Kale, Carrot, and Tofu Curried Fried Rice February 7, 2012Posted by Angela @ Making Food for Friends in dairy free, dinner, vegetarian.
Tags: cooking, curry, kale, recipe, rice, vegetarian
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I love the Instagram app on my iPhone. I check it all the time to see and share pictures with friends (my user name is apilchak). 9 times out of 10, the pictures I share are of Emitt, but sometimes I throw a food picture in there, too. This month, I’m doing a “photo a day” challenge where every day you have to post a picture of some pre-determined subject matter. Last night’s subject was “dinner.” Easy enough. This is what I made, and posted, and a few people asked for the recipe, so I thought I’d put it up here!
This comes together really quickly if you have the rice pre-cooked. I usually cook the rice in the morning while I’m getting ready for work. That way, it’s pre-cooked and cooled (which is what you want when making fried rice) when I get home from work. Also, what makes this rice SUPER easy is using a bottled sauce, either curry or peanut. If you have the time and inclination to make your own curry or peanut sauce, it’d probably be even better, but I’m lacking in the time department these days. I usually use one of these:
The two curry sauces are from Trader Joe’s and the peanut sauce is my favorite bottled peanut sauce, the San-J brand. So now that you know my dirty secret (bottled sauce instead of fresh!), here’s how I made the rice.
Kale, Carrot, and Tofu Curried Fried Rice
3 cups cooked and cooked brown rice
15 oz firm tofu
1 bunch kale, cleaned and chopped
3 medium carrots, shredded
A few shakes of soy sauce
2 t. golden mountain sauce (can use soy sauce if you don’t have golden mountain)
1/2 cup curry sauce (I’ve used the red and yellow curry sauces from TJs)
Sesame seeds, sriracha, etc to top
Dice the firm tofu into small cubes. Saute the cubes in olive oil in a large pan (I use my largest skillet for this) until golden, about 10 minutes. When the tofu is nice and crispy, add a few shakes of soy sauce to the pan to lightly coat the tofu.
Add the cleaned and chopped kale and shredded carrots (I grate mine with the box grater) to the pan with the tofu. Saute them together for 2 minutes or so, then add the rice. Stir fry everything together for 3-4 minutes, add the curry (or peanut) sauce and golden mountain (or soy) sauce. Continue cooking until everything is heated through and some of the rice grains get a nice crisp to them.
In a separate, small pan, scramble two eggs and throw the eggs in with the cooked rice in the large pan. Top with sesame seeds (I use black and white) and sriracha before serving.
Don’t Call It a Comeback: Slow Cooker Vegetarian Chili February 6, 2012Posted by Angela @ Making Food for Friends in dairy free, good for a group, quick meal, soup, vegan.
Tags: chili, recipe, vegan, vegetarian
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Oh, hi. Long time no recipe. I almost don’t want to post this because it’s been SO long since I posted a recipe, and this is just a chili recipe. With an iPhone photo, taken of chili leftovers in the kitchen at my work. It’s not glamorous or exotic or even all that exciting, but it is good, and that’s what counts with food, isn’t it? I use this blog a lot as my own personal recipe collection, and even if it’s not the most exciting recipe in the world, it’s one I will want to make again, so I’m putting it here for safekeeping, and for sharing. Because you can never have enough chili recipes! I made this last night for three non-vegetarians and everyone devoured it. It’s a keeper for sure, and super easy, which is my main criteria for recipes these days. I was able to get it in the slow cooker in about 5 minutes time, and let it simmer there for the better part of the afternoon until it was time for dinner.
Next time, I’ll try to come back with something a little more interesting—but no promises!
Slow Cooker Vegetarian Chili
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can fire-roasted diced tomatoes, undrained
1 cup frozen corn
½ small can tomato paste
1 small can diced green chiles
½ onion, chopped and sautéed
½ red pepper, chopped and sautéed
½ green pepper, chopped and sautéed
1 cup water
1.5 tablespoons chili powder
1.5 tablespoons cumin
1 tablespoon oregano
2 tsp smokey salt
Saute your onion, red pepper, and green pepper in a little olive oil until tender. Throw everything in a slow cooker and simmer on low for at least 3-4 hours. Taste for spice level—as made, this is not a spicy chili but you could easily up the spice factor with some cayenne or hot sauce.
Topping suggestions: diced avocado, sour cream, tortilla strips, shredded cheese. The more, the better!
Veggie Pasta Salad with Peanut Soy Sauce August 19, 2011Posted by Angela @ Making Food for Friends in dairy free, quick meal, vegan, vegetarian.
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What’s this??!!? A new post! If you didn’t know, I gave birth to a beautiful baby boy a little over a month ago. You can follow his adventures on Hey Emitt! if you so choose. Between caring for a newborn and following a new diet (I had to cut out dairy because it was giving Emitt all sorts of tummy trouble; you can read about it here), I have been really, really bad about cooking anything new. It’s been a little tough figuring out dinners that Ryan and I will both want to eat. For my part, I’ve been living mostly on cereal and almond milk, toast with peanut butter and jelly, hummus, granola bars (thanks to my friend Grace who made me a big batch of amazing granola bars!), vegan cookies (thanks to my sister-in-law and mother-in-law), pasta, quinoa, rice and beans, avocados, spinach salads, and fruit. I’m also a little addicted to this vegan ice cream and will probably buy out the stock at our local natural foods store.
Still, I feel like I’ve been mostly just getting by rather than really enjoying food lately. If I had more time, I would love to cook some delicious vegan meals and try new things out but until we get into more of a routine over here (or until Emitt can chill in his baby carrier for more than a few minutes), it’s mostly eat-what-you-can-grab, although we have slowly been making some better meals (pizza, polenta lasagna, and kale chickpea casserole all translate well to vegan form if you use a little Daiya cheese in place of the mozzarella in the original recipes) in both vegan and with-cheese options. I unearthed two small glass Pyrex mini casserole dishes in our cabinet this week that are perfect for making two small separate servings.
Until yesterday. My next-door neighbor brought by a container of freshly picked veggies from their family garden. A nice-sized cucumber, a few carrots, two green peppers (which went into fajitas!), and a bunch of super sweet cherry tomatoes. Every time I have a cucumber in the house, my first thought is to make sesame noodles. Every time. I love cold pasta with sesame sauce, and I wanted to make a variation on that using the rest of the veggies and some odds and ends I had in the house.
It turned out really well and gave me three nice meals to look forward to. I ate it when I first made it warm, and then ate it cold for lunch the next two days, and both ways were tasty. If I wasn’t watching what I was eating for Emitt, I would’ve dressed it up with some sriracha, but for the spice-intolerant, this was a good meal!
Veggie Pasta Salad with Peanut Soy Sauce
8 oz dried pasta
1/4 cup peanut butter (smooth or crunchy, whatever you like)
1/8 cup soy sauce
1/8 cup rice vinegar
1/8 cup hot water
1 tsp fresh ginger (optional)
A little sriracha (optional)
Vegetables: I used one cucumber, a few small carrots, some cherry tomatoes, and green onions. Improvise with what you have!
Bring a pot of water to a boil. While you are boiling the noodles, prepare the sauce and chop the veggies. To make the sauce, mix the peanut butter, soy sauce, rice vinegar, hot water, ginger, and sriracha until smooth. Chop up the veggies, and mix well with the sauce and cooked pasta.