Sesame Noodles with Ginger-Soy Braised Tofu and Steamed Broccoli

A Passion For Food…A Passion For Flavor! – Melanie daPonte

Melanie daPonte, Vegan Personal Chef

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Ever Since I found out my beloved Ma Po Tofu at PF Changs contains more than a full day’s worth of  sodium (3450 mg) I’ve been getting creative coming up with quick Asian lunch ideas.

I cook an extra serving or two of spaghetti at dinner time and store it in the fridge for later. That’s the first timesaver. With a few spare minutes in the kitchen I whip up an easy sesame sauce that is delicious over noodles, or just for dipping steamed broccoli. In about 2 micro- minutes I braise up some tofu to add some protein to my lunch. Toss in some steamed veggies and I’ve got a delicious, nutritious meal for lunch or dinner.

Quick Asian Noodle Sauce

Recipe courtesy Jenna Webber (www.eatliverun.com)

     ½ cup Tahini

       ¼ cup Canola oil

       ½ cup Hot water, as needed

       ¼ cup Sugar

       ¼

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Spicy Peanut Noodles

Spicy Peanut Noodles by The Soup Diva!

The Soup Diva

  • 2 cups cooked protein (chicken, shrimp, or tofu suggested)
  • 8 oz medium rice noodles
  • 1 tbsp sesame oil (or other oil of your choice)
  • 1 tsp minced garlic
  • 1 tsp crushed ginger
  • 2 cups vegetables in bite-size pieces (shown here: broccoli and carrots)
  • 1/4 cup peanut butter (smooth or crunchy)
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 2 tbsp fish sauce
  • 2-3 tsp chili garlic paste
  • 1 14 oz can coconut milk
  • Salt and black pepper to taste
  • Scallions, cilantro, lime wedges, and/or chopped peanuts for garnish

Boil noodles until al dente and drain most of water. During this time, heat oil in skillet on medium heat; add garlic and ginger, stir and then add vegetables and cook until starting to soften. Stir in peanut butter, soy sauce, honey, fish sauce, chili paste, and salt and pepper. Reduce heat when smooth and stir in coconut milk. Add additional seasoning as…

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Kung Pao Cauliflower

The OM Project.

The OM Project

This recipe by Circus Gardener’s Kitchen is similar to the spicy cauliflower wings I posted up a few weeks back. Treating cauliflower like little bites of chicken, you can season them, bake them, and grill them exactly the same way. Think of this as healthy General Gao’s and stick little tooth picks in them.

Ingredients

1 head of cauliflower, broken into florets, each about 1½-2 cm
4 cloves garlic, finely chopped
2 red chillies, seeds in, finely chopped
2 cm piece of ginger, peeled and finely chopped
4 spring onions, sliced, including green parts
50 g unsalted peanuts, dry fried and roughly chopped
2 tbsp fresh coriander, chopped
50 g organic cornflour

for the ma-la cooking oil

125 ml roasted peanut oil (use groundnut oil if not available)
2 star anise
1 tsp Szechuan peppercorns
1 tsp dried chillies
1 tbsp toasted sesame oil

for the marinade

100 ml organic…

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Tofu Burger Recipe

The Veggie Expat!

The Veggie Expat

Hi Everyone,

How are you?

Last recipe for a little while. I hope you like them. Let me know which one is your favorite (if you have one).


For this recipe, you will need:

  • Tofu
  • Sweet peppers (two)
  • Mushrooms
  • Buns (brioche buns were the perfect fit)
  • Cheese (optional, I grabbed my favorite vegan cheese, garlic&herb at Whole Foods)
  • Rocket Salad
  • Olives (optional, I just love them)

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I cut my mushrooms and my peppers, cooked them in sesame oil for about five mins. Grabbed my brioche buns and instead of warming them up in a pan like I usually do, I put them in my waffle maker.

They turned out perfectly crispy I was so happy you guys!

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As you can see, the piece of Tofu I got from Whole Foods is HUGE (you get two of them in a box, already cooked and grilled for £2.99) and I…

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Radish, Broad Bean and Mint Salad

More healthy goodness from The Circus Gardner’s Kitchen!

The Circus Gardener's Kitchen

radish broad bean and mint salad

Supermarkets deploy a considerable amount of science to exert subtle influences over our shopping habits and impulses.

For example, all supermarkets now use planogram software to help with store layout in order to stimulate our purchasing behaviour and increase revenues. Essentially, planograms are used to determine where each product should be placed, not only to make the shelves we pass visually appealing but also to ensure each product is in the optimum place to maximise its sales revenue.

This usually means that more expensive items are placed around eye level. If you think about it, the science seems to work: how often do you find you need to reach up or bend down to pick up a product to put in your basket?

So important is the science behind planograms that some food manufacturers pay for “product placement”, in order to get their products placed in the most advantageous…

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Tuscan style bean and vegetable soup

I always get the tinned version, so I can’t wait to try this!

The Circus Gardener's Kitchen

tuscan bean and vegetable soup

When we think of pollinators, we tend to think about bees, but butterflies are another important insect in the cycle of plant life. They pollinate plants whilst searching for plant nectar and, just like bees, their numbers are in alarming decline.

In its report “The State of the UK’s butterflies 2015”, the Butterfly Conservation charity has recorded what it calls “major slumps” in the numbers of common butterfly species.

The decline is most noticeable on farmland, where the numbers of widespread UK butterfly species declined by 58% in the first nine years of this century. Research published in November suggested strong links between this decline and the use by farmers of neonicotinoid pesticides. These pesticides, subject to a temporary ban within the European Union, are also strongly implicated in the alarming decline in our bee populations.

In the midst of this gloomy overall picture there are some positive stories…

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Teriyaki Salmon with Lime Infused Egg and Courgette Noodles

Thanks for sharing, Wish to Dish.
*Cackle* This one is for my son, Maximus!

Wish to Dish

Today I am making your weeknights easier (and healthier) with this super speedy recipe.

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This is a dish that is perfect for the more vegetable phobic people in your life… It may look like a pile of egg noodles to the untrained eye but in fact half of the noodles are made up of cleverly disguised courgettes and carrots: this is the genius of the spiralizer. I had been somewhat  sceptical of this clean eating device (as why on earth would you want to substitute carbs for vegetables?!?!) but my lovely flatmate got me one for my birthday and I am now obsessed. It is crazy easy to use and the resulting “zoodles” are honestly delicious. Obviously I am not going to give up on carbs altogether but I like to have a mix of regular and veg noodles. If you do not possess a spiralizer then fear not as…

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