Crispy Sweet and Sour Tofu

I am always on the lookout for new ways to prepare vegetarian Asian food.  Sweet and sour chicken was always a favorite of mine, but I had yet to make it since becoming a vegetarian.  This tofu version is fantastic!  Crispy tofu triangles tossed in a sweet and sour glaze with fresh pineapple, red peppers and onions make a perfect meal.  It was even great the next day!  The tofu wasn't as crispy, but it still maintained a delicious texture thanks to its cornstarch coating.  You can serve it over rice or with a side of noodles.

Ingredients

14 oz extra firm tofu, sliced and pressed
buttermilk (or 2 eggs and 1/2 C milk), mixed
1/2 C cornstarch
1/3 C coconut oil
1 Tbsp olive oil
1/2 a fresh pineapple, cored and cut into triangles
2 red peppers, cut into square pieces
1 yellow onion, cut into wedges

Sauce
7 Tbsp rice vinegar
1/2 C water
5 Tbsp sugar
2 Tbsp tamari or soy sauce
2 Tbsp ketchup
2 tsp molasses
1/2 tsp ground ginger
1 tsp salt
3 Tbsp cornstarch + 4 Tbsp water

Directions

1. Heat olive oil in a medium skillet over medium-high heat.  Add the onion, bell pepper, and pineapple.  Cook until the vegetables are crisp tender, stirring often.  Set aside.
2. In a small saucepan, combine all the sauce ingredients EXCEPT the cornstarch and water mixture.  Whisk over medium heat until the sugar and salt are dissolved.  Add the cornstarch mixture and whisk until thickened.  Set aside.
3. Slice the tofu into small triangles.  Coat the pieces in the buttermilk or egg mixture and dredge in the cornstarch to evenly coat. 
4. In a large skillet, heat the coconut oil over medium-high heat.  Working in batches, cook the tofu until golden, about 3-5 minutes each side.  Set aside to drain.  
5. Place all the tofu, pineapple, onions, and peppers into a large bowl.  Toss to combine.  Pour the sauce and gently coat all the pieces.  Serve warm and enjoy!

Superfood Soup

This soup is perfect for cold days or whenever you are feeling under the weather.  Ann at Sumptuous Spoonfuls was the inspiration for this power-packed meal.  If you haven't checked out her site, you must.  She has great recipes!  This soup has the trifecta of super leafy greens - spinach, Swiss chard, and kale!  If that's not going to boost your health, nothing will!  Add in some heat with as much Sriracha as you like, and it will ease any congestion you have.  My kids love it and so do we.  Pair it with a simple garden salad and you have a wonderful meal the entire family will enjoy.

Ingredients

3 C potatoes, cubed
1 C carrots, chopped
1 onion, chopped
6 garlic cloves, quartered
1 bay leaf
4 C Imagine No-Chicken Broth
2 C swiss chard, chopped
2 C kale, chopped
2 C spinach, chopped
1/3 C herbs (I use rosemary and parsley)
1 C plain Greek yogurt
Sriracha to taste
freshly grated Parmesan cheese

Directions

1. Place the potatoes, carrots, onion, garlic, bay leaf, and broth in a large pot and bring to a boil.  Reduce heat and simmer for about 25 minutes until the potatoes are very tender.  
2. Remove the bay leaf and stir in the chard, kale, and spinach.  Continue cooking for a few minutes until the greens are wilted.  Add the herbs.
3. Transfer the soup to a blender (or use an immersion blender), add the greek yogurt, and blend until smooth.  Serve hot with Sriracha and grated Parmesan.  Enjoy!

Weekly Menu

I hope you all had a lovely weekend!  We planted our very own strawberry plant for our backyard that was graciously given to us by our local farm.  I can't wait for my girls to watch them grow and pick them right off the vine.  We picked up some delicious produce this week including chard, kale, romaine, spinach, baby sweet Maui onion, cabbage, cilantro, carrots, and strawberries.  With that selection, we will be making the following meals this week:

• Superfood Soup with a Garden Salad
• using the kale, chard, spinach, romaine, and carrots

• Sweet and Sour Tofu with Chow Mein
• using the cabbage, baby sweet Maui onion, and celery left over from last week

• Spinach and Black Bean Enchiladas
• using the spinach, baby sweet Maui onions, and cilantro

• I will be having Kale-slaw for lunch and strawberries for dessert.

Greek Spinach and Feta Burger

I love burgers and since becoming a vegetarian, I have tried my share of veggie-based alternatives.  The biggest hurdle for me was realizing that I was not going to re-create a beef burger.  I had to open my eyes and see it as a new meal entirely.  This particular recipe has been a favorite for a long time.  I love that it is packed with iron-rich spinach!  You can also make small patties and cut them up for toddler finger food.  My little one just loved it!  This is a great meal year round, but is especially delicious with fresh local spinach.  I hope you give it a try!  :)

for the patty
1/3 C olive oil
3 garlic cloves, minced
1 1/2 tsp oregano
1 1/2 tsp dillweed
1/2 tsp pepper
1 1/2 C herb stuffing mix
2 eggs
16oz fresh chopped spinach, cooked (or 10oz frozen spinach)

2/3 C feta, crumbled

for the burger

hamburger buns

red onion

crumbled feta

greek yogurt or spicy mayo

Directions

1. In a medium bowl, combine the olive oil, garlic, oregano, dill, and pepper.  Add the stuffing mix and stir to coat thoroughly.  Add in eggs, spinach, and feta and mix well.  
2. Heat a non-stick skillet over medium heat.  Shape the mixture into patties.  Cook the patties until golden brown and heated through, about 4 minutes on each side.  
3. Serve on buns and top with red onion, crumbled feta, and greek yogurt or spicy mayo.  Enjoy!

Adapted from Better Homes and Gardens

Weekly Menu

Happy Monday!  We just had a great weekend of fabulous weather!  Sunny and 80 degrees in March is why I love Southern California.  It was a great glimpse of the spring and summer to come.  But it will be short lived.  It's going to be cooling down this week, so I have some yummy comfort food planned.  I may have gone a little crazy at the farm this week - everything looked so good!  But it did take forever to prep everything.  We picked up some spinach, romaine, kale, carrots, celery, beets, tangerines, and strawberries.  We will be making the the following meals this week:

• Greek Spinach and Feta Burgers and Sweet Potato Fries with Spicy Mayo Dip
• using the spinach

• Spaghetti with Chunky Marinara and Olive Garden Salad
• using the celery and romaine

• Pecan Crusted Chicken Salad
• using the celery and romaine

• Beet, Goat Cheese, and Arugula Panini with Sauteed Beet Greens
• using the beats

• I will be having Kale-slaw for lunch.  The strawberries and tangerines are for dessert.  :)

Chickpea Salad Sandwich

I just love sandwiches.  They are the perfect quick meal.  As soon as I saw a recipe for a creamy chickpea salad sandwich from Becca at Amuse Your Bouche, I knew it was something I had to try.  The filling can be made ahead of time and stored in the fridge so you have lunches ready for days - something important for a mom of 2 young children!  The whole family loved this sandwich...even my 18 month old.  Well, she couldn't eat the actual sandwich, but I set some of the filling aside, made sure it was well-mashed, and she ate it off a fork.  :)  The original recipe is great, but I tweaked it a bit for my tastes.  I hope you try it!

Ingredients (makes 3-4 sandwiches)

15oz chickpeas, rinsed and drained

1 tsp garlic powder

3 green onions, chopped

1/2 bell pepper, diced

2 Tbsp parsley, minced

2-3 Tbsp lemon juice

paprika

salt and pepper to taste

bread slices

lettuce

onion, sliced

spicy brown mustard

Directions

1. Lightly mash the chickpeas using a fork or potato masher.  In a large bowl, combine the chickpeas with the garlic powder, green onion, bell pepper, parsley, and lemon juice.  
2. Build your sandwiches with a layer of brown mustard on the lower piece of bread, a heaping portion of chickpea salad, and a sprinkle of paprika (to taste).  Top it off with the lettuce and sliced onion.  Enjoy!

Adapted from Amuse Your Bouche

Spinach Mushroom and Feta Quiche

There is something about quiche that is so comforting.  It is warm and hearty in a flaky pie crust.  What's not to love?  This recipe is one of my favorites.  It is packed with fresh spinach and sauteed mushrooms.  I really love that it isn't to egg-y or cheesy so you really taste the fresh veggies.  This is one of the first things I make when spinach is locally available.  It is a family favorite (even for my 1 year old!) and I hope your family gives it a try!

Ingredients

your favorite pie crust 

3 Tbsp olive oil

1 large onion, chopped

8 oz button mushrooms, sliced

2 large garlic cloves, minced

6-7oz fresh spinach, chopped if the pieces are large

3 eggs

1C half and half

freshly ground pepper

7oz feta cheese, crumbled

Directions

1. Prepare your dough as needed.  Roll it out and place it into a 9 inch pie pan.  Pierce the crust all over with a fork.  Place the crust in the freezer for 30 minutes.
2. Preheat the oven to 350 degrees.
3. Heat the olive oil in a large skillet over medium-high heat.  Add the mushrooms, onions, garlic, and salt.  Cook, stirring occasionally, about 10 minutes or until vegetables are soft and golden.
4. Add the spinach and stir until it wilts, adding in batches if necessary.
5. Place the eggs in a bowl with the half and half.  Season with pepper and whisk to combine.
6. Spoon the mixture over the chilled pie crust.  Sprinkle the feta on top.  Pour the egg mixture into the crust.
7. Place the quiche directly on the oven rack and cook until puffed and golden, about 60 minutes.  Remove quiche from the oven and allow to cool for 10 minutes.

*If there are leftovers the next day, I highly recommend reheating it in the oven.  Heat your oven to 350.  Slice the quiche into pieces and heat in the oven for about 20 minutes.

Adapted from Myra Goodman