Saturday, June 23, 2007

Sandwiches, Stir Frys, Etc.

The new gadgets from our recent Bed Bath and Beyond shopping spree having been getting lots of use. I made another batch of Eggplant "pasta" using our new Y-peeler with micro-teeth and look how noodle-like my eggplant turned out.



That is all eggplant and homemade sauce. Not a carb in sight, in case you are trying to cut back on that kind of thing.

We've been a little off schedule with cooking since we had visiting relatives and a ton of leftovers from a catered party so we only made a few other things during the past week.

Club sandwiches with toasted whole wheat, baby spinach, tomato and celery slices, vegan mayo, veggie bacon and veggie turkey slices.




Ginger Mango Tofu with steamed asparagus from the Vegan with a Vengeance cookbook.



I actually thought this recipe could have been better. The original recipe calls for pressing, marinating and baking the tofu but this only got us soggy soft tofu and unless you like fairly raw tofu -- this is not the best thing. I ended up sticking the tofu in a pan to fry after the fact to improve its texture but if I were going to do this recipe again I would recommend that after you press the tofu, you slice the tofu and fry it in a pan with a bit of oil until golden brown and then go ahead with the marination and baking. The marinade the recipe involves is very good but rather time consuming to make.

Lastly, I adapted one of my favorite Thai style Veg Times recipes. The original recipe is nearly all eggplant, which is not Matt's favorite thing and calls for a lot of oil, which is not my favorite thing. We also had veggies in the refrigerator to use up so they got incorporated. Here's my version of the recipe:

2 tsp. crushed red pepper
2 baby eggplants, cubed into bite-sized chunks
1 medium-sized onion, diced
1 medium-sized red bell pepper, seeded and diced
1 bunch asparagus
1 package flavored tofu*
8 cloves garlic, finely chopped
4 Tbs. white vinegar
6 Tbs. dark soy sauce, such as tamari
1/4 cup dark brown sugar
20 leaves fresh basil, shredded or torn

Add cooking spray to a wok or deep pan and heat the pan over high heat. Add the crushed red pepper and let it sizzle for about 10 seconds. Add the eggplant and cook it for a minute or two. Then add the onions, bell pepper, asparagus, tofu and garlic. Cook until all the vegetables are soft and then add the vinegar and soy sauce. Sprinkle with sugar and toss for a few minutes longer. Remove from heat and stir in the basil to wilt it. You can serve over rice noodles or rice if you like although it is perfectly good without that.

*The Asian market near our house sells "flavored tofu" in plastic pouches in a refrigerated case. It is kind of similar to vegetarian chicken. You can use any product that is similar -- seitan would also work.

1 comment:

Vivacious Vegan said...

I love the idea of using eggplant instead of pasta. I'm definitely going to try it.