Eat: Ginger Wasabi Tofu and Miso Salad

In honor of the lilac bloom, Spokane Hosts "Bloomsday," a 12 km (7.46 m) road race. Bloomsday is one of the largest road races in the world, accommodating 50,000 plus runners. Bloomsday 2012, is the 36th annual run. Today, I'm running Bloomsday for my 3rd time. I love Bloomsday! It is a riot. 

My goal is to run the entire race, no walking. I always get competitive with my self in race situation. My adrenalalin is already racing. I find it hard to eat before an event so my breakfast was light. After compition I'm always starved for protein. I've prepped my lunch and I am so motivated to come home and  enjoy a tasty ginger wasabi tofu salad! 

Wasabi Tofu & Glaze

 1/4 cup tamari (soy sauce) 

 1/4 cup minced fresh ginger 

 2 Tbsp. sesame oil 

 1/4 cup rice vinegar 

 1lb. extra-firm tofu, drained, and sliced into 1/2 inch thick slices 

 2 Tbsp. wasabi (japanese horseradish paste) 

 1/4 cup agave syrup

 2 Tbsp. shallots 

Preperations:

In a small bowl combine the: tamari, ginger, shallots, sesame oil and rice vinegar. 

Cut up the tofu into cutlets, and place them into a resealable container. Pour the marinade over the tofu, shake well and refrigerate for a few hours. 

Just before grilling, combine the agave syrup and the wasabi to create a tasty glaze. If the paste is too thick thin it with a dash of vinegar. 

Brush the glaze onto both sides of the tofu and grill until crisp/tender. 

Serve the Tofu with a spinach miso salad. 

 Miso Salad dressing 

1/4 cup rice wine vinegar

1 tbsp soy sauce

2 tbsp miso paste

2 tbsp ginger (Fresh)

1/2 tsp wasabi

1 tsp sesame oil 

2 tbsp olive oil

 salt and peper to taste

Prep:

In a small bowl mix all the ingredients above well. 

Salad 

2 cups spinach

2 cup mixed greens

1 cup red onion chopped

1 cucumber sliced

1 cup chopped celery

1 cup sliced radishes

2 carrots shredded

1 large bell pepper sliced 

Prep:

In a large bowl toss the salad. 

Add the tofu, and slowly pour in the dressing. Toss well. 

-enjoy!

Eat: African Yam and Peanut Soup

My favorite restaurant in Calgary, is The Coupe. The restaurant is tiny with maybe only 12 tables, but the food is awesome and all vegetarian. I eat their pretty much whenever I'm in Calgary. The ladies who run the coupe got introduced to the restaurant business through: The Galaxy Dinner, a wicked old school Dinner that has long been gone. The owners have a unique passion and respect for modern dinning. The Coup is largely revamped diner food made extra tasty. For a gift awhile back I received "Meet The Coup Cooks." A cookbook with my favorite coup recipes! I was originally a little overwhelmed with the book as the recipes produce a massive yield...but I'm working it out. This African Yam Soup is inspired by The Coup.

Ingredients:

1 onion

3 garlic Cloves

2 yams- chopped

1 tsp sea salt

1/2 cup peanut butter

2 carrots

4 cups vegetable broth

1 tbsp fresh ginger

2 tsp paprika

1 tsp curry powder

1 tsp cayenne pepper

2 tsp cumin

1 tsp coriander powder

In a slow cooker combine the above and cook on high for 4 hours or until the yams are soft.

Once the yams are soft, use a hand blender to puree the mix.

Then add

 1 can coconut milk

1 can crushed pineapple

And depending on your taste more peanut butter.

Using the hand blender, puree once more.

Serve hot and garnish with cilantro.

-enjoy!

Cheezy Broccoli soup! mmm....

I LOVE soup. As far as I concerned soup is the most perfect food. It's warm, It's comforting, It can be made from almost any ingredient and dressed up with cheesy goodness. Years ago, when I first became a vegetarian I struggled to find delicious vegan soups.  Most soups served in restaurants use a chicken or beef broth which instantly de-vegetarianizes an otherwise perfect soup. 

One of the first cook books I purchased was "Skinny Bitch, In the Kitch," by Rory Freedman, and Kim Barnouin. The recipes in the book are simple, easy, and taste pretty good. Since my initial cooking days my culinary skills have improved and I seldom rely on recipes. My favourite soup is a cheezy cream of broccoli. My inspiration for the soup comes form Skinny Bitch in The Kitch, however it has been embellished. 

Ingredients: 

1 Tbsp coconut oil

1 large onion, diced

2 large heads of broccoli (cut up small)

1 yellow squash or zucchini (diced)

2 tsp salt

1tbsp chili powder

a pinch of red pepper flakes

1 tsp black pepper

1 1/2 cup vegetable stock

4 cups of your choice of milk. ( I like to use unsweetened original almond)

1/4 arrowroot powder (it's a starch that helps bond the soup) dissolved in 1/4 cup water.

1 block of cheese shredded (again your choice- I like the nacho flavored follow your heart cheese)

In a large stockpot heat the oil at med temperature, and add the diced onion. Stir in the broccoli and zucchini. Add the spices and salt/pepper. cook until the onion is translucent. Add the veggie stock and increase the temperate to high bringing the mix to a boil, reduce heat to simmer and cook until the broccoli in very tender. Remove the pot from the heat and stir in 2 cups of the milk. 

If you have a hand blender, puree the mixture in the pot; if not transfer carefully to a blender. You might have to do this in batches. Return the soup to the pot, and the pot to the heat. Add the remaining milk and bring the soup back to a boil. Once the soup returns to a boil add the dissolved arrowroot and cheese. Stir until the cheese is fully melted. Test the spices and adjust as needed.

I like to serve the soup over a bed of spice or broccoli sprouts. Enjoy!

In love- with a crock-pot

I am head over heels in love, I feel in like on Thursday when I bought a slow cooker. I was thinking: who has time to cook. The slow cooker sat in my car all weekend. I wasn't convinced; I have limited counter space and the slow cooker isn't mini-sized.  The dilemma was short lived and easily compromised. I want hot meals, and I don't want to cook after a stress full day. 

I set up the slow cooker and followed the directions. Seriously, I'm in shock at the simplicity of the appliance. To complement my new appliance I purchased, "The Vegan Slow Cooker," by Kathy Hester. I am amazed at the variety of foods you can make in a slow cooker and am excited to expand my culinary comfort zone. 

For my first slow cooked meal, I decided to make my own Seitan ( a meat substitute). Seitan is uber tasty and freakishly easy to make. 

In the Crock-Pot on low combine:

- 4 cups vegetable broth

-3 cups water

- 1 cup chopped celery

- 1 sliced jalapeno

- some cilantro

- 1 lime juiced

To make the seitan, first get a big mixing bowl out, and combine:

- 1 cup water

- 1 1/2 cup vital wheat gluten

- 1/2 cup nutritional yeast

-1 tablespoon tomato paste

- 1/2 teaspoon salt

- 1 tablespoon garlic powder, onion powder, and or whatever you feel like (Rosemary is a tasty add in)

- 1 tablespoon apple cider vinegar

mix it all together and knead the dough for a few minutes, and then let it rest for 10minutes.

Roll out the dough and shape it however you like. Put the "strips" in the slow cooker and cook on low for 3-4 hours (the seitan will float on top of the broth once their cooked).

This recipe makes a fair amount. You can use some of it ASAP mix it into stir-fry's, pasta, whatever... and  freeze the rest. Enjoy. 

Margarrita Bread

You don't have to search hard to find appreciation for Margaritas. The Mexican beverage is refreshment with a punch. I like a nice homemade margarita, sans all the margarita mix junk. Just neat- Tequila, lime juice, rock ice, salt- 

I was staring at a bottle of tequila this morning; when the remains of my monster zucchini jumped from the refrigerate screaming "AGAVE!" Agave Zucchini, drunk zucchini, margarita...Bread?

I mixed and mashed and remembered to preheat the oven to 350: 

2tbsp ground flax seeds

1/2cup soy milk

1/2 cup water

1/4 oil

1 cup cane sugar

wisk2 cups corn meal

1 cup flour

1tbsp baking soda

1 tbsp baking powder

1tsp salt

1 cup zucchini

2 limes 

1 tbsp lime rind

1/2 tsp Cayenne

1/2 tsp red pepper flakes

1 tsp nutmeg 

2 shots of tequila

 together flax, milk, water and oil together until well combined and then add sugar

In a large bowl mix together the corn meal, flour, baking soda, baking powder and salt

In a food processor  shred the zucchini and then mix in the zucchini to the flour. Add the lime juice and the rind.  Mix together and fold in desired spices. I like spice it adds great depth to any dish. Add one shot of tequila and mix together. Pour the mixture into a loaf pan and sprinkle the dough with sea salt, cane sugar, cayenne, and lime rind. Pour the second shot on top of the salt and bake for 50 mins. 

The Tequila will evaporate off leaving a nice crisp crust in addition to flavour. 

Yum yum yum yummm...SO good. 

Attack 2 of the Monster Zucchini

One Very large zucchini requires creative preparation. Zucchini is great and all...but cooked the same way, day after day is nothing but dull.

Round 2 of my monster zucchini is an experimentation in making cheesy zucchini fries. I like to stay away from dairy- So these will be vegan.

What you will need for zucchini fries is:

1-2 long regular sized zucchinis

1-small onion

1- bell pepper

3 cloves garlic

1/4 oil

1/4 nutritional yeast ( if you want them dairy free) or 1/2 cream cheese 

1/4 olive oil

1/4 apple cider vinegar

1 tbs each of oregano, thyme, Cayenne, paprika, and salt

(plus 1/2 shredded cheese of extra cheese of choice to melt on top)

Preheat the oven to 325 F and take out 2 baking trays

Cut the zucchini into long thin french fry looking strips and place in a large mixing bowl.

Cut the onion and bell peppers into chunks and place in a food processor or blender. Add the garlic cheese, oil, vinegar, and spice, and salt. Blend until smooth.

pour the cheese mix over the zucchini fries and mix. Lay the cheesy zucchini on the baking trays and garnish with your cheese of choice, and chives.

Bake at 325 for 30mins, or until desired gooey-ness. 

enjoy. 

WORLDS Largest Zucchini

I spent labour day weekend in The Columbia Valley. It was beautiful. I saw Dave Mathews at The Gorge- and tanned (fried like a piece of bacon) by the water in Crescent Bar. The most beautiful thing about central Washington is the abundance of fruit and vegetable stands. I fell in love with White Tail produce in Quincy. The market sells wonderful in season garden treats, milk, eggs, and homemade sweets. Summer has been late this year- So we are fortunate enough to still be getting summer goodies. 

Once, i realized that i had been burnt enough we drove up to Leavenworth WA. On route- I adopted the worlds largest zucchini. Seriously the zuch is so large, I could dress it up and tote it around as a passable toddler. 

Look at it! The watermelon is completely dwarfed by the monster zuch- which has already been sliced into.    Since i now have an over abundance of zucchini- I'm on creative cooking mission. I made spicy Zucchini bread today-

2 tbsp ground flax seed mixed into 1/2 cup warm milk ( I use Soy)

1/4 jalapeno infused olive oil. 

1/4 olive oil ( if you don't have jalapeno oil use 1/2 olive oil and cut up 1 small jalapeno to mix in)

1 tbsp vanilla

1 cup cane sugar

2 mushed up bananas

Mix these ingredients together in a large bowl until smooth. Preheat you oven to 375.

Shred 2 cups of zucchini and add 1 tbsp chopped jalapeno peppers

Mix the zucchini into your wet mixture.

in a separate bowl combine:

2 cups whole wheat flour 

1 cup spelt flour (or any flour of your choice)

1tbsp baking soda

1 tbsp baking powder

1 tbsp Cinnamon

2 tbsp coco powder

1 tbsp allspice

1 tsp nutmeg

1 tsp salt

Mix the dry to the wet until perfectly combined.  Pour the mixture into a loaf pan and bake for an hour. 

ENJOY