Chinese Crispy Fried Tofu with Sweet Chili Sauce Recipe It feels like yesterday, but the memory is fresh. Eons ago, I happened to spot some "white slabs" sitting next to my all time favorite Paneer, in the aisle of the grocery store I frequented. See, I was this good girl who went shopping for my mom during the weekends, all on my own, so that my mom can relax her feet. Once home, my mom had a different story to tell. In fact I think I love it even more (if that's even possible!) References recipe minimally adapted from the best international recipe Basic Information Prep Time: Under 15 min Cook Time: Under 15 min Serves: 4 people Ingredients For the Tofu1 (14-oz) block Mori Nu "Extra Firm" Silken Tofu (see Tips)3/4 cup Cornstarch1/4 cup CornmealSalt and ground Pepper to tasteChili Flakes to taste (optional)For the Sweet Chili Sauce 3 tbsp Sugar1/4 cup Water1/4 cup Rice Vinegar2 tsp Cornstarch1 tbsp Sambal Oelek (see Tips) Tips 1. Method Slice the tofu into cubes/1-inch thick slabs. Make sure to blend it well. Next add the tofu cubes to this mixture.
The Vegetarian Resource Group (VRG) Good, Holy Heck Portabella Burgers People. I know you’re busy. I know you’ve got things to do and people relying on you. Hogwash. There is nothing more important than you grabbing your keys, hightailing it to the grocers, and buying everything you need to make these burgers stat. Yes, I said STAT. Thing is, I can prove to you how awesome these burgers are by telling you a story. I was working on a bunch of freelance recipes this morning. Do you see where this is going? Hmmm. And then, good high and holy heck. Topped with tomatoes. Suddenly I realized…Tablespoon wasn’t getting this recipe. Yes, I just said Basil Mayonnaise. Hello? What?! Because I didn’t want to do this to you. These are seriously the best portabella burgers ever.
Broccoli and White Cheddar Mac & Cheese « The Craving Chronicles Mac & cheese. Oh how I love mac & cheese. It’s one of my favorite foods on the planet (besides chocolate). Whenever it’s cold outside or I need some comfort or I’m hungry or it’s a day that ends in ‘y’, I turn to mac & cheese. I’ve had to impose mac & cheese limits on myself to keep from eating it every day of the week. Can you believe that until maybe 3 or 4 years ago I’d never cooked anything other than the boxed kind? Let me be clear: This is stove-top mac & cheese. It’s perfectly delicious and satisfying comfort food that will solve all your problems and bring about world peace. OK maybe not that last part, but it’s definitely delicious. Printable Recipe Serves 2-4 as a main dish, 4-6 as a side Buy blocks of cheese and grate it yourself. Ingredients 3 cups frozen baby broccoli florets 1/2 pound elbow macaroni 1 1/2 tablespoons unsalted butter 2 tablespoons flour 1 1/3 cups milk 4 ounces sharp white cheddar cheese, grated 2 ounces pepper jack cheese, grated salt to taste Directions
Kitchen Cheat Sheet | Everest Home Improvements Despite what modern cooking shows might tell you, whipping up a gourmet meal isn’t just a case of slicing, dicing and measuring ingredients before throwing them into a pan. You can’t just turn the oven on and gaze wistfully out of your Everest windows until it emerges perfectly cooked. It takes a lot of knowledge and preparation to be a whizz in the kitchen, which is why Everest Home Improvements have produced this Kitchen Cheat Sheet to help you on your way to your first Michelin star! Save it, Print it & Stick it on the fridge Whether you are new to cooking or an experienced chef, everyone can use a little help in the kitchen sometimes. Embed Kitchen Cheat Sheet on Your Site: Copy and Paste the Code Below
Meatless Monday: Vegetarian Chili | Ezra Pound Cake If you’ve ever tried to make a vegetarian chili, you know how wrong this stuff can go. Some versions call for up to six cans of beans – a recipe for solitary confinement if there ever was one. Others taste like someone dumped a shaker of cumin into a pot of vegetable soup. They just don’t taste like chili. Chili needs to be spicy, meaty (even when there’s not any meat) and thick enough to hold a tortilla chip in place like the Sword in the Stone. Chili’s supposed to be fun. I’d pretty much given up on ever finding a meatless version that deserved to be called chili – until I stumbled across this recipe from Emeril Lagasse. Finally, a meatless chili that’s delicious and fun. Now, pass the Fritos.
Chow Vegan Dishing up real-food recipes and really good desserts » Stacked Roasted Vegetable Enchiladas 1K+ This is such a great dish. It’s customizable. It’s fairly healthy. (Hello, check out all of the veg!) And it’s pretty. I love pretty food. Any meal that starts out with a giant pan of roasted vegetables is a winner to me. I love ooey-gooey, cheesy enchiladas, but I thought this fresher, lighter version was great as well. Feel free to switch out the vegetables or cheese for those you like, add some beans or shredded chicken of your family is particularly carnivorous, or even use flour tortillas if you don’t have (or like) corn. by Andrea Chesman. (No, I’m not getting sponsored to rave about her book.
Pea & Avocado Penne Loading ... This simple penne pasta recipe came about with a desire to create vegan creamy pesto style pasta. I love pea mash, the colour and sweet flavour and avocado seemed an ideal ingredient to produce the right texture. I included the pine nuts because they are a favourite of ours and give the dish an authentic pesto taste; for a non vegan version crumble through some feta cheese before serving. Quick and easy to make this vegetarian pasta is delicious served warm or could be made ahead of time and served as a cold pasta salad. Preparation time: 25minsServes 4 Pea & Avocado Pesto 45g (1.5oz) pine nuts, toasted2 cups baby peas1 avocado2 cups baby spinach, roughly chopped2 garlic cloves, dicedlemon juice Pea & Avocado Penne 300g (10.5 oz) Penne Pasta250g (9 oz) green beans, trimmed1½ cups butter beans (tinned or cooked)olive oil Cook the penne pasta to the packet instructions, strain and set aside. Roughly chop the toasted pine nuts reserving a few for garnish.
50 Things You Should Stop Buying & Start Making As a society, we have become over-reliant on “ready made” products. We have lost the ability to make things from scratch. Rather than blend up some peanuts to make delicious, tasty and fresh peanut butter, we’ll spend many dollars on a jar from the store that contains artificial preservatives, unnecessary packaging and that simply lines the pockets of huge, unethical multinational corporations. Aside from foods, you can also make your own personal care products, beauty and make up products, cleaning products and home accessories that taste, work or look better than store bought, without the harmful chemicals and toxins and free from excessive, earth damaging packaging. Foods Homemade Ketchup – This ketchup won’t brake the bank, tastes better than the real deal and contains no added sugar – so it’s nutritionally good for the whole family. Peanut Butter – It is so simple to make this pantry staple it would be silly to buy it. Want to learn more about making your own foods? Next Page >>>
Over 100 Quick and Easy Recipes - StumbleUpon We Have Preparation and Cooking Times of 30 Minutes or Less The majority of recipes we offer can be both prepared and cooked in 30 minutes or less, from start to finish. A number of them can also be prepared ahead of time and enjoyed later. So you can prepare more than what is needed for a single meal. Then you can use the additional amount the next day or when time is short, with little or no additional preparation time required. Our Recipes Allow Flexibility and Adjustments We realize that if our recipes are going to fit your individual tastes, schedule and lifestyle, they can't just dictate exactly which ingredients you need and the exact amount of each one to use. The Recipe Assistant Are you interested in customizing your search for WHFoods recipes? How to Make Multiple Selections To make multiple selections on the "Foods to Include" or "Foods to Exclude" list, hold down the control key (on a PC) or Apple key (on a Mac) and click on the different foods that you would like to choose.
Hazardous Fruits and Vegetables: Do You Know the Dirty Dozen? | Sometimes it's good to cheat. In the grocery store, that is. Ahem. We're not advocating getting more-than-friendly with the produce manager. Image Courtesy of Heidi Kenney, of My Paper Crane Rules for food shopping seem to multiply daily, and navigating the supermarket has become a fact-frenzy nightmare. It makes sense to have the facts handy. But what if you want in on the data trend but don't have an iPhone? The Dirty Dozen and Clean Fifteen cheat sheet, created by mom and foodie Heidi Kenney, is a the size of a business card. Kenney says she created the handy device out of necessity: "We have been trying to buy as many organic fruits and vegetables as we can, but the area we live in sometimes makes it a bit of a challenge. The cheat sheet is available on Heidi's site, My Paper Crane, in a printable file.
vegan curried potato hash with baby spinach Uh, it's cold. Not sure if anyone's mentioned that yet. Had you noticed? White Bean Soup I didn't make this soup today. grits ‘n greens ‘n tomatoes Hello all! homemade tomato juice (and gazpacho) Howdy! summer rolls My deadline for posting summer rolls passed last fall, but the opportunity rolled back around just yesterday. harissa Not being much of a condiment-lover, I usually eat my fries plain, and would opt for a dry sandwich rather than one slathered with mayonnaise. black bean and wild rice soup Soup, to me, is something to be thrown together from odds and ends lurking in the fridge and pantry. coconut tofu with ginger and lemongrass Oh, hi there. ratatouille a.k.a. ratatouille, sort of. detox soup "I wonder what Jen's been up to?" pomegranate-chile tofu [cue dramatic voice-over] Previously, on eat your vegetables...vanilla bean-flecked milk transforming into yogurt! roasted butternut squash soup Oh, hi there. lentil stew with spinach and potatoes