Wasabi Peas and Tofu
This was inspired by a recipe for peas and tofu in Asian Vegan Cooking. I marinated the tofu overnight in a mixture of wasabi tamari, wasabi mustard, Braggs, broth, etc. Then I stirfried a bag of frozen peas with the tofu and some onion, added more wasabi tamari, and wasabi paste. I served it over rice and sprinkled some sesame seeds on top. It was a very nice stirfry, but it wasn’t spicy. I couldn’t get wasabi peas. The peas are just too sweet. A spicy wasabi tofu steak alongside some sweet peas would have been a better idea.
Potato and Red Bean Salad
I must say this potato salad was awesome. I cooked 5 or 6 new potatoes, quartered them and put them in a bowl with a can of red beans, some green onions, sesame seeds, and cilantro. I made a dressing with the wasabi tamari, rice vinegar, sesame oil, garlic, crushed red pepper, and wasabi mustard. I marinated it overnight and served it slightly warm. It was spicy good!
I anticipated needing a cold salad to cool us off, so I made slaw/salad with cucumbers, tomatoes, broccoli, and cilantro and made a peanut butter dressing using the wasabi tamari. Too bad we didn’t have to put out a fire with this, but you can’t go wrong with a fresh salad.
I made a treat too, those brownies Bazu posted about. Crispy on the outside, chewy on the inside. Perfection!
On a shopping trip earlier this week, I picked up dinner and two new items. Dinner was a Thai Falafel Wrap from a local vendor. It had three huge falafel patties, carrots, and too many rice noodles, but a great spicy sauce.
I also found Eddie’s Spaghetti – ingredients are simply semolina, spinach, beets, red peppers, and paprika. (I may just like the name!) I haven’t used it yet, but it’s bound to make a beautiful pasta.
And I found roasted carob powder, a new item in the bulk bin. I don’t want to just put it in a smoothie. I’ll have to bake something with it. Any suggestions?
Lastly, I needed to use my yellow squash from the farmers market. If you haven’t ever roasted yellow squash, I highly recommend doing so. The insides don’t turn to mush, which for me makes them much more enjoyable. I roasted mine with some onions and green beans, and seasoned them with tarragon and dill. Mmmmmm!