Friday, March 12, 2010

Foodie Friday: Volume 5

It's Foodie Friday! Foodie Friday is my weekly feature that gives you a window into my kitchen. I love to cook, I love to eat, I love to read cookbooks, and I love to inspire people to give vegan food a chance. Thus, Foodie Friday was whipped up and baked to perfection.
I've slowly begun cooking again after being sickly all last week. I've recovered to the point that I'm inventing recipes on my own again, and making things that require a bit of work. Earlier in the week I made General Tao's tofu for a second time, after Jason practically begged for it. That's how good it is: steak-chomping husbands ask for it by name.

When I asked Jason what he wanted for dinner last night, he said he wanted chicken and rice, the two most boring foods in the entire world. Now that I've regained my sense of taste, I was not about to waste calories on a bland meal, so I invented...

Ginger garlic chik'n and pea pods!

Lightly coat a pan with olive oil and sauté a package of Morningstar Farms Chik'n strips, a heaping spoonful of chopped garlic, a heaping spoonful of chopped fresh or pickled ginger, and five or six chopped green onions. After all that stuff has mingled for a few minutes, add three or four handfuls of snow peas. When the chik'n strips are heated through, stir in three generous spoonfuls of miso paste and soy sauce to taste. Mix everything around until evenly coated. Serve over rice. I wanted to make coconut rice to go with this, but alas, I'm out of coconut milk.

Here's my lazy dinner for the week:

Morningstar Farms Hickory BBQ Riblet sandwiches with spiced oven-roasted sweet and regular potato sticks

And some 1,000 Vegan Recipes, uh, recipes:

Paglia e fieno ("straw and hay"--because of the two colors of pasta) with peas and homemade parmasio (akin to parmesan cheese, but vegan)

Chocolate-cranberry oatmeal cookies

These were so good that I made a second batch as soon as Jason, aka Mr. Sweet Tooth, finished off the first.

Caramelized French onion soup

Ginger-molasses bread with blueberries

On tap for next week: soft pretzels (which I'm probably going to make tonight) and pumpkin bread with cranberries!


Anonymous said...

So, when are you having the grand opening of your restaurant? You could you are very talented!

Bayjb said...

Those cookies look amazing and I can't wait to see this soft pretzel recipe. I love those things so much!

Classy in Philadelphia said...

Ummm, hello delicious food. I am officially starving.