Sesame-crusted tofu with spicy peanut dressing, panko-stuffed Asian mushrooms.

It annoys me how I end up stuck in the font of the copied and pasted recipes.  But to be honest that is the least of my concerns.  I made this tonight and SHEEEEEEYIT (I have been watching The Wire) it was kickass.  I didn't have any Sriracha so just used sweet chilli sauce for the peanut dressing.  I also topped with fresh coriander and chopped tamari almonds OH WHY NOT IT IS MY 'CORNER'.

For the mushrooms I used Portobello instead of button because who needs that cute Mickey Mouse mushroom shit when you can go 'large style' now excuse me while I buy a gun.

Sesame Crusted Tofu Salad with Spicy Peanut Dressing

 

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Prep time

1 hour

Cook time

10 mins

Total time

1 hour 10 mins

 

Serves: 3-4 salads

Ingredients

marinated sesame tofu:

• 1 block extra firm tofu packed in water
• 2 cloves garlic, smashed
• 2 tablespoons toasted sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons seasoned rice wine vinegar
• 1 teaspoon crushed red pepper flakes
• ¼ cup toasted sesame seeds
• 1½ tablespoons black sesame seeds

spicy peanut dressing

• 2 tablespoons peanut butter
• 1 tablespoon soy sauce
• ½ tablespoon toasted sesame oil
• 1 tablespoon seasoned rice vinegar
• ½ tablespoon sriracha hot sauce
• ½ teaspoon honey
• 1 tablespoon water

additional ingredients:

• mixed greens
• 3-4 tablespoons roasted unsalted peanuts
• 3-4 tablespoons scallions, sliced thin

Instructions

1. Press as much water out of the tofu as possible. Slice into square cubes.
2. Add the garlic, toasted sesame oil, soy sauce, vinegar, crushed red pepper flakes and cubed tofu to a large plastic bag (do not add the sesame seeds or dressing ingredients). Seal and chill in the refrigerator for 30 minutes to an hour.
3. While the tofu is marinating, whisk together the spicy peanut dressing ingredients and set aside.
4. Mix together the toasted and black sesame seeds in a small bowl. Dredge each piece of tofu in the sesame seeds (I only dredged two sides).
5. Heat a large nonstick pan over medium low heat. You can add a small amount of oil or cooking spray but the sesame oil in the marinade should prevent sticking. Add the tofu and allow it to brown a bit before flipping sides. Periodically swirl the tofu around and keep an eye on the heat to make sure the sesame seeds don’t burn. It should take several minutes per side.
6. Serve the tofu over mixed greens. Top each salad plate with peanuts and scallions to taste (1-2 tablespoons each per salad is a good estimate).
7. Drizzle spicy peanut dressing over salad and serve.

Ingredients:

Serves: 10Yield:
20
mushrooms Units: US | Metric
22 white button mushrooms, cleaned
1 tablespoon peanut oil
3 garlic cloves, minced
1 cup water chestnut, finely diced
3 tablespoons rice wine vinegar or 3 tablespoons mirin
1/2 teaspoon salt
1/2 teaspoon white pepper
1 1/2 cups panko breadcrumbs
1 tablespoon toasted sesame oil, plus extra for greasing the pan and garnish
8 tablespoons water
1/2 cup scallion, finely chopped, plus extra for garnish
3 tablespoons toasted sesame seeds
Directions:

1
Preheat the oven to 350°F.
2
Remove the stems from the mushrooms.
3
Chop up the stems and two(2) of the whole mushrooms and set them aside.
4
Preheat a large skillet over medium heat. Pour in the peanut oil and sauté the chopped mushroom for about 3 minutes, until some moisture has released.
5
Add the diced water chestnuts or daikon and cook for 5 more minutes, stirring often. Add the garlic and cook for a minute longer.
6
At this point, lots of moisture should be released from the mushrooms.
7
Add the rice wine vinegar or mirin, salt, and white pepper, and cook for about 2 minutes.
8
Turn off the heat and add the panko in 1/2-cup batches and stir, alternately adding the sesame oil until all the bread crumbs are moist.
9
If needed, add a coiple tbsp of water if panko seems overly dry.
10
The mixture should be crumbly but, when you press some between your fingers, it should hold together.
11
Mix in the scallions and adjust the salt to taste.
12
Grease a baking sheet with a little sesame oil.
13
Stuff each mushroom with the filling and place on the baking sheet.
14
To stuff them, place a little of the filling into the mushroom crevice and then add another tablespoon on top of that, pressing firmly to form a mound.
15
Bake for 20 minutes.
16
To serve, sprinkle the toasted sesame seeds over the mushrooms and drizzle with a little sesame oil, if desired.
17
Garnish with extra chopped scallions.

Read more: <a href="http://www.food.com/recipe/panko-stuffed-mushrooms-asian-style-279357?oc=linkback">http://www.food.com/recipe/panko-stuffed-mushrooms-asian-style-279357?oc=linkback</a>

Cauliflower and couscous salad with portobello mushrooms and barbecue tofu.

This was a perfect dinner.  I can't write capital letters in this font.  Oh fuck that.

warm cauliflower & israeli couscous salad

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4

A warm couscous salad made with roasted cauliflower and kalamata olives.

ingredients

• olive oil mister or cooking spray
• 1 medium head cauliflower, broken into florets
• 1/2 c. pitted and halved kalamata olives
• 1 c. Israeli (pearl) couscous
• 1/4 c. chopped parsley
• 2 tbsp. extra-virgin olive oil
• 2 tbsp. fresh lemon juice
• salt + pepper to taste

instructions

1. Preheat oven to 400 degrees.
2. Spray rimmed baking sheet with olive oil or cooking spray. Place cauliflower florets on baking sheet; spray with additional cooking spray and sprinkle with salt to taste. Bake for 20 minutes, then stir in kalamata olives. Cook for 15-20 minutes more or until cauliflower is beginning to turn golden brown and olives have started to shrivel.
3. While cauliflower is roasting, bring water to a boil in a medium saucepan over high heat. Stir in Israeli couscous; return to boil. Reduce heat to low, cover, and simmer for 10 minutes, or until water is absorbed. (Keep an eye on the couscous as it cooks--if you overcook it, it will stick to the bottom of the saucepan!)
4. Combine cauliflower and olives, couscous, and parsley in a large bowl. In a small bowl, whisk together olive oil and lemon juice. Pour dressing over salad and stir to coat. Add salt and pepper to taste. Serve warm.

1.  portobello mushrooms, stems removed
   For the marinade:
   1/2 cup dry white wine
   2 tablespoons tamari or soy sauce
   2 tablespoons balsamic vinegar
   1 tablespoon olive oil
   4 cloves garlic, minced
   For the sandwich:
   4 nice sized pieces foccacia bread
   A few handfuls baby arugula
   Slices of sweet onion (like walla walla or vidalia)
   Slices of tomato
   A little vegan mayo
   Place the portobellos gills up in a rimmed baking sheet.
   Mix all the marinade ingredients together and spoon over the portobellos. Let marinate for at least half an hour, spooning marinade back onto the mushrooms every ten minutes or so.
   
   Grease up your grill with olive oil and preheat over medium/high. It’s important to keep some oil nearby for brushing the grill through out the cooking process. You can use a grill brush for it, or a paper towel wadded up and grasped in your tongs. You can also use a spray bottle of oil.
   Place the mushrooms gill side up on the grill. Close lid and let mushrooms cook for about 5 minutes, lifting the lid to baste shrooms with marinade every few minutes. Use tongs to turn the mushrooms 90 degrees to make cross hatched grill marks; cook for about 3 more minutes. Flip mushrooms over and cook for about 3 more minutes. Your cooking time may vary depending on the size of your portobellos and the temperature of your grill. You know the mushrooms are done when you press on the center with tongs (where the stem used to be) and it’s very soft and juicy.

BAKED BARBECUE TOFU

Serves 4

1 pound (450g) tofu, drained and pressed, cut widthwise into eighths
2 tablespoons peanut oil or your favorite cooking oil
1 teaspoon soy sauce
1 recipe backyard barbecue sauce(or use store-bought barbecue sauce)

Preheat the oven to 350 F (175 C).

In a 9 x 18-inch (23cm x 45cm) (preferably glass or ceramic) baking pan, dredge the tofu in the peanut oil and tamari to coat on both sides. Bake for 15 minutes, then flip the slices and bake for 15 more minutes.

Meanwhile, prepare the barbecue sauce.

When the tofu is done baking, pour the sauce over it, smothering it all over. Return the pan to the oven and bake for 15 more minutes. Remove from the oven and serve.

Mixed mushroom risotto.

I hear Donna Hay is terribly 'difficult' but WHO CARES WHEN SHE CAN THROW TOGETHER A RISOTTO LIKE THIS.  This is hands down the best risotto I have EVER made.  I threw some peas in and topped with toasted hazelnuts.  

As I was eating I kept looking around the kitchen expecting applause.  True story.

mixed mushroom risotto

• 10g dried porcini mushrooms
• 1½ cups (375ml) boiling water
• 1 tablespoon olive oil
• 20g butter
• 1 leek, trimmed and sliced
• 2 cloves garlic, chopped
• 2 cups arborio or other risotto rice
• 4 cups (1 litre) beef stock
• ½ cup (125ml) dry red wine
• 550g mixed fresh mushrooms (portobello, swiss brown, shiitake)
• 2 teaspoons olive oil, extra
• sea salt and cracked black pepper
• 1 tablespoon chopped flat-leaf parsley leaves

Soak the dried mushrooms in the boiling water for 15 minutes. Strain, reserving the liquid, and finely slice the mushrooms. Set aside. Heat a large saucepan over medium heat. Cook the oil, butter, leek and garlic for 6 minutes or until soft and golden. Add the rice and cook, stirring to coat the grains, for 2–3 minutes or until translucent. While the rice is cooking, place the stock, wine and porcini liquid in a saucepan over medium heat. Cover and bring to a slow simmer. When the rice is translucent, add the stock mixture 1 cup at a time, stirring continuously until each cup of stock is absorbed and the rice is al dente (around 25–30 minutes). While the risotto is cooking, cut any of the larger fresh mushrooms in half or in thick slices. Heat the extra oil in a frying pan over medium heat and cook the mushrooms for 4–5 minutes or until tender and golden. To serve, stir the mushrooms, salt, pepper and parsley through the risotto. Sprinkle with parmesan cheese if desired and serve immediately. Serves 4.

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Grain salad, marinated fried tempeh, roast capsicum.

Well look, it's country livin' and all I can do is cook like a mofo.  The grain salad is courtesy of the wonderful Hellenic Republic.  I topped with garlic tahini instead, and used burghul instead of freekah as the effing organic shop isn't open Sundays WHY.

This was delicious in every way.  I swear. x

Ingredients

1 bunch coriander, chopped
1/2 bunch parsley, chopped
1/2 red onion, finely diced
1 cup freekah (or cracked wheat or quinoa)
1/2 cup Puy lentils
2 tbsp toasted pumpkin seeds
2 tbsp toasted slivered almonds
2 tbsp toasted pine nuts
2 tbsp baby capers
1/2 cup currants
Juice of 1 lemon
3 tbsp extra virgin olive
Sea salt to taste
1 pomegranate, deseeded, to serve

Dressing
1 cup thick Greek yoghurt
1 tsp cumin seeds, toasted and ground
1 tbsp honey

Method

Blanch freekah and lentils separately in boiling water until both just cooked.

Drain well and allow to cool.

Mix the yoghurt, ground cumin and honey until combined.

In a medium bowl, place the coriander, parsley, red onion, freekah, lentils, toasted nuts, capers, currants, lemon juice and olive oil. Mix well and season to taste.

Place into serving dish and top with cumin yoghurt and pomegranate seeds.

Basic Marinated Tempeh

• 2tablespoons apple cider or rice vinegar (apple cider is my preference)
• 2tablespoons soy sauce or tamari
• 2tablespoons water
• 1teaspoon grated or minced ginger root
• 1teaspoon toasted sesame oil
• 8ounces tempeh, sliced into thin strips (about 1/4 inch or a little less)
• 2teaspoons coconut oil (optional, for frying)
• • 1 large red capsicum, quartered, deseeded
  • 1 large green capsicum, quartered, deseeded
  • 1 large yellow capsicum, quartered, deseeded
  • 1 small fresh red chilli
  • 1/2 small (about 50g) red onion, thinly sliced
  • 2 tablespoons chopped fresh continental parsley
  • 2 tablespoons sherry vinegar
  • 3 teaspoons extra virgin olive oil
  • 1 large garlic clove, crushed
  • Salt & freshly ground black pepper

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  • Method
  • Notes

  1. Step 1
     Preheat grill on high. Place capsicum quarters skin-side up on the grill tray with the chilli. Cook under preheated grill, turning chilli occasionally, for 8-10 minutes or until skin is charred and blistered. Transfer to a heatproof bowl, cover with a plate or foil and set aside for 10 minutes (this helps lift the skin). Peel the skin from the capsicums and chilli. Cut the capsicum flesh into thin strips and finely chop the chilli.
  2. Step 2
     Combine the capsicum strips, chilli, onion, parsley, vinegar, oil and garlic in a medium bowl. Season with salt and pepper, and toss well to combine.
  3. Step 3
     Cover with plastic wrap and place in the fridge for 6 hours or overnight to marinate. Bring to room temperature and mix gently before serving.

Lemon-herb tofu, kale and white beans, tomato caper couscous.

City girl just mowed a lawn, so I am covered in grass and feeling pretty good about the world.  I may or may not have done a triumphant fist pump when completing the task.  Look, life has been fairly shitty of late so allow me these small rural victories.

Cooked this for my friend and neighbour last night.  Then we played Quiddler and watched The Artist. Despite everything I am finding happiness.

Lemon Herb Tofu

Fantastic lemony flavor, and the salty edge of the soy sauce somehow bakes out. Excellent on pasta or salad.
This one can be baked uncovered.

• 1 cake firm tofu (about 16 oz)
• 1/4 cup lemon juice
• 3 Tbsp soy sauce
• 2 Tbsp olive oil
• 2 tsp dried herbs such as rosemary, dill, or oregano (I use 1 1/2 tsp rosemary, plus 1/2 tsp oregano)
• 1/4 tsp black pepper
• 2-3 garlic cloves, minced (optional)

White beans and kale

Servings: 4

Ingredients

3 tablespoons olive oil
¼ cup celery, chopped fine
¼ cup fresh tomato, chopped
2 cups cooked and drained cannellini beans (or any white beans)
1 head kale, de-stemmed and coarsely chopped
¼ cup chopped sundried tomatoes reconstituted in olive oil
3 tablespoons nutritional yeast flakes
1 teaspoon red chili flakes
¼ cup vegetable broth or water
 salt and pepper to taste

Directions

In a frying pan, sauté celery in olive oil over medium heat, stirring frequently. Let cook about 5 minutes until tender and add chopped fresh tomato, vegetable broth, and white beans. Cover and reduce heat, letting simmer for another 5 minutes.

Now is a good time to prepare your kale.

Add nutritional yeast, red pepper flakes, and kale, mixing well. Cover and cook until kale is wilted and bright green—being careful not to overcook it. Add chopped sundried tomatoes and stir well.

TOMATO CAPER COUSCOUS

Ingredients

28 oz can diced tomatoes
1 1/2 cups whole wheat couscous (uncooked)
2 tbs. olive oil
1/2 tsp. salt
1 tsp oregano
1/4 tsp ground cloves (optional)
Generous pinch cayenne pepper
2 tbs capers, drained

Directions

In a medium bowl, strain the juice from the tomatoes to measure 1.5 cups of juice, squeezing as much as possible to remove excess liquid. Discard any remaining juice; if not enough juice is available to total 1.5 cups, add either vegetable broth or water. Gently crush any large chunks of tomatoes and set aside.
Combine the juice, olive oil and oregano in a medium saucepan. Cover and bring to a boil. Stir continuously and add the couscous in a steady stream. Quickly stir in the salt, cayenne and cloves. Stir to combine, turn off heat, cover pan and allow to sit for 5 minutes, or until the liquid is absorbed.

Meanwhile, fold the tomatoes and capers into the couscous, and allow to sit for 2 to 3 minutes to warm the tomatoes.

Serving Size: 4 servings