Posted on July 18, 2017. Filed under: Main Course, Uncategorized | Tags: , , , |

So, my parents got me a Nutribullet for my birthday. And because of the time crunch and the fact that it’s warm out, the only things I’ve made with it were my smoothies and one batch of salad dressing. Since I had some time between doing paperwork and chores (yay bill day), I decided to make…something.

Butternut squash popped into my head; there’s a lot of different sauces and soups you can make out of that wonderful gourd. Now, I’m still doing the low carb thing, but I kinda wanted pasta. Luckily Whole Paycheck ( I mean Whole Foods) has pasta made without any grains, so I picked up some red lentil pasta. It’s higher protein, higher fiber, lower carb. That being said, it did get a little mushy while cooking, but it was still pretty good.

While looking for the squash, I decided to add some yellow beets into the dish. I do realize the last few dishes I’ve made have been very yellow, but it’s summer and that’s a bright color.

This dish is very easy (made easier by the Nutribullet, you can still do it without) very healthy, and could in fact be a soup if you don’t want to add the pasta. And, if you wanted it to be vegan, like  a lot of my recipes, just leave off the goat cheese.

Lentil Pasta with Butternut Squash Sauce, Tofu and Yellow Beets

Here’s what to get from the store:

Butternut Squash
Vegetable Broth
Yellow Beet
Lentil Pasta

Butternut Squash Sauce with Yellow Beets and Tofu

1 butternut squash, halved
2 shallots, diced
4 cloves garlic, diced
1 tomato, diced
1 cup vegetable broth
1 yellow beet, sliced
1/4 block tofu, cubed
Salt, pepper, paprika, cayenne, red pepper flake
Lemon juice
Balsamic vinegar

  1. Coat the squash in olive oil, salt and pepper. Roast in a 400 degree oven for 30 minutes or until cooked through. Let cool.
  2. Once it is cooled, scoop the squash out. Add it to your blender along with 1/2 of the shallots, 1/2 of the garlic, the tomato, the broth, lemon juice, balsamic and seasonings. Blend. If you have the Nutribullet, put it on it’s heating system so it warms.
  3. In a saute pan, saute the rest of the garlic and onion until fragrant. Add the beets and tofu. Saute until almost cooked through, then add about 1/4 cup of Balsamic vinegar and let reduce. Taste to adjust seasoning.
  4. Once your pasta is almost cooked, add some of the sauce to a pan, then add the pasta, stir to coat. Top with the tofu and beet mixture, and goat cheese if you would like.

I’m not sure when I’m going to be able to post next, I have no days off in the foreseeable future. Honestly I’m impressed that I’ve been getting up before work to exercise.  I’m the opposite of a morning person, so that’s really hard for me.

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Posted on May 9, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , , |

Recently, Fitbit updated their ap to show some of the nutrients you’re eating. They only track carbs, fat and protein, but it’s a start. I realized that I had been getting way to many processed carbs and not enough protein. I kind of knew that was happening, I’d been buying a lot of snack foods recently. So, I decided to make a change. I cut out all processed carbs, no breads, chips, croutons from work, stuff like that.

Except for yesterday when I shared a piece of cake and some pretzel bites with Kati, I had been doing very well since Friday. I was pretty happy with the results, my stomach is a lot flatter (carbs=bloating!). It’s also super gassy, now that I’m living 100% on fruits and veggies again. I’m going to keep this up until Thursday (or longer, but it’s nice to have a goal) just to see what happens.

I don’t have an issue with carbs, I’ve talked about that before, my issue is with where they come from. The complex carbs that are in fruits and veggies are much better for you than the simple carbs you get from bread, past, sweets, ect. On top of that, fruits and veggies have nutrients that the human body needs, the other stuff is just good for the soul. (I do love pasta, you know that.

After work today I stopped to grab some tofu. Except for the chicken breast I ate on my salad yesterday, I’ve also been (unintentionally) eating vegan. I have to make sure I’m getting protein, and tofu is a great way  to do that. I could only find some silken firm tofu, they had a sale on the other stuff so they were out, and wasn’t sure what to do with it. Then I remembered the spirilizer I got for Christmas and wondered how it would do with a sweet potato.

I’m pretty pleased with the result. Since I had the firm silken tofu, it broke down and it ended up looking like scrambled eggs. So, if you wanted, you could make this for breakfast.

This recipe is pretty easy; since the sweet potato is cut into small rings, it cooks pretty quickly. I was able to get all of this done, prep included, in under an hour. There are a lot of nutrients, and it’s pretty filling. Half a sweet potato will make enough for 2 servings.

Spirilized sweet potato and tofu "scramble"

Here’s what to get from the store:

Sweet potato
Button Mushrooms
Mini Sweet Peppers
Firm Silken Tofu.

Sweet Potato and Tofu “Scramble”

1/2 sweet potato
2 button mushrooms, diced
2 cloves garlic, smashed
2 mini sweet peppers, diced
1/4 cup chickpeas
Salt, pepper, tumeric, paprika, chili powder

  1. Cut the sweet potato into a block and send through the spirlizier.
  2. Saute the sweet potato until partially cooked through. Add the garlic, season with salt and pepper.
  3. Add the peppers, mushrooms, season and saute until the peppers are mostly cooked through.
  4. Add the chickpeas, season once again. Taste to adjust, serve with Sriracha, if wanted.

I’m not going to lie, I’m pretty impressed with myself. I tend to snack on stuff at work that I shouldn’t but I haven’t touched anything there since last Wednesday. I have a giant issue with snacking, crunchy food items are my favorite things. My goal is to take the last little bit of padding away from my stomach, I’d like to actually see how my abs look. I like having muscles, they’re fun.

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Perfectly Spicy and a Little bit Sweet

Posted on March 6, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , , |

Just like me. Or not. Ha.

Sometimes you have no inspiration on what to cook next, and you ask friends on Facebook for suggestions. Then you spend a crazy amount of time staring at Pinterest on your phone and get hit with a moment of brilliance. A lot of my Pinterest feed had fritters, one particularly had lentils. I then saw something with honey Sriracha tofu, and then the light bulb went off. I knew I had lentils, why not add some quinoa and beans and make a patty, then cover it with some sweet and spicy tofu?

I originally started this recipe Friday night, the quinoa and lentils were all cooked, then my manager called me into work for a few hours. So that mixture sat in my fridge until today. That actually helped because I was able to go grocery shopping so I could add some spinach to this recipe. (When don’t I add spinach, I know)

This recipe is actually pretty easy, and it doesn’t take that much time if you pre-cook the grains like I had been forced to. The one thing you will need for this is a cast iron skillet; you start the patty on the stove then move it into the oven to finish cooking it off. The nice thing about it, is that you can pre make a lot of the mix and it will stay in the fridge.

Veggie Patty with Honey Sriracha Tofu


Here’s what to get from the store:

Black Beans

Veggie Patties with Sweet and Spicy Tofu

1/2 cup cooked lnetils
1/2 cup cooked quinoa
4 cloves garlic
Handful of Spinach
1/4 cup Oatmeal
1/2 can chickpeas, with the liquid
1/2 can black beans, with the liquid
Salt, pepper, red pepper flakes

Handful of tofu
1/2 cup vegetable broth
Salt and Pepper

  1. Put the lentils, quinoa, garlic, spinach, beans and spices and blend until combed. Slowly add the oatmeal until the mixture isn’t as wet.
  2. In a pre heated cast iron pan, form the mixture into a patty and brown on both sides. Place in a 350 degree oven for 15 minutes, flipping half way through.
  3. For the tofu: sauté the tofu until browned. De glaze the pan with the broth, then add the honey and sriracha. Let reduce by half. Place on top of the patty with some red onions.

Today I had my 5 rehearsal, 4th staging rehearsal with City Lit. Before tech, there’s not much for me to do besides take blocking until they’re off book. That being said, I really love every minute of it. The cast is awesome and talented and so is the director. I’m so happy I’m back to doing what I’m best at.

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Posted on February 22, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , , |

Again, I’m hilarious. Get on the pun wagon.

I’ve learned a decent amount in the past few days that I’ve been eating vegan. 1: When I give up cheese and the like, I accidentally give up crabs. 2: I can still control myself at work around cheesy garlic bread (my most favorite thing there) I did slip up today because Kati wanted to get Pho and I had some beef egg rolls with her. I had veggie Pho, however. (I actually like that better)

The past 4 days have been extra warm in Chicago. Like, around 40-50 degrees over the norm. Because of that, I’ve been able to pick up extra shifts serving on the patio at work. Yes, we’ve had people eating outside. Last night I got home and was STARVING. I had eaten my salad during work, but you run around for 9 hours, you’re going to be hungry. I had a half of a can of coconut milk left from the satay, and thought I’d do a quick curry. While it was simmering, I realized I needed some sort of carb, so I added rice.

This curry is super easy, full of fiber and protein. When you’re not eating meat, you need to make sure you have enough protein, and what better way than black beans and tofu? The longest part of this recipe will be making the rice, so don’t worry if you’re in a rush.

Quick Veggie Curry

Here’s what to get from the store:

Coconut Milk
Black Beans
Brussels Sprouts
Jasmine Rice
Red Chili Paste


Quick Veggie Curry

1/2 cup cubed tofu
1/4 cup black beans
4 cloves garlic, diced
4 Brussels sprouts, chopped
1/4 cup diced broccoli
1/2 can coconut milk
1/4 tsp red chili paste
Salt, pepper, turmeric, paprika
Cooked Jaime Rice

  1. Sauté your garlic until mostly cooked, add the broccoli and sprouts, cook until bright green. Add salt and pepper.
  2. Add the black beans and tofu with some turmeric and sauté until the tofu is browned.
  3. Add the coconut milk and chili paste and bring to a simmer. Taste to adjust seasonings. Serve over cooked rice.

I’m really glad to have started working more again. I am partially grateful to mother nature for this, but this does make me more concerned for climate change. Even if you don’t believe climate change exists, please be more careful with the environment, it’s the only one we have.

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You Sat-ay right there

Posted on February 17, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , |

I crack myself up guys.

After gaining about 10 pounds in the past 6 months, I had to kick myself in the butt. Part of the gain was because my eating habits, and part of it was drinking. So yesterday I decided to be completely vegan for a week, and to cut down my drinking. Luckily since I eat a mostly vegetarian diet anyway, the only thing I have to really cut out is cheese (tragic) and switch the Greek yogurt in my smoothie to peanut butter.

I had originally wanted to make a stir fry with a Tahini sauce, but when I went to Jewel today and it took me along time to find the Thaini sauce (why was it with the Italian stuff?) that I decided to make peanut satay sauce instead.

I know I’ve probably said this before, but most food from Asian countries is kind of awesome for the vegetarian or vegan lifestyle. They generally don’t have milk so you never have to worry about sauces, and they tend to use a lot more vegetables than we do in Western cultures.

Satay sauce is SUPER easy. It can be a little calorie dense, thanks to it being coconut milk based, but it’s still pretty good and you can choose how much to eat.


Here’s what to get from the store:

Coconut milk
Peanut butter
Red curry paste
Apple Cider Vinegar
Brussels sprouts

Thai Peanut Satay Sauce
(From Rasa Malaga)

1/2 cp peanut butter
3/4 cp coconut milk
2 tbsp red curry paste
2 tbsp apple cider vinegar
1 tbsp sugar
2 tbsp ground peanut
Salt to taste

  1. Put everything except the ground peanut into a sauce pan, bring to a boil and stir until combined. Top with the ground peanut.

Veggie Stir Fry

Broccoli, diced
Mushrooms, diced
1 small onion, diced
Brussels sprouts, diced
4 cloves garlic, diced
Tofu, diced
Satay sauce

  1. Sauté the vegetables until cooked, add as much of the satay sauce as you would like.

I know, these were super easy, but that’s kind of the point. There was a guy on a dating site who said he liked cooking vegetarian because he said it was harder. As someone who does that all the time, I disagree. Cooking without meat makes things a lot easier, vegetables cook a lot faster, and if you do under cook them, they won’t kill you. The most important part about cooking vegetarian or vegan is to use the right spices. Spices are very important for any meal, and they don’t add any calories. Some spices have added health benefits, and there’s nothing wrong with that. Vegan Saute with Peanut Satay Sauce

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Green with Envy

Posted on October 19, 2016. Filed under: Main Course, Uncategorized | Tags: , , , , , , |

You know what’s great about cooking? You don’t really need a recipe, as long as you know the basic flavor you want, you don’t need much else. You know what’s great about vegan cooking? It’s super easy. Why? It’s mostly vegetables, grains, nuts and beans. You don’t have to worry about cooking a meat, and if things aren’t 100% cooked, they may not kill you.

I hadn’t been sure about what to cook next for a while, and I asked the Facebook world. One of my good friends suggested curry. I’ve made curry many times, but I hadn’t made green curry yet. The last time I had curry I had a Thai Green curry with zucchini and tofu and thought it would be easy to replicate. I was right, while it wasn’t as spicy as the one I had at the restaurant, it was still favorable.

The nice thing about curries is that they can be vegan, full of vegetables and overly delicious. While they can take some time, they are very easy. This green curry is very easy, full of protein and will make you wonder why you ever ordered delivery from that Thai place again.

Green Curry with Tofu and Vegetables

Here’s what to get from the store:

Thai Green Chili Paste
Coconut Milk
Bamboo Shoots
Red Chili Paste
Jasmine Rice
Button Mushrooms

Green Curry with Tofu and Vegetables

2 small zucchini, diced
1 cob of corn, corn removed
1/2 onion, diced
5 button mushrooms, diced
5 cloves garlic, smashed
1 can coconut milk
3 tbsp green chili paste
1/2 block tofu, cubed
1 can bamboo shoots
1 tsp red chili paste
Salt, pepper, tumeric
1 cup cooked Jasmine rice

  1. In a saute pan, saute the onion and garlic until fragrant. Add the mushroom, zucchini and corn. Saute until almost cooked through, adding salt, pepper and turmeric.
  2. Add the tofu and saute until the tofu is slightly browned.
  3. Pour the coconut milk in along with the green and red pastes and stir. Add the bamboo shoots and taste to adjust seasonings.
  4. Serve over cooked Jasmine rice.

I’ve been doing some cardio before my yoga, and today I discovered that I’ve been doing burpees wrong. I did them right today, and man, not only do my legs hurt, so do my arms! I’m really happy with how much more in shape I’m in. The problem is that I had a cold and the end of last week, nothing huge, just a little congestion and lack of appetite. The congestion is starting to go away but my appetite isn’t really coming back. I’m a little confused, I know my metabolism hasn’t slowed down, and I don’t have any other symptoms. I’m not worried, I know my appetite will come back, I just don’t want to go back to just eating once a day like I used to. It’s not good for you, humans need to eat more than that to keep their bodies going. The important part about that is that the right foods need to be eaten, not just bad stuff. But, eat the bad stuff to, just eat your salad first.

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Wanna Taco ‘Bout It?

Posted on June 6, 2016. Filed under: Main Course, Uncategorized | Tags: , , , |

So, right after I got my wisdom teeth out the first thing I thought was “I want taco bell”. Few things wrong with that thought: I couldn’t eat anything (my face was still numb) and I only want Taco Bell when I’m not sober (wasn’t drugged up). But, ever since then I’ve been wanting tacos.

I know I’ve made a lot of different tacos, because who doesn’t like tacos? I wanted something easy today because I finished an 8 hr shift with little food and I needed to eat quickly. When I walked into the store I knew I wanted something with tofu. I then discovered that it’s officially strawberry season and the berries are on sale. I normally do tomato salsa, but why not a fruit salsa? Throw in a jalapeno and some red onion and you have a tasty taco topping.

This recipe is very easy and pretty good for you. It is on the spicy end, but with a creamy cheese to cool it down, it’s not that bad.

Chiplote Lime Tofu Tacos with a Sweet and Spicy Fruit Salsa

Here’s what to get from the store:

Extra Firm Tofu
Red Onion
Goat Cheese

Sweet and Spicy Fruit Salsa

3 strawberries, diced
1/2 mango, cubed
4 raspberries, diced
1 tbsp diced red onion
1 jalapeno, deseeded and diced
Juice of 1 lime
Salt and Pepper

  1. Mix everything together in a bowl and set aside.

Chiplote Lime Tofu Tacos

1/2 block tofu, cubed
1 chiplote plus some of the sauce from the can
Juice of 1/2 lime
Salt and Pepper
Goat Cheese

  1. Dice the chiplote and mix the sauce with the lime juice with the tofu. Saute the tofu until browned.
  2. To build the tacos: Warm the tortilla shells. Place the goat cheese on the middle, then spinach, then tofu, then top with the fruit salsa.

My past few days I’ve had off I’ve given to other people (or dental work) and it’s been exhausting. I love my busy life but sometimes I just need some time to myself. That won’t be this week, but hopefully next week I’ll be able to take some time and just do me. Don’t ever forget to take time for yourself.


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Posted on February 11, 2016. Filed under: Main Course, Uncategorized | Tags: , , , , , |

This is the slow time of year for restaurants and retail alike, so I’m off a little more than I’m used to. I technically have 2 days off. I did my chores. It’s weird.

As I’m sure you know, I watch a lot of My 600 lb life. It’s very interesting to me, to see why people end up obese to the point of not being able to walk. The one unifying theme that comes up time and time again is “No one told me food was to fuel my body”. That’s a very important thing to know. As a society, we value food a lot. Heck, my favorite holiday is Thanksgiving because of the food. However, most people treat every day like Thanksgiving, and that’s a little concerning.

Food, first and foremost needs to fuel the body, then for pleasure. I love everything I eat, but I make sure what I eat has vitamins that I need. And you know what? It works. I have so much energy all the time, and can eat almost whatever I want, because most of the time I eat very healthy.

Changing your eating habits, though, is very hard. It’s a lot easier when you’re busy to go for the packaged snacks and the drive through. I get it, trust me. When I first started this journey, when I craved something sweet, I’d reach for raisins. When I craved something crunchy (my FAVORITE THING EVER) I’d pop popcorn on the stove. Yea, dried fruits have a lot of sugar, and popcorn still isn’t the best, but those options are still better than candy and chips.

The best thing to do when you’re changing anything, is to take baby steps. Before you know it, you’ll be doing something much healthier and you’ll barely notice. I automatically go for healthier options now. I have candy and ice cream that I’ve bought…that I haven’t eaten. Haven’t even opened. It’s weird, even if I’ve been like this for a few months.

Speaking of healthy things, all week I wanted tacos. Shawn and I went for Mexican last night, but I wanted to make something myself to, so I settled on burritos instead. Now, I HATE when people make recipes for sandwiches, tacos, burritos ect. IT’S NOT THAT HARD. But, I did make homemade refried beans and guacamole to put in the burrito, so let’s focus on those recipes.

These are both very easy recipes, the beans are mostly vegetarian (I had to use butter because my coconut oil isn’t refined, and no one wants coconut flavored refried beans) and the guacamole is very healthy for you.

Tofu Burrito with Homemade Refried Beans and Guacamole

Here’s what to get from the store:

Pinto Beans

Vegetarian Refried Beans
(Based off Money Saving Mom)(She used dried beans, I used canned)

1 large can pinto beans
3 T. healthy fat
1 cup chopped onion
5 cloves minced garlic
2 1/2 t. cumin
2 t. paprika
2 t. sea salt
1/2 t. cayenne pepper
1/2 t. black pepper

  1. In a large pot or saucepan, saute the onions in the fat until they are soft and translucent. Add the minced garlic and cook for 1-2 minutes more.
  2. Add the beans, liquid from the can and all.
  3. Stir in the cumin, paprika, salt, cayenne, and black pepper. Bring to a slow simmer and allow it all to cook on low heat for 10-20 minutes, stirring occasionally.
  4. Once the beans have cooked down for a while and the flavors have had time to incorporate, mash them with a potato masher, fork


3 avocados
1 Roma tomato, chopped
Juice of 1 lime
2 cloves garlic, smashed
2 jalepenos
1/4 cp red onion, diced
Salt, pepper

  1. Char the jalapenos over an open flame or on your burner. Let cool, then dice.
  2. In a large bowl, mash the avocados with the lime juice.
  3. Add the garlic, onion, jalepenos, salt and pepper and stir. Taste and adjust for seasoning.

The other day, my hard yoga practice became my easy one. I can now feel my back muscles start to form and it feels great. My muscles actually hurt sometimes, and that’s a wonderful feeling. I wake up with a flat stomach (but I bloat as soon as I eat, it’s so weird!) and I never thought I’d see that. This week actually marks the one year anniversary of my start in the yoga process, and I’m very happy with how far it’s taken me.

Yoga has taught me to slow down, and how to listen to my body. It’s taught me to breath. I am more in tune with everything around me than I ever was before. It’s enlightening.


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Naan Naan Naan Naan Naan….

Posted on February 5, 2016. Filed under: Main Course, Uncategorized | Tags: , , , , |

Winter is a slow time of the year for the restaurant business. People get their credit card bills from Christmas and freak out, and up here, the weather blows and no one wants to go out. So the result of that is I’m working a little less. But, because of the weather, I haven’t really been going out. (I hate cold. Hate. Hate.Hate)

I was trying to figure out what I was going to cook this week, and for a while was coming up blank. But, some time on Pinterest kept showing me a bunch of curry recipies and I couldn’t say no to that.

The first time I had Indian food was in high school. My boyfriend at the time and his mom took me. They didn’t tell me what I was eating and I had NO CLUE. That made it hard to figure out if I even liked it. After that, I didn’t go until Shawn decided I needed to give the cuisine another try. She knew what she was eating and we had some great stuff. I became sort of addicted to Tikka Masala and Naan bread. And samosas, those things are fabulous.

Tikka Masala is a tomato based sauce flavored with garam masala, along with other spices. I didn’t want to use a recipe for the dish this time (I did for the naan) because I wanted to play around with different stuff.

Vegan Tikka Masala with Tumeric Tofu and Naan

Here’s what to get from the store:

Garam Masala (Had to go to Whole Foods)
Tomato Sauce
Coconut milk
Jasmine Rice

(From Food Network)

1 teaspoon active dry yeast
2 teaspoons sugar
2 cups all-purpose flour, plus more for rolling, see Cook’s Note*
1 teaspoon fine sea salt
1/8 teaspoon baking powder
3 tablespoons plain yogurt
2 tablespoons extra-virgin olive oil
Melted butter for slathering on the finished naans
Coarse sea salt for sprinkling
  1. In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F). Let it sit on your counter until it’s frothy, about 10 minutes.
  2. Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.
  3. Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients, and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn’t enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place for 2 to 4 hours.
  4. When you’re ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
  5. Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Once you’ve formed the general shape, you can also pick it up by one end and wiggle it; the dough’s own weight will stretch it out a little. Repeat this method with the rest of the dough. (If you’re making the gluten-free version, you’ll have better luck pressing the dough out with your fingertips, than rolling.)
  6. Warm a large cast-iron skillet over high heat until it’s nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.
  7. Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.
  8. After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don’t worry – that’s typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more.
  9. Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.


Vegan Tikka Masala

1/4 red onion, chopped
3 cloves garlic, diced
3 mushrooms, chopped
3 new potatoes, diced
1 15 oz can tomato sauce
1 15 oz can coconut milk
1 15 oz can chickpeas
Handfull Cooked Broccoli
Garam Masala, Tumeric, Corriander, Cummin, Salt, Pepper
Tofu, cubed
Cooked Jasmine Rice

  1. In a skillet with high walls, saute the onion until translucent. Add the garlic, saute some more, and add salt, pepper, and garam masala
  2. Add the potatoes and mushrooms, season some more and saute.
  3. Add the tomato sauce and coconut milk, season a little more, and bring to a boil, then a simmer.
  4. While the sauce is simmering, saute the tofu with salt, pepper, tumeric and cumin until crispy.
  5. Serve over spiced Jasmine rice topped with the tofu and naan on the side.

Last week, my friend Maureen went into the hospital because of a blood clot. The Drs and nurses worked very hard and saved her life. She is doing much better and hopefully will go home soon. I was able to visit her and her devoted husband on Monday and was very glad how well she was doing. I’m constantly reminded of how short life can be, but how strong humans can be.

I’ve had a lot of energy this week, which is great, but then I can’t get to sleep early, which stinks. But I’ve been really happen and that’s all that matters.



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Rockin Ramen

Posted on January 8, 2016. Filed under: Main Course, Uncategorized | Tags: , , , |

Tweet Tweet Tweet….anyone? No? Ok lol

So, before I start my post about the awesome food I just made, I would like to say, that after years of insecurities about my body image, I finally, love how I look. It took over a year of diet changes and almost a year of yoga, but I finally love how I look. My body is still a work in progress, but it’s a great progress. I’m saying all this mainly because I know so many people who are still where I was a year ago. None of this is instant. The love for your body will be gradual, and you really won’t notice the difference until you wake up one day and go “Wow, I look HOT”. Don’t give up.

Now, onto the food.

I don’t know why, but I felt I had to make some homemade Ramen. The only Ramen I had ever had before today was the cheap little packets college students live on.

That is not even close to the real stuff. This recipe is really good, but it does take a while. I started around 7 and didn’t eat till 8:30. I also couldn’t find all the correct ingredients (thanks to living in NWI) but I got as close as I could.

Vegetarian Ramen with Hoisen Glazed Tofu

Here’s what to get from the store: (big list)

Seasame Seeds
Seasame paste (or peanut butter)
Chili Oil
Soy Sauce
Dried mushrooms (I used cremini, this recipe uses porchini)
Veggie Broth
Ginger Root
Canned Bamboo
Seasame Oil
Extra Firm Tofu
Green Onion
Baby Bok Choy (I used regular cabbage, couldn’t find bok choy)
Ramen noodles
Bean Sprouts

Vegetarian Ramen
(From A Side of Sweet)

For the Sesame Tare:

1 c. sesame seeds, toasted
2 T. of soy sauce or tamari
¼ c. sugar
⅓ c. chili oil
½ c. sesame paste or peanut butter
1 inch piece of ginger, peeled and roughly chopped
1 spring onion, thinly sliced

For the Broth:

8 c. boiling water
1 oz. dried porcini mushrooms
1 T. olive oil
1 small onion, chopped
1 carrot, chopped
2 T. of miso (I used red)
2 T. soy sauce or tamari
2 c. vegetable broth
3 cloves garlic, minced
1½ inch piece of fresh ginger, sliced

For the bamboo

200g canned and drained bamboo
1 tsp. sesame oil
1 T. soy sauce
2½ tsp. sugar
Pinch or two of chili flakes, to taste

For the tofu:

8 oz. extra-firm tofu, thinly sliced
1 T. sesame oil

For the fixings:

8 ounces ramen noodles (in a pinch, you can buy the easy Maruchan kind and discard the spice packet)
4 large eggs, soft boiled and gently peeled
3-4 green onions, thinly sliced
Handful of bean sprouts, blanched
4-6 baby bok choy, sliced in half and blanched

  1. Make the sesame tare (a seasoning base for the mushroom broth)
  2. Combine all ingredients in a food processor and process until smooth.
Make the Broth:
  1. In large bowl, combine the boiling water and the dried mushrooms and let soak 15 minutes. Strain the mushrooms through a sieve. Reserve both the soaking water and the porcini, slice once cool.
  2. In a large saucepan or Dutch over, heat the olive oil over medium heat. Add the onion and carrot, sauté 2 minutes.
  3. In a small bowl, whisk together the miso and soy sauce (or tamari if you’re gluten free).
  4. Add the miso mixture, mushroom liquid, veggie broth, garlic, and ginger to your veggies and bring to a boil. Reduce the heat to low and simmer for 20 minutes.
  5. Strain the broth over a bowl to remove the solids and discard them. Return to pain over medium heat and bring to a boil. Remove from heat.
Make the bamboo
  1. In a skillet, heat 1 tsp. sesame oil over medium and stir-fry the bamboo until dry. Add the soy sauce, sugar and chili flakes and cook until dry. Watch carefully as they will burn quickly!
Make the tofu:
  1. Heat 1 tablespoon of the sesame oil in a large skillet or sauté pan over medium-high heat. Add the tofu and cook until crispy and golden. Flip to ensure even cooking, about 5-8 minutes total.
Assemble the ramen:
  1. Before you begin, have everything laid out so you can work quickly. Have the pot of broth warm on the stove.
  2. Heat a large pot of water to boiling and cook the ramen according to package direction or until tender (about 8 minutes). Drain and remove from heat.
  3. Divy up broth between your serving bowls and equally divide the sesame tare between them. Whisk to combine. Add the cooked ramen. Top each bowl with mushrooms, soft-boiled eggs, bamboo shoots, tofu, and green onions.

Normally I say the personal stuff here, but I already did.

I rock.

And I’m hot.

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