Vegetarian Cooking

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TOFU NOODLE SATAY: Fast & Easy!

Tofu Noodle Satay is one of those fast and easy meals that even picky kids like. Use this recipe as a base, but go ahead and substitute as you prefer. Add a red pepper or asparagus, make it chunky peanut butter – the sky’s the limit. You can even sneak in some finely chopped spinach! (The kids will never know.)

Queen of Freeze Note: The satay sauce freezes well so, if you like it, next time double or more the recipe. Then, go ahead and freeze the extra in portion sized containers for future use.

TOFU NOODLE SATAY – makes about 2 large servings

  • 1/2 cup (82 grams / 3 oz) creamy peanut butter
  • 1/3 cup (75g / 2.5 oz) water
  • 1/3 cup (75g / 2.5 oz) soy sauce
  • 3 T (30g) lime juice
  • 3 cloves garlic, pressed or minced
  • 1 T ginger, fresh, grated
  • 1 T (11g) sesame oil
  • 1/4 tsp red pepper flakes
  • 21-28 oz (593-794 grams) extra-firm tofu block
  • 1.25 cups (85 grams / 3 oz) bite-sized broccoli pieces
  • Vegetable oil for frying tofu
  • 6 oz (174 g) uncooked spaghetti noodles
  • 1/3 cup (40 g) roasted peanuts (I prefer spicy lime flavored)

Sandwich the tofu between between two plates to squeeze out excess water. To speed up the process, set something weighty (such as a can) on top to add pressure. Pour off drained water from time to time.

Into a blender, combine the peanut butter, water, soy sauce, lime juice, garlic, ginger, sesame oil, and red pepper flakes. Whirl on low until blended. Pour into a small saucepan and heat over medium/low, just to boil. Turn off heat, and let sauce set while preparing the rest of the recipe.

Turn on oven to 200° F (93° C) – so the cooked tofu will be able to stay warm until ready to use.

Steam the broccoli pieces for 3 minutes only. They will go from a dark green to a bright green. Immediately remove the steamer basket from the pot to stop the cooking. (You don’t want mushy broccoli.)

Bring about 2 quarts of water to cook the pasta to a full boil in a Dutch oven while you prepare the tofu.

Slice the drained tofu into 5/8″ (1.5 cm) slabs. Cut these into smaller pieces – I prefer 1.5″ x 1.5″ (3.5 cm x 3.5cm).

Heat vegetable oil in a nonstick skillet over medium/high heat. When oil is shimmering, add as many tofu pieces as will fit. If you have a splatter guard, use it! As soon as the bottoms are browned, flip and cook the other side. Don’t overcook or the tofu will become rubbery.

Place the cooked tofu pieces on a paper towel lined baking sheet and put in the 200° F (93° C) oven to keep warm.

When the water in the Dutch oven is at a full boil, add in the spaghetti noodles and cook until done. Drain in a sieve, but don’t rinse or shake.

Into to now empty Dutch oven, pour in the satay sauce and heat over low. When warmed, add in the broccoli, peanuts, and pasta. Stir to mix. Then add in the tofu and gently combine (the tofu will break apart if you’re over-zealous. Serve.

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SPICY CORN SALAD: A Wake-up Call To Your Mouth!

spicy corn salad2 textAh, summer! Longer days, sunny weather, and fresh produce. Besides fresh-from-the-vine tomatoes, corn on the cob ranks at the top.

Of course, delicious as eating a perfectly cooked corn on the cob is, it’s one of those foods best eaten in privacy or with close friends/family. No one looks to impress with a kernel or two stuck between their teeth.

And that’s where Spicy Corn Salad comes to the rescue! You get the mouth-pleasing crunch of fresh corn with the kick of serrano thrown in, all the while flashing those pearly whites without fear.

Spicy Corn Salad is a fast and easy side dish that can be eaten warm or cold.

SPICY CORN SALAD

  • 42g (3 T) sour cream
  • 25g (3 T) lime juice
  • 13g (1 T) mayonnaise
  • 1/4 tsp + 1/2 tsp salt, divided
  • 1-2 serrano chilis (use your own judgment – 1½ was our preference)
  • 6 ears (450g) (4.5 cups) of white corn (or yellow)
  • 2 T + 1 tsp vegetable oil, divided
  • 2 cloves garlic, pressed or minced
  • 1/2 tsp chili powder
  • 117g (1 cup) Feta cheese, crumbled
  • 3/4 cup (15g) cilantro, chopped
  • 3 scallions, white and green part, sliced

Remove and discard the ends on the serranos. Slice into thin discs, leaving the seeds and ribs intact. spicy corn salad9In a large bowl, whisk the sour cream, lime juice, mayonnaise, 1/4 tsp salt, and the sliced chilis. spicy corn salad10Remove the husk and silk from the corn cobs, then wash and dry the ears. Next (this may sound daunting, but I promise you it’s not), holding each cob at an angle, remove the kernels by running a sharp knife down the sides. It’s easiest to begin a couple of inches from the top and work downwards, away from you. Then flip the cob, and remove the bit that was at the top in the same manner. (You can help cut down on flying kernels by holding the ear in a large bowl.) You’ll get about 3/4 cup of corn from each cob – I found that amazing. spicy corn salad8In a large nonstick skillet, put 1 T of the oil, half (approximately) of the corn, and 1/4 tsp of the salt. Spread corn out evenly in the skillet. spicy corn salad7Turn heat to medium/high, cover and let cook untouched for 3 minutes – this will char the corn. Remove covered skillet from burner and let set for an additional 15 seconds to allow the corn to stop popping before removing the lid. Pour cooked corn into into the sour cream mixture. Repeat the charring process with 1 T oil, the remaining corn, and 1/4 tsp salt. Pour into bowl.spicy corn salad4 In the now empty skillet, put 1 tsp oil in the center. Top the oil with the garlic and chili powder and cook for about 30 seconds to bloom the flavors. Add to the corn mixture and stir together. spicy corn salad3Let cool for 15 minutes. Add in the Feta, cilantro, and scallions. spicy corn salad5Serve at room temperature or chilled.

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SPINACH & FETA: A Yummy Way To Eat Your Spinach!

spinach feta textCooked spinach is not a looker.  It wilts down from a giant amount to a small, dark green mound.  On its own it tastes…okay. But doctor it up with some flavor, crunch, and color and now you’ve got something.

If you’ve never cooked fresh spinach, prepare for a surprise.  You’ll bring home a mass of leaves and think, “this is way too much”. It’s not, believe me.

Note: I like to buy bundled spinach and wash it myself. But that can be time-consuming and is often hard to find.  Stores seem to prefer to carry pre-washed spinach in plastic tubs. If you do buy the bundles, make sure you weigh them – some are larger than others.

SPINACH & FETA – makes about 1 cup

  • 8½ oz fresh spinach leaves (about 2 bunches)
  • 1 T + 1 tsp extra virgin olive oil, divided
  • 2 T shallots, chopped (about 1 large)
  • 1/4 tsp salt
  • 2 T water chestnuts, chopped (I get them canned, in the Asian section)
  • 1 oz Feta cheese, crumbled
  • 1 T red wine vinegar
  • 2 T pistachio nuts, salted, toasted
  • 1 Roma tomato, chopped

Steam spinach over boiling water for 1 minute – set a timer! spinach feta4Place spinach in a towel to absorb excess water. spinach feta5Roughly chop. spinach feta6Heat 1 T oil in a skillet over medium/high. Add in shallots and sauté a few minutes, until browned. spinach feta7Stir in the spinach and salt – sauté over medium/high about 2 minutes to evaporate excess moisture. spinach feta1Reduce heat to low and add in the water chestnuts, feta, 1 tsp olive oil, vinegar, and pistachios. spinach feta2Stir over low heat, just to warm everything. Add in tomatoes and serve.spinach feta8

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FALAFEL – Nix The Mix

falafel sandwich textI was recently in the mood for a falafel sandwich, but when I looked up the recipe in my cookbooks (this is what my generation used before the internet), they all listed falafel mix as an ingredient, followed by deep frying. Yuck on both counts!

For one thing, I HATE mixes. I want to know what’s in my food! Also, much as I love deep fried foods, I try to avoid them when I can. After a little research I found a recipe for falafel mix, tweaking it to suit me.

NOTE:  This Falafel Mix is Queen of Freeze approved! If you like the recipe, next time make double or triple the amount and freeze it uncooked for future use.

ADDITIONAL NOTE: Falafels go great in pita bread. No surprise, I’m strongly suggesting you make your own. Click Pita Bread to get my “you’ll-never-go-back-to-store bought” recipe.

FALAFEL MIX – makes 2¼ cups (about 12 patties)

  • 1/2 cup onion, chopped in big chunks
  • 1/2 cup parsley
  • 2 cloves garlic, pressed
  • 1 can (15 oz) garbanzo beans, drained
  • 1 egg
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp salt
  • 1/8 tsp cayenne pepper
  • 1 tsp lemon juice
  • 1 tsp baking powder
  • 1 T olive oil
  • about 1 cup plain bread crumbs
  • extra olive oil for brushing on patties
  • pita bread
  • tzatziki sauce – recipe follows

In workbowl of your food processor (please, tell me you have one!), blend together the onion, parsley, garlic, cumin, coriander, salt, pepper, cayenne, lemon juice, and baking powder. Add in the garbanzo beans, egg, and olive oil, and pulse until the beans are teeny sized pieces, but aren’t pureed (you want some texture).

Pour mixture into a bowl and stir in enough of the bread crumbs to firm up the mixture so it’s not too sticky, but not so dry that the mixture falls apart when you try to form a ball. (I used the full 1 cup.)

Preheat oven to 400º fahrenheit.

Divide mixture into 1″ balls, then press them between your hands to about 3/8″ thick (they’ll be about 1½” in diameter). Place the discs on a well oiled cookie sheet.

Brush the extra olive oil lightly on each patty and bake for 10 minutes. Flip discs, brush with olive oil, and bake another 10 minutes. Broil for 1-2 minutes, if you want them a little crisper.

NOTE: Quite often you see falafels shaped into balls. If you like, you can do this – they’ll still taste the same. But I prefer them flattened so they fit into the pita bread better. (Also, they don’t roll all over the cookie sheet.) If you’re making falafels as an hors d’oeuvre, then I would go with the spherical shape.

To assemble:  Either cut pitas in half and stuff them, or layer filling on top and fold (like a taco). Spoon on tzatziki sauce, and add in tomato, lettuce, red onions, or olives, if desired.

TZATZIKI SAUCE – makes about 3/4 cup

  • 3/4 cup plain yogurt (click Homemade Yogurt to make your own)
  • 1 cucumber, finely chopped
  • 2 tsp dried dill
  • 1 tsp salt (I used kosher)
  • 2 tsp lemon juice
  • 2 tsp olive oil

Stir all ingredients together in a bowl.