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Chinese Stir Fry

Looks pretty much exactly like my usual Thai stir-fries I bookmarked  this recipe by Crafty Cookbook  a long time ago, and then waited for eggplant season, and then waited to find eggplant that actually looked good enough to buy, and then I realized that I could just make it with different vegetables. Bring on the broccoli and bell peppers. Aside from the vegetable swap, I baked the tofu for simplicity, added more brown sugar, and added a hefty amount of white pepper. I didn't actually mean to put that much white pepper into it, but it was a delicious kick and I'll do it again that way on purpose.  The Recipe: 2.5 tb soy sauce 2 tb oyster sauce 1/2 tb black vinegar 3 tb brown sugar 1/2 tb grated ginger 1/2 tsp white pepper 1 block tofu, cubed and cooked (I pressed out liquid, tossed with oil and salt, and baked at 375 for 45 minutes) vegetables, chopped (I like broccoli, bell peppers, and onions) 3 cloves garlic, minced pinch of salt 2 tb avocado oil Combine soy sauce, oy...
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Samosa Burritos

Imagine a pile of plain yogurt and some Indian pickle for dipping I saw a Pinterest recipe for samosa-filled quesadillas, which led me to  this recipe  from Nadia's Healthy Kitchen for baked samosas using tortillas, which led me to just use the giant tortillas I had in the fridge and make them into full-sized burritos. They were a hit! I largely followed the recipe from Nadia's Healthy Kitchen, but I added some potato, omitted the chana masala powder and just added a bunch of cumin instead, added bell pepper and fresh chilies, didn't bother with the "sealing paste," and basted them in a little bit of melted butter (omit for vegan version). Everyone except the 5-year-old liked them! The Recipe (adapted from  Nadia's Healthy Kitchen ) 2 cans (30 oz total) cooked garbanzo beans, rinsed (I eyeballed the equivalent from dry beans) 1 small onion, chopped 4 garlic cloves, minced 1 thai chili, minced 1 bell pepper, chopped 1 potato, baked until soft (or microwaved for...
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Curry Fried Rice

Excited for these leftovers. One of the things I wanted to try with my  new jar of curry powder  was fried rice. Years ago, Miles got fried rice at  Korea House  and it was the best fried rice I'd ever had. I suspected there was curry powder in it, but at that time I had never really cooked with curry powder, so I tucked that knowledge away for a later date. After reading a few recipes, I went rogue on this one. I couldn't even begin to effectively guess at what proportions I ended up with, so the recipe below is more of a rough guideline of ingredients. The "Recipe" (sorry no quantities; follow your heart): leftover jasmine rice tofu, cubed and crisped in the oven with avocado oil and salt vegetables: garlic, onion, cabbage, red bell pepper salt curry powder (I used a Vietnamese one) soy sauce sugar sesame oil future topping ideas: runny egg, sesame seeds, green onion Saute the vegetables in avocado oil until softened, and salt them to taste Add the tofu and toss to...
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Coleslaw

Served alongside BBQ tempeh Every time I want to make basic coleslaw, I google a recipe, and sometimes I like it better than other times. This one is good, so I'm finally saving it for the future. I followed  this recipe  from Farmgirl's Dabbles. I haphazardly scaled it down, used freshly shredded cabbage instead of coleslaw mix, omitted the onion, and used fresh whole-grain mustard instead of dry mustard, though I wouldn't be opposed to undoing any of those changes down the line. The Recipe: 1/4 small cabbage, shredded finely 1/3 c mayonnaise 1 tb sour cream 1 tb sugar 1 tb mustard 1 tsp white vinegar salt and pepper, to taste Combine everything except the cabbage in a medium bowl, and season to taste Toss in the cabbage Optionally, let it sit in the fridge to soften for a couple of hours The Verdict: Overall grade: A Overall reason: What coleslaw should be. Simple, tangy, a little bit sweet, a little bit salty. Time to prepare: 5 minutes 9-year-old quote: "More peppe...
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Vietnamese Curry Stir-Fry

  When I get the recipe just right, I'll go to the effort of adding fried shallots on top. I'm back to my on-and-off mission of trying to make a stir-fry as delicious as the shrimp I used to get at  Pho Grand  in St. Louis during college. It was called "cari tom" but it definitely wasn't a coconut milk type of curry, and they ALSO have a separate listing on their menu for "cari tom dac biet" which includes "coconut milk sauce" in their description. So I'm pretty sure it was just a stir-fry that had curry flavors in it? I got myself a big container of Vietnamese curry powder and I'm going to keep experimenting. This is the closest I've come so far. Changes for the future: - More oil and sugar, restaurant style - A blend of fish sauce and soy sauce, instead of just soy sauce - Fried shallots on top The Recipe (adapted from  Veggie Anh ): 3 tb fresh lemongrass, chopped 4 cloves garlic, minced 1 Thai chili, minced 1 pinch salt 2 tb avoc...
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Red lentil dal

Cucumber salad is key. This dal is perfect. Most of us took seconds, and I'm really excited to eat the last portion that's sitting in the fridge right now. The accompanying salad is really great for adding texture, crunch, and acidity to the meal. I wouldn't skip it. I got it from  Tea for Turmeric  and prepared it pretty much as written, but doubled and with none of the optional ingredients. This recipe doesn't mention any seasoning/dressing on the salad, but adding lemon and salt to it really brightened things up. The Recipe: (from Tea for Turmeric) 2 c red lentils splash of avocado oil 2 tsp cumin seeds 2 small onions, finely chopped 1 inch ginger, grated 4 small tomatoes, chopped 2 thai chilies, minced 2 tsp cumin powder 2 tsp coriander powder 1 tsp cayenne 1 tsp turmeric 2+ tsp kosher salt 2 tsp lemon juice 1/2 c cilantro, chopped For serving: basmati rice and plain yogurt Salad ingredients: 1/2 english cucumber, sliced 10 cherry tomatoes, quartered 1/4 onion, slic...
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Vietnamese Lemongrass Tofu

The best part of this plate of banchan (even though it's not Korean) Now that Yi Shen is closed, I needed to learn to make lemongrass tofu. I chose to work from  this recipe by the Viet Vegan  because her picture looks exactly like the old Yi Shen tofu that I was craving. Note that my picture does NOT look that way, because I baked the tofu until crispy all around rather than frying the block and slicing it, but maybe I'll try that one day. The only real change I made was that I skipped the onion/shallot, though that would be good next time. I also used coconut aminos because my only other soy sauce option at the moment is a gluten-free tamari that I don't love. It was really good with coconut aminos, so I'll have to see if Kikkoman can stand up to this deliciousness or if the coconut aminos are here to stay. And I worked from a tube of lemongrass paste because the lemongrass in my garden still looks sad, but fresh lemongrass is a goal for next time. The Recipe (adapted...
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