Somen Noodle Soup

Somen Noodle Soup with Marinated baked tofu and veggies and homemade broth

For the broth
Zest of 1 lime
2 garlic cloves, smashed
2-inch piece ginger, cut into coins
½ of a large red onion, sliced
sprigs of fresh herbs
1 jalapeño pepper, seeded and sliced (i left this out)
salt and freshly ground black pepper
2 tbsp. Bragg’s or soy sauce
1 tbsp. light brown sugar

For the tofu
Juice of 1 lime
2 tbsp. soy sauce
1 tbsp. rice vinegar
1 tbsp. sesame oil
2 tsp. hoisin sauce
2½ tsp. light brown sugar (if it’s dark, use less)
1-inch piece ginger, peeled and grated or finely minced
1 pound extra firm tofu, blotted dry – drain as much water out with breaking the loaf… (I can teach you how.. just reply) and cut into small cubes

For the soup
6 ounces somen noodles
Vegetable oil
½ red onion, thinly sliced
2 garlic cloves, minced
1 jalapeño pepper, seeded and finely diced (again, I didn’t use this)
1 1-inch piece of fresh ginger, peeled and grated or finely minced
2 medium carrots, sliced
1 celery stick
5 – 10 Brussels sprouts, cut into four

Make the broth
Put all ingredients except for the soy sauce and brown sugar in a large saucepan.  Pour in 8 cups of water and add a large pinch of salt and a few grinds of pepper.  Bring to a boil over high heat.  Reduce heat and allow to simmer for 30 minutes.  Cool slightly, then strain out and discard the solids.  Stir in the Bragg’s or soy sauce and brown sugar.  Adjust seasoning as necessary.  Keep warm over low heat.

Make the tofu
Preheat the oven to 400ºF.

Mix together the marinade in a medium baking dish.   Stir in the tofu, coating well with the marinade.  Allow to sit out at room temperature for 30 minutes, tossing occasionally to make sure the tofu is coated with the marinade.  Place in the oven, uncovered, and allow to bake until all the marinade is absorbed and the tofu is getting a slight crisp to it, about 35 minutes.  Toss the tofu once or twice in the baking process so that all the pieces come into contact with the pan.  Remove tofu from the oven and allow to cool.

Make the soup
Bring a large pot of salted water to a boil.  Add the somen noodles and give a good stir.  Cook the noodles until they are almost done, with just a slight bite, and drain.  Rinse well with cold water, drain, and set aside.

Heat a large skillet over medium heat.  Add just enough vegetable oil to coat the bottom of the pan.  Add the red onion and sauté until starting to soften, about 5 minutes.  Add the garlic, jalapeño pepper, and ginger and cook for another two minutes, stirring constantly.  Add the veggies and continue to cook, stirring often, until the green vegetables are crisp tender, about 5 minutes.

Place some noodles in the bottom of a deep soup bowl.  Ladle on the broth.  Add tofu and vegetables.

Enjoy… you may garnish with herbs, scallions and slice of jalapeño pepper.

Inspired by another recipe post.

Blood of Nature

dsc01335

We have been receiving our organic fruits and vegetables from CSA – Community Supported Agriculture (Inland Empire) on a weekly basis.  Not only have we gotten a beautiful arrangement of vegetables, greens and fruits, it’s different every week. We are supporting our local organic farmers and lighten our footprint on this earth while doing our part to help the community in the ways we feel best fits our lifestyle.

In these boxes, we have receive lots of greens, beets, wild spinach and broccoli rage. I have not yet figured out how to cook all these items, so we have decided to start juicing again. Every morning, I pull out a variety of fruits, vegetables and herbs, and juice them into a beautiful drink to start our day.

Today’s Juice was the BEST I have mad yet, Really, so good, it tasted like it was the blood of nature. Here are the ingredients:

  • 2 baby beetsbaby-beets
  • wild spinachwild-spinach
  • collard greens – a few leavescollard-greens
  • arugula greensarugula
  • broccoli Rabebroc-rabe
  • ginger – a little square piece, maybe a teaspoon (pealed)ginger
  • half of a cucumber with peal on if organic (peal the skin off if it’s not organic)pepsi_ice_cucumber_2
  • 3 Fuji applesi-apples-fuji
  • 3 small carrots, washed but not pealedcarrots

Unbelievable!!! Yummy!!!

Two Thumbs UP!!!

Vegan Butternut Squash Crepes w/ Coconut-Ginger-Peanut Sauce Recipe

Vegan Butternut Squash Crepes with a Coconnut-Ginger-Peanut Sauce

Ingredients:

For the crepes

  • 1 cup unbleached flour
  • 1 1/2 cups soy milk
  • 3 teaspoons Ener-G Egg Replacer mixed with 4 tablespoons water
  • 2 tablespoons vegetable oil

For the filling

  • 1 (15 ounce) can coconut milk (with 1/4 cup set aside for the sauce)
  • 2-3 tablespoons sun-dried tomato paste
  • 1/2 cup water
  • 1 small butternut squash, peeled and cubed
  • 1/4 cup sweet basil, shredded
  • 1 teaspoon salt
  • 1 teaspoon unbleached cane sugar
  • 1/2 green pepper, thinly sliced

For the sauce

  • 1/4 cup coconut milk
  • 1/2 cup fresh ginger, reduction (boil some ginger in water for awhile)
  • 3 tablespoons peanut butter

For garnish

  • 1/8 cup crushed peanuts
  • 12 basil leaves
  • green peppers
  • 1/4 cup unsweetened flaked coconut

Directions:

First, we get the crepes started.

In a bowl, whisk together the flours and the salt. Add the oil and water and mix together.

Let the batter sit for at least 20 minutes.

While the batter is sitting, we make the filling.

In a sauce pan, bring the coconut milk to a boil.

Add the sun-dried tomato paste and stir constantly for 1-2 minutes.

Add the water, butternut squash, basil, salt, and sugar and bring back to a boil. Turn down to a gentle boil and cook for 10 minutes.

Add the green pepper and cook for 10 minutes more. The squash should be a bit mushy at this point. Remove from heat and set aside.

Back to the crepes!

Heat a 6-7 inch crepe pan (a small nonstick pan is perfect for this) over medium heat and oil with a paper towel dipped in olive oil.

Pour 1/4 cup of batter into the pan and swirl to coat pan. Cook until large bubbles begin to rise in the middle (less than a minute). Use a spatula to ease the crepe off the pan, flip, and cook for about 30 seconds more. Flip onto a plate.

Oil the pan and repeat until the batter is gone (makes 12+ crepes for us). You’ll get the hang of it. (It took me awhile. Mine came out a little too thick.)

Onto the sauce:

Combine the sauce ingredients in a pot over high heat. Whisk together with a fork or whisk until just warmed.

Now, fill the crepes with 2-3 spoonfuls of the filling. Sprinkle on coconut flakes and roll up the crepe. Get 2-3 on a plate, then spoon 2-3 tablespoons of sauce over them.  Arrange the basil leaves, peanuts, coconut and green pepper however you desire.

ENJOY!!!

Follow

Get every new post delivered to your Inbox.

Join 30 other followers

%d bloggers like this: