Best ever asian noodles

I looove noodles. Pasta in all it's many forms, egg noodles, rice noodles, soba noodles. Whatever shape or colour they are taking on, I am guaranteed to love them. Especially cold, chewy, asian inspired noodles.




So when I saw this recipe for sesame noodles on The Pioneer Woman, I had to try it out. And I am so glad I did! I've always tried making asian sesame noodles at home, but have never been able to reach perfection. Usually I just toss soy sauce, sesame oil and sirracha together. That's not bad, but not great either. Not ultimate. Not i must devour all the noodles in this bowl kind of good. I bought a pack of egg noodles from the dollar store the other day, and made this salad twice over the past 4 days. In doing so I can say with experience that this recipe gets even better after it's been sitting in the fridge for a few hours. And there is no shame in eating leftovers for breakfast.
I also added some finely sliced red pepper, some grated carrot, and sesame seeds to get some nutrients in there. But these delicious sesame soaked noodles are just fine on their own as well.

Poato Vegetable Soup

I just love a good soup. All you have to do is throw a bunch of ingredients in a pot, let it cook and presto! - you have dinner.
Like tonight when I realized just how sad my produce level was. I haven't been working for a while, so  money has been very tight lately. The past few days i've been eating pasta and frozen foods. But today I yearned for something wholesome and homemade. When I realized I was seriously lacking in the produce department, and didn't have enough for a salad or a stir fry, my plans turned to soup. A welcome dinner at this time of the year.

It all started with what vegetables I found laying in my crisper. A green pepper, a zucchini, and some arugula. In my pantry I found some potatoes that were passing their prime, and chopped 'em all up as a base for the soup. I didn't even worry about not having any veg stock on hand, as I keep a jar of Better Than Bouillon in my fridge for such cases. I lucked out with a sole can of fire roasted tomatoes and broad beans in the pantry and with some fridge staples I had a delicious dinner. This soup really embodies the "everything but the kitchen sink" approach to cooking. Which is a great approach to take, in my humble opinion. Yet it was different than most soups i've made. It was the lemon juice that really set it apart. Adding a fresh taste while still being a big warm bowl of comfort.



3 tbsp extra virgin olive oil
1/2 large onion, diced
1 green bell pepper, cubed
1 zucchini, sliced and quartered
3 small yellow potatoes, cubed
1 clove of garlic, crushed
salt and pepper
2-3 tbsp garam masala, yellow curry powder
1 tbsp mrs.dash, + dried italian herbs

2 1/2 cups of water mixed with 2 tbsp better than bouillon paste
1 small can of fire roasted tomatoes
1 can of beans (i used broad beans - any beans would work here -white beans, chickpeas sound good.)
1/4 cup lemon juce
1/4 cup red miso paste
1 tbsp green curry paste
1 tbsp capers, chopped finely
2 bay leaves
2-3 cups of arugula (or any leafy green)

Saute the onion in the olive oil until soft. Add the potatoes and cook for a few mins. Next add the peppers and zucchini until softened. Add the spices and cook for a min.
Add the tomatoes, the water with the boulion (or veg broth), beans, miso paste (make sure it's all dissolved in the liquid), curry paste, capers, and bay leaves. Simmer over medium heat for 45 mins. Remove the bay leaves and stir in the arugula. Serve with crumbled feta, or shredded parmesean cheese.

Tofu Scramble

Every vegetarian or vegan out there has, or will at some point, come up with their formidable tofu scramble recipe. It took a couple years, okay almost 6 years- for me to discover mine. I started playing around with tofu scrambles about a year and a half ago. I'd throw some chunks of pressed tofu in a pan, dry it out, then toss in some vegetables, add a drizzle of soy sauce and call it a day.
And I wonder why I never really loved a scramble until recently....


Since I was a self taught vegetarian cook, and was afraid tofu for the first few years of being veg (I confess, the first 3 years of me being a vegetarian, my diet consisted of canned tomato soup and pasta.) I didn't fully realize what tofu scramble could really be until I tried some prepared by skillled, experienced vegetarian cooks at my favorite restaurant in my new city- The Naam. It was there I ordered a tofu scramble,  to compare with my own and see if I was doing it right. I learned that day what a tofu scramble could be. Soft, flavorful bits of tofu laced with an array vegetables and even tomatoes- something I never thought to add to my own.


After experimenting for almost a year off and on, this past July I discovered my ultimate tofu scramble. But since everyones tastes are different, I can only say how much I find it to be the best tofu scramble ever. Although my meat eating roommate who is afraid of tofu does enjoy it as well. So that has to mean something.




(I know this photo is hideous, but I live in a basement apartment with no windows! And I have no good photo worthy light source.)

Erin's Tasty Tofu Scramble

1/4 block of extra firm tofu, cubed

1/2 small onion, chopped

1 clove of garlic, finely chopped

curry powder to taste (i use about 3 tbsp)

1/4 cup vegetable broth

1/2 bell pepper

1/2 small zucchini

5 large mushrooms

salt and pepper

seasoning to taste (i use Mrs. Dash)

small handful of grape tomatoes

Heat some olive oil in a pan. Once it is hot, add the onions and soften. Next, add the garlic and tofu. Using a wooden spoon/paddle break up the tofu as it cooks. You want the tofu to cook out, and get the liquid out. Once that is done (about 5 mins) add the curry powder, heat for 1 min, then add the vegetable broth to de-glaze the pan in two additions. Once the broth is absorbed, remove the tofu from the pan and let sit.

Next drizzle some oil and throw in the pepper, zucchini and mushrooms with some salt, pepper, and mrs. dash. When they are cooked, add the tofu back in the pan and let the heat and flavors meld together. (Now would also be a good time to add some chopped spinach or kale, if you have it.) Add the grape tomatoes at the very end, so they are just warm but still uncooked.

I like to sprinkle mine with some good ol' kraft parmesean, but to make this vegan some nutritional yeast would do well here.

Tacos!

I could go on about how I really suck at this blogging thing because I can't stick with anything, and make excuses about being too busy and moving twice and living in a dungeon with no light,  but why bother? I doubt anyone actually reads this except for me. So I will post this for me so I don't forget how make these tacos, because they are delicious.



This vegetarian taco recipe was taught to me by a friend of mine from mexico, who is not vegetarian but would eat these growing up.
Though i've never really been compelled to eat meat, after eating these tacos I don't see why anyone else would be!

Carrot Tacos
(Thanks Karina!)

You will need: (for the tacos)
corn toritllas
3-4 carrots, shredded
1/2 onion, chopped
1/4 cup of cheese, shredded
lots of butter
salt



Heat some butter in a pot and soften the onion until translucent. In the meantime, grate the carrots. When the onions are translucent, add the carrots and some more butter, and salt. Saute until soft, around 5 mins or so. Next add the cheese and let melt. Heat the tortillas in the microwave until soft and pliable. (30 secs-1 min)
Get a medium saucepan and heat a few tbsp of oil over medium high heat. Take the carrot mixture, and put about 2 tbsp inside a corn tortilla. Roll tightly and repeat.
You can cook about 5 tacos at a time with a medium/large pan. Get a pair of tongs and flip them over while cooking to evenly brown the tacos.

For the spicy guacamole:

4 small avocados, pitted and halved

4 tomatillos

1 jalapeno pepper

1 garlic clove

3-4 tbsp cilantro

salt to taste

lemon juice

Peel and rinse the tomatillos. Put them in a pot with the jalapeno pepper and just cover with water. Boil until the tomatillos are slightly brown on the bottom, about 5-10 mins or so.

Throw rest of the ingredients together and blend in a blender or with an imersion blender. (That's what I used.) Add salt and lemon juice to taste.

Top the tacos with shredded lettuce, cheese, sour cream, and spicy guacamole. It makes for easier eating if you open up the tacos a bit to let the toppings fall in. Make sure you have lots of napkins.

Pumpkin Soup

^{13°C. Showers. In July.}

^{Rather than let the forecast get me down, I am embracing the rain, as it is giving me a chance to make soup! The weather is allowing me to enjoy it without questioning my sanity for eating hot soup on a hot day. So yesterday that's exactly what happened.}

This soup may scream Autum not only because it is a soup, but because it is a pumpkin soup. And it's got tons of fall flavors, not only the aforementioned pumpkin- but cinnamon, and nutmeg. (Now that i'm writing this ginger would have been right at home here, but I forgot about it at the time. Oops.) But whatever, I still have 6 cans of pumpkin from last fall. So it's a helpful soup.

As with all my recipes, this is all an approximation. So take it with a grain of salt. (Literally... Get it? SALT? FOOD! Haha!)

Erm....this will serve around 4.

Pumpkin Soup

1/2 onion, diced

2 carrots, sliced

2 cloves of garlic, crushed

2 tbsp olive oil

1 can of pumpkin

1 can of fire roasted tomatoes

1 can of black beans

1 box of veg broth (no idea how much this was...it was a smaller box though?)

3 tbsp yellow curry powder

1 tbsp cumin, coriander,

paprika, nutmeg,

3 tbsp of parsley (dried or fresh)

splash of lemon juice

lil' splash of maple syrup

2 cinnamon sticks

red pepper flakes (to taste)

Heat the oil and add the onion, garlic, and carrots. Soften and add your spices. Cook a min or so. Add the pumpkin, the beans, the broth, and the tomatoes. Also take one of the empty cans and fill it with water, then throw it in the soup. Add the cinnamon sticks. Let simmer a while. 10-15 mins. Then add the parsley, lemon juice, maple syrup and red pepper flakes.

Serve with a dollop of sour cream, and garnish with green onions and pecans if you are so inclined.

Easy Pea-sy

So i'm moving to a new place on Friday, and with today being Monday (and me being a procrastinator) it's crunch time. Today I went all out and packed almost my entire kitchen!

Then I realized it was dinner time.

Luckily I hadn't touched the pots and pans yet, and I had some leftover rice from a few nights ago stashed in my fridge. I also found some canned pineapple in there. Heated up in a pan with some frozen green things (peas and edamame) I had dinner in less than 5 mins!

This was beyond easy to make- (I literally just threw whatever looked edible in a pan and heated it up) but it turned out so good. It may not be fancy, but it redeems it's self by being just so damn easy. It's one of those things that may not sound or look amazing, but tastes amazing. I just love when that happens.

Cleanin' out the Apartment Rice

(warning: these measurements could be all out of whack as I never pay attention to measurements. use your discretion.)

1/2 cup of left over rice (this wouldn't work with fresh rice)

1/3 cup of canned crushed pineapple, with juice (seperated)

1 tbsp crushed garlic (mine was from a jar...sshhh)

1/4 cup of frozen peas

1/4 cup of edamame

1 tbsp of green curry paste

1 tbsp of pesto

1-2 tsp lemon or lime juice

splash of soy sauce

and to taste:

hot chili sauce (or red pepper flakes)

ground black pepper

Heat up your pan with oil or a non stick spray (what I used). Add the rice and garlic and sautee a min or so. Next add the pineapple juice and stir. Add the peas and edamame after about a min. Keep stirring. Add the curry paste, pesto, lime, and soy sauce. Add the pineapple chunks. Keep stiring until all the pineapple juice is absorbed. Add some chili sauce or siracha to taste. (Which is really what makes this dish, in my humble opinion!)

Fish-Free Pad Thai

Where has this recipe been all my life?!

I have always loved pad thai but usually feel guilty about eating it, as one of the main ingredients in most pad thai dishes is fish sauce. So when out for thai food, I usually just advert my thoughts and pretend I don't know there's fish sauce in pad thai.

That and eating the occasional poutine is the only "bad vegetarian" things I do. (Shhh! Don't tell Peta!)

But this recipe is fish sauce free and delicious! I'd like to keep experimenting with it to get it perfect, but for now this does the trick!

Pad Thai sauce

2-3 tbsp tamarind paste

1/4 cup hot water

3 tbsp soy sauce

1-2 tsp chili sauce

2-3 tbsp brown sugar

1-2 tsp crushed garlic + ginger

1-2 tsp lime juice

Whisk all ingredients together.

Fry up soaked rice noodles in a heated pan with a tablespoon of oil. Once all the noodles are heated add the sauce. Top with whatever fixins' strike your fancy: steamed vegetables, bean sprouts, chopped peanuts, fried tofu, egg, etc.