clean out the fridge Pra Ram style noodle dinner

fridge food

Quite recently, I purchased peanut butter after forgetting it existed for a couple of months.  I was glad I did, because it came to the rescue the other night on an almost too-warm-to-cook, clean-out-the-fridge-for-dinner evening. I was grasping for ideas and near gasping for breath until I remembered that I had just enough odds and ends of vegetables and to lightly cook and pair with an easy peanut sauce.  The sliced tofu was the last piece of Nasoya extra firm that had been marinating in a light fishy mixture of crumbled nori, soy sauce, vegetarian fish sauce, mirin, and fresh ginger.

The completed meal was reminiscent of Pra Ram, but served with buckwheat rice vermicelli, as opposed to a bed of greens or steamed rice.  I dig this type of vermicelli because it’s cheap, versatile, and remains sturdier vs. the traditional rice version – especially as leftovers.

Satisfyingly served at room temperature, and sprinkled with gomasio.

clean out the fridge

The extra peanut sauce is requesting some satay action. Dip party to commence.

Picture 020

One last thing – I’m quite possibly in love with my new tablecloth.

The Teese Challenge: Broccoli Raab, Garlic & Teese Rolls

The long-awaited (in my head) goal of recreating the classic broccoli & mozzarella pinwheels of the local pizzerias of my childhood finally came to vegan, teese-covered fruition!

This is definitely the first test batch, but overall, I’m pleased with how they came out.  The one BIG difference I’d change for the next round is to double the pizza dough.  There was a little bit of both fillings left over, and with double the dough, I’d be able to make even large, spiral rolls – aka pinwheels! I used broccoli raab, because, you know, farmers markets, the joy of raab, etc.

Broccoli Raab, Garlic & Teese Rolls

teese challenge

Here’s what you need:

  • Double batch of pizza dough, fully risen.
  • Flour for the dough.
  • One bunch of broccoli raab or small head of broccoli, roughly chopped.
  • Extra virgin olive oil
  • 4-5 cloves of minced garlic
  • One batch of Tofu Ricotta (I used Nasoya firm with the recipe from Veganomican/Vegan with a Vengeance with the addition of a teaspoon of tahini).
  • One small tube of Mozzarella Teese, shredded.

Instructions:

  1. Preheat oven to 400F.
  2. Prepare the Tofu Ricotta and set aside.
  3. Sauté the garlic on low/medium heat in the olive oil for 2-3 minutes.
  4. Add a dash of crushed red pepper, freshly ground black pepper, a generous pinch of sea salt, and the chopped broccoli raab (or broccoli).  Add a splash of water, and stir for 5-7 minutes, until well-cooked.
  5. Remove the sauté pan from heat, cover and set aside.
  6. Flour your hands and roll out the pizza dough to a large oval.  Use more flour if needed.
  7. Lightly brush the dough with olive oil, or use a mister.
  8. Place large spoonful of tofu around the dough.  Use a spatula to spread out.
  9. Carefully do the same with the broccoli raab mixture.
  10. Spread 3/4 of the shredded teese log onto the other fillings.  It’s okay if it clumps a bit.
  11. Roll up like cinnamon rolls, and precisely cut with a sharp knife.  Rinse your knife between cuts if you need to.
  12. Lightly grease a 8×13 pan (you may need more than one).
  13. Place rolls in the pan(s).  If there is a more open side, place that side up.
  14. Sprinkle the rolls with the leftover (1/4 tube) of shredded teese and a drizzle or spray of olive oil.
  15. Bake for 40-45 minutes.
  16. Serve warm with marinara sauce for dipping.
    Ready to roll

roll

Teese, Teese, Teese! The eventual double-dough rolls will be prettier!

teeeeeeeeeeeeeeeeeeeeeeeeeese

These rolls are part of the official Teese Challenge.  Chicago Soy Dairy generously sent vegan food bloggers their soy cheese to cook with and document.

dinner is good: cornmeal crusted baked tempeh

Leigh and Ann’s Homemade Creole Sauce from the Vegan Bake Sale for Haiti spooned over thyme-y, cornmeal crusted, baked tempeh strips. Roasted broccoli with fresh lemon, coarse sea salt and pepper.  Steamed yam with sea salt.

creole sauce, cornmeal tempeh

I had been craving good ole tempeh. The tempeh strips were marinated overnight in tamari and the Creole sauce (so good! such a nice tangy flavor!), dipped into a water and cornstarch slurry, then pressed into fine cornmeal with thyme, garlic powder, sea salt, lots of freshly ground pepper, and crushed red pepper, and then baked at 375F for 20 minutes on one side, and then 15 minutes at 400F – for the crispin’.  Served with roasted broccoli, steamed yam, and more Creole sauce.

In my head, and mouth, this meal was channeling the great The Lone Ranger plate at Chaos Cafe.  Except without the quinoa and kale, since I didn’t have them on hand.  Out of quinoa, I know – not even an extra bag of red hiding in my cabinets.  What’s my life coming to?

creole sauce, cornmeal tempeh

In other news, I had no idea there was a tea store tucked behind SE 12th and Division.  My life has changed.  The intersection hosts the new Gorditos, a cute pet store, vegan-friendly Artemis Cafe, and The Beer Mongers (note to self – finally visit!)

Foxfire Teas: Passion Yerba Mate (drinking right now – lovely), Foxfire Herbal Chai and Charcoal Baked Dong Ding. All purchased by the ounce, loose leaf.

apparently, I live near a tea store.

Tea makes everything better.