Posts Tagged ‘peppers’

coconut pad thai

In culinary experiments, dinner, easy weeknight meals, ethnic food, lunch, vegetarian on 10.07.11 at 6:14 pm

this is definitely not your average pad thai. did the coconut & pistachios give it away? :)

in the spirit of culinary experiments — and in appreciation of fusion cuisine — i thought i’d add a tropical twist to this pad thai with some light coconut milk and crushed pistachios. tasty, indeed. not too shabby for my first go at cooking pad thai.

the prawns & the coconut:
– heat up 2 tsp extra-virgin olive oil in large wok on medium heat
– add 2 sprigs of green onions (rooted stems removed, rough chop into sliced rounds)
– add 1.5 cups raw prawns (deveined, deshelled) to wok
– season w/ ground black peppercorns
– add a dash of sea salt
– add 1/2 can light coconut milk
– sauté prawns & stir ingredients for 1-2min until partially cooked

the tofu & veggies:
in the same wok, add the following ingredients to the prawns:
– 1/2 orange bell pepper (pitted, sliced)
– 1/2 yellow bell pepper (pitted, sliced)
– 1/3 green zucchini squash (sliced rounds)
– 1/3 yellow zucchini squash (sliced rounds)
– season w/ ground black peppercorns
– sauté for 1-2min & stir regularly
– then add 1 cup raw tofu (chopped into bite-sized chunks)
– add 1/8 cup fresh cilantro (stems removed, rough chop) to wok
– stirfry ingredients together in wok until coconut milk is well combined

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chipotle chickpea & tofu flatbread

In baking, culinary experiments, dinner, easy weeknight meals, leftovers, lunch, snacks, tapas, vegan, vegetarian on 09.16.11 at 8:04 pm

feeling a sense of déjà-vu? ditto. if you’re thinking to yourself, ‘um, i think this gal needs to get some groceries.’, you’re right. clearly, i’m repurposing leftover ingredients from last night’s dinner. call it boring, or call it clever. ;)

i thought i’d get inventive with making pizza… without cheese. (yes, a grocery run is on the to-do list this weekend. ;) here’s the skinny on my chickpea flatbread culinary experiment…

– preheat oven to 400F

prep the toppings:
– 1/2 can of chickpeas (drained, blended until smooth like hummus)
– 1/8 cup peppadew peppers (sliced)
– 1/2 red bell pepper (cored, sliced)
– 1/2 cup organic raw tofu (sliced into bite-sized chunks)
– 1 cup fresh organic arugula

prep the dough:
– sprinkle some whole-wheat flour on a clean surface before rolling out the fresh pizza dough (i bought some fresh from the bakery.)
– using a rolling pin, flatten out the dough into a thin, round pie
– sprinkle some more flour on the dough pie, flip over before applying the rolling pin again
– place the prepped dough pie on a pizza stone (at room temperature) or a lightly-greased, round baking pan

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chipotle tofu & chickpea salad

In appetizers, culinary experiments, dinner, easy weeknight meals, lunch, spa food, vegetarian on 09.15.11 at 10:49 pm

i guess that’s the way the [chipotle tofu & chickpea cake] crumbles.

so i had grand plans of making homemade veggie-cakes, after a little culinary inspiration during a lunchtime convo at the office today. think: crabcake, minus the crab, plus tofu & chickpeas. good in theory; a bit of a scramble in practice.

chipotle tofu & chickpea mixture:
mix the following ingredients together in a large prep bowl until well combined:
– 1/2 can organic chickpeas (drained)
– organic raw tofu (diced)
– 2 medium eggs (whisked)
– 2 tbsp extra-virgin olive oil (evoo)
– 1 tsp chipotle blend  (combo of spices incl chipotle powder, ground paprika, cumin, coriander, granulated onion, garlic powder)
– 1/4 cup peppadew peppers (diced)
– 1/8 cup red peppers (diced)
– 1/4 cup breadcrumbs (crushed in mortar & pestle)

the non-cakes:
– heat up 1 tbsp unsalted butter in a large saucepan (note: i ran out of evoo, so i substituted the evoo w/ butter.)
– add 2 medium mounds of the tofu & chickpea mixture and flatten to form patties in pan

so this is where the veggie-cakes went awry…
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