Taiwanese Dry Tofu Curds

A hearty and flavorful dish that keeps well for boxed lunches.

Delicious Tofu Curds!

 

This recipe is from Lily.
Actually I didn't write it down, so just look at the picture and figure it out.
The ingredients are as follows:

Soy sauce
Oil
Ginger
Star anise
Cinnamon
Rock sugar
Dry tofu curd

Heat the oil and soy sauce together first.
Add the spices.
Add the rock sugar.
Wait 'til  it dissolves.
Add the tofu curds.
Stir.
Simmer.
Stir.
Etc.
Until all the liquid is gone, or the tofu is as flavorful as you can stand.

Adding the rock sugar to the spiced soy sauce and oil.

All of the 豆甘 ever.  Yes, I know that's the wrong word, no, I don't care to find the right one.

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Creamy Wild Rice Mushroom Soup

A filling and flavorful soup. Tastes good hot or room temp, making it great for bento.

I liked adding frozen peas to the bowl before heating for more veggies ^_^

2 cups cooked wild rice (1 cup dry)

Roux:
6 tbs butter or oil, if vegan
1/2 cup flour

Broth:
3 cups water
1 giant Portobello cap, chopped
2 carrots, julienned or grated
Celery, minced

1 cup half and half or Soy creamer

Salt and pepper to taste

Frozen peas, optional

Cook the rice in a rice cooker, or according to instructions.
In the meantime, boil the broth.
When the rice is done, make the roux by heating the oil and adding the flour. Stir to combine.
Add some broth to the roux and mix. Add more until it is pretty runny, then add the roux mixture to the broth and heat 'til thickened.
Add the rice to the soup.
Season to taste.
Add peas right before, if using.
Serve.

Shown topped with hard cheese. Read More......

Laurie's Fruit Salad

SO GOOD. The lime keeps the fruit from browning, and adds an extra layer of flavor. It keeps well for bento too!

Lemon is a bit overpowering, so try to find the green stuff if you can.

Add the arils last, otherwise they'll stain the whole thing a gorgeous but unappetizing claret.

Banana
Apples
Pineapple
Kiwi
Squeeze lime juice

Toss.

Top with pomegranate arils right before serving.

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Liege Waffles

Alright, so I have a hard time following most recipes because they're written inconveniently.

Like why would you ever have ALL the ingredients followed by ALL the instructions. It makes no sense. What is it, like a grocery list?!

So every time I want to follow a recipe I have to rewrite it in an order that makes sense.

And for a long time I've tried to kinda make a hybrid thing on this blog so that normal people can understand my recipes.

No longer.

I'm writing them like people should have been writing them all along: short, sweet, and integrated.

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Accidentally Eggless Pumpkin Bundt (Vegan-able!)

There is story. For our anniversary Tai gets me this AWESOME rose-shaped bundt from Nordicware that I've secretly lusted after forever but never said anything about because I already have a tunnel of bundt pan and you really don't need more than one because he's psychic-awesome.

So obviously I've gotta make a spectacular cake to break it in, righ? And I'm on a pumpkin kick, so obviously it's gotta be pumpkin.

This cake is more complicated than the ones I usually make it needs THREE bowls @_@, so I set out all the ingredients beforehand and had them all measured out like a REAL baking champion instead of just kind-of measuring and just grabbing things as I need them, which is how I usually bake xD

So in the midst of all that being-super-prepared I forgot to add the eggs.

Yep.

Completely forgot them. Didn't even take 'em outta the fridge.

The batter was IN the pan before I even thought about eggs.

Nonetheless the cake came out really tasty -- filled with pumpkin-goodness, soft, spicy, tender...just perhaps denser and fall-apart-y than regular bundt xD

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Super-Easy Crustless Cheesecake (Gluten-free!)

No picture 'cause we ate it before I got a chance.  That's how good this is.

Ingredients

• 2 (8 ounce) packages reduced-fat cream cheese, softened (leave sitting out at room temperature for a couple hours)
• 1/2 cup sugar
• 3 eggs, room temp
• 1 cup unadultered sour cream (I recommend Daisy's), room temp
• 1 splash vanilla extract

Instructions

1. Preheat oven to 350 degrees. (Optional, add a tin of water to prevent cracking, or use a water bath.)
2. Smush sugar and cream cheese together until homogenous.  Add eggs one at a time, beating 'til homogenous before adding the next one. 
3. Add the sour cream and vanilla and homogenize. Pour into a glass pie dish.
4. Bake for 30-35 minutes, until just set at the edges and still jiggly in the middle.
5. Cool before serving.

DELICIOUS.

Okay so Tai didn't like it because it wasn't sweet enough. And didn't have a crust.  But everyone else liked it, so who cares >:D Read More......

Easy Roasted Brussel Sprouts

So easy.  So good.  Sweet-savory and healthy to boot!  Also, brussels keep for a while if you don't get around to roasting them straightaway.  :D


I steamed these in my super-awesome Tatung steamer, but if you don't have one you can just as easily nuke 'em.  Or jerry-rig a steamer with a handful of chopsticks and a covered wok :D

If I made these again I would take the sprouts off the stalk; it makes it easier to cover them evenly with FLAVOR.

Materials & Method:

Steam the sprouts for ~10 minutes

In the meantime, whisk together:
3 Tbsp Maple Syrup
1 Tbsp Oil
 Pro-Tip: Mix it in a liquid measuring cup 'cause the spout makes it easier to pour.  4 Tbsp is a quarter cup, so just eyeball it :D
 
Drizzle sprouts with mixture.

Sprinkle with salt and pepper.
Roast at 350F for 45 min.

EATS.

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Easiest Peanut-Butter Cookies Ever. Gluten-Free!

So easy I feel silly even calling it a recipe. These delicious pucks of aromatic peanut-tastic protein can even be vegan!

I am super-yummyyyyyy

Easiest Peanut-Butter Cookies
Makes ~15 cookies

Ingredients:
1 cup peanut butter
1 cup sugar (or less; I used a scant 3/4)
1 egg or flax egg (1 Tbsp fine flaxseed meal and 3 Tbsp water, mixed and rest ~5 min. In fridge til gooey)

Directions:
Mix.
Drop. On the cookie sheet. Obviously.
Flatten -- they will keep whatever shape you leave 'em at, pretty much.
Bake. 375 F to desired crunchiness.
Om nom nom.

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Allium-Free Honey Mustard Dressing

A light tangy dressing without garlic or onions.

Materials and Method:

Whisk together:
1 part mustard (I used spicy brown)
1 part honey
1 part oil (I used sunflower, but any tasteless oil will do. )

Adjust flavors and consistency to taste. More oil if it's too thick.

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Apple Almond Salad with Romaine and Roasted Carrots

Anytime there's fruit in a veggie salad I think it's super- fancy. Add nuts to the mix and it's practically gourmet. That being said, the complexity of the flavors in this dish is easily achieved with just a few ingredients. Easy AND delicious!

There is no recipe. Just look at the picture. XD I used smoked almonds, but plain would work too. It makes a great bento too! Just hold pack the mustard separately. Happy munching!

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