asian

Recipe of The Week: Sesame-Ginger Tempeh

March 27, 2012 by Lindsay Ingalls 7 Comments

Tempeh is one of our favorite vegetarian sources of protein and I am always looking for new and interesting ways to season it up. My husband being a huge fan of Asian flavors requested I make him something with a little Asian flare and I create this dish which is a wonderful balance of sweet, salty and savory flavors. The recipe serves four and if there is just one or two of you I suggest making the full recipe because the leftovers are delicious in a sandwich or on top of a salad. You could even cut it up and throw it in a stir fry.

Sesame-Ginger Tempeh

The marinade in this recipe works well for seitan, portobello mushrooms, and tofu as well. Also take a look at step four of the directions, you will find three different ways to cook up your tempeh. Enjoy!

Serves 4-6

Ingredients:

16oz tempeh, cut into 4 wedges
¾ cup water
Marinade:

¼ cup tamari
¼ cup sesame oil
¼ cup rice vinegar
¼ cup maple syrup
2 tablespoons grated ginger
3-4 cloves of garlic, minced
1-2 teaspoons sriracha or ¼-1 teaspoon chili flakes (optional, add if you like a little spice)

1 tablespoon sesame seeds
2 scallions, whites and greens, thinly sliced

Directions:

Place tempeh and water in a saute pan medium heat and cover and cook for 7-10minutes.
While the tempeh is cooking mix together the marinade in a large shallow bowl.
Remove the tempeh and place in the marinade, making sure to coat all sides. Let marinade for 30 minutes.
Pan Fry: Coat the bottom of a skillet with a thin layer of oil over medium heat. Place the tempeh in the hot oil and saute on each side for 3-5 minutes. Bake: Preheat your oven to 375F. Place the tempeh and any remaining marinade in an oven proof dish and bake for 15-20 minutes. Grill: Heat your grill and make sure to lightly oil the grates. Place the tempeh on the grill and cook for 3-5 minutes on each side.
Garnish with a sprinkle of sesame seeds and scallions.

Dinner Was A Deal, But What An Expensive Nap

November 17, 2011 by Lindsay Ingalls 5 Comments

Yesterday afternoon the Hubz declared that last night would be date night, and who am I to pass up on date night. We decided to do dinner and a movie since we have been talking about going to the movies for weeks now and there was finally something that we both wanted to see.

How could I pass up a date with this hunk?

Since we are trying to be more frugal with our dining out we decided to use one of our Living Social deals to Asiana Noodle Shop, a favorite spot of ours where I usually get a giant bowl of noodle and vegetable soup that I could fit my whole head in. Last night neither of us were in the mood for noodles so we flipped to the back of their extensive menu and decided to both get sushi.

Neil got the

Vegan Chirashi
Shitake Mushroom, Sweet potato, Seaweed, Oshinko, Kampyo, Tofu, Yamagobo, Asparagus ,Wakame, Spinach, Avocado, Cucumber and Tofu skin

It was so delicious and came with a bowl of miso soup that he kindly shared with me.

I ordered the Union Maki which was so delicious and MASSIVE but don’t worry I had no trouble eating the whole thing, I even ate the salad on the side. I was hoping that Asiana had a description of the roll on their online menu but they don’t seem to but basically it was filled with asparagus, fried tofu, cucumber and sesame peanut sauce rolled and topped with tofu skin and avocado- DELICIOUS!

After dinner we walked around, popped in Stone Soup for a vegan macaroon and then we were off to the movies to see Margin Call.

So this is when I proceeded to have the most expensive nap of my life. The movie cost $9.25 (remember the good ol’days when movies were like $5?) well I made it about half way through and I just couldn’t keep my eyes open any longer. The movie wasn’t bad or boring so much as just really slow and not that exciting. I decided it just wasn’t a theater movie for me. I would have done so much better watching it at home while multitasking. The Hubz on the other hand really enjoyed the movie, he agreed that at times it was really slow moving but he really enjoyed all the character development.

Have you ever fallen asleep at the movies?

Mocktails and Spicy Tofu Lettuce Wraps

June 10, 2011 by Lindsay Ingalls 2 Comments

Last night I finally made back into the kitchen for some real cooking and it felt amazing! Since the Hubz and I are not drinking right now I started off with making some mocktails.

This yummy creation is a Ginger-Lime-Pom Spritzer and it is so delicious. Basically cut up a few slices of lime and ginger place in a glass with ice and muddle together then add one part pomegranate juice with three parts seltzer and enjoy!

For dinner I made Spicy Tofu Lettuce Wraps that were to die for and even better on the second day as a salad instead of wraps. So I was back in the kitchen but I also was tired after yoga (where I feel asleep in savasana) that I just through things together instead of measuring things out. So unfortunately this recipe is going to be in splash and dashes and handfuls.

Makes 4 servings

Ingredients:

1-pkg Extra Firm Tofu, diced
4oz white mushrooms, sliced
dash of sesame oil
splash of canola oil
1inch knob of ginger, grated
3 garlic cloves, minced
1 red chili, minced
splash or two of tamari
drizzle of sweet soy sauce
glob of hoisin
handful of sliced green onions

In a large skillet heat the sesame oil and canola oil over medium-high heat. Add the ginger, garlic and chili to the pan and saute for one minute. Toss in the tofu and stir fry until lightly browned. Add the tamari and sweet soy and cook for 5-6 minutes. Lastly toss with hoisin and green onions and serve.

Garnish with thinly sliced carrots, peppers, cabbage and Bibb lettuce leaves.

Weekend Wrap Up: Mother’s Day Re-cap!

May 9, 2011 by Lindsay Ingalls 2 Comments

Yesterday we spent the day with three wonderful moms- my mom, my grandma and my Aunt Carol. We had an early lunch of (veggie) chili, salad and rolls and then just sat and chatted for a few hours before making our way back home.

My Mom & I (Spring 1986)

Mom & I (around 1988)

Dad, Mom, Me & Hubz (2009)

Once we arrived home we spent the afternoon relaxing and re-cooping from our allergen overload. For dinner the Hubz was feeling something with an Asian flare so I made stir fried veggies and seeds with brown rice and Asian greens. It was so delicious. For dessert we had dates and mango, yum yum yum.

Making Take-Out In

November 25, 2010 by Lindsay Ingalls 1 Comment

The husband and I love Asian food- Thai, Chinese, Vietnamese, Burmese, Japanese-you get the point; so for dinner I like to play around with Asian flavors to make yummy dishes. We love to go out for Asian food but we try not to get it out too much because of portion control, high calorie sauces and budget. Making your own “take-in” helps to reduce over eating and allows you to create healthier versions of your favorite dishes; here are three of my favorite “take-in” dishes for two.