Spiedies: tofu skewers (the proper way) and Gardein chicken marinated in Spiedie sauce, but pan-fried. Eat with Italian bread. I halved this recipe and used one bag of Gardein scallopini and one container of tofu. It was probably enough for another half, or maybe even full, container of tofu. It’s probably been about 18 years since I had spiedies but it was just like I remember.
The sides: Midsummer potato salad from Vegan Holiday Kitchen. Potatoes and summer squash from the farmers’ market.
Kale (also from the farmers’ market) with tahini dressing.
Hot chocolate ice cream from last summer’s VegNews (delicious!)
It’s back! This week for Martha Stewart Monday I made Spicy Tofu Stir-Fry with Peanuts. It’s a quick and easy weekday dinner. This morning I pressed a block of extra firm tofu, cut it into cubes and marinated it while I was at work. When I came home from work, I pan-fried the tofu in a cast-iron pan until brown. Then I followed the instructions in the recipe. I would suggest omitting the water though. I used one serrano pepper and half of a jalapeno pepper, so it was fairly spicy. I also added red bell pepper because I had some extra from last week’s mango salsa.
Spicy Tofu Stir-Fry
- 1 teaspoon + 1 tablespoon peanut oil
- juice from 1/2 of a lime, divided
- 2-3 tablespoons soy sauce
- Sriracha sauce to taste
- 1 package firm tofuplus
- 5 garlic cloves, thinly sliced
- 1 to 2 serrano or jalapeno chile, thinly sliced crosswise
- 8 ounces snow peas (about 3 cups), stem ends trimmed
- 1/2 cup chopped red bell pepper
- 2 tablespoon chopped roasted peanuts
- 1/2 cup basil leaves, torn
- Press tofu for one hour; then cut into cubes.
- For the marinade, mix juice of one lime with soy sauce, 1 tablespoon of peanut oil and Sriracha sauce. Marinate tofu for at least an hour.
- In a cast iron pan, heat oil over medium-high. Add marinated tofu; cook until browned on both sides.
- Add garlic, chile, snow peas, and red bell pepper; cook until veggies are a little soft; stir in lime juice, peanuts, and basil.
- Serve over steamed rice.
For dessert, I made Lemon Cream with Blackberries, which is a light summery dessert with only 200 calories. I used agave nectar rather than honey.
Lemon Cream with Blackberries
- 1 tablespoon grated lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup agave nectar
- 1 package (12 ounces) silken tofu, firm or extra-firm, drained
- 1 cup fresh blackberries
- Combine 2 1/2 teaspoons of the lemon zest, lemon juice, agave nectar, and tofu in a blender.
- Puree ingredients until smooth, scraping down sides of blender with rubber spatula as necessary.
- Divide lemon cream evenly among four bowls or serving glasses. Garnish each portion with blackberries and reserved lemon zest. Serve immediately or refrigerate.
I tested the Get Healthy, Go Vegan Cookbook tonight and so far, so good! I made black bean cakes with mango salsa. The salsa is so pretty!
I also made fresh guacamole:
- 1 avocado, mashed
- 2 tablespoons of fresh cilantro, chopped
- 1 1/2 tablespoons of red onion, small dice
- 2 teaspoons of jalapeno pepper, small dice
- 1 clove of garlic, minced
- 1/2 small tomato, diced
- 1-2 teaspoons of freshly squeezed lime juice
- course sea salt to taste
Mix all the ingredients together!
I saw this lemonade recipe last week on Vegetarian Times and it sounded really good: Frozen Gin Lemonade. It is the perfect summer drink.
I just had a Tofutti Yours Truly cone tonight and my life is changed. I love Marry Me bars (and the peanut butter version, whatever happened to those? I haven’t seen them in years) and Cuties are a decent little treat , but this is the best pre-packaged frozen dessert I’ve had.
Creamy vanilla ice cream inside!
And the cone is filled with chocolate at the bottom! I was too busy eating it to take a picture, but trust me, it’s there.