Yum Taohu – Tofu salad

fresh tofu salad - thaiveggiewithb

So now what to do with the other half of that block of tofu?

Well, how about a summer salad? .

Tofu salad or Yum Taohu. This recipe features sweet and sour notes from sweet onion and fresh squeezed lime juice and the refreshing coolness of mint and that tofu. Tofu salad goes well with fresh cabbage and other vegetables.

Ingredients 🌿
1) 1/2 half block of tofu, cut into 1/2 inch cubes
2) 4-5 crimini – or other – mushrooms, sliced
3) 1/4 sweet onion, sliced thin
4) 1-2 chilis or, if you like it milder, 1/4 cup sweet pepper, chopped small
5) 1-2 tbsp soy sauce
6) 1-2 tbsp lime juice
7) 1 green onion, chopped
8) 2-3 sprigs cilantro, chopped
9) 5-10 leaves of fresh mint, torn

Preparation 🌿

1. Place sauce pan on burner, turn heat to high. When the pan is hot, add tofu (no oil necessary), sprinkle with 1 tsp soy sauce, turn heat down to medium, and, moving ingredients in pan briskly, cook until tofu turns brown and crispy. Turn off heat. Remove tofu from pan and set aside.

2. To the same pan, add 1/2 cup fresh cold water and turn heat on. When water comes to a boil, add mushrooms, cook for a few seconds and drain. Set aside.

3. Make dressing. Into a small bowl, add sweet onion, chilis, soy sauce and lime juice. Mix well. Add more soy sauce or lime juice to suit your taste.

4.To a mixing bowl, add tofu and mushrooms, add dressing and mint, and gently stir the mix together.
5. Top with green onion and cilantro.
Serve

Serve🌿 with rice or have it with fresh cabbage and other vegetables.
Or scoop some salad into cabbage, kale or lettuce leaves and enjoy as salad wraps.
Good eating! 

Vegan – Noodles with Tomato sauce and Garbanzos

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When I think of making something quick, I often turn to noodles. And with noodles I like to make a sauce. In this noodle dish I used fresh tomatoes and garbanzo beans. I like to add lots of veggies. Basil and garlic chives make the sauce really flavorful.

noodle-thaiveggiewithb

Vegan – Noodles with Tomato sauce and Garbanzos- thaiveggiewithb

Vegan - Noodles with Tomato sauce and Garbanzos

  • Servings: 2-4
  • Difficulty: easy
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vegan-tomato-with-garbanzos-thaiveggiewithb

Ingredients

 2-3 tbsp, olive oil

 2-3 cloves of garlic, crushed

 1/4 cup sweet onion, sliced

 1/3 cup sweet pepper, sliced

 1/2 cup mushrooms, sliced

 1 1/2 cup tomatoes, sliced

 1/2 cup cooked garbanzos

 2-3 garlic chives, chopped

 1 tbsp miso paste

 3 tbsp, soy sauce

 pinch of black pepper

 2-3 basil leaves, torn into small pieces

 4-6 ounces, noodles of your choice

Directions

 – In a big pot add oil. When the oil is hot, add garlic and sweet onion. Let cook for a few seconds, then add sweet pepper and mushrooms. Add tomatoes.

 – When tomatoes are cooked, add garbanzos, garlic chives and seasoning with miso paste, soy sauce and black pepper and follow with fresh basil leaves.

-Turn heat down to low and let the soup simmer.

-Now, cook the noodles. When noodles are done, drain and set aside.

-Add cooked noodle in a plate and pour the sauce over it. I like to have some fresh veggies on the side and my favorite sauce.

Note:

I like to experiment with different kinds of noodles with my dishes. I sometime use rice noodles; zucchini noodles also work great. And for protein I like to use tempeh or tofu. Or make a simple sauce with mushrooms and fresh veggies.

Summer’s End Sorbet Cake

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Do you like apples and cinnamon? My sorbet cake is a kind of dessert that doesn’t only taste the sweetness from the apple but also a nice fresh seasoning from cinnamon work so nice together in this cake. This is a nice dessert to welcome the new season of Fall.

Ingredients

For the crust

  • 2 apples, sliced
  • 1 banana, cut to chucks
  • 2 tbsp peanut buttter almond butter
  • 1/2 cup coconut flakes
  • 1 tbsp coconut milk
  • a pinch of cinnamon

For the filling

  • 1 cup apple sauce
  • 1 3-inch, beet (Beet gives a nice color to the cake)
  • a pinch of cinnamonSummer's End Sorbet Cake4 - thaiveggiewithb

Direction

To make the crust

  • Put apple chucks in the food processor, blend it and add banana, peanut butter and coconut flakes, coconut milk and a pinch of cinnamon. I like to see the mixture a bit chunky. But if the mixture is too wet feel free to add more coconut flake.
  • Remove the mixture and put in the freezer until ready to use.

To make the filling

  • Put beet in food processor and blend until smooth.
  • Mix beet mixture with apple sauce and a pinch of cinnamon.

To put the cake together

  • In a 9 inch cake pan add the crust mixture, use a spatula to help level the mixture.
  • Then add the filling mixture.
  • Last sprinkle coconut flake over the cake.
  • Put the cake in the freezer for 6-8 hours.
  • Let sit for 5 mins before serving.

Enjoy!

No-bake Vegan Cheesecake

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Make this easy cheesecake with ingredients that you have right at hand, or close by. So simple to make – fewer than 10 ingredients – and delicious!

Ingredients

Crust

-1/3 cup dried fig pieces

-2 tbsp coconut milk

Filling

-6 oz soft tofu

-3 tbsp almond butter

-1 tbsp coconut milk

-3 tbsp maple syrup

-1 tsp lemon zest

Topping

-3 tbsp fruit mix, smoothie consistency – I got this smoothie off the shelf at the store

-4-5 fresh figs, sliced into thin pieces top to bottom

Edge Frosting

-1-2 oz soft tofu

-2 tbsp coconut flakes

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To make the crust

-In a food processor, add fig pieces and coconut milk, blend ingredients until smooth.

-Scoop out the mixture and set it in the freezer for a few minutes until ready to use.

To make the filling

-In a mixing bowl add tofu. I use my hands and mash the tofu until it’s well blended.

-Add almond butter, coconut milk, maple syrup and lemon zest and mix well. Feel free to adjust the taste, add more maple syrup if you like it to be sweeter.

Set aside.

To make the frosting

-Mix tofu and coconut flakes together. I find it works best by using my hands and mash these ingredients together. If you find the mixture still wet, add more coconut flakes.

You will also need

-9-inch cake pan and parchment paper to line it.

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To put the cake together

-Into cake pan lined with parchment paper, place crust mixture and, with a spatula, spread evenly over bottom and sides.

-Add filling and, with a spatula, spread mixture evenly into crust shell

-Next, scoop berry mix over cake.

– Decorate with fresh fig slices.

-Put the frosting around the outer edge of cake. You can use a frosting tool for this step or sculpt with fingers.

-Sprinkle coconut flakes for a finishing touch.

-Place covered in freezer for 4-6 hours.

-When ready to serve, let cool first for 10-15 minutes.

-Enjoy!!

Sweet and Sour Veggies Stir Fried

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We planted a tomato plant this year, it turned out to be a huge one. So now is the time of reckoning — the harvest. This is a perfect recipe to use up some of those ripe tomatoes. It’s quick and easy to prepare also delicious.

Ingredients🌱

– 1 tbsp, olive oil

– 3 cloves garlic, minced

– 1/2 sweet onion or use a whole shallot, chopped

– 1/2 cup zucchini, sliced thin

– 1/2 cup pineapple, sliced .

– 1/2 cup tomato, cut into small chunks

– 2 tbsp soy sauce

– 1 tbsp fresh squeezed lime juice

– a pinch of back pepper

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Directions 🌱

– In a wok, add oil and turn heat to high. When the oil is hot, add garlic and sweet onion. Turn heat down to just above medium.

-When you smell the nice aroma rising, add zucchini. Keep the ingredients moving in the wok. When the zucchini is cooked to your liking, add pineapple. I like my pineapple a bit crispy, I only cook it for a few seconds. Then add tomato.

-Finally, add fresh lime juice, soy sauce, and black pepper — a squeeze, a splash, and a dash.

Serve 🌱

Serve with rice and a dish of your favorite sauce. A perfect meal to fill in with veggies. So easy to prepare and delicious.

Enjoy!

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Tom Yum Hed – Hot and Sour Soup

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This nice hot and sour soup is full of spices and herbs, so full it might sound a bit complicated. But it’s actually pretty easy to prepare and downright refreshing.

Ingredients

To make the tofu topping

  • 1/2 block tofu, sliced thin (firm tofu works best for me)
  • 1 tbsp olive oil
  • 2 garlic cloves, smashed
  • 1 tsp onion powder
  • 1 tsp soy sauce

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To make the soup

  • 1/3 whole sweet onion or a whole shallot, chopped
  • 5-6 slices galangal root
  • 1 stalk lemongrass, cut into 3 segments
  • 1/4 tsp Hot Chilis in Oil — add more if you like — or use Fried Chili Paste from the Asian grocery
  • 1 1/2 cups, veggie stock
  • 1 cup mushroom, cut in half (I used crimini)
  • 2 chilis — I like to use Thai chilis and use them whole — for a milder experience, try 1/3 sweet pepper, cut julienne, in place of the chilis
  • 2-3 tbsp soy sauce
  • 3 kaffir lime leaves, torn
  • 1 green onion, chopped
  • 2 sprigs cilantro, chopped
  • 2-3 tbsp fresh squeezed lime juice

Tom Yum Hed - Hot and Sour Soup4 - thaiveggiewithb

Preparation

To make the tofu topping

  • In a wok, add oil and turn heat to high. When the oil is hot, add garlic, cook briefly, turn heat down to medium, and add tofu pieces.
  • When tofu begins to brown, dust with onion powder.
  • Add soy sauce and keep ingredients moving. If you like the tofu more crispy, cook it a bit longer. Add more or less soy sauce as you like.
  • Remove from heat.  Put tofu pieces on a plate with paper towel.

To make the soup

  • In the wok, turn heat back on. I don’t mind that a bit oil remains from cooking tofu. When the wok is hot add sweet onion, galangal, lemongrass, hot chilis in oil, and veggie stock, and stir.
  • When the stock comes to a boil, turn down to very slow boil, just above simmer. Add mushrooms, chilis and soy sauce. Taste the soup. Add more or less soy sauce as you like.
  • Almost ready to turn the heat off. Add kaffir lime leaf shards, green onion, cilantro and fresh squeezed lime juice.

To serve

Serve Tom Yum Hed with rice or noodles. Have chili sauce on the side.

Enjoy!

Khao Man Tau Hu – Seasoning Tofu on Rice

Khao Man Tau Hu - Seasoning Tofu on Rice2- thaiveggiewithb

Khao Man Tau Hu (tofu), my vegan version of a well-known dish in Thailand. I cooked the tofu briefly in water, seasoned with soy sauce and onion powder. Served it with rice cooked in veggie broth. Seasoned to individual taste with a sauce made of ginger, chilis, garlic, bean paste(I used miso), fresh squeezed lime juice and soy sauce.

Ingredients

For cooking the rice

  • 1 cup jasmine rice
  • 1 tbsp olive oil
  • 2 garlic cloves, smashed
  • 2 ginger slices, sliced thin
  • pinch of salt
  • 2 cups, veggie broth

For cooking the tofu

  • 1/2 block firm tofu, slice thin
  • 1/2 tsp, onion powder
  • 2 cloves garlic, smashed
  • 1/2 tsp soy sauce

For cooking seasoning sauce

  • 1-2 chilis, sliced thin or smashed with mortar and pestle
  • 2 cloves garlic, minced or smashed with mortar and pestle
  • 1/2 tsp miso (fermented bean paste)
  • 1/2 tsp onion powder
  • 1 tsp soy sauce
  • 1 tsp ginger, minced
  • 1 tsp fresh squeezed lime juice

Preparation

To cook the rice

  • Wash and rinse the rice. In a pan add olive oil, turn heat on to medium. When oil is hot, add garlic, ginger and rice, stir and mix well. Cook until the fragrance rises and remove from heat.
  • In a pot bring veggie stock to a boil, add the cooked rice. Mix rice well with broth and cook until it boils again. Turn heat down low and cover. Cook until the broth is absorbed, that is, the rice is cooked.

To cook the tofu

  • In a shallow pan, bring 1/2 cup water to boil. Add tofu slices, garlic and onion powder, soy sauce.
  • Simmer 5 to 7 minutes. Turn heat off and remove tofu slices to a plate.

To prepare seasoning sauce

  • In a mixing bowl add soy sauce, lime juice, chilis, garlic, onion powder, ginger and miso.
  • Mix ingredients well. You can also use sweet pepper instead of chilis if you like the sauce milder. I also like to add 1/2 cup of veggie broth to the sauce — makes my seasoning a bit saucy.

To serve

Serve rice with tofu pieces. Add sauce according to individual taste. A plate of fresh veggies goes well as an accompaniment.

Enjoy!

Eggplant – Summer Salad

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For those who love eggplant, this dish might be what you’ve been looking for. This salad is really nice as part of the meal or as a starter. It’s easy to make and delicious, with a nice ting from fresh lime juice and accents of cilantro, green onion and fresh chilis.

Ingredients

  • 1 big eggplant
  • 1-2 tbsp soy sauce
  • 1-2 fresh squeezed lime juice
  • 1-2 chilis, or 1/2 sweet pepper (for less spicy) cut to small pieces
  • 1/3 whole sweet onion or 2 shallots, chopped
  • 1 stalk green onion, chopped
  • 1-2 stalks cilantro, chopped

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Preparation

  • Turn oven to broil and cook eggplant for 15-20 minutes until eggplant softens
  • While the eggplant is cooking, prepare the seasoning sauce. In a mixing bowl add soy sauce, lime juice, chilis and sweet onion. Mix well.

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  • When the eggplant is ready, turn off and remove from oven. When eggplant has cooled, peel off the skin; it should come off easily. With your hands pull the meat of the eggplant off in long strips.
  • Lay the eggplant strips on a plate and ladle the seasoning sauce over it. Top with chopped green onion and cilantro.

Serve

Serve with rice or noodles.

Enjoy!

thaiveggiewithb fresh veggies -farmers market

Golden Crispy Spring Rolls

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Crispy golden brown spring rolls stuffed with veggies and glass noodles. They’re tasty and fun to prepare. They make a good snack or appetizer for gatherings with friends and family. And a nice side dish.

Ingredients

– 1 cup olive oil

– 1/2 cup sweet onion, chopped fine

– 2-3 cloves garlic, minced

– 1/2 cup sweet pepper, chopped fine

– 1/2 cup carrot, chopped fine

– 1/2 cup cabbage, chopped fine

– 1/2 cup mushroom, chopped fine

– 1 cup glass noodles, soaked and drained

– 2-3 tbsp soy sauce

– 1 tsp fresh squeezed lime juice

– a pinch of black pepper

– 8-10 wrappers

Directions

To make the stuffing:

In a sauce pan, add 1 tsp oil, turn heat to high. When the oil is hot add sweet onion and garlic and turn down heat to just above medium. When the fragrance of cooking onions rises, add sweet pepper, carrot and cabbage. Keep ingredients moving.

Then add mushroom and follow with glass noodles. When the noodles soften, add soy sauce, lime juice and a pinch of black pepper. Remove from heat.

Golden Crispy Spring Rolls1 - thaiveggiewithbTo make the rolls:

When the stuffing is cooled off. Scoop a small mound of the stuffing on a wrapper and fold up sides. Then roll the wrapper over the contents, forming a closed tube. Do this until you’ve used up the stuffing and wrappers.

On the stove top, pour the remaining oil into a pan. When the oil is hot, drop in the rolls — in my wok, 3-4 rolls at a time works best. Turn the rolls frequently; do not let them cook unevenly. When the rolls turn golden brown and crispy, take them out and lay them on a plate.

 
 

To serve

These go nicely with sweet and sour sauce. Great for a party, home entertainment, or to complement the main course.

Enjoy!

Summer Cucumber Salad

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This cucumber salad is filling and filled with a nice variety of fresh and local veggies. A squeeze of fresh lime juice add a terrific ting to the dish.

Ingredients

  • 2 cucumbers, peeled and sliced
  • 1/2 block tofu, sliced thin
  • 2-3 tbsp olive oil
  • a quarter of a sweet onion, julienne cut
  • 1/4 cup sweet pepper and/or 1-2 chilis for extra heat, chopped
  • 6 fresh mint leaves
  • 1 stalk green onion, chopped
  • 4-5 cherry tomatoes, cut into chunks
  • 2-3 tbsp fresh squeezed lime juice
  • 2-3 tbsp soy sauce

Preparation

  • In a sauce pan add oil and turn heat on high. When oil is hot, add tofu. Turn heat down to med-high to med and cook until tofu turns golden brown and crispy. Remove from heat and set aside.
  • In a small mixing bowl, mix soy sauce and fresh squeezed lime juice. Add ingredients, stir and mix well.
  • Fill a mixing bowl with cucumber, tomato, onion and sweet pepper (and optional chilis) and mint leaves. Mix contents well. Pour sauce over the salad and top with tofu and green onion.

Serve

Serve with rice and fresh veggies or simply as is. A great salad or snack.

Enjoy!

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