Panang Tofu Curry

Mondays are rough. Not quite as bad as Sunday nights, which are pretty much the lowest depth of misery, but pretty darn close. You’ve got the weekend behind you, with all those glorious calories you consumed, and a whole 5 days of work ahead. It’s bleak, people. That’s why you need a bright, flavorful veggie dish to tide you over until your next nacho and margarita binge… tomorrow night. This dish is not hard to make and proves yet again that coconut milk makes everything better.  Tofu, butternut squash, cauliflower, potato, red pepper and carrots nestled in a delicious sauce flavored with garlic, onions, spices, peanut butter (!!!) and coconut milk. Serve with rice to soak up all that delicious goodness. You’re welcome.

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Panang Tofu Curry

Adapted from Bon Appetit 

1 1/2 tbsp olive oil

1 small onion, chopped

2 tbsp finely grated peeled giner

4 cloves of garlic

1/4 cup peanut butter

1 tsp turmeric

1 tsp ground cumin

a few shakes of red chili flakes

1 cup water

1 14-oz can of coconut milk

zest and juice of 1 lime

1 tbsp brown sugar

1 14-ounce package of firm tofu, drained and cut into 1-inch cubes

3 peeled carrots cut into coins

1 peeled potato cut into 1 inch cubes

1 peeled butternut squash cut into 1 inch cubes

1 red pepper, chopped

1 head of cauliflower, broken up into bite size pieces

Heat oil in a large pot over medium-high heat. Add onions, ginger, and garlic; cook until onions are tender. Add peanut butter, turmeric, cumin, and chili flakes; stir for about 1 to 2 minutes. Whisk in 1 cup water,  coconut milk, lime zest and juice, and brown sugar; bring to  simmer. Season with salt. Add tofu, carrots, cauliflower, butternut squash, potato, red pepper and simmer over medium heat until carrots are tender. Stir occasionally and cook for about 20 minutes. Season to taste with salt. Serve with rice and garnish with chopped cilantro and a squeeze of lime.

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Enjoying some corn on the cob over the weekend.

 

 

Tolafel

“Where does Liz Lemon go when she’s out on the town? To the Barnes & Noble bathroom!” To no one’s surprise, Liz Lemon knows what’s up yet again. Not only does Barnes and Noble offer a free, semi-clean bathroom but the place also boasts an extensive collection of cookbooks! I found myself in a Barnes and Noble recently and not only did I use their restroom, but I perused the shiz out of their cookbook section. After learning about the Moosewood cookbooks recently, I began to pour over the Moosewood Restaurant Favorites cookbook. This vegetarian gem offers a wide array of delicious sounding recipes, like tolafel, a tofu-falafel hybrid that’s packed with protein and veggies. The patties are baked, not fried and make a very satisfying dinner. I roasted up some eggplant slices and made a quick Israeli salad to go alongside the tolafel. Throw in some Israeli pickles and hummus and hop on the express bus to tolafel town.  And the next time you find yourself in a Barnes and Noble, make your way over to the cookbook section and you too may find a weeknight dinner keeper. 

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Tolafel

From the Moosewood Restaurant Favorites Cookbook

12 oz block of extra firm tofu (pressed to remove excess water)

16 oz can of chickpeas

1 tbsp olive oil

1 small onion, diced

1 red pepper, diced

2-3 cloves of garlic

1 tsp turmeric

1 tsp ground coriander

3 tbsp lemon juice

1/4 cup fresh parsley

1 tbsp soy sauce

1/4 cup tahina

sesame seeds

Preheat oven to 375. Heat oil in a small frying pan over medium heat. Add onions and garlic and sauté for about 7 minutes. Add the red pepper and cook for another 5 minutes until soft. Stir in the sesame oil, turmeric, and coriander and cook for another minute. In a food processor combine the chickpeas, tofu (broken into crumbles by hand), lemon juice, soy sauce, tahina and parsley and pulse until combined. Place the mixture into a large mixing bowl and add the pepper and onion mixture. Stir until combined. Spray a cookie sheet with nonstick spray. Form patties using about a 1/2 cup of the mixture. Sprinkle with sesame seeds and bake for 35-40 minutes.

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Spinach, Red Pepper and Feta Frittata

Frittata is one of those dishes that tastes great, presents beautifully and is a cinch to make. Kind of like creme brûlée or coq au vin. Frittata is lighter than quiche and just as tasty. You can use any combo of veggies and cheese like asparagus and cheddar, mushroom, onion and swiss or tomato, basil and mozzarella. Perfect for brunch, this dish pairs well with bottomless mimosas or bloody marys.

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Spinach, Red Pepper and Feta Frittata 

Based on this recipe from Williams-Sonoma

10 eggs

1 tbsp olive oil

1 red pepper, sliced thin

2 cups fresh spinach

1/2 cup feta cheese

salt and pepper

Heat olive oil over medium heat in a large nonstick skillet. Add red pepper and sauté for 8-10 minutes until soft. Meanwhile crack 10 eggs and whisk until frothy. Add feta and salt and pepper to taste. But don’t actually taste–salmonella alert.  Add spinach to the pan and sauté for 2 minutes until it is wilted. Add eggs and stir everything around lightly. Cook for about 5 minutes and then stick the pan straight under the broiler for a minute or two until it is golden brown on top.