Becoming increasingly popular, kelp noodles are a sea vegetable that is formulated with–you guessed it!–kelp, sodium alginate, and water. They are naturally gluten-free and vegan, and I’m pretty sure every bag I have seen says “gluten-free” right on the package. Continue reading
I’ve been enjoying about a 90% raw diet, with the exception of roasted almond butter as opposed to raw (just using up some that I have), a morning coffee with almond breeze, and the odd bit of tofu. The summery weather (today reaching a sunny, lightly breezy 25C or so) was a blessed welcome, and basking gratefully ensued.
I dehydrated some chard patties again, adding different spices with sage, caraway seeds, chilis, and some mushrooms, too. They were okay – I liked them atop a fresh tomato.
Along with it was a zucchini alfredo. The sauce was garlic, lemon, soaked pinenuts, and salt and pepper. I ended up putting in way too much garlic, so I mellowed it out with a load of fresh mushrooms. It was a great idea! I also added fresh Italian herbs.
Another day was a stirfry, with cauliflower rice. I made a dressing with a tahini, garlic, and fresh ginger. I wanted to keep this quite simple, although it was a few days ago so I don’t remember if I added anything else.
For the cauliflower rice, I saved some of the dressing, did the cauliflower in the food processor, and then stirred in some of the dressing. This was also topped with black sesame seeds and hemp seeds. Veggies included broccoli sprouts, carrots, sugar snap peas, mushrooms, yellow bell peppers, red bell peppers, and green onions.
These, though, were by far my favourite; every experience I’ve had with dehydrating eggplant has been stellar – it’s one of my top dehydrated foods. After peeling and slicing it, I salted the eggplant and squeeze the life out of it after about 30 minutes, then marinated it in some olive oil and salt for a bit with a heavy dish on top of it.
The filling is pulsed almonds, mushrooms, garlic, red bell pepper, and a load of fresh basil in the processor. I folded them over and dehydrated about 4 hours.
Last night I decided to finally try sprouting – the only thing I’ve never done – and started with quinoa. A success! For dinner, we enjoyed a salad with sprouted quinoa, kohlrabi, cherry tomatoes, green onions, a load of flat-leaf parsley, leaf lettuce, bell peppers, and hemp oil.
I love stir-fries and I love tofu; I’m one of those tofu-lovers who like it any way – even just without marinade, a quick pan fry, and dipped in mustard. The other day I discovered my favourite way of cooking tofu and wrote about it in my Standard article.
I had a myriad of delicious stir-fry vegetables: broccoli, mushrooms, snow peas, bean sprouts, carrots, green onions, red peppers, baby bok choy. In the mood for something other than my standard stir-fry concoction, I found this recipe the other day and was intrigued, but like many others, can’t follow a recipe without altering a thing or two.
Orange-Tofu Stirfry [adapted from this recipe]
This served three
1 (350g) block extra-firm lite tofu, frozen, thawed, and pressed, then cut into cubes or wedges
A little canola oil for frying
For sauce:
2 medium navel oranges, juiced and zested
1/2 cup water
2 teaspoons fresh grated ginger
3 tablespoons wheat-free tamari
1 tablespoon agave nectar
2 teaspoons fresh lemon juice
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
cornstarch + cold water slurry, for thickening
4 cloves of garlic, chopped + vegetables for stir-fry + oil for frying
wild/brown rice mix for serving
Cook rice according to directions. Combine all sauce ingredients in a small saucepan, and bring to a boil. Reduce heat and allow to simmer for about 10 minutes. Return to a boil, add cornstarch slurry, then reduce until thickened.
Meanwhile, heat oil in a non-stick skillet, and fry tofu ’til nice and browned and crisp on all sides. Toss with about 1/3 of orange sauce. Set aside.
Fry garlic and vegetables. Toss with remaining sauce. Mix in tofu if you’d like, or divide with vegetables and rice onto plates.
Giving it some further thought, I probably would have added more ginger and garlic, and some cashews if I had them.
