Tag Archives: Ginger

Asian Inspired Peanut Butter Tofu Sandwiches

asian inspired peanut butter tofu sandwichesAs you may remember, I’m a real peanut butter lover! So, I was quite please when my friend Vanessa chose, among some other choices, that I would make some Peanut Butter Tofu Sandwiches for our little get together. Miam! Those are so simple yet so good!

We had the perfect day, my friend Vanessa and I. We went apple picking at Hemmingford in the lovely Philion Ecological Orchards. The apples were delicious, the weather was perfect and the orchard’s employee were so sweet and helpful. They even thought us how to pick apples “the right way” and how to keep them longer by putting them in a plastic bag in the fridge. Cool!

Philion orchardsPhilion Orchards. Isn’t it beautiful!?

So, now that I have a ton of apples and pears, I hope I’m gonna be able to come up with some interesting recipes… I always do apple sauce, but I don’t have a lot of imagination to do other things and I’m not quite fond of regular apple pies. Of course, I’m also making some apple arrows, as I’ve show in a previous post, but I’d really like to come up with a vegetarian main course including apples. I hope I’ll be able to, cause I’m not a real prolific recipe developer…

So, lets get back to this meal I had with Vanessa and our boyfriends. I started it with a Beet Carpacio that was way beyond my expectations! It was so full of flavours!

I’ll post the recipe later this week, but just take a look at how beautiful it is.

beet carpacio

We continued the meal with an unpretentious asian inspired sandwich. I took the recipe on Oh my veggies and really didn’t change it at lot.

Vanessa brought some wonderful pastries for dessert! Miam! It’s so rare that I eat such rich dessert, it was just the perfect treat! My boyfriend, who is really picky when it comes to dessert (he doesn’t have such a sweet tooth) exclaimed himself with so much emotion when he tasted the praline rectangle : “oh my god! this is it! this is what I’ve been trying to explain! The perfect texture!”. Hihi, this was quite nice to hear!

desserts avec nessa

Well, let’s get back to the main course! Here is what you need to make 3 to 4 of those yummy sandwiches :

Ingredients :

For the tofu :

  • 1-14 oz. package extra-firm tofu, pressed for 30 minutes
  • 1 tbsp olive or coconut or peanut oil

For the peanut sauce :

  • 6 tbsp natural peanut butter
  • 2 tbsp rice vinegar
  • 1 tbsp tamari sauce
  • 2-3 tsp brown sugar (to taste)
  • 1 tbsp minced ginger
  • cayenne to taste (optional)
  • 1 to 4 tbsp coconut milk or water

For the sandwiches :

  • 1 small carrot, shredded
  • 1 red bell pepper, sliced
  • 1/4 cup sliced green onion
  • 1/3 cup chopped cilantro
  • 4 sandwich wraps, pitas, tortillas, or vegan naan

Directions :

Cut the tofu block in 8 equal “steaks”. If you want to, you can cut them again on diagonal to have triangles instead of rectangles (I didn’t do it this time, cause my tofu block had an unusual shape).

Heat some oil to medium in a pan and put tofu there for about 5 minutes on each side or until crunchy. Put the tofu steaks on a plate and remove oil excess with some paper towels.

While the tofu is cooking, mix together all the dressing ingredients except the water (or coconut milk). When everything is mixed together, add the water (or coconut milk) one tablespoon at the time until you reached the desired consistency. You can do it with a whisk or a fork but I use my Vitamix to mix the dressing so I don’t even have to mince the ginger before I put it there…

Heat the bread your using (I had thick pita bread and heat it directly in a pan) and then put the tofu, the vegetables the dressing and the cilantro on one half of it, so you can flip the other one over and have a nice sandwich.

horace à notre souper d'amisHere is a curious cat who wanted to have a closer look at our sandwiches.

sandwich asiatique 1Marc et VanessaHere are my friends Marc and Vanessa! I’ve known Vanessa like… forever! She’s such a joyful girl! It’s quite funny how those two are our “Medical field friends” while we — Mathieu and I — really are the Literature couple. We are passionate about different things but we get along so well ❤

 

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Red Velvet Veggie Smoothie

red velvet veggie smoothie

Beets taste good, beets are healthy, but most of all, beets looks f*cking fabulous. Doesn’t this smoothie looks absolutely amazing?!

Beets are so inexpensive at this time of the year it would be a shame not to use them in every possible way. Tonight, I’ll be trying to cook vegetarian borsch for the first time ever. Wish me luck! I hope it turns out great, but I don’t have a lot of experience in western european cooking (nor eating, as a matter of fact… so I guess I just won’t know at all if my borsch is okay or if it’s not…).

Anyway, for the past two weeks I’ve been (successfully) making this delicious smoothie, that was inspired to me by a juice I saw on Vegan Sparkles. I thought the juice looked so good and the ingredients were so promising that I gave it a try in a smoothie form, adding ginger and flax for extra flavour and health benefice.

I really am more a smoothie person than a juice person (hum, “juice person”, that sounds kinda wrong). I feel that both methods have their pros and cons. Juicing allows you to benefits from the nutrients of more fruits and vegetables, as you discards the fibre (and most filling) part of it by the process of juicing. But unless you systematically use all the pulp left in your cooking, I feel that it is an outrageous waste to throw away all the fibres of the fruits and vegetables! I’m more in “the most fibre, the better” way of thinking, which is the reason why I don’t have a juicer and systematically prefer making smoothies to homemade or store bought juice drinking.

Your body needs fibres, a lot of them. Fibres aren’t assimilated by your body but they help everything (including toxins) circulating through (and out of) your body. This is, to me, the main reason why it is so important to eat whole grains and whole fruits and vegetables. Having a fibre dense diet provides you intestinal health ; in fact, it is known to prevent colon cancer and other diseases.

With that being said, let’s get to what made you click on this page, the magnificent Red Velvet Veggie Smoothie! Here are the ingredients you’ll need :

Ingredients :

  • 1 beet (small to medium)
  • 1 apple (small to medium)
  • 1 carrot (small)
  • 1 tsp fresh ginger
  • 1tsp flax seeds
  • ice cubes

How to :

Cut the beet and apple in quarters and the carrot in large trunk. Put all the ingredients in a high-powered blender like Vitamix. Add water until it covers all the ingredients. Also add some ice cubes (I’d say 2 or 3). Blend everything until smooth. You can add some extra ice for serving (or to keep it cold while travelling).

This is going to make around 750ml of smoothie. You can decide to share it or drink it all of your own just like I do! You can also save some for later or for the next day. You’ll just have to shake it well before you drink it.

photo-25

Have you noticed my cup lid? I love it so much ; it’s perfect to bring smoothies to school! It is a plastic lid to put on regular storing jars. I bought it on Cuppow recently and I’m in love with it! I took the bigger size cause I love to bring big smoothies with be, but it also comes in smaller sizes.

**Note that, if you are from Canada just like me, the shipping fees are quite hight… but well, I was so excited about this lid that I bought it anyway. And I don’t regret it!

**Did you know that Marilyn Monroe used to drink champaign in mason jars?!

photo-19Now this is a big smoothie! 😀 I almost have to hold it with two hands! Love it!

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