Tofu Dressing Salad

Tofu-shiraae

Sweet and cold. A nice summer side dish. A cake of tofu is in the salad dressing. I haven’t made this dish for such a long time. I was flipping my old scrap cooking recipe book and I saw something like this in it. I reduced amount of sugar. I love sweets, but too sweet is too sweet. You can make this ahead of time and keep it in the fridge for a few days.

Ingredients:
1 carrot
1/2 cake konnyaku
2 dried shiitake mushrooms
1 slice aburaage (fried tofu pounch)
1 cup snap peas, green beans, or shelled edamame (or steamed and roughly cut spinach)

Tofu Dressing:
1 cake tofu (300 g)
3 Tbsp sesame seeds
1 Tbsp sugar
1/2 tsp salt
1 tsp soy sauce or tamari

Cooking broth:
1 Tbsp sugar
1 Tbsp sake
1 Tbsp soy sauce or tamari
1 1/2 cup mushroom soaking water

  1. Soak dried shiitake mushrooms in 1 1/2 cups warm water.
  2. Drain tofu by pressing it between palm of your hands.
  3. Boil konnyaku for 5 minutes.
  4. Pour hot water from tap over aburaage. Squeeze water out.
  5. Cut carrot, aburaage, and konnyaku in thin strips.
  6. Cook carrot, aburaage, konnyaku and dried shiitake mushrooms in mushroom soaking water + other seasonings for 5 minutes until carrot becomes soft. When it is cool to touch, cut stems out of shiitake mushrooms and cut the caps in thin strips.
  7. Boil snap peas for a minute until they become bright green. If you are using frozen edamame, thaw them and shell them.
  8. Make tofu dressing. Pulse sesame seeds in a coffee grinder for a few seconds. Mix all other tofu dressing ingredients well with a hand blender.
  9. Drain vegetables. Lightly mix them with tofu dressing.
  10. Chill.

 

Cold Sesame Noodles

Cold Sesame Noodles

Cold Sesame Noodles

A nice cool watery meal on a summer day. This recipe is versatile. You can substitute multigrain noodles with different kinds of noodles like soba noodles, udon noodles, spaghetti, egg noodles, green noodles. You can use many other kinds of leafy vegetables (i.e. lettuce, kale, cabbage, spinach) other than I used here as well.

Serves 2

Ingredients:
1 medium carrot
2 cups beans sprouts
1 small cucumber
3 cups chopped bok choy
5 oz multigrain noodles
4 T roasted peanuts

for dressing:
1/4 cup soy sauce
2 Tbsp tahini
2 T toasted sesame seeds
1 Tbs grated ginger
1 T maple syrup or honey or agave
2 T balsamic vinegar or rice vinegar
1/2 t chile paste or pinch of cayenne pepper or hot sesame oil
1/4 cup water

  1. Shred carrot. Cut cucumber in matchsticks. Cut bok choy stems in matchsticks, chop the leafy part.
  2. Cook noodles al dente, cool them under running water.
  3. Mix all the ingredients for the dressing well.
  4. Put noodles and vegetables in a big bowl. Pour the dressing over noodles and vegetables. Mix.
  5. Divide the noodles-vegetables mix into 2 bowls. Sprinkle peanuts over them.

Pasta Primavera with Cashew Sauce

Pasta Primavera

Pasta Primavera

Finally spring has arrived. I felt like making something easy to make and easy to eat for my post-surgery mouth. I thought of pasta. Pasta is always soft enough, and fusilli and penne are bite sizes. This simple pasta sauce is easy to make and tasty.

Serves 2

Ingredients: 7-8 oz pasta of your choice, 1 head broccoli, 10 cremini mushrooms, 2 tomatoes, 2 cloves garlic, 1/4 cup raw cashew, 1 tsp sesame seeds or tahini, 1 tsp nutritious yeast, 1 tsp dried oregano, 1 tsp dried basil, 1 Tbsp miso, 1 tsp Better Than Bouillon (or any other dried vegetable broth), 1/2 cup water, salt and pepper

*You can substitute above vegetables with many other vegetables available in your hand. Asparagus, carrots, zucchini, spinach, eggplant are other good choices.

  1. Chop broccoli, tomatoes, and mushrooms. Mince garlic cloves.
  2. Start cooking pasta.
  3. Sauté chopped vegetables in a large frying pan with splash of olive oil for a few minutes until broccoli become tender but not too soft. Sprinkle oregano and basil in. Turn off the heat.
  4. Grind sesame seeds and cashews in a coffee grinder or a blender.
  5. In a small bowl, mix water, ground sesame seeds and cashews, nutritious yeast, and bouillon. Pour this broth in the vegetable frying pan.
  6. When pasta is done. Drain, and add to the vegetable frying pan. Heat it through.
  7. Serve!

January 4th Menu

Very Berry Shake

Very Berry Shake

Breakfast: Coffee, Very Berry Shake with OJ—with a new vita-mix blender, it was a breeze.

Lunch at Heath Nut: Scrambled Tofu, Seitan and Green Pepper, Greens—a good choice. I’m getting better at this place.

Dinner: Miso Udon Soup with Tofu, Spinach, Enoki Mushrooms, Chinese Cabbage, Sesame Seeds, GF Vegan Brownie with Pumpkin Ice Cream

HealthNut Lunch

HealthNut Lunch

Miso Udon Soup

Miso Udon Soup

Brownie and IceCream

Brownie and IceCream

 

Wednesday’s Menu 12/12

Purple Shake

Purple Shake

Breakfast: Coffee, Purple Shake—I’m out of kale…

Lunch: Minestrone with Lentil, Apple

Dinner: Another Collective Japanese Dinner consisting of Kimpira Gobo, Sweet Brown Rice, Simmered Soy Beans with Kelp, Roasted Beet Salad, and Sesame Green Beans

Minestrone with Lentil

Minestrone with Lentil

Japanese Dinner

Japanese Dinner

 

Thursday’s Menu 11/15

Green Goddess

Kale, Sweet Potato, Avocado Dinner

 

Breakfast: Coffee, Green Goddess Shake

Lunch: Sesame Noodles, Beet Stew, Yakimochi

Dinner: Kale, Sweet Potato, Avocado, Brown Rice, Tomato—a quiet Japanese dinner. Love it.

Sesame Noodles, Beet Stew, Yakimochi

 

Wednesday’s Menu 11/14

Very Berry Shake

Breakfast: Coffee, Mixed Berry OJ Shake

Lunch: Yaki Udon at Riki

Dinner: Sesame Noodles, Vegetable Dumplings—I bought these new kind of vegetarian dumplings at a Japanese super market. Not good. Why didn’t I stick to the Mustard Leaf Dumplings which are my favorite.

Yaki Udon

Sesame Noodles and Dumplings