you can adjust the amount to how many people you are serving or to your own taste, depending what type of ingredients you like the best.

-Yukon gold or red potatoes, chopped into large bite-sized pieces
-Fresh serrano or jalapeno chopped small
-Celery, chopped small
-Carrot, shredded
-Fresh chopped basil, you could also use fresh dill or parsley
-dill pickles, chopped
-tbsp or two or pickle juice
-salt and pepper to taste
-chopped scallions, or you could use red onion
-Dijon-Style Nasoya Nayonaise

Start with cold water and the chopped potatoes. Boil until tender. Drain and add to the bowl of vegetables. While still warm, add the Dijon-Style Nayonaise and the pickle juice. Stir and add fresh herbs, salt and pepper. Stir again.

Naysoya Dijon-Style Nayonaise tastes so good, you really dont need to add that many other ingredients.  It makes this recipe so easy and tasty. I also make a macaroni salad using it.  If you dont like spicy, omit the chile peppers.  If you like bacon in your potato salad, add some bac-os bits.  If you dont like pickles, you can omit these also, but it's my favorite part of the recipe.

I paired the potato salad with an avocado/tomato/swiss sandwich, topped with new orleans muffaletta olive spread.

Wrap It Up!

I've been making a lot of sandwiches and wraps lately. Buying some ingredients for wraps or sandwiches can save you money on lunch, and they take no time to make. I've been using Mission Multi-Grain Flour Tortillas. This one has swiss, tomato, arugula, orange bell pepper, hummus, and some Paul Newman's Balsamic Dressing.

Here is another one, with some of that Tabbouleh from yesterday, feta cheese, and hummus.

Tabbouleh

I mentioned on this blog once before about how delicious tabbouleh is.  It is a really great Middle Easterm salad, that is super easy to make and so good for you.  Bulghur is a good source of protein, iron, and fiber, and doesn't need to be cooked.  It is made similar to couscous. Lemon and parsley are excellent cleansing foods.  I eat it with chickpeas, hummus and pita, and sometimes feta cheese.

Here is my recipe:
1 bunch of parsley, cleaned and dry, chopped
1/4 cup of chopped mint
1/2 large tomato, chopped with the seeds out
1 persian cucumber chopped with skin and seeds
1/4 of a red onion, chopped small, or two chopped scallions
1 lemon
1/2 cup of bulghur
1/4 to 1/3 cup of olive oil, depending on your liking
1/2 tsp of sumac
salt and pepper to taste

Place the bulghur in a bowl and squeeze the juice of half of a lemon.  Pour 1/2 cup of boiling water on top nd let it sit until it is all absorbed.  While the bulghur is being absorbed by the water and lemon, in another bowl combine all vegetables and herbs.  When the bulghur is absorbed, add everything together, including the olive oil, sumac, the juice of the other half of the lemon, and salt and pepper. You can add more lemon if you like.

A few notes...if you don't have sumac, it's ok to omit it.  It adds a bit of lemony taste.  If you don't have persian cucumbers, just take the skin off and the seeds out before chopping.  Scallions are good to use instead of onion if you just want a mild onion taste. This is best after it has been sitting in the refrigerator for a few hours and has had time to aborb the flavors.

I Love My Rice Cooker

Kitchen appliances often clutter the kitchen, and most of them are unnecessary. Do you really need a sandwich press, waffle iron, George Foreman grill, and three types of blenders? I try to keep my kitchen appliances to a minimum ( I don't even own a microwave), but one thing I love is my rice cooker.  I have had this rice cooker for over ten years.  I bought it when I was living in the college dorms at Hunter College, and since then it has moved with me about ten times, across the country twice, through grad school, rested in storage, and is still going strong. One of my favorite things to eat is a big plate of warm white rice, topped with plantains and fresh vegetables. I like to drizzle it all with olive oil and add lemon juice or vinegar.

For this plate I used:
1 1/2 cups of rice
1 tbsp of sofrito, I used Goya
1 chopped serrano chile
1 persian cucumber, sliced
1 tomato, sliced
1/2 of an orange bell pepper, chopped
1 tbsp of spanish green olives
1 egg
4 slices of Tropical Queso de Frier (Frying Cheese)
2 tbsp of fresh chopped cilantro
vegetable oil
olive oil
fresh lemon juice or red wine vinegar
salt and pepper to taste

The great part about a rice cooker is that you can do other things, like take a shower or walk the dog, without worrying about ruining your rice.  The rice comes out perfect each time.  Drop the rice in the rice cooker and stir with enough olive oil to coat the rice, then add the sofrito and the serrano and 3 cups of water and stir.  While the rice cooker is doing its magic, chop up your vegetables and fry your plantains in enough vegetable oil to cover one side. 

When the rice is almost done, fry an egg to your liking and then the cheese until is is just brown and soft.  Top the rice with all of the vegetables, egg, cheese, and plantains.  Drizzle wth olive oil, salt and pepper.  Add either lemon juice or red wine vinegar.

This type of dish is so easy and versatile.  Sometimes I add avocado instead of the egg.  You can also add other vegetables or use other types of cheese, such as feta.