in lieu of attending a veg-friendly cooking school (for now), i have decided to start up this vegan food blog. i was inspired by many hours of stumbling across different blogs and recipe sites, and though i expect to change the overall design within the next couple months (with the help of a very smart person!), my drive to create/produce has overcome my ability to wait any longer for the "perfect blog."
i am also moving in a couple of months, which means access to my presentable/decorative plates and bowls is limited. hence, the limitations of my food porn. but i expect that to improve in the near future as well! on to the good stuff:
teriyaki tofu with sesame vegetable stir fry and quinoa
for the tofu (larger batch to serve more than one person):
1 lb. extra-firm tofu, pressed/drained and cut into 8 slices
juice of one apple (about 1/2 to 3/4 c.?)
juice of 1-1/2 in. chunk of ginger (or freshly grated ginger)
1-2 garlic cloves
1/3 c. tamari or soy sauce
red chili flakes, to taste (optional for spicyness!)
a little vegetable oil, for frying
mix marinade ingredients together and pour over tofu. let marinate at least 20 minutes. place in lightly oiled frying pan over medium-high heat and brown both sides, adding extra marinade as desired (or you can save it to pour over when serving). remove from heat.
for the sesame vegetable stir fry (single serving):
1/2 red bell pepper, sliced into strips
2 green onions, cut diagonally into 1-in. pieces
sesame oil for frying
gomasio* or sesame seeds for garnish (*sesame seeds, seaweed, and sea salt. i use eden organic)
heat oil in skillet over medim-high heat. add onions and peppers and stir-fry until just softened and lightly browned. remove from heat.
for the quinoa (1-2 servings):
1/2 c. quinoa, rinsed
1 c. water
bragg's or tamari for flavor (optional)
place quinoa and water in a small or medium saucepan. heat to boiling, cover, and reduce heat to a simmer. cook 10-15 minutes, until all water is absorbed and the grain is translucent with the germ ring visible. add a splash of bragg's or tamari when serving if desired.
notes about this recipe:
a lot of teriyaki marinade recipes call for orange juice to provide the sweetness. my own personal preference is to use apple juice because i like the flavor better and i think citrus fruits can overpower the other ingredients. but orange juice is okay too. you can use fresh, bottled/canned, or frozen juice for this (i have a juicer, so i like to make it fresh if i can). and of course, the longer you marinate the tofu, the more flavorful it will be. i also find that adding it towards the end of the cooking process adds a nice color and extra burst of flavor. skillets are totally okay to use, i just like the pretty grillmarks my grill pan makes--it's a new toy(and grilling would work too!).
you can change the kinds of vegetables you stir fry, or add garlic to the mix too. i just grabbed what was on hand and seemed simple to me.
quinoa is a great, protein-rich alternative to rice with origins in south america that is also gluten-free. it has a light, nutty flavor and a fairly soft texture. you can read about it more here.
Let me know if you have any questions or comments about this blog/entry. i will continue to fine tune as i add more to it, and appreciate any feedback you can give me.