Chinese Style Fried Rice

I have been using this recipe for years! I love it - mainly because it's fast, easy, and delicious. A bonus is that it's a one-pot recipe and one dish meal (less clean up!). I mostly just guess-timate with the amounts, so feel free to do that when you make it too - - you know what YOU like! (:

1/3 block of extra firm tofu
1/4 tsp. Braggs Liquid Aminos or low sodium soy sauce
pinch of turmeric
1/8 tsp each (or to taste): dried oregano, parsley, garlic powder, onion powder
1 Tbsp nutritional yeast

2 Tbsp of vegetable oil

2 cups of cooked (and cooled) brown rice
1/2 medium onion, sliced
1 garlic clove, minced
1 inch of fresh ginger root, grated or minced
2 carrots, shredded or finely julienned
1/2 red bell pepper, diced (or any other veggies you have on hand like broccoli or squash)
1/2 cup frozen peas
1/2 cup frozen edamamde
2 bunches of bok choy, green section sliced
2 Tbsp water
2 Tbsp Braggs Liquid Aminos or soy sauce

Press the tofu: place tofu between two folded dish towels and put a plate or skillet on top, add a couple of cans of beans (don't open!) and let sit for 10 minutes or while you get everything else ready; this will get the "extra" water out of the tofu and make it ready to soak up the sauce and flavors of what you are cooking it with.

Put a skillet over medium to medium high. Using the pressed tofu, crumble between your fingers into a bowl. You want something similar to the size / texture of scrambled eggs. Add Braggs aminos (or soy sauce), spices, and nutritional yeast. Stir well to mix. Add 1 Tbsp of vegetable oil into the warmed skilled over medium high, add tofu and let sit for a minute or two then begin stirring. The tofu should turn yellow where it's hot. Continue cooking and stirring to get the the consistency that you like (I let mine almost brown because that's the way that I used to like my eggs).

Push tofu to one side of the pan, turn pan up to high, and add onion, let cook 3 - 4 minutes, stirring. Add garlic and ginger, stirring, for 1 minute, add in remaining veggies and stir constantly, 3 - 4 minutes. Add in rice, stirring to combine, and incorporate tofu. Cook until rice is warmed through, approximately 3 - 4 minutes, add in frozen peas, edamame, and bok choy, let warm (and let bok choy begin to wilt), approximately 2 - 3 minutes more. Add water and Braggs (or soy sauce), stir to combine and serve.

Make approximately 4 servings as a main entree.

A Week of Menu Ideas - Tofu, Beans and Greens, Carrots

Wow! It was a busy weekend and the first part of this week has been very busy, too. Obviously!! It's Wednesday and I am just getting around to working out this meal plan!! I know what you are thinking...."mmmhmmm, excuses, excuses"....

Sunday was Miss No-No's birthday party with her friends. We had it at a gymnastics facility. She was really excited and her friends all seemed to have a good time, too!

The foam block pit (see the second picture) was the ENTIRE reason she wanted to have her party at this place. We actually went to more than one facility and this one had the biggest foam block pit and that was how she decided to have it here!!
Oh, and look at that beautiful cake!!! (I was up until like 11 or 11:30 the night before cooking it...lol). BUT, it was big enough to feed 25 with leftovers!!!
And this week has been busy because Monday I was just tired (from being up late Saturday - and, yes, 11pm is late for me now!) and Tuesday was MY birthday!! So we met up after work and went near downtown for dinner.  (:


Now, on to the menus:
Monday
General Tao-Style Tofu (1)
Chow Mien Noodles

Tuesday
Dinner out
Wednesday
Beans and Greens (2)

Thursday
Garden Burgers
Carrot Juice (3)
Friday
Leftover Bonanza
Saturday
Dinner out
Sunday
Leftovers - Round Two
Notes:
1. General Tao Style Tofu: Add a little bit of vegetable oil or coconut oil to a smokin' hot non-stick skillet. Add in cubed tofu pieces and cook, moving occasionally, until the tofu is the color you like (It usually takes me less than 10 minutes to do this and I like mine burnt - - so turn that heat up!!). Turn the heat down to medium or medium high. Add in your vegetables (when I am in a rush, I use the stir fry mixes that are in the frozen veggie section; but if you use your own, steam them slightly while the tofu is cooking; that way they will cook fast once you get them into the skillet). Pour in a sauce (store bought or homemade: 3 T soy sauce, 2 - 3 T water, 1/4 - 1/2 tsp. dried ginger, 1 clove chopped garlic, 1 T cornstarch, 3 T OJ, 1/8 - 1/4 tsp cayenne pepper; mix). Simmer the sauce until it gets a little bit thick. Serve over noodles or rice
2. Beans and Greens: Not what you are thinking!! This is Cali-Style (not Italian-Style)!! Use white beans, pinto beans, or kidney beans and spice how you like. Warm up. Serve with steamed greens - we have a ton of kale, so this recipe uses it all up!!
3. Carrot Juice: Really! I bought 10 lbs. of baby carrots for Miss M's party and I could have gotten away with 2 - lol. I really thought that the other mommas would help eat them up!! So we will have sweet juice on the side (carrot mixed with a little lemon or orange juice and maybe a celery stick for fun).

What's something different that you are making this week?
More later! (:

A Week of Menu Ideas

We recently got to spend some time in Florida - not the Disney World part of Florida - the real Florida! We stayed with my in-laws at a place near Clearwater. It's so beautiful, and simple, and so south. Mr. No-No and I have both been to FL before, but we stayed on the east coast. This trip was so much better (however, we also were with my in-laws, my SIL and her family, and two of Mr. No-No's aunts and one of his uncles). I love to go places and see new things, but I am a people person - - I want to travel with my family!!

This is a picture of Miss No-No on Honeymoon Island - it looks photoshopped, but it's totally untouched. That's how beautiful and awesome the west coast of FL really is!

Hard to believe, huh? It looks like some tropical island....but it's in the states!!! We can.not.wait to go back!!!

But...now it's back to the grind (:
Here's what I have planned for this week:

Monday
Stir Fry
Brown Rice
Kelp Noodle Salads with Ginger Salad Dressing

Tuesday
Vegetarian Taco Salads

Wednesday
Chickpea and Tomato Pitas (1)
Fruit
Salads (with Chopped Tomatoes and Bell Peppers)

Thursday
Garden Burgers

Friday
Rotini with Steamed Veggies
Seared Tofu
Salad

Saturday
Veggie-Style Colcannan
Smashed Potatoes

Sunday
Pasta Dinner
Salad
Garlic Bread

Notes:
1. Chickpea and Tomato Pitas: Mix a can of chickpeas / garbanzo beans with 2 or 3 diced tomatoes. Mix in 2 - 3 Tbs. yogurt (I use soy yogurt), diced cucumbers (if you have them), 1/4 tsp of Braggs Seasoning (or Mrs. Dash No-Salt), a pinch of pepper and a pinch of salt. Put inside of pita breads (or use tortillas or a wrap), top with chopped lettuce, and serve!

Where have you been lately? What beautiful things have you seen?
More later!! (:

A Week of Menus

It's Monday - Martin Luther King Day! :)

I think it's an awesome opportunity to talk to Miss No-No about standing up for what you believe in - and standing up for yourself. She's a little young to fully grasp the whole story (or for me to explain racism to her), but not entirely too young to understand why it's important to be strong in your beliefs.

{image from google.com}

...on another note, Chinese New Year is coming up!! I'm not Chinese - or even Asian - - but, I do love a reason to celebrate (lol), so we are having a lot of Asian themed food this week. For those of you that don't know, Chinese New Year is next Monday. We already went and got Miss No-No a cheongsam (a traditional Chinese dress) to wear to school next week for the celebration - - it's beautiful - white with pink flowers all over it. And, most importantly (!), she loves it. You can see her comments here about last year - and what she thought of me not making a big enough deal about Chinese New Year!

Here's what I have planned for this week:

Monday
Lettuce Wraps
Ramen Noodles
Miso Soup

Tuesday
Soup and Make-your-own Salad

Wednesday
Thai-Style Noodles (with Peanut Sauce and Veggies)

Thursday
Garden Burgers
Veggie Sticks / Skewers

Friday
Spring Rolls
Tofu Bites with Sweet and Sour Sauce

Saturday
Dinner out - Chinese Restaurant

Sunday
Portabella Mushroom Risotto
Spinach Salads

Notes:

1. For the Lettuce Wraps - - I modified the recipe by using tofu (which I diced up and then browned in a pan first), omitting the chestnuts, and using store-bought hoisin sauce. I also added diced, browned mushrooms to give the wraps more filling.

Miso Soup: I actually buy miso from a Asian market by my house and the recipe for miso soup is on the package. I follow the recipe as directed. It comes out great every time.

2. Soup: Is just left overs from two weeks ago that I froze. It's ready to re-heat and eat once we get home. The garlic bread is also frozen (I will take it out of the freezer the night before). I just sliced a baguette, added vegan butter and spices, wrapped it up in foil, and put in the freezer in a plastic freezer bag. Before I get the soup going and make the salad, I will pull the bread out and put it in the toaster oven to brown up.

3. Tofu Bites: Dice-sized pieces of tofu, browned up in a little bit of olive or coconut oil in a pan. Sweet and sour sauce

Spring Rolls: Asian rice string noodles (cooked), tofu cut into large matchsticks, julienned carrots, red peppers, and green peppers, torn lettuce leaves, and avocado (when we have it), rolled into softened rice papers (roll up like a burrito)...fast, easy, and delicious!

4. Risotto: Also leftovers that I froze and can now just heat and serve!

What are you doing to celebrate this week?
More later! :)

What's for Dinner?

 

We went to a birthday party at a Gymnastics facility this weekend. It's the first time we have ever done anything like that and it was a blast! If that place wasn't so far from our house, I would be thinking about having Miss No-No's next birthday party there! The kids got to run on trampolines, on mats, jump on spring boards, and into a huge "pool" that was full of foam blocks! There was also this HUGE rope swing. If none of the other parents would have been around, I think I would have just dove right in and joined my little Miss No-No - - it looked like so much fun!!! She loved it and the birthday girl's parents did such a fantastic job (no, they don't read this blog - lol), but they did such a great job with the food and the goodie bags, the cake and cupcakes, and just getting the kids psyched. I loved it!!

So - on with the meals for the week. :)

Monday
Nori Rolls
Miso Soup

Tuesday
Spinach-Stuffed Tomatoes
Quinoa Salad

Wednesday
Healthy Dinner Bowls

Thursday
Homemade Black Bean (Veggie) Burgers
Salad with (homemade) Avocado and Cumin Dressing

Friday
Peanut "Noodles" with Veggies and Tofu

Saturday
Left over Bonanza / Beach Picnic

Sunday
Pasta Dinner / Salad / Garlic Bread

Notes:
1. Nori Rolls: Brown rice (made ahead of time), matchstick carrot and cucumbers, and sliced avocado. I will either roll these into a hand-held "wrap" using a nori sheet or will wrap them "roll-style" using a bamboo mat (from the Asian market) and then cut in 1" sections.
Miso Soup: I have a recipe for this, but to be honest, I haven't tested it yet; if it doesn't come out well, I have a packaged soup mix (just add hot water type of mix) as a back up.
2. Stuffed tomatoes: Mix spinach, scant onions, diced red bell peppers, salt, pepper, garlic, and some italian spices into cored out tomatoes.
Quinoa Salad: using pre-made quinoa, add in salt, pepper, fresh mint, diced cukes, and diced tomatoes; mix well; serve next to tomatoes
3. Healthy Bowls: Usually a mish-mash of what I have left over or around (!): brown rice on the bottom, beans (black, brown, or pinto work really well, but anything works here) layered on top, slightly steamed veggies over the beans (I usually add some kind of greens - like kale or spinach - and other veggies - carrots, broccoli, squash - basically, whatever I have on hand); pour a lite (homemade, if you have it) salad dressing over the top. Easy, quick and nutritious!
4. Black Bean Veggie Burgers: there are recipes allllll over the place for this - I'm substituting homemade burgers this week (but, lately I have been using pre-packaged garden burgers - both work well, although one is easier on a busy night!).
5. Peanut Noodles: Zucchini noodles dressed with peanut sauce (home-made or store bought works); add slightly steamed or sauteed veggies with either baked or pan-fried tofu cutlets.


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Grilling - Vegan Style Kebabs

I love, love, love holidays!! But, 4th of July is one of my favorites by far. I think it's partly that it's in the summer, partly that it's about parties, and partly that it's usually celebrated outside - all day!! :) And, even though I don't eat meat, I love to grill! Grilling brings intensity to certain flavors, like these smoky and spicy Kebabs (which will be too hot for your little ones unless you omit the chipotle pepper). I got this recipe from the Meatout Monday campaign website (Of course, it's slightly modified...). Their website is full of good, healthy, filling meals that can easily replace meat-filled meals - - even for people who claim that they could "never be vegetarian" or "love meat too much". When I grill these kebabs up, I always make extra for the lunch the next day. And although I love to share good vegetarian food with people, these are HARD for me to give up!! :)

What are you grilling up for your 4th?

Chipotle Grilled Tofu Kebabs

Ingredients:
1 package extra firm tofu, cut into (3/4") cubes
bamboo skewers

Spicy Chipotle Sauce:
3 Tbs. non-dairy margarine (try Earth Balance)
3 Tbs. garlic clove, peeled & minced
½ cup yellow onion, diced
2 Tbs. chipotle peppers in adobo sauce, chopped
2 tsp. maple syrup, agave nectar, or sugar
5 Tbs. ketchup
1 Tbs. soy sauce (optional)
1 Tbs. cider vinegar
* You can substitute with 4-6 sliced portobello mushrooms, 1 package of unbreaded soy chicken strips, or at least 1 eggplant, cut into strips & pre-roasted for about 10 minutes.

Directions:

Soak bamboo skewers (if using a gas grill; our grill is electric, so I skipped this step).

Take one cube of tofu and "thread" two skewers through it (the two skewers make it more stable so the tofu doesn't slip off while grilling). Continue threading skewers and tofu until skewer is full and move to next set of skewers. Continue until all the tofu has been used up.

Make the sauce by melting margarine in a non-stick pan over medium high heat; add garlic and onions, stirring frequently until golden; add chipotle chilies, agave nectar or maple syrup, ketchup, soy sauce, and cider vinegar; stir well and cook for 5 minutes until sauce is thick and sticky.
Brush kebabs liberally with spicy chipotle sauce; grill (or saute) over medium heat for about 3 minutes per side or until crisp with grill marks on both sides (be careful not to burn); brush with more sauce if desired and serve hot.

Do you have any special traditions that you use to celebrate our country's freedom?

I'm linking up here:
The Saturday Evening Pot
Savory Sunday
Market Yourself Monday
Mouthwatering Monday
Creative Bloggers Party
Just Another Meatless Monday
Midnight Maniac Meatless Monday
Vegan Mondays at the Veggie Converter
Tuesday Linky Parties
Thursday Linky Parties
Mique's Pity Party

POST UPDATE (7/11/11): Thanks so much to Rebecca Jean at Midnight Maniac! This recipe was a featured submission in her weekly linky party!! Yayyaayayay!!! Check out the other features, too!

Happy 4th of July!!
More later!! :)

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Christmas Hangover

Hahahaha! Christmas hangover is exactly how I feel - - basking in the glow of all my presents - and, of course, of the presents I have given. What a wonderful Christmas! Miss M had a TON of presents and that was fun. I'm not sure she can even remember everything that she got - will have to ask her tomorrow....if I remember.
She did get fun stuff: a stroller for her baby, a kiddie laptop (so she can play on her own laptop while I am on mine), a bingo game, checkers (which, suprisingly, she actually understands!), lots and lots of clothes, a necklace, new shoes, lots of dora toys, a new doll, and a little pony carousel - - and that's just the stuff that I remember!
And I got wonderful stuff - five (!) soy candles, that vegan bible - Veganomicon, a pressure cooker, two CDs (Franz F. and Kings of Leon), another cookbook, a new wallet, new pieces of china, the perfume sampler from Sephora, and a (sigh!) Glen Ivy gift card. Then I went yesterday and got a beautiful pink smart phone. <- I wanted the new Sprint phone made with post consumer materials - but, grrrr, they were sold out! The guy told me that they have a list of people who are waiting for one...so, I am on the list, but in the meantime, I am so so so happy with the new phone that I have...so awesome! I love it! I used the pressure cooker today to make lentil soup (from, of course, Veganomicon). I also made the Cheezy Sauce and Broiled Tofu and the Tofu Florentine was for breakfast this morning....ahhhh! I love that book. Everything is so good.... Tomorrow is little Sean's bday party at my mom's and then Tuesday, I am taking Miss M to Disneyland (but, I think I will just drop her off with my parents and then come back home to clean and pay bills, and maybe...do a little cooking...hahahhahaa - I don't think I will be able to resist!). Late, late, late right now. More later! :)