Headed for........SPAIN!!!!

Z and I are headed to Spain in just a few days! So much to do before Friday! In addition to the usual packing, I have come up with a little "to do" list before the big day.

Wednesday: getting shellac on my fingers, wash one load of laundry, cook yummy potato soup for dinner 
Thursday: spray tan, another load of laundry, cook spinach tofu pasta recipe for dinner
Friday: Happy hour with Z's co-workers then PACKING, PACKING, PACKING!
Sat: 5am.....Airport!

And keeping with my recent vow to eat less meat and more tofu, here is the spinach tofu pasta recipe I mentioned above compliments of  www.eatmedelicious.com

Spinach Walnut Pesto with Smoked Tofu & Whole Wheat Rotini
modified from Quick-Fix Vegetarian

makes about 1 1/2 cups, serves 2-3 when with pasta

3 cups fresh spinach
3 cloves garlic
1/2 teaspoon salt
1 cup firmly packed fresh parsley leaves
1/3 cup walnut pieces
1 tbsp freeze dried basil
2 tbsp ground flax seed
1/3 cup extra-virgin olive oil or walnut oil

1 block of smoked tofu (about 8 oz)

Cook your favorite whole wheat pasta (I'm sorry I can't remember how much I cooked, but if you have leftover you can make pasta salad?).

Meanwhile, steam the spinach over boiling water for 1 minute, or wilt it in a covered bowl in the microwave for about 3 minutes. Mince the garlic with the salt in a food processor. Squeeze any moisture from the spinach and add to the food processor along with the parsley, basil, flax seeds and walnuts. Puree until smooth. Add the olive oil gradually and process to a smooth paste.

Cut up smoked tofu into squares or small strips. In the pot that you cooked the pasta in, add the pesto and the tofu. Heat over low until tofu is hot.


Sounds yummy!!!!

 

Tofu

After reading a disturbing article on American meat and poultry this week, I've decided to attempt some recipes using the other "meat"........tofu!!!

Here are a few of the recipes I'm planning on trying this week, compliments of eatmedelicious.com

I'm never one to follow any recipe exactly but here are the original versions.......


Curried Tofu Salad
Adapted from Moosewood Restaurant Daily Special

1 cake of tofu, cut into 1/2 inch cubes
1 large carrot, peeled and shredded
1 red bell pepper, seeded and minced
1 green bell pepper, seeded adn minced
1 celery stalk, minced
1 tbsp green onions, minced
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1 cup plain yogurt
2 tbsp curry powder (note: The recipe suggests 1 to 2 tsp)
1 tbsp fresh lemon juice
salt & pepper to taste

In a serving bowl, toss together the carrots, bell peppers, celery, green onions, pumpkin seeds, and sunflower seeds. In a small bowl, mix together the yogurt, curry powder, and lemon juice. Stir the dressing into the vegetables and set aside in the refrigerator.

Mix the tofu into the vegetables and add salt and pepper to taste. Chill for at least an hour, to allow the flavours to emerge. 

Pad Thai
Adapted from ExtraVeganZa

Serves 5-6

2 tbsp rice vinegar
5 tbsp reduce sodium soy sauce
4 tbsp maple syrup
1 1/2 tbsp peanut butter
1/4 cup ketchup

1 1/2 tbsp olive oil
1 lb firm tofu, cut into small cubes
3 cloves garlic
2 tbsp grated ginger
1/2 tsp chili flakes
1/2 tsp salt
2 cups carrots, sliced (original recipe uses sweet potato which take too long to cook)
1 red pepper, diced
1 broccoli crown
1 cup (1 can) water chestnuts, sliced
1/2 lb rice noodles, cooked and drained

2 tbsp lime juice, freshly squeezed (plus more for serving as desired)
2/3 cup peanuts, toasted and chopped
1/4-1/2 cup green onions, finely chopped

In a small bowl, combine the rice vinegar, soy sauce, maple syrup, peanut butter and ketchup. Stir together thoroughly and set the sauce aside.

In a wok, add olive oil and saute the tofu, garlic, ginger, chili, salt and carrots for several minutes, stirring frequently to prevent them from sticking to the pan. When the carrots begin to soften, stir in the red pepper, broccoli and water chestnuts. Continue sauteeing for several minutes, then pour in the prepared sauce and cooked noodles. Gently stir the noodles into the vegetables and sauce. Remove from heat and add the lime juice. Garnish with toasted peanuts and green onions. 

Trying out the Pad Thai recipe tonight and the curried tofu salad later this week. Will write a review post later this week!