This weekend and upcoming week will surely be hectic for everyone preparing for the holidays. I've been doing some last minute chores today and suddenly realized I had skipped lunch. 💀
Since I knew I couldn't starve in the name of gift wrapping, I whipped up a single serving of peanut noodles and decided to share the recipe with you! It's a quick and easy meal or snack for when you're home alone or just in the mood for some noods. I'm always up for noods. 😁
These noodles are creamy yet light at the same time. They can be oil-free, in fact, if you omit the sesame oil garnish. I love the taste and aroma of sesame oil, so I drizzled a little on my plate after cooking everything. If you wish to make this dish without the oil, the sauce will still be decadent and satisfying while also providing you with protein. For the noodles, I used brown rice with green tea from Star Anise Foods. I love their products. Some of their noodles come with soup base, which I think is genius for a quick weeknight meal. I also love their name...so cute! ☺️
Peanut Noodles for One
Yield: 1 serving
Free from: Gluten, Refined Sugar*, Oil-free option
Quite simply, I thought this meal would look fabulous in black and white, as well as in color. These ingredients jumped to my mind when I saw this prompt so I ran with it.
This is a quick blog post, as it's mainly about the picture!
The recipe follows if you'd like to make some at home. The croquettes are a winner, I must say! If you don't want to fry them, you can try baking them, but I cannot vouch for the results. I would maybe oil them a tad just do they don't burn. The vegetable broth I've included is just to give the noodles a slightly soup-y texture, so it's optional. Enjoy!
Forbidden Ramen and Black Bean Croquettes
Today's prompt is "favorite food", which, if you've ever seen my first year participating in Vegan MoFo, you would know is Japanese Food!
I love to cook Japanese inspired dishes that combine the American hodgepodge, often unorganized style of cooking with traditional ingredients and simple flavors. I love food that is prepared in a minimal way that emphasizes the individual ingredients. Although, sometimes I like to get complicated when I bake. 😅
This dish is a rendition of one of my favorite college breakfasts: an omelette on top of rice with some vegetable. I love eating out of bowls...the act of digging into my food is appealing some how. I bought eggs quite a lot in college since I was poor and a vegetarian still. Now, I usually substitute tofu for eggs and it suits me perfectly fine. I made my tofu a little more robust so I could fry it into an omelette shape. The result is nice savory croquette of "egg" like flavor and texture, although it is much drier than an omelette would be. It's still delicious!
I sauteed some white button mushrooms on the side for a meaty addition that offers protein and earthy flavor. My grandmother always made her omelettes a little sweet by adding a pinch of sugar and soy sauce to her eggs before she cooked them. I added a little mirin into the mushrooms, which create a wonderful sauce in the pan as they cook. For an interesting depth of flavor, spoon some of the sauce onto your rice for a finishing touch. It's a wonderful departure from your generic tofu scramble and toast. 🤓🍳🍞
Japanese Omelette with Sauteed Mushrooms
Fusion food day is here!
Last year, I made some risotto with a Mexican twist. It was quite magical. For some reason, I can't stay away from that theme so here I am again. I'm fusing the burrito and spicy chipotle flavor with the Philly staple: the cheesesteak.
Cheesesteak was always something I disliked, even when I ate meat. The ones they served in elementary school for lunch always put me off...something about the gross fake cheese. 😖
Now, I figured I should give cheesesteak another go, but with some conditions: no cheese, no steak. Sounds great! 👍 I replaced the steak with nutritious portabella mushrooms. You can also use a vegan meat substitute if you like. I tried to keep this recipe as clean and healthy as possible. I also love the meaty and earthy taste of mushrooms. I can't get enough of them.
The cheese sauce is made with sweet potato for extra flavor and nutrition. I think it makes a wonderful counterpart to the spices in the mushrooms. I wrapped the whole mess up in a gluten free tortilla. This would also be wonderful on bread...or on rice...or any old way, really.
Dig in and try to forget about the election. I know I haven't, but this food might help me get there a little. 😜🌶🌯🍄
Chipotle Portabella Cheesesteak Burritos
Free from: gluten*, refined sugar
Yield: About 3-4 servings
Sweet Potato Cheese Sauce Ingredients
Today's recipe is a simple one that I love. I almost never make Korean inspired food. I also can't really go out to get it since Korean restaurants are typically not vegan friendly. When I was younger, I ate at a few Korean BBQ restaurants with my family. One of those restaurants was in Japan, believe it or not! There was a big beautiful yellow lab parked outside to greet customers. She was their mascot and the inspiration for their name, too.
My favorite part about Korean BBQ is the marinade, which is the case for many people, I would assume. For those who eat meat, they may feel differently. I took the simple yet flavorful marinade and slathered it on some tofu for a quick and absolutely delicious meal. No need for meat here. 😉
I served the tofu with some rice and pajeori. Pajeori is a dish I had never heard of before. It's a beautiful salad of julienned scallion and spiced with Korean chili flakes. If you don't have the Korean variety, just substitute regular dried chili flakes.
I cooked my tofu in a pan with some coconut oil. You can absolutely bake or grill it for a sightly charred effect. I wish I could grill mine, but it is quite chilly where I live! (Also, no grill. 😅
Any way you cook it, give it a try! Tofu is good any way you cut it, so spice it up next time you need a quick meal. Let's begin a love affair with Korean food together! What d'ya say? 😍🌶🍚
Korean BBQ Tofu with Pajeori
Free from: gluten, nuts, refined sugar
Yield: about 4 servings
Adapted from My Korean Kitchen
This is my very first food blog! I post revised conventional recipes of foods that I hold near and dear to my heart. My cooking here is all gluten-free and cruelty-free, but full of flavor and comfort.