Sesame Noodles with Chili-Lime shrimp

People, I do not claim to be the best cook in the world. But every once in awhile I make something that is pretty epic. Today, I opened my fridge to find it nearly empty. I had some shrimp, scallions and that was pretty much it. I had some tomatoes, but I think I'm going to stew them tomorrow.

Anyway- I was thinking Chinese today- specifically some cold sesame noodles that I ate in Xi'en. They were fantastic and I felt I could recreate a similar sauce at home. I didn't have any rice noodles so used angel hair with spectacular results. Marinate the shrimp for a bit and the dish come together in about 15 minutes.

Sesame Noodles:
1/2 package angel hair
2 tsp natural peanut butter
2 tsp tahini
2 cloves minced garlic
1 tsp grated ginger
1 tsp sesame oil
1 tsp apple cider vinegar
2 Tbsp soy sauce

Mix together all wet ingredients.

Cook pasta according to directions. Drain and rinse with cool water. Cover with delicious sesame sauce.


Chile Shrimp:
1 pound deveined shrimp
1 Tbsp finely grated ginger
1 Tbsp lime zest
2 Tbsp lime juice
2 Tbsp soy sauce
1 tsp sesame oil
1 tsp agave
1 Tbsp chinese chile garlic paste
1 bunch scallions chopped into 1 inch pieces

Mix it all (except scallions) together. Mainate in fridge for a bit. After you are satisfied with the marination time - saute the shrimp in the marinade for a a few minutes. Add the scallions and saute for about 2 minutes.

Now, just add the shrimp to the noodles. You can serve with marinade or without- up to you. I did, and I liked it!

Um yum.

That may or may not be a tequila sunrise in the backround. Sundays are best with cocktails.

Coconut-Hoisin Stir Fry

I was sitting at lab today, thinking of all the wonderful dinners I could make when I got home. I saw THIS POST on Vegan Dad after searching for a bok choy recipe. I had my heart set on tofu - and I didn't have any garbanzo beans, so I decided to meld these two recipes into an amalgamation of goodness. I threw in everything I could think of - and it was FANTASTIC.

Coconut-Hoisin Stir Fry
Tofu:
1 package extra-firm tofu
1 Tbsp soy sauce

Stir-Fry
1 Tbsp olive oil
1 Tbsp sesame oil
1 clove elephant garlic (or two regular garlic cloves)
1 bunch asparagus, cut into 1 inch pieces
2 zucchini - sliced
3 bunches baby bok choy
1 package cremini mushrooms
1 bunch scallions, sliced on diagonal
1 can full fat coconut milk (with cream removed from top of can to make one of these smoothies)
1 tsp curry powder
1 tsp soy sauce
1/3 cup hoisin sauce
Na++ and pepper
Sriracha if you are AWESOME like me

Tofu: cover a baking sheet with tin foil. Press tofu by wrapping in a clean cloth and squeezing it against a cutting board. Slice tofu into cute little squares and toss in soy sauce. Bake for about 20 minutes at 350.

Stir fry: Heat oils in wok, add ginger and garlic, and stir until they actually smell like ginger and garlic. Add the vegetables in descending order - asparagus, zucchini, bok choy... not the scallions yet- hold on! Give each a little time to soften before you add the next. Now add your coconut milk, curry, soy sauce, hoisin, and Na++ and pepper if you desire.

Add the tofu when it is nice and firm from the oven. Stir, plate.... now add the scallions! Heap on some sriracha if you dare.

Thai-Pineapple Stir-Fried Rice

I make this dish frequently- it's another winner from Vegan Express. It is very simple and very good. The leftovers are almost better than the original batch because the flavors meld together so nicely! I served this with some tofu I tossed in a soy-type marinade I concocted on the spot. A good meal!

1.5 cups long grain brown rice
1.5 Tbsp olive oil
1 onion, sliced
2 cups broccoli
2 medium carrots, sliced
1 red or orange pepper, sliced
2 medium tomatoes, diced
16 oz can drained pineapple chunks
1 cup light coconut milk ( I use a whole can of full-fat- it makes it ultra delicious and creamy)
2 Tbsp soy sauce
1 tsp curry powder
2 tsp chopped or jarred ginger

Cook rice with 3 cups water (bring to simmer, simmer 30 minutes). Saute up the veggies. Start with the onion, and then the rest after the onion softens. Cook until the tomatoes are a little softened and nice. Stir in the rice, coconut milk, and remaining ingredients.

The Stolen Bowl

My friend gave me THIS recipe a little while ago, for stir-fried sweet potatoes. I bought some, planning on making them alongside some sort of food good in the coming weeks. Then I saw THIS post on her blog, and knew that I'd have to go all the way and incorporating it into a Buddha bowl/Harmony bowl/Holy crap I could be a vegan bowl... or as I have now dubbed it, the Stolen bowl. I made it almost exactly as outlined on Erin's blog, but I used tofu rather than tempeh - and somen noodles.

The tofu:
Some mirin
Some soy sauce
Some hoisin sauce
Some agave nectar
Ginger

Press tofu, cut into cute little cubes and toss into the sauce you just pre-mixed. Put in 400 degree oven until you smell burning.


The stir-fry: somen noodles, peppers, mushrooms, broccoli, sauteed sweet potaoes, sriracha, tahini sauce. OH dear it was good. Even my massively carnivorous husband ate it up and declared he was taking the leftovers for work tomorrow. YUM.



I have to share my version of the sweet potatoes recipe (based on what I had in my house) in case NY Times ever takes it down and you can not access the deliciousness:

1 tsp grated ginger (jarred ginger is super awesome, not at all like jarred garlic which is nasty)
2 sweet potatoes
2 Thai chiles, seeded
Peanut oil to coat
Na++ and pepper

Put the grating blade on your food processor and grate potatoes (I was a tad worried since my processor is so flimsy, but even my P.O.S. got the job done). Saute in oil with ginger and chiles. It's done in about 10 minutes. Even a non-stick pan became filled with gunk- so beware. I had to deglaze three times and the pan is still soaking in the sink now. But oh my foes and oh my friends, it was worth it.

Szechwan style tofu and eggplant

Back to the tofu - I love it. And I had half an eggplant to get rid of. Another from Vegan Express (155 calories). Dave is gone so he can't complain about all the veggies.

1 Tbsp peanut oil
1 Tbsp Sesame oil
1 small onion, minced
4-5 garlic cloves, minced (I used 1 glove elephant garlic)
2 japanese eggplants or one medium eggplant
16 ounce tub extra-firm tofu
1/4 cup dry white wine (an excuse to drink with dinner!)
1/4 cup H2O
1/4 cup hoisin sauce
2 tsp grated fresh ginger (I had none, so I used curry instead - it worked in the best way)
4 stalks bok choy (I have spinach to use up, so I used that)
Hot chile oil or Thai red curry paste
Soy sauce

Heat oils, add onion and garlic and saute them up. Chop up your eggplant, cube your tofu, and add to the oil/onion/garlic. Add wine, water, hoisin and ginger - cook for about 5 minutes covered, 5 minutes uncovered. Add bok choy and stir fry. Add soy sauce/chile oil/curry paste to taste.

I boiled some soba noodles and had it over those with some sriracha and the wine I opened. Very good and super filling.

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